DOCSLIB.ORG

TITLE Subsistence Specialist Handbook. Pamphlet No. P35101. Fourth Edition

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TITLE Subsistence Specialist Handbook. Pamphlet No. P35101. Fourth Edition DOCUMENT RESUME ED 272 732 CE 044 846 TITLE Subsistence Specialist Handbook. Pamphlet No. P35101. Fourth Edition. INSTITUTION Coast L;uard Inst., Oklahoma City, Okla. PUB DATE Apr 86 NOTE 270p.; Supernedes ED 226 197. PUB TYPE Guides - Classroom Use - Materials (For Learner) (051) EDRS PRICE MF01/PC11 Plus Postage. DESCRIPTORS Behavioral Objectives; *Cooking Instruction; Cooks; Course Content; Eauipment; Food; Food Handling Facilities; *Food Service; *Foods Instruction; *Food Standards; Hand Tools; Hygiene; Independent Study; Job Training; Military Personnel; *Military Training; Postsecondary Education; Vocabulary IDENTIFIERS Coast Guard ABSTRACT This self-paced course is designed to present a basic, general overview of the duties of a Coast Guard Third Class Subsistence Specialist. The co,J.rse provides basic information necessary to perform food preparation and food service tasks using various types of food service equipment and utensils. The course contains 16 illustrated reading assignments, each consisting of learning objective(s), introduction, information sheets, and self-quiz with answers. The course covers the following topics: sanitation and safety; food service utensils and equipment; armed forces recipe service; meats; poultry and seafood; cooking and carving procedures for meat, poultry, and seafood; vegetables, fruits, soups, salads, sauces, and gravies; sandwiches and beverages; functions of food materials in baking; quick breads, cakes, cookies, and pies; yeast-raised products; food presentation; Coast Guard cining facility policy and organization; food inspection; food storage; nnd services. Appendixes to the course materials include a glossary, food srvices hand tools list, food preparwtion nints, and pamphlet review quiz with answers. (KC) **************************************************************k******** Reproductions supplied by EDRS are the best that can be made from the original document. *********************************************************************** U.S. Department of Transportation United States Coast Guard U S. DEPARTMENTorEDUCATION Office of t7ducationaI Research and Improvement ED 0 CATIONAL RESOUPCESINFORMATION CENTE R iER'C . This document has Peen renratuced as received from the person or nrcanization ongsnatti g it t' Minor changes have Peen macte to improve reirOducOon 4:Way U. S. Coast Guard Institute ROints of vie* oponions stated in Mos doCu- rnent do not nccessarily represent official Pamphlet No. P35101 OLPI positton or policy (04/86) SUBSISTENCE SPECIALIST HANDBOOK i'ourth Edition: April 1986 U. S. Coast Guard I) .,;:it-ute Clerical and Personuti Services Branch P.O. Substation 7 3 Oklahoma City, 73169 .1.1C:.). 749-2333 QUESTIONS ABOUT THIS -1 EXT SHOULD BE ADDRESSED TO THE SUBJECT MATIER SPT-A7ALIST FCR THE SUBSISTENCE SPECIAL 1ST RA , ;. REFERENCES The following references were used to develop this pamphlet: Comptroller Marnial, Vol.IV (COMDTINST M4061.3B) FOOCI Ser Vice Practical Handbook (COMDTPUB P4061.4) Food Service Sanitation Manual (COMDTINST M6240.4) NOTICE TO STUDENT T;le primary purpose ,9f this self-paced, non-residentcourse is to present a basic, general overview of the duties of a THIRD CLASS SUBSISTENCE SPECIALIST. Thecourse provides basic information necessary to perfornt food preparation and food service tasks utiii.!:frig varioustypes of food service equipment and utensils. It is specifically desi,TrA for nonrated Coast Guard 1)ersonnel strikingfor subsistence specialist. The course content is based on Class A School currir.lchirn and on the Enlisted Qualification Manual COMDTINST M 1414.8A. IMPORTANT NOTE: This text has been compiled foi- TRAINING ONLY. It shouldNOT be used in i_lace of official directives or publications. The text informationis curi-c5,i. according to the references listed. You should, tr,iwever, r:mernber that it isyour responAbilitv to keep current with tlw iatest professional infor- mation available for your rating. Current information is available, in the Coast GuardEnlisted Qualifications Manual, COMDTINST M1414.8A. This ,vimphlet contains 16 reading assignments. Read the learningobjectives before you begin reading the te:Nt. The self-quizzes should reinforce the e.ijectives. Appendix C of the pamphletis a review quiz. SWE STUDY SUGGEST7ON:Servicewkle exam questions for you.' rate andpay grade are 1 Ised on the Professional and Military Requirements sections of the EnliAedQualifications Manual, CCI:.)