IRBWMD Families
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The document lists available flavors for pet food including Beef, Bacon, Eggs; Chicken Chia; Lamb, Sweet Potato; Turkey, Pumpkin; Salmon; Venison; Duck; Lamb, Beef, Pork; Salmon, Whitefish, Tuna; Chicken, Turkey, Duck; and Gut Health, Joint Health, Skin Health. The flavors are available in 5oz and 12oz bags.
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Charcuterie – preserving the hog
This document discusses charcuterie, which is the French art of preserving meats. It focuses on using forcemeats, which are seasoned and emulsified ground meats, to make items like pâtés, terrines, sausages, and galantines. Key ingredients in forcemeats include meat, fat, binders, seasonings, and curing salts. Important considerations when making forcemeats are the fat to meat ratio, proper emulsification through temperature control, and seasoning. Various types of forcemeats - country style, basic, and mousseline - are described. Terminology related to forcemeats and procedures for making terrines and galantines are also outlined.
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• Butchery – Lamb
• Made by:
• Mudit Grover(18)
• Quality of Lamb
• Should be pale pink.
• Should be compact and evenly fleshed.
• Bones should be pink & porous so that the blood is shown when cut.
• Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat.
• Composition of Meat(Lamb)
• Enriched in Proteins, Fats.
• Some carbs like Glycogen & Glucose.
• Pigments contribute to the color of the meat.
• Enzymes increase tenderness during aging.
• Minerals : Phosphorus and Iron are the chief minerals in meat (lamb).
• Spoilage Indicators
• Spoiled lamb may look brown instead of pink or light red.
• The surface of the lean meat may appear white.
• The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch.
• The odor of the meat may seem off.
• Damaged packaging is often a sign of spoilage.
• Rigor Mortis
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• Caused by chemical changes in the muscles after death.
• Normally appears about 10 hrs. after the death & lasts approximately 24 - 48 hours.
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• Cooking Techniques
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• Got to know about the quality selection of lamb.
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• Cooking Techniques of different cuts of Lamb.
• Bibliography
www.wikipedia.com
www.about.com
www.youtube.com
www.google.com
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Powerpoint presentation of "Butchery" 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 different types of meat, including beef, veal, lamb, mutton, and pork. It provides nutritional information about meat, noting that meat is a source of high-quality protein, vitamins B1 and B2, iron, and phosphorus. For each type of meat, it gives details about the animal it comes from and characteristics of the meat.
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Butchery – Lamb
• Butchery – Lamb
• Made by:
• Mudit Grover(18)
• Quality of Lamb
• Should be pale pink.
• Should be compact and evenly fleshed.
• Bones should be pink & porous so that the blood is shown when cut.
• Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat.
• Composition of Meat(Lamb)
• Enriched in Proteins, Fats.
• Some carbs like Glycogen & Glucose.
• Pigments contribute to the color of the meat.
• Enzymes increase tenderness during aging.
• Minerals : Phosphorus and Iron are the chief minerals in meat (lamb).
• Spoilage Indicators
• Spoiled lamb may look brown instead of pink or light red.
• The surface of the lean meat may appear white.
• The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch.
• The odor of the meat may seem off.
• Damaged packaging is often a sign of spoilage.
• Rigor Mortis
• Stiffness and hardness of muscles.
• Caused by chemical changes in the muscles after death.
• Normally appears about 10 hrs. after the death & lasts approximately 24 - 48 hours.
• Cuts of Lamb
• Cooking Techniques
• Cooking Techniques
• Popular Dishes
Roasted Leg of Lamb
Irish Stew
Seekh Kabab
Navrain de Agneau
Shephard’s Pie
Crown Roast
• Outcome
• Learnt about the butchery of Lamb.
• Got to know about the quality selection of lamb.
• Cuts of Lamb.
• Cooking Techniques of different cuts of Lamb.
