...to make for dinner is my juicy, deep-fried, finger lickin’ good, chicken wings. From the moist crispy skin, to the succulent white meat, it’s a mouth-watering delight. Everyone loves my chicken and asks me to make it for parties or gatherings. Often my boyfriend helps me prepare the chicken, which is a nice way for us to spend time together and I get to teach him how to cook. First you will have to make sure you have all the necessary ingredients and if not then you will have to make a list and go to the super market. Depending on how many people you will be serving will determine how many pounds of chicken to buy. 2-pound party wings are enough to feed my boyfriend and me. I like to use a blend of seasonings that consists of Lawry’s season salt, Goya adobo, Goya sazon, and any brand garlic salt and black pepper. You’ll need flour, eggs, and milk for the batter, and oil to fry the chicken. Nonfood items needed are a deep fryer, a bowl for mixing and an extra-large Zip Lock bag. After you gather all the ingredients you’ll start by filling the deep fryer half way and heating it up to 425 degrees F. Wash the chicken thoroughly and add the seasonings, then set aside to make the batter. In a bowl beat 2 eggs, ¼ cup milk and a dash of the seasoning mixture. Get a zip lock bag and fill the bag half way with the flour, adding some of the seasoning mixture to season the flour. Dip the chicken wings into the egg then place in the zip lock bag and shake it....
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...DESCRIPTION OF PRODUCT Main Courses Buttered Chicken- deep fried chicken cuts flavored with butter Fried Pork Chop- made with tender fried pork chop and marinated in kalamsi or lemon juice . Barbeque plate- tender marinated and juicy flavored barbeque sauce ,a mouth-watering street delight Chopseuy - is a dish made-up of meat cooked with different kinds of vegetables bound in a starch-thickened sauce. Sizzling pork chop - sizzling pork chop in mushroom gravy is a delicious sizzling dish made of broiled pork chops and mushroom gravy. This is commonly served in hot sizzling plate together with mixed vegetables. Sizzling squid- The squid is served with a sweet and salty sauce with a hint of sour and spicy. The meat is tender and the entire dish is served sizzling hot on a sizzling plate. Sizzling sisig- composed of chopped pigs face, (snout included) ears and pork liver. Best appetizer for beer drinkers. Chicken curry - is a variation of the “Ginataang Manok” (chicken cooked in coconut milk). Additional vegetables like potato, carrots and green bell pepper were added and the taste was spiced-up to increase flavor. This dish is a combination of curry powder and coconut creme to give this dish a rich, creamy, and very spicy flavor that you would expect from this awesome curry dish. Pansit guisado- Chinese noodles mix with fresh vegetables, prawns, deboned chicken, and even pork. Adobo mix- made with tender chicken and pork cuts cooked in soy sauce, vinegar, garlic...
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...Chapter 4 TECNICAL STUDY “Technical analysis is the study of market action, primarily though the use of charts, for the purpose of forecasting future price trends” In its purest form, technical analysis consider only the actual price behavior of the market or instrument, based on the premise that price reflects all relevant factor before an investor becomes aware of them through other channels . Product Description Mariveles Menu Sinigang - Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. Bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used. Bicol Express - Is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style? It is a stew made from long chilies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have been inspired by the fiery Bicolano dish gulay na may lada, which is nowadays presented as one of the many variants of Bicol Express. Bicol Express was named after the passenger train service[ from Manila to the Bicol region, a region...
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...appealing/unappealing to different types of chicken farmers? Appealing: Like many other fowl, the chickens are social birds and their society has a definite social structure. They establish a hierarchical social organization, though fighting and pecking after the birds reach sexual maturity. The comb on the head of chicken is a means of preserving the peck order, and a submissive bird raising its head too high would be pecked by one or more its superiors until its head was lowered. The more productive strains tend to be more cannibalistic, even sometimes had to put a sack over the extremely productive one. In order to reduce chicken mortality due to cannibalism , the chicken farmers use debeaking, which doesn’t interfere with the formation of the peck order but reduces the efficiency of beak as a weapon. The debeaking process make the chicken subject considerate trauma resulting in a temporary weight loss and the retardation of egg production for at least a week. The debeaked chicken would enter a permanent regression or own its deadly weapon again if the beak is cut too short or too long. Compare to debeaking operation, ODI contact lens which would cause cataract to poultry is the product to actually confront the cause of chicken cannibalization rather than just minimize its effects. And the red color environment caused by lenses affects the chicken’s ability to act out its aggressions. The installation of lens doesn't result trauma to the chicken as debeaking does, and it could install...
