This document lists several common farm animals in no particular order: sheep, chicken, cow, duck, horse, turkey, and goat. It appears to be an inventory of livestock on a farm.
This document provides an overview of various regional Chinese cuisines, including Sichuan, Cantonese, Lu, Min, Jiangsu, Hunan, Hui, and Zhejiang cuisines. For each cuisine, it describes the geographic origin, characteristic flavors and cooking styles, and provides some examples of popular dishes. It concludes with a citation for the source material.
This document provides information about different types of sandwiches, including their history and health benefits. It discusses cold sandwiches like open-faced, regular cold, pinwheel, tea, and multi-decker sandwiches. It also discusses hot sandwiches such as regular hot, open-faced, grilled, and deep fried varieties. The basic components of a sandwich including types of breads, ingredients, fillings and spreads are outlined. Specific fillings, spreads, and popular combinations are also detailed.
This document summarizes the musical traditions of the Northern Mediterranean region, focusing on Southern Europe and the Mediterranean islands. It describes the prevalence of folk traditions involving instrumental music, dance, and song that are often associated with regional costumes, instruments, and festivals. Specific traditions are discussed for countries like Spain, France, Italy, and islands like Mallorca, Sardinia, Malta that involve styles of bagpipes, pipe and tabor ensembles, polyphonic singing, and the use of vocal and instrumental drones.
This document provides information about various Asian cuisines from different regions, including Central Asia, the Middle East, South Asia, and East Asia. It discusses key dishes, ingredients, cooking methods, and cultural aspects of the cuisines of countries in these regions such as Kazakhstan, Japan, Korea, India, Sri Lanka, and Malaysia. The document also compares foods between different Asian countries and how they have been adapted in various cultures.
This document provides information about different types of starchy foods, including potatoes, rice and grains, bread, and pasta. It also discusses various starches used in cooking, such as grain starches like wheat flour and cornstarch, and root and tuber starches like potato starch, tapioca, and arrowroot. The document provides details on potato flour, potato starch, and cornstarch, and tips for properly using cornstarch as a thickening agent in cooking.
This document provides instructions for cooking various types of eggs:
1. Coddled, soft-cooked, and medium-cooked eggs are made by putting cold eggs in simmering water and simmering for different time periods.
2. Poached eggs are made by gently cooking eggs in barely simmering water until set, using vinegar and salt to help the whites set faster.
3. Fried eggs are cooked with the appropriate heat level and fat until the yolks are soft, hard, or partially set depending on whether they are sunny side up, basted, over easy, over medium, or over hard.
4. Scrambled eggs can be softly or firmly cooked with constant or less frequent
Chinese food has a long history dating back 1.7 million years and has influenced many Asian countries, going through four stages and involving other fields like cooking tools and eating customs that differ between northern and southern China. Some traditional Chinese foods include Beijing duck, steamed fish, curry chicken, spicy hot noodles, rice pudding, smelly tofu, and small steamed buns, while typical breakfast foods are fried bread sticks, boiled dumplings, pan-fried buns, spring rolls, and steamed buns. Feasts also played an important part of Chinese culture, like the traditional 108 dish Maan-Hahn Banquet derived from the Qing Dynasty.
This document provides an overview of various regional Chinese cuisines, including Sichuan, Cantonese, Lu, Min, Jiangsu, Hunan, Hui, and Zhejiang cuisines. For each cuisine, it describes the geographic origin, characteristic flavors and cooking styles, and provides some examples of popular dishes. It concludes with a citation for the source material.
This document provides information about different types of sandwiches, including their history and health benefits. It discusses cold sandwiches like open-faced, regular cold, pinwheel, tea, and multi-decker sandwiches. It also discusses hot sandwiches such as regular hot, open-faced, grilled, and deep fried varieties. The basic components of a sandwich including types of breads, ingredients, fillings and spreads are outlined. Specific fillings, spreads, and popular combinations are also detailed.
This document summarizes the musical traditions of the Northern Mediterranean region, focusing on Southern Europe and the Mediterranean islands. It describes the prevalence of folk traditions involving instrumental music, dance, and song that are often associated with regional costumes, instruments, and festivals. Specific traditions are discussed for countries like Spain, France, Italy, and islands like Mallorca, Sardinia, Malta that involve styles of bagpipes, pipe and tabor ensembles, polyphonic singing, and the use of vocal and instrumental drones.
This document provides information about various Asian cuisines from different regions, including Central Asia, the Middle East, South Asia, and East Asia. It discusses key dishes, ingredients, cooking methods, and cultural aspects of the cuisines of countries in these regions such as Kazakhstan, Japan, Korea, India, Sri Lanka, and Malaysia. The document also compares foods between different Asian countries and how they have been adapted in various cultures.
