This document provides a tariff for standard meals, beverages and snacks served onboard trains. It lists 18 items including standard tea for Rs. 3, coffee for Rs. 5, packaged water for Rs. 12 and standard breakfast options like bread and omelette for Rs. 20. It also outlines the menus and prices for standard vegetarian and non-vegetarian casserole meals ranging from Rs. 30-35, and thali meals priced at Rs. 20 for vegetarian and Rs. 27 for non-vegetarian.
This document provides the menu and pricing for standard breakfast, meals, and beverages served on Indian Railways trains. For standard breakfast, options include bread and cutlets, idli and vada, upma and vada, or pongal and vada for vegetarians and an omelette for non-vegetarians. Standard casserole meals include rice, bread, dal or sambhar, vegetables or eggs, yogurt, pickle, and water. Additional beverages include tea, coffee and packaged drinking water. Standard prices are provided for each item. Passengers can request cash memos and provide feedback to the Indian Railway Catering and Tourism Corporation.
Dee's shopping list healthy eating on a budgetDeesWholefoods
This document is a shopping list containing the name, quantity, unit price, and total cost of various food items. There are over 50 items on the list including produce, meat, dairy, grains, and packaged goods. The total cost of the items on the list is €75.26. Key items include tofu, tinned tomatoes, chickpeas, tuna, rice, pasta, bread, eggs, milk, chicken, and various fresh fruits and vegetables. The list provides a detailed breakdown of the costs for a weekly grocery shop.
This document contains a 4-day food and exercise log with detailed nutritional information. Each day consists of breakfast, lunch, dinner and snack items along with calorie counts for food and exercises. The total calories and macronutrients consumed are summarized at the bottom of each day. A variety of foods are eaten including smoothies, fruits, vegetables, eggs, dairy and meats. Cardiovascular and strength training exercises are also logged each day.
The document lists various produce items, prices, quantities, and producers. It appears to be an order or pricing sheet from a produce supplier, as it includes items like vegetables, eggs, dairy, bread, pasta, preserves, fruit, liquor, meat, oil, and cleaning supplies. For each item it provides the name, unit, unit price, total price, and quantity. It also includes totals for individual customers and overall.
The document is a lunch menu for an elementary school for the month of October. It lists the main dish and sides being served each day, including options like seasoned chicken, beef burgers, turkey sandwiches, and orange chicken bowls. Most meals include a whole grain option like whole wheat bread or naan and a vegetable side like salad, corn, or steamed broccoli. Fresh fruit and low-fat milk are available daily. The menu notes that whole grain and vegetarian options are identified and that menus are subject to change.
The document provides ingredients and preparation instructions for various burgers and sides available at a grill station. It includes hamburgers, cheeseburgers, bulgogi burgers, chicken burgers, and more. Precise amounts of condiments, vegetables, sauces, and meat patties are listed for each item. Cooking times and temperatures are specified for grilling and frying various components. Instructions are also included for preparing rice dishes like beef rice and chicken ball rice to accompany the burgers.
This document provides a 7-day meal plan and recipes for the Atkins Induction phase. Each day specifies breakfast, snack, lunch, another snack and dinner with the net carb count for each. Recipes are provided for some of the meals and snacks, including Muffin in a Minute for breakfast on day 1, Mixed Greens with vegetables for lunch one day, and Ranch Dressing. The net carb counts range from 19-22 grams per day.
The daily menu lists roast beef as the main dish for Monday, with apple pie and a cup of tea also available. However, no other meals are specified for the rest of the week.
This document provides the menu and pricing for standard breakfast, meals, and beverages served on Indian Railways trains. For standard breakfast, options include bread and cutlets, idli and vada, upma and vada, or pongal and vada for vegetarians and an omelette for non-vegetarians. Standard casserole meals include rice, bread, dal or sambhar, vegetables or eggs, yogurt, pickle, and water. Additional beverages include tea, coffee and packaged drinking water. Standard prices are provided for each item. Passengers can request cash memos and provide feedback to the Indian Railway Catering and Tourism Corporation.
