Fish part 1
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This document discusses fish and shellfish. It begins by defining fish and shellfish as seafood obtained from various bodies of water. While the edible flesh is similar to meat, fish and shellfish cook more quickly than meat due to less connective tissue. The main differences between fish and shellfish are that fish have fins and internal bones, while shellfish have hard outer shells and no internal bones. Fish are also classified based on where they come from, their physical shape, and fat content. The document provides examples of round fish like salmon and carp fish, as well as flat fish including flounder and sole.
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Powerpoint presentation of "Poultry" 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
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This document discusses fish mongery, which involves purchasing, storing, selecting, and processing fish. It classifies fish into categories like white fish, oily fish, shellfish, crustaceans, and mollusks. Common cuts of fish like fillets, paupiette, and supreme are described. The document provides tips for purchasing, storing, and cooking fresh fish and shellfish, as well as methods for preserving fish through smoking, pickling, canning, drying, and other processed forms.
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1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
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The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
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Powerpoint presentation of "Poultry" 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
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Fish-Cuts of fish
Here are the answers to the fill in the blanks:
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Stocks are flavorful liquids made by simmering bones, meat scraps, vegetables, and seasonings in water. There are several types of stocks including chicken, white, and brown. Mirepoix and acid products are commonly used ingredients. Cooking times vary from 3-10 hours depending on the type of stock. Soups are based on stocks and can be clear, thick, or other varieties. Sauces are used to flavor, moisten, and enhance foods. Common sauces include white sauce, hollandaise, and tomato sauce. Thickening agents like roux are used to achieve the proper consistency.
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Stocks are flavorful liquids made by simmering ingredients like bones, vegetables, and herbs in water. They are used to make soups, sauces, and stews. There are two main types of stocks - white stocks made from ingredients like chicken, beef, or fish bones and vegetables, and brown stocks made from roasted bones to produce a richer color and flavor. Common ingredients used in stocks include mirepoix, herbs, and water. Stocks can also be reduced to make glazes, which are thick and syrupy liquids used to flavor other dishes.
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Stocks and sauces are flavored liquids that are used to enhance the flavors of other foods. Stocks are made by simmering animal bones and vegetables in water, while sauces are thicker liquids made from stocks and other ingredients. There are many different types of stocks and sauces that are classified based on their ingredients and method of preparation. Proper preparation techniques such as gentle simmering and skimming impurities are important to produce clear, flavorful stocks and sauces.
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Processed meat undergoes various preservation methods like canning, salting, drying, smoking, chilling or freezing and curing to prevent spoilage. Different food additives like preservatives, stabilizers, sugar, spices, salt and water are used during meat processing to improve consistency, texture and flavor. Common methods of meat and poultry processing include canning, sun or air drying, curing through salting, dehydration using heated air, and smoking which supplements salting and drying. Proper processing is important to prevent bacterial growth and food spoilage.
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Here are the answers to the fill in the blanks:
1. Bivalves
2. Tronçon, Darné
3. Alive
4. General Fish, Shell Fish
5. Gills
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The document provides guidelines for cooking various foods including poultry, meat, fish, seafood and vegetables. For poultry, it should be dried and cooked at low heat to prevent salmonella. Meat cuts require different cooking methods depending on their tenderness - tender cuts can be roasted or grilled while tough cuts are best cooked with moist heat like pot roasting. Fish and seafood are healthiest when steamed to retain nutrients. Proper washing and minimal cooking time is important for vegetables to maintain their nutrients. Following cooking principles for each food is key to preparing good quality meals.
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Stocks are flavorful liquids made by simmering bones, meat scraps, vegetables, and seasonings in water. There are several types of stocks including chicken, white, and brown. Mirepoix and acid products are commonly used ingredients. Cooking times vary from 3-10 hours depending on the type of stock. Soups are based on stocks and can be clear, thick, or other varieties. Sauces are used to flavor, moisten, and enhance foods. Common sauces include white sauce, hollandaise, and tomato sauce. Thickening agents like roux are used to achieve the proper consistency.
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This document classifies soups into three main categories: 1) clear soups which are based on a broth or stock and include vegetable soup, consommé, and julienne soup, 2) thick soups which are opaque and thickened through various methods like roux or pureeing ingredients including cream soups, purees, and bisques, and 3) specialty and national soups which is a catch-all category for soups that are unique to certain countries or do not fit into the other groups.
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This document discusses different types of knives including their blade composition of carbon steel, stainless steel, and high-carbon stainless steel. It outlines the key parts of a knife and explains that a full tang is the most powerful connection between the blade and handle. Finally, it details several types of knives such as chef's knives, slicers, boning knives, and paring knives as well as their common uses for tasks like chopping, slicing, dicing, boning, and filleting.
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This document provides information about different types of fish and shellfish. It discusses how fish can be categorized based on their habitat, physical shape, and flesh type. It also describes different types of round fish and flat fish, and explains the nutritional importance of oily fish and white fish. Finally, it provides tips for selecting, storing, and cutting various fish and shellfish.
