This document contains confirmation information for Kayla Hiser including a confirmation number, verification code, and issue and expiration dates for her confirmation that was issued on January 4, 2016 and expires on January 3, 2019.
The document contains copyright information for various pages from an Oxford University Press Spanish textbook. It lists vocabulary words and their corresponding page numbers, including words like brother, baby, fruit, dog, plant, river, spoon, washing machine, firefighter, ship, bones, horse, the Moon, fire, glasses, wheel, animal skins, clothes, compass, map, paintings, lord, peasant, soldier, castle, cave, and flat.
This document appears to be a sales receipt or inventory log from a store. It lists various products sold on different dates, including their prices and quantities. The items listed include bottles of water, fruit juices, snacks, and other goods. Quantities and totals sold are summed at the bottom of the document.
The document contains images and accompanying text labels for various rooms of a house, including the bathroom, bedroom, kitchen, and living room. It also includes images and labels for family members like father, mother, brother, sister, grandfather, and grandmother. Additional images show appliances and furniture like the fridge, shower, sofa, and wardrobe.
The document contains pages from a textbook or workbook covering various topics including a teacher, fruit, plants, trees, weather words like cloudy and rainy, seasons including spring, summer, autumn, and winter. Each page is credited to Oxford University Press España, S.A. and includes the page number.
We manufacture high quality and durable outdoor barrel sauna that will beautifully suit your purpose. Our outdoor saunas can be easily assembled without requiring any speciality tools. Visit the website for getting the pricing details of our outdoor saunas.
Torgon is a peaceful village in Switzerland situated at 1100m altitude that overlooks the Rhone Valley and Lake Geneva. It is close to popular towns like Montreux and Aigle and only 45 minutes from Lausanne and 75 minutes from Geneva. In the summer, Torgon offers hiking, biking, and horseback riding trails through the Portes du Soleil recreational area with views of the Alps. It has a pool, tennis courts, equestrian center, paragliding school, and restaurants. In the winter, Torgon caters to skiers of all ability levels with excellent snow conditions and a ski school in the family-oriented village.
The document contains images and labels for various foods, parts of the body, and drinks. Each page features an illustration along with the Spanish word. Foods included are cereal, dairy products, fish, meat, fruit, pulses, vegetables, bread, carrot, cherries, eggs, milk, and sausage. Parts of the body include the mouth, gullet, stomach, small intestine, large intestine, nose, windpipe, lungs, blood vessels, and heart. Drinks featured are fizzy drinks, sweets, and water.
Mountain Club is the ideal hotel to spend the best of time, cherish your special moments with the beautiful scenery and wonderful serenity back drop to create unforgettable moments of life.
The document contains copyright information for various pages from an Oxford University Press Spanish textbook. It lists vocabulary words and their corresponding page numbers, including words like brother, baby, fruit, dog, plant, river, spoon, washing machine, firefighter, ship, bones, horse, the Moon, fire, glasses, wheel, animal skins, clothes, compass, map, paintings, lord, peasant, soldier, castle, cave, and flat.
This document appears to be a sales receipt or inventory log from a store. It lists various products sold on different dates, including their prices and quantities. The items listed include bottles of water, fruit juices, snacks, and other goods. Quantities and totals sold are summed at the bottom of the document.
The document contains images and accompanying text labels for various rooms of a house, including the bathroom, bedroom, kitchen, and living room. It also includes images and labels for family members like father, mother, brother, sister, grandfather, and grandmother. Additional images show appliances and furniture like the fridge, shower, sofa, and wardrobe.
The document contains pages from a textbook or workbook covering various topics including a teacher, fruit, plants, trees, weather words like cloudy and rainy, seasons including spring, summer, autumn, and winter. Each page is credited to Oxford University Press España, S.A. and includes the page number.
We manufacture high quality and durable outdoor barrel sauna that will beautifully suit your purpose. Our outdoor saunas can be easily assembled without requiring any speciality tools. Visit the website for getting the pricing details of our outdoor saunas.
