Worcester County Public Schools Food and Nutrition Services Carbohydrate Counts LUNCH MENU ITEMS Rev 8/24/15

Total Page:16

File Type:pdf, Size:1020Kb

Worcester County Public Schools Food and Nutrition Services Carbohydrate Counts LUNCH MENU ITEMS Rev 8/24/15 Worcester County Public Schools Food and Nutrition Services Carbohydrate Counts LUNCH MENU ITEMS rev 8/24/15 ENTREE Carb Count ENTREE Carb Count BEEF CHICKEN Beef Fingers 4 19 General Tso’s Chicken , 4oz 22 Orange Chicken 4oz 23 Beef Ribette Sandwich 34 11 Teriyaki Chicken 3oz Beef Chili w/Beans 8oz 34 Beef Egg Roll, 4.2oz 26 Chicken, BBQ Drummies 4 9 Beef Shred BBQ (sand) 19 (46) Chicken, BBQ Drummies 3 7 Cheeseburger 27 Chicken Patty Sandwich 41 Dbl Cheeseburger 28 Chicken Nuggets 5 (6) 13(16) Cheese Steak Sandwich 31 Chicken Tenders 3 (4) 14 (19) Cheese Steak Sub 30 Chicken Egg Roll, 3oz 20 Hamburger on bun 26 Chicken Egg Roll, 4.4oz 30 Meatball Sandwich 5 48 Fajita Meat 2oz 3 Meatball Sub 6 50 Nachos w/Tex Mex EL 24 Meatballs in Sauce 5 23 Nachos w/Tex Mex HS 44 Meat Sauce 4oz 13 Roasted Breast w/SBWW Roll 24 Muchachos (stuffed nachos) 30 Roasted thigh wq/SBWW Roll 24 Nachos w/Beef & Queso Blanco El/HS 23/45 Taco Meat 4 Penne Pasta w/Meatballs (5) 43 Taco, Soft 2/6” 32 Sloppy Jo on Bun 37 Wings, BBQ 4 w/roll (5) 20 (21) Chicken, Diced, 2oz 2 Chicken Nuggets 7 Gluten Free 11 Popcorn Chicken 12pc w/roll 32 Chicken Breast Sandwich 40 1 ENTREE Carb Count ENTREE Carb Count CHEESE & PIZZA PORK BIG DADDY Cheese 8cut 36 BIG DADDY Four Cheese 8ct 34 BIG DADDY T. Pepperoni 8ct 32 GIORGIO Turkey Calzone 3ct 34 School Made Cheese 8ct 39 SEAFOOD/FISH TONYS French Bread 35 Fish Hoagie Sandwich 43 TONYS Fiestada 52 Fish Sandwich 41 UNO Cheese 8ct 36 Fish Sticks 4ea 20 UNO T. Pepperoni 8ct 32 Fish Tacos 10”shell 48 Shrimp Poppers (only) 22pc 22 Shrimp Poppers w/mac & Cheese 1/2C 52 Shrimp poppers w/roll 37 Shrimp Po’Boy EL/HS 49/51 Tuna Salad on greens 23 Tuna Salad Sandwich 50 TURKEY Turkey Calzone 3ct 34 Cold Cut Sand/Sub 28/29 Turkey & Cheese Sandwich 31 Turkey & Cheese Sub 28 Turkey and Cheese Wro 33 Turkey and Gravy 5oz w/roll E/HS 17/29 Hot Turkey Sandwich 5oz 1sl bread/2sl 19/32 Turkey Salad on greens 9 Turkey Salad Sandwich 37 Stacked Turkey Sub EL/HS 28/27 PASTA Sl Breast Turkey, 2/1.42oz 0 Beef and Macaroni 1C 27 Turkey Sausage 1oz 0 Pasta Primavera 1C 29 Turkey Hot Dog PERDUE 29 Spaghetti w/Beef Meat Sauce 54 Turkey Chorizo & CheeseGORDITA 37 Spaghetti w/Turkey Meat Sauce 53 Bagel (3”) w/2oz turkey sausage & cheese 40 Penne Pasta w/beef Meatballs (5) 43 Turkey Club on croissant 33 2 