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Delisky — VIP Jet Catering Menu
DeliSky — VIP Jet Catering Menu AIRPORT ORDER DETAILS Bulgaria, Sofia Delivery Date: Delivery Time (LT): CONTACT A/C Registration: [email protected] Handling: +41 44 586 31 10 Heating Equipment: Name: Phone: Email: Bulk or ready to serve? BREAKFAST & BAKERY BREAD QTY Assorted bread rolls, per piece Assorted slice of bread, 2 slices Grissini, 5 pcs Bread sticks 5 pcs PASTRIES QTY Croissant, per piece Mini croissant, per piece Mini danish pastry, per piece Muffin CONDIMENTS QTY Butter, 10 gr Honey, 15 gr Nutella, 20 gr Jam, 20 gr 1/10 YOGHURTS QTY Flavoured yoghurt, 150 gr Plain yoghurt, 150 gr CEREALS QTY Cereals, 60 gr MUESLI & FRUITS QTY Muesli, 60 gr Granola, 60 gr BLINIS & PANCAKES QTY Sweet crepe, per piece Salted crepe, per piece American pancakes, 2 pcs HOT BREAKFAST QTY Plain omelette Cheese omelette Omelette with cheese and vegetable Omelette with ham and cheese Egg white omelette Scrambled egg - egg white only Scrambled egg Scrambled egg with cheese and cherry tomatoes Hard boiled egg - 8min, per piece Fried bacon - pork, 5 pieces Grilled tomato, 2 halves Baked beans, 100 gr Breakfast pork sausage, 200 gr Breakfast beef sausages, 200 gr 2/10 COLD BREAKFAST SETS QTY Continental Breakfast on Atlas tray Selection of cold cuts and assorted cheese cuts, melted cheese, cracker, jam, Nutella, butter, bread roll, croissant, mini pastry, cutlery set Light breakfast Assorted berries, low fat yoghurt, muesli, whole grain crackers, hummus salad, honey, raw nuts, cutlery set Cold breakfast set Atlas tray with triangle sandwiches, compot, -
Aerochefs Menu Card.Pdf
just planegoodtaste VIP INFLIGHT CATERING | AMSTERDAM | ROTTERDAM | THE NETHERLANDS Welcome WELCOME TO AEROCHEFS INFLIGHT CATERING Since many years Aerochefs enjoys a well-deserved reputation as the market leader in the Netherlands, its home country, in complete, high-standard catering to the world of corporate aviation. Strategically located at Amsterdam Schiphol Airport and Rotterdam The Hague Airport, Aerochefs delivers its freshly prepared products directly from the kitchen to the their customers. On request, wide-body high loaders are available to serve high-density aircraft. Offering around-the-clock service we guarantee our clients the convenience of minimal order and deliver times. You can reach us day and night. vip infl ight catering ABOUT US AeroChefs, a Dutch company established in 2004. As national market leader, we take pride in servicing both corporate and private aviation, supplying a complete range of high quality products. The hallmark of AeroChefs is offering excellent quality of food at highly competitive prices. Our focus is on using the freshest local ingredients which, together with our eye for detail, guarantees a healthy and balanced meal. Our chefs are familiar with a wide variety of cuisines, as well as cooking traditions of all continents. In fact, we can offer you even more options than presented here. All menus are tailored to suit your clients’ needs. AeroChefs will be happy to honor any request you may have. OUR SERVICES INDEX With so many options to choose from, Aerochefs has developed this handy brochure. It serves as a working tool for fl ight attendants and • BREAKFAST, BAKERY, SANDWICHES other business travel professionals with an interest in bringing 100-percent • HOT & COLD SNACKS satisfaction with the selection of in-fl ight meals. -
RIVM Rapport 350070001 Dutch National Food
