Paderno 2018-2019 Catalogue-Pastry Utensils
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Digital Konditorei: Programmable Taste Structures Using a Modular Mold
Digital Konditorei: Programmable Taste Structures using a Modular Mold Amit Zoran Dror Cohen The Hebrew University Microsoft Jerusalem, Israel Herzliya, Israel [email protected] [email protected] Figure 1 Two design options for Three Colors Mousse Cake and their arithmetic and graphic representations: (A) prioritizes grouped sour- strawberry structures; while (B) contains higher dessert volume, alternating sour-strawberry and bitter-dark-chocolate tastes. ABSTRACT INTRODUCTION Digital Gastronomy (DG) is a culinary concept that enhances A recipe is a set of instructions for preparing a particular traditional cooking with new HCI capabilities, rather than dish, including a list of the ingredients required [29]. replacing the chef with an autonomous machine. Preliminary Usually, this list of ingredients is a fixed set of materials projects demonstrate implementation of DG via the and quantities. However, some dishes hold the potential to deployment of digital instruments in a kitchen. Here we render many variations on the final flavors and aesthetics, contribute an alternative solution, demonstrating the use of a to satisfy different requirements from different diners modular (silicone) mold and a genetic mold-arrangement (especially in limited choice restaurants, [31]). algorithm to achieve a variety of shape permutations for a To explore such a possibility, researchers have deployed recipe, allowing the control of taste structures in the dish. digital technologies in the kitchen, and integrated them into The mold overcomes the slow production time of 3D food cooking via hybrid recipes. In Digital Gastronomy: printing, while allowing for a high degree of flexibility in the Methods & Recipes for Hybrid Cooking, the authors present numerous shapes produced. -
Matfer Bourgeat Inc. 2009
Matfer Bourgeat Inc. 2009 Awakening the Chef in you............ 1 Matfer Bourgeat, Inc... At the service of fine cuisine In a country with a culinary tradition such as that For over 80 years, by continuously improving of France, Matfer Bourgeat has always been com- production techniques, production quality, and mitted to encouraging excellence in the design of service. Matfer Bourgeat has one goal: Customer equipment for the professional catering industry. Satisfaction. 2 MATFER BOURGEAT INC. Matfer Bourgeat, Inc. Group History “PROVIDING SUPERIOR COOKWARE SINCE 1814” From the modest craftsman who, in 1814, worked copper in order to create cake pans, to automized lines permitting transform stainless steel into steam table pans or into whisks, the Matfer-Bourgeat group went through wars and industrial revolutions al- ways faithful to its original occupation: to conceive and to manufacture small material for the foodservice industry. Each new period in the life of a group includes its evolutions and its challenges. Our time is the one of globalization that, in numerous sectors, questions the durability of the industrial means of work. At the time of talks about “groups without factories”, we made the choice to produce in France, taking advantages from this globalization in order to extend our product range and to enter new markets. Our new products are at the heart if the group’s strategy: saving of time, security, hygiene and new tendencies are our main criteria of research and development. This policy, allied to a strong culture of services trying to anticipate our clients’ needs, will represent the basis of our future growth. -
Affogato Caffe' E
AFFOGATO CLASSICO.......................................................................................................... 28 TL Kahve ve vanilya aromalı bufalo sütlü dondurma, espresso shot Buffalo milk ice cream with coffee vanilla, espresso shot EXOTİC. ............................................................................................................ 28 TL Passion fruit ve ananas kreması, vanilyalı dondurma, mango shot Passion fruit and pineapple cream with coffee vanilla, espresso shot CANNOLİ. ......................................................................................................... 28 TL Panna cotta, bufalo sütlü dondurma, portakallı çikolata shot Panna cotta, buffalo milk ice cream, orange chocolate shot NOCCIOLA. ...................................................................................................... 28 TL Beyaz çikolatalı mousse, fındıklı dondurma, gianduia shot White chocolate mousse, hazelnut ice cream, gianduia shot CAFFE’ E TE’ Cofees Tea ESPRESSO................................15 TL EARL GREY .................................. 18 TL MACCHIATO .............................. 15 TL ROSEHIP HIBISCUS. .............. 18 TL CAPPUCCINO.......................... 17 TL ENGLISH BREAKFAST ............ 18 TL LATTE MACCHIATO ............... 16 TL FENNEL. ................................... 18 TL TURKISH COFFEE. ................. 15 TL GREEN TEA. ............................ 18 TL CAFFE LATTE. ........................ 17 TL LINDEN. ................................... 18 TL CAMOMILE. ........................... -