ENTRÉE Carb Count ITEM Carb Count VEGETARIAN GRAINS/BREADS Br. Mozzarella Sticks 5 35 Biscuit 2oz 23 Buffalo Cheese Crunchers 4 40 Breadstick ea 15 Cheese MAX Sticks 2/3 32/48 Bread Stuffing ½ C 24 Hummus, 3oz (1.5oz equav) 11 Crackers 4/2ct 14 PBJ Graham Wafers 2,2oz 32 Croutons, .5G 7 Roasted Chick Peas ½ C 21 Hamburger Roll 29 Hot Dog Roll 28 Kaiser Roll 33 Macaroni and Cheese 30 Multigrain gluten free 17 Pretzel, 2.2oz IW 30 Pumpernickel 18 DAIRY Roll, spl Top 16 Cheese String Mozz 1oz 1 Roll, RICHS 2oz 24 Cream Cheese, PC 2 Roll, RICHS 1.2oz Cheese, Amer sli .5oz 1 Rice, Brown ½ C 22 Cheese, Cheddar shred 1oz 1 Rice, Cilantro Lime 25 Cheese, Moz shred 1oz 1 Rice, Stri8 Fry 25 Cheese Sauce, 4oz 6 Tortilla Chips 12 EL 20 Tortilla Chips 24 HS 40 Milk. White Skim (FF) 13 Tortilla Shell 6” 14 Milk, White 1% 13 Tortilla Shell 10” 32 Milk, Chocolate FF 25 WG white Bread 15 Milk, Strawberry FF 23 Ultra Bread Bowl 2G 28 Pretzel, Pumpkin 2.2oz 30 Yogurt, 4oz TRIX 22 Pretzel, Bun 29 Yogurt, Parfait 8oz 39 Rye Bread 18 Yogurt, Greek 5.3oz 22 Sub Roll 27 3 ITEM Carb Count ITEM Carb Count VEGETABLES ½ C FRUITS ½ C 27 Beans, Baked 24 Apple Churro Beans, Black Salad 6oz 31 Apple, whole 19 Bean, Black Soup 8oz 26 Apple slices 2oz 18 Beans, Edamame Apple Juice 4oz 14 Beans, Green 9 Apple Juice 6oz 20 Applesauce, unswtnd 22 Apples, Baked 39 Beans, Pinto 21 Apples, sliced canned 8 Broccoli Cuts 3 Banana, petite 29 Carrots, Glazed 13 Blueberries 10 Carrots, Whole Baby 2oz bag 1/4C 1 Cantaloupe 8 Corn, Cob 20 Grapes 18 Corn, Yellow 17 Grape Juice 4oz 20 Grape Juice 6oz 28 Egg Roll, vegetable 22 Orange, whole 19 Kale, chopped 3 Orange Juice 4oz 20 Marinara Sauce 2.5oz 5 Orange Juice 6oz 28 Peas, Green 9 Orange, whole 19 Potatoes, Hash Brown Patty 2.25oz 15 Oranges, Mandarin 17 Potatoes, Whipped plain 18 Peach 17 Potatoes, Whipped w/gravy 19 Peaches, diced or sliced 19 Potatoes, Oven FF 21 Pear 20 Potatoes, Red Skins roasted 26 Pear. Diced 17 Potatoes, Scalloped 23 Pineapple tidbits 17 Potatoes, Sweet baked 26 Plum 8 Potatoes, Sweet Waffle 15 Strawberries, fresh 7 Potatoes, Sweet Fries 27 Strawberries, froz cup 19 Potato, Sweet Candied (or casserole) 56 Tangerine 10 Salad, Greens 1C 6 Tangelo 17 Salad, Romaine 1C 6 Watermelon 7 Salsa, 2.6oz 2 Turnover, Apple, 3.95oz 46 Squash 2 Craisins, pkg 23 Tomatoes. Grape ½ C 0 Raisins, ind box 22 Tomato Soup 8oz 38 RIPS Fruit Slushie 28 Tomato Soup LS 8oz 21 Turnip greens 3 Vegetables, California Blend 3 Hummus, 3oz 11 Vegetable Bowl drink 14 Vegetables, Roasted (w/butternut squ) 14 Vegetables, Roasted (w/o butternut) 8 4 .
