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In Villa Breakfast
In Villa Breakfast For your convenience you can scan these QR codes to see our menu in your preferred language Chinese Russian Freshly Squeezed Juices THB 400 Orange Watermelon Carrot Thai Pomelo Melon Tomato Mango Papaya Cucumber Pineapple Apple Mixed Fruit Smoothies THB 450 Strawberry Peach Exotic Fruit Banana Mango Mixed Fruit Prices are Subject to 10% Service Charge and 7% Government Tax Healthy and Low Calorie (H). Organic (O). Vegetarian (V). Plant Based (PB). Gluten Free (GF). Dairy Free (DF). Spicy (S). Seasonal Fresh Cut Fruits THB 380 Choose Your 5 Favourite Fruits From Our List Mango Longan* Orange Green Apple Papaya Thai Pomelo Red Apple Passion Fruit Watermelon Green Grape Lychees* Black Grape Pineapple Pomegranate Bananas Rambutan* Mangosteen* Dragon Fruit Mandarin Rose Apple Guava *Subject to seasonal availability Prices are Subject to 10% Service Charge and 7% Government Tax Healthy and Low Calorie (H). Organic (O). Vegetarian (V). Plant Based (PB). Gluten Free (GF). Dairy Free (DF). Spicy (S). From The Bakery THB 890 Basket Freshly Baked Bread Croissants, Danish Pastry, Rolls, Toast, and Muffins Selection of Homemade Jams French Butter, Vanilla Butter Danish Collection THB 690 Freshly Baked Danish Pastries Home Style Muesli THB 380 Choose Your Favourite Traditional Bircher Muesli Muesli (GF) Berry Muesli Oatmeal Artisan Cheese Selection If you have a cheese preference please speak to your waiter Homemade Jams and Preserves Strawberry Jam Raspberry Jam Papaya Jam Passion Fruit Jam Apple Jam Mango Jam Kiwi Jam Coconut Jelly Apricot Jelly Mandarin Marmalade Pineapple Marmalade Pumpkin Marmalade Lemon Marmalade Prices are Subject to 10% Service Charge and 7% Government Tax Healthy and Low Calorie (H). -
International Baking and Pastry
International Baking and Pastry IBP101C – LOWER DIVISION CERTIFICATE PROGRAM DAY/EVENING PROGRAMS CIP CODE: 12.0501 SOC CODE: 51-3011 C Columbia Campus total instructional hours 1080 total semester credit hours* 37 5 approximate weeks to complete – day 61 (including holidays and scheduled breaks) approximate weeks to complete – eve 74 (including holidays and scheduled breaks) *The listing of credit hours is not meant to imply that credits can be transferred into college or other private career school programs. Transfer credits are at the sole discretion of the receiving school. program objective The program’s objective is to develop graduates who are “Industry Ready”; This approach to education not only produces technically skilled students, but confident, competent and with a sense of urgency. Graduates are prepared to also well rounded graduates who are prepared to be professional members of the enter the foodservice industry in a variety of entry level positions. The program’s communities in which they live and work. educational approach to this objective includes the following: Students will be required to complete out-of-class assignments in each course, • Provide students with the proper balance of theory and practical except externship. application of the baking and pastry arts. • Provide students with a qualified, meaningful, well managed experiential learning opportunity. • Provide student with an opportunity to participate in community events and services. lecture lab externship total total number course hours hours hours hours -
Brunch Buffet $43 Buffet Unlimited Champagne $55 Children (Under 12) $10 Stations
