Guide to Good Food. Chapter 29 Europe
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1 Guide to Good Food Chapter 29 Europe Tools: Printer (color optional) 4 sheets of 8.5 x 11 paper Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines These instructions accompany the interactive E-Flash Cards online at
2 braten German term for roast, which is Germany s national dish. Guide to Good Food Chapter 29 Europe 01 of 28 E-Flash Cards cockles A type of mussel common along the coast of Wales. Guide to Good Food Chapter 29 Europe 02 of 28 E-Flash Cards colcannon An Irish dish made with mashed potatoes mixed with chopped scallions, shredded cooked cabbage, and melted butter. Guide to Good Food Chapter 29 Europe 03 of 28 E-Flash Cards crayfish A crustacean related to the lobster. Guide to Good Food Chapter 29 Europe 04 of 28 E-Flash Cards
3 crêpe A thin, delicate pancake that is usually rolled around a filling. Guide to Good Food Chapter 29 Europe 05 of 28 E-Flash Cards croissant A flaky, buttery French yeast roll shaped into a crescent. Guide to Good Food Chapter 29 Europe 06 of 28 E-Flash Cards escargot A snail eaten as food. Guide to Good Food Chapter 29 Europe 07 of 28 E-Flash Cards fines herbes A mixture of fresh chives, parsley, tarragon, and chervil used to flavor many French soups and stews. Guide to Good Food Chapter 29 Europe 08 of 28 E-Flash Cards
4 fish and chips Battered, deep-fried fish fillets served in England with a British version of French fries. Guide to Good Food Chapter 29 Europe 09 of 28 E-Flash Cards haggis A Scottish dish made from a sheep s stomach stuffed with a pudding made from oatmeal and the sheep s organs. Guide to Good Food Chapter 29 Europe 10 of 28 E-Flash Cards haute cuisine A style of French cooking characterized by elaborate preparations, fancy garnishes, and rich sauces. Guide to Good Food Chapter 29 Europe 11 of 28 E-Flash Cards hors d oeuvres Small dishes designed to stimulate the appetite. Guide to Good Food Chapter 29 Europe 12 of 28 E-Flash Cards
5 husmankost The traditional, everyday style of cooking enjoyed in Swedish homes. Guide to Good Food Chapter 29 Europe 13 of 28 E-Flash Cards kartoffelpuffer German potato pancakes. Guide to Good Food Chapter 29 Europe 14 of 28 E-Flash Cards lingonberry A tart, red berry used in Swedish desserts. Guide to Good Food Chapter 29 Europe 15 of 28 E-Flash Cards lutefisk A traditional Norwegian fish dish made from dried cod that have been soaked in a lye solution before cooking. Guide to Good Food Chapter 29 Europe 16 of 28 E-Flash Cards
6 nouvelle cuisine A style of French cooking that emphasizes lightness and natural taste in foods. Guide to Good Food Chapter 29 Europe 17 of 28 E-Flash Cards provincial cuisine The style of French cooking practiced by most French families using locally grown foods and simple cooking methods. Guide to Good Food Chapter 29 Europe 18 of 28 E-Flash Cards pudding basin A deep, thick-rimmed bowl used to steam British puddings. Guide to Good Food Chapter 29 Europe 19 of 28 E-Flash Cards quiche A French custard tart served in many variations as an appetizer and a main dish. Guide to Good Food Chapter 29 Europe 20 of 28 E-Flash Cards
7 sauerkraut Fermented or pickled cabbage. Guide to Good Food Chapter 29 Europe 21 of 28 E-Flash Cards sauna A steam bath in which water is poured on hot stones to create steam. Guide to Good Food Chapter 29 Europe 22 of 28 E-Flash Cards smörgåsbord A Swedish buffet that includes a wide variety of hot and cold dishes. Guide to Good Food Chapter 29 Europe 23 of 28 E-Flash Cards smørrebrød Danish open-faced sandwiches usually made with thin, sour rye bread spread thickly with butter. Guide to Good Food Chapter 29 Europe 24 of 28 E-Flash Cards
