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Great Celebrations
GREAT CELEBRATIONS CLICK ON THE LINKS BELOW TO DISCOVER WHY BELMOND HOTEL CARUSO IS THE IDEAL PLACE FOR YOUR EVENT. BROCHURE FACTSHEET VIDEO view download BOOKwatch BOOK BELMOND.COM/HOTELCARUSO JOURNEYS AMALFI MAGIC WHETHER YOU ARE HOSTING A ROMANTIC DINNER OR AN OPULENT GALA, OUR SETTING OVERLOOKING THE AMALFI COAST, SURROUNDED BY LUSH GARDENS, IS SECOND TO NONE. LET US TAKE CARE OF EVERY DETAIL FOR YOU, FROM PERSONALISED MENUS TO EXPLOSIVE ENTERTAINMENT. SPACE TO ENTERTAIN TREAT YOUR GUESTS TO A TAILOR-MADE MENU OF LOCAL SPECIALITIES IN BREATHTAKING SURROUNDINGS. OUR RANGE OF PRIVATE VENUES CAN SEAT UP TO 170 PEOPLE. WHY NOT HOST A DINNER IN THE LUSH GARDENS OR IN ONE OF OUR DEDICATED ROOMS, FOLLOWED BY AN AFTER-DINNER PARTY BY THE STUNNING INFINITY POOL? COCKTAIL BANQUET AREA RECEPTION WAGNER 80 80 109 m² ROOM* COLONNE 80 80 114 m² ROOM* ARCADE BAR 50 40 72 m² BELVEDERE - 60 180 m² RESTAURANT** BELVEDERE 140 80 168 m² TERRACE** WAGNER 160 170 350 m² GARDENS POOLSIDE BAR 70 45 - & RESTAURANT (after 8.30pm) * The two rooms can be combined hosting up to 170 people **Hotel exclusive use only FLOOR PLAN COLONNE AND WAGNER ROOMS COLONNE ROOM WAGNER ROOM WAGNER GARDENS AWE-INSPIRING ACTIVITIES PLAN SOME EXCLUSIVE EXCURSIONS TO ENLIVEN YOUR EVENT. TAKE YOUR GUESTS ON A SCENIC CRUISE ALONG THE COAST. ORGANISE A FUN GROUP PIZZA-MAKING CLASS. DISCOVER THE WONDERS OF AMALFI BY NIGHT, OR TAKE A TOUR OF HIDDEN LEMON GROVES. OUR STAFF WILL BE HAPPY TO ARRANGE UNIQUE EXPERIENCES TO MAKE YOUR CELEBRATION UNFORGETTABLE. GROUP ACTIVITIES view factsheet watch video SPECIAL MENUS OUR CHEFS ARE ALWAYS HAPPY TO FLEX THEIR CREATIVE MUSCLES AND CREATE CUSTOMISED MENUS FOR YOUR EVENT. -
The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’S Beef Association M
® Funded by the Beef Checkoff The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’s Beef Association M. Susan Brewer, Ph.D., Department of Food Science and Human Nutrition, University of Illinois, December, 2006 The beef industry is continually working to satisfy consumer expectations for dependable, high quality beef products at a reasonable cost to producer, packer, processor and retailer. Flavor and tenderness are the sensory traits that affect consumer acceptance of beef the most; therefore, it is vital that both traditional and new beef systems assure consistently tender products with acceptable flavor. — Kerth et al., 1995 between some of the more common volatiles in beef and “Flavor” results from the combination their respective flavors is shown in Table 1. Beef flavor, which of basic tastes (sweet, sour, bitter, salt and umami) derived develops when heat is applied, depends on the amounts from water-soluble compounds and odor derived from a and proportions of precursor compounds present. Meat is myriad of substances present in the food product from the composed of water, proteins, lipids, carbohydrates, minerals onset or derived via various reactions. The flavors and aromas and vitamins. Of these, proteins, lipids and carbohydrates associated with beef are generally those that develop during play primary roles in flavor development because they include heating. When water-soluble substances derived from precursor numerous compounds which are capable of developing into compounds dissolve in the saliva, they bind to the taste buds important flavor precursors when heated (Spanier and Miller, and stimulate a response that is perceived in the brain. -
Course Descriptions Course Descriptions - 155