...DTINST M1414.8A if you use the references from this text and consult the EnlistedQualifications Manual, you should ha:c -c*ood inforrnatiou for review whenyou prepare for your servicev,ide exam. ..,-%-trr EDSo 1'2.- .4.- C) 00 :r. c-. IslitSt.?., . >z :a 1-3 CI) Z.: 0 LI: 1,7 00 4te0 m E S.34C5 CONTENTS TITLE PAGE REFERENCES NOTICE TO STUDENT iii Reading Assignments SANITATION AND SAFETY 1-1 FOOD SERVIC..1 UTENSILS AND EQUIPMENT 2-1 ARMED FORCES RECIPE SERVICE (AFRS) 3-1 MEATS 4-1 POULTRY AND SEAFOOD 5-1 COOKING %ND CARVING PROCEDURES FOR MEAT, POULTRY AND SEAFOOD 6-1 VEGETABLES, FRUITS, SOUPS, SALADS, SAUCES AND GRAVIES 7-1 SANDWICHES AND BEVERAGES 8-1 FUNCTIONS OF FOOD MATERIALS IN BAKING 9-1 QUICK BREADS, CAKES, COOKIES AND PIES 10-1 YEAST-RAISED PRODUCTS 11-1 FOOD PRESENTATION 12-1 COAST GUARD DINING FACILITY POLICY AND ORGANIZATION 13-1 FOOD INSPECTION 14-1 FOOD STORAGE 15-1 SERVICES 16-1 Appendixes GLOSSARY A-1 FOOD SERVICES HAND TOOLS B-1 FOOD PREPARATION HINTS C-1 PAMPHLET REVIEW QUIZ D-1 ANSWERS TO PAMPHLET REVIEW QUIZ E-1 SANITATION AND SAFETY ...==== Reading Assignment: 1 Pages 1-1 through 1-11 OBJECTIVES To successfully complete this assignment,you must study the text and master the following objectives: 1. Cite seventeen methods of promoting personalhygiene. 2. Identify the two-pan method. 3. State why steel wool should not be used in thegalley for cleaning purposes. 4. Cite manual dishwashirm procedures. 5. State the cleaning processes for the followingitems: (a) tables (b) chairs (c) benches (d) bulkheads (e) overheads (f) stainless steel surfaces (g) decks 6. Cite five precautionsyou should exercise when you prepare and serve food in orderto pre- vent the occurrence of foodbome illnesses. 7. Identify the methods for disposing of foodrefuse. 8. State the subsistence specialist's rolein insect ank.1 rodent control. 9. Identify who is primarily responsible forridding a food facility of insects and rodents. 10. Cite five causes for foodborne illnesses. 11. Given the name ofany illness listed below and a list of transmission modes, match the illness to the appropriate mode of transmission: aylococcal )od pcisoning Dotulism (c) salmonellosis (d) streptococcal foodborne infections (e) amoebic dysentery (f) trichinosis (g) infectious hepatitis 12. Cite five Safety Do's for subsistencespecialists. 13. Cite eight Safety Don'ts for subsistencespecialists. 1-1 INTRODUCTION (11) When passible, use utensils instead ofyour hands to handle foods. If you must useyour hands, Before you can step into a Coast Guard dining fa- use disposable plastic 4oves. cility (CGDF) and actually begin cooking,you should learn certain basic facts concerning SANITA- (12) NOT use your fingers for tasting foods. TION AND SAFETY. All aspects of cooking MUST contain these two very necessary elements. (13) NOT reuse a cooking utensil after using it for tasting foods (unless the utensil is propedy sanitized You will notice throughout this Handbook that before putting it back into the food). CLEANLINESS and SAFETY are an integral part of the total food-preparation/serviceprocess. (14) Visit sick bay IMMEDIATELY ifyou notice ANY open lesions, particularly if thestJccur on your PERSONAL HYGIENE face, neck, hands, or arms. Since many disease-causing organismsare trans- (15) NEVER keep your street clothing and other mitted by food service personnel,one of the primary personal effects in the food preparation/serviceareas; considerations in any CGDF should be that ofper- also, do NOT change clothes in theseareas. sonal hygiene. (16) If you must sneeze or cou0 whileyou are in a To promote good personal hygiene,you as an SS food preparation/service area, you should turnyour should: head away from food and equipment,cover your mouth or nose, then IMMEDIATELY washyour hands before returning to work. (1) Be TOTALLY physically clean. (17) NOT scratch or pick your face ornose while (2) ALWAYS wear clean garments whenyou you are working in food areas. work in food preparation/service areas. REMEMBER: Many unconscious habits are extremely (3) ALWAYS wear a cap or a hair net which unsanitary. These habits include (1) putting your fingers completely covers your hair (this is to keep