...Feasibility studies (FS) please do encircle your answers. THANK YOU! :) 1. How much is your daily allowance? A. 50 B. 100 C. 200 D.Others:______ 2. Do you eat siomai? A. Yes B. No 3. Are you interested to try siomai with different flavors? A. Yes B. No 4. How much are you willing to pay for siomai? (3pcs. each serving) A. 20 up B. 25 up C. 30 up D. Others:_____ 5. How often do you eat siomai? A. Everyday B. 4-3 times a week C. 2-1 times a week D. Never 6. Would you like siomai as rice toppings? A. Yes B. No 7. Are you interested in fried siomai? A. Yes b. No 8. Which flavor would you be interested to try? A. Tocino B. Chicken C. Ham & Pork D. Pork siomai E. Others:(Pls Specify) ___________ 9. Which would you prefer siomai as a snack or as a meal? A. Snack B. Meal C. Both Feel free to suggest any siomai flavors that you’d wish to try: _____________________ Name: _______________ Course&Year: _________ Good Day Correspondents! This survey is for our BA 12 class in regards with our Feasibility studies (FS) please do encircle your answers. THANK YOU! :) 1. How much is your daily allowance? A. 50 B. 100 C. 200 D.Others:______ 2. Do you eat siomai? A. Yes B. No 3. Are you interested to try siomai with different flavors? A. Yes B. No 4. How much are you willing to pay for siomai? (3pcs. each serving) A. 20 up B. 25 up C. 30 up...
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...Topic: To study the Advantage and disadvantage of Animal Husbandary including Piggery and Poultry. Submitted to:- Miss: Chubaienla E.E Teacher. Submitted by: Name- Imkumsungla Class- 11 a Sec- A Roll NO- 27 CONTENT 1. ACKNOWLEDGEMENT. 2. INTRODUCTION. 3. OBJECTIVE- (A) ADVANTAGE OF PIGGERY. (B) DISADVANTAGE OF PIGGERY. (C) ADVANTAGE OF POULTRY. (D) DISADVANTAGE OF POULTRY. 4. MANAGEMENT OF PIGGERY- FOOD AND SHELTER. 5. CONCLUSION. | ACKNOWLEDGEMENT First and foremost, I Miss Imkumsungla would like to express my sincere gratitude to our teacher Sir Moa and Miss Aien who was kind enough to lead and help us throughout the project. Secondly, I would like to share my deepest gratitude to the school authority and NBSE for being thoughtful in giving us this project, through which we experience and learned so much. Lastly, my word of thanks for all my fellow students, friends and relatives who have helped me throughout the project and giving me more idea. Imkumsungla Class-11 Rollno-27 Sec-A Introduction Animal husbandry benefits us in many ways. Rearing of livestock can be done by every household. It must be encourage among rural household. We must rear animal not only for red meat but also for the economic purpose for a household. They also help in raising the standards of a farmer. We can also define animal husbandry as a subject that can be studied, often in the college environment. Some people who raise animals...
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...Frying red meat boosts risk of prostate cancer by a whopping 40 percent NaturalNews) Prior research studies have implicated overcooking meats, especially red meat, due to the formation of carbon-based amines that greatly increase the risk of digestive cancers over many years of consumption. These studies have suggested eating meats that have been stewed or roasted in favor of char grilled or well done to avoid the charred 'bark' that forms as a result of barbequing or grilling over open flames. A research team publishing in the journal Carcinogenesis from the University of Southern California and Cancer Prevention Institute of California found that cooking red meats at high temperatures, especially pan-fried red meats, may increase the risk of advanced prostate cancer by as much as 40 percent. This new study provides startling new evidence on how red meat is cooked not only increases digestive cancer incidence, but may also increase the risk for prostate cancer. Consuming grilled, well done and barbecued meat produces cancer causing heterocyclic amines Researchers gathered data from nearly 2,000 individuals participating in the California Collaborative Prostate Cancer Study. Each participant completed a comprehensive questionnaire that evaluated the amount and type of meat intake, including poultry and processed red meat. Additional information gathered included the cooking method: pan-frying, oven-broiling or grilling. Over the course of the study, more than 1,000 of the...
