Dges, Tasters and Helpers
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Wedding Menu
COCKTAIL HOUR Butlered Hors D’Oeuvres All Included Broccoli Cheese Bites Beef Brochette Baby Lamb Chops Crab Rangoon Spanakopita Chicken Tacos Coconut Shrimp Stuffed Jalapeno Wrapped in Bacon Duck Spring Rolls Chicken Skewers Pot Stickers Mushroom Risotto in Phyllo Chicken Cordon Bleu Chicken Parmesan Spring Rolls Deviled Eggs Vegetable Spring Roll Chicken Wrapped in Bacon Lobster Egg Roll Mushroom Stuffed with Crabmeat Ratatouille Cups Fried Ravioli Asparagus Provolone Cheese Wrap Shrimp Wrapped in Bacon Lemon Spice Chicken Cheesesteak Egg Roll Macaroni & Cheese Bites Scallops Wrapped in Bacon Mini Beef Wellingtons Honey Goat Cheese Triangles Raspberry & Brie Tart Tomato Basil Arancini Mushroom Vol-au-vent - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Toscano Table All Included Caprese Salad Toasted Croustades Hummus Spread Shrimp Cocktail Assorted Marinated Mushrooms Tuna Salad Chicken Salad Fresh Seafood Salad Soppressata Hot Roasted Italian Peppers Roasted Pepper Caponata Mediterranean Olives Grilled Vegetables Baba Ghanoush Sliced Prosciutto Fresh Fruit Bruschetta Pesto Pasta Salad House- Made Pickles Artisan Meats & Cheeses Pita Bread Prosciutto & Provolone Peppers 1 COCKTAIL HOUR Attended Stations Pizza Station – Included Chef’s Choice Assorted Gourmet Flatbread Pizzas - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pasta Station – Choice of (2) Gemelli Raphael: Tossed with spinach, roma tomatoes and crab meat in -
Wedding Cakes, Private Fine Dining Experiences in the Exclusive Event Venue, a High Tea for Forty, and Chef’S Table Bookings in the Evening
72 MAD LOVE MAGAZINE TREND ALERT! CAKE Couture With a clatt er of saucepans and a clang of baking trays, dawn breaks, drenching a quiet wooden deck in Kyalami with African sunlight. 74 MAD LOVE MAGAZINE MAD LOVE MAGAZINE 75 he pastry team are sprinkling their magic dust over the cakes, cookies and other T delights in Café Hemingways’ kitchen, readying themselves for a day of pouring all their love and enthusiasm into the perfectly decadent creations that adorn the daily cake fridge. This cosy venue is the new home of pastry perfection and fine dining decadence in Johannesburg, and your new go-to venue for tasty treats. Café Hemingways is an NYC inspired bistro, bar, patisserie and function venue. Offering high teas, designer-styled events, fine dining, delectable cakes, gin and whiskey tastings in the sophisticated and elegant bar. This startlingly beautiful venue began life as a tiny little coffee shop, offering hot drinks and precious little else. In December a few years ago, the owner told long-time customer, Jonathan Wolpe, that the coffee shop was to close that year. Jonathan had been visiting since he was a child, and couldn’t bear the thought of the people he had grown up knowing, being without a job just before Christmas. So he bought the café, saving the staffs jobs, and handed over styling and concept design to Creative Director, Ingrid Alice Irsigler and her team. The café has grown exponentially since the opening, in both number and skill, and on any given day now, they may deal with wedding cakes, private fine dining experiences in the exclusive event venue, a high tea for forty, and Chef’s Table bookings in the evening. -
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
To Make Everything Perfect on the D-Day!