Recommended publications
  • Canada Product Ingredients BREADS
    Canada Product Ingredients (Revised June 2011) This list is compiled based on product information provided by Subway® approved food manufacturers. Every effort is made to keep this information current however it is possible that ingredient changes and substitutions may occur before this list is updated. This list does not include regional or special promotional items as ingredients vary. BREADS DELI STYLE ROLL Enriched wheat flour (flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, contains less than 2% of the following: soybean oil, salt, yeast, vital wheat gluten, sodium stearoyl-2-lactylate, dough conditioner (acetylated tartaric acid esters of mono- and diglycerides, ammonium sulfate, calcium sulfate, ascorbic acid, azodicarbonamide, potassium iodate, amylase [enzymes]), corn flour, dried honey preparation (honey powder, invert sugar, wheat starch, soy bran flour, silicon dioxide, [anti-caking]), artificial color, mono- and diglycerides, soy lecithin, natural and artificial flavor, mineral oil. FLATBREAD Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour, ascorbic acid), water, soybean oil, yeast; contains 2% or less of: nonfat dry milk, wheat gluten, salt, dough conditioners (guar gum, Arabic gum, sodium stearoyl lactylate, enzymes), sugar, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), calcium propionate. Contains milk and wheat. HEARTY ITALIAN
    [Show full text]
  • Prices Are in Thousands of Rupiah and Subject To
    PRICES ARE IN THOUSANDS OF RUPIAH AND SUBJECT TO APPLICABLE TAX + SERVICE CHARGES Discover the invigorating charm of the mountains on the top of the hill and feel the arch of marvelous natural scenery from the best spot ever in Batu City. Revel the quaint architectural atmosphere on our cozy eatery with the sound of melody. We deliver to you an experience to swap your journey becomes an unforgettable memory. One single spot for all of your pleasure that we call it a Batu's Living Room. WELCOME HOME BAO SLIDER CHICKEN SLIDER 42 A pao bun filled with marinated grilled chicken and mixed fresh veggies served with Anwar’s speciality dip sauce EGGPLANT SCHNITZEL 37 A classic breaded fried eggplant PULLED JACKFRUIT 40 Asian style sauteed jackfruit CRUNCHY CRAB MENTAI 51 Deep fried local soka crab served with mentai sauce and fresh salad KOREAN TACOS BEEF BULGOGI 53 Korean-style grilled or roasted slices of marinated beef with korean special sauce FRIED JOHN DORY 48 Fried dory fish along with mixture of sambal matah added with pineapple to bring sour taste KOREAN CHICKEN 55 Spiced korean chicken served with riraca slow PULLED JACKFRUIT 40 Asia Style Sauteed jackfruit served with hoisin sauce SAN CHOY BAO TEMPURA PRAWN 50 Fried black tiger prawn with spicy mayo dressing wrapped in lettuce cocoon BANG BANG CHICKEN 41 Crisps chicken with crunchy slices and sesame dressing topped with coriander EGGPLANT TERIYAKI 38 Sauteed eggplant with teriyaki sauce for vegetarian PRICES ARE IN THOUSANDS OF RUPIAH AND SUBJECT TO APPLICABLE TAX + SERVICE CHARGES
    [Show full text]
  • Great Food, All Day Long: Cook Splendidly, Eat Smart / Maya Angelou
    Copyright © 2010 by Maya Angelou Photographs copyright © 2010 by Sockeye Studios All rights reserved. Published in the United States by Random House, an imprint of The Random House Publishing Group, a division of Random House, Inc., New York. Random House and colophon are registered trademarks of Random House, Inc. Interior photographs: Brian Lanker Library of Congress Cataloging-in-Publication Data Angelou, Maya. Great food, all day long: cook splendidly, eat smart / Maya Angelou. p. cm. eBook ISBN: 978-0-679-60437-2 1. Cookery, American. I. Title. TX715.A5696 2010 641.5973—dc22 2010017519 www.atrandom.com v3.1 ALSO BY MAYA ANGELOU Autobiography I Know Why the Caged Bird Sings Gather Together in My Name Singin’ and Swingin’ and Gettin’ Merry Like Christmas The Heart of a Woman All God’s Children Need Traveling Shoes A Song Flung Up to Heaven Essays Wouldn’t Take Nothing for My Journey Now Even the Stars Look Lonesome Letter to My Daughter Poetry Just Give Me a Cool Drink of Water ’fore I Diiie Oh Pray My Wings Are Gonna Fit Me Well And Still I Rise Shaker, Why Don’t You Sing? I Shall Not Be Moved On the Pulse of Morning Phenomenal Woman The Complete Collected Poems of Maya Angelou A Brave and Startling Truth Amazing Peace Mother Celebrations Children’s Books My Painted House, My Friendly Chicken, and Me Kofi and His Magic Maya’s World series Angelina of Italy Izak of Lapland Mikale of Hawaii Renée Marie of France Picture Books Now Sheba Sings the Song Life Doesn’t Frighten Me Cookbook Hallelujah! The Welcome Table I dedicate the ambitious intent of this book to those who would love to eat and love to lose weight at the same time.
