CHAPTER 3 RECIPE AND MEASUREMENT CHAPTER OBJECTIVES After completion of this chapter the reader will be able to: 1. Define and discuss mise en place. 2. Apply U.S. and metric measurement systems. 3. Discuss the importance of standardized recipe in quality and cost control. 4. State the structure and components of a recipe. 5. Apply the principles of recipe conversion. 6. Apply the principles of recipe costing. 7. State the importance of the recipe
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review the simplest one-dimensional flow equations for horizontal flow of one fluid‚ and look at analytical and numerical solutions of pressure as function of position and time. These equations are derived using the continuity equation‚ Darcy’s equation‚ and compressibility definitions for rock and fluid‚ assuming constant permeability and viscosity. They are the simplest equations we can have‚ which involve transient fluid flow inside the reservoir. Linear flow Consider a simple horizontal slab
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conducted in series and parallel to identify the pressure different in both pumps. Centrifugal pump is known as one of the most widely used pumps for transferring liquids. It’s also known as a device to transfer mechanical energy from a prime mover into fluid energy to produce the flow of liquids. The pump is connected in 2 ways; in series and another as parallel pump. Centrifugal pump are connected in parallel because to provide enough flow rates compare to centrifugal pump that connected in series‚ the
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References: 1. Theory and Design for Mechanical Measurements. R.S. Figliola and D.E. Beasley‚ Wiley‚ (1991). 2. Fluid Mechanics. F.M. White‚ McGraw Hill‚ (1979). 3. Fundamentals of Engineering Thermodynamics. M. J. Moran and H. N. Shapiro‚ Wiley‚ (1988). Figure 1b. Detail of the velocities‚ pressures‚ and flow patterns through a generalized Bernoulli obstruction metered
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Mechanical Engineering Department Term: Jan. I May (2008/2009) Subject : Production Technology (B) Time: 90 min. Final Examination B Attempt the following questions: Part A "Machining Technology "(20 marks) 1) a- What arc the purposes of the cutting fluids? b- Explain with the aid of neat sketches the formation of built-up edge (BUE). What are the disadvantages of these phenomena? c- List the advantages of hydraulic shaper comparing with the mechanical shaper. 2) a- What are the differences between
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A Seminar Report On Working Principal of Steam jet refrigeration system Submitted by Amit Prakash Roll No-1126004 Department of Mechanical Engineering National Institute of Technology‚ Patna Patna-800005‚ Bihar (India)
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REPORT ON SPILLWAY & HYDRAULIC JUMP EXPERIMENT MEMBERS | MATRIC NUMBER | 1) MOHAMAD SHAHRUL IZAAN BIN AFANDI | KEA090015 | 2) MOHD KUSHAIRI BIN MOHAMMAD DARUS | KEA090017 | 3) NUR AMALIENA BINTI AHMAD PAKRI | KEA090029 | 4) NUR SOFIAH BTE HARUN | KEA090031 | 5) ROZITA BINTI SARIAN | KEA090033 | INTRODUCTION HYDRAULIC JUMP Hydraulic jump is the natural phenomenon that always occurs at the open channel flow like river and spillway. This phenomenon occurred when
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MAE 441 Design of a Finned Radiator Assembly Heat Exchanger Design Project Thien Van Tran Chris Longfield Eric Pacewicz Olivia Ching 4/3/2012 Scope of the Project The objective of the project was to design an effective radiator assembly to accommodate the Diesel-Engine Generator Set 1500-XC6DT2 by incorporating the use of tubes with inner fins in various geometries in order to meet the heat rejection requirements specified. This was done with consideration for minimizing cost
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How do biomechanical understandings influence the learning of and performance in surfing? Problem: The problem with my surfing is my paddling technique. Understanding the fundamental relationships in mechanics‚ helps form a foundation for the analysis of human movement in surfing. The main principle or law of motion I am going to look into is Newton’s Law of Action and Reaction. This law of motion is mainly applied when paddling. It helps me understand how the application of force to my arm
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addition‚ values listed in this table are per an 8-fluid ounce (240 mL) serving‚ which FDA requires as the reference amount for these beverages. Consequently‚ these values will differ from those declared in the Nutrition Facts panels on 12 ounce bottles or 11.5 ounce cans of POWERADE. FDA requires the nutrition information for beverage containers of 12 ounces or less to be based on a serving size equal to the net contents of the package rather than 8 fluid ounces. For more information or other ingredient-related
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