Torgon is a peaceful village in Switzerland situated at 1100m altitude that overlooks the Rhone Valley and Lake Geneva. It is close to popular towns like Montreux and Aigle and only 45 minutes from Lausanne and 75 minutes from Geneva. In the summer, Torgon offers hiking, biking, and horseback riding trails through the Portes du Soleil recreational area with views of the Alps. It has a pool, tennis courts, equestrian center, paragliding school, and restaurants. In the winter, Torgon caters to skiers of all ability levels with excellent snow conditions and a ski school in the family-oriented village.
The document contains images and labels for various foods, parts of the body, and drinks. Each page features an illustration along with the Spanish word. Foods included are cereal, dairy products, fish, meat, fruit, pulses, vegetables, bread, carrot, cherries, eggs, milk, and sausage. Parts of the body include the mouth, gullet, stomach, small intestine, large intestine, nose, windpipe, lungs, blood vessels, and heart. Drinks featured are fizzy drinks, sweets, and water.
Mountain Club is the ideal hotel to spend the best of time, cherish your special moments with the beautiful scenery and wonderful serenity back drop to create unforgettable moments of life.
This digital portfolio belongs to Masami Yenson and includes information about their work experience as a pastry chef at the Relais De La Mothe in France. It provides descriptions of several desserts created by Masami during their time there. The portfolio also mentions Masami's teaching experience at Le'Calabash Cookery School and lists some additional culinary skills including meat fabrication, ice carving, and sugar work. Pastry is highlighted as Masami's main passion.
1. El documento presenta los cortes básicos de cordero, incluyendo pierna, lomo fino de cuadril, lomo fino, pecho, chambarete, costillar, espaldilla y cogote.
2. La industria del cordero australiana es líder en seguridad y calidad, libre de enfermedades y con un sistema de rastreabilidad de vida completa.
3. El cordero australiano es natural, sin hormonas ni aditivos, y puede mantenerse fresco empacado al vacío por 90 días si se
This document outlines various pathogens that can cause foodborne illness such as viruses, bacteria, parasites, fungi, and toxins. It discusses the characteristics of these pathogens and the foods they are most likely to contaminate. Prevention methods are provided that focus on proper food handling and cooking to prevent pathogen growth and contamination.
Este documento presenta los cortes básicos de res. Se divide en 11 secciones que describen diferentes partes del animal, incluyendo la nalga, bola de lomo, lomo, bife angosto, bife ancho y pecho. Cada sección lista los cortes de carne principales de esa región y sus nombres en español e inglés.
1. Meat comes from the edible portions of mammals and contains muscle, fat, bone and connective tissue. The major meat producing animals are cattle, swine, and sheep.
2. The different types of meat are defined by the animal it comes from, such as beef from cattle, pork from hogs, and lamb from sheep. Each meat has distinguishing characteristics like color, texture, and flavor.
3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
This document provides guidance on safe food preparation practices. It discusses proper thawing, cooking, cooling, reheating and handling of foods. Specific guidelines are given for preparing produce, eggs, batters, breading, salads and other foods. Operations must cook foods to the proper minimum internal temperatures unless they have a variance or consumer advisory. Partial cooking of foods requires additional safety steps. The document aims to prevent foodborne illness by ensuring time/temperature control and avoiding cross-contamination during all preparation stages.
The document provides guidelines for food handlers to prevent contaminating food, including proper handwashing techniques, reporting illness, limiting eating and smoking in food areas, maintaining clean clothing and hygiene, and policies for restricting or excluding ill employees from working with food. Food handlers are advised to wash hands frequently, especially after activities that could spread pathogens, wear gloves properly, and address any health issues that could lead to contaminating food. The resources also define key terms and situations that could result in food contamination.
The document describes the breakdown and cuts of beef from the front quarter or forequarter of the carcass. It discusses the separation of the forequarter into primals including the chuck, rib, plate, brisket, and foreshank. It then provides details on specific subprimals and retail cuts derived from each primal, describing the muscle groups and bone structures included in each cut.
This document defines various cooking terms used in cookery:
- It defines terms like acidify, bard, baste, beat, blend, bone, bread, clarify, cream, cut in, dot, dredge, flake, fold-in, frizzle, garnish, glaze, grate, grease, grind, knead, and lard.