hair in your mouth, (2) scratching your head, (3) rubbing your from falling into food). ears, and (4) drying or wiping your hands on your apron. (4) ALWAYS be clean shav?n (a NEATLY trimmed moustache, however, is permissible). CLEANING AND SANITATION PROCEDURES FOR FOOD SERVICE (5) ALWAYS keep your fingernails trimmed short AREAS, UTENSILS, AND EQUIPMENT and keep them clean. Next to personal cleanliness, the most important (6) ALWAYS wash your hands BEFOREyou aspect of maintaining a truly sanitary CGDF is handle any foods. properly cleaning and sanitizing your food prepara- tion/s 'vice are iipment. (7) ALWAYS w -11 your hands A} IERyou ilmidle raw foods. '44.N METHOD (8) ALW vash your hands AFTER using toilet Fcr certain cleaning procedures, a hand cleaning facilities or aitu.3 blowing your nose. method may be employed. This procedure is called the "two-pan- method. (9) NOT smoke in food
Load more

Recommended publications
  • Meat Processing Equipment
    Addr：3/F, 89 Youdong Road, Shanghai 201100, China Tel: (86) 21-5488 5106 Fax: (86) 21-5488 5996 www.sportsmanvalley.com Email: [email protected] is a business division under Meat Processing Equipment 2013 PRODUCT CATALOG ContentsContents About Us is a business division under Forcome Co., Ltd. who started from a cargo management business in very niche market. After achieving remarkable success in that area, Forcome Group is writing a new business legend. With years of experience and knowledge for serving the outdoor industry, the whole team spares no efforts in every single day, Forcome presents in market with Sportsman brand and we have been gradually building the good reputation in outdoor business industry, especially in North America. With establishing the new factory in North China, and acquiring mature business from other major players, Forcome has become one of the most important and top manufacturers and distributors of outdoor gear and fittings. Along with our passion and devotion, plus our continuous accumulation and integration, we’re confident that we can build Sportsman into a strong name in the outdoor industry not only in North America, but also Europe, Australia and Asia, and other countries. Sportsman is not only a brand of outdoor gear and fittings, but also a complete solution for overseas buyers in product sourcing and development, OEM manufacturing, consolidation and resources integration, etc.. We are committed to becoming the best partner by delivering world-class standards of products, services and consistently improving our value for clients. Everything About Outdoor! Quality Products For Your Life! Table of Contents Meat Grinder p4-p7 Manual Grinder & Acss.
    [Show full text]
  • An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. .............................................................
    [Show full text]
  • Kitchen Utensils & Equipment
    Kitchen Utensils & Equipment ! Miss Povse! Chef’s Knife ! " The most used knife ! " Multi-purpose knife! " Used for peeling, trimming, slicing, chopping and dicing. ! Whisk ! " Used to blend ingredients smooth! " Incorporates air into mixtures! " A narrowed whisk is often referred to as a whip. ! ! Serrated Knife ! " Blade has “teeth”! " Used to cut bread & crust without crushing it. ! " Can cut other hard foods or foods with a skin as well. ! Wooden Spoon ! " Used for mixing, stirring, scooping and serving. ! Perforated Spoon ! " Used for straining solids from liquids. ! " Lifts drained, braised, poached and seared foods. ! " Ex. Lifting vegetables from soup to check for doneness. ! Pastry Cutter/Blender ! " Used to mix fat (i.e. butter or shortening) into flour. ! Paring Knife ! " The 2nd most frequently used knife.! " Used to peeling & trimming the skin off fruits & vegetables. ! " Used for small or intricate work! " Similar to a chef’s knife but smaller. ! Basting/Pastry Brush ! " Used to spread an oil, glaze or egg wash on pastries and bread. ! " In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. ! Mesh Strainer/Skimmer ! " Separates impurities from liquids. ! " Used to remove cooked food or pasta from a hot liquid. ! Vegetable Brush ! " Used to remove the dirt off fruits, vegetables and potatoes. ! Pancake Turner/Flipper ! " Used to flip or turn over hot foods during preparation. ! " Keeps user’s hands off hot surfaces. ! " May also be used to serve foods. ! Rubber Spatula/Scrapper ! " Used to remove material from mixing bowls and pans.
