| | | |(40% complete) |7‚500 |units | |Normal spoilage (discrete) |1‚100 |units | |Abnormal spoilage |900 |units | |Ending WIP | | | |(70%
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BASIC MEAT PROCESSING PRINCIPLES OF MEAT PRESERVATION Meat preservation is principally concerned with the application of measures to delay meat spoilage‚ which are caused by microbial‚ chemical and physical changes. Of these‚ microbial spoilage is most common. Microbes thrive in moisture and since meat is 70%-75% water‚ it spoils easily through microbial action. Meat‚ being rich source of nutrients‚ also becomes an excellent food for bacteria. Methods of meat preservation‚ however different from
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References: Back‚ W. (1981). Beer spoilage bacteria. Taxonomy of beer spoilage bacteria. Gram-positive species Back‚ W. (1994). Secondary contaminations in the filling area. Brauwelt International 4: 326–333. Back‚ W. (1997). Technical and technological prerequisites for ‘cold sterile’ bottling. Buggey‚ L
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------------------------------------------------- Chapter 5—Job Order Costing MULTIPLE CHOICE 1. Which of the following organizations would be most likely to use a job-order costing system? a. | the loan department of a bank | b. | the check clearing department of a bank | c. | a manufacturer of processed cheese food | d. | a manufacturer of video cassette tapes | ANS: A PTS: 1 DIF: Moderate OBJ: 5-1 NAT: AACSB: Reflective Thinking LOC: AICPA Functional
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applicable to a wide range of foods. The vacuum oven method is particularly recommended for food when decomposition is likely to occur. The infrared balance method is used for rapid routine work. The influence of water activity on food quality and spoilage is increasingl being recognized as an important factor. Water activity has a profound effect on the rate of many chemical reactions in foods and on the rate of microbial growth. Moulds and yeasts start to grow at aw between 0.7 and 0.8. Bacterial
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Question 1 a) Total Cost :- = 240‚000 + $10 * (20‚000) = 240‚000 + 200‚000 = 440‚000 Single rate :- = 440‚000 / 20‚000 = $22 per hour In turn‚ single-rate budgeted amounts should be :- For Night Light Division :- = (9‚600 * $22) / 12 = $17‚600 per month For Flashlight Division :- = (5‚400 * $22) / 12 = $9‚900 per month b) Since single rate = $22 per hour In turn‚ single-rate allocated amounts should be :- For Night
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Name Lab‚ Week # 3 Experiment : BACTERIAL GROWTH AND CONTROLLING BACTERIAL GROWTH Introduction <Include purpose of lab experiment> <brief summary of topic investigating and case studies > <state major finding> Procedure < Include information that the reader would need to repeat your experimental procedure. Do not include any observations or results in this section> Observations and Results Part I: Bacterial Growth Result + or - Appearance after Incubation Gram Stain N/A OF Glucose Broth
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References: Scientific American (2006)‚ How do salt and sugar prevent microbial spoilage?‚ (http://www.scientificamerican.com/article.cfm?id=how-do-salt-and-sugar-pre)
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Book one - Follow workplace hygiene procedures Hygiene aims to Positive attitude towards personal cleanliness Awareness of hygienic practices Appropriate hygienic handling and storage of commodities and equipment in the kitchen. Hygiene risks Three Categories; 1. Personal hygiene Poor personal grooming Wearing nail polish or jewelry Not washing hands 2. Environmental hygiene Pets in the kitchen Chipped plates‚ cups etc No fly screens Not the correct method of garbage
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system/components such as a series of steps to complete. About food preparation: Failure modes： When we preparing food at restaurant‚ we need to be taken into account the problem about food spoilage; polluted by the outside world; food is or not welcomed by consumers. Effect of the failure on the customer: 1. The food spoilage‚ This is unforgivable mistake in the catering industry‚ When the restaurant did not notice this problem‚ it will give the customers eat bad food and the customer’s body will damage
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