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TotalBodyFit is a fitness program in NYC that takes a holistic approach, offering both physical and nutritional guidance through group workouts, nutrition workshops, and special events, making it unique among fitness programs in providing both exercise and dietary guidance.
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internet
El documento describe la importancia de Internet como una red global que facilita el acceso a información y comunicación las 24 horas del día desde cualquier lugar. Internet ha revolucionado la comunicación personal a través de redes sociales y mensajería, y se ha convertido en el principal medio de difusión de información a nivel mundial. Sin embargo, el documento también advierte que un uso excesivo de Internet puede llevar al aislamiento y desconexión de las relaciones personales directas.
How bread is made
Bread is made by mixing flour, yeast or baking soda, water and oil into dough which is formed into a loaf and decorated with a yolk. The loaf is then placed in an oven where cooking verbs are used to bake it until ready. Ingredients like flour, water, yeast and oil are added and mixed together before being shaped and baked.
Types of bread.laura y miriam
Bread is made from basic ingredients like flour, water, salt, and yeast. It provides carbohydrates and minerals like calcium and iron but also contains gluten which some people are allergic to, so gluten-free breads exist. The document discusses different types of bread including integral bread which is high in fiber, wheat bread made from high quality wheat flour, rye bread which is darker and made from rye with less calories than wheat, and rice bread made from rice flour for people allergic to gluten. Popular types of bread vary by region but an average daily recommended amount is 60-80 grams.
Newspaper Value Proposition
The document discusses the value of newspaper media for advertising. It notes that while there are many challenges in today's fragmented media landscape, newspapers provide opt-in advertising where readers actively seek out content and ads. Research shows that newspaper readers and visitors to newspaper websites are engaged, influential consumers who discuss products they see advertised with friends and family. Case studies demonstrate that newspaper advertising can boost awareness, store traffic, sales and customer loyalty.
Cake Methods & what the ingredients do
1. The document discusses different cake making methods including the creaming method, whisking method, melting method, rubbing in method, and lists the key ingredients used in cakes.
2. It explains that the creaming method incorporates air by creaming butter and margarine together before adding egg and flour, while the whisking method uses whisked eggs and sugar for lift without fat.
3. The key ingredients like flour, eggs, butter, and sugar are described in terms of what functions they serve such as adding structure, moisture, flavor, and browning in cakes.
Bread
This document outlines the basic steps for baking bread, including mixing ingredients and allowing the dough to ferment before shaping, proofing, baking, and storing. It discusses types of doughs like lean and rich doughs and details each step in the yeast dough production process from scaling ingredients to cooling the finished bread.
Media target audience presentation
The document discusses the target audience of the Q magazine through an analysis of the language, images, colors, and content used across its covers and contents pages. The target audience is identified as males and females aged 25-45 who enjoy indie/rock music and festivals. Throughout the magazine, an informal tone is used with provocative vocabulary that would appeal to younger readers, while still maintaining a standard level of English. Images feature musicians within the target age range in styles fitting the indie genre. Bright colors like red and white are used to create a cohesive house style and signal a dynamic attitude appealing to the target audience.
Recommended
internet
El documento describe la importancia de Internet como una red global que facilita el acceso a información y comunicación las 24 horas del día desde cualquier lugar. Internet ha revolucionado la comunicación personal a través de redes sociales y mensajería, y se ha convertido en el principal medio de difusión de información a nivel mundial. Sin embargo, el documento también advierte que un uso excesivo de Internet puede llevar al aislamiento y desconexión de las relaciones personales directas.
How bread is made
Bread is made by mixing flour, yeast or baking soda, water and oil into dough which is formed into a loaf and decorated with a yolk. The loaf is then placed in an oven where cooking verbs are used to bake it until ready. Ingredients like flour, water, yeast and oil are added and mixed together before being shaped and baked.
Types of bread.laura y miriam
Bread is made from basic ingredients like flour, water, salt, and yeast. It provides carbohydrates and minerals like calcium and iron but also contains gluten which some people are allergic to, so gluten-free breads exist. The document discusses different types of bread including integral bread which is high in fiber, wheat bread made from high quality wheat flour, rye bread which is darker and made from rye with less calories than wheat, and rice bread made from rice flour for people allergic to gluten. Popular types of bread vary by region but an average daily recommended amount is 60-80 grams.
Newspaper Value Proposition
The document discusses the value of newspaper media for advertising. It notes that while there are many challenges in today's fragmented media landscape, newspapers provide opt-in advertising where readers actively seek out content and ads. Research shows that newspaper readers and visitors to newspaper websites are engaged, influential consumers who discuss products they see advertised with friends and family. Case studies demonstrate that newspaper advertising can boost awareness, store traffic, sales and customer loyalty.
Cake Methods & what the ingredients do
1. The document discusses different cake making methods including the creaming method, whisking method, melting method, rubbing in method, and lists the key ingredients used in cakes.
2. It explains that the creaming method incorporates air by creaming butter and margarine together before adding egg and flour, while the whisking method uses whisked eggs and sugar for lift without fat.
