...the customer are Our company deals in many different types of Jams such as: * Apple Jam * Mango Jam * Apricot Jam * Pineapple Jam * Raspberry Jam * Blueberry Jam * custard apple Jam * strawberry Jam * The latest addition we have is: sugar free Jam. These are the product in which our company deals with. But the most demanding product amongst all is Mix fruit, Pineapple & Sugar free jam. The other products are demanded as per the season and hence they are our seasonal products and come under “Silver pool of our company” where as the “Golden pool of the company” which consist of ever increasing demand consist of: Mix fruit Pineapple & Sugar free jam. Customer is the king of the market. Their demand changes as per their desire so to meet the ever-changing desire of the customers; Our Company provides them with a different Jam with distinct features. Hey people if you wanna have something delicious Try Jam-licious “The secret for healthy diet” The king of taste with toppings of fun and essence of joy is provided in our Jam. “The motto of our company is to provide the best quality for a perfect smile.” A family consists of many members; each member would have different in their taste. Everyone would have their distinct demand; many a time it is noticed some children get upset at the time of breakfast because they don’t like the of regular jam. Now if children get disappointment it produces a major impact...
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...IngredientsPistachio dacquoise 145g egg whites, at room temperature 2g cream of tartar 64g caster sugar 2 drops green food coloring 128g ground pistachios, sifted 100g icing sugar, sifted 24g plain flour, sifted Good quality raspberry jam, for brushing Crispy almond layer 70g Callebaut dark chocolate, broken into pieces 180g Hazelnut praline paste, or increase chocolate by 40g and add 1 tablespoon almond oil 172g slivered almonds, roasted 30g Callebaut cocoa nibs or almonds Chocolate cremeux 690g thickened cream 156g egg yolks 76g caster sugar 265g Callebaut milk chocolate (33.6% cocoa), broken into pieces 265g Callebaut dark chocolate (60% cocoa), broken into pieces Chocolate leaves and bark 100g good quality dark chocolate (57.8% cocoa) Assorted fresh leaves, washed and dried with paper towel Chocolate mushrooms 150g Callebaut W2 white chocolate (28% cocoa) Red chocolate heart tops 200g Callebaut velvet white chocolate 20g red soluble oil based powder Edible pebbles 30g pistachios, roughly chopped Edible green metallic *You will need a 33cm x 23cm cake pan for this recipe. Pistachio dacquoise1. For the pistachio dacquoise, preheat oven to 170C.2. Whisk egg whites and cream of tartar in the bowl of an electric mixer to soft peaks, on medium speed. 3. Increase speed to high, then gradually add caster sugar while mixing continuously to allow sugar to dissolve. Add food coloring, whisking to combine. 4. Meanwhile, combine pistachios...
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...PRODUCT : Analyzing your products 1. The product concept Picard propose a large range of products for all the population. We will show you wich products of Picard we would like to bring in a list with the price per kilos. Fruits surgeles : €/kg Red fruit salad 7.86 Citrus salad 7.33 Mango slices, import 11.55 Melon balls , France 8.88 Rhubarb pieces , import 2.40 Pink grapefruit juice Florida 5.40 2 tians fruit , cherry, apple, raspberry 23.68 3 red fruit coulis 12.50 Exotic fruit salad 7.33 Jar exotic fruits 18,57 Mirabelle of Lorraine mumps , France 7.91 Raspberry Whole, import 7.95 Raspberry coulis 12.50 Mango-passion fruit coulis 12.50 Cocktail of red fruits 7.33 Papillote orchard fruit 20.00 Raspberries broken, Chile 5.95 Jar fruit orchard 18.57 Questches of mumps in Lorraine , France 5.66 Pitted cherries , Poland 7.66 Fig into quarters, import 6.25 Florida orange juice 5.40 Pineapple chunks , Cote d' Ivoire 6.25 Apple, plum , fig and raisin 8.00 Exotic fruit smoothie 8.00 Papillote exotic fruit 20.00 Mangoes and peaches gingerbread and honey 8.00 Cocktail of red fruits bio, import 11.77 Bowl of exotic fruits 13.00 Multifruits salad 7.33 Bowl of red fruits 13.00 Vegetables: / kg Spinach axes 2.44 Miniature cultivated mushrooms 4.66 Artichoke hearts, Egypt 5.50 Peas soft extra-fine and young carrots 2.00 Roasted potatoes in slices 2.15 Vegetables...