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This document provides information about different types of soups. It defines clear soups as those that are see-through and liquid at room temperature, excluding soups with chunks of ingredients. Broths and consommés are types of clear soups, with consommés being made from clarified stock using egg whites. Thick soups can serve as meals and are not necessarily thickened. The document also describes purees, coulis, bisques and various national or regional soups like gumbo, minestrone and borscht. It provides tips for quick garnishes for different soup types.
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1) Proper storage of foods like pasta is important to prevent spoilage and bacterial growth. Pasta should be stored in a cool, dry place in a sealed container.
2) Dry pasta can be stored for up to two years while fresh pasta should be used within a few days or frozen for a few months. Cooked pasta should be refrigerated in an airtight container for 3-5 days.
3) Dried pasta does not need refrigeration and can be stored in an airtight container. Fresh pasta can be stored in the refrigerator for 2-3 days or frozen for longer storage.
Accompaniment & garnish
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.
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About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
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This document discusses selecting, storing, and transporting seafood. It describes different types of seafood including finfish, shellfish, crustaceans, cephalopods, and mollusks. It provides characteristics to look for when selecting fresh fish and shellfish. It also outlines various market forms seafood can be sold in such as live, whole, dressed, fillets, etc. Finally, it discusses best practices for handling, transporting, and storing seafood to prevent spoilage, including using ice or gel packs and recommended refrigeration times.
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This document identifies and describes the different types of fish and seafood. It discusses finfish and shellfish, providing examples of each. For finfish, it describes saltwater and freshwater varieties, and lists common types of flatfish and roundfish. For shellfish, it identifies mollusks and crustaceans as the two types, giving examples for each group. The document also covers the composition and structure of fish, nutritive value, market forms, and market forms of shellfish.
fishandshellfish-130922231604-phpapp01.pptx
This document provides information about fish and shellfish, including their composition, varieties, characteristics, freshness indicators, and cooking methods. It discusses the differences between saltwater and freshwater fish varieties. It also outlines best practices for storing, handling, cleaning, dressing, filleting, and cooking both lean and fat fish to preserve moisture and texture. Proper preparation techniques are described for whole fish as well as fillets and steaks.
Culinary lecture (fish)
This document provides information on different types of fish. It begins by defining fish and classifying them biologically. It then discusses how fish are classified for catering purposes based on shape and flesh characteristics. Specific details are provided on flat fish versus round fish and white versus oily fleshed fish. The document also covers fish anatomy, nutrition and common cooking methods. Finally, it provides local Filipino names for various fish species.
week 7.pptx
This document provides information on types of seafood, characteristics of fresh fish and shellfish, and market forms of fish and shellfish. It describes that seafood includes fish and shellfish, with fish classified as finfish like bangus and tilapia, or shellfish like crustaceans, mollusks, and cephalopods. Fresh fish and shellfish are described as having bright eyes, firm flesh, and intact shells. Market forms include selling seafood live, as whole or dressed fish, fillets, steaks, sticks, or flaked/shucked meat. Shellfish is also sold live, whole, headless, or cooked in or out of the shell.
PREPARE AND COOK SEAFOODS.pdf
This document provides information and instructions for preparing and cooking seafood dishes. It discusses different types of seafood like fish and shellfish, gives examples like salmon and crab. It also identifies common kitchen tools used for seafood preparation like fish knives and seafood forks. The document classifies seafood into categories like fin fish and shellfish, and mollusks and crustaceans. It covers the composition of fish and different market forms. Overall, the document provides a comprehensive overview of different types of seafood and instructions for selecting, preparing and cooking seafood safely.
Fish and Shellfish
This document provides information on various types of fish and shellfish. It discusses the composition and structure of fish, noting they are comprised mostly of water, proteins, fats, vitamins and minerals. It then describes various saltwater and freshwater fish varieties. The document outlines best practices for handling, storing, thawing and cooking both fresh and processed fish and shellfish. Specific preparation and cooking methods are provided for different fish based on their fat content. Finally, the document discusses several types of mollusks and crustaceans including clams, mussels, oysters and their proper preparation.
T.L.E. GRADE 10 COOKERY LESSONS
This document provides an overview of seafood, including:
1. It defines two main categories of seafood - fin fish and shellfish. It lists examples of different types of fish.
2. It describes the different market forms that fish can be sold in, such as whole, fillets, steaks, etc.
3. It provides tips for checking the freshness of different types of fish and shellfish and guidelines for proper storage and handling of both fresh and frozen seafood.
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Food commodities 3 - Fish/ chefqtrainer.blogspot.com
Food commodities 3 - Fish/ chefqtrainer.blogspot.com
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This document discusses various aspects of research methodology including the meaning and objectives of research, types of research, variables in research, research process, and importance of methodology. It defines research as a systematic search for knowledge and notes that the main objectives are to discover new facts or verify existing facts. The document outlines different types of research including descriptive vs analytical, applied vs fundamental, quantitative vs qualitative, and conceptual vs empirical. It also explains key aspects of the research process such as selecting a research area, developing research questions/hypotheses, conducting a literature review, preparing a research design, deciding on sampling, and data collection methods. Finally, it discusses the significance of understanding research methodology.
