100 Basic Terminologies on Food Preparation Bake: To cook in the oven with dry heat. barbecue: To cook on a rack or spit over hot coals or some other source of direct heat. baste: To spoon pan juices‚ melted fat‚ or another liquid over the surface of food during cooking to keep the food moist and add flavor. beat: To mix ingredients together with a circular up and down motion using a spoon‚ whisk‚ or rotary or electric beater. bind: To thicken or smooth out the consistency of a locked. blanch:
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Fashioned cocktail[3]) and perfume (as in the Champagne No.5[4]).Another machine which is used by the best mixologists is the Rotavap. This is a vacuum rotary distillation setup‚ which allows the extraction of aromas‚ low temperature reduction of juices and the production of flavored spirits.[5] Techniques [edit] The techniques used by a mixologist are mostly bound to the new equipment which is provided by the molecular gastronomy. They are‚ for the most part‚ adaptions of new techniques for food
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mg of vitamin C and enough beta-carotene to cover 65% of your daily vitamin A quota. (6) Cherries A good source of perillyl alcohol‚ which helps prevent cancer in animals. Heart-protective anthocyanins give cherries their color. (7) Cranberry juice Fights bladder infections the same way blueberries do. (8) Grapefruits A good source of vitamin C and a compound called naringenin‚ which helps suppress tumors in animals. (9) Kiwi Just one little fruit packs a mean vitamin-C punch
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Nursing 120 Study Guide Urinary Elimination 1) Kidneys – The left kidney is higher than the right kidney due to the position of the liver. Filters waste products of metabolism that collect in the blood. They remove waste from the blood to form urine. The kidneys maintain balance between retention and excretion of fluids ( play key role in fluid and electrolyte balance). The normal adult urine output is 1200 to 1500 ml/ day. An output less than 30 ml/hr indicates possible circulatory‚ blood volume
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Daisy Lene M. Diomampo B.S-Pharmacy IV Articles related to Bignay Leaf Extract Bignay is a small‚ smooth‚ dioecious tree‚ 4 to 10 meters high. Leaves are shiny‚ oblong‚ 8 to 20 centimeters long‚ pointed at the tip‚ rounded or pointed at the base. Spikes are axillary or terminal‚ simple‚ and usually 5 to 15 centimeters long. Flowers are small and green. Male flowers are about 1.5 millimeters in diameter‚ borne on spikes‚ while the female flowers grow out on racemes. Fruit is fleshy‚ red‚ acid
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Chapter I Introduction A. Background of Study | Termite is a common name for numerous species of social insects that can damage wooden structures such as furniture or houses. Of about 2000 known species‚ most are distributed in tropical countries and some inhabit the temperate regions of North and South America; two have become established in southern Europe. Termites are known also as white ants‚ a misnomer based on superficial similarities in the appearance and habits of these
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food would be the cranberry‚ known to promote healthy bacterial flora in the urinary tract which can lower the risk of urinary tract infections. The concept of using foods to prevent disease and/or promote health is not new. In the early 1900’s‚ the practice of fortifying table salt with iodine to prevent goiter was an early attempt at creating a functional food. Since that time‚ many foods that we are familiar with have become fortified‚ such as breakfast cereals‚ orange juice‚ milk and grain foods
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sales value. The market can be primarily segmented as cold and hot cereals‚ with 94% of the market taken by cold cereals and 6% by hot cereals. The cold cereal market covers a broad spectrum of consumer tastes and requires milk‚ yogurt or fruit juice to be added for consumption. It is normally served in a bowl or dish. The cold cereal market is at a mature stage with continuous development of brands‚ introduction of subbrands (such as Kellogg’s Crunchy Nut Feast)‚ packaging design‚ as well as
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Week 2 : Job Order and Process Costing Systems - Quiz ------------------------------------------------- Top of Form Time Remaining: | | Page: 1 2 | 1. (TCO F) Computing unit product costs involves averaging in: | Job-Order Costing | Process Costing | A | Yes | No | | B | Yes | Yes | | C | No | Yes | | D | No | No | | (Points : 5) | Choice A. Choice B. Choice C. Choice D. | 2. (TCO F) Process costing would be appropriate
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fat * Additional serving of fruits and veggies Exercising: * 3 days (times)/ week : Monday‚ Wednesday‚ Friday * At least 45 minutes/day STEP 2: My real age is 19.8 STEP 3: Day 1: 1. Breakfast: - 1 cup of orange juice (5-6 oz.)‚ oatmeal‚ 1 mango 2. Lunch: small bowl of white rice‚ chicken soup with potato & carrot & green bean‚ steak (around 8-10 oz. steak‚ my Mom’s special‚ yummy) 3. Snack: In and Out Fries 4. Dinner: small bowl of white
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