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In Northern Europe, the term varies between "cold table" and "buffet": In Norway it is called koldtbord or kaldtbord, in Denmark det kolde bord [2] (literally "the cold table"), in the Faroe Islands, kalt borð (cold table); in Germany kaltes Buffet and in the Netherlands koud buffet (literally "cold buffet"); in Iceland it is called hlaðborð ("loaded/covered table"), in Estonia it is called ...
An Al Tazaj restaurant in Buraidah, Saudi Arabia Dinosaur Bar-B-Que's Syracuse, New York Location The interior of a Famous Dave's restaurant in Mountainside, New Jersey Signage for Louie Mueller Barbecue A Sconyers Bar-B-Que catering vehicle at the Boshears Skyfest, October 16, 2010
Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend.
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")
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For example, it is common for Chinese families to go to a salad bar for a Sunday lunch. In Brazil, salad bars are often used as a way to sample a variety of Brazilian dishes. For example, some Brazilian salad bars offer items such as feijoada (a black bean stew), farofa (a toasted manioc flour dish), and vaca atolada (a beef stew). [2]
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