thai traditional resource circulation
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Banana leaves are traditionally used as packaging for Thai sweets such as Kanom-sai-saii and Kao-tom-mud. The leaves are formed into packs and steamed or baked to cook various sweets made from ingredients like rice powder, coconut milk, sugar, and red beans. Banana trees provide the leaves for packaging and their fermented waste can be used as fertilizer or fuel.
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Estonian spring traditions
The document summarizes some Estonian spring traditions. On Mother Tongue Day on March 14th, schools do activities in the native language. Annunciation on March 25th was historically important and involved rituals. Easter traditions include coloring eggs by boiling them with onion skins, making traditional foods like pasha dessert and butter eggs, and kicking decorated eggs. Pasha is a cheese-based dessert baked in a wooden mold with religious symbols. Other spring events discussed are April Fool's Day, St. George's Day on April 23rd celebrating nature waking up, May Day activities on April 30th, and traditional foods like unleavened barley bread and cranberry cream sauce.
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Pie and pastry ingredients in a very informative way and reliable facts.
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(Credits to the owners of the images)
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The document provides a recipe for traditional Carelian pastry from Finland. It involves making a rice pudding filling by cooking rice in milk. The dough is made from rye flour, wheat flour, water and salt. The dough is rolled out and circles are filled with the rice pudding and folded over. They are baked for 5-7 minutes at 300 degrees Celsius. After baking, the pastries are brushed with a milk and butter mixture. The recipe also includes instructions for an optional egg butter to serve with the pastries.
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The document provides recipes for three types of Italian pancakes called frittelle:
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Cherry Berry Presentation2
The document summarizes a perishable department event focused on cherries and berries run by second year interns. The event aimed to increase store-wide sales through category focus, excitement, and hands-on learning. Various pairings of berries and cherries with other products were sampled, and all product sale goals were exceeded, with a total sales increase of over $3,600 beyond the $1,047 goal.
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This document contains recipes from Pontos, a region in Greece. The first recipe is for "Piroski", a stuffed bread roll containing mashed potatoes. Instructions are provided for making the dough from flour, water, yeast, salt and sugar, shaping the rolls, filling them with potato mixture, and frying them in oil. The second recipe is for "Manti", a pasta filled with ground beef and cooked in broth. Directions include making the dough, filling it, baking, then serving the manti in broth with yogurt and garlic sauce. Subsequent recipes include dishes like pasta with mussels, cheese pies, and more.
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The document provides the ingredients, materials, procedure, and cost of production for making chewy squash pastillas. It lists ingredients like squash, condensed milk, flour, salt, and butter. The procedure explains how to mix and cook the ingredients into a dough, shape it into balls, roll them in sugar, and store them for up to 2 weeks.
5 m project UTM
This document summarizes a student project to create homemade coconut jam (kaya). A group of 4 students will make kaya using natural ingredients like coconut milk, palm sugar, pandan leaves, and egg yolks. The methodology involves whisking egg yolks, melting palm sugar in coconut milk with pandan leaves and sugar, pouring the coconut milk into the egg yolks while whisking, and letting the mixture simmer for 10 minutes until thickened. The kaya will then be refrigerated and should last up to a week. The students chose to use natural ingredients without preservatives to create a homemade product.
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-Wheat Flour
-Fats (vegetable shortening butter, etc)
-water
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-Leaveners (baking powder and baking soda)
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The document provides a recipe for traditional Carelian pastry from Finland. It involves making a rice pudding filling by cooking rice in milk. The dough is made from rye flour, wheat flour, water and salt. The dough is rolled out and circles are filled with the rice pudding and folded over. They are baked for 5-7 minutes at 300 degrees Celsius. After baking, the pastries are brushed with a milk and butter mixture. The recipe also includes instructions for an optional egg butter to serve with the pastries.
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The document provides recipes for three types of Italian pancakes called frittelle:
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3) Sage frittelle made with sage leaves in the standard dough then cooked and coated in icing sugar.