Dutch National Food Consumption Survey – Young Children 2005/2006 Children Young – Survey Consumption Food National Dutch Report 350070001/2007 M.C. Ocké | C.T.M. van Rossum | H.P. Fransen et al Dutch National Food RIVM National Institute fot Public Health and the Environment Consumption Survey – Centre for Nutrition and Food PO Box 1 Young Children 2005/2006 3720 BA Bilthoven The Netherlands www.rivm.nl RIVM Report 350070001/2008 Dutch National Food Consumption Survey- Young Children 2005/2006 M.C. Ocké C.T.M. van Rossum H.P. Fransen E.J.M. Buurma E.J. de Boer H.A.M. Brants E.M. Niekerk J.D. van der Laan J.J.M.M. Drijvers Z. Ghameshlou Contact: C.T.M. van Rossum Centre for Nutrition and Health [email protected] This investigation has been performed by order and for the account of Ministry of Health, Welfare and Sport, within the framework of 5.4.10 'Food consumption survey -Young Children' RIVM, P.O. Box 1, 3720 BA Bilthoven, the Netherlands Tel +31 30 274 91 11 www.rivm.nl © RIVM 2008 Parts of this publication may be reproduced, provided acknowledgement is given to the 'National Institute for Public Health and the Environment', along with the title and year of publication. 2 RIVM Report 350070001 Abstract Dutch National Food Consumption Survey-Young Children 2005/2006 Young children in the Netherlands aged 2 to 6 years do not consume sufficient amounts of vegetables, fruit, fish and fibre. In addition the intake of saturated fatty acids is higher than recommended in the 4 to 6 year-old age group. -
100 Lat Marki Debic, 100 Lat Współpracy
100 LAT MARKI DEBIC, 100 LAT WSPÓŁPRACY ZESKANUJ I ZOBACZ Debic. Dla profesjonalistów 100 LAT MARKI DEBIC 100 LAT Czego można się spodziewać po jubile- WSPÓŁPRACY uszowym wydaniu naszego magazynu? Przede wszystkim prezentujemy historie naszych ambasadorów, wiodących przed- stawicieli swojego zawodu, którzy wierzą w nas równie mocno, jak my w nich. Na W 2020 roku firma Debic kończy 100 lat. przykład cukiernik Frank Haasnoot opowia- da nam, jak ważna jest śmietanka, ponadto To 100 lat produktów mlecznych mieliśmy okazję usiąść przy jednym stole i śmietanki dla profesjonalistów oraz z trzema ikonami belgijskiego cukiernictwa: Walterem Serbruynsem, Jean-Pierre'em naszej obecności w niezliczonej ilości Bataille i Paulem Wittamerem. Przy śniadaniu Wittamer opowiedział nam, w jaki sposób pracowni i piekarni. A przede wszystkim zorganizował zespół w swojej pracowni. – to 100 lat współpracy. Bo choć ciężka W tym numerze !D wracamy również do wie- praca i talent mają ogromne znaczenie, lu tematów. Jak to wygląda? W części „świętu- jemy!” znalazły się piękne, odświętne kreacje, to właśnie współpraca w zespole jest z kolei część „wczoraj i dziś” poświęciliśmy zawsze decydująca. klasykom, które mają się dobrze już od 100 lat. Oczywiście w inspirującym, nowoczes- nym wydaniu! A to nie wszystko! Życzymy przyjemnej lektury – i inspiracji! 100 LAT MARKI DEBIC 100 LAT WSPÓŁPRACY Na przestrzeni 100 lat istnienia firmy Debic pojawiło się wiele innowacji. Z przyjemnością prezentujemy wybrane wydarzenia z historii. 1920 1965 Jean Debye i narodziny firmy Debic Demarle eksperymentuje z pieczeniem bagietek Jean Debye rozpoczyna skup mleka od mleczarzy. w silikonowych formach. Dwadzieścia lat Produkty mleczne wciągnęły go na tyle, że postanowił założyć później wprowadzi na rynek Flexipan: linię własną firmę: Laiterie Debye, z której później powstała firma unikatowych produktów o różnorodnych Debic. -
National Unit Specification: General Information (Cont)
Higher National Unit specification General information Unit title: Pastry (SCQF level 7) Unit code: DL44 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 03 Unit purpose This Unit is designed to enable learners to plan, prepare, produce and finish a wide range of pastry products to a professional standard. This Unit is intended for learners interested in specialising as a pastry chef; however, it is also suitable for those interested general professional cookery. Outcomes On successful completion of the Unit the learner will be able to: 1 Produce pastry mixes and plan, produce and present a variety of pastry products suitable for inclusion on a dessert menu. 2 Produce pastry mixes and plan, produce and present a variety of pastry products suitable for inclusion in a selection of afternoon tea items. 