...Micheal Smith Mrs. Agee English III January 29, 2014 How to make Grilled Cheese Cooked bread and cheese is an ancient food eaten by historians around the world. But in the 21st century grilled cheeses is a delicacy among foods, rivaled by none. But the art of creating such a wondrous food takes more skill then given credit for. Grilled cheeses isn’t made its created, through specific and well thought strategies. For the creation of your grilled cheese you need the proper kitchen utensils, ingredients, correct grilling techniques, and the correct way to eat the sandwich. Proper Kitchen Utensils It’s no secret that to cook grilled cheese you need a place with electricity and a stove. SO first find a kitchen with a stovetop. The best pans to use are copper pans because of there ability to cook evenly. The best spatulas to use are nonstick so nothing in the pan will stick too it. If you are using an electric stove turn the eye on a low heat, to get the best golden brown toast. If your stove is not electric then use a light flame on the stove. Ingredients You can’t make grilled cheese without the basic ingredients, the bread, cheese, and type of butter. Once you have the pan nice and warm add butter. The type of butter you use depends solely on you. Weather its salted or unsalted, organic, whipped of just Pam butter. I prefer Pam because its nonstick butter and easy to spread on the pan. Once your pan is buttered and ready to go grab to pieces of bread and add one peace...
Words: 520 - Pages: 3
... 2 tablespoons olive oil 1tbsp salt 1 tsp sugar 1 tin Tomato sauce 1tbsp black pepper 2 sweet pepper 4 pork sausage 1 pack mozzarella cheeses 1 cup water ½ cup onion 1 tomato 1 pack rotisserie chicken 4pork sausages 1/2 small onion, chopped 2 eggs ¼ cup Tomato sauce 1 cup cheese 3 tsp yeast 1 ½ cups All purpose flour 1/2 tsp salt 1 sweet pepper 3 tsp yeast ¾ whole milk ¼ cup granulated sugar ¼ cup warm water ¼ tsp...
Words: 598 - Pages: 3
...Case 1: Malincho (Word limit: 1000 words, A4, 12-times new roman, 1.5 line spacing) Q1. What is the Case all about? The case is all about Mr. Kalin Pentchev’s business. Kalin is a Bulgarian who traveled to the US for his Accounting and Finance studies. His experiences and discussions led him to the cheese business: Bulgarian feta importation. The case describes his story from 2000 to 2003 where he started from nothing and built a well-established business. His activity went from importing containers of cheese only, to importing a variety of Eastern European products. * First time business * Early stages * Opportunities Q2. Please describe Mr. Kalin Pentchev’s personality Kalin is a hardworker, selfmade man who doesn’t seem to have limits on what he can do to create a successful business. He has an interesting personality because he can spend a lot of time brainstorming before taking a decision, but when it comes to solve an urgent issue he is able to think fast and adapt to almost any situation. Intelligent with strong business abilities, he knows how to manipulate peoples mind like when he decides to buy a brand new car and a suit just to impress the people he has to make business with. Q3. Is It a good opportunity for Kalin’s business? Kalin started from almost nothing. He had to take risks, think fast and use his network to succeed, while remaining aware of the costs and benefits of everything. His personality suits perfectly for his activity since you need...
Words: 611 - Pages: 3
...Feed Yourself Fit: The Plan Table of Contents Disclaimer …………………………………................................................................. 2 Overview of Program ………………………………………………………………………….… 3 – 6 Section 1 | 3 Week Meal Plan …………………………………………………………….. 8 – 14 Section 2 | Weekly Grocery Lists ……………………………………………………….. 15 – 18 Section 3 | Printable Meal Plan Calendar ………………………………..….…… 19 – 22 Section 4 | Meal Prep Guide ……………………………………………………………..… 23 - 25 Section 5 | Healthy Snack List ………………………………………………………..…… 26 – 27 Section 6 | Recipe Index ……………………………………………………………….……… 28 - 50 1|Fe e d Y our se lf Fit: T he Plan Book Disclaimer Please review the following User Agreement carefully before using Feed Yourself Fit: The Plan and/or Feed Yourself Fit: The Routine e-book(s). Because we are unaware of any pre-existing health conditions it is an absolute condition of sale that you consult with your doctor or a qualified medical practitioner before using or practicing any of the methods described in this e-book and/or beginning any workout program or diet plan. Natalie Jensen and Brette Nelson are not licensed medical care providers and represent that they have no expertise in diagnosing, examining, or treating medical conditions of any kind, or in determining the effect of any specific exercise on a medical condition. The ideas, concepts and opinions expressed in all Feed Yourself Fit e-books and meal plan are intended to be used for educational purposes...
