SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils
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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 -
Base Creams and Custards in Pastry
Base Creams and custards in Pastry In this module are included the derivatives of base creams. CREME PATISSIERE My recipe: Concoction: café, chocolate (utilizar pasta de 1lt of milk cacau), praliné, Prepare all the ingredients 8 egg yokes pasta de pistáchio In a caçarol place milk on the 200g of sugar stove 90g of cream powder “poudre á créme” or120g of maizena On a seperate recipient place 1 vanila bean eggs and sugar, mixing well and adding the creme powder in order to obtain a homogenos solution. Note: Add the milk and bring to a boil Note: adding 1/3 of the same to the This cream can be aromatized with previous solution, mixing varous aromas thuroughly such as coffee, Place everything in the cacarol chocolate (using cocoa paste), with the remaining milk and praliné, pistachio constantely mixing give it heat paste, aromatic until it thinkens herbs, alcohol or locoreste creme pode ser Cover with wrap and store in cold aromatizado com os mais variados sabores, como o Créme patissiere is a fragile cream regarding bacteria. It is a favorable environment for the developing of bacteria and can promote intoxication specially in summer time so in order to avoid this the following should be observed: Utilize pasteurized milk or boiled milk. Utilize pasteurized eggs. Utilize clean equipment. Utilize the cream on the same day. Importante notes to remember To remeber Créme diplomate: créme patissiere with whisked cream • Créme ligier or créme chiboust: créme patissiere with italian merengue Creams derived from Créme patissiere Créme Anglaise Concoction: 1 Lt. milk 8 yokes In a casserole boil the milk and cream 250g sugar with the vanilla 1 vanilla bean In a separate recipient mix thoroughly My recipe the yokes with sugar 500ml milk Off the stove pour 1/3 of the milk in the yokes with sugar and mix well 500ml fresh cream35% 200g sugar Add everything to the casserole and 8 egg yokes simmer at 85ºc stirring in a figure 8 2 vanilla beans motion. -
Poche Parole the Italian Cultural Society of Washington D.C
January, 2014 Vol. XXXI, No. 5 Poche Parole The Italian Cultural Society of Washington D.C. Preserving and Promoting Italian Culture for All www.italianculturalsociety.org ICS EVENTS Social meetings start at 3:00 PM on the third Sunday of the month, September thru May, at the Friendship Heights Village Center, 4433 South Park Ave., Chevy Chase, MD (See map on back cover) Sunday, January 19: Pianist Sophia Pileggi and mezzo soprano Madeleine Curtis in concert Saturday, February 22: Carnevale !! Sunday, March 16: ICS Member, numismatist Frank Palumbo, will speak on coins oF ancient Italy Movie of the Month at 1:00 PM on January 19: Le Mani sulla Citta’, Kids’ Movie at 3:00 PM Pinocchio Italian Lesson and Conversation on January 19 at 2:00 PM PRESIDENT’S MESSAGE The festivities of this year’s Festa di Natale were overshadowed by the death, just a few days later, of Maria Wilmeth, founder and former director of the ICS Italian Language Program, who was an inspiration to teachers and others well beyond our community See page 2. This year’s Festa was attended by over 150 adults and at least 50 children. We put special emphasis on the children this year, with two separate children’s activities, theater and crafts, and a choir recital in Italian by the children from the ICS Italian Language Program, and of course Babbo Natale (Riccardo Cannavo’), La Befana (Sabrina Munao), and the Elves (Lucio and Edvige D’Andrea) handing out presents to the kids. See pictures on page 10. Of course our star attraction was Lyric-Coloratura Soprano Angela Knight, back by popular demand, singing operatic arias and Christmas carols and two versions of Ave Maria. -
