INTRODUCTION: Type | Wholly owned subsidiary | Industry | Restaurants | Founded | Wichita‚ Kansas (1958) | Founder(s) | Dan and Frank Carney | Headquarters | 7100 Corporate Drive Plano‚ Texas 75024‚ United States. | Number of locations | 11‚139 (worldwide as of 2012) | Key people | David C. Novak‚ Chairman Scott Berggren‚ President | Products | Italian-American cuisine pizza · pasta · desserts | Employees | 140‚000+ | Parent | PepsiCo (1977–1997) Yum! Brands (1997–present)
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PUTOMATO PRODUCT DESCRIPTION Putomato is a puto made up of tomato. The main ingredient to this is tomato. Tomato is a fruit that is rich in calcium‚ iron‚ phosphorus‚ sulphur‚ potassium‚ vitamin A‚ vitamin B‚ and vitamin C. 100 g of tomato contains only 20 calories. The low calorie content of tomato makes it a favourite of obese people. The nutritional value of tomato makes it good for weight loss‚ obesity eye disorder‚ night blindness‚ UTI‚ liver disorder‚ indigestion‚ morning sickness‚ constipation
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5 Minutes Ingredients: 1. Olive oil – 1 tablespoon 2. Onion – 1‚ diced 3. Garlic cloves – 3‚ minced 4. Ancho chili powder – 1 teaspoon 5. Chicken broth – 14 oz‚ low sodium 6. Diced tomatoes can – 14 oz 7. Ketchup – 1 tablespoon 8. Worcestershire sauce – 1 teaspoon 9. Canned black beans – 28 oz‚ drained 10. Cilantro – ½ cup‚ chopped 11. Lime - 2 Nutrition Information Fat 4 g Saturated Fat 1 g Carbohydrates 36 g Protein 12 g Sugar 4 g Instructions: 1. Take a pan and put olive oil in it. Allow
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ingredients. (Ham‚ 2014).For this assignment I will explore Spanish Cuisine. In order for me to investigate and evaluate Spanish cuisine my plan is to cook a popular two course Spanish meal. The dishes chosen are – Spanish Tortilla and Chorizo and tomato salad. Key features Spain is divided by regions Galicia‚ the Basque country‚ Valencia‚ Andalucía and Cataluña each region brings to the table their own distinctive culinary tradition and immense variety of Spanish food recipes. In Spain the
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Flat Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae‚ native to the centralMediterranean region (southern Italy‚ Algeria‚ and Tunisia)‚ naturalized elsewhere in Europe‚ and widely cultivated as an herb‚ a spice‚ and a vegetable. Where it grows as a biennial‚ in the first year‚ it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets‚ and ataproot used as a food store over the winter. Parsley is widely used
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Henry John Heinz in 1869 was horseradish‚ followed by pickles‚ sauerkraut and vinegar. These were delivered by horse-drawn wagons to grocers in and around Pittsburgh‚ Pennsylvania. In 1875‚ a new product was introduced which still flourishes today – tomato ketchup. Over time‚ Heinz expanded in the USA and
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like Assyrian food because Assyrian people cook rice with everything. It is traditional for Assyrian people. Tepsi is a casserole made in layers of fried potato‚ fried eggplant‚ fried green peppers‚ fried onions‚ meat‚ and tomatoes drenched in a tomato sauce and baked in the oven. Tepsi has greasy and strong flavor. The popular of Iraqi cuisine is incorporated into Iraqi Assyrian cuisine and the same is the case for Assyrians of Turkey‚ Syria‚ or Iran. Falafels with amba for example is very popular
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hearts of palm‚ kale‚ kohlrabi‚ leeks‚ mushrooms‚ mustard greens‚ nopales‚ okra‚ onion‚ bell peppers‚ pumpkin‚ rhubarb‚ sauerkraut‚ scallions‚ shallots‚ sorrel‚ snow peas‚ snap peas in pod‚ spinach‚ zucchini and other summer squash‚ spaghetti squash‚ tomato‚ tomatillo‚ white turnips‚ water chestnuts • • Some of these‚ such as celery root‚ kohlrabi‚ leeks‚ mushrooms‚ onions‚ and pumpkin‚ are higher in carbs than most‚ so keep portions small. Vegetables not on this list should not be consumed in
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deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices‚ such as; garlic‚ cumin‚ oregano‚ and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion‚ green pepper‚ garlic‚ oregano‚ and ground pepper quick-fried in olive oil. The sofrito is usually what gives Cuban food its distinct flavor. It is used when cooking black beans‚ stews‚ many meat dishes‚ and tomato-based sauces. Meats and poultry are usually marinated in
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THE ART OF COOKERY Unit-II Aims & Objectives of Cooking food UNIT III Preparation of Ingredients Unit-IV Equipment used in kitchen UNIT-V KITCHEN ORGANISATION UNIT-VI METHODS OF COOKING UNIT VII STOCKS ‚GLAZES‚SAUCES AND SOUPS UNIT-VIII: BASIC PREPERATIONS UNIT IX FOOD COMODITIES UNIT – I INTRODUCTION TO THE ART OF COOKERY 1.1 Development of the culinary art from the middle ages to modern cookery. 1.2 Modern Hotel kitchen
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