This document provides information about different types of starchy foods, including potatoes, rice and grains, bread, and pasta. It also discusses various starches used in cooking, such as grain starches like wheat flour and cornstarch, and root and tuber starches like potato starch, tapioca, and arrowroot. The document provides details on potato flour, potato starch, and cornstarch, and tips for properly using cornstarch as a thickening agent in cooking.
This document provides instructions for cooking various types of eggs:
1. Coddled, soft-cooked, and medium-cooked eggs are made by putting cold eggs in simmering water and simmering for different time periods.
2. Poached eggs are made by gently cooking eggs in barely simmering water until set, using vinegar and salt to help the whites set faster.
3. Fried eggs are cooked with the appropriate heat level and fat until the yolks are soft, hard, or partially set depending on whether they are sunny side up, basted, over easy, over medium, or over hard.
4. Scrambled eggs can be softly or firmly cooked with constant or less frequent
Chinese food has a long history dating back 1.7 million years and has influenced many Asian countries, going through four stages and involving other fields like cooking tools and eating customs that differ between northern and southern China. Some traditional Chinese foods include Beijing duck, steamed fish, curry chicken, spicy hot noodles, rice pudding, smelly tofu, and small steamed buns, while typical breakfast foods are fried bread sticks, boiled dumplings, pan-fried buns, spring rolls, and steamed buns. Feasts also played an important part of Chinese culture, like the traditional 108 dish Maan-Hahn Banquet derived from the Qing Dynasty.
El documento presenta información sobre la gastronomía española, incluyendo platos típicos de diferentes regiones, costumbres alimenticias y el significado de expresiones como "salir a tapear". Se mencionan platos como la paella, el cocido y la fabada, así como dulces tradicionales como el turrón y los churros. Además, se proporcionan detalles sobre cómo pedir comida y bebidas en un café en España.
1) Poultry refers to domesticated birds raised for their meat and eggs, including chickens, ducks, geese, and turkeys.
2) The document outlines the entire process of poultry production from breeding and slaughter to evisceration, packaging, and various cooking methods.
3) Key points covered include the nutritional benefits of poultry compared to red meat as well as common poultry diseases like avian influenza, salmonella, and staphylococcus.
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Chapter 4 - Role of Home Economics in National Development.pptxKathlyn Aragon
Home economics can play three roles in national development:
1) As a stimulus agent, home economists provide knowledge and skills to improve family living conditions and women's opportunities, initiating positive changes.
2) As an adaptive agent, home economists help families cope with a changing environment and adapt to challenges like new family structures and technology.
3) As a stability agent, home economists study societal changes and their impacts, and promote meeting basic needs through local skills and appropriate technology.
The document discusses various knife skills and cutting techniques used in cooking. It describes the parts of a knife including the blade edge, spine, heel, bolster, and tang. It then explains different types of knives and their uses, such as the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It also discusses techniques for cutting vegetables like julienne cuts, diced cuts, and mincing. Common cuts include chiffonade cuts for herbs and seeding tomatoes.
The document provides information on different types of fish, including how to select, store, and cook fish. It discusses the classification of fish into various categories like fin fish, shellfish, crustaceans, and molluscs. It also describes optimal methods for cooking different kinds of fish based on their fat content, such as poaching lean fish and baking or broiling fatty fish. Guidelines are provided on properly handling and storing fresh or frozen fish to prevent spoilage.
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Pasta" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
This slides contains discussion about sandwich with tools and utensils as well as group activity and formative test. The slides were downloaded from slide share resources and modified for educational purposes.
This Project is about American Cuisine from the beginning of history and also contains tasty recipes of some of the famous American Dishes that we created in Homeec ! Enjoy.
This document discusses various mixing techniques used in baking, including sifting, creaming, kneading, stirring, beating, whipping, cut and fold, folding, cutting in, scalding, and tips for working with ingredients. Sifting separates coarse particles, creaming incorporates air into flour and batter, kneading develops gluten in dough, and whipping incorporates air into eggs and cream. The tips section emphasizes preparing ingredients and tools in advance, using standard measuring tools, and cleaning as you work.
This document provides instructions for building a basic charcuterie board by including various meats like prosciutto, sopressata, and chorizo; adding bread, crackers, or crostini for texture; incorporating sweet items such as dried fruit, jam, or chutney; featuring briny olives, pickles, or mustard; selecting a variety of soft, hard, and strong cheeses; and providing crunch with nuts and seeds.
This document discusses the components of salads and salad dressings. It explains that salads typically have four components - a foundation, body, garnish, and dressing. The foundation forms the base, the body creates the main flavor and identity, the garnish contributes visual appeal and flavor, and the dressing complements the other ingredients. It then provides details on different types of salad greens, dressing emulsions, cleaning and storing greens, and categories of salads such as green salads, side salads, and composed salads.