• Bibliography
www.wikipedia.com
www.about.com
www.youtube.com
www.google.com
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Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
Meat & meat cookery
Meat refers to the edible flesh of animals consumed as food. It is made up of water, protein, fat, and other components. There are two main types - red meat which is darker in color due to higher myoglobin content, and white meat which is lighter. Common meats include beef, pork, lamb, and poultry. The structure and composition of meat affects qualities like tenderness, juiciness and flavor. Proper cooking and storage methods help retain the best qualities of different cuts of meat.
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Powerpoint presentation of "Butchery" 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 different types of meat, including beef, veal, lamb, mutton, and pork. It provides nutritional information about meat, noting that meat is a source of high-quality protein, vitamins B1 and B2, iron, and phosphorus. For each type of meat, it gives details about the animal it comes from and characteristics of the meat.
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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.
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Powerpoint presentation of "Egg Basic" 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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2. Eggs placed in vinegar had their shells removed, and eggs placed in water gained weight and size, while eggs in corn syrup lost weight and size.
3. The observations supported that water moved into the egg in water due to lower concentration, and out of the egg in corn syrup due to higher concentration, demonstrating osmosis.
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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.
Beef cooking methods
Beef cooking methods can be categorized by internal temperature ranges that impact tenderness, juiciness, color, and microorganisms. [1] Between 122-149°F, muscle fibers shrink and collagen begins to break down, improving tenderness but moisture is retained. [2] From 149-160°F, connective tissue further shrinks and collagen breaks down halfway, making the meat very tender but less juicy. [3] Over 170°F, the meat hardens and becomes tough as it loses moisture, appearing well done and brown throughout.
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Prepare stocks sauces and soups
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Meat comes from the muscle and other edible parts of animals and birds. Beef is obtained from domestic cattle, which can be steers, bulls, heifers, or cows. The quality of meat is affected by factors like the amount of connective tissue and fat. After slaughter, how the meat is treated also impacts its eating quality. The document then describes various cuts of beef, including topside, rump, sirloin, brisket, shin, and flank, and suggests cooking methods for each cut.
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Clear soups are divided into broth soups and consommés. Broth soups contain vegetables, starches and meats in a flavorful broth, while consommés are perfectly transparent soups made by clarifying stock. Thick soups are divided into puree soups, cream soups, bisque soups, and chowders depending on whether they are thickened with a puree, starch-based thickeners, or a combination of both. Specialty soups include cold soups like gazpacho, vichyssoise, and borscht.
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The document discusses various types of meats, poultry, and fish that are commonly consumed by humans. It covers the composition, structure, and cuts of beef, pork, lamb, poultry and fish. Key points include the main components of meat being water, protein and fat. It also discusses the muscle fiber structure, types of muscles, and connective tissues like collagen. The document provides information on cuts of beef, pork and lamb. It also summarizes common methods of cooking different types of meat, poultry and fish to the desired doneness.
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Powerpoint presentation of "Egg Basic" 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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Kosher dietary laws dictate what foods are permitted under Jewish law. To be considered kosher, meat must come from animals with split hooves and that chew their cud, like cows and sheep. Fish must have fins and scales to be kosher. Meat and dairy products cannot be mixed or consumed together. For a food to be certified kosher, it must be prepared and processed according to strict Jewish standards overseen by a rabbi or kosher certification agency. Emuna Glatt Kosher Catering is a large kosher catering company in Los Angeles that provides meals for markets, schools, and other institutions.
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This document provides information on meat and meat products. It discusses the nutritional value and palatability of meat. It describes the different animal sources of meat, including mammals, birds, fish, reptiles, and others. The document also covers grading and cuts of meat, the structure of meat including lean tissue, fat, and connective tissue. Specific cuts are defined for beef, carabao, pork, and other meats. The various market forms and nutritional components of meat are also summarized.
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1. The document describes an experiment observing osmosis using eggs placed in vinegar, water, and corn syrup.