Brunch Buffet $43 Buffet Unlimited Champagne $55 Children (under 12) $10 Cold Hot Breakfast Fresh Fruit House Made Brioche Charcuterie Applewood Smoked Bacon Seasonal Salads Breakfast Sausage Artisan Cheese Selection Eggs Pontchartrain Potato Hash Raw Bar Chesapeake Bay Oysters Bakery Gulf Shrimp Cocktail House Made Biscuits Clams Seasonal Breads Seaweed Salad Quiche Smoked Seasonal Jams Smoked Salmon An Assortment of Desserts White Fish Rillette PEI Mussels Stations Chef’s Carving Prime Rib Molasses–Peppercorn Rubbed Natural Jus, Caramelized Onions, Horseradish Cream Local Organic Eggs Farm Fresh Eggs Cooked To Order A La Carte Black’s Famous Grilled Burger $14 Cheese $2 Applewood Smoked Bacon $3 Fried Egg $2 Vanilla Soufflé Pancake $13 Local Fruit Compote, Whipped Cream Cheese Shrimp & Grits $16 Gulf Shrimp, Local Grits, House Made Tasso Gravy Beer Braised Pork Belly Benedict $17 Poached Farm Eggs, Onion Marmalade, Tomato, Malt Hollandaise House Made Corned Beef Hash $14 Fried Farm Eggs, Potato, Peppers, Onions, Chimichurri Black’s Buttermilk Waffle $14 Nob Hill Honey Butter, Toasted Pecans, Maple Syrup Crab & Roasted Chile Omelet $17 Scallions, Roasted Red Peppers, Cayenne Hollandaise, Grilled Corn, Roasted Potatoes & Side Salad Huevos Rancheros $15 Black Beans, Corn Tortilla, Sunny Side Up Eggs, Ranchero Sauce Side Dishes Cheddar Grits $4 Applewood Smoked Bacon $4 Potato Hash $4 Two Organic Eggs Any Style $6 French Fries $4 Bread Basket With Preserves & Butter $5 Brunch Cocktail List “The Old School” $9.50 Mimosa Kir Royale Fresh O.J. & Champagne Crème De Casis & Champagne A Glass Of Bubbles Poinsettia Crisp & Refreshing Cranberry Juice & Champagne Bellini Black’s Screwdriver White Peach Nectar & Champagne Fresh O.J. -
Ingrouille, Kristina Title: Effect of Caffeinated Beverages Upon Breakfast Meal Consumption of University of Wisconsin-Stout Undergraduate Students
1 Author: Ingrouille, Kristina Title: Effect of Caffeinated Beverages upon Breakfast Meal Consumption of University of Wisconsin-Stout Undergraduate Students The accompanying research report is submitted to the University of Wisconsin-Stout, Graduate School in partial completion of the requirements for the Graduate Degree/ Major: MS in Food and Nutritional Sciences Research Advisor: Carol Seaborn, Ph.D. Submission Term/Year: Spring, 2013 Number of Pages: 51 Style Manual Used: American Psychological Association, 6th edition I understand that this research report must be officially approved by the Graduate School and that an electronic copy of the approved version will be made available through the University Library website I attest that the research report is my original work (that any copyrightable materials have been used with the permission of the original authors), and as such, it is automatically protected by the laws, rules, and regulations of the U.S. Copyright Office. My research advisor has approved the content and quality of this paper. STUDENT: NAME Kristina Ingrouille DATE: May 14, 2013 ADVISOR: (Committee Chair if MS Plan A or EdS Thesis or Field Project/Problem): NAME Carol Seaborn DATE: May 14, 2013 ----------------------------------------------------------------------------------------------------------------------------- ---- This section for MS Plan A Thesis or EdS Thesis/Field Project papers only Committee members (other than your advisor who is listed in the section above) 1. CMTE MEMBER’S NAME: DATE: 2. CMTE MEMBER’S NAME: DATE: 3. CMTE MEMBER’S NAME: DATE: ----------------------------------------------------------------------------------------------------------------------------- ---- This section to be completed by the Graduate School This final research report has been approved by the Graduate School. Director, Office of Graduate Studies: DATE: 2 Ingrouille, Kristina. -
Our Producer Guide