Dee's shopping list healthy eating on a budgetDeesWholefoods
This document is a shopping list containing the name, quantity, unit price, and total cost of various food items. There are over 50 items on the list including produce, meat, dairy, grains, and packaged goods. The total cost of the items on the list is €75.26. Key items include tofu, tinned tomatoes, chickpeas, tuna, rice, pasta, bread, eggs, milk, chicken, and various fresh fruits and vegetables. The list provides a detailed breakdown of the costs for a weekly grocery shop.
This document contains a 4-day food and exercise log with detailed nutritional information. Each day consists of breakfast, lunch, dinner and snack items along with calorie counts for food and exercises. The total calories and macronutrients consumed are summarized at the bottom of each day. A variety of foods are eaten including smoothies, fruits, vegetables, eggs, dairy and meats. Cardiovascular and strength training exercises are also logged each day.
The document lists various produce items, prices, quantities, and producers. It appears to be an order or pricing sheet from a produce supplier, as it includes items like vegetables, eggs, dairy, bread, pasta, preserves, fruit, liquor, meat, oil, and cleaning supplies. For each item it provides the name, unit, unit price, total price, and quantity. It also includes totals for individual customers and overall.
The document is a lunch menu for an elementary school for the month of October. It lists the main dish and sides being served each day, including options like seasoned chicken, beef burgers, turkey sandwiches, and orange chicken bowls. Most meals include a whole grain option like whole wheat bread or naan and a vegetable side like salad, corn, or steamed broccoli. Fresh fruit and low-fat milk are available daily. The menu notes that whole grain and vegetarian options are identified and that menus are subject to change.
The document provides ingredients and preparation instructions for various burgers and sides available at a grill station. It includes hamburgers, cheeseburgers, bulgogi burgers, chicken burgers, and more. Precise amounts of condiments, vegetables, sauces, and meat patties are listed for each item. Cooking times and temperatures are specified for grilling and frying various components. Instructions are also included for preparing rice dishes like beef rice and chicken ball rice to accompany the burgers.
This document provides a 7-day meal plan and recipes for the Atkins Induction phase. Each day specifies breakfast, snack, lunch, another snack and dinner with the net carb count for each. Recipes are provided for some of the meals and snacks, including Muffin in a Minute for breakfast on day 1, Mixed Greens with vegetables for lunch one day, and Ranch Dressing. The net carb counts range from 19-22 grams per day.
The daily menu lists roast beef as the main dish for Monday, with apple pie and a cup of tea also available. However, no other meals are specified for the rest of the week.
The document lists various appetizers and main dishes available at a restaurant along with their prices in Bahraini Dinars. Dishes include cappuccino of seafood, coconut crusted prawns, bangkok royal platter, rangoon colonial mussels, trio of satays, and others. Dessert options listed at the end include sticky rice pudding, ginger poached pear spring roll, coconut creme brulee, and mango sorbet. Prices for dishes range from BD 1,800 to BD 4,800.
The document outlines a 10 day cycle menu for a hospital that provides nutritious and varied meals while considering factors like client preferences, seasonal availability, budget, equipment, and staff skills. Each day includes 3 meals and snacks, with menus varying food colors, textures, temperatures, and forms to appeal to patients. The cycle then repeats.
The document lists various foods and beverages that were consumed throughout the day, including breakfast items like cereal, eggs, and toast, snacks such as bread, cookies, and fruit, and dinner foods like soup, meat, and desserts. It appears to be a daily food log or menu that was recorded over multiple meals with repetitive items listed.
This webinar will cover the benefits for a cycle menu as well as build a cycle menu. Resources for building menus and utilizing USDA Foods in a cycle menu will also be shared.
Professional Standard Codes: 1000 Nutrition; 1100 Menu Planning; 1120 Cycle Menus
The document provides two sample days of meals for a healthy eating menu. Each day meets the recommended daily amounts of grains (6 oz), dairy (3 cups), fruit (2 cups), vegetables (3 cups), and meat/fish/beans (6 oz). Day 1 includes a frittata for breakfast, chicken teriyaki for lunch, grilled fish for dinner and meets all recommendations. Day 2 has rice and fish for breakfast, a mongolian chicken bowl for lunch, a vegetarian burrito for dinner and also meets all recommendations.