8 spätzle Small dumplings made from wheat flour, which are a popular German side dish. Guide to Good Food Chapter 29 Europe 25 of 28 E-Flash Cards strudel A German dessert made with paperthin layers of pastry filled with fruit. Guide to Good Food Chapter 29 Europe 26 of 28 E-Flash Cards tea The evening meal in rural areas or an afternoon snack in cities throughout the British Isles. Guide to Good Food Chapter 29 Europe 27 of 28 E-Flash Cards truffles A rare type of fungi that grow underground near oak trees and are used in many French recipes. Guide to Good Food Chapter 29 Europe 28 of 28 E-Flash Cards
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Tools: Printer 8.5 x 11 paper Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines Copyright Goodheart-Willcox Co., Inc. All rights reserved. braten German term for
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scandichotels.de/hamburg Beef Carpaccio Rolls Rocket Salad Marinated Tomatoes Shaved Parmesan Pike-perch Filet Cabbage Potato Purée Brownies Apple Ragout EUR 36,00 Smoked Salmon Rösti Sour Cream Salmon
Seasonal Starters. Featured Starters. Seasonal Entrees. Featured Entrees. Featured Desserts. Seasonal Desserts
Sunday, September 23, 2018 Sunday, September 23, 2018 Corn Chowder Mixed Greens with Pear and Pecans Blackened Catfish Cajun seasoned catfish cooked quickly in butter over high heat. Chicken Francaise
Early Morning Classics
BREAKFAST: SERVED ALL DAY Early Morning Classics Served with your choice of hash browns or grits & toast or biscuit & gravy. (Does not include Freeway Sampler & Smokehouse) FREEWAY SAMPLER * 9.99 Two eggs,
Banqueting Selector Menu for Formal Dinners per person
Banqueting Selector Menu for Formal Dinners 22.50 per person - 2017 Using fresh ingredients, our selection of exciting banqueting choices reflect modern trends but also include traditional favourites.
Your Perfect Day Package
Your Perfect Day Package Package Prices Your Perfect Day Package includes 50 day and evening guests. Additional day guests are charged at the rates below. Charges for evening guests will be based on your
SERVING UP A DIVERSE ARRAY OF FLAVOURS
SERVING UP A DIVERSE ARRAY OF FLAVOURS breakfast served from.30am to 11am Asian Breakfast Coconut-infused Rice with Chicken Wings, Onion Sambal, Fried Egg and Chili Pickles served with Tropical Fruits,
Welcome! We trust that you will have a pleasant experience and leave with fond memories.
Welcome! We trust that you will have a pleasant experience and leave with fond memories. La Carte Our A La Carte menu offers only the freshest ingredients found in and around the Mossel Bay area. Naturally,
Catering. Prices Subject to Change Without Notice
2017 Catering 2018 Prices Subject to Change Without Notice 2 Sandwiches and Sandwich Trays All sandwiches feature Boar s Head Meats and Cheeses! Mini Party Sandwich Tray Vienna rolls stuffed with your
THE BOTANIST BROADGATE CIRCLE
THE BOTANIST BROADGATE CIRCLE Whether you re looking for delectable dining, corporate canapés and cocktails or that private birthday party to remember, The Botanist, in the heart of the city, is the perfect
ASSORTED BAGELS AND CREAM CHEESE - $3.46 BREAKFAST SANDWICHES BISCUITS AND SAUSAGE - $2.52
CONTINENTAL BREAKFAST MENU HOT BREAKFAST MENU ASSORTED BAGELS AND CREAM CHEESE - $3.46 BREAKFAST SANDWICHES BISCUITS AND SAUSAGE - $2.52 ASSORTED BREAKFAST BREAD LOAVES - $9.26 (SERVES 6-8) BREAKFAST SANDWICHES
Brookwood Catering Menu Fall/Winter 2017
SANDWICH TRAYS Choose up to three different sandwiches per tray: Small Sandwich Tray, 6 sandwiches $ 78 Medium Sandwich Tray, 10 Sandwiches $130 Large Sandwich Tray, 18 Sandwiches $234 Texas Gold Sandwich