Food & Drink Producer Guide 2021/22 Edition scotlandsfooddrinkcounty.com Food & Drink Producer Guide 2021/22 Welcome to East Lothian, Scotland’s Food and Drink County East Lothian has a wonderfully diverse food and drink offering and this guide will help you discover the very best produce from the region. It has never been easier to shop local and support our producers. Whether you are a business wanting to connect to our members or a visitor wishing to find out more about the county’s variety of food and drink produce, this guide will help you to make easy contact. We have listed our members’ social channels and websites to make it easy for you to connect with producers from the region. There is also a map that pinpoints all of our producers and while you can’t visit them all in person, we hope that the map inspires you to think about where your food and drink comes from. And whether you are a local or a visitor, we would encourage you to explore. We hope you enjoy learning about East Lothian’s wonderful producers and that the directory encourages you to #SupportLocal Eat. Drink. Shop. East Lothian. Our Members Drinks - Alcoholic Spices, Preserves & Dry Belhaven Brewery 4 Black & Gold 23 Buck & Birch 5 Edinburgh Preserves 26 Fidra Gin 6 Hoods Scottish Honey 27 Glenkinchie Distillery 7 Mungoswells Malt & Milling 28 Hurly Burly Brewery 8 PureMalt Products 29 Leith Liqueur Company 9 RealFoodSource 30 NB Distillery 10 Spice Pots 31 Thistly Cross Cider 11 The Spice Witch 32 Winton Brewery 12 Chilled Drinks - Non Alcoholic Anderson’s Quality Butcher 33 Brodie Melrose Drysdale & Co 13 Belhaven Lobster 34 Brose Oats 14 Belhaven Smokehouse 35 By Julia 15 The Brand Family Larder 36 Purely Scottish 16 Clark Brothers 37 Steampunk Coffee 17 East Lothian Deli Box 38 Findlay’s of Portobello 39 Bakery & Sweet James Dickson & Son 40 Bostock Bakery 18 JK Thomson 41 The Chocolate Stag 19 John Gilmour Butchers 42 Chocolate Tree 20 WM Logan 43 Dunbar Community Bakery 21 Yester Farm Dairies 44 The Premium Bakery 22 Frozen Member’s Map 24 Di Rollo Ice Cream 45 S. -
The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010. -
Cutlery CUTLERY Contents
Cutlery CUTLERY Contents Folio 6 Whitfield ............................. 8 Carolyn .............................. 9 Logan ................................. 9 Hartman ............................. 11 Alison ................................. 12 Bryce .................................. 15 Pirouette ............................. 15 Varick 14 Avery .................................. 16 Estate ................................. 17 Marnee............................... 18 Avina .................................. 19 Distressed Briar ................... 20 Fulton Vintage Copper ......... 21 Fulton Vintage ..................... 22 Origin ................................ 23 Steak Knives ........................ 24 Jean Dubost 26 Laguiole ............................. 26 Hepp 28 Mescana ............................. 30 Trend .................................. 31 Aura ................................... 31 Ecco ................................... 32 Talia ................................... 33 Baguette ............................. 34 Profile ................................. 35 Elia 36 Spirit .................................. 38 Tempo ................................ 39 Ovation .............................. 40 Miravell .............................. 41 Features & Benefits ...... 42 Care Guidelines ............ 43 2 CUTLERY 3 CUTLERY Cutlery The right cutlery can bring a whole new dimension to your tabletop. With Folio, Varick, Laguiole, HEPP and Elia our specialist partners, we have designers of fine cutlery who perfectly mirror our own exacting -
Item 2 Attachment Ordinance No. 2018–368 an Ordinance Of
ITEM 2 ATTACHMENT ORDINANCE NO. 2018–368 AN ORDINANCE OF THE CITY COUNCIL OF THE CITY OF CALABASAS ADDING CHAPTER 8.19 TO THE MUNICIPAL CODE TO REGULATE THE USE OF PLASTIC STRAWS, STIRRERS, AND CUTLERY. WHEREAS, the City of Calabasas desires to protect the natural environment, the health of its citizens, the economy; and WHEREAS, discarded plastic cutlery, stirrers, and straws continue to cause environmental harm and are a growing portion of Calabasas’ waste stream. The use of these products has increased over the years and they have been found to pollute our creeks and natural environment. Regulation of these