The Parish Messenger February 2017
The Parish Messenger February 2017 The Newsletter of the People of St. Andrew’s Episcopal Church State College, Pennsylvania With God’s help, we the people of St. Andrew’s seek to know and accept God’s love in Jesus Christ for all people and to witness to God’s love in word and action. LAISSEZ LES BONS TEMPS ROULER aka THE SHROVE TUESDAY PANCAKE SUPPER So, in New Orleans, it used to get really hot. Really, really hot. Just like today, but imagine it with no refrigerators. Now, imagine it is the day before Ash Wednesday and for the next 40 days at the stroke of midnight you are going to not only be on your best behavior, but you’re going to give up beignets, eclairs, macaroons, St. Honore cakes and well, basically, you’re not going to eat anything good. So, you’ve got hot, no refrigerator and nothing good to eat. Now what are you going to do? You’re going to party like it’s going out of style, and you’re going to use all the flour, sugar, eggs and butter you have because after 40 days (remember the no refrigeration thing), it ain’t going to be good. And what do you get when you combine those ingredients? Pancakes and king cakes! Therefore, St. Andrew’s will be doing its part to let the good times roll and host a Shrove Tuesday, or Fat Tuesday as they say in The Big Easy, pancake supper. It will be held on Tuesday, February 28 from 5 PM- 7PM in Canterbury Hall. -
Product List Creating a Wow Express Yourself – Impress Another
PRODUCT LIST CREATING A WOW EXPRESS YOURSELF – IMPRESS ANOTHER WWW.PANESCO.COM MAXI CROISSANT W/ BUTTER CROISSANT W/ BUTTER 34116 | 5000654 27748 | 5000655 30’ 30’ 75g 65g 60 80 17-19’ 17-19’ 170°C 170°C Ready to Bake Ready to Bake Large, straight and rich butter Classic French croissant with croissant with open texture and butter, open layers of the rich flavor, pre-egg washed. laminated yeast dough for a nice volume, pre-egg washed. PAIN AU CHOCOLATE W/ BUTTER 27749 | 5000181 30’ 75g 80 17-19’ 170°C Ready to Bake Chocolate roll from laminated yeast dough made with butter and two bars of dark chocolate. WWW.PANESCO.COM MINI PAIN AU CHOCOLATE W/ BUTTER 27744 | 5000649 30’ 25g 160 13-15’ 170°C Ready to Bake Bite sized butter pastry with two bars of dark chocolate, pre egg- washed. Easy to bring a fresh and attractive assortment. MINI CROISSANT W/ BUTTER MINI PAIN AUX RAISINS W/ BUTTER 27746 | 5000648 27745 | 5000650 30’ 30’ 25g 30g 160 150 13-15’ 13-15’ 170°C 170°C Ready to Bake Ready to Bake A butter rich mini croissant, pre- Bite sized classic French swirl egg washed. Ideal breakfast with butter and creamy custard item for the buffet or for coffee and raisins, pre egg washed. break table in hotel and catering business. WWW.PANESCO.COM MINI TORSADE CHOCOLATE MINI DANISH MIX 30495 | 5001620 27761 | 5000929 30’ 30’ 28g 40g 100 110 13-15’ 13-15’ 170°C 180°C Ready to Bake Ready to Bake Assortment of 5 pre-proved mini Danish pastries: 20 maple pecan Twisted, laminated yeast dough with plaits, 20 bramley apple lattices, 30 custard and plenty of dark chocolate mini cinnamon swirls, 20 mini custard pearls. -
Granny White
Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye -
M Oldes I M Portados