    [Show full text]
  • Reshaping the Traditional Pattern of Food Consumption in Romania Through the Integration of Sustainable Diet Principles
    sustainability Article Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study Lelia Voinea *, Dorin Vicent, iu Popescu, Mihaela Bucur, Teodor Mihai Negrea, Răzvan Dina * and Calcedonia Enache The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania; [email protected] (D.V.P.); [email protected] (M.B.); [email protected] (T.M.N.); [email protected] (C.E.) * Correspondence: [email protected] (L.V.); [email protected] (R.D.); Tel.: +40-748-210-425 (L.V.) Received: 10 June 2020; Accepted: 17 July 2020; Published: 20 July 2020 Abstract: The Romanian traditional pattern of food consumption as a whole is no longer a reference point in shaping a healthy and sustainable food behavior due to the growing discrepancies between the return to traditions and the constraints of sustainable development, so the aim of this study is to provide solutions for reshaping the food pattern by incorporating the principles of sustainable diet. The research conducted is based on qualitative data and the semi-structured interview was used as method of data collection from a sample of 21 Romanians traditional food consumers. The study led to a typology of respondents that combines two consumption orientations, “healthy” and “convenience”, with two attitudes towards traditional diet, “hedonism” and “conformism”. Although respondents do not completely reject the idea of flexitarianism, they showed the tendency for overconsumption of meat-based traditional foods and a weak concern for environmental sustainability.
    [Show full text]
  • Margery Daw Iithe Ktuheii
    M RGERY DAW I THE KTUHEI A I I, A N D d h W hat She L e a rn e T e re . BY M R S L B K . W O T W I U C S C . Y . M A Y 3 1 1 N o n A B R N N . Y U U , K N A P P "P E C K B O O K A N D J o a P R I N T E R S . , 1 88 1 . E t o A ct s in t he 1 880 ntered according of Congres , year , by R \V M . Y S LU C . I n t he ffi of t he at \V . O ce Librarian of Congress , ashington I N D E X O U P . V E G E TA B E S S L S . age. I ndian Griddle Cakes 0 0 0 0 0 0 18 R Beef Green Corn Cakes , usk E 19 Mnglish Beef , Carrots a la Francaise 19 P E . utton , Cooked Celery , I S 1 Vermicelli , , 9 31 Turnips Pie Crust, n T 19 P u fi 31 MGree Corn Baked omatoes Paste , , 19 P ie ock Turtle Baked Corn , Cream , 31 ‘ . 20 Black Bean , 32 Parsnips Grant s Lemon Pie , S iM Ch 20 Be n P , 32 a Lemon Pie , , P 8 21 9 20 M arl borou Tomato Green , h Pie 32 20 ea , u is 32 P Green Corn Cocoan t , cau l ifl ower 2 , . 0 M Onion , ince Pie , 33 fl 20 A Cabbage ala Cauli o w er , Fried pple Pie , o o o o o o o o Black 2 1 A ’ 33 Vegetable Oysters unt Naomi s Cream Pie , A , , 2 1 - t hi e lm nd a a a a a a a a a a a 33 W t o Scalloped Potatoes Pie Plan Pie , t 0 .
