CHAPTER 1: INTRODUCTION Knife Fish (Chitala ornata) as cooking oil SIGNIFICANCE OF THE STUDY Base on this study‚ Knife fish is one of a pest that is mostly seen in Laguna bay. It doesn’t only help us to use this as oil for food‚ but it can also help us lessen the pests in Laguna. The significance of this study is to extract some fish oil from the knife fish and convert that into cooking oil‚ and to prove that knife fish can be used as cooking oil. Knife fish maybe considered as a pest but it is also
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Cooking Oil – Made Candle (Focusing on Thermal Physics and Energy) An Investigatory Project in Physics By: Introduction Today‚ candles are made not only for lighting purposes but for many other uses such as home décor‚ novelty collections‚ as fixtures for big occasions (weddings‚ baptismal ‚ etc.)‚ and as scented varieties for aromatherapy. Candles are made from different types of waxes and oils. Cooking oil is a major kitchen item in Filipino households. It is also used substantially in fast-food
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According to Elaine Lui‚ Canadian reporter and TV personality‚ gave the audience a helpful understanding in people when gossiping in both present and past. She explained that as a reporter‚ she is trying to understanding the social culture‚ social behavior‚ humanity and ourselves through gossip. She explained that gossip goes way back in the past. Lui explains that the hieroglyphics are remarkably similar to what we read at the newsstand or at the grocery store. She talked about a pharaoh having
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NAME: Class: CONTENT Acknowledgement Objectives Introduction Task Specification Problem Solving Further Exploration Reflection ACKNOWLEDGEMENT First of all‚ I would like to say Alhamdulillah‚ for giving me the strength and health to do this project work and finish it on time. Not forgotten to my parents for providing everything‚ such as money‚ to buy anything that are related to this project work‚ their advise‚ which is the most needed for this project and facilities such as internet
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A Abura-age - thin oblong fried pieces of tofu. Awakuchi - bright soybean sauce. Azuki - small brown-red beans‚ used for preparing sweet dishes mainly. Aka miso - mid-flavored soybean paste. Amazu - sweet sauce. Atsu-age - deep-fried tofu. B Bancha - sort of tea. Biwa - loquat‚ medlar. Bifun - clear noodles‚ made of rice-flour with adding potato starch. Budo - grape. Beni-shoga (see also Gari) - thinly stuffed and corned ginger root. Bento - lunch box. D Daikon - long‚ white root vegetable
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In cooking‚ everything is chemistry! Whether you knead bread‚ bake a pie‚ or roast a meat‚ chemical reaction is taking place. Not only with these foods‚ but with others such as eggs. Egg proteins change when you heat them‚ beat them‚ or mix them with other ingredients. Being able to understand these changes can help you understand the roles that eggs play in cooking. The proteins in an egg white are twisted‚ folded‚ and curled up into a circular shape. Different kinds of weak chemical bonds keep
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- Dried foods will be decanted into seal-able containers in order to protect from physical and chemical contamination ( Serving: - Serving Ready-to-eat food (e.g. sliced fruit‚ cooked pizza‚ bread) without additional washing or cooking to remove microorganisms. - Must use utensils such as tongs‚ scoops‚ deli papers‚ or single-use gloves to keep from touching ready-to-eat foods. - You place food and drink within easy reach of the individual - You serve food and drink
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sedimentation‚ activated carbon‚ and decantation and boiling on purifying used coconut‚ palm and vegetable oil. The researcher’s experiment resulted to the change of appearance‚ odour and viscosity of each type of oil. The now purified cooking oil is faster to heat which makes cooking easier‚ faster and more efficient. The purified oil is quite beneficial however it does not take in as much taste as the unpurified ones. Overall the experiment was very successful in terms of finding the positive differences
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What you should get is spongy feel and the pressed area should spring back gently. Anything other than that is another reason to dispose of the fish. Take caution with cooking and storage Going to the root of ensuring your fish remains fresh for as long as possible‚ cooking and proper storage is key. Fishes do contain certain toxins that survive mild to high temperatures. Ensure you cook salmon at 2930F (145 degrees Celsius) to be sure of killing most of these microorganisms
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I. INTRODUCTION Background of the Study Oil used in cooking foods is commonly derived from vegetables. Cooking oil is commonly used for frying and oil used for frying is usually thrown away. The recycling of cooking oil also provides a form of revenue for restaurants‚ which are sometimes compensated by cooking oil recyclers for their used deep fryer oil. Cooking oil recycling also results in less used oil being disposed of in drains‚ which can clog sewage lines due to the build-up of fats
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