Words: 12650 - Pages: 51
...sector 4 Performance driver of critical Success Factor 5 Conclusion 5 Paper outline 5 Bibliography 6 Introduction Danish cheese manufacturing originates from 500-1100 when Viking started producing Rennet cheese, which they have “exported” and shared the know-how of producing around their territories, in late 1800 the first diary cooperative was found and trough 1900 the cheese engineering and producing developed to the today’s applicable high industry level (Yiva Ardo). In 1999 the Arla foods diary company was founded (Yiva Ardo), which today is the largest diary company in the Europe (William Reed) ‘and it commands 51% value share’ (Euro Monitor) of Danish cheese market the rest of market share is saturated with thirty smaller diary companies (Danish Agriculture & Food Council). The Danish cheese market is marketed by domestic diary production, imported cheese and dairy products measures approximately 25% of domestic consumption, on the other hand the value of the dairy export totals to EUR 1.8 billion annually (Danish Agriculture & Food Council). As the EU cheese market including Danish market stepped in a mature life cycle, the activities became more competitive and volatile; the main task of current players should be to consolidate current market positions (The Diary Site), on the other hand the maturity of the cheese market and high volume production, demanded a structure change in milk production sector as well, from many mid-small sized farms the market...
Words: 1361 - Pages: 6
...Investigatory project: Milk as an alternative material for making glue Submitted by: Angelico John Rago Kyle Navaja Jack Daniel L. Dumo John Vincent Maaghop Submitted to: Ms. Sheila Bactol Material for making Milk as Glue 1. Milk 2. White vinegar 3. Baking soda 4. Pan 5. Water 6. Strainer Procedure • Heat 1 and a half cups of milk in a pan, once warm add 3 teaspoons of white vinegar. • Keep heating and stirring the mixture and you should see the curds ( solid part ) and whey ( liquid part ) separate. • Strain the mixture using a sieve. You should be left with solid lumps which you can mould together to make a ball. • Place the solid mixture back in the pan and add a little water and a tablespoon of baking soda. • Heat the mixture until it starts to bubble. • Give it a good stir and let it cool. You can now use it as glue. You might need to add a little more water or baking soda until you get the right consistency. It should look like a thick paste. Introduction Glue is a sticky material (usually a liquid) that can stick two or more things together. Glue can be made from plant or animal parts, or it can be made from oil-based chemicals. The first glues may have been natural liquids that come out of trees when they are cut. Later people learned to make glue by boiling animal feet, cartilage or bones. Some very strong glue was first made from fish bones, rubber. This glue will stick pieces of paper together. Many kinds of art...
Words: 586 - Pages: 3
...microorganisms in it. A way fermentation can be used in food preparation is called “pickling” or “lacto-fermentation”, this process is mainly used for vegetables. The vegetable is usually saturated in a salt brine, permitting the growth of bacteria that eat the vegetable’s sugars and produce tart-tasting lactic acid. When making bread, fermentation can be used by adding yeasts to dough to digest sugars that are resultant from starches in dough and produce carbon dioxide, causing the dough to rise. When making different cheeses milk bacteria gets digested with the milk sugar lactose and produces lactic acid, which acts with the enzyme rennet to curdle the milk. The whey then gets drained off and the curds get compressed together, which a variety of microbes then develop into actual cheese. Microorganisms used in cultured dairy products Lactic acid Bacteria and fungi are the microorganisms mostly used in yogurt and cheese. Microorganisms used in these cultured dairy products are called starter cultures. As these microorganisms grow in milk, they change lactose into lactic acid. The Lactic acid bacteria are split into two groups which are lactococci and lactobacilli .Enzymes created by the starter culture microorganisms is accountable for the product's scent, taste and texture. Role of Alcoholic Fermentation Alcohol fermentation...