    [Show full text]
  • The Lantern Vol. 47, No. 1, December 1980 Diane Newell Ursinus College
    Ursinus College Digital Commons @ Ursinus College The Lantern Literary Magazines Ursinusiana Collection 12-1980 The Lantern Vol. 47, No. 1, December 1980 Diane Newell Ursinus College Jennie Reichert Ursinus College Xenia Constantine Politis Ursinus College Steve Martino Ursinus College Kathy Kuehner Ursinus College See next page for additional authors Follow this and additional works at: https://digitalcommons.ursinus.edu/lantern Part of the Fiction Commons, Illustration Commons, Nonfiction Commons, and the Poetry Commons Click here to let us know how access to this document benefits oy u. Recommended Citation Newell, Diane; Reichert, Jennie; Politis, Xenia Constantine; Martino, Steve; Kuehner, Kathy; Kile, Chris; Reinhart, Lori; Procaccino, Drew; Pasekoff, Dorene M.; Oscovitch, Rob; Hykel, Carol A.; Pfeiffer, Robert; Mathers, Barbara A.; Bassett, Jennifer; and Wilson, James H., "The Lantern Vol. 47, No. 1, December 1980" (1980). The Lantern Literary Magazines. 118. https://digitalcommons.ursinus.edu/lantern/118 This Book is brought to you for free and open access by the Ursinusiana Collection at Digital Commons @ Ursinus College. It has been accepted for inclusion in The Lantern Literary Magazines by an authorized administrator of Digital Commons @ Ursinus College. For more information, please contact [email protected]. Authors Diane Newell, Jennie Reichert, Xenia Constantine Politis, Steve Martino, Kathy Kuehner, Chris Kile, Lori Reinhart, Drew Procaccino, Dorene M. Pasekoff, Rob Oscovitch, Carol A. Hykel, Robert Pfeiffer, Barbara A. Mathers, Jennifer Bassett, and James H. Wilson This book is available at Digital Commons @ Ursinus College: https://digitalcommons.ursinus.edu/lantern/118 \ , ,( \ I I I ( Vol. XLVII, No.1 December 1980 A coUechon of Poetry, Prose, Photography and Artwork composed for the Fall Term, 1980, by the students of Ursmus College.
    [Show full text]
  • Soup Bagels Almonds
    Jan/Feb/Mar 2021 The English Language Food Magazine For Portugal Lovers Everywhere SOUP BAGELS ALMONDS DO YOU SPEAK +++ T HE CHARM AND HISTORY OF CHOCOLATE?? BEAUTIFUL BOYFRIEND SCARVES TABLE OF CONTENTS IN EVERY ISSUE FEATURES 10 Wine Vines Food For Thought Black Sheep Lisboa/ 7 RealPortugueseWine.com Lucy Pepper, Eat Portugal 13 Not From Around Here Av’s Pastries & Catering The Secret Ingredient Is Always Chocolate 21 15 Let’s Talk Chocolate Master PracticePortuguese.com Pedro Martins Araújo, Vinte Vinte Chocolate 17 My Town Dylan Herholdt, Portugal Soup’s On: the Simple Life Podcast/ The Definitive Guide To 28 Portugal Realty Portugal’s Soup Scene 19 Portuguese Makers Amass. Cook. Lenços dos Namorados/ Aliança Artesanal Product Spotlight 38 52 Perspective Portuguese Rice David Johnson Guest Artist The Legend of the 12 41 Eileen McDonough, Almond Blossom Lisbon Mosaic Studio AB Villa Rentals Fado: The Sonority 43 Of Lisbon getLISBON Reader Recipe 45 Vivian Owens >>> Turn to pages 48-50 for Contributors/Recipe List/What’s Playing in Your Kitchen<<< FROM MY COZINHA The local food and flavor magazine for I don’t know about you, but these last several months I’ve been doing a lot of English-speaking Portugal traveling…in my mind. I catch myself lovers everywhere! staring into space, daydreaming, reliving some of my excellent adventures and planning an extensive Relish Portugal is published four multi-country train excursion across times a year plus two special Europe. I see friends on Zoom and, in editions. reality, my outside exploits are no more exotic than a trip to the grocery store or All rights reserved.