FEATURES OF OUR SMART RESTAURANT APPLICATION >>>Digital Menu will replace Menu Book
Tablet or Smartphone based ordering
App availability (Google Play, Apple Store)
Order food & reserve table in advance
User friendly & customer centric
Fresh outlook in ordering food
Uplift business standard
Product display with animation
Product details, ingredients, price, etc.
Timely alert on starter, desserts etc.
Option to comment before ordering
Instant generation (Kitchen order ticket & Bills)
Flexi Payment option (Cash, credit/ debit card)
Save time & reduce manpower
Integratable with existing system
This document discusses different types of menus used in hotels. It provides descriptions of poolside menus, brunch menus, snack menus, tea menus, table d'hote menus, banquet menus, buffet menus, cyclical menus, a la carte menus, lunch menus, dinner menus, brunch menus, specialty menus, ethnic menus, children's menus, diet menus, supper menus, static menus, du jour menus, and dessert menus. The document explains the key characteristics and purposes of each type of menu.
A meal pattern is a tool used to develop menus for specific age groups that includes foods from four food groups: meat/protein, vegetables/fruits, grains, and dairy. Patterns can incorporate standards for sodium, fat, saturated fat, and cholesterol levels set by state agencies. There are different types of menus including a la carte which lists individually priced items, table d'hote which is a fixed price multi-course menu, function menus for special events, and cycle menus which rotate on a weekly or multi-week basis.
Napkin folding is an art form where decorative folds are made in napkins, often displayed as table decorations in restaurants. The practice began in the 1400s among European royalty and grew in the 1800s as part of bourgeois culture. Various folding styles are described including the Bishop Hat, Fan, Lotus, Bunny, Bow Tie, Candle, Heart, Shirt, and Fork Tie folds. Instructions are provided for making 6 or fewer folds for each style napkin.
This presentation discusses menu planning and different types of menus. It defines a menu as a list of dishes available at a food service establishment. There are five main types of menus: a la carte, which allows customers to choose individual dishes; table d'hôte, which offers a limited fixed-price multi-course meal; buffet menus for large events; and cyclic and static menus that change periodically or remain the same, respectively. The presentation also covers the functions of menus in providing information, facilitating ordering, offering choices, crafting an establishment's image, and increasing sales. It emphasizes that effective menu planning considers the kitchen's capabilities, facility limitations, menu items, and costs.
The document discusses various methods for pricing menus, including subjective and objective approaches. Subjective methods are based on assumptions rather than cost analysis, while objective methods use cost data and budgets. Specific pricing methods covered include ingredient markup, prime ingredient markup, markup with accompaniment costs, contribution margin, and ratio pricing. Formulas are provided for calculating multipliers and base selling prices under different methods.
This document provides nutritional information for various foods, including:
1. Standard measurement conversions like cups, tablespoons, etc. and their weights in grams or milliliters.
2. Nutritional values for milk and milk products, fruits, vegetables, oils, sugars, nuts, beverages, alcoholic drinks, cereals, dals, and vegetables - listing the food, portion size, calories.
3. Most entries list the food, amount (e.g. 1 cup), and calories.
The document lists various Indian snack foods, spices, mixes, oils, pickles, sauces, drinks, and jams available for purchase. Products include namkeen, chevada, sev, bhujia, potato and banana wafers, various masalas and mixes for idli and dosa in small value packs, mustards oils, pickles, tomato and chili sauces, vinegars, mango, orange, pineapple and litchi drinks, and jams. Most items are available in packs of 5 or 10 rupees.
This document compares the nutritional information of several popular protein powder brands including Arbonne, Shakeology, Herbalife, Body by Vi, Melaleuca, Amway, and Advocare. It finds that Arbonne provides more supplements than other brands and sources its protein from plant-based sources like pea, cranberry and rice proteins rather than whey or soy. The benefits of Arbonne's plant-based protein blend are that it avoids potential allergens while still providing a complete amino acid profile similar to animal proteins. Arbonne also uses stevia as a natural sweetener and does not contain any artificial ingredients.
