Lab 1- Poultry 1 Methods of cooking: Dry methods a. deep fat frying b. shallow/ pan frying c. sautéing Baking/ Roasting Lab 2- Poultry 2 Fabricating a. Supreme b. Deboned leg ¼ c. Spatched Cocked Cornish hen Methods of cooking: Dry Methods a. sautéing b. Roasting c. Grilling Lab 3- Fish and Shell Fish Fabrication a. whole fish b. fillet fish c. deboned whole fish d. steaks and whole e. papillote Lab 4 & 5: Fish
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cha06369_tn05.qxd 3/4/03 11:05 AM Page 186 technical note five F A C I L I T Y L AYO U T 187 Basic Production Layout Formats Process layout defined Product layout defined Group technology (cellular) layout defined Fixed-position layout defined 188 Process Layout Computerized layout techniques—CRAFT Systematic layout planning CRAFT defined Systematic layout planning (SLP) defined 193 Product Layout Assembly lines Assembly-line balancing Splitting tasks Flexible
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http://www.unaab.edu.ng COURSE CODE: ANN 502 COURSE TITLE: Nigerian Feeds and Feedstuffs NUMBER OF UNITS: 2 Units COURSE DURATION: 2 Hours COURSE DETAILS: COURSE DETAILS: Course Coordinator: Email: Office Location: Other Lecturers: Dr. Richard Abayomi Sobayo rasobayo@yahoo.com Department of Animal Nutrition Prof. Daisy Eruvbetine‚ Dr. Abimbola Oladele Oso Dr. Adebayo Olusoji Oni COURSE CONTENT: Survey of Nigerian feeds and feedstuffs. Classification of feeds
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Chapter 1 Introduction This chapter gives the background of the study‚ the statement of the problem‚ its significance and the scope and limitation of the operations research. Company Background Pao Pao Farms is located in San Isidro‚ Castilla in the province of Sorsogon‚ which is approximately 500 km away from Manila. The total land area of the farm is 10 hectares and mostly composed of productive coconut trees and has a natural free flowing water source located in the middle of the property
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The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the author’s copyright‚ please notify the publisher at: us.macmillanusa.com/piracy. For my family—humans and canines alike Contents Title Page Copyright Notice Dedication Introduction 1. Go Fish 2. Got Milk? 3. Double Trouble
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Limcoma Multi-Purpose Cooperative STRAMA Paper Page 1 of 132 CHAPTER I INTRODUCTION Limcoma Multi-Purpose Cooperative is a pioneer in the feed mill industry in the southern part of Luzon. As an answer in the economic downfall during the 1970s which resulted to growers‘ inability to purchase livestock feeds‚ 77 livestock producers established the Lipa City Multi-Purpose Cooperative Marketing Association‚ or LIMCOMA with P57‚000 as initial capital. Mission at hand‚ the organization
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Feed I n g r e d i e n t s C a t a l o g ANIMAL ANIMAL NUTRITION NUTRITION RUMINANT SWINE POULTRY AQUACULTURE COMPANION ANIMAL ANIMAL NUTRITION SWINE RUMINANT POULTRY AQUACULTURE COMPANION ANIMAL ANIMAL NUTRITION POULTRY RUMINANT SWINE AQUACULTURE COMPANION ANIMAL ANIMAL NUTRITION AQUACULTURE RUMINANT SWINE POULTRY COMPANION ANIMAL ANIMAL NUTRITION COMPANION ANIMAL RUMINANT SWINE POULTRY AQUACULTURE T A BLE OF CONTENTS Introduction to ADM_ _____________________________________________1
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INTRODUCTION Welcome to Assessment in Restaurant Management course. This section will give you the overview of the course which covers: (a) course synopsis; (b) course learning outcomes; (c) course topics; (d) course assessment; (e) references; and (e) course assignment. COURSE SYNOPSIS The Restaurant Management course introduces the learners to the process on opening a restaurant and exposes them to the opportunity for tremendous creative expression in the restaurant. COURSE LEARNING OUTCOMES On
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HOTEL AND CATERING INDUSTRY I. Definition of Hospitality and Catering A. Sectors of Hospitality and Catering Industry 1. Commercial Sector 2. Catering Service Sector II. Starting Up a Catering Business A. Person qualified for Catering Business B. Location C. Types of Catering Services 1. On Premises Catering 2. Off Premise Catering 3. Comparing
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Burger King: A Whopping Strategy En Route to Recovery Siohong Tih At the end of 2002‚ Burger King‚ the second largest fast food hamburger chain in the world‚ was in financial trouble. Sales were dropping and its franchisees were confronted with heavy debts. One after another‚ its franchisees including its largest independent franchisee‚ AmeriKing‚ filed for bankruptcy protection. Burger King US’ sales in 2003 dropped to US$7.9 billion from US$8.3 billion the previous year. Burger King’s introduction
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