PREPARE-DESSERTS-SWEET-SAUCES.ppsx
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This document discusses ingredients commonly used in preparing desserts and sweet sauces. It lists sugar, gelatin, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate as key ingredients. For each ingredient it provides a brief description of how it is used, such as sugar being used to sprinkle over fruit or make syrups, gelatin being used to set jellies and mousses, and chocolate being melted into fillings or poured over cakes. It also includes an evaluation section matching ingredient names to their definitions.
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PREPARE DESSERTS
This document discusses key ingredients used in preparing desserts and sweet sauces, including sugar, gelatin, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate. It explains the purpose and proper use of each ingredient, emphasizing the importance of using high quality ingredients according to recipe specifications to achieve quality desserts.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, egg yolks, egg whites, fruit, cream, batters, nuts, chocolate, and quality ingredients. It provides details on each ingredient such as types of sugar and how they are used, how gelatine is used to set desserts, tips for working with eggs, characteristics of different creams, how to make batters, storing nuts, types of chocolate and how to work with them.
dessert.pptx
This document lists the key ingredients used in preparing desserts and sweet sauces: sugar, gelatin, egg yolks, egg whites, cream, batters made from flour and water, nuts, and chocolate. Sugar is nearly universal in desserts and can be used to sprinkle over fruit or beaten into eggs. Gelatin is used to set jellies, mousses, and cold desserts. Egg yolks combined with other ingredients make custards. Egg whites beaten to different stiffnesses are used in soufflés, mousses, or meringues. Cream and batters made from flour and water are also common ingredients. Nuts add flavor and texture, and chocolate is used in
w2-ingredientsneededinpreparingdessertsandsweetsauces.pptx
Here are definitions for the requested terms:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of soft, creamy candy that is made by boiling sugar, milk or cream, and butter. It is flavored with vanilla or other flavorings. Fudge is dense and soft and is often cut or broken into pieces to serve.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pdf
The document discusses key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness, with yolks used in custards and whites beaten for soufflés and meringues. Fruit, cream, batters, nuts and chocolate are also widely used ingredients that provide flavor, texture and visual appeal in desserts. Quality ingredients are important for achieving good results.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pdf
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
Ingredients needed in preparing desserts and sweet sauces
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes and coatings. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
Recommended
PREPARE DESSERTS
This document discusses key ingredients used in preparing desserts and sweet sauces, including sugar, gelatin, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate. It explains the purpose and proper use of each ingredient, emphasizing the importance of using high quality ingredients according to recipe specifications to achieve quality desserts.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, egg yolks, egg whites, fruit, cream, batters, nuts, chocolate, and quality ingredients. It provides details on each ingredient such as types of sugar and how they are used, how gelatine is used to set desserts, tips for working with eggs, characteristics of different creams, how to make batters, storing nuts, types of chocolate and how to work with them.
dessert.pptx
This document lists the key ingredients used in preparing desserts and sweet sauces: sugar, gelatin, egg yolks, egg whites, cream, batters made from flour and water, nuts, and chocolate. Sugar is nearly universal in desserts and can be used to sprinkle over fruit or beaten into eggs. Gelatin is used to set jellies, mousses, and cold desserts. Egg yolks combined with other ingredients make custards. Egg whites beaten to different stiffnesses are used in soufflés, mousses, or meringues. Cream and batters made from flour and water are also common ingredients. Nuts add flavor and texture, and chocolate is used in
w2-ingredientsneededinpreparingdessertsandsweetsauces.pptx
Here are definitions for the requested terms:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of soft, creamy candy that is made by boiling sugar, milk or cream, and butter. It is flavored with vanilla or other flavorings. Fudge is dense and soft and is often cut or broken into pieces to serve.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pdf
The document discusses key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness, with yolks used in custards and whites beaten for soufflés and meringues. Fruit, cream, batters, nuts and chocolate are also widely used ingredients that provide flavor, texture and visual appeal in desserts. Quality ingredients are important for achieving good results.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pdf
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
Ingredients needed in preparing desserts and sweet sauces
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes and coatings. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
ingrediendts needed in preparing dessert and sweet sauces
Sugar, gelatine, eggs, fruit, cream, batters, nuts, and chocolate are key ingredients used in preparing desserts and sweet sauces. Sugar is the common element in virtually all desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness, structure, and moisture. Fruit serves as the base for many desserts. Cream is often used as a decoration or ingredient. Batters are used for items like crepes and fruit coatings. Nuts add flavor. Chocolate can be incorporated into fillings, toppings, or decorations. Quality ingredients are important for achieving good results.
DESSERT.pptx
This document discusses different types of desserts and their characteristics. It begins by describing fruits as one of the simplest and most nutritious dessert options. It then discusses cheeses, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts like ice cream and sherbet, baked desserts, and fried desserts. It provides details on key ingredients used in making desserts and sweet sauces, such as sugar, gelatin, eggs, cream, fruit, nuts, chocolate, and batters. It also includes sections on identifying the classification of different desserts and the common element that links virtually all desserts.