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...Stores. 250-549-3120. Okanaganspirits.com 010 // AgNOLOtti LAMB Rugu With MiNt AND PeAS L’Altro Buca, 1906 Haro Street, 604-683-6912. Altrobuca.ca 011 // SiNgAPORe-StYLe JeRkY Bee Kim Heng, 4149 Fraser St, 604-677-5303 012 // COCONut With SCALLOPS fOAM AND hAzeLNut SALt Bin 941, 941 Davie St., 604-683-1246. Bin941.com 013 // ROteLLO Di CAPONe Moccia, 2276 E. Hastings St., 604-255-2032. Moccia.ca 014 // vietNAMeSe SuBMARiNe SANDWiCh Au Petit Café, 4851 Main St., 604-873-3328. Aupetitcafe.com 015 // SteAk tARtARe Le Gavroche, 1616 Alberni St., 604-685-3924. Legavroche.ca 016 // DeLuxe POutiNe Belgian Fries, 1885 Commercial Dr., 604-253-4220. Belgianfries. com 017 // high POiNt fARMS RASPBeRRieS High Point Farms, 1495 Coats Drive, Gabriola Island, 250-2478006....
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...TERM PROJECT – FSM 2085 HOTEL FOOD & BEVERAGE OPERATIONS By Chia-Yi Liu Meng-Chieh Chan George Fisher Yihong Xu LinhDan Nguyen Johnson & Wales University Class Title and Number Term Date Matthew J. Samel Table of Contents Title page 1 Table of Contents 2 SECTION I Project Introduction 4 Explanation and Definition of Hotel Outlet 4 Explanation and Description of Sample Hotel’s Chosen 4 Summary and examples of what “others” have said about the Outlet 7 SECTION II Standardized Recipes, Converting and Costing 10 Introduction; The importance of Standardized HACCP Recipes and Cost Cards 10 Standardized HACCP Recipes 11 Cost Cards 21 Comparison of MMP and Selling Price 26 SECTION III Equipment & Cooking Methods 28 Introduction; The importance of Selecting Equipment & Cooking Methods 28 Equipment Needed to Produce and Serve 28 Cooking Methods and Techniques Used 30 ?? Outlet: Do the Selected Cooking Methods and Techniques Work? 30 & Suggestions for Improvements based on Outlet and Target Guest SECTION IV Ingredient Category Research 32 Introduction: Definition and Description of the Ingredient 32 Trends Associated with the Ingredient 33 Impact of the Trend on the Hotel, Foodservice, or Outlet. 34 SECTION V Purchasing Specification 36 Introduction: Define and Describe Purchasing Specifications 36 Purchasing...
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...Baking Terms Allumette: Any of various puff pastry items made in thin sticks or strips (French word for "matchstick"). Almond Paste; A mixture of finely ground almonds and sugar. Angel Food Cake: A type of cake made of meringue (egg whites and sugar) and flour. Angel Food Method: A cake mixing method involving folding a mixture of flour and sugar into a meringue. Baba: A type of yeast bread or cake that is soaked in syrup. Babka: A type of sweet yeast bread or coffee cake. Baked Alaska: A dessert consisting of ice cream on a sponge-cake base, covered with meringue and browned in the oven. Baking Ammonia: A leavening ingredient that releases ammonia gas and carbon dioxide. Baklava: A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup. Batter: A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried. Bavarian Cream: A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit. Beignet Soufflé (ben yay soo flay): A type of fritter made with éclair paste, which puffs up greatly when fried. Blanc Mange (bla mahnge): (1) An English pudding made of milk, sugar, and cornstarch. (2) A French dessert made of milk, cream, almonds, and gelatin. Bloom: A whitish coating on chocolate, caused by separated cocoa butter. Blown Sugar: Pulled sugar that is made into thin-walled, hollow shapes by being blown up like a balloon. Bombe:...
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...Cookies: Almond Crescent Cookies Ingredients: 1 cup of butter, room temperature 2/3 cup of sugar 1 teaspoon of vanilla extract 1 teaspoon of almond extract 2 1/2 cups of flour 1 cup of almond flour (can substitute ground almonds*) 1/4 cup of powdered sugar for sprinkling Procedures: Cream the butter and the sugar together until light and fluffy. Add the extracts and mix. Add the flour and almond flour. Mix thoroughly. Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown. Dust with powdered sugar. For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden. Amaretti Cookies Ingredients: 2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up 1 1/4 cup of baker's sugar (superfine sugar) 3 egg whites 1/2 teaspoon of vanilla extract 1 teaspoon of almond extract Extra sugar for dusting Procedure: Preheat oven to 300 F and line baking sheets with parchment paper. In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth. Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes...