3. The key ingredients like flour, eggs, butter, and sugar are described in terms of what functions they serve such as adding structure, moisture, flavor, and browning in cakes.
Bread
This document outlines the basic steps for baking bread, including mixing ingredients and allowing the dough to ferment before shaping, proofing, baking, and storing. It discusses types of doughs like lean and rich doughs and details each step in the yeast dough production process from scaling ingredients to cooling the finished bread.
Media target audience presentation
The document discusses the target audience of the Q magazine through an analysis of the language, images, colors, and content used across its covers and contents pages. The target audience is identified as males and females aged 25-45 who enjoy indie/rock music and festivals. Throughout the magazine, an informal tone is used with provocative vocabulary that would appeal to younger readers, while still maintaining a standard level of English. Images feature musicians within the target age range in styles fitting the indie genre. Bright colors like red and white are used to create a cohesive house style and signal a dynamic attitude appealing to the target audience.
Chapter 29 bakery q & a
The document discusses common questions and issues that arise in bakery production. It addresses why salt is used in breadmaking, why dough is knocked back, why a wet cloth is used during fermentation, and factors that influence cake volume and avoid sinking. It also explains why fruit may sink in fruitcakes, what occurs to cake batters in the oven, why an acidic medium is added to puff pastry dough, and factors that affect choux pastry volume and meringue stability.
Getting To Know The Different Types Of Bread
There are many different kinds of bread out there, each one having its own specific features and characteristics. Different cultures all over the world have their own tastes in bread and how they like to eat the product.
What Is Yeast And How Is It Used In Baking Bread
Find out what yeast is and how it is used in baking bread. There are 2 main types of yeast, fresh yeast and dry yeast. Although dry yeast has several different kinds.
History of bread
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.
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Likewise, here are some of the things that every student has said at least once during their studies.
Remember to: Like, share, or leave a comment!
different types of cake
The history of cakes can be traced back to ancient times. Early cakes originated from breads and were often fried or cheesecakes. In ancient Rome, cakes were bread dough enriched with ingredients like butter, eggs, and honey. During the Renaissance, sponge cakes leavened with beaten eggs were developed, possibly first in Spain. Modern cakes are typically sweet baked desserts that can include ingredients like fruit, nuts, extracts, icing, and decorations. Cake making involves combining ingredients like flour, sugar, eggs, and butter then baking and often decorating the cake.
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Baking & pastry production
The document discusses the tools and equipment used by pastry chefs. It outlines standards for tools including that they must be easily cleaned and nontoxic. It then describes various hand tools, knives, measuring devices, cookware, bakeware, processing equipment, heavy equipment, and safety gear used in pastry kitchens. Key items include spatulas, rolling pins, scales, sheet pans, mixers, ovens, ventilation systems, and fire extinguishers.
Classification of Cakes
The document discusses different types of cakes. It defines gateaux, tortes, petit fours, and cake. It then classifies cakes into three types: shortened cakes, un-shortened cakes, and chiffon cakes. It describes the shortening used, mixing methods, and provides examples for each cake type. The document also includes review questions to check understanding.
Types of Cakes, Butter Cakes, Sponge Cakes and More
There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
Bread Processing
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
The History Of Baking
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
Types and characteristic features of cakes
about the slide:
cake types
characteristic features
ingredients to preparation of different type of cakes
learn more information about types of cakes
The principles of baking
The document discusses various mixing methods and techniques used in baking, including beating, blending, creaming, cutting, folding, kneading, sifting, stirring, and whipping. It explains the importance of gluten formation, moisture content, and proper mixing in achieving the desired texture in baked goods. Various terms are also defined, such as emulsify, aerate, and formula. Common baking methods like baking, broiling, deep frying, and poaching are also outlined. Finally, the key stages of baking such as gas formation, starch gelatinization, and protein coagulation are explained.
History and overview of baking
The document provides a history of baking from ancient times to modern day Philippines. It describes how baking began with the Swiss Lake Dwellers mixing flour and water and cooking it on heated stones over 8,000 years ago. The first public bakeries were established in Greece between 200-300 BC. Baking was brought to America by the Jamestown colonists in 1604 and flourished in the late 19th century. Wheat and baking traditions spread from Spain to the Philippines in the 17th century and the baking industry has since developed further with establishment of mills and baking education.
Cake mixing&baking
The document provides guidelines for balancing ingredients in cake mixes based on the creaming or high-ratio mixing methods. It discusses ensuring the proper ratios of sugar, flour, fat, eggs, and liquids, as well as tips for adding flavors or enrichments. Instructions are also given for preparing pans, baking cakes, testing for doneness, cooling cakes, and removing them from pans.
