Foodieland August 2019 Map Menu4
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Table of Contents Art
1 ACADEMIC PROGRAMS ...........................................27 Degree Completion Programs ...................159 Table of Contents Art .......................................................................27 Library and Information Science ..............159 Arts and Letters ................................................32 McNair Scholars Program ..........................159 WELCOME TO SOUTHERN ..........................................2 Biology ...............................................................33 Military Science ...........................................160 ACADEMIC CALENDAR ..............................................3 Business .............................................................39 Overseas Study Programs ..........................161 SOU STATISTICS ......................................................3 Business-Chemistry .........................................46 Nursing Program ........................................163 Business-Mathematics .....................................47 Graduate Studies ...............................................164 READING THIS CATALOG ...........................................4 Business-Physics ...............................................47 STUDENT SERVICES ...............................................169 ENTERING THE UNIVERSITY ......................................5 Chemistry ..........................................................47 Student Affairs Office ....................................169 Admission Procedure ........................................5 -
(English-Kreyol Dictionary). Educa Vision Inc., 7130
DOCUMENT RESUME ED 401 713 FL 023 664 AUTHOR Vilsaint, Fequiere TITLE Diksyone Angle Kreyol (English-Kreyol Dictionary). PUB DATE 91 NOTE 294p. AVAILABLE FROM Educa Vision Inc., 7130 Cove Place, Temple Terrace, FL 33617. PUB TYPE Reference Materials Vocabularies /Classifications /Dictionaries (134) LANGUAGE English; Haitian Creole EDRS PRICE MFO1 /PC12 Plus Postage. DESCRIPTORS Alphabets; Comparative Analysis; English; *Haitian Creole; *Phoneme Grapheme Correspondence; *Pronunciation; Uncommonly Taught Languages; *Vocabulary IDENTIFIERS *Bilingual Dictionaries ABSTRACT The English-to-Haitian Creole (HC) dictionary defines about 10,000 English words in common usage, and was intended to help improve communication between HC native speakers and the English-speaking community. An introduction, in both English and HC, details the origins and sources for the dictionary. Two additional preliminary sections provide information on HC phonetics and the alphabet and notes on pronunciation. The dictionary entries are arranged alphabetically. (MSE) *********************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document. *********************************************************************** DIKSIONt 7f-ngigxrzyd Vilsaint tick VISION U.S. DEPARTMENT OF EDUCATION Office of Educational Research and Improvement EDU ATIONAL RESOURCES INFORMATION "PERMISSION TO REPRODUCE THIS CENTER (ERIC) MATERIAL HAS BEEN GRANTED BY This document has been reproduced as received from the person or organization originating it. \hkavt Minor changes have been made to improve reproduction quality. BEST COPY AVAILABLE Points of view or opinions stated in this document do not necessarily represent TO THE EDUCATIONAL RESOURCES official OERI position or policy. INFORMATION CENTER (ERIC)." 2 DIKSYCAlik 74)25fg _wczyd Vilsaint EDW. 'VDRON Diksyone Angle-Kreyal F. Vilsaint 1992 2 Copyright e 1991 by Fequiere Vilsaint All rights reserved. -
Bread and Pastry Recipes of the World Famous Chefs United States
