This document lists various home cleaning and personal care products including window cleaner, cleaning cloths, feather dusters, mops, buckets, brooms, dustpans, bleach, ammonia, scourers, dish soap, detergents, softeners, air fresheners, paper products, soaps, hand washes, shower gels, shampoos, conditioners, moisturizers, deodorants, toothpastes, mouthwashes, toothbrushes, hairbrushes and combs grouped under the categories of home cleaning and health & beauty.
This document lists various home cleaning and personal care products including window cleaner, cleaning cloths, feather dusters, mops, buckets, brooms, dustpans, bleach, ammonia, scourers, dish soap, detergents, softeners, air fresheners, paper products, soaps, hand washes, shower gels, shampoos, conditioners, moisturizers, deodorants, toothpastes, mouthwashes, toothbrushes, hairbrushes and combs grouped under the categories of home cleaning and health & beauty.
This document lists various meats available for purchase at a butcher shop, including chicken, minced meats, sausages, hamburgers, meatballs, bacon, ham, cured ham, salami, mortadella, blood sausage, pork, beef, veal, lamb, chops, ribs, steaks, and chicken breasts.
This document lists different types of seafood available for purchase at a fish shop, including various white fish like hake and sole, smaller fish like sardines, salmon and tuna, and shellfish such as prawns, clams, mussels and scallops. King prawns are also listed as a shellfish option available.
This document provides an overview and description of a book titled "Exercises in Modern English Grammar" by A. S. Saakyan. It was published in 2006 by Iris-Press as part of their higher education series. The book contains 448 pages and is intended as a study guide for high school students and university students to review and strengthen their knowledge of English grammar. It covers morphology and syntax through analytical, practice, and creative exercises. Each section concludes with test exercises and answers to allow for self-assessment. The book aims to reflect the latest developments in the English language from the late 20th and early 21st centuries. It is designed to be a flexible resource that can be used alongside any basic English language course.
This document summarizes the research and design process for a new butchery shop with a tasting area. It includes floor plans and sections of the proposed design layout, with separate areas for selling fresh and packaged meats/wines, a cashier counter, and a dedicated space for tasting foods. Mood boards and references are provided to illustrate design elements like wood, copper, lighting, and product displays. Interviews with the owner of an existing butcher shop provided insights into operations, customer needs, and challenges facing traditional shops. The proposed design aims to enhance the customer experience while maintaining the core functions of a butcher.
This document lists various types of meat products available for purchase at a butcher shop, including chicken, minced meats, sausages, hamburgers, meatballs, bacon, ham, cured ham, salami, mortadella, blood sausage, pork, beef, veal, lamb, chops, and steak.
This document lists various types of vegetables sold by a greengrocer's shop, including avocado, garlic, artichoke, celery, eggplant, broccoli, courgette, pumpkin, onion, cabbage, cauliflower, mushroom, endive, asparagus, spinach, peas, broad beans, green beans, lettuce, corn, potato, cucumber, carrot, tomato, radish, beetroot, leek, pepper, and parsley. The document also mentions that the shop is a greengrocer's and that "he is a..." greengrocer.
Pierre Hermé : analyse sémiotique de la marque
Étude de cas, master 2 Celsa, en formation continue. mai 2011.
Auteurs: Maya Antoun, Pascal Bué, Céline Fischer, Michèle Gabet, Véronique Lemoine.
This document lists various baked goods that a baker produces including breads such as loaf, baguettes, and wholemeal brown bread as well as pastries, cakes, croissants, brioche, wraps, ciabatta, and other items like pancakes, muffins, waffles, and stick bars.
Building the ice cream business in india(1)Rajarshi Mitra
Unilever entered the Indian ice cream market in the 1990s through acquisitions and partnerships. They launched Walls ice cream and established Kwality Walls as the main brand. To grow the market, they pursued innovative products, effective promotions, expanded distribution through retail outlets and mobile vendors, and tailored their offerings to Indian tastes. These strategies helped Kwality Walls become the market leader by understanding customers and building the brand through quality and affordable options.
The document analyzes several bakeries in Clark, Philippines. It describes the location, products offered, pricing, service quality, customer base, and peak operating details of bakeries like Jiin Bakery, Pan de Manila, Red Ribbon, French Baker and Perfect Loaf. Common findings are that the bakeries are located in commercial areas, offer breads, cakes and coffee, maintain clean facilities and provide fast service. Customers typically purchase bread and coffee and spend 15-30 minutes at the bakeries. The document aims to understand the micro-market dynamics of bakeries in Clark.
1) The document is a lesson plan for a 5th grade class to learn about vegetables and favorite foods.
2) The lesson aims to teach students to name vegetables, say their favorite food, and ask and say what foods they like or dislike.
3) Activities include identifying vegetables like tomatoes, carrots, bell peppers, and corn, completing sentences about vegetables, and asking each other about favorite foods and food preferences.
