...EATING AVOCADO AS MAIN INGREDIENT OF COOKIES A SCIENCE INVESTIGATORY PROJECT PRESENTED TO THE FACULTY AND STUDENTS OF THE BLWC TABLE OF CONTENTS Acknowledgement Chapter 1 Background of the Study Introduction Statement of the Problem Hypothesis Significance of the Study Scope and Limitation Conceptual Framework Chapter 2 Review of Related Literature Foreign Literature Local Literature Foreign and Local Studies Synthesis Chapter 3 Methodology Gender Section Ingredients and Equipments and Materials Procedures ACKNOWLEDGEMENT This research was impossible to be done without the help of the people in different ways. First of all, we would like to thank Mr. Ronaldo A. Salvador, School President, for giving us a chance to experience this subject. To our Research Adviser, Mr. Abigail Luis Ahmad for his willingness to help us for making this Science Investigatory Project successful. We would also like to thank Mrs. Angelita Lopez for giving us an idea for this product. For the fourth year students that assisted us for making this research. Thanks to Jana Meamo for teaching us the right format of these research papers and for the loving support. Lastly, we would also like to thank our parents for the financial support and for giving some advices, for giving us a time to make this research and for the loving support. Especially, we would like to thank God for giving us knowledge, spiritual presence, guiding us to make this research and for...
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...ACCEPTABILITY OF AVOCADO AND YOUNG COCONUT MEAT AS HEALTHY SMOOTHIE Jo V. Ambat Annie Grace A. Bustamante Nico Braselle Casaña Raymond M. de Taza Manche P. Pere A research study presented to the faculty of Home Economics, Vocational and Technical, Education Department, College of Education, Cavite State University, Indang, Cavite in partial fulfilment of the requirements in HRML 24- Research I. Prepared under the supervision of Dr. Editha G. Reyes 1. INTRODUCTION The avocado is colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin. Avocado is derived from the Aztec word "ahuacatl". Avocados are the fruit from Persea americana, a tall evergreen tree that can grow up to 65 feet in height. Avocados vary in weight from 8 ounces to 3 pounds depending upon the variety. There are dozens of varieties of avocadoes. The rich and creamy Hass variety is the most popular type of avocado in the United States, and 95% of all avocados grown in the United States are produced in California, original home of the Hass variety. They are generally available throughout the year, they are the most abundant and at their best during the spring and summer in California and in October in Florida. While avocados are technically fruits, we have categorized them here as vegetables since this is how they are usually considered from a culinary perspective. Avocados can make a great base for a high-energy smoothie that will satisfy you and...
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...TERM PROJECT – FSM 2085 HOTEL FOOD & BEVERAGE OPERATIONS By Chia-Yi Liu Meng-Chieh Chan George Fisher Yihong Xu LinhDan Nguyen Johnson & Wales University Class Title and Number Term Date Matthew J. Samel Table of Contents Title page 1 Table of Contents 2 SECTION I Project Introduction 4 Explanation and Definition of Hotel Outlet 4 Explanation and Description of Sample Hotel’s Chosen 4 Summary and examples of what “others” have said about the Outlet 7 SECTION II Standardized Recipes, Converting and Costing 10 Introduction; The importance of Standardized HACCP Recipes and Cost Cards 10 Standardized HACCP Recipes 11 Cost Cards 21 Comparison of MMP and Selling Price 26 SECTION III Equipment & Cooking Methods 28 Introduction; The importance of Selecting Equipment & Cooking Methods 28 Equipment Needed to Produce and Serve 28 Cooking Methods and Techniques Used 30 ?? Outlet: Do the Selected Cooking Methods and Techniques Work? 30 & Suggestions for Improvements based on Outlet and Target Guest SECTION IV Ingredient Category Research 32 Introduction: Definition and Description of the Ingredient 32 Trends Associated with the Ingredient 33 Impact of the Trend on the Hotel, Foodservice, or Outlet. 34 SECTION V Purchasing Specification 36 Introduction: Define and Describe Purchasing Specifications 36 Purchasing...