Course Descriptions SANTA MONICA COLLEGE CATALOG 2020–2021 155 How to Read the Course Descriptions Course Number and Name Classes that must be completed prior to taking this course. FILM 33, Making the Short Film 3 units Units of Credit Transfer: UC, CSU • Prerequisite: Film Studies 32. Classes that must • Corequisite: Film Studies 33L. be taken in the In this course, students go through the process of making same semester as a short narrative film together, emulating a professional this course. working environment. Supervised by their instructor, stu- dents develop, pre-produce, rehearse, shoot, and edit scenes from an original screenplay that is filmed in its C-ID is a course entirety in the lab component course (Film 33L) at the end numbering system of the semester. used statewide for lower-division, trans- ferable courses that Course are part of the AA-T or Transferability GEOG 1, Physical Geography 3 units AS-T degree. Transfer: UC*, CSU C-ID: GEOG 110. IGETC stands for IGETC AREA 5 (Physical Sciences, non-lab) Course Descriptions Recommended class Intersegmental • Prerequisite: None. to be completed General Education • Skills Advisory: Eligibility for English 1. Transfer Curriculum. before taking this *Maximum credit allowed for Geography 1 and 5 is one course. This is the most course (4 units). common method of This course surveys the distribution and relationships of satisfying a particular environmental elements in our atmosphere, lithosphere, UC and CSU general hydrosphere and biosphere, including weather, climate, Brief Course education transfer water resources, landforms, soils, natural vegetation, and requirement category. Description wildlife. Focus is on the systems and cycles of our natural world, including the effects of the sun and moon on envi- ronmental processes, and the roles played by humans. -
Croissant Curvo
La costanza nella qualità Ingredienti naturali, antica cultura dolciaria e processi all’avanguardia si uniscono in modo equilibrato per dare vita a prodotti di grande qualità, dal gusto inimitabile e certificati tramite i disciplinari più severi. NEI NOSTRI IMPASTI ZUCCHERO 4-0784-16-100-004-0784-16-100-00 100% ITALIANO Da Febbraio solo Olio di Palma RSPO SG (SEGREGATED) Gli ingredienti della nostra ricetta... Efficacia delle procedure aziendali e del Materie prime accuratamente selezionate, flusso di informazione. testate nei nostri laboratori e certificate 1 2 da enti qualificati. Processo produttivo monitorato con Ricerca e innovazione continua: ogni anno continuità e sottoposto a costante i nostri laboratori R&S propongono nuovi 3 ottimizzazione. 4 prodotti e ricette. RINNOVIAMO LA TRADIZIONE Ogni giorno nei nostri stabilimenti si compie una magia: il perfetto equilibrio tra innovazione e tradizione, ricerca e semplicità, tecnologia e artigianalità. In un luogo che vanta una delle culture culinarie più antiche e ricche del mondo, nasceva la nostra passione per la bontà. La tradizione pasticciera del nostro territorio e l’amore per le specialità regionali da sempre motivano le nostre scelte, ispirandoci nel lavoro di ogni giorno e nella realizzazione di prodotti autentici e inimitabili. 32.000 mq 12.000 mq 530 milioni 140 DI STABILIMENTO CON DI SUPERFICE DI PEZZI ANNUI ADDETTI 3 LINEE PRODUTTIVE COPERTA 1 DIFENDIAMO IL FUTURO Fare impresa in modo ecosostenibile oggi, significa guardare con responsabilità al domani. Ci impegniamo per la salvaguardia dell’ambiente nei gesti di ogni giorno e realizziamo ogni anno importanti investimenti e progetti per ridurre al minimo l’impatto ambientale. -
Boneless Beef Clod Ferraro's Boneless $1099
AT BOTH OF OUR LOCATIONS!!! 664 Grand Avenue, New Haven Mon. - Fri. 8:30-6:00 | Sat. 8:00-6:00 Closed Sunday Family Owned & 181 Boston Post Road, Madison Operated for over 60 years Tues - Fri. 10:00-6:00 | Sat. 9:00-5:00 | Closed Sunday & Monday SALE IN EFFECT: We Accept Visa, THURSDAY,AUG 15TH Mastercard,AMEX, WE RESERVE THE RIGHT www.FerraroMarket.com WIC & EBT THROUGH Find us on Facebook WEDNESDAY,AUG 21ST, 2019 TO LIMIT QUANTITIES! CUT TO BONELESS BEEF FERRARO’S FAMOUS BONELESS BEEF ORDER BEEF LONDON ITALIAN STYLE RIB EYE TENDERLOIN BROIL PORKETTA (FILET MIGNON) STEAKS ROAST BUTT $ 99 WHOLE PORTION $ 99 $ 99 $ 99 $ 99 WHOLE 6 LB OR WOW! 2 LB 10 LB 8 LB 3 1/2 PORTION LB READY TO COOK BONELESS BEEF CLOD FERRARO’S W/ FRESH FRESH CHICKEN CHICKEN BEEF VEGGIES MEATLOAF MIX BONE-IN PEPPERS, ONIONS & SPICES STEAKS KABOBS ¢ $ 99 $ 99 $ 99 CHICKEN 89 LB FAMILY PACK 1 3 LB THIGHS 5 LB LB THIN SLICED DOLLAR STRETCHER! BONELESS FRESH PORK PORK WHOLE PORK BABY BACK CUTLETS BONELESS SIRLOIN HAND SLICED ON PREMISES PORK LOIN CHOP RIBS $ 99 $ 79 $ 99 $ 99 GREAT STEAL! PRICE! 