BURGERS Gold Standard: most desirable or best attributes of a product that is highly acceptable to the customer. TEMP: served hot 130 °¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ F TEXTURE: Bun soft and spongy not dry and soggy‚ Patty tender and juicy not dry‚ Cheese moist not hard and crumbly‚ Tomato firm and juicy DONENESS/TASTE: Patty fully cooked‚ no burnt taste‚ bun without distinct fermented flavor‚ no off taste on any ingredients. APPEARANCE: Ingredients are complete and properly portioned‚ packaging used
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Exercise No. 2 Work‚ Area Planning and Designing I. OBJECTIVES 1. Analyze the layout of an existing foodservice facility’s various work areas. 2. Re-layout the work areas following the princes of design and the design considerations for the different work areas. 3. Discuss the changes in work area designs that made them more efficient. 4. Work aisle Aisles between equipment and worktables must have at least a 3-foot clearance; 3.5 to 4 feet are required if oven doors are to
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I chose to do research on High Blood Pressure because I have it. This is a very personal research project for me. Approximately a decade ago‚ I was diagnosed with High Blood Pressure. What did that mean? I was put on a prescribed medication and it was said that it was controlled. No one gave me the opportunity to try to reduce it with diet and exercise. Maybe I needed to reduce stress. All these variables came to mind. According to AAP for Manual Therapists‚ Hypertension or High Blood Pressure
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GUIDELINES FOR ENVIRONMENTALLY SOUND MANAGEMENT OF E-WASTE (As approved vide MoEF letter No. 23-23/2007-HSMD dt. March 12‚ 2008) MINISTRY OF ENVIRONMENT & FORESTS CENTRAL POLLUTION CONTROL BOARD Delhi MARCH‚ 2008 TABLE OF CONTENTS EXECUTIVE SUMMARY Chapter 1 INTRODUCTION 1.0 Preamble 01 1.1 E-Waste 01 1.2 Environmentally Sound Management of E-waste 01 Chapter 2 OBJECTIVE & SCOPE OF THE GUIDELINES 2.1 Objective 02 2.2 Scope 02
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In the past 100 years‚ the temperature of our Earth has increased by about 4.5 degrees (Guggenheim). This may not seem like a lot‚ but on a global scale‚ it can have a huge impact. Global Warming is a serious problem‚ and it should be taken very seriously. Unless we take action now‚ we will have major consequences to deal with later on. These include‚ but are certainly not limited to‚ extreme weather‚ a decline in polar life‚ and effects on human health. It seems like Global Warming has become such
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Assignment 1 – Environmental Footprint TABLE A. Ecological Footprint Footprint Results (Answers to the following 2 questions will be given upon completion of footprint) If everyone lived like you‚ how many planet Earth’s would we need? 5.6 To support your lifestyle‚ how many productive global acres area needed? 25.7 Ecological Footprint Breakdown (Values can be obtained by scrolling over pie chart generated at completion of footprint) Percent of emissions from Food 31
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to 4.6 pounds per day” (Reduce & Reuse). That is astonishing how the number has grown within half a century. Waste isn’t even the biggest issue either‚ water and energy usage is double more than that. It is estimated that if one person set their thermostat a degree higher for air-conditioning and one degree lower for heating not only would you save over $100 a year on utilities but also if everyone followed this suggestion it would provide a
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“The Effort/Methods to Reduce My Carbon Footprint and Emissions Ratings” By Elaine Unit 8 Project I have never considered myself as person who was interested in saving the planet or an environment lover; however‚ even as a child I was always fearful of contributing to the growing pollution that I saw as a child growing up in a small town in Rochester‚ NY. I can still see the trash that lined the sidewalks and the garbage thrown on the highways. What always haunted me was
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C. George (Controls) Ltd manufactures a thermostat that can be used in a range of kitchen appliances. The manufacturing process is‚ at present‚ semi-automated. The equipment used cost £540‚000 and has a carrying amount of £300‚000. Demand for the product has been fairly stable and output has been maintained at 50‚000 units a year in recent years. The following data‚ based on the current level of output‚ have been prepared in respect of the product: Using existing equipment Per unit
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PLANT LOCK DOWN PROCEDURE 1. Receiving Cooler – Lock 2 dock doors and check blast freezer emergency exit. Shut off lights in maintenance ship electrical panel LP-1 Breaker #1‚ 3‚ & 8. Check receiving office entrance door. 2. Check potato bin room emergency exit door and lock Spudnik garage door. 3. Egg Room – Shut off raw potato lights on panel CIP-2 Breaker #2‚ 4‚ 44‚ & 46. Shut off egg room lights on switch outside of the room. 4. Soup Prep Staging – Shut off 3 light switches on south
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