    [Show full text]
  • Mamweb: Regional Styles of Thai Cuisine
    Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season.
    [Show full text]
  • Ancient Recipes
    Ancient Recipes “Sad creatures are we! In sum, poor man is naught. We’ll all end up like this, in Orcus’ hands, So let’s enjoy life while we can. {…} Trimalchio said: ‘Come on, let’s tuck in; this is the dinner menu.’” Petronius, The Saryricon , trans. P.G. Walsh (New York: Oxford University Press, 1997) 35. _____________________________ Conditum Paradoxum (Spiced Wine) Reference: Apicius I,I The Romans traditionally served a honeyed wine as an aperitif with the first course at dinner. This was known as mulsum . It was a simple mixture of honey and wine in a ratio dependant on personal taste. This recipe is something finer: a special spiced wine or conditum , a distant ancestor of modern aperi - tifs such as the Martini. 1 BOTTLE (70 CL) MEDIUM-DRY WHITE WINE 6 OZ (3/4 CUP/ 170 G) CLEAR HONEY 1/2 TEASPOON GROUND BLACK PEPPER 1 BAY LEAF PINCH SAFFRON POWDER OR STRANDS OF SAFFRON PINCH MASTIC (OPTIONAL) 1 FRESH DATE, THE STONE ROASTED FOR 10 MINUTES AND THE FLESH SOAKED IN A LITTLE WINE Put 5 fl oz (2/3 cup/ 150 ml) of the wine in a saucepan with honey and bring it to a boil. Skim if Hirundo: The McGill Journal of Classical Studies, Volume I: 97-100 © 2002 98 HIRUNDO 2002 necessary. Repeat and remove from the heat. Add the seasonings to the wine while it is hot: this speeds up the flavoring process. When it is cold, add the rest of the wine and allow to stand overnight. To serve, strain through a fine sieve or muslin.
    [Show full text]
  • Chapter Seven Study Questions
    Chapter Seven Study Questions 2. Synonyms 1) change, alter, vary, modify mean to make or become different. Change implies making either an essential difference often amounting to a loss of original identity or a substitution of one thing for another <changed the shirt for a larger size>. Alter implies the making of a difference in some particular respect without suggesting loss of identity <slightly altered the original design>. Vary stresses a breaking away from sameness, duplication, or exact repetition <you can vary the speed of the conveyor belt>. Modify suggests a difference that limits, restricts, or adapts to a new purpose <modified the building for use by the handicapped>. 2) hate, detest, abhor, abominate, loathe mean to feel strong aversion or intense dislike for. Hate implies an emotional aversion often coupled with enmity or malice <hated his former friend with a passion>. Detest implies violent antipathy or dislike, but without active hostility or malevolence <I detest moral cowards>. Abhor implies a deep, often shuddering repugnance from or as if from fear or terror <child abuse is a crime abhorred by all>. Abominate suggests strong detestation and often moral condemnation <virtually every society abominates incest>. Loathe implies utter disgust and intolerance <loathed self-appointed moral guardians>. 3) repugnant, repellent, abhorrent, distasteful, obnoxious, invidious mean so unlikable as to arouse antagonism or aversion. Repugnant applies to something that is so alien to one’s ideas, principles, tastes as to arouse resistance or loathing <regards boxing as a repugnant sport>. Repellent suggests a generally forbidding or unpleasant quality that causes one to back away <the public display of grief was repellent to her>.