The document discusses fruit and vegetables. It defines vegetables as edible plant tissue including roots, bulbs, stems, flowers, leaves, seeds and some fruits. Fruits are the edible parts of plants containing seeds or mature ovaries. Fresh produce provides dietary fiber, vitamins, minerals and little to no fat. When shopping, one should avoid bruised or damaged items and buy in season. Proper refrigeration and storage helps maintain freshness and safety.
Ice cream originated in China over 4000 years ago and was enjoyed by ancient cultures like the Persians and Romans. It became popular in Europe starting in the 16th century when recipes were taken from Italy to France and England. Hand-cranked ice cream churns were invented in the 1840s, making ice cream more widely available. The first ice cream factory opened in the 1850s and ice cream cones and chocolate-coated ice cream bars were invented in the late 1800s and early 1900s, contributing to ice cream's popularity today as there are now hundreds of varieties available.
This presentation provides a history of the ice cream industry from its origins in ancient China and Rome to modern developments. Key events include the first ice cream factory opening in 1850, the invention of mechanical refrigeration making ice cream widely distributable, and the creation of popular treats like the ice cream cone and Eskimo Pie. The presentation also discusses the economic importance of the ice cream industry, the benefits and potential harms of ice cream consumption, and the major ice cream brands in Pakistan.
This document provides information on fruits and vegetables, including recommended daily amounts, classifications, nutrients they provide, selecting, storing, preserving nutrients when cooking, and conditions that destroy nutrients. It recommends eating at least 2 1/2 cups of fruit and 3 cups of vegetables per day. Various fruits and vegetables are classified by their physical characteristics like bulbs, leaves, roots, etc. They provide vitamins, minerals, fiber and other nutrients important for health. Proper storage methods depend on if the produce is fresh, dried, canned or frozen. Steaming is highlighted as the best cooking method to retain nutrients.
Comparison of Haagen-Dazs, Ben & Jerrys, Baskin Robbins, Cold Stone Creamery ...Unmetric
Take a deep dive into the social media habits of top ice cream brands on Facebook. See how Haagen-Dazs, Cold Stone Creamery and others battle for the hearts of their consumers with engaging content and viral campaigns.
10 Ways to Win at SlideShare SEO & Presentation OptimizationOneupweb
Thank you, SlideShare, for teaching us that PowerPoint presentations don't have to be a total bore. But in order to tap SlideShare's 60 million global users, you must optimize. Here are 10 quick tips to make your next presentation highly engaging, shareable and well worth the effort.
For more content marketing tips: http://www.oneupweb.com/blog/
Le premier magazine gratuit, collaboratif et électronique des blogs culinaires. Au sommaire : Le Roquefort Papillon à l’apéritif ! - Le foie gras - Les coquillages - La volaille - Les accompagnements - Menu de fêtes Sans gluten, sans œuf & sans lactose & quelques conseils - Cadeau gourmand sans gluten & idées de cadeaux gourmands de dernière minute - Rencontre avec... Patrick Roger, artiste chocolatier & « Allégories » au chocolat - Les desserts de fêtes - Biscuits de Noël autour du monde… - Les mignardises - La cuisine des restes
Le premier magazine gratuit, collaboratif et électronique des blogs culinaires. Au sommaire : Les courges - Dossier 6 recettes, Millefeuilles de pommes de terre bresaola, roquette & chèvre, Rencontre avec... Alain Passard, Biscuits crousti-fondants aux noix & zestes d'orange, Les pommes - Dossier 7 recettes, British Corner - Eccles cakes, Filet mignon façon « Orloff » aux bettes, mozzarella & poitrine fumée, Terrine de veau aux champignons & noisettes, Les gâteaux de famille - Dossier 6 recettes, Conchiglioni farcis aux champignons & chorizo, Rencontre avec... Franck Guignochau, La crème de marrons - 3 recettes gourmandes
You are invited to morrow at a very special eventScuiller Eric
Chef Eric, a master French chef, will be giving a cooking class at the dock side grill this Thursday at 1:00pm where he will demonstrate how to make chilli glazed shrimps, curried risotto, and papaya vanilla chutney, which will then be served to attendees. Reservations can be made at guest service or by calling #322.
El menú presentado incluye entradas como rosada de salmón ahumado con crema agria al cebollin y caviar osetra, y ravioli de hígado de pato fresco y hongos a la trufa negra con salsa de aves. Los platos principales son robalo rostizado a la nuez de macadamia con ratatouille a la menta y rack de cordero marinado en café de Chiapaneco tostado con risotto al pistache. Para finalizar, quesos de Francia, pan fougasse y mousse de chocolate y fr
This document contains the menu and biography of Eric Scuiller, an executive chef. It begins with Scuiller describing himself as inspirational, compassionate, direct, and authoritative, and that true leadership is about winning people's hearts. It then lists several appetizer, entree, and dessert dishes that will be served, including tuna tartar, lobster cobb salad, seared scallops, braised short ribs, filet mignon, and desserts like creme brulee and chocolate cremeux. The document emphasizes that as a leader one must be loved by their team to succeed.
