COMPILATION OF RECIPES (Asian and Western Cuisine) SUBMITTED BY: Group 1: Jelica Louise Pascual David Therese Daryll Santos Janine Crister Valencia Mary Joy Jose Reyes Cristoni Fajardo Ariez Murayag 3-D BIT (Food Technology) SUBMITTED TO: Ms. Johna Coffi Felipe PHILIPPINE CUISINE Entrée: Kare-Kare (Vegetable Stew) Ingredients: * 3 lbs Pork pata (or any other meat of your choice) * 1 small banana flower bud (sliced) * 1 bundle of Pechay or Bok-choy
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Carsten B. Koppelmann Entrepreneurship Prof. Millan Restaurant Marketing Plan Carsten`s Classic Diner Plan Outline * 1.0 Marketing Vision * 2.0 Ideal Customer * 3.0 Remarkable Difference * 4.0 Core Strategy * 5.0 Product/Service Innovation * 6.0 Marketing Materials * 7.0 Web Plan * 8.0 Lead Generation Plan * 9.0 Lead Conversion Plan * 10.0 Service Experience * 11.0 Marketing Calendar * 12.0 Critical Numbers * 13.0 Marketing Training Game
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Back to Search ResultsPrevious 3 4 5 6 7 8 9 10 11 Next Save this document Results for Basic Search Keyword (f scott fitzgerald’s biography) LIMITS: With Full Text ReadSpeaker: Listen Title: F. Scott Fitzgerald: A Life in Letters Author(s): Joseph Epstein Source: Commentary. 98.5 (Nov. 1994): p52. Document Type: Book review Copyright : COPYRIGHT 1994 American Jewish Committee http://www.commentarymagazine.com Full Text: Michel de Montaigne’s dread has been F. Scott Fitzgerald’s
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Like Water For Chocolate by Laura Squalevella Bantam Doubleday Dell Pub (Trd); ISBN: 0553472550 Copyright 1994 CHAPTER ONE. JANUARY. Chrutnuw Ro/ INGREDIENTS 1 can of arOin 1/2 choriw aaye oreyano 1 can of chitej rrano 10 haro ro PREPARATION: Take care to chop the onion fine. To keep from crying when you chop it (which is so annoying!)‚ I suggest you place a little bit on your head. The trouble with crying over an onion is that once the chopping gets you started and the tears begin to well up‚ the
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INTRODUCTION Technology and Livelihood Education (TLE) is one of the nomenclature in the implementation of the K to 12 Basic Education Program (BEP) composed of four components; namely‚ Agri-Fishery Arts‚ Home Economics‚ Industrial Arts and Information and Communication Technology. In this module‚ the focus is on Home Economics mini-course – BREAD AND PASTRY PRODUCTION. In this course‚ you will be exposed to different tools‚ instruments‚ proper calculation and mensuration
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Stage 1: Crisis Generation Several negative events converging on Kellogg’s Eggo production resulted in the national Eggo shortage (see appendix 1). Two out of four major Eggo manufacturing facilities were non-operational and one of these facilities has suspended Eggo production indefinitely. The two offline facilities are located in Atlanta‚ GA‚ and Rossville‚ TN‚ Tennessee being the major contributor (Pepitone‚ 2009). Although‚ the facilities in Blue Anchor‚ New Jersey and San Jose‚ California
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There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees
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Cassava (Manihot esculenta)‚ also called manioc‚ yuca‚ balinghoy‚ mogo‚ mandioca‚ kamoteng kahoy‚ tapioca (predominantly in India) and manioc root‚ a woody shrub of the Euphorbiaceae (spurge) family native to South America‚ is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root‚ a major source of carbohydrates. It differs from the similarly spelled yucca‚ an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava‚ when dried
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INTRODUCTION Welcome to Assessment in Restaurant Management course. This section will give you the overview of the course which covers: (a) course synopsis; (b) course learning outcomes; (c) course topics; (d) course assessment; (e) references; and (e) course assignment. COURSE SYNOPSIS The Restaurant Management course introduces the learners to the process on opening a restaurant and exposes them to the opportunity for tremendous creative expression in the restaurant. COURSE LEARNING OUTCOMES On
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Food and Nutrition Exam Study Guide Kitchen Safety: * Do not defrost any meats on counter * Unplug any appliances that are not in use * Only use oven mittens to remove items from the oven * Burns should be treated with butter * When removing a pot lit‚ tilt the cover away from you * Keep fingers out of the way when using knives * Cut with blade facing away from your body * Sharp knives are safer; you’ll use less pressure when cutting * To get rid of grease
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