Pasta availabiltiy and price list march 2011katevag
Kate Flint operates The Garden Shed, located in Cygnet, Tasmania, which sells certified organic pasta made from a variety of flours including durum wheat, wholemeal, dark rye, spelt, Australian native and gourmet flavors, and gluten-free pasta made from besan, buckwheat, lentil, and rice flours. The document provides pricing for different pasta shapes available in 375g bags, per kg loose, and in 5kg boxes, with prices ranging from $5 to $8 per 375g bag.
The document outlines the types and quantities of preservatives that can be added to different food samples to maintain them for analysis, noting that the preservative used for many dairy products is a 40% formaldehyde solution. It also specifies the minimum quantities of various foods that should be sent to a public analyst for testing. The nature and amount of any preservative added must be clearly labeled on the sample container.
This document is an advertisement for Piggly Wiggly grocery store that includes:
1) A list of sale items and their prices including sodas, coffee, canned goods, dairy products, frozen foods, meats, and more.
2) Information about store services including accepted payment methods and a gas grill contest.
3) The store hours, dates of the sales, and contact information.
The document outlines a weekly diet plan consisting of:
1) Specific meals for breakfast, lunch, and evening each day including protein sources and vegetables.
2) Daily supplements including oats, whey protein, casein protein, fiber supplements, fish oil, and multivitamins.
3) Approved snacks such as nuts, Greek yogurt, and quark to have in addition to the daily meals.
The document lists various appetizers and main dishes available at a restaurant along with their prices in Bahraini Dinars. Dishes include cappuccino of seafood, coconut crusted prawns, bangkok royal platter, rangoon colonial mussels, trio of satays, and others. Dessert options listed at the end include sticky rice pudding, ginger poached pear spring roll, coconut creme brulee, and mango sorbet. Prices for dishes range from BD 1,800 to BD 4,800.
The document outlines a 10 day cycle menu for a hospital that provides nutritious and varied meals while considering factors like client preferences, seasonal availability, budget, equipment, and staff skills. Each day includes 3 meals and snacks, with menus varying food colors, textures, temperatures, and forms to appeal to patients. The cycle then repeats.
The document lists various foods and beverages that were consumed throughout the day, including breakfast items like cereal, eggs, and toast, snacks such as bread, cookies, and fruit, and dinner foods like soup, meat, and desserts. It appears to be a daily food log or menu that was recorded over multiple meals with repetitive items listed.
This webinar will cover the benefits for a cycle menu as well as build a cycle menu. Resources for building menus and utilizing USDA Foods in a cycle menu will also be shared.
Professional Standard Codes: 1000 Nutrition; 1100 Menu Planning; 1120 Cycle Menus
The document provides two sample days of meals for a healthy eating menu. Each day meets the recommended daily amounts of grains (6 oz), dairy (3 cups), fruit (2 cups), vegetables (3 cups), and meat/fish/beans (6 oz). Day 1 includes a frittata for breakfast, chicken teriyaki for lunch, grilled fish for dinner and meets all recommendations. Day 2 has rice and fish for breakfast, a mongolian chicken bowl for lunch, a vegetarian burrito for dinner and also meets all recommendations.
FEATURES OF OUR SMART RESTAURANT APPLICATION >>>Digital Menu will replace Menu Book
Tablet or Smartphone based ordering
App availability (Google Play, Apple Store)
Order food & reserve table in advance
User friendly & customer centric
Fresh outlook in ordering food
Uplift business standard
Product display with animation
Product details, ingredients, price, etc.
Timely alert on starter, desserts etc.
Option to comment before ordering
Instant generation (Kitchen order ticket & Bills)
Flexi Payment option (Cash, credit/ debit card)
Save time & reduce manpower
Integratable with existing system
This document discusses different types of menus used in hotels. It provides descriptions of poolside menus, brunch menus, snack menus, tea menus, table d'hote menus, banquet menus, buffet menus, cyclical menus, a la carte menus, lunch menus, dinner menus, brunch menus, specialty menus, ethnic menus, children's menus, diet menus, supper menus, static menus, du jour menus, and dessert menus. The document explains the key characteristics and purposes of each type of menu.
A meal pattern is a tool used to develop menus for specific age groups that includes foods from four food groups: meat/protein, vegetables/fruits, grains, and dairy. Patterns can incorporate standards for sodium, fat, saturated fat, and cholesterol levels set by state agencies. There are different types of menus including a la carte which lists individually priced items, table d'hote which is a fixed price multi-course menu, function menus for special events, and cycle menus which rotate on a weekly or multi-week basis.