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...Protein This paper will discuss how proteins contribute to a balanced diet and the discoveries I made when I consciously monitored my caloric intake and specifically the proteins contained within the total intake of calories. Protein is found in every cell in your body and is a necessary part of our diet. Two to three servings of protein each day will help you get the necessary amount of protein, which can help your body's cells and tissues function properly. Protein is an important part of nutrition and different animal and plant sources of protein provide different types of amino acids Proteins are made up of amino acids, which are used to replace old proteins in cells and tissues that have been broken down and need to be replaced. Proteins are biological polymers composed of amino acids. Amino acids, linked together by peptide bonds, form a polypeptide chain. One or more polypeptide chains twisted into a 3-D shape form a protein. Proteins have complex shapes that include various folds, loops, and curves. Folding in proteins happens spontaneously Proteins are made up of amino acids, and they are the “building blocks” of life. Our skin, muscles, tendons, cartilage, even hair and nails, are all because of protein. Protein helps form enzymes, hormones, antibodies and new tissues. It transports important nutrients in and out of those cells. There are nine amino acids known as “essential” amino acids, and therefore must be derived from what we eat. Arginine classified as...
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...product that can be useful. The product I am making is made of mango out of jelly; it is not common to everyone. The product contains a variety of phytochemicals and nutrients. This is also consisting of the anti-oxidant, Vitamins A and C, Vitamin such as potassium, copper and amino acid. It is good to everybody’s health especially to those persons who needs nutrients and vitamins. This product is common is used to make juices, smoothies, ice cream. That’s why we should try other way of making this one that can suits our budget too. Chapter I Introduction Mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and health promoting qualities making it common ingredients in new functional foods. Mango is one of the delicious seasoning fruits grow in the tropics. The tree is believed to be originating in the sub-Himalayan plains of Indian subcontinent. Botanically, this exotic fruit belongs to a family that also includes numerous species of tropical-fruiting trees in the flowering plants. Mango is a tropical tree cultivated in many regions of India and now distributed wide across the world in many continents. Usually, fruits grow at the end of a long, string like stem, with sometimes more than one fruit to a stem. Mango is a tropical fruit in seasons. Each fruit has a typical “mango” shape, or...
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...study would like to thank Mrs. Gay Fan for sharing her advices and ideas about chemistry. Truly, without her help, this study wouldn’t be made. They would also want to acknowledge the help of Mrs. Aurora Ramos by letting them borrow a pH wheel with pH papers in it. Last, but not the least, they would want to thank Mrs. Shellah Marie Cruz for her efforts in checking, criticizing, and helping the researchers for the good of their study. TABLE OF CONTENTS Abstract 3 Chapter I: Introduction 4 Chapter II: Review of Related Literature 7 Chapter III: Methodology 9 Chapter IV: Presentation, Analysis and Interpretation 11 Chapter V: Generalization 12 Chapter VI: Recommendation 13 Bibliography 14 ABSTRACT The study aims to provide chemists a source of an accurate acid-base/ pH indicator which is abundant and can be found anywhere in order to help them in certain laboratory situations such as identifying whether a solution is an acid or base. Red onion extract was the substance tested. The experiment was done by first determining whether the solutions muriatic acid, bleach and red onion extract are acidic, basic or neutral by dropping a substance of each solution in a pH paper. The pH paper turned purple red for muriatic acid (pH level of 1 according to the pH wheel), olive green for bleach (pH level of 9) and yellow for red onion extract...
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...shop has multi-varietal flavors that we have incorporated to make it unique among other common flavors of chocolates that are being sold at the market as of now, we have infused twenty one flavors of chocolates mainly nine fruits and six vegetables in which each has its own distinct taste and aroma that will compliment with our chocolates and make it sure it will blend well with the texture and taste level of our consumers preference and these chocolate flavors are the following. We also have the list of the standard recipe for making our chocolates. Fruit Flavors | Vegetable Flavors | Chesa | Corn | Dragon Fruit | Singkamas | Lanzones | Potato | Rambutan | Squash | Guapple | Sayote | Guyabano | Ampalaya | Marang | | Avocado | | Chocolate butterscotch balls covered with Graham This recipe is made of dark or white chocolates with a flavor of exotic fruits and healthy veggies that where dip with shortening, chocolate, and filled with soft chewy butterscotch mixture covered with crunchy graham bits. These “Coco or Choco balls” as we call it vary in different sizes and texture according to the flavor of chocolate. Chocolate Truffles This recipe is made of chocolates chips that are melted and covered with powdered sugar or Fruit syrup extracted from the fruits and veggies. These chocolates are delicately handled according to its way of preparation and the quality is very good in a way its appearance and taste and mix with the sweetest quality of milk. It is...