3 1 LB LB 3 LB 1 LB FERRARO’S FERRARO’S BEEF PEPPER STUFFED FRESH BONELESS ITALIAN STEAK BURGERS PORK CHOPS SAUSAGE CHICKEN ¢ *ITALIAN, FLORENTINE, CORNBREAD* HOT 59 OR LB $ 99 99 SWEET $ 99 MEATY $ FAMILY 3 LB PACK 2 LB DRUMSTICKS 3 LB FERRARO’S FRANKS FERRARO’S KITCHEN TENDER SWEET FRESH, MEATY 3 POUND PKGS SCROD • BEEF SKINLESS PASTA WITH SWEET FRANKS BROCCOLI YOUR CHOICE FILLET • BEEF GEORGIA RABE $ 49 HOTS YOUR CHOICE 3 MUSSELS ITALIAN LB $ 99 $ 99 SAUSAGE 5 2 LBS /$ 00 LB 3 11 EA & PEPPERS FRESH LIVE FERRARO’S BAR S FERRARO’S FRESH PASTA MAINE SEAFOOD JUMBO RICOTTA LOBSTER STUFFED CLAMS FRANKS CAVATELLI EVERDAY $ 99 $ 99 LOW $ 00 $ 99 3 5 PRICE! POUNDS! 12OZ LB 2 FOR 3 4 1 EA EA TASTE LIKE LOBSTER GREAT DEAL! FERRARO’S KITCHEN FRESH, TENDER OLD SCHOOL DISHES SLICED TASTE MONK LIKE HOT DOGS TOP NECK PORK BACON! AND YOUR FILLET SHOULDER CHOICE CLAMS POTATOES $ 99 2 LB 10 $ 99 $ 99 ¢ CHICKEN 5 LB SMOKED 99 FOR 3 LB CACCIATORE AT BOTH OF OUR LOCATIONS!!! 664 Grand Avenue, New Haven Mon.-Fri. -
Meat and Muscle Biology™ Introduction
Published September 7, 2017 Meat and Muscle Biology™ Light Source Influences Color Stability and Lipid Oxidation in Steaks from Low Color Stability Beef Triceps brachii Muscle Jade V. Cooper1, Surendranath P. Suman2, Bryon R. Wiegand1, Leon Schumacher3, and Carol L. Lorenzen1* 1Division of Animal Sciences, University of Missouri, Columbia, MO 65211, USA 2Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA 3Department of Agricultural Systems Management, University of Missouri, Columbia, MO 65211, USA *Corresponding author. Email: [email protected] (C. L. Lorenzen) Abstract: Color of retail fresh meat is one of the most important quality attributes affecting purchasing decisions for con- sumers. The objective of this study was to evaluate the impact of different light sources on surface color and lipid oxidation during retail display of fresh steaks from beef Triceps brachii (TB), a muscle with low color and lipid oxidative stabilities. Steaks (n = 12) from 20 TB muscles were overwrapped with oxygen-permeable polyvinyl chloride, and assigned to one of three lighting treatments, i.e., high UV fluorescent (HFLO), low UV fluorescent (FLO), and light emitting diode (LED), in temperature-controlled deli cases. Steaks were removed on retail display d 1, 3, 5, and 7 for evaluating instrumental color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing ability, and lipid oxidation. Surface redness (a* values) of TB steaks decreased (P < 0.05) during retail display. Light source influenceda * values, with HFLO-displayed steaks having higher (P < 0.05) a* values than steaks exposed to both FLO and LED light sources. Oxymyoglobin levels were higher (P < 0.05) for TB steaks displayed under HFLO lights than those displayed under FLO (on d 3 and 7) or LED (on d 5 and 7) lights. -
Techniques Classes
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Monday, March 1, 8, 15, 22, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Noodle Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette, -
Effect of Packaging Type and Storage Temperature on the Quality