    [Show full text]
  • Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
    Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
    [Show full text]
  • Menukaart-ENG-A3.Indd
    SIDE DISHES per portion DRINKS Nasi Putih (white rice) 3 Soft drinks Lontong (compressed rice in cubes) 3.5 Non Sparkling water / Sparkling water 2.95 Nasi Kuning (yellow rice with coconut) 3.5 Coca Cola Original / Light / Zero 2.95 Bami Goreng (fried noodles with egg) mild or spicy 3.5 Fanta 2.95 Nasi Goreng (fried rice with egg) mild or spicy 3.5 Fernandes Green / Red 2.95 Nasi Goreng Ikan Roa 4.5 Ice Tea Sparkling / Green 2.95 Bami Goreng Ikan Roa 4.5 Sprite 2.95 Tonic 2.95 Kerupuk (deep fried prawn crackers) 2 Bitter Lemon 2.95 Emping (deep fried melinjo nuts crackers) 3 Teh Botol (Indonesian ice tea) 2.95 Susuroos Siroop 3.25 Serundeng (homemade fried coconut fakes) 2 Mazaa Lychee / Mango Juice 3.75 Peanut sauce (homemade) 2.5 Warm drinks Tea (various tastes) 2.95 Teh Jawa (Javanese tea) 3.75 SNACKS Coffee 2.75 Coffee Decaf 2.95 Lumpia (chicken / vega) 3.10 Cappuccino 3.95 Spring roll flled with (chicken), bamboo shoots and tofu Coffee Latte 4.75 Espresso 3.25 Pisang Goreng 3.10 Double Espresso 4.25 Deep fried banan Kopi Tubruk (Indonesian black coffee) 4.5 Rissoles (chicken / vega) 3.10 Indonesian croquette flled with chicken ragout / INDONESIAN VIRGIN COCKTAIL vegetable ragout and carrot MENU Es Lemon Grass 4.5 Pastei (chicken / vega) 3.10 Homemade iced tea from fresh lemon, ginger and Fried pasty flled with (chicken), rice vermicelli lemongrass ENGLISH and vegetables Hot Lemon Grass 4.5 Indonesische kroket 3.10 Homemade hot tea from fresh lemon, ginger and Indonesian potato croquette flled with minced beef lemongrass and vegetables
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • Rames Schotel Rijsttafel
    A LA CARTE RAMES SCHOTEL CHICKEN DISHES PER PORTION Sayur Lodeh 3 A mix of cabbage, beans, carrots and corn in Gado-Gado 8 Rames BANDUNG from 11* Ayam Suwir 5 coconut sauce A mix of steamed bean sprouts, cabbage and green Nasi Putih* | Ayam Cashew | Daging Semur Jakarta | Mild spicy grated chicken in coconut sauce beans, fried tofu and tempe with hard-boiled egg. Sambal Goreng Buncis | Sambal Goreng Telor | Kerupuk Sambal Goreng Terong 5 Served with homemade peanut sauce dressing Ayam Cashew 5 Spicy eggplant with homemade sambal sauce Rames VEGA from 11* Sweet chicken with cashew nuts, bell pepper and onions Tahu Petis 10 Nasi Putih* | Kacang Panjang | Sayur Lodeh | Tempe Tahu Tauco 5 Compressed rice cake (lontong) with tofu, Tumis Tahu Tauge | Acar Ketimun | Emping Ayam Semur Betawi 5 Mild spicy tempe and tofu with tauco sauce bean sprouts and petis dressing Sweet chicken thigh with sweet soy sauce Rames CIREBON from 14* Tempe Cabe Ijo 5 Tahu Telor 10.5 Nasi Putih* | Daging Semur Jakarta | Ayam Suwir | Ayam Garing 5 Sweet, spicy fried tempe with green pepper Indonesian omelet filled with tofu and vegetables. Tumis Tahu Tauge | Kacang Panjang | Sambal Goreng Telor Mild spicy crispy chicken thigh Served with homemade peanut sauce dressing | Acar Ketimun | Kerupuk Tempe Kering 5 Ayam Paniki 5 Sweet, crispy tempe Ketoprak 10 Rames KOPI KOPI SPECIAAL from 16* Spicy chicken with lemongrass Vegetarian dish consisting of tofu, vegetables, Nasi Putih* | Ayam Semur Betawi | Daging Rendang | Sambal Goreng Tahu Pete 5 compressed rice cake, rice vermicelli. Served with Sambal Goreng Buncis | Sate Ayam (2 stokjes) | Mild spicy tofu with pete beans in coconut sauce homemade peanut sauce dressing Sambal Goreng Telor | Acar Ketimun | Kerupuk BEEF DISHES PER PORTION Sambal Goreng Telor 1.75 Mie Ayam Istimewa 12.5 Daging Rendang 5.5 Spicy fried egg Thin noodles with chicken (ayam garing / ayam suwir / SOUP Spicy beef in coconut milk ayam paniki / ayam kecap with mushrooms) and vegetables.
    [Show full text]
  • 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 .......................................................................................................................................
    [Show full text]