...(2006) sees bread and butter together, not only as tasty and satisfying, but also as a classic food combination. This opinion is questioned, however, by Ciabatta (2007) who suggests that some breads, particularly open-textured Mediterranean types, are better served more naturally without fatty spreads. He further describes how the flavour of bread can be enhanced by the use of olive oil for dipping. It is apparent, therefore, that not only is there discrepancy in whether bread should in fact be served on its own, but also regarding the type of butter, spread or oil that is most appropriate as an accompaniment. Indeed, Lardy et al (2007) discuss the overwhelming selection available and suggests that choice needs to be based on many different aspects. Considerations should include intended use, taste, colour and nutritional content. It would seem from this list that many of these aspects are quite subjective, with one person, for example, preferring the taste and colour of butter over margarine. Even nutritional content may vary in importance and significance between individuals. Although intended use would appear to be the one area where rationale should underpin choice, Lardy et al (2007) do not explicitly reject any option as suitable for spreading. They suggest that “spread” is, as its name suggests, “excellent as spread”, but they further state that butter is also suitable if removed from the fridge before use. Dairy (2008) reiterates this, suggesting that butter can be used for...
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... owned by San Miguel Corporation (SMC). The brand was commercially established by SMC (then known as San Miguel Brewery) in 1925. From its core products of ice cream and milk, the brand expanded into frozen desserts, butter, margarine and processed cheese and operated as the Magnolia Division of San Miguel Corporation until 1996. After a brief spinoff of the ice cream and milk business from 1996 to 1998 (and its hibernation from 1998 to 2003), these products were combined once again under one corporation in 2004 Magnolia, Inc., a wholly owned subsidiary of San Miguel Pure Foods Company, Inc. The Magnolia brand name is also used by other SMC companies for various food and beverage products. Magnolia Industry Dairy industry Founded 1925 Founder San Miguel Corporation Headquarters Philippines Products Ice cream, frozen desserts, UHT milk, butter, margarine, processed cheese, allpurpose cream Parent San Miguel Corporation Website http://www.magnoliaicecream.com.ph http://www.magnolia.com.ph Contents 1 History 1.1 Magnolia, Inc. 2 Products 2.1 Affiliated products 3 Trademark dispute 4 Relation to Magnolia (Singapore) 5 Aurora Boulevard site 6 References 7 External links History The history of the Magnolia brand can be traced back to 1899 when an American by the name of William J. Schober arrived in the Philippines as a cook in the volunteer army and introduced the “magnolia pie”, “magnolia ice cream” and “magnolia icedrop”...
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...* What Food and Beverage Serving and Related Workers Do * Food and beverage serving and related workers perform a variety of customer service, food preparation, and cleaning duties in restaurants, cafeterias, and other eating and drinking establishments. * Work Environment * Food and beverage serving and related workers are employed in restaurants, schools, hospitals, cafeterias, and other dining places. Work shifts often include early mornings, late evenings, weekends, and holidays. About half worked part time in 2012. * How to Become a Food and Beverage Serving or Related Worker * Most food and beverage serving and related workers learn their skills through short-term on-the-job training. No formal education or previous work experience is required. * Pay * The median hourly wage for food and beverage serving and related workers was $8.84 in May 2012. * Job Outlook * Employment of food and beverage serving and related workers is projected to grow 12 percent from 2012 to 2022, about as fast as the average for all occupations. Job opportunities in most dining establishments will be excellent, because many workers leave the occupation each year, resulting in numerous job openings. * Similar Occupations * Compare the job duties, education, job growth, and pay of food and beverage serving and related workers with similar occupations. * Food and Beverage Cruise Jobs (Part 1/3) Overview of the F&B Department on Cruise Ships * Renee Ruggero...