YOUR WEDDING AT BEAU-RIVAGE PALACE To make everything perfect on the D-Day! Beau-Rivage Palace, Lausanne [email protected] +41 21 613 33 40 « GOLD » PACKAGE CHF 230.- per guest VAT and service included For a minimum of 50 adult guests. APERITIF Waiter service for 1 hour Local red and white wine selected by the Beau-Rivage Palace Beers Mineral water Fresh fruit juice Assortment of savouries and olives DINNER Menu including: 2 starters Main course Dessert Wedding cake of your choice created by our pastry chef One glass of Champagne Coffee, tea & Sweets One bottle of mineral water (75cl) Suggestions for the menu: Pressed foie gras with del Piquillos peppers Line-caught sea bass on a bed of baby octopi and artichokes Saddle of Simmental veal roasted in morels and yellow wine Macaroon with small red fruit chilled with cottage cheese Wedding Cake Coffee and sweets Our menus are merely indicative. Our Chef is happy to create a personalized menu to meet your wishes. DECORATION Tall vase like “Martini glass” or any other arrangement of your choice. Our florist will create these arrangements to your orders The chairs will be covered with ivory-coloured cloth, and the tablecloth and napkins will be white. MENUS AND SEATING PLANS We will print your menus, seating plans, place cards and table names according to your instructions. SERVICE Letting of a private room of the appropriate size for the number of guests Installation and dismantling of the room Cloakroom Service Service in the room until 2.00am After 2.00am an additional charge of CHF 500.- will be made per hour started to cover service costs. -
Pastry), 2 (Scoops
Finding Great Desserts in Vancouver is as Easy as 1 (Pastry), 2 (Scoops ... https://sweets.seriouseats.com/2013/12/print/finding-great-desserts-in-va... Finding Great Desserts in Vancouver is as Easy as 1 (Pastry), 2 (Scoops of Gelato), 3 (Doughnuts) JAY FRIEDMAN My trips to Vancouver tend to focus primarily on Asian food. And why not, when the area has some of the best dim sum, xiao long bao, sushi, and ramen in North America? But after dining on so many savory delicacies, I inevitably start to crave sweets. Eating around the city, I've come up with recommendations that should satisfy any sweet tooth: one pastry, two scoops of gelato, and three donuts. At Beaucoup Bakery , choosing just one treat is quite the challenge. The pastries are pretty solid (the plain croissant scores high on my scrutiny test, and the pine nut croissant is impressive), the tarts are works of art, and I still dream about a cookie that's rich with chocolate and rosemary �avor. However if I was forced to recommend one item worth the visit, I'd suggest the Black Sesame Choux ($6). Essentially a religieuse, the two pastry buns are reminiscent of Chinese or Vietnamese sesame seed balls, but much better quality. Rich and creamy, they're topped with fondant and studded with candied black sesame seeds. Jackie Ellis sources the best Japanese black sesame to make her paste, which she mixes with pastry cream and lots of salt. The wafer of sesame nougatine between the balls is like a sesame snap of the black variety. -
Pastries Viennoiseries Viennoiseries
PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream, -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
Dict-En-Fr-Food V3
Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net. -
Gourmandises De France
DESSERTS (only a few examples of our huge variety) INDIVIDUAL CAKES INDIVIDUAL TARTS G Creme brulee |$4.95 Apple tart |$5.50 Tiramisu |$6.95 Pears tart |$5.50 Religieuse |$6.95 Chocolate tart |$5.95 Gourmandises de France Paris-Brest |$6.95 Fruit tart |$6.95 Ile Flottante |$6.95 Strawberry tart|$6.95 Intense Chocolate |$6.95 Lemon meringue tart |$6.95 e than Eclair (coffee, chocolate) |$6.95 or d m e Mille Feuilles (called Napoleon) |$6.95 ss Opera (mix of coffee and chocolate) |$6.95 o e d r t e FAMILY OR BIRTHDAY CAKES (starting at) ! w Square 7’’ |$29.95 Square 8’’ |$39.95 TARTS 7’’ 9’’ Savory and Sweet Catering Lemon Meringue, Chocolate Ganache or Fruit $29.95 $45.95 Apple, Pears $29.95 $39.95 for All Your Events ! Strawberry $32.95 $45.95 Tatin (Special Order) $69.95 SPECIAL ORDER CAKES AVAILABLE (Croquembouche, Piece montee, Wedding Cake...) SUPPORT YOUR LOCAL KOSHER BAKERY DRINKS 1437 First Avenue, New York, NY 10021 DINE IN - TAKE-OUT - DELIVERY Hot Beverages Cold Beverages 212 - 988 - 1414 Small Large Water|$1.50 www.gourmandisesdefrance.com Expresso $2.80 Coke, Coke zero, Sprite|$1.50 Coffee $2.50 $3.00 Perrier|$2.00 Cappuccino $3.75 $4.95 Ice coffee|$3.25 Latte $3.75 $4.95 Ice Americano|$3.25 Chocolate $3.95 $4.95 Ice latte|$4.50 Tea (peppermint, Ice cappuccino|$4.50 camomile, english breakfast) $2.00 $2.00 Smoothie|$6.95 PARVE | PAS YISROEL | YOCHON KOSHER PASTRIES SALADS SPECIAL : includes any size coffee or tea and your choice of any All salads come with our special French Persillade and a vinaigrette dressing two pastries : on the side and with green salad, cucumber, tomato. -
