and the fish protein toughens. Root vegetables‚ potatoes and fruit are suitable for stewing. Ratatouille is a vegetable stew‚ which includes onions‚ garlic‚ eggplant‚ zucchinis‚ tomatoes and capsicums. Fruits are usually stewed in syrup. Apples‚ rhubarb‚ figs‚ peaches and pineapples can be used. The stewed fruit is often referred to as compote. Utensils and Equipment The term for a stewing pan is casserole. They can be made from a variety of metals‚ but are commonly made from enamelled cast iron
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Rabbit Care Guide 1. Is a Rabbit Right for You? Photo © DCA Productions / Getty Images The first thing to consider is that rabbits have a long life span‚ so be prepared to care for your pet rabbit through the long term. They are also unique creatures‚ who form tight bonds with their families‚ though they have some quirks you should know about. They also require some routine vet care from a good rabbit vet‚ and are not low maintenance pets. If you are prepared for all the unique qualities and needs
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Jasper Jones Reading Guide S.A. Jones v2 April 2010 http://www.sajones.com.au Synopsis .................................................................................................................................................. 3 About the Author .................................................................................................................................... 3 Edition Used ...............................................................................................
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Unit 66 1.1 Explain the welfare requirements and guidance of the relevant early year’s framework. Welfare requirements were bought in‚ in September 2008 as part of the EYFS welfare requirements and are compulsory. They are split into 5 groups. These are: - Safeguarding and promoting children’s welfare - This has legal and statutory guidance. Under the general legal requirements‚ the provider must take necessary steps to safeguard and promote the welfare of children. The provider must promote
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Learning Outcomes Safe and Effective Care Environment 1 Assess the patient with a fluid or electrolyte imbalance for falls‚ especially older adults. 2 Use safety precautions to prevent injury or death when administering parenteral potassium-containing solutions. 3 Supervise the oral fluid therapy and intake and output measurement aspects of care delegated to unlicensed assistive personnel. Health Promotion and Maintenance 4 Teach healthy adults and patients how to prevent dehydration.
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Chapter 5 – Short answer a) Phosphorylation - the addition of phosphate to a chemical compound b) What are the 3 mechanisms of phosphorylation used by organisms? • Substrate level phosphorylation – ATP is generated when a high-energy phosphate is directly transferred from a phosphorylated compound (substrate) to ADP • Oxidative phosphorylation – electrons are transferred from a group of organic compounds to a group of electron carriers (NAD+ and FAD); occurs in inner mitochondrial
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Lab #1 ‐ Introduction to the Microscopy & Observation of Prokaryotic and Eukaryotic Cells Introduction Many of the cells and organisms that you will be studying are at the lower limits of visibility of light microscopes; therefore‚ it is extremely important that you attain critical lighting and focussing. It is also important to handle the microscope competently to avoid damaging either the microscope or the preparation you are studying
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Overview: Life at the Edge The plasma membrane separates the living cell from its nonliving surroundings. This thin barrier‚ 8 nm thick‚ controls traffic into and out of the cell. Like all biological membranes‚ the plasma membrane is selectively permeable‚ allowing some substances to cross more easily than others. Concept 7.1 Cellular membranes are fluid mosaics of lipids and proteins The main macromolecules in membranes are lipids and proteins‚ but carbohydrates are also important. The
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SIMULATION STUDIES ON GAX BASED VAPOUR ABSORPTION REFRIGERATION SYSTEM FOR COMBINED DRYING AND STORAGE APPLICATIONS R Sivakumar‚ R Saravanan and Alberto Coronas Extended Abstract India is the second largest producer of fruits and vegetables in the world. In 2010-11‚ fruit production stood at 74.877 million tonnes and vegetables production at 146.554 million tonnes. On the other hand 18% of fruits and vegetables from India are going to waste for want of adequate storage facilities. The amount
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Did you know‚ food poisoning has increased dramatically in the last ten years? This makes it much more important for vigilance by food businesses. Since 1965 the cases of food-borne illness has increased from 20‚000 to just short of 100‚000 now. There has been no single reason identified to why this number has increased‚ but this could be because of: Changes in eating habits‚ a greater reliance on re-heated food. Eating out is much more popular now‚ so more people are aware of food hygiene‚ therefore
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