CONTRIBUTORS ai f t St . is New Y k it 3 Emile B lly . Che Ho el Reg or C y Berd u f t st N ew Y rk it Jean S . o . Che Ho el A or o C y N f itz- t N ew Y k it Je an Millon . Che R Carl on or C y f kf t - Hot r kf t G man Henry Berger . Che Fran ur er F an ur . er y f t in G man Jules Kohler . Che Ho el Adlon Berl . er y ilhau f it-Zinkand afe S a isc G . M . Che Ta C an Fr nc o f t ti K sas it Adrian Delvaux . Che Ho el Bal more an C y 1 tt Geutsch t i M t a 5 O o . Chef Ho el W ndsor on re l D C am azzi . i i m Joseph . p . Chef Royal Po nc ana Pal Beach t t s t St . L i E . C . Peraul . Chef Plan er Ho el ou s i di t iu t hi Z John Ch appano , Chef Au or m Ho el C cago ’ . t i Geo . R . Meyer . Chef Rec or s Cafe Ch cago mbre ts . t t Gerard E g . Chef Cha eau Fron enac Q uebec f fi i t i Louis P a , Chef New W llard Ho el Wash ngton hannsen t i i Henry Jo . Chef Ho el Royal Palm M am rt zl er t St . is S i V ictor Hi . -
Don't Forget to Check out Our Mini Store and Ice Cream Shop Next Door
Most items are cooked to order. Thank you for your patience! LET US HOST YOUR NEXT PARTY HERE AT THE RESTAURANT. KAMAYAN-LUAU STARTING AT $20.00 PER PERSON. *WE CAN HOST 10-50 GUESTS #FUNDRAISINGS #BIRTHDAYS #BARKADA #GETTOGETHER INQUIRE ABOUT OUR CATERINGS #OFFICEPARTIES #CORPORATECATERINGS #ANYEVENTS EMAIL ME AT [email protected] or text at (408) 807-5927 E INQUIRE ABOUT OUR CATERING EVENTS DON’T FORGET TO CHECK OUT OUR MINI STORE AND ICE CREAM SHOP NEXT DOOR ALL OR OUR “TABLE SAUCES” ARE AVAIL FOR SALE AT OUR “SARISARI” STORE. PARTY PACK FROZEN LUMPIAS $29.50 / 4LBS. / 120 PCS. 1POUND PACK FROZEN LUMPIAS $7.95 CHIC OR PORK 1LB. PACK FROZEN TAPA MEAT $8.75 1LB. TAPSILOG MADE LONGANIZA $6.75 ALL AVAILABLE FOR SALE AT OUR “SARISARI’ STORE (GF) = Gluten Free (V) = Available as a Vegetarian Dish ALC = Avalable in ALA Carte portion MSG FREE Prices are all subject to change without notice. ONLY VISA and MasterCards are accepted. For TO-GO menus, please send email request to [email protected], Most items are cooked to order. Thank you for your patience! Now hosting Private Parties, see our Pre-Fixe KAMAYAN/Philippine Luau Menu *OUR MENU ROTATES EVERY 6-8 WEEKS TO KEEP IT INTERESTING Did you know that REDHORSE on tap are not even available in most of the Philippines? AVAILABLE HERE AT TAPSILOG BISTRO!! CRAFT BEERS DESCRIPTION CITY ABV 16oz PITCHER 1/2YARD H-HOUR SAN MIGUEL PALE PHILIPPINE 5.50% $7.00 $20 $5 BEER DRAFT PILSEN ISLANDS $14 RED HORSE DEEPLY PHILIPPINE $7.00 $5 ON TAP HUED ISLANDS 8.0% $20 $14 LAGER / MALT BALLAST -
Centerplate Sacramento Menu Design 2021 05
Making It Better To Be There Since 1929. MENUS CONTENTS ABOUT CENTERPLATE SACRAMENTO 1 POLICIES 2 LOCAL VENDORS 4 BREAK SERVICE 5 DIY SNACKS & BEVERAGES 6 BREAKFAST 7 LUNCH 9 DINNER 15 HORS D’OEUVERS 18 BAR SERVICE 26 WINE LIST 27 SPIRITS 32 Making It Better To Be There Since 1929. Exclusive Provider of Food & Beverage within the SAFE Credit Union Convention and Performing Arts District Centerplate retains the exclusive right to provide, control and maintain all food and beverage services within these facilities. We oer custom designed catering and retail food & beverage services for all types of events. Concessions, the sale, or provision of alcoholic or non-alcoholic beverages, and the provision of snacks, treats or candies are included under our exclusive rights. All food and beverage samples brought into these premises must have the approval of Centerplate in writing prior to the event and adhere to the published Sampling Guidelines. Our meticulous quality assurance programs ensure we have the right systems and people in place to deliver the outstanding results our guests seek. We are very supportive of oering healthy choices at events by providing a wealth of fresh, customizable, and varied options that include low calorie, low-salt, low-fat, low-sugar, vegan, and gluten-free oerings, among others. Fresh fruit and vegetables, meatless entrees marketed to the mainstream, and light options are all very popular among our attendees. Our culinary sta is available to assist event planners throughout their planning process and design menus that are appealing, aordable and in keeping with their wishes. We solicit event organizers to determine the best selections and special options for their guests. -