    [Show full text]
  • Gateways to Conservation II: Grades
    Gateways to Conservation II an environmental education curriculum for students in grades 6 –8 Gateways to Conservation II an environmental education curriculum for students in grades 6-8 © Audubon 2004 SECTION TITLE i Acknowledgements e appreciate the cooperation with the National Park Service's Chesapeake Bay Gateways Network Wto make the second volume of this curriculum possible. Numerous volunteers of Pickering Creek Audubon Center and teachers throughout Talbot County donated their time for this effort including: Lisa Donmoyer, Julie Harp, Mary Johnson, Janet Krones, Erney Maher, Myra McPherson, John Melton, Susan Pritchard and Jane Whitelock. The following current and past staff members of Pickering Creek Audubon Center helped create the lessons contained in this book: Stephanie Colvard, Kristen Facente, Shannon Gordon, E.B. James, Sarah Krones, Erin Poor, Kate Rogers, Mark Scallion, and Brit Slattery. Project Leader: Shannon Gordon Center Director: Mark Scallion Photographs by: Royce Ball, David Godfrey, Lindsey Goodwick, Andrew Gordon, David Menke, Susanna Scallion, Hugh Simmons, and U.S. Fish and Wildlife Service Illustrations of Maryland fossils courtesy of James Reger, Maryland Geological Survey Layout by: Linda Rapp/Ecoprint Printed on 30% post-consumer waste paper, using wind energy and carbon neutral production methods. Pickering Creek Audubon Center is a Chesapeake Bay Gateways site—a place to explore and learn about the Chesapeake region. Visit this and other places in the Gateways Network to experience the Bay’s stories, culture, spirit and mystery. Learn about the Chesapeake Bay restoration effort and how you can contribute. Our well-being and the Bay’s health are interdependent. Visit www.baygateways.net for more information.
    [Show full text]
  • Role of Lactic Acid Bacteria (LAB) in Food Preservation
    Int.J.Curr.Microbiol.App.Sci (2016) 5(8): 255-257 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 5 Number 8 (2016) pp. 255-257 Journal homepage: http://www.ijcmas.com Review Article http://dx.doi.org/10.20546/ijcmas.2016.508.026 Role of Lactic Acid Bacteria (LAB) in Food Preservation J. Hitendra*, B. D. Narotham Prasad, H. Gurumurthy and V. C. Suvarna Department of Agriculture Microbiology, UAS, GKVK, Bengaluru, India *Corresponding author ABSTRACT K e yw or ds Lactic acid bacteria comprise an ecologically diverse group of microorganisms united by formation of lactic acid as the primary metabolite of sugar metabolism. Deserving an attention Lactic Acid for its capabilities, this will discuss on the general description of lactic acid bacteria, genetics, Bacteria (LAB), metabolism and its application to the industries. Bacterial antagonism has been recognized for Food over a century but in recent years this phenomenon has received more scientific attention, Preservation. particularly in the use of various strains of lactic acid bacteria One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. In recent years Article Info interest in these compounds has grown substantially due to their potential usefulness as natural Accepted: substitute for chemical food preservatives in the production of foods with enhanced shelf life 12 July 2016 and / or safety. There is growing consumer awareness of the link between diet and health. Available Online: Recent scientific evidence supports the role of probiotic LAB in mediating many positive health 10 August 2016 effects. Traditional probiotic dairy strains of lactic acid bacteria have a long history of safe use and most strains are considered commensal microorganisms with no pathogenic potential.
    [Show full text]
  • The Starters the Mains the Desserts
    THE MAINS THE MAD TURK’S FIRIN (OVEN) (NEW) SPICED TAGINE Warm and fragrant this delicious slow cooked chickpea with lamb £10.99 tagine bursts with authentic Turkish flavours. v vegetarian £8.99 Served with vermicelli rice and Turkish yoghurt. THE MAD TURK’S MANGAL (FIRE GRILL) ISKENDER KEBAB First created in 1860 by Iskender Efendi. Lamb Kofte served on a bed of pitta bread with strained yoghurt topped with a garlic and spicy tomato sauce. £14.99 VEGETARIAN ISKENDER KEBAB v Chargrilled Mediterranean vegetables and Hellim, served on a bed of pitta bread with strained yoghurt topped with a garlic and spicy tomato sauce. £13.99 SHISH KEBAB Cuts of marinated chicken breast or lamb, chargrilled chicken £12.99 THE STARTERS and served with bulgur or vermicelli rice. lamb £14.99 (NEW) MIDDLE EASTERN CHICKEN WINGS (10) Marinated with middle eastern spices and chargrilled. HOT MEZZE STARTERS Served with a tahini slaw and chunky chips. £11.95 KALAMAR Battered hand cut squid served with a lemon ADANA KOFTESI and mayonnaise dip. £6.99 A speciality from the South region of Turkey. Fiery chillies and spices blended with minced lamb and chargrilled. Served with bulgur or vermicelli rice. £13.99 (NEW) BOREK v Filo pasty filled with Feta cheese and mint served KUZU PIRZOLA (Lamb cutlets) with a beetroot puree and pistachios. £5.99 Chargrilled marinated lamb cutlets served on a bed of smoked aubergine, courgettes, peppers, garlic yoghurt and bulgur or vermicelli rice. A dish SEBZELI KOFTE (Falafel) v first presented to Sultan Selim in the 16th century by the famous Ottoman Ground chickpeas tossed in spices, deep fried.