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...THE PRINCETON REVIEW CAT SAMPLE PAPER 1 INSTRUCTIONS – Please read these carefully before attempting the test 1. 2. This test is based on pattern of previous years’ CAT papers. There are three sections. Section 1- English & Reading Comprehension (50 questions) Section 2- Quantitative Ability & Data Interpretation (50 questions) Section 3- Data Interpretation & Data Sufficiency (50 questions) The total time allotted is 2 hours exactly. Please note your start time and end time on the answer sheet. Do not take more than 2 hours, or you will get a wrong assessment. Please fill all the details, as asked on top of the answer sheet. Please try to maximize your attempt overall, but you need to do well in all sections. There is 1 mark for every right answer and 0.25 negative mark for every wrong one. There is no sectional time limit. Since it is a time constrained test and you have 2 hours, and all questions carry equal marks, please do not get stuck on any question, move fast to try and do easier ones. Please do all scratch work on paper only, no extra sheets to be used. Put all your answers on the answer sheet. Relax. You are competing against yourself. 3. 4. 5. 6. 7. 8. 9. 10. The Princeton Review CAT sample paper 1 SECTION I Number of Questions: 50 DIRECTIONS for Questions 1 to 5: In each of the questions, four different ways of presenting an idea are given. Choose the one that conforms most closely to standard English usage. 1. A. We are forced to fall...
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...Economy:………………………………………26 Chapter 4............................................................................................... 45 4.0 Implementation Structure…………………………………………………………………………………………….45 Chapter 5............................................................................................... 47 5.0 Monitoring and Evaluation…………………………………………………………………………………………….47 Chapter 6............................................................................................... 48 6.0 Funding and Debt Management……………………………………………………………………………………48 Chapter 7............................................................................................... 50 7.0 7.1 7.2 7.3 7.4 7.5 7.6 The Results Matrices……………………………………………………………………………………………………..50 Food Security and Nutrition Cluster………………………………………………………………………..50 Social Services and Poverty Eradication...
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...researcher she found the doctor’s book where she learned cutting carbs and sugar from her diet could reduce her dependence on insulin. Being a typical self-absorbed teenager I don’t remember many of the details of her weight loss or what if any medical issues occurred. I do however remember the crazy looks and discussions that occurred when my mom sent me out for fast food and I would ask for a burger without a bun. There are a lot of mouth breathers in the fast food industry, and asking some of these people for this simple request was just too much for them to comprehend. My mom lost over 100 pounds in less than a year, when combined the diet with water aerobics. Because there was way less sugary and carb rich foods in the house I lost a lot of weight also. Looking back at pictures of that time both my mom and I never looked better. About 10 years ago I fell in love with a girl who barely knew I existed and decided that I would win her heart by losing weight (unlike the previous admission, I can’t use being a teenager as an excuse.) I started the diet without reading anything or doing any kind of research besides a 5 minute conversation with my mom on how the diet works. This was in 2003 I believe and it...
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...To: James Barrett, From: Assistant Marketing Director Date: November 27, 2012 Subject: Amy’s Bread INTRODUCTION Here is the analytical report that you requested on November 18, 2012 to conduct research on www.amysbread.com in order to determine the feasibility of opening a retail operation in the Metropolitan area of New York. Amy originally went to school to study economics at St. Olaf College. Amy Scherber eventually followed her passion for baking and went to France where she learned old-fashioned baking techniques. Amy is actively involved in the community. Amy’s Bread offers a variety of artisan bread for 20 years. FINDINGS The webpage is organized into 6 main categories as follow: Locations, Menu, Wholesale, Shop, Press, and Our Story. Locations There are three retail operations located in Hell’s Kitchen, Chelsea Market, and The Village Each location is accessible by public transportation. Parking is only available in the Chelsea Market and The Village locations. Each of these locations are surrounded by pedestrian traffic in the busy city of Manhattan. Hell’s Kitchen: Chelsea Market: The Village: 672 Ninth Avenue 75 Ninth Avenue 250 Bleecker Street (Between 46th & 47th Streets) (Between 15th & 16th Street) at Leroy Street New York, NY 10036 New York, NY 10011 New York, NY 10014 212-977-2670 212-462-4338 212-675-7802 Hell’s Kitchen is the first location opened up by Amy in 1992. The small, cozy café seats 12 in...
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...Holy Cross of Davao College Sta. Ana Avenue, Davao City A Feasibility Study of Putting up an Herb Sago Manufacturing At Obrero St. Davao City A Research Paper Presented to the Faculty of Business Administration In Partial Fulfillment of the Requirement in FM-E4/MM-E4 Submitted By: Calzada, Liza D. Cutab, Jean L. Guinita, Marjea G. Masillones, Maita Lou L. Mayon, Roselie Ann B. Olea, Charlemagne C. October 2013 TABLE OF CONTENT * Acknowledgement * Executive Summary * Project Background * Company Description * Distinctive Skills * Uniqueness * Protection * Management and Personnel Feasibility * Personnel * Organizational Chart * Salary and Benefits * Pro-Forma Contract * Management Proposal * Theory Y * Facilities * Manpower * Services * Seminar * General Company Policies * Systems and Forms Design * SSS form R-1 * Request Form to Leave * Leave Application Form * PhilHealth CF1 Form * NBI Application for Employment Form * Members Data Form (MDF) * Marketing Feasibility Summary * Marketing Description * Demand * Demand Figure Data * Projected Demand Figures * Supply * Supply Figure Data * Projected Supply Figure * Demand and Supply Analysis * Demand and Supply Figure * General Marketing Practices ...
