in the Kitchen Safety in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most accident in the kitchen is due to carelessness. Safety Procedures: Basic Rules of Kitchen Safety 1. Wear appropriate‚ clean clothing on the lab days. 2. Never cook in loose clothes and keep long hair tied back. 3. Store knives in a wooden block or in a drawer. 4. Keep potholder nearby and use them. 5. Don’t let temperature-sensitive foods sit out in the kitchen. 6. Separate
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AB Psychology I-GI NARRATIVE REPORT NSTP We as the students of MinSCAT Calapan City Campus‚ is taking up the requirement for graduation called NSTP-National Service Training Program. This is the course that will train us and mandated by the laws. Under NSTP‚ there are three components. First is the ROTC-Reserve Officer Training Corp.‚ second is the LTS-Literacy Training Service and the last‚ our component called CWTS-Civic Welfare Training Service. It refers to activities contributory
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Chemical Education Today Especially for High School Teachers by Erica K. Jacobsen Chemistry in My Kitchen The Jacobsen kitchen is an unusual place. The atmosphere is often more “mad scientist” than “gourmet chef ”. Testing JCE Classroom Activity procedures at home brings an eclectic collection of materials to our counters. Our toaster competes for space with a collection of funnels made from 2-liter plastic beverage bottles and rubber stoppers (1). Baking soda from my shelf joins citric acid
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Philippine Long Distance Telephone Company Submitted To: Mrs. Delle Lazaro Submitted by: Ma. Samsarah Joy G. Delmar BSBA- Accounting Company Profile Philippine Long Distance Telephone Company or also known as PLDT was established on November 28‚ 1928. PLDT is a leading telecommunications provider in the Philippines and one of the largest market Capitalizations among Philippine-listed companies. Through its three principal business groups-fixed line‚ wireless‚ and information
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Biology Project Title: Kitchen Waste Recycling Group leader: Content P.3 – 4 Introduction P.5 Background P.6 Data P.7 Literature review P.8 – 11 Method P.12 – 13 Result P.14 Discussion P.15 Conclusion P.16-18 Reflection P.19 Reference P.20 Group Member List P.21 The End Introduction Firstly‚ we should define what kitchen waste is. Kitchen waste refers to the organic waste produced by food
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CASE ANALYSIS REPORT OPERATIONS MANAGEMENT KITCHEN MADE PIES I. PROBLEM STATEMENT • How will the company cope up with the stagnant sales of Kitchen Made Pies? • How will the company reduce the production cost of Kitchen Made Pies and still maintain the quality of its products? • Does purchasing new equipment really necessary for the operation and how will it be financed? Does borrowings in the bank beneficial for the company? • Should Kitchen Made Pies limit
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My experience in shipboard is very memorable for me‚ every day your going to treasure it. My experience goes this way‚ trip to Manila. I’m very excited and when at the port i’m very disappointed because our CoOJT’s from LPU Laguna is some kind of “maarte” and we met our STO Sir Joepet a very kind STO and I really like him. When we embark at the ship I feel a little bit nervous but not because of I’m of I’m afraid that the ship is going to sink while underway I’m afraid of what if I can’t do all
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BUKIDNON STATE UNIVERSITY COLLEGE OF TEACHER EDUCATION MALAYBALAY CITY‚ BUKIDNON A NARRATIVE REPORT ON ON-THE-JOB TRAINING UNDERTAKEN AT BUKIDNON STATE UNIVERSITY SECONDARY SCHOOL LABORATORY MALAYBALAY CITY‚ BUKIDNON A Report Submitted to the Secondary Education Department COLLEGE OF TEACHER EDUCATION BUKIDNON STATE UNIVERSITY In Partial Fulfillment of the Requirements for the Degree in BACHELOR OF SECONDARY EDUCATION ANGIELYN B. DELOS REYES 2011 BUKIDNON STATE UNIVERSITY Malaybalay City‚
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Lyceum of the Philippines University Batangas City College of International Tourism and Hospitality Management Narrative Report on Food and Beverage Best Western Boracay Tropics Resort Hotel Boracay Island Malay‚ Aklan February 3-14 2015 In Partial fulfillment of the requirement for the course TOUR 10A For the degree in Bachelor of Science in International Hospitality Management Specialized in Hotel and Restaurant Administration Submitted by: Rodriguez‚ Angelica D. Submitted to: Ms.
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Narrative Report Manuscript Organization Sections of the manuscript should be arranged as follows: A. The Preliminaries 1. Title Page 2. Biographical Data 3. Acknowledgement 4. Table of Contents 5. List of Tables 6. List of Figures 7. List of Appendices B. The Text 1. Introduction * Should start with an introductory or opening paragraph that will give the reader a background on the significance of the OJT‚ its objectives and the place where the OJT
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