- The terms are used to describe various cooking techniques like adding acid, covering meat with fat before cooking, pouring liquid over food as it cooks, mixing ingredients, removing bones, coating food in breadcrumbs, clearing stocks, working foods until creamy, combining fat and flour, scattering bits of butter, coating in flour, breaking into pieces, blending
This document discusses food contamination and spoilage. It identifies key stages where contamination can occur, such as during food handling, preparation, and storage. Temperature, moisture levels, insects, and microbes can all lead to contamination if safe practices are not followed. Bacteria growth is favored between 4-60 degrees Celsius and killed at 100 degrees. Contamination can cause foodborne illnesses with symptoms like nausea, vomiting, and diarrhea. Enzymes from bacteria can also cause food to spoil faster by producing a slimy coating on raw foods. Proper temperature control and hygiene are important to prevent contamination and spoilage at all stages of food production.
Este documento presenta los cortes básicos de res. Se divide en 11 secciones que describen diferentes partes del animal, incluyendo la nalga, bola de lomo, lomo, bife angosto, bife ancho y pecho. Cada sección lista los cortes de carne principales de esa región y su nombre en español.
haccp principles for operators of food service Titis Sari
This document outlines the Hazard Analysis Critical Control Point (HACCP) principles for food service and retail establishments. It discusses the seven HACCP principles: (1) hazard analysis to identify potential food safety hazards, (2) determining critical control points to control the hazards, (3) establishing critical limits for preventative measures, (4) establishing monitoring procedures, (5) establishing corrective actions, (6) record-keeping procedures, and (7) verifying the HACCP plan is working effectively. Key critical control points discussed include receiving, storage, preparation, cooking, cooling, reheating, hot and cold holding, and serving foods. The document provides examples of how to apply HACCP principles for
Factors influencing carcass compositionDr. IRSHAD A
Genetic factors, physiological age, sex, nutrition, hormones, and environment all influence the carcass composition of meat animals. Genetic factors like breed can determine the amount of muscle versus fat. Physiological age affects the rates different tissues are deposited. Nutrition impacts the partitioning of nutrients between tissues. Hormones stimulate muscle or fat growth. Environmental stresses can cause animals to utilize energy stores differently. Understanding these factors is important for producing high quality meat.
This document provides information on food safety and preventing foodborne illness. It discusses the importance of food safety, how food becomes unsafe through biological, chemical and physical contamination, and key prevention measures. The three main ways food becomes unsafe are through time-temperature abuse, cross-contamination, and poor personal hygiene of food handlers. Proper cleaning, sanitizing, cooking, cooling, and excluding sick workers are emphasized as ways to control hazards and prevent foodborne illness.
This document provides images and descriptions of various beef, pork, and lamb cuts of meat. For beef, it details different steaks from the round, sirloin, loin, chuck, rib, and flank. It also covers short ribs. For pork, it discusses blade chops, shoulder arm steaks, picnic shoulders, loin chops, rib chops, and smoked ham. Finally, for lamb, it summarizes leg roasts and steaks, shanks, loin chops, sirloin chops, rib chops, and blade chops.
The document discusses the process cattle go through from pasture to packing plant. Cattle are sent to packing plants when they weigh between 1,100-1,250 pounds and are around 18-22 months old. They are examined by USDA veterinarians before processing and any sick animals are prohibited from the food supply. The slaughter process follows standards for humane treatment and safe food production.
This document discusses meat cuts and how they are prepared for consumers. It explains that carcasses are cut into portions that are convenient to buy, prepare, store, and cook. Cuts vary depending on where they come from on the animal, with those from areas of more activity requiring slower cooking. A variety of meats and cuts are available to suit different cooking methods and consumer preferences.
This document discusses the primal cuts of beef, pork, and lamb. It begins by explaining that beef is divided into large sections called primal cuts, which are then further fabricated into individual steaks and retail cuts. The forequarter cuts of beef include the chuck, rib, brisket, plate, and shank. The hindquarter cuts include the shortloin, sirloin, tenderloin, flank, and round. For pork, the primal cuts discussed are the Boston butt, picnic shoulder, loin, ham, spareribs, jowl, and foot. Lamb primal cuts are also briefly mentioned.