Coffee Religieuse with Madagascar Vanilla Chantilly
Coffee Religieuse with Madagascar vanilla chantilly Recipe for 4 persons Description The Religieuses are choux of varied sizes which are superposed on each other. Note This is a classic French pastry. You could also make a chocolate custard for this recipe. Ingredients For the choux For the coffee crème pâtissière 120 Gr Water 950 Ml Milk 120 Gr Milk 5 Unit(s) Egg yolk 15 Gr Sugar 4 Unit(s) Egg 5 Gr Salt 50 Gr Cornstarch 110 Gr Butter 40 Gr Flour 140 Gr Flour 235 Gr Sugar 5 Gr Egg 50 Gr Butter 8 Ml Coffee flavor For the chantilly 1 Liter(s) Cream 35% 100 Gr Icing sugar 1 Clove(s) Madagascar vanilla Preparation Preparation time 20.00 mins Preheat your Four at 400.00 F° To serve With a pastry bag fill the choux with the coffee crémeux. Place a small choux on a big one and with a pastry bag make a rosette of whipped cream at the base of the small choux. Preparation for the chantilly Mix the cream with the sugar and the vanilla. With the electric mixer, whip the cream until firm peaks form. For the coffee crème pâtissière In a pan, warm up the milk. In a bowl, blanche the eggs and the egg yolks with the sugar. Add the flour and the corn starch. Pour the milk on top while whisking vigorously, transfer back to the pan, and cook it until a thick consistency. Finish by adding the butter and the coffee. Put the crème pâtissière on a baking tray lined with saran wrap and reserve in the fridge until it cools. -
Morning Favorites
Morning Favorites Fresh Fruit Tray Chicken Pot Pie Croissants Sm serves up to 20 $55 $6.95 Plain Md serves up to 40 $75 Mini $1.50 Reg $2.25 Smoked Salmon Lg serves up to 75 $95 Pinwheel Wraps Almond or Chocolate Raspberry Yogurt Dip Minimum order of 8 $2.50 ea Mini $1.50 Reg $2.80 Suggested with fresh fruit $5/pint Kosher-Style Twice Baked Almond or Apple Smoked Salmon Tray Mini $2.75 Reg $3.75 Whole Quiches 2½ lbs $140 See page 4 Individual $5.95 Rolls Md serves 4-6 $24.00 Smoked Salmon Cream Cheese $10/lb Walnut, Cinnamon, or Raisin Lg serves 8-10 $36.00 Mini $1.50 Reg $2.75 •Lorraine •Spinach Fig Cream Cheese $5/lb Palmier $2.95 •Mushroom •Chili Verde Plain or Sugar Brioche $2.10 The Quiches offered below Artisan Bread Ciabatta $3.95 Apple Turnover $2.75 May Require Two Days Notice Sourdough $3.50 •Onion Multi-Grain $5.95 Muffins •Smoked Salmon with Goat Cheese Kalamata Olive $5.95 Blueberry, Banana Nut, Oat Bran, •Sundried Tomato-Pine Nut Fig Baguette $5.95 Chocolate Chip, Lemon Poppyseed and Artichoke Heart Reg $1.95 ea •Broccoli Cheddar Cheese Beverages Lg $2.95 ea Md serves 4-6 $26.00 Izze Sparkling Beverages $2.95 Lg serves 8-10 $39.00 Sparkling Water $2.95 Danish Breakfast Triangle Quiche Evian Water $2.95 Cheese or Fruit 2½” $2.95 Regular/Diet Soft Drinks $1.75 Mini $1.50 Reg $2.95 Bottle Water $1.75 Cookies & Other Sweets Small Cookies Strawberries French Gourmet Pastries Meringue Puffs, Butter Cookies, Dipped in white or dark chocolate An assortment of our delicious Mini Madeleine, Chocolate Chip, $1.95 specialty pastries: -
La Passivité De La Dynamique Motivationnelle Dans La Formation Des Vocabulaires Gastronomiques Français
LA PASSIVITE´ DE LA DYNAMIQUE MOTIVATIONNELLE DANS LA FORMATION DES VOCABULAIRES GASTRONOMIQUES FRANC¸AIS Philip Igho Agadagba, To cite this version: Philip Igho Agadagba,. LA PASSIVITE´ DE LA DYNAMIQUE MOTIVATIONNELLE DANS LA FORMATION DES VOCABULAIRES GASTRONOMIQUES FRANC¸AIS. Sciences de l'information et de la communication. University of Regina, 2014. Fran¸cais. <tel-01306842> HAL Id: tel-01306842 https://hal.archives-ouvertes.fr/tel-01306842 Submitted on 25 Apr 2016 HAL is a multi-disciplinary open access L'archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destin´eeau d´ep^otet `ala diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publi´esou non, lished or not. The documents may come from ´emanant des ´etablissements d'enseignement et de teaching and research institutions in France or recherche fran¸caisou ´etrangers,des laboratoires abroad, or from public or private research centers. publics ou priv´es. Public Domain LA PASSIVITÉ DE LA DYNAMIQUE MOTIVATIONNELLE DANS LA FORMATION DES VOCABULAIRES GASTRONOMIQUES FRANÇAIS A Thesis Submitted to the Faculty of Graduate Studies and Research In partial Fulfillment of the requirement For the Degree of Master of Arts in French University of Regina By Philip Igho Agadagba Regina, Saskatchewan February, 2014 © 2014: P. I. Agadagba UNIVERSITY OF REGINA FACULTY OF GRADUATE STUDIES AND RESEARCH SUPERVISORY AND EXAMINING COMMITTEE Philip Igho Agadagba, candidate for the degree of Master of Arts in French, has presented a thesis titled, La passivité de la dynamique motivationnelle dans la formation des vocabulaires gastronomiques français, in an oral examination held on December 18, 2013.