DESSERT.pptx
This document discusses different types of desserts and their characteristics. It covers fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts, and ingredients commonly used in making desserts such as sugar, gelatin, eggs, fruit, cream, batters, nuts, and chocolate. Each dessert type is described in 1-2 sentences and examples are provided. Key ingredients are also defined and tips provided on selecting high quality versions of each.
ingredients of dessert.pptx
This document lists and describes common ingredients used in preparing desserts and sweet sauces, including sugars, gelatine, eggs, cream, batters, nuts, and chocolate. It provides details on the different types of each ingredient, how they are used, and tips for working with each one. The main ingredients discussed are sugars, eggs, cream, and chocolate, with descriptions of granulated, castor, confectioners', and brown sugars, as well as egg yolks, whites, and different types of cream and chocolate.
BREAD-AND-PASTRY-PRODUCTION-DEPARTMENTAL.pptx
This document discusses preparing and presenting desserts in the Filipino context. It begins by noting Filipinos' love of sweets and describes common Filipino desserts like fresh fruits, pastries, and confectionaries. It then provides details on the nature and types of desserts, including puddings, pies, tarts, cakes, muffins, custards, creams, meringues, crepes, pancakes, waffles, cream puffs, popovers, ice cream, sherbets, fruits, marzipan, doughnuts, and shortcakes. The document concludes by discussing icing, frosting, and filling techniques as well as dessert buffets.
1 - CULINARY TERMS RELATED TO SPONGE AND CAKES.pptx
This document defines various culinary terms related to sponge and cakes. It provides definitions for terms like angel food cake, batter, beating, blending, boiling icing, cake flour, creaming, frosting, ganache, and sponge cake. Other terms defined include assembling, baking, chemical leaveners, consistency, dusting, filling, foaming, fondant, garnishing, and sifting. The document serves as a reference for common techniques and ingredients used in making sponge and cake desserts.
ICING AND FROSTING.pptx
This document discusses icing and frosting, their functions, types, and ingredients. Icing refers to a sweet glaze used to decorate baked goods, while frosting is used to enhance flavor and appearance. Both are primarily used to cover and decorate cakes, and can be formed into shapes. There are many types of icings including buttercream, fondant, ganache, and royal icing, as well as cooked and uncooked varieties. Ingredients commonly used include sugar, butter, milk, cream cheese, and flavorings.
DESSERTS
This document provides information about producing hot and cold desserts and puddings for a Diploma unit. It covers outcomes related to preparing, cooking, finishing, and storing both hot and cold desserts. The document then discusses types of desserts like ice cream, mousses, egg-based desserts, and provides recipes for items like vanilla ice cream, vanilla mousse, and panna cotta.
Icing and frosting
Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
DESSERT-1.pptx
This document provides an overview of different types of desserts, including their characteristics and classifications. It discusses fruits, cheese, gelatin, custard, pudding, fruit cobblers, frozen desserts such as ice cream and sherbet, and souffles and mousses. For each type of dessert, it outlines key characteristics, such as a fruit dessert being nutritious, appetizing, and easy to prepare. It also provides details on classifications within certain dessert types, such as the three general consistencies of cheese and different forms of gelatin and pudding. The document concludes by assigning the reader to provide an example recipe for each dessert type.
pastriesandcakes-200301071209 (1).pdf
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastes used in baking, including short crust, sugar, and choux pastes. Techniques for laminating doughs to create puff pastry, Danish pastry, and croissants are described. The roles of main ingredients like flour, fat, liquids, and flavorings in pastes are explained. Common fillings and toppings like pastry cream and whipped cream are also introduced.
Pastries and cakes
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
Q4-Handouts.pdf
This document provides information and instructions for preparing desserts, including the tools, ingredients, and techniques needed. It discusses:
1) The tools and equipment required for preparing desserts, such as measuring cups, mixing bowls, knives, peelers, and various types of pans.
2) Common ingredients used in desserts like sugar, gelatin, eggs, fruit, cream, batters, nuts, and chocolate. It also discusses quality points for ingredients.
3) Different types of desserts like fruits, cheeses, gelatin, custards, puddings, cobblers, and frozen desserts.
4) Preparing sweet sauces and various thickening agents. It
Kinds of desserts
The document categorizes and provides examples of different types of hot desserts. It discusses baked desserts such as pies, tarts, soufflés, egg-based set desserts like bread and butter pudding, and baked fruit-based desserts like apple crumble. It also discusses sponge-based desserts containing ingredients like sponge cake with added fruit or dried fruit. Finally, it discusses steamed puddings made from sponge or shortening-based batters that are steamed in molds and unmolded, such as Christmas pudding.