El documento lista los nombres y puestos de varios chefs que trabajarán en un Evento VIP el 13 de Junio de 2009, incluyendo al Chef Ejecutivo Eric Jacques Scuiller, Chef Basilic Francisco Flores, Chef de Banquete Francisco Puc, Chef de Cocina Fría Ramón Villalobos, Chef de La Joya Jehu Lopez, Chef de Room Service Santos Gallegos, Chef Pastelero Yves Revelly y Chef Stewart Antonio García, junto con sus respectivos equipos.
This recipe serves 4 people and includes grilled swordfish steaks served with a basil pesto and arugula truffle salad. To make the pesto, cashews, garlic, olive oil, basil and goat cheese are blended together. A walnut vinaigrette is prepared separately by blending walnut oil, canola oil, white balsamic vinegar and Dijon mustard. The swordfish is seared in olive oil for 4 minutes per side, then served atop the basil pesto with the arugula salad tossed in the walnut vinaigrette served alongside in parmesan cups.
This document provides a recipe for grilled yellowfin tuna served with arugula pesto and passion fruit hash potatoes. It recommends pairing the dish with a dry, floral white wine from Friuli, Italy. The recipe calls for marinating the tuna in citrus juices and soy sauce before grilling. The arugula pesto is made by blending arugula, walnuts, garlic, olive oil, and goat cheese. The potatoes are boiled and smashed with passion fruit juice, butter, and tomatoes.
The document provides the menu for Piccolos restaurant in Antigua, including appetizers, soups, salads, pastas, main dishes and desserts. For each item, there is a description of ingredients and preparation techniques. Notes are included after each recipe to provide additional context or serving suggestions from the chef. The menu showcases fresh local ingredients and international fusion cuisine.
This document provides a recipe for a Polynesian salsa that includes fresh tomatoes, garlic, cilantro, parsley, basil, lemon juice, chili peppers, coconut, and rum. The tomatoes are diced and salted to draw out water before being rinsed and mixed with the other ingredients. The salsa is refrigerated for several hours before serving to allow the flavors to blend.
Pave de mahi mahi en croute de papaye, beurre blanc à l’ananas
Pave de perroquet en feuille de brique
1. 1.
Pave de Perroquet (200gr) 16
Huile olive cuisson 1 Lt
Rizotto a l’encre 3 Kg
Beurre blanc :
Thym frais 10 BCH
Echalotes émincées 250Gr
Vinaigre blanc 15 Lt
Vin blanc 75Cl
Crème fraiche 1 Lt
Beurre pommade 1 Kg
Piment d’Espelette QS
TECHNIQUE DE CUISSON
Le risotto sera fait de façon classique, échalotes huile & riz round,
déglacer vin blanc & ensuite en 3 étapes finit avec un fumet de
poison, ajouter l’encre a la dernière étape. Si le produit est trop
coulant ajouter un peu de parmesan, Mouler en cercles sur plaques
graissées. Beurre blanc : échalotes hachées thym frais vin blanc vin
Blanc faire cuire jusqu'à évaporation totale du liquide. Ajouter la
crème. Puis, incorporer le beurre aux échalotes encore chaudes.
Couper le filet de Perroquet en portions de 200Gr. Déposer une
portion de poisson au centre d'une feuille de pâte filo. Déposer 2
feuilles de basilic sur le Perroquet. Saler et poivrer. Refermer la
pâte et l'attacher à l'aide d'une petite ficelle et beurre clarifie faire
de même pour les autres portions. Déposer les baluchons sur une
plaque à biscuit et cuire pendant 10 à 12 minutes, ou jusqu'à ce que
la pâte soit dorée. Un disque de risotto sera servit sous le poisson &
la sauce autour.
TELEPHONE : 689.55.10.07/ 689.71.75.11
Chef: Eric Jacques Scuiller
Maitre cuisinier de France mail :
exec.chef@hilton-moorea.pf Executive chef au
Hilton Moorea
Baluchon de Pave de Perroquet, sur rizotto a l’encre, beurre
blanc au thym frais de Moorea
Fresh local parrot fish, wrapped in phyllo dough, squid ink
risotto & Moorea fresh thyme butter sauce
Vente : 20/20
Prix : 3600 Xpf
Commentaires : Soirée
exceptionnelle au Hilton
Moorea, 102 couverts a la
carte….et TOUS les spéciaux
ont étés vendus ; difficile de
rêver mieux….quelques fois
ce métier est très valorisant !
Recette numéro: 57
Date: Lundi 29 octobre
Dessert :