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...Prasād - is a mental condition of generosity, as well as a material substance that is first offered to a deity (in Hinduism) and then consumed. Literally, a gracious gift. Anything, usually edible, given by a saint, Perfect Master or the Avatar to their followers. Anything, usually edible, that is first offered to a deity, saint, Perfect Master or the Avatar and then distributed in His name. The prasad has the deity's blessing residing within it. In contemporary Hindu religious practice in India, the desire to get prasada and have darshan are the two major motivations of pilgrimage and temple visits. As a mental condition, prasāda has a rich history of meanings in the Sanskrit tradition from Vedic literature onwards. In this textual tradition, prasada is a mental state experienced by gods, sages, and other powerful beings which is marked by spontaneous generosity and the bestowing of boons. Prasāda is understood in this sense of a mental state from the earliest literature (Rig Veda) onwards—not as an aspect of ritual practice. In later texts such as the Shiva Purāna, references to prasada as a material substance begins to appear alongside this older meaning. In its material sense, prasada is created by a process of giving and receiving between a human devotee and the divine god. For example, a devotee makes an offering of a material substance such as flowers, fruits, or sweets—which is called naivedya. The deity then 'enjoys' or tastes a bit of the offering, which is...
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...Cookbook: Dessert Media: Dessert | Apple Pie Baked custard An assortment of desserts on a table Dessert (/dɨˈzɜrt/) is a course that concludes a main meal. The course usually consists of sweet foods and beverages, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world there is no tradition of dessert to conclude a meal. The term dessert can apply to many foods, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. Contents * 1 Etymology * 2 Usage * 3 History * 4 Ingredients * 5 Varieties * 5.1 Cakes * 5.2 Chocolates and candies * 5.3 Cookies or biscuits * 5.4 Custards and puddings * 5.5 Deep-fried desserts * 5.6 Frozen desserts * 5.7 Jellied desserts * 5.8 Pastries * 5.9 Pies, cobblers, and clafoutis * 5.10 Sweet soups * 6 Gallery * 7 By continent * 7.1 Africa * 7.2 Asia * 7.3 Eurasia * 7.4 North America * 7.5 South America * 7.6 Oceania * 8 Market * 9 Nutrition * 10 See also * 10.1 List articles * 11 References * 12 Further reading Etymology The word "dessert" originated from the French word desservir, meaning "to clear the table."[1]...
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...History: Formed in 1946 as a Dairy Cooperative based in Anand,Gujrat. Its brand name is taken from Sanskrit word “Amoolya” meaning precious and is managed by the Gujarat Co-operative Milk Marketing Federation Ltd. (GCMMF). It was established because of the exploitation of marginal milk producers by traders or agents of existing dairies in the small town named Anand. Amul has appropriate and unique model that is targeted towards rural development. Amul was the pioneer of the White revolution of India, making India the largest producer of milk and milk products in the world. It is a brand with an annual turnover of Rs67.11 billion. Its network links more than 2.8 million village milk producers. It averages a milk collection of around 10.16 million litres per day. Amul has been able to remain successful because: 1. They have managed to integrate the farmers, policy makers, management team and the working professionals. Each acknowledging their roles and limitations. 2. They gave the rural milk producers the best technology to harness milk to the best of their capacity. 3. They provide a support system to the milk producers without disturbing their existing agro-economic systems. 4. They put back the profits by way of manpower, material and machines, in the rural sector for the common good and betterment of the member producers. 5. Finally, even with continuous growth with time and on such a large scale scale, it has remained with their small producer members...
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...COSTING PROJECT Guided by :Prof. Arti Modi Prepared by: Anjali Moolrajani -66 Vinay Iyer -76 Ankit Lodhia - 86 Shalikram Padhya - 96 Vishal Satra - 106 Description of cake/ Introduction Chocolate cake recipe is easy to follow and the ingredients are staples in most kitchens. The result is rich, moist, and absolutely delicious. Children will be licking their lips and picking up the last crumbs from their plates after trying a slice of this chocolate cake. Depending on the financial budget one has to take decision .Do take your accountant views on this. All other legal and government related jobs have to be completed prior to operations. Few actions like registration, taxes and water and electricity connections, No objection for authorities to start bakery in that particular area. The Four Most Important M s of any business which are applicable to bakery business are . Man Bakery requires skilled bakers either you hire bakers or learn bakery skills from good professional bakery schools/institutes. Other s could be expert accountants/sales/procurement people if you plan to run bakery on a bit larger scale. Money Finances has to be arranged as first step open a current account in nearby bank. Check with the accountant on amount of money you would require for raw material, packaging material, fuel overheads. To avail finances you can source it from bank loans, personal savings, credit card...