This document discusses what beef is, different beef cuts, and categories of beef cuts. It begins by explaining that beef refers to meat from bovines, especially cattle. It is one of the most widely consumed meats worldwide. The document then describes how beef cuts are first divided into primal cuts during butchering. It lists examples of popular American, British, Turkish, Brazilian, and Dutch beef cuts. Finally, it provides details on different types of beef cuts like chuck, brisket, tri-tip, and flank steak, explaining where each cut is located on the cow and what dishes it is commonly used for.
This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
This digital portfolio belongs to Masami Yenson and includes information about their work experience as a pastry chef at the Relais De La Mothe in France. It provides descriptions of several desserts created by Masami during their time there. The portfolio also mentions Masami's teaching experience at Le'Calabash Cookery School and lists some additional culinary skills including meat fabrication, ice carving, and sugar work. Pastry is highlighted as Masami's main passion.
1. El documento presenta los cortes básicos de cordero, incluyendo pierna, lomo fino de cuadril, lomo fino, pecho, chambarete, costillar, espaldilla y cogote.
2. La industria del cordero australiana es líder en seguridad y calidad, libre de enfermedades y con un sistema de rastreabilidad de vida completa.
3. El cordero australiano es natural, sin hormonas ni aditivos, y puede mantenerse fresco empacado al vacío por 90 días si se
This document outlines various pathogens that can cause foodborne illness such as viruses, bacteria, parasites, fungi, and toxins. It discusses the characteristics of these pathogens and the foods they are most likely to contaminate. Prevention methods are provided that focus on proper food handling and cooking to prevent pathogen growth and contamination.
Este documento presenta los cortes básicos de res. Se divide en 11 secciones que describen diferentes partes del animal, incluyendo la nalga, bola de lomo, lomo, bife angosto, bife ancho y pecho. Cada sección lista los cortes de carne principales de esa región y sus nombres en español e inglés.
1. Meat comes from the edible portions of mammals and contains muscle, fat, bone and connective tissue. The major meat producing animals are cattle, swine, and sheep.
2. The different types of meat are defined by the animal it comes from, such as beef from cattle, pork from hogs, and lamb from sheep. Each meat has distinguishing characteristics like color, texture, and flavor.
3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
This document provides guidance on safe food preparation practices. It discusses proper thawing, cooking, cooling, reheating and handling of foods. Specific guidelines are given for preparing produce, eggs, batters, breading, salads and other foods. Operations must cook foods to the proper minimum internal temperatures unless they have a variance or consumer advisory. Partial cooking of foods requires additional safety steps. The document aims to prevent foodborne illness by ensuring time/temperature control and avoiding cross-contamination during all preparation stages.
The document provides guidelines for food handlers to prevent contaminating food, including proper handwashing techniques, reporting illness, limiting eating and smoking in food areas, maintaining clean clothing and hygiene, and policies for restricting or excluding ill employees from working with food. Food handlers are advised to wash hands frequently, especially after activities that could spread pathogens, wear gloves properly, and address any health issues that could lead to contaminating food. The resources also define key terms and situations that could result in food contamination.
The document describes the breakdown and cuts of beef from the front quarter or forequarter of the carcass. It discusses the separation of the forequarter into primals including the chuck, rib, plate, brisket, and foreshank. It then provides details on specific subprimals and retail cuts derived from each primal, describing the muscle groups and bone structures included in each cut.
This document defines various cooking terms used in cookery:
- It defines terms like acidify, bard, baste, beat, blend, bone, bread, clarify, cream, cut in, dot, dredge, flake, fold-in, frizzle, garnish, glaze, grate, grease, grind, knead, and lard.
- The terms are used to describe various cooking techniques like adding acid, covering meat with fat before cooking, pouring liquid over food as it cooks, mixing ingredients, removing bones, coating food in breadcrumbs, clearing stocks, working foods until creamy, combining fat and flour, scattering bits of butter, coating in flour, breaking into pieces, blending
This document discusses food contamination and spoilage. It identifies key stages where contamination can occur, such as during food handling, preparation, and storage. Temperature, moisture levels, insects, and microbes can all lead to contamination if safe practices are not followed. Bacteria growth is favored between 4-60 degrees Celsius and killed at 100 degrees. Contamination can cause foodborne illnesses with symptoms like nausea, vomiting, and diarrhea. Enzymes from bacteria can also cause food to spoil faster by producing a slimy coating on raw foods. Proper temperature control and hygiene are important to prevent contamination and spoilage at all stages of food production.