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...MANG INASAL PHILIPPINES, INC. I. Background of the Company MANG INASAL - Philippine's fastest growing barbeque fast food chain, serving chicken, pork barbeque and other Filipino favorites, was first established on December 12, 2003 in Iloilo City. Mang Inasal comes from two word’s MANG - Local word for “Mister” and INASAL – Ilonggo word for barbecue, a popular dish in Visayas. MangInasal-is a Pinoy quick-service restaurant that originated in the City of Iloilo and was able to compete with other existing food chains nationwide. Currently, there are 464 branches nationwide and with over 10,000 employees system wide. MANG INASAL is doing its share in alleviating the unemployment burden of the country. The presence of every MANG INASAL in a certain area provides not only employment but also opportunities to community members including suppliers of kalamansi, charcoal, banana leaves, vegetables, bamboo sticks, and other ingredients. It also indirectly gives income - generating activities to many. MILESTONE: * Mang Inasal’s First Company Owned store: Robinson’s Place Iloilo on December 12, 2003 * First store in Manila: SM Mall of Asia on September 15, 2006 * 100th Store at Kalibo on January 9, 2009 * 200th Store Plaza Miranda Quiapo December 21, 2009 On its 6thyear, Mang Inasal built a total of100 stores in one year from 2008 to 2009. Mang Inasal capitalized on giving livelihood to the people around its surrounding communities Mang Inasal has set a significant example...
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...ANALYSIS: CHASSEUR CHICKENS PTY LTD WEBINAR 2014 CASE STUDY 1 AUTHORS: SAMANTHA WINTER AND DELYTH SAMUEL Published by Deakin University on behalf of CPA Australia Ltd, ABN 64 008 392 452 © CPA Australia Ltd 2014 (Edition 14a) The contents and any information contained in this document (Information) are for general information only. They are not intended as professional advice. For any professional advice, please consult a suitable qualified professional. CPA Australia Ltd, Deakin University and the author(s) of the Information (Entities) make no representation about the content and suitability of this Information for any purpose. The Entities disclaim all warranties with regard to the contents and in no event will be liable for any loss and/or damage whatsoever resulting from loss of income or profits, whether in an action of contract, negligence or other tortious action, arising in connection with the use and performance of and/or reliance of the Information. CPA PROGRAM – PROFESSIONAL LEVEL GLOBAL STRATEGY AND LEADERSHIP CASE ANALYSIS: CHASSEUR CHICKENS PTY LTD WEBINAR 2014 CASE STUDY 1 AUTHORS: SAMANTHA WINTER AND DELYTH SAMUEL Contents Introduction 1 Case facts Industry information The global chicken meat processing industry The Australian poultry meat processing industry The production process Industry key success factors Competition in the Australian chicken meat farming and processing industry Chasseur Chickens Pty Ltd Chasseur Chickens Pty Ltd – Background...
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...of egg-producing farm chickens. This development came after an accidental discovery that partially blind chickens demonstrate more manageable and productive behaviors that are valuable to chicken farmers. Market Trends As within many industries, the poultry and egg production market has evolved dramatically in the last century— from small backyard barnyards to today’s high-production farms of more than 2.5 million birds. Due to the varied demands and operations necessitated by this current, broad spectrum of customers (here, chicken farmers), the current market is best understood by segmenting it first by flock size. As shown in Exhibit 4 of the case study, we see the percentage growth (decline) of each flock size segment as it relates to farm size and chicken count from 1964 to 1996. Based on this data, farms with flock sizes less than 10,000 chickens have dramatically reduced in this time period while farms with flock sizes larger than 10,000 have consistently grown in each of the four high-volume segments. Additionally, the market data also demonstrates a significant progression of concentration both regionally as well as in the nation’s number of industry producers. In 1974, 80% of the laying hens in the United States were housed in just 3% of the country’s chicken farms. Regionally speaking, the farms have evolved into concentrations in where just three states—California, North Carolina, and Georgia—account for more 25% of the nation’s chickens. Finally, additional...