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...Engro Corporation is one of those corporations who have most diversified products in Pakistan. Engro Corporation has the following companies: • Fertilizer. • Polymer & Chemicals. • Vopak terminal. • Power Generation. • Elengy Terminal Pk. Ltd. • Food & Beverages. • EXIMP Pvt. Ltd. Products of Structure of Engro foods: Engro entered in the business of foods with its dairy products. Their first product was their milk with the name Olper’s milk. It is rich creamy thick milk. It is one of the leading dairy products in the market. Olper’s lite is another milk product of engro foods. This is the ideal low-fat, hi-calcium milk for adults who want to stay healthy, active and fit for life, Olper's Lite contains all the inherent nutrients of milk that can boost energy, without the extra calories that cause weight gain. Olper's Cream is a rich, creamy delight that has initiated a new trend not just amongst baking and dessert makeing, but also within conventional households, where it is generously splurged over every-day food items as the primary ingredient to enhance the culinary experience by transforming it into a scrumptious creamy sensation. Dairy Omung is the wholesome all purpose dairy brand of engro foods that provides price and quality conscious consumers with a premium milk product at an affordable price. Olper’s flavored milk is also one of their hot selling product. Olper’s Badam Zafrani and Olper’s Rose are their flavored milk products. Ice cream is one those food...
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...1 teaspoon kosher salt * 1 teaspoon baking soda * 2 ounces sugar, approximately 1/4 cup * 10 ounces light brown sugar, approximately 1 1/4 cups * 1 whole egg * 1 egg yolk * 2 tablespoons whole milk * 1 1/2 teaspoons vanilla extract * 12 ounces semisweet chocolate chips * 8 ounces unsalted butter For the Cinnamon Rolls: * 1/2 cup white rice flour (77 g.) * 1/2 cup brown rice flour (67 g) * 1/2 cup tapioca starch (59 g) * 1/2 cup potato starch (76 g) * 1/4 cup millet flour (34 g) (or potato flour) * 1 teaspoon xanthan gum (or guar gum for corn-free) * 1/2 teaspoon pectin (leave out 1/2 teaspoon xanthan gum) (optional) * 1/4 teaspoon salt * 1/8 teaspoon gluten free baking powder (Featherweight is corn-free) * 3 Tablespoons sugar * 1 cup warm 2% reduced fat buttermilk, (or milk) heated to 105 - 110°F * 1/3 cup unsalted butter, melted, cooled * 1 1/4 teaspoon instant dry yeast * 1 egg, room temperature For the Filling: * 1/2 cup dark brown sugar, packed * 1 1/2 teaspoons ground cinnamon * 2 3/4 Tablespoons unsalted butter, barely melted For the Cream Cheese Icing: * 2 Tablespoons cream cheese * 1 cup confectioners’ sugar (Trader Joe's Organic is corn-free.) * 1 Tablespoon milk of choice * 1/2 teaspoon pure vanilla extract For Dairy-Free Icing: * 1 Tablespoon dairy-free buttery spread or shortening (I use palm shortening)...
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...RECIPE FOR BETH'S FOOLPROOF FRENCH MACARONS Makes 24 completed sandwich cookies INGREDIENTS 3 Egg Whites ¼ cup white sugar (50 g) 2 cups confectioners sugar (200 g) 1 cup almond flour (120 g) (SEE NOTE BELOW) pinch of salt ¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work) NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she'll show you a great easy way to make it yourself!http://bit.ly/WZQ1fZ RASPBERRY BUTTER CREAM ½ cup salted butter (120 g) 3/4 cup powdered sugar (75 g) 1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice METHOD: Preheat oven to 300 degrees Beat egg whites and sugar for 8-10 mins. TIP: #1 eggwhite should be room temp. To create room temp eggs, submerge in warm water for 5 mins. Whip until they form a peak that stands upright. Think Seattle Space needle. Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be. TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie. Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix...