─── Food Technology ─── Effect of packaging type and storage temperature on the quality characteristics of beef longissimus lumborum and triceps brachii muscles aged for extended storage postmortem Amie G. Osterhout, C. Chad Carr, D. Dwain Johnson Department of Animal Sciences, University of Florida, Gainesville, USA Abstract Keywords: Introduction. The purpose of the study was to Triceps brachii quantify the impact of packaging type, storage temperature, Beef and length of postmortem aging to consistently increase Drybag palatability and color stability of Longissimus lumborum Dry aging (LL) and TBmuscles that represent the bulk of today’s Extended aging supply. Materials and methods. Paired longissimus lumborum (LL) and triceps brachii (TB) muscles were selected from 27 and 54 A-maturity beef carcasses with marbling scores of Slight 50 to Small 50 at grading. One Article history: muscle from each pair was stored at 0 and 4 °C, Received 22.03.2019 respectively, for 21, 32, or 42 days for LL, and 21, 28, or Received in revised form 35 days for TB, in one of three packaging options; 16.07.2019 DryBag®, traditional vacuum-bag, or no bag. Accepted 30.09.2019 Result and discussion. Saleable yields were similar forDryBag®and traditional dry agedsubprimals. Aging temperature and packaging type had little impact on any quality parameters evaluated. Steaks from LL muscles aged Corresponding author: for 42 days had lower shear force values and more tender trained sensory panel values than steaks from LL aged for C. Chad Carr 21 days, although the actual difference was marginal. E-mail: [email protected] Tenderness of steaks from TB muscles was similar regardless of aging. -
Wedding Cakes: a Slice of Life
Wedding cakes: A slice of life Cultures around the world prepare special delicacies for the special day By Liza Zimmerman Wedding cakes can be as innocuous as a sliver of dried out yellow stuff topped by a toothache-inducing icing or as sumptuous as a Martha Stewart creation, complete with real flowers. They're a matter of personal taste and cultural traditions, a fitting piece de resistance on the wedding day that should be as pretty as the bride and taste as good as it looks. Since melting pot is the Garden State's middle name, New Jersey, with its numerous and vibrant ethnic communities, has many distinctive ways to celebrate with cake. The fruits of these culinary legacies can be seen in some of the nuptial traditions of five New Jersey ethnic communities. Wedding sweets and rituals - in Newark's Portuguese community, Hoboken's Italian neighborhood, Jersey City's Philippine enclave, Kearny's Scottish highlands and Edison's Indian area - offer a sociological and archaeological glimpse into the gastronomic life and traditions of these communities. Many a culture also prefers to celebrate its festive moments with sweets, those sometimes delectable - sometimes unctuous - goodies such as marzipan, rice cakes or teeny-tiny pastries. Portuguese wedding cakes, for example, tend to be fairly simple. "Pao de lo, a sponge cake, is the base of most Portuguese wedding cakes," explained Joaquin Santos Jr., a Portuguese-American owner of Newark's Portuguese Pavilion restaurant. "It's like an angel food cake, but a lot more yellow and it has got a spongy texture. -
Regione Abruzzo
20-6-2014 Supplemento ordinario n. 48 alla GAZZETTA UFFICIALE Serie generale - n. 141 A LLEGATO REGIONE ABRUZZO Tipologia N° Prodotto 1 centerba o cianterba liquore a base di gentiana lutea l., amaro di genziana, 2 digestivo di genziana Bevande analcoliche, 3 liquore allo zafferano distillati e liquori 4 mosto cotto 5 ponce, punce, punk 6 ratafia - rattafia 7 vino cotto - vin cuott - vin cott 8 annoia 9 arrosticini 10 capra alla neretese 11 coppa di testa, la coppa 12 guanciale amatriciano 13 lonza, capelomme 14 micischia, vilischia, vicicchia, mucischia 15 mortadella di campotosto, coglioni di mulo 16 nnuje teramane 17 porchetta abruzzese 18 prosciuttello salame abruzzese, salame nostrano, salame artigianale, Carni (e frattaglie) 19 salame tradizionale, salame tipico fresche e loro 20 salame aquila preparazione 21 salamelle di fegato al vino cotto 22 salsiccia di fegato 23 salsiccia di fegato con miele 24 salsiccia di maiale sott’olio 25 salsicciotto di pennapiedimonte 26 salsicciotto frentano, salsicciotto, saiggicciott, sauccicciott 27 soppressata, salame pressato, schiacciata, salame aquila 28 tacchino alla canzanese 29 tacchino alla neretese 30 ventricina teramana ventricina vastese, del vastese, vescica, ventricina di guilmi, 31 muletta 32 cacio di vacca bianca, caciotta di vacca 33 caciocavallo abruzzese 34 caciofiore aquilano 35 caciotta vaccina frentana, formaggio di vacca, casce d' vacc 36 caprino abruzzese, formaggi caprini abruzzesi 37 formaggi e ricotta di stazzo 38 giuncata vaccina abruzzese, sprisciocca Formaggi 39 giuncatella -