2. Eggs placed in vinegar had their shells removed, and eggs placed in water gained weight and size, while eggs in corn syrup lost weight and size.
3. The observations supported that water moved into the egg in water due to lower concentration, and out of the egg in corn syrup due to higher concentration, demonstrating osmosis.
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The document is a report on installing air conditioners at Notre Dame University based on a student survey. It finds that [1] 80% of students believe they would be more motivated to attend classes if classrooms were cooler, as physical comfort boosts energy and concentration. [2] 64% said air conditioning would lead to more class attendance. However, the students surveyed have varying experiences with air conditioning, so the university should further assess if cooling needs are real or perceived. The report recommends Notre Dame consider air conditioning to improve the learning environment and student commitment.
MicroEJ OS and Edje: the software foundation for IoT devices
The edge devices connected to the Cloud that constitute the Internet of Things (IoT) require support for building blocks, standards and frameworks like those provided by the Eclipse Foundation projects: Californium, Paho, Leshan, Kura, Mihini, etc. Because of the large deployment of Java technology in the Cloud, on the PC, mobile and server sides, most projects above are implemented in Java technology. Deploying these technologies on embedded devices requires a scalable IoT software platform that can support the hardware foundations of the IoT: microcontrollers (MCU). MCU delivered by companies like STMicroelectronics, NXP+Freescale, Renesas, Atmel, Microchip, etc. are small low-cost low-power 32-bit processors designed for running software in resource-constraint environments: low memory (typically KB), flash (typically MB) and frequency (typically MHz).
The Edje project defines a standard high-level Java API called Hardware Abstraction Layer (HAL) for accessing hardware features delivered by microcontrollers such as GPIO, DAC, ADC, PWM, etc. that can directly connect to native libraries, drivers and board support packages provided by silicon vendors with their evaluation kits.
MicroEJ® Operating System (OS) is a scalable OS for resource-constrained embedded and IoT devices running on 32-bit microcontrollers or microprocessors. MicroEJ OS allows devices to run multiple and mixed Java and C software applications.
This talk aims at presenting the packages that constitute the core of Edje and its reference implementation developed over MicroEJ OS on a STM32F7 discovery kit.
Edje Project: The Software Foundation for IoT Devices
The Eclipse IoT Edje project includes a Hardware Abstraction Java API for the IoT embedded systems. It targets resource-constrained microcontrollers, provides ready-to-use software packages for target hardware, and defines a modular and easy to port framework.
More about Edje Project: http://www.microej.com/portfolio-item/microej-present-eclipse-edje-open-source-iot-project-eclipsecon/
Project Report on Shifa International Hospital Ltd. 16.5.2013
This document is a project report on the Total Quality Management (TQM) of Shifa International Hospital Ltd. It begins with introductory sections like the title page, messages of support, and a table of contents. The main body of the document is divided into two chapters. Chapter 1 discusses the objectives, scope, mission, vision, values, and organizational structure of Shifa International Hospital. Chapter 2 covers Total Quality Management and the quality policies, objectives, and management practices implemented at Shifa International Hospital to ensure service quality.
Waleed Final CVnew 2015
Waleed Shafqat is applying for a full-time position and seeks to add value through his motivation and skills. He describes himself as hardworking, motivated, reliable, and effective. He has work experience in marketing, business consulting, accounting, and reception. He is educated with a PGD in Marketing and Business Management from University of Bedfordshire and an MBA in Finance from Comsats Institute of Information Technology. He provides references from past teachers and employers.
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NDU Term Paper | Technical English For Business Communication Report
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MicroEJ OS and Edje: the software foundation for IoT devices
MicroEJ OS and Edje: the software foundation for IoT devices
Edje Project: The Software Foundation for IoT Devices
Edje Project: The Software Foundation for IoT Devices
Project Report on Shifa International Hospital Ltd. 16.5.2013
Project Report on Shifa International Hospital Ltd. 16.5.2013
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