3 Produce pastry mixes and plan, produce and present a selection of savoury pastry items for a variety of situations. Credit points and level 1 Higher National Unit credit at SCQF level 7: (8 SCQF credit points at SCQF level 7) Recommended entry to the Unit Access to this Unit is at the discretion of the centre. However, it is recommended that learners have some knowledge of baking and finishing techniques applied to patisserie products. This could be achieved by completion of the National Unit in Patisserie at SCQF level 6 or by relevant industry experience. DL44 34, Pastry (SCQF level 7) 1 Higher National Unit Specification: General information (cont) Unit title: Pastry (SCQF level 7) Core Skills Opportunities to develop aspects of Core Skills are highlighted in the Support Notes for this Unit specification. -
The Appetizing and Satiating Effects of Odours
The appetizing and satiating effects of odours Mariëlle G. Ramaekers Thesis committee Promotor Prof. Dr. Martinus A.J.S. van Boekel Professor of Product Design and Quality Management Wageningen University Co‐promotors Dr Pieternel A. Luning Associate professor, Food Quality and Design Wageningen University Dr Catriona M.M. Lakemond Assistant professor, Food Quality and Design Wageningen University Other members Prof. Dr Kees de Graaf, Wageningen University Prof. Dr Jeffrey M. Brunstrom, University of Bristol, United Kingdom Prof. Dr Anita Jansen, Maastricht University Prof. Dr Garmt Dijksterhuis, University of Copenhagen, Denmark This research was conducted under the auspices of the Graduate School VLAG (Advanced studies in Food Technology, Agrobiotechnology, Nutrition and Health Sciences). ‐ 2 ‐ The appetizing and satiating effects of odours Mariëlle G. Ramaekers Thesis submitted in fulfilment of the requirements for the degree of doctor at Wageningen University by the authority of the Rector Magnificus Prof. Dr M.J. Kropff, in the presence of the Thesis Committee appointed by the Academic Board to be defended in public on Wednesday 27 August 2014 at 4 p.m. in the Aula. ‐ 3 ‐ Mariëlle G. Ramaekers The appetizing and satiating effects of odour over time, 164 pages. PhD thesis, Wageningen University, Wageningen, NL (2014) With references, with summaries in Dutch and English ISBN 978‐94‐6173‐999‐5. ‐ 4 ‐ Summary Background and aim Unhealthy eating habits such as unhealthy food choices or overeating increase the prevalence of obesity, diabetes, cancer, cardiovascular and other diseases. Therefore, it is important to understand how separate factors, such as sensory processes, influence our eating behaviour. As one of the sensory modalities, olfaction has a relationship with food intake regulation. -
Sparkling Wines Prosecco Extra Dry – Borgo Molino 750 Ml 23.00 Lv
Salads Shopska salad 400 g 7.50 lv. Pink tomatoes, cucumbers, red onion, sweet red peppers, olives and white cheese Greek salad 400 g 7.90 lv. Pink tomatoes, cucumbers, red onions, peppers, feta cheese and olives, flavored with olive oil and oregano Panzanella salad 400 g 7.70 lv. Mozzarella, pink tomatoes, cucumber, red onions, olives, croutons, capers Salad with avocado and dried tomatoes 400 g 8.80 lv. Iceberg lettuce, arugula, cucumber, avocado, sun-dried tomatoes flavored with honey-mustard dressing Salad with grilled chicken and bacon 400 g 9.50 lv. Chicken fillet, bacon, hard-boiled egg, iceberg lettuce, cucumber, pink tomatoes, olives and red onion flavored with honey-mustard dressing Spinach salad with cherry tomatoes and quinoa 330 g 7.60 lv. Fresh spinach, cherry tomatoes, carrots, cucumber, quinoa, parmesan and dressing Spring salad 330 g 7.50 lv. Mix of green and Lollo Rossa lettuce, avocado, peppers, rucola, tomatoes, cucumber, quinoa and honey-mustard dressing Soups Soup of the day 300 g 3.50 lv. Served with croutons or slice of homemade bread with leaven Appetizers Bruschetta with basil pesto and cream cheese 6.90 lv. 6 pcs. crispy toasts from homemade bread with leaven covered with a paste of basil pesto and cream cheese Bruschetta Capri 6.90 lv. 6 pcs. crispy toasts from homemade bread with leaven covered with tomatoes, mozzarella and basil pesto Stuffed avocado 400 g 11.90 lv. Crispy toasts from homemade bread with leaven, avocado, cherry tomatoes, olives and quinoa Chicken fillets with cornflakes 200 g 8.60 lv. -
