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Galiee-Style-Fish-Kebabs-2.Pdf
Mediterranean Fish Kebobs and Zucchini Pepper Salad Ingredients: Equipment List: Ice Martini glass Pomegranate juice, 4 oz. per person Cocktail shaker Orange flavored sparkling water - mocktail Measuring spoons and cups Vodka - citrus or unflavored Spoons for stirring Cointreau or other orange liqueur Cutting board and knives Small, medium, and large bowls Olive oil Damp kitchen towel Vegetable oil (e.g., grape seed, canola) 4-5 Skewers for fish kebabs - about 12” long Date molasses/syrup, honey, or maple syrup Serving plates for salad and kebobs Agave syrup - mocktail Glass dish to marinate fish Orange blossom water Baking sheet and parchment paper Black pepper Grill pan or large skillet Red chile flakes Tongs and whisk Coriander Brush for olive oil (optional) Cumin Plastic bag or covered dish, to sweat Ground fennel peppers Kosher salt Mixer with dough hook (optional) for Za’atar or rosemary leaves flatbread Bread flour Instant yeast Things to have completed Greek yogurt prior to the start of class: Firm white fish filets, 1” to 1-1/2” inch thick • Print out the recipes and read through! • At least 1 hour prior to class, make Arugula flatbread dough (optional) Cilantro • Soak skewers for at least 30 minutes, if 2 Bell peppers using wood/bamboo skewers Fresh dill • About 30 minutes prior to class, rinse Garlic fish in water, pat dry and cut in cubes. ~4 Lemons (~5 oz. juice plus slices) Sprinkle lightly with salt and leave 1 Lime uncovered on a plate in the refrigerator Fresh mint • Preheat oven to 425°F 1 Orange • Preheat grill, if using Fresh -
Quality Control a Model Program for the Food Industry
Quality Control A Model Program for the Food Industry The dictionary defines quality as an important character, a degree of excellence or a necessary attribute. A group of activities designed to assure a standard of excellence is called Quality Control. Food is basic for life. Quality or excellence in our food supply should be an important concern to all food processors. Safety and wholesomeness are the most important attributes of food quality. The lack of quality as it relates to safety and wholesomeness can result in personal injury, sick-ness or death. Food- borne illness is an example of sickness or even death when unsafe foods are produced and eaten. Certain foods or food products are defined by regulations or policies called standards of identity. These standards of identity are definitions for a specific food product to avoid confusion or mislabeling of similar processed foods. Milk is a good example. The standard for skim milk is less than 1/2 percent fat, while the standard for whole milk is at least 3-1/4 percent fat. Quality defined by regulations, policies or standards is controlled by federal and state agencies. Failure to meet the degree of excellence defined by the regulations, policies or standards of identity is illegal. The government-controlled attributes of food are another important measure of food quality. Therefore, the first category of food quality iscritical attributes and includes factors that affect safety, wholesomeness or legality. Commitment + Awareness + Teamwork + Communication + Quality Control = Safe, Wholesome and Consistent Food Products Figure 1. Quality is everyone’s business. The organizational structure, a reporting system and open communication are necessary for success. -
Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30Am to 4Pm Daily
Family Packages Lunch Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30am to 4pm Daily. All Entrees served with your choice of Basmati Rice or Persian Dill Rice. Available All-Day. Two Skewers Dine-In, Carryout, or Delivery. Dine-in, Carryout, or Delivery. Excludes Holidays. Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | Shish Tawook $16.95 Adas Polo+$4.95 | Grilled Vegetables +$1.95 Must Be Parties of (4) or more. Two Skewers Marinated, Charbroiled Dark Meat Chicken Shish Kabob Served Family Style All Lunch Entrees are 1/2 Dinner Skewer Portions. Chicken Koubideh $16.95 Basmati Rice | Persian-Style Basmati Rice with Safron Accents FOR ITEM DESCRIPTIONS, PLEASE REFER TO DINNER MENU Two Skewers of Seasoned Ground Chicken Kabob with Herbs Family Package #1 (Choose 3 different meat) Persian Dill Rice | Persian-Style Basmati Rice, Fresh Dill and Lima Bean All options come with Hummus, Persian Salad, and and Spices, A Persian-Style Kafta $21.95 Per Person, Cranberry Polo | Persian-Style Basmati Rice with Safron, Carmelized your choice of Basmati Rice or Persian Dill Rice. Kabob Chicken Barg $16.95 Onion and Dried Cranberries Set Portions Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | One Skewer of Marinated, Flat-Cut Chicken Breast Kabob Albaloo Polo | Persian-Style Basmati Rice with Safron, Carmelized Adas Polo+$4.95 | Grilled Vegetables +$1.95 Chicken Sultani $18.95 Hummus, Persian Salad, Basmati and Persian Dill Rce. Onion and Sweet & Sour Cherries For Item Descriptions, Please Refer to Dinner Menu Combination of One Skewer of Marinated Chicken Choose 3 from the Following: Adas Polo | Persian-Style Basmati Rice with Safron, Lentils, Raisins. -
Sandwiches Starters Salad Pasta Pizza Coal-Fired Burger
8AM MONDAY - FRIDAY (BREAKFAST 8-11AM, LUNCH 11AM - 3PM / DINNER 3PM - CLOSE) 10AM SATURDAY & SUNDAY (BRUNCH 10AM - 2PM / DINNER 2PM - CLOSE) STARTERS TODAY’S SOUP CUP 4 BOWL 6 ONION RINGS HAND-CUT, CHERRY PEPPER AIOLI FULL 10 | HALF 5 COAL-FIRED LONG STEM ARTICHOKES FLATBREAD WITH HOUSE-MADE BUFFALO TEMPURA CAULIFLOWER QUARTER HEAD FLASH FRIED, HUMMUS, CHERRY TOMATOES, PARMESAN, BABY GREEN SALAD, SWEET ONION HOUSE-MADE BUFFALO, GORGONZOLA DRESSING 12 VINAIGRETTE, LEMON GARLIC AIOLI 13 ALFREDO GNOCCHI HAND-ROLLED, ALFREDO SAUCE, PEAS, PARMESAN, CRISPY CALABRESE MEATBALLS TOMATO SAUCE, PECORINO ROMANO, PROSCIUTTO 13 HOUSE-MADE FOCCACIA 15 GOAT CHEESE PEPPADEWS STUFFED WITH GOAT CHEESE, BABY GREENS, PITCH WINGS CHOICE OF: HERB COAL-FIRED, SWEET & SPICY ROSEMARY, BASIL PESTO VINAIGRETTE, BALSAMIC REDUCTION DRIZZLE 10 TRADITIONAL HOUSE-MADE BUFFALO, THAI PEANUT, SMOKED PEACH BBQ 15 JUMBO LUMP CRAB CAKES WHITE BEAN AND QUINOA SALAD, SWEET CORN, BOLOGNESE FRIES HOUSE-MADE BOLOGNESE, RICOTTA, TRUFFLE OIL 13 BEAN SPROUTS, RED WINE VINAIGRETTE, BASIL PESTO AIOLI, MICROGREENS 16 MIX AND MATCH ANY TWO STARTERS BELOW FOR 13 OLIVE BOWL GREEK OLIVE MIX, ROASTED RED PEPPERS, CHERRY PEPPER 8 TUSCAN WHITE BEANS ROSEMARY, ROASTED GARLIC, CREAMY OR ROASTED BRUSSELS SPROUTS ROASTED GARLIC, PANCETTA OR SPICY EVOO STYLE 8 PISTACHIOS, PARMESAN 8 TUSCAN CAULIFLOWER ROSEMARY, ROASTED GARLIC, CREAMY TRUFFLE FRIES 8 PLAIN FRIES 7 OR EVOO STYLE, PARMESAN 8 SALAD ADD: ONE MEATBALL 3 IMPORTED WHITE ANCHOVIES 4 CHICKEN 6 SALMON 8 SHRIMP 6 CRAB CAKES 12 *ANGUS BEEF -
What Are Food Additives?