Centerboard Classes NAPY D-PN Wind HC
Centerboard Classes NAPY D-PN Wind HC For Handicap Range Code 0-1 2-3 4 5-9 14 (Int.) 14 85.3 86.9 85.4 84.2 84.1 29er 29 84.5 (85.8) 84.7 83.9 (78.9) 405 (Int.) 405 89.9 (89.2) 420 (Int. or Club) 420 97.6 103.4 100.0 95.0 90.8 470 (Int.) 470 86.3 91.4 88.4 85.0 82.1 49er (Int.) 49 68.2 69.6 505 (Int.) 505 79.8 82.1 80.9 79.6 78.0 A Scow A-SC 61.3 [63.2] 62.0 [56.0] Akroyd AKR 99.3 (97.7) 99.4 [102.8] Albacore (15') ALBA 90.3 94.5 92.5 88.7 85.8 Alpha ALPH 110.4 (105.5) 110.3 110.3 Alpha One ALPHO 89.5 90.3 90.0 [90.5] Alpha Pro ALPRO (97.3) (98.3) American 14.6 AM-146 96.1 96.5 American 16 AM-16 103.6 (110.2) 105.0 American 18 AM-18 [102.0] Apollo C/B (15'9") APOL 92.4 96.6 94.4 (90.0) (89.1) Aqua Finn AQFN 106.3 106.4 Arrow 15 ARO15 (96.7) (96.4) B14 B14 (81.0) (83.9) Bandit (Canadian) BNDT 98.2 (100.2) Bandit 15 BND15 97.9 100.7 98.8 96.7 [96.7] Bandit 17 BND17 (97.0) [101.6] (99.5) Banshee BNSH 93.7 95.9 94.5 92.5 [90.6] Barnegat 17 BG-17 100.3 100.9 Barnegat Bay Sneakbox B16F 110.6 110.5 [107.4] Barracuda BAR (102.0) (100.0) Beetle Cat (12'4", Cat Rig) BEE-C 120.6 (121.7) 119.5 118.8 Blue Jay BJ 108.6 110.1 109.5 107.2 (106.7) Bombardier 4.8 BOM4.8 94.9 [97.1] 96.1 Bonito BNTO 122.3 (128.5) (122.5) Boss w/spi BOS 74.5 75.1 Buccaneer 18' spi (SWN18) BCN 86.9 89.2 87.0 86.3 85.4 Butterfly BUT 108.3 110.1 109.4 106.9 106.7 Buzz BUZ 80.5 81.4 Byte BYTE 97.4 97.7 97.4 96.3 [95.3] Byte CII BYTE2 (91.4) [91.7] [91.6] [90.4] [89.6] C Scow C-SC 79.1 81.4 80.1 78.1 77.6 Canoe (Int.) I-CAN 79.1 [81.6] 79.4 (79.0) Canoe 4 Mtr 4-CAN 121.0 121.6 -
FSIS Directive 10010.1 Rev. 3
FSIS DIRECTIVE 10,010.1 Rev. 3 Verification Activities for Escherichia coli O157:H7 in Raw Beef Products TABLE OF CONTENTS Chapter I – General What Raw Ground Beef Products does FSIS sample? What Raw Ground Beef and Patty Components does FSIS sample? What Products are not subject to FSIS sampling? How is a “lot” defined? What is a “positive” result? What is a “presumptive positive” result? What are the Sampling Project Numbers for E. coli O157:H7 testing? Chapter II – IPP Responsibilities for Collecting and Submitting Samples How do I put on my gloves? How do I request sampling supplies? What do I need to know about notifying establishment management about collecting a sample? When do I collect a sample? Do I collect a fresh or frozen sample? What do I do if I receive FSIS Form 10,210-3 requesting samples of ground beef (MT43), trim (MT50), and components other than trim (MT54)? How do I determine the intended use of the product? How do I collect a ground beef sample and how much product do I need to collect for a ground beef sample? Do I collect a ground beef sample that contains poultry or other meat ingredients? What do I need to do if the establishment requests the use of alternative procedures for sampling a lot of ground beef? How do I collect beef manufacturing trimmings samples using the N60 method? How do I select ground beef components other than beef manufacturing trimmings for sampling? FSIS Directive 10,010.1 How do I collect samples of components other than trimmings? How do I collect samples of ammoniated beef products? How do I collect samples of bench trim? Chapter III – FSIS Actions After a Positive FSIS or Another Federal or State Entity Sample Result What do I do when I am notified of an FSIS presumptive E.