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...You’re cooking your chicken wrong. Forty percent of 120 participants in a new study conducted by the University of California, Davis are, anyway. Christine Bruhn, PhD, director of the Center for Consumer Research at UC Davis, says she was “really surprised” at the number, which represents the amount of participants who undercook their chicken. "I know people do that on purpose with burgers, but with chicken I always thought people were more aware of making sure it was fully cooked,” she told us. The majority of participants who undercooked their meat were a full 14 degrees below the the recommended 165 degree F threshold, and more than half of those who grilled their chicken were 18 degrees under. “The grill is really hot; it’s harder to control and that chicken usually looks pretty darn cooked on the outside,” says Bruhn of the common misstep. The problem is that this fowl fumble can lead to illness, including the dreaded salmonella infection. So what can you do to make sure your signature stir fry doesn’t make anyone sick? Below, Bruhn shares the basic rules of the game with us. Use a meat thermometer. Slicing through the meat to check for color won’t get the job done. “Consumers do it all the time, but going off appearance just doesn’t work,” says Bruhn. And just because your recipe says to cook a chicken breast for 10 minutes doesn’t mean that’ll get you to a safe temperature. “That doesn’t account for how thin or thick the meat is or how hot your stove is,” she adds...
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...lenses for chickens. These lenses offer farmers a unique cost saving opportunity and are more humane and efficient than the current de-beaking method. ODI, with help from New World Plastics has developed this commercially viable technology to reduce cannibalism by inducing astigmatism. With a patent holding off competition for at least three years, ODI needs to decide how to price contact lenses to ensure high adoption and profitability which will fuel ODI’s ability to circumvent competition through further investment in R&D – a key requirement to be able to establish themselves as a multiproduct, multimarket company which can provide effective service anywhere in the country. ODI should initially target Large Farms with 100,000+ birds with this product at a price of $0.16/pair because this contact lens technology yields the following superior results versus current debeaking method: greater reduction in cannibalism by 4.5%, zero chicken traumas, no risk versus medium risk with de-beaking, and a reduction in feed costs. There are several segments within the poultry industry – Small, Medium, and Large farms characterized by 10,000 or less birds, 10,000-50,000 birds, and 50,000+ birds, respectively. Based on the case data, the US Poultry industry is consolidating at a rapid rate. For instance, in 1964, 1.2M farms represented 38.3% of the entire chicken industry and managed 343M birds. Five years later, the number of farms managing roughly the same number of chickens shrunk to...
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...fat free tuna + 1/2 cup of brown rice. Meal 3 2:00pm - 1 cup of lean turkey + 1/2 cup of brown rice. Meal 4 5:00pm - 100 grams of chicken + 2 cups of broccoli (drizzled with olive oil) Meal 5 8:00m - 1 cup 1-2% cottage cheese + 1 tbsp peanut butter Calories 1566 Fat 41g Carb 119g Protein 178g So this is a typical day of mine at my calorie level, now the fat is a little high - it should probably be at about 20%, but I will probably still lose weight at this level. Day 2 Meal 1 8:00am - 2/3 cup Special K Fruit & Yogurt with 1 cup of skim milk (yes...skim) Meal 2 11:00am - 1 cup of lean turkey + 1/2 cup of beans. Meal 3 2:00pm - Tuna melt sandwich (1 can of tuna with kraft singles slice and 2 slices of whole wheat bread) Meal 4 5:00pm - 100 grams of chicken breast with 1/2 cup of 1% cottage cheese and 2 cups of broccoli Meal 5 8:00pm - 1 cup 1-2% cottage cheese + 1 tbsp peanut butter Calories 1493 Fat 37g Carbs 124g Protein 167g So this is pretty similar to yesterday's meal, but cereal for breakfast. Day 3 Meal 1 9:00am - Omellette (4 egg whites+1 whole) with 2 whole wheat toast Meal 2 12:00pm - 1 can of tuna mixed with fat free tuna + 1/2 cup of brown rice. Meal 3 3:00pm - 100g of steak + 2 cups of broccoli + 1/2 cup of brown rice Meal 4 (post workout) 5:00pm - 1 scoop whey protein Meal 5 6:00pm - 100g of chicken breast + 1/2 cup of brown rice + 1 cup of green beans Meal 6 9:00pm - 1 scoop whey protein + 1tbsp peanut butter Calories 1481 Fat 41g ...