    [Show full text]
  • Snacks @ 12:00
    SNACKS @ 12:00 - 18:00 Aperitif Suggestion Glass Testulat Carte D’Or, Brut Champagne (125ml) 34.50 Glass Luna Argenta Prosecco (125ml) 12.00 Martini Bianco, Dry or Rosso (40ml) 9.00 Pernod (40ml) 9.00 Campari (40ml) 9.00 Pimm’s No 1 (40ml) 10.00 Small Plates Prawn Tempura Tempura battered crispy fried prawn, sweet chili sauce, 25.00 and chili soya sauce Crispy Calamari Salad, lemon, garlic aioli 25.00 Middle Eastern Falafel Chick peas, coriander enriched fried falafel, pickle bean 22.00 Band garlic dip Shrimp Wonton Deep fried shrimp wonton, citrus green salad, 26.00 Sweet chilli sauce Tuna Tacos Sushi grade tuna, vegetable, cheese stuffed tacos shell, 25.00 Guacamole and tomato salsa Irufushi Fried Chicken Tenders Sweet chili sauce 15.00 Chicken Noodle Soup Rice noodles, mushrooms, chicken breast 12.00 Steak Fries Sweet chili sauce, sour cream, garlic aioli 10.00 Salads Chicken Caesar Bacon, cos lettuce, poached egg 15.00 Thai Green Mango Cashews, shrimp, chili, cherry tomatoes 18.00 Mediterranean Cucumber, red onion, feta cheese, tomatoes, olives 23.00 Vegetarian Dishes Spicy Dishes Containing Pork Prices are in USD includes service charge and applicable taxes. For those with special dietary requirements or allergies who wish to know more about food ingredients used, please ask the Manager. SNACKS @ 12:00 - 18:00 Wraps Smoked Salmon Avocado Iceberg, sundry tomato, horseradish crème fraise 30.00 Tandoori Chicken Baby spinach, red onion, cherry tomato, raita 25.00 Fresh Vegetable Wrap Cucumber, three colour peppers, carrot, lettuce, 22.00
    [Show full text]
  • Blue Ribbon Child Care Food and Nutrition Skill Series: Idaho Child Nutrition Programs
    DOCUMENT RESUME ED 431 516 PS 027 602 TITLE Blue Ribbon Child Care Food and Nutrition Skill Series: Idaho Child Nutrition Programs. Second Edition. INSTITUTION Idaho State Dept. of Education, Boise. SPONS AGENCY Food and Nutrition Service (USDA), Washington, DC. PUB DATE 1997-00-00 NOTE 187p. PUB TYPE Guides Non-Classroom (055) EDRS PRICE MF01/PC08 Plus Postage. DESCRIPTORS Child Caregivers; *Child Rearing; Dietetics; Early Childhood Education; *Family Day Care; Food; Foods Instruction; Independent Study; Infant Care; Infants; *Nutrition; Nutrition Instruction; Study Guides; Young Children IDENTIFIERS Food Labels; *Food Preparation; *Idaho ABSTRACT Noting that children have different appetites and adjust their food intake on a meal by meal basis, this self study guide presents ideas to help home child care providers meet the nutritional needs of the children in their care. The guide is to be used by individuals and small groups of adults working with infants and children. The guide's eight units include: (1) "Bring Out the Best! (rationale, objectives, and instructions for completing the guide); (2) "Nutrition: The Food Guide Pyramid"; (3) "Feeding Young Children"; (4) "Understanding Nutrition Labels"; (5) "The Art and Science of Meal Planning"; (6) "Every Dime Counts! Wise Food Shopping"; (7) "Kitchen Management in Minutes"; and (8)"Food Safety for Kids." The guide's appendix includes a list of nutritional resources and discussions of various topics, such as whether sugar affects behavior, vegetarian diets, preparing foods to meet the dietary guidelines, and ways to recognize food spoilage. A meal planning worksheet and label information are also included. (LBT) ******************************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document.
    [Show full text]
  • 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.
    [Show full text]