Spreadsheet: 48d4ea0c-70c2-403a-83cf-083664cabd1c
Sheet: Sheet1

Unnamed: 0 | Unnamed: 1 | Unnamed: 2 | Unnamed: 3 | Unnamed: 4
Requisition - Skills Ontario
Culinary Arts Post Secondary
Due: | April 16th, 2012 by 11:59 p.m.
Competitor's Name:
Competitor's School:
Submit to: | [NAME] |  | [EMAIL]
 | Tyrone [NAME] |  | [EMAIL]
 | [NAME] |  | [EMAIL]
- These items will not be available on the common food table
- They must be requisitioned 2 weeks prior to the competition.
- They will be in the competitor's station at the start of the competition
- Any competitor that does not complete a requisition cannot be guaranteed the products will be available.
- Please see Tab #2 - Common table items for items that are supplied at the event.
PRODUCE - VEGETABLES
Item | Amount | Unit | Price | Extension
 |  |  | For Skills Ontario Use Only
Asparagus - Green |  | bunch
Avocado |  | each
Baby spinach |  | [NAME]
Beans - Green |  | [NAME]
Beetroot - small, fresh |  | [NAME]
Bok Choy - small |  | [NAME]
Broccoli |  | bunch
[NAME] squash |  | [NAME]
Cabbage - Green |  | [NAME]
Cabbage - Red |  | [NAME]
Cabbage - Savoy |  | [NAME]
Carrots |  | [NAME]
Celeriac |  | bulb
Celery |  | [NAME]
Eggplant |  | [NAME]
Fennel bulb |  | each
[NAME], fresh |  | [NAME]
Ginger, fresh |  | [NAME]
[NAME] |  | each
Lemon grass |  | each
Mushrooms - Button |  | [NAME]
Mushrooms - Shitake |  | [NAME]
Onions - Red |  | [NAME]
Onions - Shallot |  | [NAME]
Onions - Yellow |  | [NAME]
Pepper - Red |  | [NAME]
Pepper - Yellow |  | [NAME]
Potatoes - Russet - mini |  | [NAME]
Snow Peas Flat (Mange tout) |  | [NAME]
Tomato - Cherry |  | pint
Tomato - Roma |  | each
[NAME] |  | [NAME]
PRODUCE - FRUIT
Item | Amount | Unit | Price | Extension
 |  |  | For Skills Ontario Use Only
Apples - Green (sour) |  | each
Kiwi |  | each
Lemon |  | each
Lime |  | each
Mango |  | each
Orange |  | each
Raspberries |  | pint
Strawberries |  | pint
HERBS - FRESH
Item | Amount | Unit | Price | Extension
 |  |  | For Skills Ontario Use Only
Basil |  | bunch
Chervil |  | bunch
Chives |  | bunch
Cilantro |  | bunch
Dill |  | bunch
Mint |  | bunch
Oregano |  | bunch
Parsley |  | bunch
Rosemary |  | bunch
Sage |  | bunch
Tarragon |  | bunch
Thyme |  | bunch
DAIRY
Item | Amount | Unit | Price | Extension
 |  |  | For Skills Ontario Use Only
Butter - unsalted |  | [NAME]
Cheese - Parmesan |  | [NAME]
Cream - 35% - fresh (whipping ) |  | [NAME]
Eggs - large |  | each
Milk - 2% |  | [NAME]
PROTEINS AND STOCKS
Item | Amount | Unit | Price | Extension
 |  |  | For Skills Ontario Use Only
Bacon |  | [NAME]
Chicken breast - Boneless/skinless random |  | [NAME]
Ground pork |  | [NAME]
Quail - 135 grams each | 8 | each
Salmon filet, pin and rib bones in, skin on, scales removed, from a 4 - 6 lb fish. |  | fillet
Scallops, fresh, (20 - 30 count) |  | [NAME]
Stock - Chicken |  | [NAME]
Stock - Fish |  | [NAME]
DRY GOODS
Item | Amount | Unit | Price | Extension
 |  |  | For Skills Ontario Use Only
Chocolate - Dark |  | [NAME]
Chocolate - Milk |  | [NAME]
Chocolate - White |  | [NAME]
Dried yeast |  | [NAME]
Gelatine leaves |  | each
Glucose |  | [NAME]
Honey |  | [NAME]
Nuts - Almonds, sliced |  | [NAME]
Nuts - Hazelnuts |  | [NAME]
Nuts - Pine |  | [NAME]
Nuts - Pistachio |  | [NAME]
Oil - Sesame |  | [NAME]
Sugar - Isomalt |  | [NAME]
[NAME] |  | each
[NAME] skin |  | each
Wood chips for smoking |  | [NAME]
White bread - sliced |  | slice
SPICES - DRY
Item | Amount | Unit | Price | Extension
 |  |  | For Skills Ontario Use Only
Saffron |  | [NAME]
ALCOHOL
Item | Amount | Unit | Price | Extension
 |  |  | For Skills Ontario Use Only
Beer - Ale |  | [NAME]
[NAME] |  | [NAME]
[NAME] |  | [NAME]
Grand Marnier |  | [NAME]
Madeira |  | [NAME]
Vermouth |  | [NAME]
Port  (LBV) |  | [NAME]
Wine - Red |  | [NAME]
[NAME] |  | [NAME]
[NAME]
Item | Amount | Unit | Price | Extension
 |  |  | For Skills Ontario Use Only
Blueberries, IQF |  | [NAME]
Raspberries, IQF |  | [NAME]
Filo pastry |  | each