Napkin folding is an art form where decorative folds are made in napkins, often displayed as table decorations in restaurants. The practice began in the 1400s among European royalty and grew in the 1800s as part of bourgeois culture. Various folding styles are described including the Bishop Hat, Fan, Lotus, Bunny, Bow Tie, Candle, Heart, Shirt, and Fork Tie folds. Instructions are provided for making 6 or fewer folds for each style napkin.
This presentation discusses menu planning and different types of menus. It defines a menu as a list of dishes available at a food service establishment. There are five main types of menus: a la carte, which allows customers to choose individual dishes; table d'hôte, which offers a limited fixed-price multi-course meal; buffet menus for large events; and cyclic and static menus that change periodically or remain the same, respectively. The presentation also covers the functions of menus in providing information, facilitating ordering, offering choices, crafting an establishment's image, and increasing sales. It emphasizes that effective menu planning considers the kitchen's capabilities, facility limitations, menu items, and costs.
The document discusses various methods for pricing menus, including subjective and objective approaches. Subjective methods are based on assumptions rather than cost analysis, while objective methods use cost data and budgets. Specific pricing methods covered include ingredient markup, prime ingredient markup, markup with accompaniment costs, contribution margin, and ratio pricing. Formulas are provided for calculating multipliers and base selling prices under different methods.
This document provides nutritional information for various foods, including:
1. Standard measurement conversions like cups, tablespoons, etc. and their weights in grams or milliliters.
2. Nutritional values for milk and milk products, fruits, vegetables, oils, sugars, nuts, beverages, alcoholic drinks, cereals, dals, and vegetables - listing the food, portion size, calories.
3. Most entries list the food, amount (e.g. 1 cup), and calories.
The document lists various Indian snack foods, spices, mixes, oils, pickles, sauces, drinks, and jams available for purchase. Products include namkeen, chevada, sev, bhujia, potato and banana wafers, various masalas and mixes for idli and dosa in small value packs, mustards oils, pickles, tomato and chili sauces, vinegars, mango, orange, pineapple and litchi drinks, and jams. Most items are available in packs of 5 or 10 rupees.
This document compares the nutritional information of several popular protein powder brands including Arbonne, Shakeology, Herbalife, Body by Vi, Melaleuca, Amway, and Advocare. It finds that Arbonne provides more supplements than other brands and sources its protein from plant-based sources like pea, cranberry and rice proteins rather than whey or soy. The benefits of Arbonne's plant-based protein blend are that it avoids potential allergens while still providing a complete amino acid profile similar to animal proteins. Arbonne also uses stevia as a natural sweetener and does not contain any artificial ingredients.
Pasta availabiltiy and price list march 2011katevag
Kate Flint operates The Garden Shed, located in Cygnet, Tasmania, which sells certified organic pasta made from a variety of flours including durum wheat, wholemeal, dark rye, spelt, Australian native and gourmet flavors, and gluten-free pasta made from besan, buckwheat, lentil, and rice flours. The document provides pricing for different pasta shapes available in 375g bags, per kg loose, and in 5kg boxes, with prices ranging from $5 to $8 per 375g bag.
The document outlines the types and quantities of preservatives that can be added to different food samples to maintain them for analysis, noting that the preservative used for many dairy products is a 40% formaldehyde solution. It also specifies the minimum quantities of various foods that should be sent to a public analyst for testing. The nature and amount of any preservative added must be clearly labeled on the sample container.
This document is an advertisement for Piggly Wiggly grocery store that includes:
1) A list of sale items and their prices including sodas, coffee, canned goods, dairy products, frozen foods, meats, and more.
2) Information about store services including accepted payment methods and a gas grill contest.
3) The store hours, dates of the sales, and contact information.
The document outlines a weekly diet plan consisting of:
1) Specific meals for breakfast, lunch, and evening each day including protein sources and vegetables.
2) Daily supplements including oats, whey protein, casein protein, fiber supplements, fish oil, and multivitamins.
3) Approved snacks such as nuts, Greek yogurt, and quark to have in addition to the daily meals.
