ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY B. Tech (Food Technology) Course No.: FDST 216 Credit Hours: 3 (2+1) THEORY STUDY MATERIAL Bakery and Confectionary Products Prepared by Dr.Lakshmi J‚ Associate Professor‚Dept of Food Chemistry College of Food Science and Technology‚ Bapatla Theory Lecture Outlines 1. History of Bakery and Confectionery - Present Trends - Prospects - Nutrition facts of 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23.
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FOOD and AGRICULTURE | 12 May 2009 INITIATION OF COVERAGE Almarai Company Pre-eminence priced in Neutral Price (SR) 148.0 12-month target price (SR) 156.1 Almarai’s preeminent position in the GCC dairy sector is reflected in its 40% out performance relative to the TASI in the past 12 months‚ leading to only 5% upside to our price target. We believe that most of the positives are factored in the current price and Potential upside/downside (%) ↑ 5 Stock details
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Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies has been created to assist people who prepare food for sale to students – such as food services staff‚ chef instructors‚ caterers‚ school teams‚ students‚ Parent Advisory Councils and others – in implementing the Guidelines for Food and Beverage Sales in BC Schools. It includes tips on how to choose healthy recipes‚ substitutions to make favourite recipes
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Restaurant Industry in India - Trends and Opportunities Restaurant Industry in India - Trends and Opportunities HVS International (India)‚ Mr. Navjit Ahluwalia‚ Associate Director and Mr. Dushyant Singh‚ Consulting & Valuation Analyst Research‚ Report Writing Mr. Shyam Suri‚ Secretary General‚ FHRAI Editing‚ Report Fianlisation Mr. Pooran Chandra Pandey‚ Assistant Secretary General (Research)‚ FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma‚ Computer Data Assistant Design‚
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Chapter 6 Menu Management 6.1 Learning Objectives 6.2 Introduction 6.3 History and Origin of Menu 6.4 Definition and Basic Types of menu 6.4.1 A’ la Carte 6.4.2 Table D’Hote 6.4.2.1 Other Forms of Menu 6.5 Classic Sequence (French Classical Menu) 6.6 Cover‚ Accompaniments and service of Special Food/ Dishes 6.7 Meals of a day 6.8 Menu Planning Considerations and Constraints 6.9 Expert’s advice (Role of chef in menu planning) 6.10 .Menu Merchandising 6.11 .Menu Pricing 6
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J. Dairy Sci.‚ 56(1)‚ 12–18. Knorr‚ D.‚ Geulen M.‚ Grahl‚ T.‚ and Sitzmann‚ W. (1994) Food application of high electric field pulses‚ Trends Food Sci. Technol.‚ 5‚ 71–75. Kumar‚ S. and Mathur‚ B.N. (1989) Studies on the manufacture of yogurt and mozzarella cheese from milk preserved by LP-system‚ Indian J. Dairy Sci.‚ 42‚ 194–197. Law‚ B.A. and Reiter‚ B. (1977) The isolation and bacteriostatic properties of lactoferrin from bovine milk whey‚ J. Dairy Res.‚ 44‚ 595–599. Mahaut‚ M. and Korolczuk‚ J
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In which body of water is the French island of Corsica? In Australia‚ where is the state of New South Wales‚ in relation to the state of Victoria‚ north or south? What is the name of the famous suspension bridge in the USA‚ that links San Francisco to Marin County? In geography‚ the Davis Strait lies immediately between Canada and which island‚ Greenland or Iceland? What ’F’ is the word meaning‚ to cut down trees? The word arboriculture is defined as the cultivation of what? In ancient Egypt‚ which
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CONFIRMING PAGES Chapter 2 Learning Objectives After studying Chapter 2‚ you should be able to: LO1 Identify and give examples of each of the three basic manufacturing cost categories. LO2 Distinguish between product costs and period costs and give examples of each. including calculation of the cost of goods sold. LO4 Prepare a schedule of cost of goods manufactured. LO5 Understand the differences between variable costs and fixed costs. LO6 Understand the differences between
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Food & Beverage Operations May2010 www.cthresources.com Page 1 www.cthawards.com 1 Content I. II. Description Learning Outcomes III. Syllabus IV. Assessment V. Chapters 1 - 8 www.cthresources.com Page 2 www.cthawards.com Description Description The aim of the Food & Beverage Operations module is to provide students with an understanding of the operational & supervisory aspects of running a food & beverage operation for an international clientele in a range of establishments
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“Retailing characteristics of fast food stores and their impact on customer sales and satisfaction” By:- Rajul Bhardwaj Lecturer‚ Faculty of Management Studies‚ Gurukul Kangri University‚ Haridwar(Uttarakhand)‚ India Table Of Contents:- Chap-1 Introduction 1.1 Global Retailing Industry..…………………… 1.2 The Far East Experience..…………………… 1.3 The Changing Food Retailing sector in Asia.. 1.4 Recognition of a Problem……………………… 1.5 Objectives of
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