Este documento presenta los cortes básicos de res. Se divide en 11 secciones que describen diferentes partes del animal, incluyendo la nalga, bola de lomo, lomo, bife angosto, bife ancho y pecho. Cada sección lista los cortes de carne principales de esa región y su nombre en español.
haccp principles for operators of food service Titis Sari
This document outlines the Hazard Analysis Critical Control Point (HACCP) principles for food service and retail establishments. It discusses the seven HACCP principles: (1) hazard analysis to identify potential food safety hazards, (2) determining critical control points to control the hazards, (3) establishing critical limits for preventative measures, (4) establishing monitoring procedures, (5) establishing corrective actions, (6) record-keeping procedures, and (7) verifying the HACCP plan is working effectively. Key critical control points discussed include receiving, storage, preparation, cooking, cooling, reheating, hot and cold holding, and serving foods. The document provides examples of how to apply HACCP principles for
Factors influencing carcass compositionDr. IRSHAD A
Genetic factors, physiological age, sex, nutrition, hormones, and environment all influence the carcass composition of meat animals. Genetic factors like breed can determine the amount of muscle versus fat. Physiological age affects the rates different tissues are deposited. Nutrition impacts the partitioning of nutrients between tissues. Hormones stimulate muscle or fat growth. Environmental stresses can cause animals to utilize energy stores differently. Understanding these factors is important for producing high quality meat.
This document provides information on food safety and preventing foodborne illness. It discusses the importance of food safety, how food becomes unsafe through biological, chemical and physical contamination, and key prevention measures. The three main ways food becomes unsafe are through time-temperature abuse, cross-contamination, and poor personal hygiene of food handlers. Proper cleaning, sanitizing, cooking, cooling, and excluding sick workers are emphasized as ways to control hazards and prevent foodborne illness.
This document provides images and descriptions of various beef, pork, and lamb cuts of meat. For beef, it details different steaks from the round, sirloin, loin, chuck, rib, and flank. It also covers short ribs. For pork, it discusses blade chops, shoulder arm steaks, picnic shoulders, loin chops, rib chops, and smoked ham. Finally, for lamb, it summarizes leg roasts and steaks, shanks, loin chops, sirloin chops, rib chops, and blade chops.
The document discusses the process cattle go through from pasture to packing plant. Cattle are sent to packing plants when they weigh between 1,100-1,250 pounds and are around 18-22 months old. They are examined by USDA veterinarians before processing and any sick animals are prohibited from the food supply. The slaughter process follows standards for humane treatment and safe food production.
This document discusses meat cuts and how they are prepared for consumers. It explains that carcasses are cut into portions that are convenient to buy, prepare, store, and cook. Cuts vary depending on where they come from on the animal, with those from areas of more activity requiring slower cooking. A variety of meats and cuts are available to suit different cooking methods and consumer preferences.
This document discusses the primal cuts of beef, pork, and lamb. It begins by explaining that beef is divided into large sections called primal cuts, which are then further fabricated into individual steaks and retail cuts. The forequarter cuts of beef include the chuck, rib, brisket, plate, and shank. The hindquarter cuts include the shortloin, sirloin, tenderloin, flank, and round. For pork, the primal cuts discussed are the Boston butt, picnic shoulder, loin, ham, spareribs, jowl, and foot. Lamb primal cuts are also briefly mentioned.
This document discusses what beef is, different beef cuts, and categories of beef cuts. It begins by explaining that beef refers to meat from bovines, especially cattle. It is one of the most widely consumed meats worldwide. The document then describes how beef cuts are first divided into primal cuts during butchering. It lists examples of popular American, British, Turkish, Brazilian, and Dutch beef cuts. Finally, it provides details on different types of beef cuts like chuck, brisket, tri-tip, and flank steak, explaining where each cut is located on the cow and what dishes it is commonly used for.
This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.