Reproductions Supplied by EDRS Are the Best That Can Be Made from the Original Document
DOCUMENT RESUME ED 461 588 SO 030 786 TITLE Fine Arts Unit (Integrates with Culture, Drama, French, Geography, German, Japanese, Language, Music, Spanish, and Visual Arts). INSTITUTION Wilmette Public Schools, IL. SPONS AGENCY Illinois State Board of Education, Springfield. Div. of Secondary Education. PUB DATE 1995-00-00 NOTE 183p. PUB TYPE Guides Classroom Teacher (052) EDRS PRICE MF01/PC08 Plus Postage. DESCRIPTORS Art Activities; Art Education; Cultural Activities; *Cultural Enrichment; Curriculum Design; Curriculum Development; Elementary Secondary Education; *Fine Arts; Foreign Countries; French; Geography; German; Integrated Activities; *Interdisciplinary Approach; Japanese; *Second Languages; Social Studies; Spanish IDENTIFIERS France; Germany; Illinois; Japan; Mexico ABSTRACT This packet was developed to demonstrate for Illinois educators the integration of fine arts with foreign languages and social studies. The model may be adapted for use by instructors of a variety of language, social studies, and fine arts courses. Following a descriptive overview of the fine arts, the packet includes: (1) "Introductory Lessons"; (2) "Unit of Study: Geography"; and (3)"Unit of Study: Culture of the Region." A resource section provides lists of books, music, and visuals and arts supply companies. Appendices include French, German, Japanese, and Spanish language information. (MM) Reproductions supplied by EDRS are the best that can be made from the original document. 00 00 FINE ALIWILIS T.TNIT (INTEGRAX.TIES CX.iiirXna.M9 DEtAlklICLAL, FRENC1=31E, GE(C)Grii.MulErlir, Gr-ElzUVIALAT, eTiffirbAkleja S I...ALATG-11.11kGrE, MIGELTSIC, SPAPLATIMIiE liTISLTALL ALEI.M) WILMETTE izoT.TI3LICSC3ELOCOLS DISTRICT 4A-80 iSami1e1iaxi., Supt. 613 7...cocimst NUL Wilmette, XL 60091 '7013/236-2450 U S. -
Coffee Breaks - 500 Rubles Per Person
COFFEE BREAKS - 500 RUBLES PER PERSON MONDAY THURSDAY Traditional croissant Traditional croissant Chocolatines Danish pastries with apricots Homemade cookies Homemade cookies Fruit jam Fruit jam Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water TUESDAY FRIDAY Traditional croissant Traditional croissant Raisin rolls Danish pastries with apples Homemade cookies Homemade cookies Fruit jam Fruit jam Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water WEDNESDAY Traditional croissant Danish pastries with cherries Homemade cookies Fruit jam Freshly brewed coffee and tea Mineral water THE OFFER IS VALID FOR A MINIMUM OF 101010 PERSONSPERSONS.... ALL PRICES ARE INCLUINCLUSIVESIVE OF VAT 18% AND EXCLUSIVE OF 10% SERVICE CHARGCHARGEEEES.S.S.S. Swissôtel Krasnye Holmy Moscow 52 bld.6, Kosmodamianskaya nab. | Moscow 115054 | Russia Tel: +7 495 787 9800 | Fax: +7 495 787 9898 [email protected] | www.swissotel.com/moscow COFFEE BREAKS - 550 RUBLES PER PERSON MONDAY THURSDAY Chocolate cake Honey cake Fresh fruit salad Fresh fruit salad Homemade cookies Homemade cookies Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water Fruit juice Fruit juice TUESDAY FRIDAY Esterhazy cake Tiramisu Fresh fruit salad Fresh fruit salad Homemade cookies Homemade cookies Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water Fruit juice Fruit juice WEDNESDAY Opera cake Fresh fruit salad Homemade cookies Freshly brewed coffee and tea Mineral water Fruit juice THE OFFER IS VALID FOR A MINIMUM OF 10 PERSONSPERSONS.... ALL PRICES ARE INCLUINCLUSIVESIVE OF VAT 18% AND EXCLUSIVE OF 10% SERSERVICEVICE CHARGECHARGES.S.S.S. -
New Recipe Book (25 April