Words: 318 - Pages: 2
...An Analysis of the Moral in Who Moved My Cheese 1. Introduction about the author and his work Who Moved My Cheese 1.1 About the author Who Moved My Cheese is a book which is written by Spencer Johnson. Spencer Johnson is one of the most popular authors in New York Times. His works, which have been translated into over twenty-six languages, have enlightened millions of people all over the world. “His education includes a B.A. in psychology from the University of Southern California, an M.D. degree from the Royal College of Surgeons, and medical clerkships at Harvard Medical School and The Mayo Clinic. Dr. Johnson was Medical Director of Communications for Medtronic, the inventors of cardiac pacemakers; Research Physician at The Institute for Inter-Disciplinary Studies, a think tank; and Consultant to the Center for the Study of the Person, and to the School of Medicine, University of California. Spencer Johnson, M.D., is an international bestselling author whose books help millions of people discover simple truths they can use to have healthier lives with more success and less stress.” (Spenser Johnson, 2002: 2) “The story of Who Moved My Cheese was created by Dr. Spencer Johnson to help him deal with a difficult change in his life. It showed him how to take his changing situation seriously but not take himself so seriously.” (Spenser Johnson, 2002: 3) 1.2 About Who Moved My Cheese The story Who Moved My Cheese is a parable which tells people “an amazing way...
Words: 2776 - Pages: 12
...for Cheese! The media article I chose to write about is called Make Room For Cheese- If Incorporated Wisely, It Can Be Part of a Healthful Diet, written by Diane Welland. I chose to write about this article because I love cheese and can eat with almost anything like most Americans do. Cheese can be healthful and provide Calcium if consumed adequately. However, it can at times, if consumed in high amounts, be detrimental to our daily diets. That is why this article explains to us the right portions of different types of cheeses we can consume. Cheese contains a good source of protein, is high in Calcium, and sodium as well. It is especially helpful for vegetarians so that they can meet their protein goal in order to be healthy. Unfortunately, here in America, we have a tendency to consume cheese in high amounts. A study showed that the cheese consumption in the U.S. in 2009 was 33 lbs. per capita which has tripled since 1970. And since it is high in calories and saturated fats, it can perhaps be more harmful to out bodies if consumed too much on a daily basis. Sodium in cheese comes from two places, which is the one that naturally presents itself in milk or the salt added during the cheese-making process. If people are concerned about the amount of sodium in their cheeses then they should know that some contain more sodium than others. For example, feta cheese has 317 mg of sodium per ounce while Swiss cheese only has 54 mg of sodium per ounce. Most natural cheeses range...
Words: 608 - Pages: 3
...Pumpkin Cake with Cinnamon Cream Cheese Frosting Prep Time: 40 minutes Cook Time: 35 minutes Total Time: 3 hours Yield: About 16 servings Ingredients * 2 3/4 cups (390g) all-purpose flour * 1 tsp baking powder * 1 tsp baking soda * 3/4 tsp salt * 1 tsp ground cinnamon * 1/2 tsp ground nutmeg * 1/2 tsp ground ginger * 1 1/4 (270g) cups granulated sugar * 3/4 cup (172g) packed light-brown sugar * 1/2 cup unsalted butter, softened * 1/2 cup vegetable or canola oil, divided * 4 large eggs * 2 tsp vanilla extract * 1 3/4 cup (424g/15 oz) canned pumpkin puree * 1/2 cup milk Directions * Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside. * In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process). Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. In a bowl or large liquid measuring cup, whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half...
Words: 786 - Pages: 4
...Historically, the main reason for the addition of salt to food was for preservation. Because of the emergence of refrigeration and other methods of food preservation, the need for salt as a preservative has decreased, but sodium levels, especially in processed foods, remain high. The expected tastes and flavors associated to salt use is enormous coupled with the relative low cost of enhancing the palatability of processed foods, thus making it a key rationale for salt use in food preservation. However, taste is not the only reason for the continued use of high levels of salt in foods. For some foods, sodium still plays a role in reducing the growth of pathogens and organisms that spoil products and reduce their shelf life. In other applications, sodium levels remain high because salt plays additional functional roles, such as improving texture. A number of other sodium-containing compounds are also used for increasing the safety and shelf life of foods or creating physical properties. This work begins with a review of the non-taste or flavor-related roles of salt and other sodium-containing compounds in food. The second part will briefly discuss the role that sodium plays in various food categories and provides examples of the sodium content of various foods. ------------------------------------------------- FOOD SAFETY AND PRESERVATION ------------------------------------------------- As mentioned previously, the first major addition of salt to food was for taste and...