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British cuisine
Great Britain comprises England, Scotland, and Wales and is located between Ireland and mainland Europe. It has a climate with frequent cloud and rain. The history of British food has been influenced by many cultures, including Romans, Saxons, Vikings, Normans, and those from its former colonies in Asia. Some important British dishes include Scotch egg, Yorkshire pudding, toad in the hole, fish and chips, cawl, kedgeree, and chicken tikka masala.
German cuisine.
German sausages come in many varieties. Bratwurst is one of the most famous and is made from veal, beef or pork. Weisswurst must be eaten before noon and is made from veal and bacon without preservatives. Blutwurst contains pork rind and blood that has been cooked with barley. Leberwurst contains liver and spices that vary by region. Currywurst is a dish made from bratwurst boiled, fried, and covered in a tomato-Worcestershire sauce with curry powder.
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Mexican cuisine is influenced by the country's geography and history. It borders the United States to the north and Guatemala and Nicaragua to the south. The cuisine varies regionally, with coastal areas focusing on seafood and central Mexico emphasizing corn. Historically, the Mayans cultivated foods like corn, beans and chili peppers before the Spanish arrived in the 16th century, introducing animals, cheese and wheat. Mexican cuisine combines indigenous and Spanish influences with regional differences defined by six major regions. Popular dishes have also spread from Texas to the rest of the world. Major festivals like Christmas and Easter involve traditional Mexican foods.
Meat - Introduction and Cuts.pptx
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Hotel management institution – budget
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Chefs attitude and behaviour
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Stock
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A Review on Recent Advances of Packaging in Food Industry
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按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
学校原版办理【(KCL毕业证书)伦敦国王学院毕业证】【176555708微信号】电子版成绩单成绩单、外壳、offer、留信学历认证（永久存档真实可查）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【我们承诺采用的是学校原版纸张（纸质、底色、纹路），我们拥有全套进口原装设备，特殊工艺都是采用不同机器制作，仿真度基本可以达到100%，所有工艺效果都可提前给客户展示，不满意可以根据客户要求进行调整，直到满意为止！】
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信176555708】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信176555708】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
留信网服务项目：
1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
→ 【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：客户在留信官方认证查询网站查询到认证通过结果后付款，不成功不收费！
快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, CaliforniaTop 12 Best Restaurants in Panchkula city
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
原件一模一样【微信：95270640】【布里斯托大学毕业证Bristol学位证成绩单】【微信：95270640】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
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Fish part 1
- 1. Chef Devashish Pandey Certified Culinary Instructor and Master Culinary Trainer
- 2. Fish and Shellfish By Chef Devashish Pandey
- 3. Fish & shellfish (fish with shells) are commonly known as ‘seafood’, though they are obtained from sea, pond, lake or river. The edible flesh of fish & shellfish is same like meat, consists of; water, protein, fats, minerals, vitamins & carbohydrates. Other than the above similarities, the difference is that, fishes have less connective tissue than meat, that is the reason: 1.Fish & Shellfish cook very quickly even at low heat 2.They are naturally tender, so long moist heat cooking is not required as like meat, it is done to preserve moisture & variety 3.Cooked fish must be handled carefully or it will fall apart FISH AND SHELLFISH
- 4. DIFFERENCE BETWEEN FISH & SHELLFISH The difference between fish & shellfish are as follows: FISH SHELLFISH 1. F Fishes have fins 1. 1 Shell fishes do not have fins 2. Fishes do not have hard outer shells 2. Shellfishes have hard outer shells 3. Fishes have many Internal bones 3. Shellfishes do not have internal bones 4. Fishes do not turn red on heating 4. Most shellfishes turn red on heating. 5. Each cuts of fish has got a specific name e.g. fillet, darne 5. Shellfishes do not have any specific cuts
- 5. CLASSIFICATION OF FISH Fish can be classified as shown in following table: WHERE THEY COME FROM PHYSICAL SHAPE FAT CONTENT Fresh water – Pond, Rivers, Lakes Salt water – Sea & Ocean Round fish Flat fish Lean fish or white fish Oily fish Fresh water fish – these fishes live in freshwater on surface & have lean flesh as they exercise more swimming against river curren Examples: rohu, katla, bhetki, bass, carp, pike, perch, trout etc. Saltwater fish – these fishes live in seawater (deepest part of the sea) & have more fat, because they move less. Examples: sole, halibut, turbot
- 6. UNDERSTANDING FLAT FISHES & ROUND FISHES FLAT FISH ROUND FISH 1. Flat fishes are flat in shape 1. Round fishes are round in shape 2. Flat fishes have eyes on one side (on top) 2. Round fishes have eyes on both sides 3. Flat fishes swim in a horizontal position 3. Round fishes swim in vertical position. 4. Belly side of the fish is white in color 4. Both the sides of the fish are of same color 5. Flat fish produce 4 fillets as they are flat in shape 5. Round fish produce 2 fillets as they are round in shape 6. Flat fishes live in deepest part of water 6. Round fishes live on the surface part of water.
- 7. ROUND FISH SALMON SEA BASS CAT FISH TILAPIA TROUT CARP FISH
- 8. FLAT FISH FLOUNDER SOLE TURBOT HALIBUT