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...Ingredients: · Chicken boneless (thinly sliced) 1 cup or 3 sliced sausages · 1/2 pound penne pasta · 2 tablespoons butter · 2 tablespoons olive oil · 2 cloves garlic, minced · ½ cup chicken broth · 1 (8-ounce) can tomato sauce · 1 cup heavy cream · 1/2 to 1 tsp salt & pepper (or as per taste) · 1 tablespoon fresh parsley, chopped · 6-8 fresh basil leaves, chiffonaded · Oil 1/4th cup Chicken 1. Marinate chicken with salt, crushed red pepper, crushed black pepper and garlic paste. 2. Heat 2tbsp butter and 2tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add crushed garlic and fry for a few seconds. 3. Add marinated chicken and saute till done. 4. Set chicken aside to cool. Sauce 1. Heat 2tbsp butter and 2tbsp olive oil in the skillet over medium heat. 2. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). 3. Add the chicken broth (knorr cube) to the pan and add enough water to blend well. 4. Once the broth has blended, stir in tomato sauce. 5. Add the heavy cream and stir well to combine. 6. Season with salt and pepper to taste. 7. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. 8. Drain the separately boiled pasta and add it to the sauce along with the sauteed chicken. 9. For garnishing you can use basil...
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...How to Make Scrambled Eggs Ingredients * 2 eggs per person * Salt and pepper (optional) * Butter * Cheddar cheese (optional) * Milk (optional) Prepare the eggs. Break two eggs per person into a bowl or jug. Add one tablespoon of milk, water, or sour cream per egg if you prefer a more tender moist dish; adding liquid to the eggs means the dish is less likely to turn out tough or rubbery. Mix well until the color and texture are uniform throughout. Add salt and pepper to season, if desired. Select the right sized pan for the number of eggs you will scramble. Two eggs will require a very small pan, while a dozen eggs requires a much larger one. Heat a pat of butter (2 teaspoons), bacon grease or oil in a frying pan. Move the pan by its handle, so that the melted fat glides around the surface and coats the entire pan. Flick some tap water onto the skillet from your fingertips to test the heat. When small droplets sizzle and evaporate, the pan is just hot enough to pour in the egg mixture. Continue to whisk as you pour the egg mixture into the pan. Set the burner on low. Watch that as the eggs start to cook, the mixture solidifies. As soon as this starts happening, move the mixture around the pan with a spatula to scrape the cooked eggs from the bottom to the top of the mixture and expose the still-wet portions to the heat. This keeps the eggs from developing a leathery brown skin on the bottom. Look to see if your eggs are almost cooked; when they are,...
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...easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. 2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. Bake in the preheated oven for 30 minutes, or until heated through. Shrimp and Mushroom linguini Ingredients * 1 (8 ounce) package linguini pasta * 2 tablespoons butter * 1/2 pound fresh mushrooms, sliced * 1/2 cup butter * 2 cloves garlic, minced * 1 (3 ounce) package cream cheese * 2 tablespoons chopped fresh parsley * 3/4 teaspoon dried basil * 2/3 cup boiling water * 1/2 pound cooked shrimp Directions 3. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain. 4. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate. 5. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through. Toss linguini with shrimp sauce, and serve. Better than BLEEP cake! Ingredients * 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare * 1 (20-ounce) can crushed...
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...| Photo IngredientsServings Ingredient Edit/Substitutions Cancel Save | 12 cup | butter (at room temperature) | | 1 14 cup | sugar | | 2 | eggs | | 2 tsp | vanilla extract | | 1 14 cup | all-purpose flour | | 14 tsp | salt | | 3 tbsp | cocoa powder | | 2 tbsp | food coloring (red) | | 4 oz | cream cheese (for frosting) | | 14 cup | butter (for frosting) | | 2 cup | powdered sugar (for frosting) | | 1 tsp | vanilla (for frosting) | | 2 tbsp | milk (as needed, for frosting) | Method 1 | Preheat oven to 350. | 2 | Butter and flour an 8 x 8 cake pan. | 3 | In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste. | 4 | In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips. | 5 | Spread in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting. | 6 | Cream Cheese Frosting: Start with your ingredients at room temperature. Beat the butter, cream cheese, and vanilla. Beat in powdered sugar, adding milk as needed to reach a spreadable...
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...dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. If you’re scared of cutting too far, a good technique is resting the potato in a wooden spoon. The spoon will actually prevent you from going all the way through! Cut up your butter. Using super cold butter makes it easier to slice and to shove in the potato. I recommend sticking it in the freezer for bit. Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. Transfer them to a baking sheet and season with salt and pepper. (I skipped the pepper.) Drizzle a little olive oil on top of the potatoes and they’ll be good to go. After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! First you have drizzle the heavy cream atop the potatoes … ...
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