Carol’s Recipes CAROL’S RECIPES ........................................................................................................................................................... 1 DRINKS .............................................................................................................................................................................. 12 Apple martini ............................................................................................................................................................................ 12 Apple Tini .................................................................................................................................................................................. 12 Banana Smash .......................................................................................................................................................................... 12 Captain Cook Holiday Punch Recipe – Donna and Russ Smith .................................................................................................. 13 French 75 .................................................................................................................................................................................. 13 Hot Buttered Rum Cocktail ....................................................................................................................................................... 13 Hot Buttered Rum recipe ......................................................................................................................................................... -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
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, -
ABL Wholesale Product Catalogue Draft V6.Indd
Pandoro Bakery Products We are a New Zealand family owned bakery committed to being world-class. Take a look at our range and become a part of our success story. One Company Two Brands One Call Centre One Delivery One Invoice Our Range: Page Page Artisan Stone Baked Breads 1 Pastries & Danish 8 Artisan Tin Breads 1 Croissants 8 Artisan Mini Tin Loaf 1 Doughnuts & Cronut 8 Block Toast Sliced 1 Eclair 8 Artisan Flat Breads 2 Sweet Brioche 8 Auckland Bakeries Panini 2 Muffins 9 Turkish 2 Cupcakes 9 Baguettes 2 Cakes - Individual 9 Artisan Buns & Rolls 3 Tarts & Tartlets 10 Round Flats 4 Fresh Cream Slices 10 Dinner Rolls 4 Lamingtons 11 Baps 4 Fresh Cream Gateaux 11 Long Rolls 4 Fresh Cream Log 11 Bagels 5 Cheesecakes 11 Hot Cakes 5 Sweet Pies 12 English Toasting Muffins 5 Biscuits 12 Scones 5 Cookies 12 Small Savouries 5 Biscotti 12 Pies 6 Slices 13 Pies - Wrapped 6 Cakes & Desserts 13 Quiche 7 Cake Slabs - Half or Full 14 Ordering Information All orders must be received by 3pm day prior No deliveries on Sunday Minimum $30 +GST Two day order for all sourdough products How To Place An Order Email [email protected] Phone 09 588 5000 0800 PANDORO www.pandoro.co.nz Artisan Stone Baked Ciabatta Italian Loaf Frumento Normandy Rye Large, Small Large, Regular Large, Regular San Francisco Sourdough Vienna Sourdough Boule Artisan Tin Breads Brioche Five Grain Sourdough Pain de Mie Plain Loaf with Large, Regular Sesame Seeds San Francisco Sourdough Wholemeal Walnut Artisan Mini Tin Loaf Block Toast Sliced Five Grain Sourdough Multigrain White Pandoro -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Generalites/Pays France Royaume-Uni Allemagne Italie
CULTURE ET CIVILISATION : Comparons des pays d’Europe GENERALITES/PAYS FRANCE ROYAUME-UNI ALLEMAGNE ITALIE DRAPEAU CAPITALE PARIS LONDRES BERLIN ROME REGIME POLITIQUE REPUBLIQUE MONARCHIE PARLEMENTAIRE REPUBLIQUE REPUBLIQUE Giorgio Napolitano, président de Joachim Gauck, président Elisabeth II, reine du la République François Hollande, fédéral Commonwealth Matteo Renzi, président du CHEF D’ETAT président de la république Angela Merkel, chancelière David Cameron, 1er ministre Conseil des Ministres (pouvoir fédérale (pouvoir exécutif) exécutif) 4 pays : Angleterre, Ecosse, Pays 22 régions 16 länder 20 régions (dont 5 autonomes) DECOUPAGE de Galles, Irlande du Nord Londres (Tour de l’horloge et Big Paris (Tour Eiffel) Ben sa cloche) Rome (Colisée) GRANDES VILLES / Lyon (Parc de la Tête d’Or) Berlin (Porte de Brandenbourg) Edimbourg (Château) Pise (Tour penchée) Marseille (Notre Dame de la MONUMENTS Dublin Venise (Palais des doges) Garde) Cardiff MONNAIE Euro Livre Sterling Euro Euro Mercedes, BMW, Audi, Opel, Gucci, Prada, Dolce & Gabbana, Dior, Chanel, Renault, Peugeot Rolls Royce, Cadbury, Porsche, Volkswagen. GRANDES MARQUES Fiat, Ferrari, Vespa Haribo, Lidl, Uhu. Les voitures roulent à gauche. Format horaire /12h (AM, PM). Les décimales sont séparées par un point et non par une virgule. Site très utile : Pour se dire bonjour, on se fait Pour se dire bonjour entre amis Pour se dire bonjour, on se fait http://lallemagneexpliquee.free. la bise qu'exceptionnellement. DIVERS ou en famille, on se fait la bise. la bise qu'exceptionnellement