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...How to Raise Meat Chickens ©2009 Scott Kelland Page 1 of 56 More New Terra Farm Books How to Raise Meat Chickens ©2009 Scott Kelland Table of Contents Introduction: Chickens on your small farm.....................................................................................4 Chickens fit this model................................................................................................................5 Chicken Raising Do' s and Don'ts....................................................................................................8 Getting Started...............................................................................................................................10 Planning – How many birds should you start with?..................................................................11 Chicken Raising Production Schedule...........................................................................................13 Planning subsequent batches.....................................................................................................14 Marketing – How will you sell your meat birds?...........................................................................15 Management – Where to raise your birds......................................................................................18 Production – Sources and supplies.................................................................................................20 Find a source for your...
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...throw them right away after cooking. Calcium, magnesium, and protein are one of the nutrients we can find in egg shell. In fact, there are many benefits of egg shells aside from using them for art projects. Back in 1905, it was used as a healing for wounds. In the present study, it can also treat skin irritations, skin-tightening facial, less bitter a coffee, and as extract supplements. Instead of buying expensive feed supplement for your chickens, It was found out that the proteins in the egg shell membrane have a high concentration of the amino acids of arginine, glutamic acid, methionine, histidine, cystine and proline. Protein is a good source for growth of the entire body for growing infants, children and teens, along with sufficient calories. Peanuts is also a excellent source of protein. Peanuts are also an excellent source of Vitamin E and magnesium and also have useful amounts of B Vitamins including folate, thiamine and riboflavin. Our study will try to use the egg shells along with the peanuts as a feed supplement for the chickens. CONCLUSION AND RECOMMENDATION Conclusion This study entitled “Egg Shells and Peanuts as feed Supplements to the chicks” aims to determine the effects of Egg shells and Peanuts to the weight of the chicks. At the end of the study, we therefore conclude that...
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...Dijon Chicken Salad serves 4: 4 slices of bacon, each cut in half 2 Tbsp. apple cider vinegar 1 Tbsp. Dijon Mustard 1 Tbsp. Olive oil Salt and Pepper Lettuce (hearts of Romaine) 2 cups shredded skinless rotisserie chicken meat 1. In a 2 quart saucepan on medium, cook bacon 5 to 6 minutes or until browned. With tongs or slotted spoon transfer bacon to paper towels to drain. Discard all but 1 Tbsp of bacon dripping from saucepan. 2. With whisk, add vinegar mustard, oil, ¼ tsp salt, ¼ tsp pepper to drippings in sauce pan; heat to boiling – remove from heat. 3. Place romaine in serving bowls. Pour hot dressing over romaine; toss until coated. Add chicken, and toss until well mixed. Crumble bacon; sprinkle over salad. Meatloaf serves 6: 1lb ground Beef (95% lean) ½ lb ground turkey (99% lean) 1 cup bread crumbs ½ cup fresh parsley ¼ grated onion (or sprinkle in onion powder) 2 egg whites 1 Tbsp Worcestershire Sauce 3 Tbsp skin milk ½ Tbsp (ea) salt and pepper 1/3 cup ketchup 1 Tbsp yellow mustard 2 Tsp brown sugar 1. preheat oven to 350 degrees, coat broiler pan with non-stick spray. 2. Combine ground sirloin, grnd turkey, breadcrumbs, parsley, onion, egg whites, milk, Worcestershire sauce, salt, pepper in a mixing bowl. 3. Transfer mixture to the prepared pan, shaping it to 9x5 inch loaf. 4. Stir together ketchup, mustard and brown sugar in a bowl, then spoon on top of the meat loaf. 5. Bake meat loaf until thermometer...