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This document contains recipes from Pontos, a region in Greece. The first recipe is for "Piroski", a stuffed bread roll containing mashed potatoes. Instructions are provided for making the dough from flour, water, yeast, salt and sugar, shaping the rolls, filling them with potato mixture, and frying them in oil. The second recipe is for "Manti", a pasta filled with ground beef and cooked in broth. Directions include making the dough, filling it, baking, then serving the manti in broth with yogurt and garlic sauce. Subsequent recipes include dishes like pasta with mussels, cheese pies, and more.
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This document summarizes a student project to create homemade coconut jam (kaya). A group of 4 students will make kaya using natural ingredients like coconut milk, palm sugar, pandan leaves, and egg yolks. The methodology involves whisking egg yolks, melting palm sugar in coconut milk with pandan leaves and sugar, pouring the coconut milk into the egg yolks while whisking, and letting the mixture simmer for 10 minutes until thickened. The kaya will then be refrigerated and should last up to a week. The students chose to use natural ingredients without preservatives to create a homemade product.
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This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
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The document discusses cakes, sponges, and biscuits. It provides information on the key ingredients in cakes and sponges and how they differ. Specifically, it states that cakes will have less butter and flour than a sponge, giving it a denser texture, while a sponge will have more eggs than a cake and be lighter and more delicate. It also discusses the production of these items and appropriate serving occasions.
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We offer homemade breakfast items made with fresh local ingredients and our own breads, bagels, muffins, and biscuits. Our menu includes toast, breakfast sandwiches, oatmeal, granola, and hash. We use ingredients from Maine like potatoes, oats, maple syrup, and berries. Customers can order items a la carte or breakfast baskets with an assortment of baked goods. We also serve coffee, tea, milk, juice, and daily drink specials.
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Products Introduction
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Tasty coconut oil recipes
The document provides recipes that use coconut oil including Carrot Cake Granola, Crispy Coconut Waffles with Mango, Lemon Coconut Crumb Bars, Peach Yogurt Muffins, Southwest Loaded Sweet Potato Fries, Sesame Shrimp Stir Fry, Coconut Crusted Mahi Mahi Nuggets, Grilled Strawberry Chicken Kabobs, Spicy Kale and Coconut Stir Fry, and Coconut Oil Rice Krispie Treats. The recipes incorporate coconut oil and coconut milk for flavor and health benefits and provide breakfast, snack, and dessert options.
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How to make ice cream
Ice cream is made from milk, cream, sugar, eggs and flavorings that are churned in an ice cream maker. This achieves a smooth texture from small ice crystals formed during freezing. Sorbetieres slowly churn and freeze the mixture to produce smaller ice crystals than freezing in a normal freezer. The vanilla ice cream recipe uses milk, egg yolks, sugar and cream flavored with vanilla pods. It is important not to re-freeze melted ice cream and to store it below -22°C for food safety.
Banana peach pie
A dessert perfect for summer and easy to make I might add. Here's something that would make you mouth water by just smelling the aroma coming from the oven.
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Amira Foods produces Amira Indigo Basmati rice, an extra long grain basmati rice that is matured for 18 months. This gives it a firm, fluffy texture and unique cooking properties. The grain is almost 2.5 times longer than regular basmati rice and retains its shape even when cooked in strong steam methods. It is recommended for luxurious Hyderabadi biryani and traditional Indian pilafs due to its long, separate grains that provide a visually appealing dish.
Amira foods in new delhi
Amira Foods sells several varieties of high-quality basmati rice in New Delhi, including Amira Indigo Basmati and Parboiled Indigo Sella Basmati. Amira Indigo Basmati is aged for 18 months, giving it a firm, fluffy texture and unique cooking properties. It has an extraordinarily long grain that is almost 2.5 times longer than regular basmati and retains its shape well during strong steaming. Parboiled Indigo Sella Basmati is renowned as the longest grain basmati variety and is a visual treat to cook with its long grains.