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...How to control complication of type 2 Diabetes Palakkumar Patel Monroe College Abstract This paper is presenting about how to control complication of type 2 diabetes. In the USA 90% of diabetes patients suffering from type 2 diabetes. In every year lots of patients going to die due to type 2 diabetes complication. In previous studies review is presenting about due to type 2 diabetes so many complications are occurring in different part of the body and some study is presenting about due to health education we can reduce the problem in community. By doing heath education, continues health check up and doing some personal health counseling about diet and personal lifestyles.in school health education also effect on child on diet personal life styles. How to control complication of type 2 Diabetes Chapter 1: Introduction Diabetes is a leading cause of adult-onset blindness, kidney failure, and non traumatic limb amputations; significantly higher risk for coronary heart disease, peripheral vascular disease, and stroke, and they have a hypertension, dyslipidemia, and obesity; Diabetes is a the seventh leading cause of death in the United States (1). USA is expending $245 billion annually for health care expenditures and productivity losses and is a leading driver of growing Medicare expenditures for controlling glucose levels, blood pressure (BP), and lipid levels and avoiding tobacco, singularly or in combination, reduce the incidence of costly and disabling micro- and...
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...“LE FANCY SCHMANCY” FINE DINE IN GENEVA RESTAURANT MANAGEMENT (1024) Date of presentation 11th February 2014 Group Member Krunal, Ajaz, and sumeet. Concept of restaurant Fine dine Word count (CONCEPT) 6300. CONCEPT OF FINE DINING IN GENEVA A fine dining restaurant is one that offers its patrons the finest food, quality service and atmosphere. It is also the most expensive restaurant and menu should offer unique items, the service should be beyond doubt impeccable and the atmosphere should be inviting. Today fine dining can be in any type of setting and provide feature a wide variety of cuisine. Standards you should always include in fine dining are fine china, glassware and flatware (absolutely no paper, plastic, or Styrofoam). While tablecloths are hard to escape in fine dining, the rest of the atmosphere is up to your creativity. We can take the traditional route, with silver candelabras and Rose centerpieces, or go for hip and trendy with a bold color scheme and modern furnishings. Music playing subtly in the background should reflect your theme, such as classical for a traditional fine dining restaurant or jazz tunes for something modern. Lighting should also be subtle, leaning toward dim but romantic. MACRO INDUSTRY ANALYSIS FOR FINE DINE RESTAURENT IN GENEVA USING PESTEL The restaurant concepts of fine dine in Geneva depend upon a number of industry-specific and general economic, political, legal and other factors, many of which...
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...ROLANDO T. VISAYA & JOCIEL M. TECSON Students ERM - 216 Submitted to: MARIE ANTONETTE S. PAŇA, MSc ERM ERM 216 – DYNAMICS OF POPULATION, RESOURCE AND ENVIRONMENT University of Southeastern Philippines, Obrero, Davao City ERM 216– DYNAMICS OF POPULATION, RESOURCE AND ENVIRONMENT ROLANDO T. VISAYA, JOCIEL M. TECSON TERM PAPER I. Executive Summary Increasing population is contributing serious environmental threat on all component of the natural environment particularly on Mt. Matutum Protected Landscape (MMPL). Impact of man’s activities on all component of the natural environment on MMPL particularly the effect of increasing population, resource exploitation, and industrial advancement. Matutum is one of the vital ecosystems that significantly fuels the economy of the SOCSKSARGEN (South Cotabato-Sultan Kudarat-SaranganiGeneral Santos City) growth corridor of Southeastern Mindanao and of Region XII. Its forest resource provides invaluable benefits from various wood based products for both domestic and export consumption. The plant and animal species found in the forests offer vast potentials as renewable sources of food, fiber, medicine and materials for industrial uses while its natural features provide aesthetics and recreation. It is an important watershed serving as headwater and catchment of several major drainages in the area. It supplies 25 percent of the water requirement of SOCSKSARGEN1 for drinking water, irrigation, agricultural and industrial ...
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