Similar to Indian rail revised standard menu rates (8)
1. TARIFF FOR STANDARD MEALS, BREAKFAST TEA/COFFEE ETC.
SN ITEM TARIFF (In Rs.)
1. Standard tea (150 ml) in disposable cup (Kullhar) of 3.00
170 ml
2. Tea with tea bag (150 ml) in disposable cup 4.00
(Kullhar) of 170 ml
3. Coffee using instant coffee powder (150 ml) in 5.00
disposable cup (Kullhar) of 170 ml
4. Tea in pots (285 ml)+2 tea bags +2 sugar pouches 5.00
5. Coffee in pots (285 ml)+ 2 Coffee sachets + 2 sugar
pouches
7.00
6. Packaged Drinking water 1 litre bottle (chilled) 12.00
7. Janta Meal 10.00
2. MENU FOR STANDARD BREAKFAST AND STANDARD MEALS
SN. Item Menu Quantity Static Unit Mobile Unit
TARIFF (In Rs.)
1. Standard Breakfast
(in casserole)
Veg.cutlets – 2 nos 100 gms.
Vegetarian *
(a) Bread butter & 2 bread slices with 10 gms 70 gms 17.00 18.00
Cutlet butter chiplet of total weight
15 gms.
Tomato Ketchup sachet
Salt/Pepper
(b) Idli & Vada Idli (4 nos) 200 gms
Urad Vada (4 nos) 120 gms 17.00 18.00
Chutney (packaged 50 gms
separately)
(c) Upma & Vada Upma 100 gms
Urad Vada (4 nos) 120 gms 17.00 18.00
Chutney (packaged 50 gms
separately)
(d) Pongal & Vada Pongal 200 gms
Urad Vada (4 nos) 120 gms 17.00 18.00
Chutney(packaged 50 gms
separately)
Omelet of two eggs 90 gms
Non/Vegetarian *
(a) Bread, butter 2 bread slices with 10 gms 70 gms 20.00 21.00
and omelet butter in chiplet of total
15 gms
weight
Tomato Ketchup sachet
Salt/pepper
3. 2. Standard Casserole meals
SN. Item/Menu Quantity Static Unit Mobile Unit
TARIFF (In Rs.)
1. 1. Rice Pulao or Jira Rice or 150 gms
Vegetarian plain Rice of fine quality
2. Paratha (2 nos) or Chapati 100 gms
(4 nos) or Poories (5 nos)
3. Dal or Sambhar (Thick 150 gms
consistency)
100 gms 30.00 32.00
4. Mixed vegetable 40 gms
(seasonal)
15 gms
5. Curd – 100 gms or sweet
300 ml
6. Pickle in sachet
7. Packaged drinking water
in sealed glass
2. 1. Rice Pulao or Jira Rice or 150 gms
Non- plain Rice of fine quality
Vegetarian 2. Paratha (2 nos) or Chapati 100 gms
(4 nos) or Poories (5 nos)
3. Dal or Sambhar (Thick 150 gms
consistency)
200 gms 35.00 37.00
4. Two eggs curry 40 gms
5. Curd – 100 gms or sweet 15 gms
6. Pickle in sachet 300 ml
7. Packaged drinking water in
sealed glass
* Above rates are inclusive of all taxes.
4. STANDARD THALI MEALS (ONLY IN REFRESHMENT ROOMS)
SN. Item Menu Quantity TARIFF (In Rs.)
1. Plain Rice of fine quality 150 gms
Vegetarian
2. Paratha (2 nos) or Chapati (4 nos) or 100 gms
Poories (5 nos)
3. Dal or Sambhar (Thick consistency) 150 gms 20.00
100 gms
4. Veg. Curry (seasonal)
40 gms.
5. Curd – 100 gms. or sweet
15 gms.
6. Pickle in sachet
1. Plain Rice of fine quality 150 gms
Non-
Vegetarian 2. Paratha (2 nos) or Chapati (4 nos) 100 gms
or Poories (5 nos)
3. Dal or Sambhar (Thick 150 gms 27.00
consistency)
200 gms
4. Two eggs curry 40 gms
5. Curd – 100 gms or sweet 15 gms
6. Pickle in sachet