Words: 3822 - Pages: 16
...Running head: ENG 160: English Composition I Final Exam ENG 160: English Composition I Final Exam Allied American University Author Note This paper was prepared for ENG 160: English Composition I, ENG 160: English Composition I Final Exam taught by Jeffrey Stamberger Final Exam When it comes time to decide where to eat on one of our “Date Days”, two places come to mind and are hard to pick from because both are great. One is Culver’s, a small fast food restaurant, and Max & Erma’s, a small family dining restaurant. One may seem different than the other because of the set up but in actuality they are pretty similar in what they offer that keeps us coming back to both. Generally I prefer Max & Erma’s while my husband likes Culver’s. When trying to decide we generally look at what we have to spend and how much time we have to spend in order to get everything done before we have to be home for the kids. Generally the first decision is, “What is our time and money limit?” From there we decide whether we want to eat at Culver’s or Max & Erma’s. Both have amazing food! Culver’s is famous for their “Butter Burger” and frozen custard as to where Max & Erma’s are famous for their “Garbage Burger” according to my husband. I prefer the “Build Your Own” burger. The only thing different in the price range is if we get appetizers while at Max & Erma’s, but if you figure in the dessert at Culver’s there really is no difference I the two. Time wise...
Words: 834 - Pages: 4
...Creamy Au Gratin Potatoes Ingredients 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 1/2 cups shredded Cheddar cheese Directions Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven. Leche Flan Ingredients: 10 egg yolks (pula ng itlog); well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 3/4 cup water Leche Flan (egg yolks) Cooking Instructions: Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar. In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15...
Words: 2505 - Pages: 11
...Chapter II THEORETICAL FRAMEWORK A. Review of Related Literature and Studies It was estimated that every person used about 40 lbs. of glue each year. Glue was applicable in making crafts, furniture, plumbing, shoes, books, buildings and a lot more. Many commercial glue are available in stores, but there are also materials readily available in the household that could be utilized in making an adhesive. The following of them are the most common: flour, milk, water, sugar and vinegar. Processes Involving Milk Milk can be transformed into curds and whey by adding (1) rennet or (2) a mild acid such as acetic acid. Since vinegar is acetic acid, it is used in this experiment instead of more expensive reagent grade materials. After curds form and are separated from the whey, the acid is neutralized with the sodium bicarbonate. The clumps of curds are comprised of casein, a protein found in milk. Casein proteins make up 3% of whole milk. Glues made from casein include products such as Elmer’s and other woodworking glues. Casein can also be poured into molded into forms to making a variety of plastic items such as combs, bead, button and umbrella handles. (Webb) Making Glue from Common Household Materials Experiments that created glue from milk, vinegar, baking soda, and water resulted to effective adhesion of the formed glue. By adding vinegar to the milk, a chemical reaction is created which makes the milk separate into two parts: curds and liquid (whey). The curds are milk...
Words: 478 - Pages: 2
...WEEK 6 FINAL PAPER Agnes Pettway BUS640: Managerial Economics Instructor: Robert Tocker February 17, 2014 This paper will discuss the history of Tyson Foods how it got started during one of the most difficult periods of American history during the great depression in 1931 by John W. Tyson when he moved his wife and small son to Springdale, Arkansas searching for new opportunities. This is where he found them, thousands of them, all feathered and squawking. At this point he begins delivering chickens to larger markets in the Midwest. History of Tyson Foods Tyson Foods, Inc. [NYSE: TSN], founded in 1935 with headquarters in Springdale, Arkansas, is one of the world’s largest processors and marketers of chicken, beef and pork, the second-largest food production company in the Fortune 500 and a member of the S&P 500. We produce a wide variety of protein-based and prepared food products and are the recognized market leader in the retail and foodservice markets we serve. Tyson provides products and service to customers throughout the United States and more than 100 countries. We have approximately 115,000 team members employed at more than 400 facilities and offices in the United States and around the world. Tyson corporate responsibility is to strive and operate with integrity and trust and is committed to creating value for its shareholders, customers and team members which is a very vital part of their success. The company also strives...
Words: 1717 - Pages: 7
