Baked PowerPoint Presentations - PPT

Break Time Menu
Break Time Menu - presentation

ellena-man

MONDAY. TUESDAY. WEDNESDAY. THURSDAY. FRIDAY. Morning Break. Low sugar squash and milk. Fresh Fruit. Chocolate. Brownie. Fresh Fruit. Sandwiches. Fresh Fruit. Afternoon Break. Low sugar squash and milk.

Break Time Sample Menu
Break Time Sample Menu - presentation

giovanna-b

MONDAY. TUESDAY. WEDNESDAY. THURSDAY. FRIDAY. Morning Break. Low sugar squash and milk. Fresh Fruit. Fruit. . Scone. Fresh Fruit. Savoury Muffins. Fresh Fruit. Afternoon Break. Low sugar squash and milk.

VALENTINES EVENING MENU
VALENTINES EVENING MENU - presentation

briana-ran

FRIDAY 13 FEBRUARY 2015 . (19:00 for 19:30). £35:00 per head. . (including entertainment by Charlotte Bush who will be singing for you). STARTERS. Roasted Red Pepper & Red . O. nion Soup. s. erved with fresh baked roll.

  MONDAY
  MONDAY - presentation

lindy-duni

TUESDAY. WEDNESDAY. THURSDAY. FRIDAY. SOUP STATION- . freshly made every day by our chefs- with a chunk of freshly baked bread..! . Roasted carrot & fennel- . V. . Creamy white onion and chives .

  MONDAY TUESDAY WEDNESDAY
  MONDAY TUESDAY WEDNESDAY - presentation

tawny-fly

THURSDAY. FRIDAY. SOUP STATION- . freshly made every day by our chefs- with a chunk of freshly baked bread..! . Simply lentil- . V. Herby pea & watercress . V . . Jamaican ginger & coconut– .

  MONDAY
  MONDAY - presentation

liane-varn

TUESDAY. WEDNESDAY. THURSDAY. FRIDAY. SOUP STATION- . freshly made every day by our chefs- with a chunk of freshly baked bread..! . Pea & mint . V D. Cauliflower & cheddar . V . Potato & parsley .

ALLERGY INFORMATION
ALLERGY INFORMATION - presentation

sherrill-n

ALLERGY INFORMATION : I f your child has an allergy or intolerance please ask a member of the catering team for information. If your child has a school lunch and has a food allergy or intolerance you will be asked to complete a form to ensure we have the necessary information to cater for your child.

  MONDAY
  MONDAY - presentation

alexa-sche

TUESDAY. WEDNESDAY. THURSDAY. FRIDAY. SOUP STATION- . freshly made every day by our chefs- with a chunk of freshly baked bread..! . Simply carrot . Sweet potato & watercress- . V . . Tomato & basi– .

Sunday Monday Tuesday
Sunday Monday Tuesday - presentation

lindy-duni

Sunday Monday Tuesday Wednesday Thursday Friday Saturday Creole Fish Fillets Bourbon Chicken Grilled Steak Brown Gravy Red Beans & Rice Baked Potato Grilled Asparagus Broccoli Mushrooms Rosemary

Sunday Monday Tuesday
Sunday Monday Tuesday - presentation

marina-yar

Sunday Monday Tuesday Wednesday Thursday Friday Saturday Creole Fish Fillets Bourbon Chicken Grilled Steak Red Beans & Rice Baked Potato Grilled Asparagus Broccoli Mushroom Rosemary Turkey A La King

Sunday Monday Tuesday
Sunday Monday Tuesday - presentation

tawny-fly

Sunday Monday Tuesday Wednesday Thursday Friday Saturday April 2019-Lunch Menu *Menu is subject to change according to availability of menu items Baked Salmon Teriyaki Chicken Pork Schnitzel Baked Potato

Sunday Friday Monday W ednesday
Sunday Friday Monday W ednesday - presentation

cheryl-pis

Saturday. Tuesday. Thursday. October. Lunch - Menu. 25. 1. 2. 3. 4. 12. 13. 14. 8. 15. 17. 18. 22. 23. 26. 19. 20. 21. 24. 16. . 5. . 6. 7. 11. 9. 10. 27. 28. Baked Salmon.