Retail Commercial Baking
Retail Commercial Baking Code: 5918 / Version: 01 Copyright © 2013. All Rights Reserved. Retail Commercial Baking General Assessment Information Blueprint Contents General Assessment Information Sample Written Items Written Assessment Information Performance Assessment Information Specic Competencies Covered in the Test Sample Performance Job Test Type: The Retail Commercial Baking assessment is included in NOCTI’s Teacher assessment battery. Teacher assessments measure an individual’s technical knowledge and skills in a proctored prociency examination format. These assessments are used in a large number of states as part of the teacher licensing and/or certication process, assessing competency in all aspects of a particular industry. NOCTI Teacher tests typically oer both a written and performance component that must be administered at a NOCTI-approved Area Test Center. Teacher assessments can be delivered in an online or paper/pencil format. Revision Team: The assessment content is based on input from subject matter experts representing the following states: Idaho, Michigan, New Jersey, and Pennsylvania. CIP Code 12.0501- Baking and Pastry Career Cluster 9 - 51-3011.00 - Bakers Arts/Baker/Pastry Chef Hospitality and Tourism NOCTI Teacher Assessment Page 2 of 9 Retail Commercial Baking Wrien Assessment NOCTI written assessments consist of questions to measure an individual’s factual theoretical knowledge. Administration Time: 3 hours Number of Questions: 191 Number of Sessions: This assessment may be administered in one, two, or three -
My European Recipe Book
My European Recipe Book Recipes collected by students and teachers during the COMENIUS-Project “Common Roots – Common Future” in the years 2010 - 2012 In the years 2010 – 2012 the following schools worked together in the COMENIUS-Project “COMMON ROOTS – COMMON FUTURE” - Heilig-Harthandelsinstituut Waregem, Belgium - SOU Ekzarh Antim I Kazanlak, Bulgaria - Urspringschule Schelklingen, Germany - Xantus Janos Kettannyelvu Idegenforgalmi Kozepiskola es Szakkepzo Iskola Budapest, Hungary - Fjölbrautaskolinn I Breidholti Reykjavik, Iceland - Sykkylven vidaregaaende skule Sykkylven, Norway - Wallace Hall Academy Thornhill, Scotland <a href="http://de.fotolia.com/id/24737519" title="" alt="">WoGi</a> - Fotolia.com © WoGi - Fotolia.com ~ 1 ~ During the project meetings in the participating countries the students and teachers were cooking typical meals from their country or region, they exchanged the recipes and we decided to put all these family recipes together to a recipe book. As the recipes are based on different measurements and temperature scales we have added conversion tables for your (and our) help. At the end of the recipe book you will find a vocabulary list with the most common ingredients for the recipes in the languages used in the countries involved in the project. For the order of recipes we decided to begin with starters and soups being followed by various main courses and desserts. Finally we have added a chapter about typical cookies and cakes. We learned during the project work, that making cookies yourself is not common in many of the countries involved in this project, but nevertheless many nice cookies recipes exist – we wanted to give them some space here and we hope that you will try out some of them! We have added a DVD which shows the making of some of the dishes during the meetings and also contains the recipes. -