Butchery involves selecting, slaughtering, cutting, and preparing meat. A butcher's duties include tenderizing, trimming, packaging, and ensuring meat is safe for consumption. There are five main stages of slaughter: antemortem inspection, stunning, bleeding, dressing, and final inspection. Meat is classified and stored properly to preserve quality and avoid bacterial growth.
This document provides information on various types of seafood sold by Santa Monica Seafood including baccala, barramundi, baquetta bass, black bass, bluenose bass, catfish, caviar, and more. For each item, it lists the origin, whether it is wild-caught or farmed, catching/farming method, available forms and sizes, seasonality, and sustainability characteristics.
This document provides recipes for three types of sandwiches: a clubhouse sandwich, pinwheel sandwiches, and a chicken BLT wrap. The clubhouse sandwich calls for white bread, mayonnaise, lettuce, tomatoes, cucumber, ham, cheese and scrambled egg. The pinwheel sandwiches are made by rolling flattened white bread with various spreads into a pinwheel shape. The chicken BLT wrap includes ingredients like tortilla, mayonnaise, lettuce, tomatoes, bacon, and chicken breast that are arranged and rolled up in the tortilla.
Ronald Adams begins a long drive from Brooklyn to California alone. He repeatedly sees the same hitchhiker at different points along his journey, which unnerves him. As Adams gets more tired and paranoid, he starts to question whether the hitchhiker is real or a supernatural entity trying to kill him. By the end, Adams learns that he actually died in a car accident on the Brooklyn Bridge six days ago, suggesting the hitchhiker and entire trip were manifestations of his death.
Bread has a long history dating back 30,000 years when early humans used plant starches spread on heated rocks to make a primitive flatbread. Around 10,000 BC, the development of agriculture led grains like wheat to become the main ingredient in bread. Yeast spores occur naturally on cereal grains, so any dough left to rise will become naturally leavened. Various civilizations harnessed airborne yeasts or used beer foam or sourdough starters as leavening agents in bread. Modern bread production was revolutionized by processes like the Chorleywood method which uses intense mechanical mixing to speed up fermentation.
- The document provides information on Japanese culture, traditions, and cuisine. It discusses topics such as family structure, communication styles, holidays, religious beliefs, and food traditions. Some key points include:
- Japan has a population of 127 million people living across several mountainous islands with few natural resources aside from the sea.
- Traditional Japanese meals focus on balance and presentation, usually consisting of rice, miso soup, and three sides including fish and pickled vegetables. Meals are meant to be seen, tasted, and relished.
- Shintoism and Buddhism have influenced Japanese beliefs about harmony between nature, society, and within one's own body. Illness is thought to be caused by imbalance.
- Major
The document provides an overview of Module 1 of the New Normal Home Economics Cookery Grade 10 curriculum, which focuses on egg dishes. It includes details on the development team that created the module, guidelines for how to use the module, and the specific lessons that will be covered in the first week, including identifying the components of eggs and their nutritional value.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
El documento presenta información sobre la gastronomía española, incluyendo platos típicos de diferentes regiones, costumbres alimenticias y el significado de expresiones como "salir a tapear". Se mencionan platos como la paella, el cocido y la fabada, así como dulces tradicionales como el turrón y los churros. Además, se proporcionan detalles sobre cómo pedir comida y bebidas en un café en España.
1) Poultry refers to domesticated birds raised for their meat and eggs, including chickens, ducks, geese, and turkeys.
2) The document outlines the entire process of poultry production from breeding and slaughter to evisceration, packaging, and various cooking methods.
3) Key points covered include the nutritional benefits of poultry compared to red meat as well as common poultry diseases like avian influenza, salmonella, and staphylococcus.
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Chapter 4 - Role of Home Economics in National Development.pptxKathlyn Aragon
Home economics can play three roles in national development:
1) As a stimulus agent, home economists provide knowledge and skills to improve family living conditions and women's opportunities, initiating positive changes.
2) As an adaptive agent, home economists help families cope with a changing environment and adapt to challenges like new family structures and technology.
3) As a stability agent, home economists study societal changes and their impacts, and promote meeting basic needs through local skills and appropriate technology.
The document discusses various knife skills and cutting techniques used in cooking. It describes the parts of a knife including the blade edge, spine, heel, bolster, and tang. It then explains different types of knives and their uses, such as the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It also discusses techniques for cutting vegetables like julienne cuts, diced cuts, and mincing. Common cuts include chiffonade cuts for herbs and seeding tomatoes.
The document provides information on different types of fish, including how to select, store, and cook fish. It discusses the classification of fish into various categories like fin fish, shellfish, crustaceans, and molluscs. It also describes optimal methods for cooking different kinds of fish based on their fat content, such as poaching lean fish and baking or broiling fatty fish. Guidelines are provided on properly handling and storing fresh or frozen fish to prevent spoilage.