MOLDES IMPORTADOS Moldes individuales para pan de caja Material: Acero aluminizado y glaseado Código Descripción Clave CM Medida individual 40103 40101 Molde p/pan caja 40415 14.3 x 7.9 x 5.5 alto 40102 Molde p/pan caja 41065 20.3 x 10.0 x 6.3 alto 40103 Molde p/pan caja c/tapa 44615/60 33.0 x 10.2 x 10.2 alto 40101 40120 Juegos de moldes para pan de caja Material: Acero aluminizado y glaseado Código Descripción Clave CM Medida individual Medida total 40120 Jgo 4 p/pan caja 49145 25.4 x 12.7 x 7.6 alto 27.2 x 60.6 40121 Jgo 4 p/pan caja c/tapa 44685/95 33.0 x 10.0 x 10.0 alto 35.0 x 54.3 40130 Jgo 5 p/pan caja 44255 21.6 x 11.4 x 7.0 alto 23.4 x 66.0 40130 Placas para mantecada / muffin Material: Acero aluminizado y glaseado Código Descripción Clave CM Cavidades Medida individual Medida total 40200 Placa minimantecada 45195 5 x 6 4.8 diám. x 2.2 alto 32.7 x 45.4 40201 Placa minimantecada 45245 4 x 6 5.2 diám. x 2.9 alto 32.7 x 45.4 40202 Placa mantecada 45125 3 x 4 7.0 diám. x 3.5 alto 28.3 x 40.0 40203 Placa mantecada 45525 4 x 6 7.0 diám. x 3.5 alto 35.7 x 52.5 40204 Placa mantecada* 45605 4 x 6 7.0 diám. -
RH Event Menu 8.5X11 Template 2016
RENAISSANCE® NEW ORLEANS PERE MARQUETTE HOTEL BANQUET MENU RENAISSANCE NEW ORLEANS PERE MARQUETTE HOTEL 817 Common Street | New Orleans, LA 70112 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. CONTINENTAL BREAKFAST ALGIERS | $28 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Bagels with Cream Cheese (House made flavors available) GENTILLY | $31 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Assortment of Bagels with Cream Cheese House Made Granola & Greek Yogurt Parfaits, Individual Serving Steel Cut Oatmeal with Brown Sugar & Craisins A 25% taxable service charge and 10.25% sales tax will be charged on all food & beverage. Prices are subject to change. 2 RENAISSANCE PERE MARQUETTE 817 Common Street | New Orleans, LA 70112 | 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. BREAKFAST BUFFETS TREMÉ | $40 Seasonal Sliced Fruit Display Homemade Biscuits with Assorted Jams & Jellies Individual Oikos Plain & Fruit Yogurt Cage Free Scrambled Eggs CHOOSE ONE: Pork Sausage Links, Applewood Smoked Bacon, Turkey Bacon or Turkey Sausage CHOOSE ONE: Creamy Southern Grits or Steel Cut Oatmeal CHOOSE ONE: Homestyle Potatoes -
Frenchpod101.Com Learn French with FREE Podcasts
1 FrenchPod101.com Learn French with FREE Podcasts Ultimate Getting Started with French Box Set Lessons 1 to 55 1-55 21 FrenchPod101.com Learn French with FREE Podcasts Introduction to French Lessons 1 - 25 1-25 32 FrenchPod101.com Learn French with FREE Podcasts Introduction This is Innovative Language Learning. Go to InnovativeLanguage.com/audiobooks to get the lesson notes for this course, and sign up for your FREE lifetime account. This Audiobook will take you through the basics of French with Basic Bootcamp, All About, and Pronunciation lessons. The five Basic Bootcamp lessons each center on a practical, real-life conversation. At the beginning of the lesson, we'll introduce the background of the conversation. Then, you'll hear the conversation two times: one time at natural native speed, and one time with English translation. After the conversation, you'll learn carefully selected vocabulary and key grammar concepts. Next, you'll hear the conversation one time at natural native speed. Finally, practice what you have learned with the review track. In the review track, a native speaker will say a word or phrase from the dialogue, wait three seconds, and then give you the English translation. Say the word aloud during the pause. Halfway through the review track, the order will be reversed. The English translation will be provided first, followed by a three-second pause, and then the word or phrase from the dialogue. Repeat the words and phrases you hear in the review track aloud to practice pronunciation and reinforce what you have learned. In the fifteen All About lessons, you’ll learn all about French and France. -
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 -
Brunch Pastry & Croissant
BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese -
Download Recipe Book
together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1.