Fish & eggs
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This document contains questions about classifying types of fish, the properties of different fish, cooking methods for fish and eggs, nutrition information about fish and eggs, food safety concerns around raw eggs, and labeling information required on egg cartons. Key details assessed include categorizing fish as white fish, oily fish or shellfish, fat content of different fish, effects of cooking on fish and eggs, reasons for including fish and eggs in the diet, and nutrients provided by fish bones and foods to combine with eggs.
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The document provides background information and teaching resources for exploring the Nuremberg Rallies case study, including an overview of the rallies from 1933-1938, how to structure lessons around an inquiry question, and how the activities link to literacy and numeracy strategies. Glossaries, timelines, sources, and discussion questions are included to help students analyze propaganda techniques and think critically.
Research skills complete booklet 08 nov2011
This document provides guidance for teachers on developing students' research skills in history classes at junior cycle, transition year, and leaving certificate levels in Ireland. It outlines the research study component of the leaving certificate history syllabus and provides suggestions for teachers on helping students improve their skills at each stage. This includes locating and critically examining sources, developing structured written responses, and preparing for the leaving certificate research study requirements of producing an outline plan, evaluating sources, and extended essay. Sample exemplar materials and marking schemes are also included for reference.
Water
Water comes from rainfall and is treated through processes like settling, filtering, softening, chlorination and fluoridation before being piped into homes. The water supply enters homes through main pipes and service pipes, with the freshest water coming from the cold kitchen tap. Other taps get water from a storage tank, usually in the attic. Hard water can cause issues like limescale but tastes better, and is softened through adding chloride of lime during treatment.
The work triangle
The document discusses the concept of the work triangle. The work triangle refers to the three key elements needed to complete any task: tools, materials, and people. These three elements must be present and work together effectively for a job to be finished successfully.
Safety in the home
This document discusses home safety and common accidents that occur in the home. It provides information on preventing accidents such as falls, burns, cuts and poisonings. Safety tips are provided for fire safety, medicine storage, and first aid treatment for minor injuries. The most important aspects of first aid for serious injuries are also outlined, such as calling for help, checking breathing and pulse, and treating for shock. A well-stocked first aid kit is recommended.
Modern features of a cooker
This document describes various features that may be included in kitchen appliances such as cookers and ovens, including dual grill/rings that allow using half the cooking area, double ovens with a main oven and top oven, automatic timers to turn ovens on and off, fan ovens that circulate heated air, ceramic hobs with heat-resistant glass tops, halogen rings that heat instantly, self-cleaning ovens, split-level cookers where the hob and oven are separate, and ignition buttons to light gas hobs instead of matches.
Lighting
Good lighting is important for safety, hygiene, and preventing eye strain. A home uses both natural lighting from windows and skylights as well as various artificial lighting such as incandescent, fluorescent, and compact fluorescent bulbs. Proper lighting safety involves using the correct bulbs and fixtures, adequate lighting for tasks, and switches located outside of danger areas like bathrooms. When replacing a light bulb, one should turn off the power first, allow an old bulb to cool, fit a new bulb of the correct wattage, and test that the light works.
Hygiene in the home
The document discusses hygiene standards in the home, including ensuring clean water and efficient drainage, good ventilation and lighting to prevent dampness, easily cleanable surfaces and rooms, careful waste disposal, and regularly disinfecting sinks, toilets and drains. It also notes there are two types of household waste - organic waste that breaks down naturally and inorganic waste that does not break down but can be recycled.
Heating
Central heating, partial/background heating, and individual heaters are three common methods of heating a home. Central heating uses a boiler to heat water that circulates through radiators to keep the home between 16-20 degrees Celsius, and also provides hot water. Partial/background heating uses electric storage heaters to provide gentle background heat. Individual heaters heat each room separately using methods like a fireplace, stove, or electric heater. Proper insulation is important to prevent up to 75% of heat loss through walls, roof, windows, doors and floors using materials like still air, wool, or polystyrene that are poor conductors of heat.
Electricity 2
Electricity is generated at power stations from sources like coal, oil, peat, and water. It is distributed to homes through cables and consumer units, then brought to appliances via wires in plugs and flexes. Most appliances have three wires - a live wire (brown) bringing electricity to the appliance, a neutral wire (blue) taking the return current, and an earth wire (green/yellow) that brings current safely to the earth if a fault occurs. Fuses and circuit breakers are safety devices that melt or disconnect electricity in the case of overloading or short circuits to prevent fires.
