Training Needs Analysis For Bakery Department Student : Le Nguyen Hoai Viet Student ID : UIT00791 Abstract: Training needs analysis process is a series of activities conducted to identify problems or other issues in the workplace‚ and to determine whether training is an appropriate response. In Bakery Department‚ TNA is an ongoing process of gathering data to determine what training needs exist so training can be developed to help Bakery Department to accomplish its objectives that include
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Products and ingridients for pizzeria. Pizza dough (flour‚ yeast‚ sugar‚ salt‚ oil‚ („dry storage”) water) - Prepared pizza dough balls must be stored at 5 °‚ clean and dry plastic boxes‚ covered with plastic wrap and marked dates‚ „Best by” – aprox 48h‚ if the pizza dough is not used at the time it over-curdl’s and is no longer usable. Pizza tomato sauce – (tomatoes in their juice‚ tomato pasta‚ sugar‚ salt‚ vegeta‚ black peppers‚ oregano („dry storage”)‚ water‚ onion‚ garlic‚ carrot juice‚ carrot
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dipping sauces in the hot summer months and in soups or hot dishes during the cooler and winter months.[1] Varieties include: * Ramen - thin‚ wheat-based noodles made from wheat flour‚ salt‚ water‚ and Kansui (a type of mineral water) or eggs. The dough is set to rise before being pulled. These Japanese noodles were originally imported from China‚ as a noodle soup‚ during the Meiji Period. Since then it has been integrated into several Japanese dishes‚ thousands of Japanese restaurants specializing
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pre heated for. 5. Where could you find this information? I could find this information on the back of cookie dough packets or in the back of mostly any flour packet. 6. Describe your experiment. In my experiment I am going to be testing the taste of chocolate chip cookies‚ how they taste cooked at different times and which time is the ideal to have good tasting cookies. With a cookie dough packet I will split it in 2 and put them into separated cookie pan sheets and bake them
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firms with an Business - General Business Elasticity . Analyze the determinants of the price elasticity of demand and determine if each of the following products are elastic or inelastic: a. bottled water b. toothpaste c. cookie dough ice cream d. fresh green beans e. gasoline In your analysis‚ please make sure to explain your reasoning and relate your answers to the characteristics of the determinants of the price elasticity of demand. If you are attending a
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Flowers for Algernon is narrated by Charlie Gordon who is not smart as other people‚ but later he has an operation and becomes intelligent. In the beginning of the book‚ Charlie’s words are written as if a child wrote the book and progressed later. However‚ Charlie is 32 years old and still goes to school just for retarded adults. He isn’t a know-it-all but‚ he really tries to know more than people his age. If an omniscient person told the story‚ it would be different and more effective because
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Evaluation and Reflection as a playgroup leader Evaluation Management of time and resources I had all of my planning complete before playgroup started. Some of my activities I had to cut because I felt like the kids we were getting where too young for them such as icing arrowroot cookies and cheerio cereal bracelets. But I added a puzzle table to make up for it and for the rest of my activities they were all finished and ready to go. All of my setting up was finished in time without teachers assistances
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SEDIMENTARY ENVIRONMENTS REGIONS OF SEDIMENT ACCUMULATION: A. Continental/Terrigenous/Non-Marine B. Transitional (shoreline) C. Marine CONTINENTAL/TERRIGENOUS/NON-MARINE ENVIRONMENTS a. Alluvial Fans - cone-shaped deposits of coarse stream sediments‚ sheet flood deposits‚ and debris flows that form where a narrow canyon stream suddenly disgorges into a flat valley. TECTONIC SETTING: rifting continental grabens‚ foreland basins‚ collisional overthrust mountain belts‚ or other highlands
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developing a method of forming and freezing bread dough for later baking. This process eliminated the need for a professional baker on staff at each cafe while allowing for more precise stock control. Next‚ specially designed ovens helped reduce labor costs by making the production process fully automated‚ and in 1983 Au Bon Pain centralized dough production at a Boston facility. By 1985‚ the company had more than 30 cafes in the northeast US that all received dough from the Boston facility ("Au Bon Pain History")
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Name Date Institution Operation Capacity Doughnuts are pastries made from dough and deep-fried. Fried pastries in the form of doughnuts have many forms from all over the world. They can be either savory or sweet depending on one’s preference. However‚ most people‚ like in the United States‚ prefer them as sweet treats that they mostly enjoy during breakfast or snacks for in between the day. Although some doughnuts are filled with pastry cream or jam‚ the most common one is
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