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Sunil Kumar provides an overview of biscuits and cookies. Biscuits originated from twice baked bread in ancient Rome while cookies are soft baked goods. In the UK, biscuits and cookies are the same, but in the US, biscuits refer to soft bread while cookies are the equivalent of biscuits elsewhere. There are several methods for making biscuits and cookies, including the rubbed-in method, creaming method, melting method, whisked method, refrigerator method, and no bake method. Each method uses different ingredients and techniques.
Icings and coatings
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
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This document provides information on various ingredients used in baking, including their types and functions. It discusses flours (bread flour, all-purpose flour, cake flour), liquid ingredients (water, milk, fruit juice), sugars, shortening, eggs, and leavening agents (yeast, baking powder). For each ingredient category, it lists specific varieties and explains how they contribute to the properties of baked goods, such as structure, texture, flavor and volume.
Milk
Milk is a complete food that provides protein, vitamins, minerals, especially calcium. It is vital for building strong teeth and bones in children and preventing osteoporosis throughout life. Milk contains casein, lactoglobulin, and lactalbumin proteins, as well as vitamins A and B2. Milk fat contains globules surrounded by a protein membrane. Milk is designated by its fat content and heat treatment, which ensures safety by destroying pathogens. Pasteurization heats milk to 72°C for 15 seconds, while homogenization breaks down fat globules. Milk can be whole, semi-skimmed, skimmed, or from Jersey/Guernsey cows. Further processing includes sterilization and ultra
Unit 715 produce biscuit, cake and sponge products 1b
The document discusses cakes, sponges, and biscuits. It provides information on the key ingredients in cakes and sponges and how they differ. Specifically, it states that cakes will have less butter and flour than a sponge, giving it a denser texture, while a sponge will have more eggs than a cake and be lighter and more delicate. It also discusses the production of these items and appropriate serving occasions.
Basic Baking Ingredients and Their Functions
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
Whisky Cake
This document provides a recipe for Whiskey Cake from Masterchef Sanjeev Kapoor's website. The recipe calls for whisky, flour, baking powder, salt, nuts, dried fruit, butter, sugar, eggs, and includes instructions to grease and flour a cake tin, mix the dry and wet ingredients separately, fold them together, add whisky and egg whites last, and bake for 35-40 minutes. The page also lists similar dessert recipes and cooking books available on the website.
Bread and pastry production
Bread has been an important part of the human diet for thousands of years. Evidence suggests humans started baking bread at least 30,000 years ago by cooking grain mixtures on heated rocks. Prehistoric people had already developed the practice of making gruel from water and grains, making baked bread a small evolutionary step. A 2010 study found traces of starch from roots in prehistoric tools, indicating roots were ground into flour and mixed with water before being cooked on heated stones to make one of the earliest forms of bread.
breakfast menu
We offer homemade breakfast items made with fresh local ingredients and our own breads, bagels, muffins, and biscuits. Our menu includes toast, breakfast sandwiches, oatmeal, granola, and hash. We use ingredients from Maine like potatoes, oats, maple syrup, and berries. Customers can order items a la carte or breakfast baskets with an assortment of baked goods. We also serve coffee, tea, milk, juice, and daily drink specials.
Thurs. June 14th Pine River Announcements
The daily announcements for Pine River school on June 14th included acknowledging that the school is on Indigenous land and welcoming an organization called Earth Rangers to the school at around 9:20 am. Students were also reminded of an ongoing food drive to help earn house points and support the local food bank, and that today's office helpers and Gotcha winners should report to the office.
Products Introduction
Hainan Island Food & Beverage Co., Ltd is a Chinese company that produces and exports fruit juices and sauces made from natural Hainan fruits like coconut, mango, and papaya. The company has a 150-acre factory in Hainan province with an annual production capacity of 200,000 tons. It produces coconut juice drinks with or without nata, coconut-mango juice, coconut-papaya juice, and yellow chili sauces in sweet-sour or super hot varieties. The products are packaged in cartons or bottles for export worldwide.