  MONDAY
  MONDAY - presentation

marina-yar

TUESDAY. WEDNESDAY. THURSDAY. FRIDAY. SOUP STATION- . freshly made every day by our chefs- with a chunk of freshly baked bread..! . . Pea & mint- . V . . Cauliflower & cheddar– . V. Tomato & basil- .

Break Time Menu MONDAY
Break Time Menu MONDAY - presentation

phoebe-cli

TUESDAY. WEDNESDAY. THURSDAY. FRIDAY. Morning Break. Low sugar squash and milk. Fresh Fruit. Chocolate. Brownie. Fresh Fruit. Sandwiches. Fresh Fruit. Afternoon Break. Low sugar squash and milk. Carrot Cake.

Sunday Monday Tuesday Wednesday
Sunday Monday Tuesday Wednesday - presentation

kittie-lec

Thursday. Friday. Saturday. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. December 2018-Lunch Menu. *Menu is. subject to change according to availability of menu items.

Baked Beans Using Canned Vegetarian Beans SERVING YIEL
Baked Beans Using Canned Vegetarian Beans SERVING YIEL - pdf

alida-mead

brPage 1br Baked Beans Using Canned Vegetarian Beans SERVING YIELD VOLUME 50 Servings 50 Servings Food as Purchased for Marketing Guide for Selected Items 50 Servings 100 Servings Ingredi

Sunday Monday Tuesday Wednesday Thursday Friday Saturday May
Sunday Monday Tuesday Wednesday Thursday Friday Saturday May - presentation

tatyana-ad

Sunday Monday Tuesday Wednesday Thursday Friday Saturday May 2019-Lunch Menu *Menu is subject to change according to availability of menu items Baked Salmon Teriyaki Chicken Pork Schnitzel Baked Potato

Pies and Pastries
Pies and Pastries - presentation

luanne-sto

Ingredients. Flour. Provides structure. Excess gluten can cause toughness!. Fat. Moistness, tenderness, smooth mouth feel, flavor. Salt. Flavor and sweetness. Water. Moisture to help gluten form. Steam leads to flakiness!.

Week  1  S upper MONDAY TUESDAY
Week 1 S upper MONDAY TUESDAY -

mediumgene

WEDNESDAY. THURSDAY. FRIDAY. SATURDAY. SUNDAY. Soup. Soup of the Day. Soup of the Day. Soup of the Day. Soup of the Day. Soup of the Day. Soup of the Day. Soup of the Day. Main Course . Turkey and Green Pepper Korma with Toasted Coconut and Coriander Yoghurt served with Lemon Rice and Turmeric Roast Cauliflower.

PRICE LIST
PRICE LIST - presentation

liane-varn

Elementary . Menu. 2015-2016. Menu. Dates. Monday. Tuesday. Wednesday. Thursday. Friday. Week. 1. Sept.. 14 – 18. Sept. 28 – Oct 2. October 12 – 16. October 26 – 30. November 9 – 13. Nov. 23 – 27.

L U N C H Turkey Nuggets
L U N C H Turkey Nuggets - presentation

marina-yar

L U N C H Turkey Nuggets Mexican Pork Chops Pepper Steak Steamed Rice Barley Pilaf Fried Okra Roasted Cauliflower Herbed Green Beans BBQ Chicken Meditreranean Quinoa Cakes Baked Fish w/ Lemon Rice w/

Herb/Spice
Herb/Spice - presentation

alexa-sche

Visual Test. Blank. 1. Flavor:.  Fragrant and spicy — almost peppery. Great with:.  Tomatoes, vegetables, poultry, grilled pizzas, salads. Notes:.  It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest..

  MONDAY
  MONDAY - presentation

pasty-tole

TUESDAY. WEDNESDAY. THURSDAY. FRIDAY. SOUP STATION- . freshly made every day by our chefs- with a chunk of freshly baked bread..! . Carrot ginger & coriander - . V. Indian spiced lentil . V . .

Chapter
Chapter - presentation

calandra-b

8.4. . Pies and Cookies. Pastry Pie Dough. B. asic 3-2-1 dough. M. ade of three parts flour, two parts fat, and one part water (by weight). . When made properly, it is flaky, . t. ender and flavorful.

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