Egg Custard Tart Tart in Ymber Day Egg Custard Tart Custard Flan • Mid-19th Century • 1390 Crosta • Mid-16th Century • Late-20th Century Egg Custard Pie • Early-20th Century Tart in Ymber Day • • • • • • • Recipe found in what is thought to be the world’s first cook book - ‘Forme Of Cury’ Recipe book contained 150 recipes Dates back to 1390 Written by chefs employed by Richard III Translated from Middle English Very vague recipe – no ingredient quantities or instructions Ingredients: • Cheese
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Advertising campaign on pop-tarts Kellogg’s Pop Tarts are a toasted form of breakfast pastry. Pop Tarts come in a variety of flavors‚ from fruit flavors to chocolate and S’mores varieties. In the increased competition from a number of other toaster pastry products as well as children’s cereal products‚ which are increasingly being packaged in ’on the go’ types of formats‚ has pushed Pop Tarts to change their advertising stageys. There were efforts to change what was on the Pop Tart box but it only opened
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Example Chinese Egg Tarts By Ping Chen I. Introduction A. Attention Getter: Who doesn’t love desserts and sweets any time of the day!? Something so simple and small‚ one bite after another is irresistible. Ever since the 1940’s‚ Hong Kong has introduced this pastry-crust filled with egg custard as a snack. If you eat at a Chinese restaurant (also known as dim-sum) in the early morning‚ you will have a taste of this delicious goodness. B. Revealed Object: This is called a Hong Kong Egg Tart. It is a traditional
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March 4‚ 2010 Egg Buoyancy and Density: Can you make an egg float by changing the density of water? If you put an egg in tap water‚ it will sink to the bottom. If you add enough salt‚ the egg will float to the surface. Density is the mass or volume of an object. It’s easier to think of it as the thickness of the object. Buoyancy is the force that allows an object to float. I performed a fun experiment to see how increasing density of water could make an egg float or submerge. Anyone
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of our project was to design and build a contraption that would secure an egg from breaking upon impact from a second story window‚ and the contraption wieghing as least as possible while falling the fastest. We wanted to design something that would provide a lot of cushioning directly to the egg‚ and also provide extra cushioning to weaken the impact. After testing and submitting a design of just bubble wrap around the egg we found out that it will not be allowed. Due to this we had to make changes
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Egg flotation Objective/Question/Problem My objective is to see which egg will float. The question is how much salt is needed to be added to make the egg float. The problem is that I do not know how much salt is needed to make an egg float. Hypothesis If I add salt to the water then the egg will float because the egg has a density that is lower that the density of the fluid it displaces. Background Information If the object has a density that is higher than
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Running head: Egg Drop Lab Report Egg Drop Lab Report Jon Johnson Rochester Area High School Egg Drop Lab Report Introduction The objective of this project was to create a structure that will protect a raw egg and prevent it from breaking when being dropped from a minimum height of two meters. A decent hypothesis or prediction one could develop before any experimental trials would be as follows. The structure that provides the longest duration of impact between the falling egg the ground
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EGGS Eggs are laid by females of many different species‚ including birds‚ reptiles‚ amphibians‚ and fish‚ and have been eaten by mankind for thousands of years.[1] Bird and reptile eggs consist of a protective eggshell‚ albumen (egg white)‚ and vitellus (egg yolk)‚ contained within various thin membranes. Popular choices for egg consumption are chicken‚ duck‚ quail‚ roe‚ and caviar‚ but the egg most often consumed by humans is the chicken egg‚ by a wide margin. Egg yolks and whole eggs store
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involves drinking Chinese tea and eating dim sum‚ which are small dishes. In expert restaurants‚ staff will commonly wheel around heated trolleys serving small yum cha dishes. Hong Kong also has some western food and local food‚ like mango pudding‚ egg tarts that are desserts. Before Hong Kong was occupied by British‚ which already had “Yum cha”. Then‚ this traditional is important for people. Yum cha is a habit for most of local Hong Kong people. Some of them will go to yum cha once times per week
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3 Procedure: What you need: -Four raw eggs -Four cups of white vinegar -beakers/cups for the eggs What to do: 1. Put the 4 eggs in each cup with one cup of vinegar. Let that sit for 24 hours. This will make the egg shell come off or dissolve. If the egg shell is not off‚ put the egg in fresh vinegar. Then‚ carefully wash the egg in water and measure each egg using a string to measure length and width using cm. Then put each egg in either‚ vinegar‚ corn syrup‚ a thin solution‚ and
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