What are Food Additives? The pursuit of happiness through the enjoyment of food is a centuries old human endeavor. Taste, texture, freshness and eye appeal are major contributors to such enjoyment, made possible in our modern lifestyle through the use of highly specialized ingredients known as food additives. The broadest practical definition of a food additive is any substance that becomes part of a food product either directly or indirectly during some phase of processing, storage or packaging. Direct food additives, which are discussed in this publication, are those that have intentionally been included for a functional purpose by the food processor, whereas indirect additives are those migrating into food products in very small quantities as a result of growing, processing or packaging. Food additives afford us the convenience and enjoyment of a wide variety of appetizing, nutritious, fresh, and palatable foods. Their quantities in food are small, yet their impact is great. Without additives, we would be unfortunately lacking in the abundant and varied foods that we enjoy today. Food Additives – Ingredients with a Purpose Direct food additives serve four major purposes in our foods: 1. To provide nutrition – to improve or maintain the nutritional quality of food. For example, the addition of iodine to salt has contributed to the virtual elimination of simple goiter. The addition of Vitamin D to milk and other dairy products has accomplished the same thing with respect to rickets. Niacin in bread, cornmeal and cereals has helped eliminate pellagra, a disease characterized by central nervous system and skin disorders. Other nutritional food additives (such as thiamine and iron) are used for further fortification in the diet and as a result, diseases due to nutritional deficiencies, common in lesser developed countries, are now very rare in the United States. -
Italian Food Pdf, Epub, Ebook
ITALIAN FOOD PDF, EPUB, EBOOK Elizabeth David,Renato Guttuso | 464 pages | 28 Jun 2011 | Penguin Books Ltd | 9780140273274 | English | London, United Kingdom Italian Food PDF Book Classically flavored with almonds, this cookie gets baked in an almost loaf shape, then sliced on the bias to create long cookies, and then those get baked again. Playing quizzes is free! The most traditional is thinly sliced beef topped with olive oil and lemon juice, but some people will make the dish with fish. Think of it as an Italian grilled cheese. I make 2 trays of this for every family get-together, and it's gone in a flash! It was created in by a baker named Francesco Favaron in Verona, Veneto, Italy, in response to the popularity of French baguettes. Close to no nutritional value? Italian food varies greatly depending on what part of the country you're in. From lasagna and wine to steak and mashed potatoes, these mouthwatering dietitian favorites are flat-belly friendly. Pecorino is a group of hard Italian cheeses made from sheep's milk. Read on to find out the 11 Italian foods you won't find in Italy! Pizza siciliana. The food of Tuscany reflects a history of peasant fare; the area is famous for minestrone, essentially a soup made from leftovers and inexpensive vegetables. Cooking with Cheese. Wonton wrappers are milder-tasting than fresh pasta, which makes them a better showcase for the nutty brown butter, delicate young pecorino cheese and fresh marjoram. Brasato al Barolo Read More Next. There are lots of places you can get muffuletta sandwiches outside of Italy and they're actually pretty good. -
Food Standards and the Peanut Butter & Jelly Sandwich
Food Standards and the Peanut Butter & Jelly Sandwich From: Food, Science, Policy, and Regulation in the Twentieth Century: International and Comparative Perspectives, David F. Smith and Jim Phillips, eds. (London and New York: Routledge, 2000) pp. 167-188. By Suzanne White Junod Britain’s 1875 and 1899 Sale of Food and Drugs Acts were similar in intent to the 1906 US Pure Food and Drugs Act, as Michael French and Jim Phillips have shown. Both statutes defined food adulterations as a danger to health and as consumer fraud. In Britain, the laws were interpreted and enforced by the Local Government Board and then, from its establishment in 1919, by the Ministry of Health. Issues of health rather than economics, therefore, dominated Britain’s regulatory focus. The US Congress, in contrast, rather than assigning enforcement of the 1906 Act to the Public Health Service, or to the Department of Commerce, as some had advocated, charged an originally obscure scientific bureau in the Department of Agriculture with enforcement of its 1906 statute. In the heyday of analytical chemistry, and in the midst of the bacteriological revolution, Congress transformed the Bureau of Chemistry into a regulatory agency, fully expecting that science would be the arbiter of both health and commercial issues. Led by ‘crusading chemist’ Harvey Washington Wiley, the predecessor of the modern Food and Drug Administration initiated food regulatory policies that were more interventionist from their inception. [1] Debates about the effects of federal regulation on the US economy have been fierce, with economists and historians on both sides of the issue generating a rich literature. -
2016 Tomato Explosion Participating Restaurants