Tasty coconut oil recipes
The document provides recipes that use coconut oil including Carrot Cake Granola, Crispy Coconut Waffles with Mango, Lemon Coconut Crumb Bars, Peach Yogurt Muffins, Southwest Loaded Sweet Potato Fries, Sesame Shrimp Stir Fry, Coconut Crusted Mahi Mahi Nuggets, Grilled Strawberry Chicken Kabobs, Spicy Kale and Coconut Stir Fry, and Coconut Oil Rice Krispie Treats. The recipes incorporate coconut oil and coconut milk for flavor and health benefits and provide breakfast, snack, and dessert options.
Traditional recipes booklet
The document provides recipes from different schools across Europe. It includes recipes for traditional cupcakes from various countries like England, Finland, Germany, Greece, Ireland, Italy, Poland, Portugal, Spain, and Wales. The recipes are for items like cupcakes, biscuits, pasties, porridge, mixed fruit soup, sausages, fruit salad, waffles, bread, spinach pie, colcannon, and strangozzi pasta. The document shares the ingredients and instructions for each cultural recipe.
Baked custards
This document provides information on baked custards and sugar cookery. It discusses the basic ratios for custard, the need to strain custards before baking, and the method of baking custards in a water bath. It describes what happens when a custard is overbaked resulting in synerisis. Common types of baked custards are also outlined such as creme caramel, creme brulee, and pot au creme. Finally, the stages of sugar cooking are defined based on the temperature the sugar-water mixture reaches.
How to make ice cream
Ice cream is made from milk, cream, sugar, eggs and flavorings that are churned in an ice cream maker. This achieves a smooth texture from small ice crystals formed during freezing. Sorbetieres slowly churn and freeze the mixture to produce smaller ice crystals than freezing in a normal freezer. The vanilla ice cream recipe uses milk, egg yolks, sugar and cream flavored with vanilla pods. It is important not to re-freeze melted ice cream and to store it below -22°C for food safety.
Banana peach pie
A dessert perfect for summer and easy to make I might add. Here's something that would make you mouth water by just smelling the aroma coming from the oven.
Amira foods in new delhi
Amira Foods produces Amira Indigo Basmati rice, an extra long grain basmati rice that is matured for 18 months. This gives it a firm, fluffy texture and unique cooking properties. The grain is almost 2.5 times longer than regular basmati rice and retains its shape even when cooked in strong steam methods. It is recommended for luxurious Hyderabadi biryani and traditional Indian pilafs due to its long, separate grains that provide a visually appealing dish.
Amira foods in new delhi
Amira Foods sells several varieties of high-quality basmati rice in New Delhi, including Amira Indigo Basmati and Parboiled Indigo Sella Basmati. Amira Indigo Basmati is aged for 18 months, giving it a firm, fluffy texture and unique cooking properties. It has an extraordinarily long grain that is almost 2.5 times longer than regular basmati and retains its shape well during strong steaming. Parboiled Indigo Sella Basmati is renowned as the longest grain basmati variety and is a visual treat to cook with its long grains.
Motherhood
Mother's Day is a celebration honoring mothers and motherhood. It is celebrated on the second Sunday in May in many countries around the world. The day gives families an opportunity to express love and gratitude to mothers for all that they do.
Craft & Social Studies: Food Groups
This teaching resource is about the Food Pyramid & Health.This resource will teach your kids or students about the food pyramid, a balanced diet, food allergies and encourage a good diet and exercise. The Heart Card craft is associated with this so that they will understand how great their heart looks when they are healthy!