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...How Sugar is Made - the History It is thought that cane sugar was first used by man in Polynesia from where it spread to India. In 510 BC the Emperor Darius of what was then Persia invaded India where he found "the reed which gives honey without bees". The secret of cane sugar, as with many other of man's discoveries, was kept a closely guarded secret whilst the finished product was exported for a rich profit. It was the major expansion of the Arab peoples in the seventh century AD that led to a breaking of the secret. When they invaded Persia in 642 AD they found sugar cane being grown and learnt how sugar was made. As their expansion continued they established sugar production in other lands that they conquered including North Africa and Spain. Sugar was only discovered by western Europeans as a result of the Crusades in the 11th Century AD. Crusaders returning home talked of this "new spice" and how pleasant it was. The first sugar was recorded in England in 1099. The subsequent centuries saw a major expansion of western European trade with the East, including the importation of sugar. It is recorded, for instance, that sugar was available in London at "two shillings a pound" in 1319 AD. This equates to about US$100 per kilo at today's prices so it was very much a luxury. In the 15th century AD, European sugar was refined in Venice, confirmation that even then when quantities were small, it was difficult to transport sugar as a food grade product....
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...NOMYOURSELF THE COOKBOOK SIMPLE VEGAN COOKING BY: MARY MATTERN FOREWORD BY HUNTER BURGAN This book is dedicated to the animals of our planet. I dream of a world where you no longer have to suffer for our entertainment, appetite, fashion & leisure. Contents Acknowledgements....................................................... 4 © 2014 by Mary Mattern Photographs © 2014 by Mary Mattern Cover photo by Bryan Miranda Cover photo edited by Christopher M. Perino Food photos by Mary Mattern Edited by Mary Mattern Cover and interior design by Vivek Venkatraman & Augusto Pagliarini Foreword by Hunter Burgan All rights reserved. No part of this publication may be reproduced, stored in retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the publisher. Printed in the United States of America. Cataloging-in-Publication data for this book is available from the Library of Congress. Published by Nom Yourself Press 438 W. 49th St. New York, NY 10019. www.nomyourself.com Physical ISBN 9 7 8 1 3 0 4 6 7 6 5 7 3 Foreword by Hunter Burgan........................................ 6 Introduction................................................................... 9 Food Styling Tips............................................................ 11 Sauces & Dressings....................................................... 14 Breakfast..............................................................
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...The Truth About Protein Powders and Meal Replacements and Bars The majority of protein supplements are packed with ingredients that create the exact opposite result that people want when they go to purchase protein. With the wrong ingredients protein shakes and bars can make you feel hungry, bloated, crave sugar and completely stall your weightloss. Heres why: Dirty Protein Secret Number 1: Added Sugar Many Protein supplements are packed full of added sugar. Sugar is the number one enemy when it comes to getting into shape. When you body digests sugar your body converts sugar into fat. Sugar also creates crazy cravings, so even though you are trying to do the right thing by having a protein shake before you know it you have uncontrollable cravings for all the wrong types of food. Have a look at how many ways sugar has been sneaked into this protein supplement: Check the list of ingredients on a protein supplement and if you find any of the following ingredients you have found sugar: Corn Syrup, Glucose Syrup, Invert Syrup, treacle, fruitrim (fruit juice and brown rice syrup (sugar!) and Sugar Cane juice. Dirty Protein Secret Number 2: Craving Causing Chemicals. If your protein supplement hasn't been packed full of sugar your can be pretty sure you will find artificial sweetener in it. Artificial sweeteners are known to create cravings for sugar. Just like protein supplements packed full of sugar soon after eating them you will be craving some thing sweet, the exact...
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...favorite of short sellers for several months—the 2.5 million shorted shares in May 2001 represented nearly 10 percent of the company’s outstanding shares. According to one analyst, “It [the stock] has had a good run, but the numbers just don’t work”; another analyst commented, “The odds are against this stock for long-term success.” A third said, “Single-product concepts only have so many years to run.” Indeed, restaurants with quick-service products presently had the slowest revenue growth of any restaurant type. COMPANY BACKGROUND In 1933, Vernon Rudolph bought a doughnut shop in Paducah, Kentucky, from Joe LeBeau. His purchase included the company’s assets, goodwill, the Krispy Kreme name, and rights to a secret yeast-raised doughnut recipe that LeBeau...