Haitian Creole – English Dictionary
+ + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo + + + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo dp Dunwoody Press Kensington, Maryland, U.S.A. + + + + Haitian Creole – English Dictionary Copyright ©1993 by Jean Targète and Raphael G. Urciolo All rights reserved. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without the prior written permission of the Authors. All inquiries should be directed to: Dunwoody Press, P.O. Box 400, Kensington, MD, 20895 U.S.A. ISBN: 0-931745-75-6 Library of Congress Catalog Number: 93-71725 Compiled, edited, printed and bound in the United States of America Second Printing + + Introduction A variety of glossaries of Haitian Creole have been published either as appendices to descriptions of Haitian Creole or as booklets. As far as full- fledged Haitian Creole-English dictionaries are concerned, only one has been published and it is now more than ten years old. It is the compilers’ hope that this new dictionary will go a long way toward filling the vacuum existing in modern Creole lexicography. Innovations The following new features have been incorporated in this Haitian Creole- English dictionary. 1. The definite article that usually accompanies a noun is indicated. We urge the user to take note of the definite article singular ( a, la, an or lan ) which is shown for each noun. Lan has one variant: nan. -
Appetizers – Pulutan
APPETIZERS – PULUTAN • LUMPIA SHANGHAI – Your choice of PORK OR CHICKEN, . Served with Spicy Sweet & Sour sauce or Cane Vinegar Garlic dipping sauce. 9.95 • SEAFOOD GINATAANG KUHOL - (REAL ESCARGOT / CULTURED SNAILS) Sauteed in garlic, onions, ginger and coconut milk. Served on a wonderful coconut base broth with chili leaves and fresh baby spinach. 13. 5 SEASONAL (Gluten Free) • SEAFOOD CALAMARES – BREADED SQUID SERVED WIT H COCKTAIL OR TARTAR SAUCE 13.50 SEASONAL • ONE MEDIUM CRISPY PATA/ PORK HOCK - deep fried pork hock / PIGS FEET Crispilicious skin outside and tender and juicy on the inside. - 18.75 ( GF) • PORK TOKWA AT LECHON –Fried tofu & Lechon kawali (Crispy pork belly) topped with soy sauce and Cane Vinegar. 13.95 (Gluten Free) • PORK TOKWA AT TENGA – Fried tofu & steamed pigs ears ) topped with soy sauce and Cane Vinegar. 14.95 (Gluten Free) • PORK SIZZLING PORK SISIG – A traditional Filipino method of preparing sizzling pork. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy (We only use quality lean pork meat) (Excellent as a main entrée also) • SIZZLING CHICKEN SISIG – Sisig has been one of the best creations in Filipino cuisine. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy • PORK SIZZLING SISIG PIG EARS – Cooked SISIG style. -
Holiday Foods Brochu
From classic to unique, HOLIDAY FOODS® products have the handcrafted canapés and hors d’oeuvres your customers will love. The HOLIDAY FOODS™ Story For over 25 years, we have offered handcrafted, top of the line quality hors d’oeuvres, gourmet cold canapés, and center of the plate specialties for the foodservice industry. We began selling fresh hors d’oeuvres to local South Florida hotels. As the demand for our products increased, we began offering a selection of frozen hors d’oeuvres that allowed us to increase our range of distribution and provide timely solutions for our customers. Today, the HOLIDAY FOODS® brand is part of Schwan’s Global Supply Chain, Inc., a subsidiary of The Schwan Food Company. This gives us the power of national distribution and a sales force to serve customers and distributors in major cities across the U.S. Throughout