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Pasta" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
This slides contains discussion about sandwich with tools and utensils as well as group activity and formative test. The slides were downloaded from slide share resources and modified for educational purposes.
This Project is about American Cuisine from the beginning of history and also contains tasty recipes of some of the famous American Dishes that we created in Homeec ! Enjoy.
This document discusses various mixing techniques used in baking, including sifting, creaming, kneading, stirring, beating, whipping, cut and fold, folding, cutting in, scalding, and tips for working with ingredients. Sifting separates coarse particles, creaming incorporates air into flour and batter, kneading develops gluten in dough, and whipping incorporates air into eggs and cream. The tips section emphasizes preparing ingredients and tools in advance, using standard measuring tools, and cleaning as you work.
This document provides instructions for building a basic charcuterie board by including various meats like prosciutto, sopressata, and chorizo; adding bread, crackers, or crostini for texture; incorporating sweet items such as dried fruit, jam, or chutney; featuring briny olives, pickles, or mustard; selecting a variety of soft, hard, and strong cheeses; and providing crunch with nuts and seeds.
This document discusses the components of salads and salad dressings. It explains that salads typically have four components - a foundation, body, garnish, and dressing. The foundation forms the base, the body creates the main flavor and identity, the garnish contributes visual appeal and flavor, and the dressing complements the other ingredients. It then provides details on different types of salad greens, dressing emulsions, cleaning and storing greens, and categories of salads such as green salads, side salads, and composed salads.
Butchery involves selecting, slaughtering, cutting, and preparing meat. A butcher's duties include tenderizing, trimming, packaging, and ensuring meat is safe for consumption. There are five main stages of slaughter: antemortem inspection, stunning, bleeding, dressing, and final inspection. Meat is classified and stored properly to preserve quality and avoid bacterial growth.
This document provides information on various types of seafood sold by Santa Monica Seafood including baccala, barramundi, baquetta bass, black bass, bluenose bass, catfish, caviar, and more. For each item, it lists the origin, whether it is wild-caught or farmed, catching/farming method, available forms and sizes, seasonality, and sustainability characteristics.
This document provides recipes for three types of sandwiches: a clubhouse sandwich, pinwheel sandwiches, and a chicken BLT wrap. The clubhouse sandwich calls for white bread, mayonnaise, lettuce, tomatoes, cucumber, ham, cheese and scrambled egg. The pinwheel sandwiches are made by rolling flattened white bread with various spreads into a pinwheel shape. The chicken BLT wrap includes ingredients like tortilla, mayonnaise, lettuce, tomatoes, bacon, and chicken breast that are arranged and rolled up in the tortilla.
Ronald Adams begins a long drive from Brooklyn to California alone. He repeatedly sees the same hitchhiker at different points along his journey, which unnerves him. As Adams gets more tired and paranoid, he starts to question whether the hitchhiker is real or a supernatural entity trying to kill him. By the end, Adams learns that he actually died in a car accident on the Brooklyn Bridge six days ago, suggesting the hitchhiker and entire trip were manifestations of his death.
Bread has a long history dating back 30,000 years when early humans used plant starches spread on heated rocks to make a primitive flatbread. Around 10,000 BC, the development of agriculture led grains like wheat to become the main ingredient in bread. Yeast spores occur naturally on cereal grains, so any dough left to rise will become naturally leavened. Various civilizations harnessed airborne yeasts or used beer foam or sourdough starters as leavening agents in bread. Modern bread production was revolutionized by processes like the Chorleywood method which uses intense mechanical mixing to speed up fermentation.
- The document provides information on Japanese culture, traditions, and cuisine. It discusses topics such as family structure, communication styles, holidays, religious beliefs, and food traditions. Some key points include:
- Japan has a population of 127 million people living across several mountainous islands with few natural resources aside from the sea.
- Traditional Japanese meals focus on balance and presentation, usually consisting of rice, miso soup, and three sides including fish and pickled vegetables. Meals are meant to be seen, tasted, and relished.
- Shintoism and Buddhism have influenced Japanese beliefs about harmony between nature, society, and within one's own body. Illness is thought to be caused by imbalance.
- Major
The document provides an overview of Module 1 of the New Normal Home Economics Cookery Grade 10 curriculum, which focuses on egg dishes. It includes details on the development team that created the module, guidelines for how to use the module, and the specific lessons that will be covered in the first week, including identifying the components of eggs and their nutritional value.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...Diana Rendina
Librarians are leading the way in creating future-ready citizens – now we need to update our spaces to match. In this session, attendees will get inspiration for transforming their library spaces. You’ll learn how to survey students and patrons, create a focus group, and use design thinking to brainstorm ideas for your space. We’ll discuss budget friendly ways to change your space as well as how to find funding. No matter where you’re at, you’ll find ideas for reimagining your space in this session.
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.