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...The Red Wheelbarrow so much depends upon a red wheel barrow glazed with rain water beside the white chickens. -- William Carlos Williams (1923) To Paint a Picture Just as the opening line of William Carlos William’s 1923 poem “The Red Wheelbarrow” reads, “So much depends.” So much depends on the reader’s interpretation of this poem. How was the author intending his work to be read? One can argue that Williams wished his audience to paint a mental picture of the poem, and then draw their own conclusions based on the imagery contained therein. The poem, consisting of only sixteen words, follows a basic metrical structure. It consists of eight lines, which are broken into four verses. Each verse consists of a dimeter, followed by a monometer. At first reading, the student may want to read the two lines of each verse together as one. Reading the poem in this fashion does not bring attention to its individual parts. The student should focus on the lineation of the poem while reading it, and follow the metrical structure that is laid out. By slowing down and taking in the poem on line at a time, the reader will more easily be able to paint a mental picture of the poem. This seems to have been how the author intended the poem to be read. The imagery of “The Red Wheelbarrow” can be compared to that of a classic painting. The painting is easy on the eyes, nice to look at. If the viewer can picture himself inside the canvas setting, he may be able to...
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...À LA CARTE MENU – 2013 SIGNATURE DISHES S1. HOT PRAWN SALAD WITH FRESH FRUIT S2. BRAISED MINCED SPINACH SOUP WITH DICED FISH AND BEAN CURD SMALL 1,100 560 MEDIUM 1,500 860 LARGE 2,000 1,120 S3. SAUTÉED DICED VEGETABLES WITH PINE NUTS ON A BED OF LETTUCE 450 675 900 S4. BRAISED PUMPKIN AND TARO IN COCONUT MILK 400 600 800 S5. BIRTHDAY NOODLES S6. BRAISED FISH FILLET WITH EGGPLANT IN HOT POT 460 530 690 795 920 1,060 S7. SWEET AND SOUR PORK S8. AVOCADO SALAD ROLL 460 300 690 450 920 600 S9. CHILLED ASSORTED SHREDDED MUSHROOM AND CRABMEAT 540 810 1,080 Prices are quoted in Philippine Pesos and are subject to 10% service charge and applicable government taxes. LIVE SEAFOOD LIV E LOBSTER 1. COLD LOBSTER SALAD 2. LOBSTER SIMMERED IN SUPERIOR STOCK 3. STEAMED LOBSTER WITH GARLIC SAUCE 靛 4. WOK-FRIED LOBSTER WITH GINGER AND SPRING ONION 5. FRIED BABY LOBSTER WITH EGG WHITE 280 PER 100G 270 PER 100G 250 PER 100G 270 PER 100G 580 PER ORDER LIV E FISH 6. GAROUPA 7. PACIFIC GAROUPA (PLEASE ORDER ONE DAY IN ADVANCE) 8. PINK GAROUPA (PLEASE ORDER TWO DAYS IN ADVANCE) 190 PER 100G MARKET PRICE MARKET PRICE C OOKING METHOD FOR LIVE FISH : STEAMED WITH GARLIC, STEAMED WITH SOY SAUCE OR FRIED IN SWEET AND SOUR SAUCE :( , , , ) Prices are quoted in Philippine Pesos and are subject to 10% service charge and applicable government taxes. LIVE SEAFOOD FRESH PRAW N S/SHRIM PS 9. POACHED LIVE SHRIMPS 10...
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