products, therefore, is a necessary contribution to encourage an environmentally friendly waste stream and to protect the environment; and WHEREAS, it is in the interest of the health and welfare of all who live, work, and do business in the City that the amount of non-biodegradable products such as plastic straws, stirrers, and cutlery be reduced. These products end up in existing landfill sites that are quickly reaching capacity or in our creeks and storm drains. Reduction of non-biodegradable wastes entering Calabasas’ waste stream and encouraging the use of recyclable products further these goals; and WHEREAS, replacing plastic straws, stirrers and cutlery with those that are biodegradable will further protect the public’s health, Calabasas’ natural environment, wildlife and creeks; and WHEREAS, the reduction of plastic straws, stirrers, and cutlery originating at retail food establishments within the City is desirable and necessary to reduce the volume of non-biodegradable waste; and WHEREAS, non-biodegradable plastic materials pose a challenge to any financially and environmentally responsible solid waste management program. -
RUSKIN, FLORIDA 33570 on Ruskin’S Famed Road
Dining out on Shell Point The move to serendipity Road...literally! Mitch was full of boxes, PRST STD Traphagen checks out the furniture, and other PAID roadside dining choices belongings, but worth the RUSKIN, FLORIDA 33570 on Ruskin’s famed road. hassle in the end. See PERMIT NO. 8 INSIDE: See page 12 Observations on page 6 September 29, 2011 Volume 55 Number 36 THE OBSERVER NEWS www.ObserverNews.net Ten-year study Election office services now illustrates weather in South pattern changes Hillsborough ■ By MELODY JAMESON ■ By PENNY FLETCHER [email protected] [email protected] GIBSONTON — In time for a busy RUSKIN — Results of a ten-year weather pattern study show presidential election year just around that Florida’s average temperatures are going down while the the corner, a South County satellite of averages of all the other continental states are rising. Hillsborough’s Supervisor of Elections “All the countries in the world do a study every 20 years, but office is scheduled to open next week. some more affluent countries, like the United States and Great While an official opening is set for 10 Britain, perform it every 10 years,” said Logan Johnson, senior a.m., Tuesday, October 11, the doors will forecaster at the National Weather Service in Ruskin. “The be open and staff prepared to offer services World Meteorological Organization says normal temperatures beginning Monday, October 3, said Travis and rainfall amounts in all locations must be reported every 20 Abercrombie, Supervisor of Elections years.” spokesman. Office hours will be 8 a.m. to The 10-year U.S. -
Menu Selections Sugar Lake Lodge's Accomplished On-Site Chef
Menu Selections Sugar Lake Lodge's accomplished on-site chef prepares sumptuous meals using fresh ingredients with a surprisingly creative touch. Special menus can also be prepared upon request. Please review this packet, make note of questions and let our event planning staff take it from there. Group Dinning Mealtime for our working guests is a time to relax and network with other participants. The goal is to serve items that foster conversation and keep energy levels high. Our Chef designs the meals to appeal to a broad range of appetites and diets. If you require special dietary needs or have a special request, please let us know. All meals are served buffet style in our Restaurant located in the main lodge unless a request is made for a special banquet or outdoor function. Chef Gorath designs the menu but is open to including your special requests. Breakfast Coffee, Tea, Hot Chocolate, Variety of Juices, whole and sliced fruit, freshly baked muffins, a variety of cold cereals, and a variety of hot items such as: scrambled eggs, Eggs Benedict, pancakes, waffles, smoked sausage, bacon, potatoes, and hot cereal. Morning Coffee Break Coffee, Tea, Hot Chocolate, granola bars, trail mix, variety of juices, whole fruit, and a freshly baked item such as muffins, rolls, etc. Lunch We alternate six popular buffets with items to please all; Cold Sandwich, Italian, Up North, Hot Sandwich, American & Otis (Menu attached). Afternoon Coffee Break Coffee, Tea, Hot Chocolate, lemonade, iced tea, granola bars, trail mix, whole fruit, and a freshly baked item such as cookies, bars, etc. -