Designing a home
This document discusses key aspects of home design, including:
1. A home provides physical needs like shelter as well as emotional and social needs.
2. Housing types are influenced by factors like cost, size, and location, and include houses, apartments, bedsits, and mobile homes.
3. Good design is functional, safe, durable, and attractive. Design elements include color, texture, line, shape, and pattern which impact the atmosphere.
Design process 2
The design process involves 7 steps: 1) Identifying the brief to design a bedroom/study for a teenager, 2) Analyzing the brief to determine what must be included, 3) Researching interior design ideas through books, magazines, and store visits to collect samples, 4) Identifying possible furniture layouts, color schemes, and flooring and heating options, 5) Choosing a final solution after considering all options, 6) Creating a scaled floor plan drawing, and 7) Presenting the final plan with details of the color scheme, furnishings, flooring, lighting, and heating system.
Design process 1
The design process involves identifying the brief, analysing it through research, and choosing a solution to implement through planning and taking action.
More from siobhanpdst (16)
The Nuremberg rallies, final draft, 2 march 2015 (2)
The Nuremberg rallies, final draft, 2 march 2015 (2)
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Assessment and Planning in Educational technology.pptx
In an education system, it is understood that assessment is only for the students, but on the other hand, the Assessment of teachers is also an important aspect of the education system that ensures teachers are providing high-quality instruction to students. The assessment process can be used to provide feedback and support for professional development, to inform decisions about teacher retention or promotion, or to evaluate teacher effectiveness for accountability purposes.
How to Build a Module in Odoo 17 Using the Scaffold Method
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
Introduction to AI for Nonprofits with Tapp Network
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
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clinical examination of hip joint (1).pdf
described clinical examination all orthopeadic conditions .
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Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
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By Dr. Vinod Kumar KanvariaA Survey of Techniques for Maximizing LLM Performance.pptx
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Types of Herbal Cosmetics its standardization.
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
ANATOMY AND BIOMECHANICS OF HIP JOINT.pdf
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.
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Fish & eggs
- 1. JC HOME ECONOMICS ~ FISH/EGGS WORKSHEET Q1. Insert the following types of fish into the correct category: Salmon/Cod/Lobster/Herring/Sole/Crab White Fish Oily Fish Shell Fish Q2. Fish cooks in less time than meat – why is this? __________________ _________________________________________________________ Q3. What type of fat is contained in oily fish? ____________________ Why does white fish contain no fat? ______________________________ __________________________________________________________ Q4. List four effects of cooking on fish: 1)_____________________________ 2)_________________________ 3)_____________________________ 4)_________________________ Q5. Plan an evening meal for a family to include fish: ************************** *************************** Q6. List four rules to follow when buying fresh fish: 1)____________________________ 2)__________________________ 3)____________________________ 4)__________________________ Q7. Give three reasons for including fish in the diet: i)________________________________________________________ ii)________________________________________________________ iii)________________________________________________________ Q8. Suggest two suitable methods of cooking fish: 1)____________________________ 2)__________________________ Q9. What nutrient is contained in the bones of tinned fish? _____________ Why is this nutrient important in the diet? _________________________
- 2. Q10. Draw and label the diagram of an egg: a)__________________ b)__________________ c)__________________ d)__________________ Q11. Give three reasons for including eggs in the diet: 1)________________________________________________________ 2)________________________________________________________ 3)________________________________________________________ Q12. Fill in the missing percentages in the composition of an egg: Protein Carbohydrate Fat Vitamins Minerals Water 12% Calcium & Q13. Match the following culinary uses of eggs with the correct description: Binding Eggs trap air when whisked e.g. Meringue Emulsion Brushing scones with beaten egg to produce golden colour Aeration Egg yolk holds oil and vinegar together e.g. Mayonnaise Glazing Holding soft or minced food together e.g. Hamburgers Q14. List four items of information you would expect to find on an egg carton 1)_____________________________ 2)_________________________ 3)_____________________________ 4)_________________________ Q15. List two effects of cooking on eggs: i)_____________________________ ii)__________________________ Q16. Why should babies and pregnant women avoid eating raw eggs? __________________________________________________________ __________________________________________________________ Q17. Name one nutrient missing from eggs: _________________ What food should be combined with eggs to provide this? ______________ Q18. What type of a) Fat is present in eggs? ________________________ b) Protein is present in eggs? _____________________