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The Nervous and Chemical Regulation of Respiration
These lecture slides, by Dr Sidra Arshad, offer a simplified look into the mechanisms involved in the regulation of respiration:
Learning objectives:
1. Describe the organisation of respiratory center
2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
4. Describe the influences of the Pneumotaxic and Apneustic centers
5. Explain the role of Hering-Breur inflation reflex in regulation of inspiration
6. Explain the role of central chemoreceptors in regulation of respiration
7. Explain the role of peripheral chemoreceptors in regulation of respiration
8. Explain the regulation of respiration during exercise
9. Integrate the respiratory regulatory mechanisms
10. Describe the Cheyne-Stokes breathing
Study Resources:
1. Chapter 42, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 36, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 13, Human Physiology by Lauralee Sherwood, 9th edition
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The document discusses common questions and issues that arise in bakery production. It addresses why salt is used in breadmaking, why dough is knocked back, why a wet cloth is used during fermentation, and factors that influence cake volume and avoid sinking. It also explains why fruit may sink in fruitcakes, what occurs to cake batters in the oven, why an acidic medium is added to puff pastry dough, and factors that affect choux pastry volume and meringue stability.
Getting To Know The Different Types Of Bread
There are many different kinds of bread out there, each one having its own specific features and characteristics. Different cultures all over the world have their own tastes in bread and how they like to eat the product.
What Is Yeast And How Is It Used In Baking Bread
Find out what yeast is and how it is used in baking bread. There are 2 main types of yeast, fresh yeast and dry yeast. Although dry yeast has several different kinds.
History of bread
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.
15 Things Every Student Says At Least Once
Everyone who has studied - whether at a university, or a distance learning college - has had those universal student experiences that makes studying a very unique undertaking.
Likewise, here are some of the things that every student has said at least once during their studies.
Remember to: Like, share, or leave a comment!
different types of cake
The history of cakes can be traced back to ancient times. Early cakes originated from breads and were often fried or cheesecakes. In ancient Rome, cakes were bread dough enriched with ingredients like butter, eggs, and honey. During the Renaissance, sponge cakes leavened with beaten eggs were developed, possibly first in Spain. Modern cakes are typically sweet baked desserts that can include ingredients like fruit, nuts, extracts, icing, and decorations. Cake making involves combining ingredients like flour, sugar, eggs, and butter then baking and often decorating the cake.
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The document discusses strategies for using social media, particularly Facebook, to build an audience and drive engagement. It recommends putting valuable content or incentives "behind the gate" to encourage people to like your page. It also suggests forming partnerships with popular advertisers, using engaging photos rather than just cover shots, and getting your audience to share content by rewarding them. The document provides examples of apps and tools to help with social media integration and analytics.
Baking & pastry production
The document discusses the tools and equipment used by pastry chefs. It outlines standards for tools including that they must be easily cleaned and nontoxic. It then describes various hand tools, knives, measuring devices, cookware, bakeware, processing equipment, heavy equipment, and safety gear used in pastry kitchens. Key items include spatulas, rolling pins, scales, sheet pans, mixers, ovens, ventilation systems, and fire extinguishers.
Classification of Cakes
The document discusses different types of cakes. It defines gateaux, tortes, petit fours, and cake. It then classifies cakes into three types: shortened cakes, un-shortened cakes, and chiffon cakes. It describes the shortening used, mixing methods, and provides examples for each cake type. The document also includes review questions to check understanding.
Types of Cakes, Butter Cakes, Sponge Cakes and More
There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
Bread Processing
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
The History Of Baking
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
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about the slide:
cake types
characteristic features
ingredients to preparation of different type of cakes
learn more information about types of cakes
The principles of baking
The document discusses various mixing methods and techniques used in baking, including beating, blending, creaming, cutting, folding, kneading, sifting, stirring, and whipping. It explains the importance of gluten formation, moisture content, and proper mixing in achieving the desired texture in baked goods. Various terms are also defined, such as emulsify, aerate, and formula. Common baking methods like baking, broiling, deep frying, and poaching are also outlined. Finally, the key stages of baking such as gas formation, starch gelatinization, and protein coagulation are explained.
History and overview of baking
The document provides a history of baking from ancient times to modern day Philippines. It describes how baking began with the Swiss Lake Dwellers mixing flour and water and cooking it on heated stones over 8,000 years ago. The first public bakeries were established in Greece between 200-300 BC. Baking was brought to America by the Jamestown colonists in 1604 and flourished in the late 19th century. Wheat and baking traditions spread from Spain to the Philippines in the 17th century and the baking industry has since developed further with establishment of mills and baking education.
Cake mixing&baking
The document provides guidelines for balancing ingredients in cake mixes based on the creaming or high-ratio mixing methods. It discusses ensuring the proper ratios of sugar, flour, fat, eggs, and liquids, as well as tips for adding flavors or enrichments. Instructions are also given for preparing pans, baking cakes, testing for doneness, cooling cakes, and removing them from pans.
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2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
4. Describe the influences of the Pneumotaxic and Apneustic centers
5. Explain the role of Hering-Breur inflation reflex in regulation of inspiration
6. Explain the role of central chemoreceptors in regulation of respiration
7. Explain the role of peripheral chemoreceptors in regulation of respiration
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Pix Fusion Presentation
- 1. What is ? TotalBodyFit takes a holistic approach to fitness. We are the only fitness program in NYC to offer both physical and nutritional guidance through our unique series of group workouts, nutrition workshops, and special events.