DESSERT PPT.pptx
SHS preparing desserts wherein lo1 to lo3 discussion publish here and ready to discuss and easier way for teachers like me
Custard pudding
The document discusses different types of custards and puddings. It describes stirred custards like crème anglaise which are cooked over low heat while stirred. Baked custards are not stirred and set firmly. Puddings can be thickened with starch, eggs, or gelatin. Common puddings include bread pudding, steamed puddings, cornstarch pudding, cream pudding, and those set with gelatin like panna cotta. Recipes for various custards and puddings are also provided.
q4week34-220823031815-30772faa (1).pptx
This document provides instruction on preparing desserts and sweet sauces. It discusses the key ingredients needed for desserts like sugar, eggs, cream, fruits, nuts, chocolate, and batters. It also covers different types of sweet sauces like chocolate ganache, fruit coulis, salted caramel sauce, custard, and butterscotch sauce. Guidelines are provided for making vanilla custard sauce, including techniques to prevent curdling. Basic recipes are shared for vanilla custard pie, chocolate mousse, strawberry shortcake, and simple vanilla sauce. Workplace sanitary practices for food preparation are also outlined.
Baking terms
The document defines various culinary terms used in baking and cooking. It provides definitions for over 50 terms including acid, batter, blend, caramelize, cream, crust, decorate, dilute, dredge, egg wash, emulsion, essence, extract, ferment, fold, garnish, grease, icing/frosting, knead, melt, parchment, pipe, proof, score, sift, whisk, and zest. Each term is concisely defined in 1-2 sentences explaining its meaning or technique.
Six basic kinds of icing
This document provides information on different types of cake icings and their uses. It discusses the main functions of cake icing, which are to decorate cakes, hold together overall cake designs, and help prolong the freshness of cakes. It then describes various icing types like fondant, buttercream, foam icings, and glazes. It provides guidelines for using different icings and discusses potential cake problems, causes, and solutions.
Bavarian mousses
Bavarians and mousses are classic gelatin desserts containing custard and whipped cream. While mousses may have a softer texture, there is no clear distinction between the two. Both typically contain gelatin, custard or creme anglaise, and whipped cream. Bavarians and mousses can be used to create more elaborate desserts like charlottes by molding them with various cake products lining the mold.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UP
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
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This document discusses icing and frosting, their functions, types, and ingredients. Icing refers to a sweet glaze used to decorate baked goods, while frosting is used to enhance flavor and appearance. Both are primarily used to cover and decorate cakes, and can be formed into shapes. There are many types of icings including buttercream, fondant, ganache, and royal icing, as well as cooked and uncooked varieties. Ingredients commonly used include sugar, butter, milk, cream cheese, and flavorings.
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This document provides information about producing hot and cold desserts and puddings for a Diploma unit. It covers outcomes related to preparing, cooking, finishing, and storing both hot and cold desserts. The document then discusses types of desserts like ice cream, mousses, egg-based desserts, and provides recipes for items like vanilla ice cream, vanilla mousse, and panna cotta.
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Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
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1) The tools and equipment required for preparing desserts, such as measuring cups, mixing bowls, knives, peelers, and various types of pans.
2) Common ingredients used in desserts like sugar, gelatin, eggs, fruit, cream, batters, nuts, and chocolate. It also discusses quality points for ingredients.
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Baking terms
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LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UP
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
South African Journal of Science: Writing with integrity workshop (2024)
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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.
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"Learn about all the ways Walmart supports nonprofit organizations.
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Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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Natural birth techniques - Mrs.Akanksha Trivedi Rama University
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PREPARE-DESSERTS-SWEET-SAUCES.ppsx
- 1. PREPARE DESSERTS & SWEET SAUCES
- 2. INGREDIENTS NEEDED IN PREPARING DESSERTS AND SWEET SAUCES THERE ARE A WIDE VARIETY OF INGREDIENTS THAT MAY BE USED IN THE PREPARATION AND COOKING OF COLD AND HOT DESSERTS. SOME OF THE MOST COMMON INGREDIENTS INCLUDE:
- 3. Sugar The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature.
- 4. Gelatine Gelatine is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses.
- 5. Egg yolks Egg yolks may be mixed with flavourings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.
- 6. Egg whites When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses while whites beaten to firm peaks are suitable for meringues.
- 7. Fruit Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive colourful display. Fruit may be pureed, baked or poached and can then be used for pies, soufflés and puddings.
- 8. Cream This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients. Whipped cream may also be used as an effective layer for trifle. Cream may be combined with rice, sugar and milk to make a delicious rice pudding.
- 9. Batters This simple mixture of flour and water is used to make crepes and pancakes. Batter is also used to coat fruit for fritters.
- 10. Nuts Nuts are available whole, ground, roasted or caramelised. They are an important part of dessert cookery as they provide flavour for creams and ice creams.
- 11. Chocolate Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. When melted chocolate is cooled it can be shaped and moulded into many attractive decorations.
- 12. EVALUATION
- 13. Identify the hanging pictures of ingredients in Column A and Match it with the definition in Column B. This simple mixture of flour and water is used to make crepes and pancakes It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue May be combined with rice, sugar and milk to make a delicious rice pudding Available whole, ground, roasted or caramelized. they provide flavour for creams and ice creams May be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings Used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses.
- 14. “ ” Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love. – GIADA DE LAURENTIIS REFERENCE: FROM GOOGLE PRESENTATION CREATED BY: LORAINE