tube and put the glowing splint into the tube. Record observations and answer the lab questions. For cleanup‚ place splints in the dish with water. Dump your products into the evaporating dish at the station. Rinse the small test tube with water and return all items as you found them. The materials included the tongs‚ large test tube‚ small test tube‚ evaporating dish‚ and blow torch. The data we found was that it turned blue after a period of time. The reaction was CoN- OH. The second station was
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into this world‚ so does the traditional cuisine of Indian subcontinent become more hot around world. A dish that’s origin is unknown‚ thus still loved by an overpopulated subcontinent not in millions but in billions‚ a dish that is considered amongst luxuries to the street food of Lahore. The food that I couldn’t live without is "biryani" a very famous traditional Indian subcontinent dish. This extraordinary taste has made me wonder what makes it so popular among these nation. So I have decided
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24 And Control of Expenses Promotion and Networking 31 Annex 1 Table 1.1 Suggested portion serving for fruits and vegetables 33 Table 1.2 Suggested serving size for vegetables 34 Table 1.3 Serving by type of dish of noodles and cereals 36 Table 1.4 Serving by type of canned goods 37 Table 1.5 Serving size by type of other ingredients 38 Food services: A Growing Industry The food services industry in the Philippines
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Soufflé Definition: The word soufflé is derived from the verb “souffler” in French which means to blow or puff up. Soufflé can be sweet or savory. Every soufflé is made from 2 basic components; a base of flavored cream sauce and beaten egg whites. It can be categorized as Hot Soufflé and Cold Soufflé. ** Hot (Baked) Soufflé : A baked soufflé is a light baked dessert made mostly with egg yolks and beaten egg whites combined with various other ingredients for flavor such as : fish ‚ cheese
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|6.1 |84.73 | Net mass of mixture: Mass of weighing dish: 0.6g Total of mixture and weighing dish: 7.8g 7.8g – 0.6g = 7.2g Net mass of iron fillings: Square piece of paper: 0.7g Paper and Iron fillings: 2.9g 2.9g – 0.7g = 2.2g Net mass of sand: Weighing dish and sand: 1.9g Mass of weighing dish: 0.6g 1.9g – 0.6g = 1.3g Net mass of benzoic acid: Filter paper: 1.0g Filter Paper and Benzoic acid 2.1g 2.1g
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Question 1 Rush order takes the least possible time for preparing the dozen of cookies. The following is a detailed summary of time used to prepare the rush order: Activity Time Wash the bowl‚ add and mix ingredients 6 minutes Dish up the tray (1 dozen) 2 minutes Put the cookies in the oven‚ start timer 1 minute Bake the cookies 9 minutes Remove the tray from the oven* 0 minute Let the cookies cool 5 minutes Pack the cookies 2 minutes Accept payment 1 minute Total time: 26 minutes
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Extracting NaCl from Rock Salt and assessing its purity Aim The aim of this experiment was to obtain a pure product from a solution through the processes o extraction‚ filtering and evaporation. Introduction Extraction is used when trying to separate or purify a product. For an extraction to be successful the substance used to make the solvent should readily dissolve. The substance used in this practical was rock salt. The liquid used should not react with the substance that needs extracting
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Max Jacobson Morgan Kinsinger ECN 338 B. Ferguson 8 May 2013 Dish Duty Keeping the kitchen clean while living in a house with ten people is a frustrating day-to-day challenge. Ideally‚ everyone in the house cleans up each mess they make immediately after they make it. Instead‚ housemates often leave their dirty dishes in the sink or on the counter for hours waiting to wash them later. Even more frustrating‚ housemates may wait for someone else to get fed up with the pile of dirty dishes
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House in Pennsylvania. They are using Béchamel on a seafood dish. They make a crab cake with egg‚ seasonings and herbs in it with Béchamel sauce on top. The second mother sauce I found was Veloute. Veloute is also known as a white sauce but instead of starting with milk and white roux‚ you use white stock and blonde roux. The recipe that I found was from The Chestnut Hill Restaurant in South Carolina. They used it on a chicken dish. They start by preparing a 10 oz. chicken breast by lightly
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colonies. From East Asia (China) they adopted tea‚ and from India they adopted curry-style spicing‚ they even developed a line of spicy sauces such as ketchup and mint sauce to indulge these tastes. Today we can say that curry has become a national dish. Unfortunately a great deal of damage was done to British cuisine during the two world wars. Britain is an island and therefore supplies of many goods became short. The war effort used up goods and services and so less were left over for private
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