Laboratory Procedures for Basic Applied Biochemistry
Laboratory Procedures for Basic Applied Biochemistry Andre Masella December 24, 2020 { fdd96f8f4523aaa4f53c9b76b16fbbd49f30e76c ii Contents Contents iii Introduction v Welcome..................................................... v Preparation . v Conversion Hints . v Cooking Charts . vi Sugar Cooking . vi Meat Cooking . vi Barbecue Cooking . vii Cream Types . vii Aromatic Combinations . viii FatTypes................................................. ix Flour Types . xi Potato Types . xi Pastry Methods . xii Yeast Types . xv General Tips . xv Toasting Nuts . xvii Pseudo-frying . xvii 1 Beef 1 Braised Stew Template . 1 Brazilian Beef . 2 Hearty Beef Goulash . 2 Jumbo Shells with Beef Filling ........................................ 3 Kari-Kari . 3 Meatballs . 4 Meatloaf . 4 Polpeton¨ewith Zucchini . 5 Prime Rib Roast . 5 Rosto Morto . 5 iii iv Contents 2 Bread 7 Banana Bread . 7 Basic Whole Wheat Bread . 8 Beer Rye Bread . 8 Buttermilk Biscuits . 9 Calzone . 9 Calzone with Raisins . 10 Cornbread . 10 Cornbread Drop Biscuits . 11 Croissants . 11 Easter Babka . 12 Folar....................................................... 13 Fresini . 13 Hot Cross Buns . 14 Irish Soda Bread . 14 Japanese-style Sweet Buns . 15 Missy Tilly's Bread . 15 Nan Bread . 16 Pain `al'ancienne . 16 Pett'le ..................................................... 17 Pita Bread . 17 Pumpkin Bread . 18 Rhubarb Bread ................................................ 18 Blueberry Scones . 19 Shortbread Biscuits .............................................. 19 Soft Pretzel Recipe -
Purecupcakes Rack Card Bk2
FLAVORS Vanilla Bean (STANDARD) Lemon Curd crowned with buttercream vanilla bean cake filled with fresh lemon curd topped with a tangy lemon Chocolate (STANDARD) zest buttercream with whipped chocolate ganache Passion Fruit & Coconut Red Velvet (STANDARD) toasted coconut cake with delicious vanilla bean cream cheese frosting passion fruit buttercream and rimmed with toasted coconut PURE‘fetti’ (STANDARD) vanilla bean cake filled with confetti candy, Snowball topped with a Vanilla Bean Buttercream dark chocolate cake with vanilla bean frosting and colored sparkly sugar crystals cream cheese frosting, crowned with fresh shaved coconut Rol-e-ol-ee-o rich dark chocolate cake with caramel Spiced Carrot Cake buttercream, caramel center and hand rich carrot cake filled with coconut, dipped in dark chocolate walnuts, carrots and pineapple topped with rich vanilla bean cream cheese Salted Caramel rich dark chocolate cake with caramel White Chocolate & Strawberries buttercream, caramel drizzle with a (seasonal) sprinkling of sea salt vanilla bean cake with fresh strawberries and white chocolate buttercream Caramel & Cashews sweet vanilla bean cake with caramel Tiramisu buttercream, caramel drizzle and chopped espresso-soaked vanilla bean cake with cashews sweet mascarpone frosting, dusted with dark cocoa and topped with shaved Chocolate & Marshmallow chocolate rich dark chocolate cake, marshmallow crème with a whipped dark chocolate Buñuelos ganache cinnamon cake filled with Mexican caramel, cinnamon buttercream and Mayan topped with a buñuelo -
King's Day 2021 Traditional Dutch Recipes
King’s Day 2021 Traditional Dutch Recipes Tompouce is the number one King’s Day delicacy: around this day, its sales increase by 600%! You can of course get them from the bakery or your local supermarket, but it is way more fun to make them yourself. Tompouce Ingredients for 4 people 250 ml milk Instructions 3 egg yolks 1. Preheat the oven to 220 °C. baking tray lined with a baking 25 grams flour sheet. Prick holes into the pastry 2. Warm the milk and add a vanilla 40 grams sugar with a fork. Bake for about twelve bean. minutes or until the dough is half a vanilla bean 3. Mix the egg yolks with the sugar golden. Remove them from the 4 slices of puff pastry and flour in a bowl. Stir until oven and let them cool. (frozen) smooth. 