This features:
Main Craft (Heart Card)
Food Groups
DIY Place Tips
Allergy Tips
Fieldtrip Ideas (Santa Cruz Green Market)
You can get 'Art and Craft for Elementary School' and the Handy Dandy Craft Box at our new office at Unit 6, La Joya Complex, St. Joseph
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Unit 715 produce biscuit, cake and sponge products 1b
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一比一原版新西兰奥塔哥大学毕业证（otago毕业证）如何办理
一模一样【微信：A575476】【新西兰奥塔哥大学毕业证（otago毕业证）成绩单Offer】【微信：A575476】（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】
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→ 【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！
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Navigating the world of forex trading can be challenging, especially for beginners. To help you make an informed decision, we have comprehensively compared the best forex brokers in India for 2024. This article, reviewed by Top Forex Brokers Review, will cover featured award winners, the best forex brokers, featured offers, the best copy trading platforms, the best forex brokers for beginners, the best MetaTrader brokers, and recently updated reviews. We will focus on FP Markets, Black Bull, EightCap, IC Markets, and Octa.
Top mailing list providers in the USA.pptx
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Understanding User Needs and Satisfying Them
https://www.productmanagementtoday.com/frs/26903918/understanding-user-needs-and-satisfying-them
We know we want to create products which our customers find to be valuable. Whether we label it as customer-centric or product-led depends on how long we've been doing product management. There are three challenges we face when doing this. The obvious challenge is figuring out what our users need; the non-obvious challenges are in creating a shared understanding of those needs and in sensing if what we're doing is meeting those needs.
In this webinar, we won't focus on the research methods for discovering user-needs. We will focus on synthesis of the needs we discover, communication and alignment tools, and how we operationalize addressing those needs.
Industry expert Scott Sehlhorst will:
• Introduce a taxonomy for user goals with real world examples
• Present the Onion Diagram, a tool for contextualizing task-level goals
• Illustrate how customer journey maps capture activity-level and task-level goals
• Demonstrate the best approach to selection and prioritization of user-goals to address
• Highlight the crucial benchmarks, observable changes, in ensuring fulfillment of customer needs
Digital Transformation Frameworks: Driving Digital Excellence
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This presentation is a curated compilation of PowerPoint diagrams and templates designed to illustrate 20 different digital transformation frameworks and models. These frameworks are based on recent industry trends and best practices, ensuring that the content remains relevant and up-to-date.
Key highlights include Microsoft's Digital Transformation Framework, which focuses on driving innovation and efficiency, and McKinsey's Ten Guiding Principles, which provide strategic insights for successful digital transformation. Additionally, Forrester's framework emphasizes enhancing customer experiences and modernizing IT infrastructure, while IDC's MaturityScape helps assess and develop organizational digital maturity. MIT's framework explores cutting-edge strategies for achieving digital success.
These materials are perfect for enhancing your business or classroom presentations, offering visual aids to supplement your insights. Please note that while comprehensive, these slides are intended as supplementary resources and may not be complete for standalone instructional purposes.
Frameworks/Models included:
Microsoft’s Digital Transformation Framework
McKinsey’s Ten Guiding Principles of Digital Transformation
Forrester’s Digital Transformation Framework
IDC’s Digital Transformation MaturityScape
MIT’s Digital Transformation Framework
Gartner’s Digital Transformation Framework
Accenture’s Digital Strategy & Enterprise Frameworks
Deloitte’s Digital Industrial Transformation Framework
Capgemini’s Digital Transformation Framework
PwC’s Digital Transformation Framework
Cisco’s Digital Transformation Framework
Cognizant’s Digital Transformation Framework
DXC Technology’s Digital Transformation Framework
The BCG Strategy Palette
McKinsey’s Digital Transformation Framework
Digital Transformation Compass
Four Levels of Digital Maturity
Design Thinking Framework
Business Model Canvas
Customer Journey Map
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Creative Web Design Company in Singapore
At Techbox Square, in Singapore, we're not just creative web designers and developers, we're the driving force behind your brand identity. Contact us today.
-- June 2024 is National Volunteer Month --
Check out our June display of books on voluntary organisations
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Building Your Employer Brand with Social Media
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