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...BeachBody.com’s straight forward guide to eating so you lose fat and improve your health forever – 100% GUARANTEED! Step-By-Step DIET GUIDE 6 STEPS LET’S BEGIN... The actual goal of most fitness and slimming programs is to increase the ratio of lean muscle to stored fat. That means trimming a lot of fat and toning/building muscle. It does not mean “losing weight.” We’ve heard ads that promise 10 pounds of “weight loss” in a weekend. And the only way that is possible is by losing water weight. Maybe you’ll lose a pound or two of fat by starving your body along the way. But the rest is water weight. And of course, as you re-hydrate, your weight will go right back up — but because you starved your body, your metabolism was reset! So the next time you eat food, your body will be ready to store any leftover calories as fat. And soon you’ve got more fat stored than when you started. Not good. to transform your body. 1 CONTROL your portions. Don’t eat until you are full, eat until you’re not hungry. 1 CONTROL your portions. In restaurant terms, generally, eat half what the chef serves you. An adequate portion of a meal is 3 ounces of protein (like chicken, tuna or lean ground beef) which is about the size of your palm. Don’t eat until you are full. Eat until you’re not hungry. Same goes for salad dressing; On a large salad, limit it to just enough for taste. You will be surprised how much less dressing you need to get the same flavor. Control Your Calorie Intake and Portion Size...
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...The Renal Diet A Guide to Eating Healthier for Hemodialysis Patients Table of Contents Introduction Controlling Your Phosphorus Controlling Your Potassium Controlling Your Sodium Controlling Your Protein Controlling Your Fluid Intake Grocery List Suggestions Fast Food Facts for the Renal Patient Dining Out for the Dialysis Patient Smart Snacking Choices Renal Friendly Holiday Food List Cookbooks for the Kidney Patient Renal References Sources Cited Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 11 Page 16 Page 18 Page 19 Page 22 Page 24 Page 25 This information is a guide for you and your family. The purpose is to help you learn more about your health. Be sure to follow any instructions your healthcare provider gives you for your special needs. If you have any questions, or there is anything you do not understand, please ask your doctor or dietician. 2 Introduction Eating well is an important part of your treatment and can help you feel better. A new diet is essential part to your treatment process. Not only will it help you feel better, it can also help you avoid complications of your renal disease such as fluid overload, high blood potassium, bone disease, and weight loss. Because every individual is different and their needs unique, the following dietary advice should be given depending on a number of factors and discussion with your renal dietician. These factors include: stage of your renal disease, type of treatment you are on, laboratory results,...
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...CUPCAKE Recipe INGREDIENTS 110g butter, softened 110g caster sugar 110g plain flour 2 tsp baking powder ¼ tsp salt 2 medium eggs 1 tsp vanilla extract METHOD Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases. Put the butter and sugar in a bowl and beat until pale and fluffy. Sift the flour, baking powder and salt into the bowl. Beat the eggs and vanilla and add to the bowl. Beat until just combined. Spoon the mixture into the paper cases. Bake for 18 to 20 minutes until risen, golden and firm to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Fillings and Flavour Suggestions You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings: Raspberry and Chocolate Cupcakes Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream. Lemon Cupcakes Fill each with 1 tsp lemon curd. Ice with lemon buttercream. Caramel Cupcakes Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and top with sliced banana Chocolate Cream Cupcakes Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each cupcake. Ice with chocolate buttercream. Buttercream Icing Suggestions For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time...
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...The country that we researched to export Peanut Butter & Co peanut butter to is Germany. Germany is located in the Western and Central part of Europe. The Capital is Berlin that is also the largest city in the country. Other large cities in the country include Hamburg, Munich, Cologne and Frankfurt. Germany is part of the European Union, out of all the states that make up the European Union Germany is one of the most populous countries and has the largest economies. We chose to export peanut butter to Germany, because it is a rare item to find in the country. The German people are more familiar with a product called Nutella. Nutella is a creamy Chocolate hazelnut spread that is used on all food such as breads, fruits and more. Peanut Butter and Co offer a variety of product but one similar product to Nutella is their “Dark Chocolate Dream” peanut butter. Peanut Butter & Co could have an advantage over Nutella because recently the price of Nutella rose due to a shortage of hazelnuts. The Dark Chocolate Dream as well as the other peanut products they contains no cholesterol, no trans fats, no hydrogenated oils, and no high-fructose corn syrup. It is also gluten-free, certified vegan, and certified kosher. Since the Germans are all about eating healthy with no artificial additives this product will be a perfect fit in the country. The United States has to follow regulations and directives form the FDA. Germany also has to follow strict protocols in order to receive products from...
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