2016 Tomato Explosion Participating Restaurants ***Participating in Feed the Need - Add to the Tab . Restaurant Name Tomato Explosion Dish Benton Park Sidney Street Café Seasonal Tomato Salad Central West End Atlas Restaurant Caprese Salad Brasserie by Niche Chilled Tomato Soup Dessel's Public House Geisert Farms Tomato Pasta Drunken Fish BLT Roll Herbie's Vintage 72 Fried Green Tomato and Crispy Pork Belly Napoleon Kingside Diner Margherita Flatbread Pi Pizzeria Tomatoes and Cheese Salad Retreat Gastropub Tomato Basil Bisque The Scottish Arms Local Heirloom Caprese Salad Taste by Niche Fresh Tomatoes, Grilled Corn and Fried Okra The Block Fried Green Tomatoes The Tavern Kitchen and Bar Fried Green Tomoatoes Wildflower Restaurant Velvety Tomato Soup Chesterfield Babbo's Spaghetteria Pasta Pomodoro Pi Pizzeria Tomatoes and Cheese Salad YaYa's Euro Bistro Caprese Salad Clayton Avenue Restaurant Gazpacho Bar Les Freres Caprese Francias C.J. Mugg's TBA Five Star Burgers The Tomato Explosion Burger I Fratellini Caprese with Burrata Kakao Chocolate 1. Tomato Bark 2. Gazpacho Pates de Fruits Oceano Bistro Tomato Plate Pastaria Caprese Salad Remy's Kitchen & Wine Bar Balsamic Marinated Heirloom Tomato Salad Wheelhouse Tomato and Avocado Bruschetta Columbia, MO Babbo's Spaghetteria Pasta Pomodoro Creve Coeur Five Star Burgers The Tomato Explosion Burger La Salsa Fresh Mexican Grill All Burritos Pickleman's Gourmet Café Veggie Pizza Downtown Bridge Tap House & Wine Bar After Dinner Tomato (Heirloom Tomato Sorbet) Copia Urban Winery 1. Pomodoro Pasta 2. Grilled Cheese with Tomato Soup HIRO Asian Kitchen Sweet Soy Braised Chicken Mango Peruvian Cuisine Tomato stuffed with quinoa, Peruvian olives, red peppers, queso fresco, Andean corn & cilantro Pi Pizzeria Tomatoes and Cheese Salad Rooster Summertime Mary (Gazpacho Bloody Mary served with Picked Shrimp) 360 Rooftop Bar 1. -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Technique of the Quarter: Examining Sauces
TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter. -
Celebrating Life with You
CELEBRATING LIFE WITH YOU. meatballs.com Email us at [email protected] or scan this code with your smart phone to share feedback. CELEBRATING LIFE WITH YOU. Since 1972 joyous happenings like birthdays, anniversaries, weddings, graduations, reunions, promotions or just a night out with friends and family have been our pleasure to celebrate with you. We want you to continue making memories while you experience a delicious, abundant Italian meal from a menu filled with pastas, wines, fresh sauces and new dishes served in a warm, welcoming and festive atmosphere. Come let us celebrate life with you. E T I Z I P P N A G APPETIZERS CALAMARIN Calamari in a crisp, spicy breading with fresh marinara sauce for dipping. 9 FRIED ZUccHINI Fresh zucchini spears hand-breaded and served with ranch dressing and tomato sauce dips. 6.50 GARLIC CHEESE BREAD Four slices of Vienna bread topped with our garlic Romano spread and lots of mozzarella and cheddar cheese mix. 6 TOASTED RAVIOLI Crispy, breaded ravioli filled with four cheeses. Served with fresh tomato sauce and ranch dressing for dipping! 7.29 SICILIAN SAMPLERN Choice of four Warehouse favorites: Toasted Ravioli, Mozzarella Fritta, Fried Zucchini, Calamari, Garlic Cheese Bread or Classic Bruschetta. 10.99 MO ZZARELLA FRITTA Crispy triangles of hand-cut mozzarella cheese. Dip ’em in tomato sauce and ranch dressing! 7 WAREHOUSE BRUSCHETTA Freshly diced Roma tomatoes tossed with garlic, olive oil, fresh basil and lemon. Served with toasted flatbread. 5.75 WAREHOUSE FLATBREADS SPINACH ARTICHOKE DIP Fresh baked flatbread topped with our fresh house- Our made-from-scratch, creamy dip of artichoke hearts, made tomato sauce, mozzarella cheese and our spinach and Italian cheeses, garnished with Roma specialty toppings. -
Cooking Until Cheese Is Melted and Lightly Browned
Delicious Sandwich Recipes Delicious Sandwich Recipes Collection of Delicious Sandwich Recipes Ebook with Master Resale and Redistribution Rights!! Legal Notice:- You have full rights to sell or distribute this document. You can edit or modify this text without written permission from the compiler. This Ebook is for informational purposes only. While every attempt has been made to verify the information provided in this recipe Ebook, neither the author nor the distributor assume any responsibility for errors or omissions. Any slights of people or organizations are unintentional and the Development of this Ebook is bona fide. This Ebook has been distributed with the understanding that we are not engaged in rendering technical, legal, accounting or other professional advice. We do not give any kind of guarantee about the accuracy of information provided. In no event will the author and/or marketer be liable for any direct, indirect, incidental, consequential or other loss or damage arising out of the use of this document by any person, regardless of whether or not informed of the possibility of damages in advance. Contents - 1 - Delicious Sandwich Recipes Contents ABC Sandwich ALL-AMERICAN BARBECUE SANDWICHES All American Club Sandwich Acapulco Fishburgers Anytime Apple Muffinwiches Alaska Salmon Sandwich Stuffer Alaska Salmon Salad Sandwich Alan's Special Sandwich Apple-Mustard Sliced Ham Antipasto Sandwich Asian Turkey Burgers Avocado and Chicken Tortas Avocado Bacon Sandwiches Avocado Chicken Melt Avocado Chicken Salad Sandwich