the years, we have continued to refine the methods used to handcraft our products. We view ourselves as a true extension of the chef’s kitchen. Through extensive research and customer feedback, we have developed products designed to meet our customers’ varied needs. Our recipes and fresh ingredients assure our products have made-on-premises quality. Our IQF process provides superior quality and fresh taste. Our packaging is designed for maximum customer convenience with cases packed as a 100 count; this matches the typical menu that is most often established in multiples of 100. We strongly believe that only the best comes out of our customers’ kitchens and we guarantee a product as “wholesome” as one “made-on-premises”. -
Detail Simple List Menu Analysis
Messiah College Dining Service Detail Simple List Menu Analysis Unit : Lottie Nelson Menu Total Calories Service Date : Monday, February 06, 2017 % Calories from Protein % Calories from Carbohydrates Meal Period : Breakfast % Calories from Fat Customer Count : 331 ( %Saturated Fat ) Report for Nutritional Goal: DAILY VALUES FOR ADULTS W/2000 CAL Service Item Serving KCAL CHO PRO FAT CHOL TDFB CA FE NA VTAIU VITC B12 FOL SFA K SUGAR Size Portion Count KCAL Gram Gram Gram MG Gram MG MG MG IU MG MCG MCG Gram MG Gram 2,000 300.00 50.00 65.00 300 25.0 1,000 18.00 2,400 5,000 60.0 6.00 400 20.000 3,500 38.0 EGGS Scrambled 4 oz serving 148 1.72 11.26 10.59 378 0 64 1.6 128 513 0 1.28 41 3.78 135 0 200 % of Goal : 7 * 23 16 126 * 6 9 5 10 * 21 10 19 4 * EGGS Scrambled 4 oz serving 191 0.99 15.82 13.78 445 0 134 1.93 212 609 0 1.4 50 5.703 148 0 100 % of Goal : 10 * 32 21 148 * 13 11 9 12 * 23 12 29 4 * PANCAKES Choco 2 pancakes 371 61.16 6.15 13.04 5 3 153 2.48 712 7 0 0 1 6.511 124 250 % of Goal : 19 20 12 20 2 12 15 14 30 * * * * 33 4 POTATO Hash Bro 4 oz serving 135 19.3 2.14 6.44 0 2.3 13 0.82 45 2 20.6 0 17 0.936 329 250 % of Goal : 7 6 4 10 * 9 * 5 2 * 34 * 4 5 9 SAUSAGE Patty 1 1 patty 109 0.61 3.64 10.31 18 0 0 0.18 170 0 0 0 0 0 0 250 % of Goal : 5 * 7 16 6 * * * 7 * * * * * * BARk Hot Cereal 3 oz of topp 354 54.12 5.73 13.47 0 6 72 1.75 143 61 0.1 0 7 4.26 197 4.1 100 % of Goal : 18 18 11 21 * 24 7 10 6 * * * 2 21 6 11 OATMEAL 4 oz serving 131 18.37 6.68 3.51 4 1.8 132 0.77 252 264 0.8 0.4 6 1.388 57 0 100 % of Goal : 7 6 13 5 * 7 13 -
N a T O N a L E C P
N A T 1 O N A L 1 T 13 R E C 1 P E S NATIONALITY RECIPES Compiled By ELEANOR F. WELLS DIRECTOR of the SCHOOL OF HOMEMAKING Y. W. C. A. PROVIDENCE, RHODE ISLAND 1935 FOREWORD The idea of a collection of nationality recipes is not new. In publishing this little booklet we are not aiming to follow in the footsteps of those who have gone before, but to express in compact form those dishes of other lands which have appealed to us, and which may easily be prepared in an Ameri can home. A few distinctly local recipes of Ameri can origin will also be found. Recipes already familiar to all have been elimi nated and where a duplication has appeared in simi lar recipes of neighboring lands, the dish is de scribed once, from the earlier source. Much that is familiar to Armenia, is also to other near Eastern Countries. Much that is known in Russia is custom ary in Poland and Lithuania. The tastes of the Viennese and Berlin Cafes are similar. The dishes presented have been tried in our Nationality Foods Classes, and it is because of the interest there displayed that we have ventured to speed this booklet on its way. Without the cooperation of the Providence In ternational Institute the book would have been un worthy of its name. To Miss Gertrude Saunders, the Director of the Institute, great thanks are due, for her unfailing interest, also to the members of her Staff who have assisted so liberally from their own resources.