500 Calorie Meals Homestyle Meals the Deli Shoppe to Go
The Courtyard Gallery Cafeteria and Vending :: Open 24 hours :: 7 days Daily Features Print your weekly menu at www.cafealt.com or call 53560 1 & 3 July 25 - 31, 2021 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY BREAKFAST QUICHE, NEW TEX MEX VISIT THE STEEL CUT CHECK OUT VISA, DISCOVER & FRITTATAS, ZORBA THE BUMBLEBEE RESTAURANT BUMBLEBEE CAFÉ OATMEAL & FRESH TASHA’S NEW MASTERCARD SANDWICHES, WAFFLE 10:30 am HAS ALL NEW - for a Breakfast FRUIT @ FLAVORS OF ACCEPTED ROLL-UPS NEXT TO ASIAN PASTRIES, TREATS THE BUMBLEBEE CAFE BOWL SOON... EGG NICK’MUFFIN THE BUMBLEBEE KRISPINESS 11 11 pm 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL Honey Mustard Chicken THE BUMBLEBEE 500 CALORIE MEAL Honey Mustard Honey Mustard Chicken Honey Mustard Chicken Honey Mustard Chicken 500 Calorie BUTTERMILK CHICKEN DOUBLE BATTERED CAFÉ BBQ MEATBALL SUB BUTTERMILK CHICKEN Chicken Meals TENDERS CHICKEN TENDERS FRIED CHICKEN IN CAFETERIA 500 Calories MEAL ENCHILADA CASSEROLE BBQ CHICKEN SUB MEAL HAND BATTERED Opens 10:30 POMODORO or Less WHITEFISH DINNER SEATING AREA BAKED CHILI MAC SUPREME BAKED COUNTRY FRIED THE NEW CERTIFIED CHILI MAC SUPREME POTATOES DAY Smoked BBQ 8 pm 8 STEAK DINNER - POTATOES DAY ANGUS BEEF Homestyle LOUISIANA FRIED Meatloaf HONEY PEPPER CHICKEN QUESADILLA Chimichanga MONSTER BURGER Meals CHICKEN DINNER SPECIAL Dinner CHICKEN MAC & FAT FRIES AND STRIPS with BEST BURGER I EVER FAT FRIES & STRIPS CHEESE SOUTHERN PEPPER ATE 10:30 10:30 am MEAL CHICKEN BITES Fiesta Potatoes STEAKBURGERS “Best Grilled Cheese -
Consumer Trends Snack Bars in the United Kingdom
MARKET ACCESS SECRETARIAT Global Analysis Report Consumer Trends Snack Bars in the United Kingdom February 2014 EXECUTIVE SUMMARY CONTENTS The snack bar market in the United Kingdom (U.K.) was Executive summary ........................ 1 valued at US$821.1 million in 2012, benefitting from a nation of consumers looking for convenient, on-the-go meal and snack Introduction ..................................... 2 options. The market is expected to grow to US$1.05 billion by 2017. Retail sales ..................................... 2 Close to half (47%) of British adults eat snacks on-the-go Competitive Landscape ................. 3 (while away from home, work or place of study) at least once a week. Mintel estimates there are 6.4 billion on-the-go adult Consumer Attitudes ........................ 4 snacking occasions annually, with 16-24 year olds and 35-44 year olds together accounting for around 1.5 billion of those Snack Bar Trends……………… ..... 5 occasions. Market Shares by Brand................. 7 Furthermore, close to 18% of adult consumers in the U.K. report snacking on-the-go at least once a day. This rises to Distribution Channels ..................... 9 33% among 16-24 year olds and 38% among students, according to Mintel (June 2010). Product Extensions and Innovation ............................. 10 Consumers in the U.K. are particularly big on-the-go breakfast eaters, with 22% of adults having breakfast outside of the home at least once a week. This trend is more New Product Examples ............... 12 prevalent amongst men (27%), consumers who work or go to school full-time (33%) and the 25-34 age demographic (38%), Resources ................................... 13 according to Mintel (February 2011).