7. Now it is time to make the icing. 100 grams powdered 4. Take the vanilla bean out of the Stir the powdered sugar with sugar milk, open it up and scrape out a little bit of water. Start with a splash of water the marrow. Return this to the pan adding one tablespoon of water and stir. Take two tablespoons of and add more if necessary. Then orange food colouring the warm milk and stir it into the add the orange food coloring. egg yolk mix. Carefully stir all this 8. Cut the puff pastry slices in half back into the warm milk into the so that you get 8 equally sized pan, put it back on a low heat and rectangular pieces. -
Our Philosophy
Bakery & Pâtisserie OUR PHILOSOPHY All of our cakes, pastries, breads & sandwiches are made from scratch. We only use real butter & premium quality chocolate in our baking. We do not use margarine or fake fats. We make freshly brewed coffee using 100% Arabica coffee beans. All of our cakes, pastries & beverages contain less sugar than normal. Some have no sugar added to them at all. We make everything ourselves. We hope you notice the difference. BE OUR GUEST Shop 17A, Aashirwad Complex D-1, Green Park, New Delhi - 110016 011 4175 6070 / 85888 19 200 #BITEINTOBLISS @bakedlovebyvatsala 85 888 19 200 Bakery & Pâtisserie CAKES CROWD FAVOURITES Price per kg Boston Cream Pie................................................................................................................................................................1500 Butter cake with a custard filling & chocolate ganache The Green Lantern.............................................................................................................................................................1500 Chocolate cake with mint chocolate chip buttercream Stardrop Brownie..............................................................................................................................................................1500 Single-layer Belgian chocolate brownie cake topped with chocolate stardrops Rose Spritzer............................................................................................................................................................................1700 -
Ijskaarten Banners Ijsbekers Vlaggen
Creatief met ijs assortiment voorjaar 2017 teren de beste ingrediënten Wij selec voor u! Innovatief en Creatief ForIce® is een assortiment ijsgrondstoffen dat door Delital Gelato Service als eigen merk in de ijsmarkt wordt gezet. Door onze jarenlange ervaring in de ijsbranche zijn wij in staat om wereldwijd de beste grondstoffen te selecteren. Met deze grondstoffen zoals fruit, noten, chocolade en melk produceren wij de hoogste kwaliteit onder het merk ForIce®. Met de producten van ForIce® bieden wij u een compleet assortiment met alles wat u nodig heeft om het lekkerste ijs te maken en te verkopen aan uw klanten. Door innovatief en creatief te zijn, zorgen wij ervoor dat wij samen met u ons assortiment ForIce® blijven ontwikkelen. Naast ons ForIce® grondstoffen assortiment bieden wij u ook ondersteuning voor de verkoop van uw ijs. Deze ondersteuning voor de verkoop bieden wij u aan in de vorm van fotomateriaal, ijskaarten, gepersonaliseerde ijsbekers, smaakkaartjes en recept ideeën. het team van Delital Gelato Service Delital Helpt staat elke dag paraat. Stuur een WhatsApp-bericht met uw korte vraag, opmerking of reclamatie naar Delital Helpt en u krijgt reactie van onze Verkoop Binnendienst. ForIce® Delital Gelato Service Echelpoelweg 4 Weerselo +31 (0)541 66 95 88 www.delital.nl [email protected] met ijs CreatiefWeer eens iets nieuws in uw vitrine of op de kaart? Met deze 3 nieuwe producten maakt u talloze smaakcombinaties. Proberen maar! Middels onze digitale nieuwsbrief informeren wij u regelmatig over onze nieuwe creatieve ideeën. U kunt zich hiervoor heel makkelijk inschrijven via onze website. De bestaande recepten zijn ook via onze site te downloaden.