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...When it comes to cooking or flavoring processes, there are many different techniques that can be used. While smoking is a cooking application, it can also be used as a finishing process for many different types of food, including cheeses, fruit, and fish. There are two types of smoking, which are cold smoking and the more familiar technique hot smoking. This paper focuses on the cold smoking technique and its application. Cold smoking history is vague and there are no real accuracies on the origin or timeline for this technique, but it is believed to have started in Europe (Ralston, 2005). Cold and hot smoking are very similar in application, however the temperature range is much lower in cold smoking (Ralston, 2005). Cold smoking is not used to cook foods, but rather to give product a smoky taste (“A Short History on Food Smoking”, 2011). When hot smoking foods, the temperature range is between 160-190 degrees F, while cold smoking technique temperature range between 80-100 degrees F, as Ralston (2005) instructs. However, other sources indicate that the cold-smoke temperature is dependent on outside temperature as well (Domowe, n.d.). Considering the low temperature used for cold smoking, any product used should have already gone through a cooking, curing, or pickling process in order to preserve it. Based on instruction by Wedliny Domowe (n.d.), the low temperatures used in this technique requires a considerable amount of time for the process (n.d.). In the article “A...
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...specialty dishes and cuisines. We would offer dishes from Cajun foods, which would include crawfish, Boudin, alligator, frog legs, red beans and rice, gumbo’s, jambalays, etouffee, and king cake. Dishes from seafood cuisines would include lobster, crab, scallops, calamari, fresh fish, and shrimp cooked to order. Dishes served from the Mexican cuisine would be enchiladas, tacos burritos chimichangas, gorditas, brisket, chicken, and flan. Dishes from the Italian cuisine would include different entrees of pastas, sauces, chicken, and sausage, as well as pizzas. Some Greek cuisine will be included on the menu as well as all American favorite foods. The all American foods would include pulled pork, BBQ chicken, sausage, brisket, hamburgers, hot dogs, chicken fried chicken, chicken fried steak, pork chops, different cuts of steak cooked to order, and Philly cheese steaks. One Stop Diner’s mission is; at One Stop Diner we take great pride and put great value in providing our customers with their favorite foods that are available all across the United States, from coast to coast in one cozy family friendly atmosphere diner. The United States consist of some much diversity it’s what our country was founded on and still to this day is what makes up the United States. There are so many different cultures and different types of people that make this country what it is. Using the different cultures and back grounds of America I plan to incorporate that into my diner and the foods that are...
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...The year is 2329 and there were three lab created pigs. Their intelligence allowed them to remain off the breakfast menu. One pig built a house with straw as he calculated the material to be the least inexpensive in nature. The second pig created his house with sticks formulating the idea that he could grow the material needed for the build. The third pig who was created just a tad bit more special constructed a house using Vanadium metal as its properties allow for higher thermal resistance and durability. Within the same lab those pigs were created in, a failed genetically enhanced wolf escaped. It was by fate that these pigs should encounter this wolf. When the first pig caught glimpse of the foul creature, he fled inside his straw house. The wolf cried, “Come out pig so I can turn you into bacon!” The wolf inhaled deeply and created a space like vacuum in his belly and exhaled a powerful wind blast towards the first pig’s house rendering it incapacitated. The first pig ran inside the second pig’s house. The wolf walked to the second pig’s house with a grimace expression and without hesitation hurled his grotesque acid based saliva at the second pig’s house. The pigs escaped to the third pig’s house as the first house was blown away and the second incinerated. Again, the wolf in rage launched a full scale attack blasting and spitting only to see the third pig’s house unscathed. The wolf exploited the third pig’s house and found a weak spot. He then ‘wind blasted’ his way through...
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...Case Study 8 specialist Victoria University ‘Butcher’ doesn’t cut it! Try the fresh food By Helen Madden-Hallett, Elg & Robinson are about as far away from the traditional butchers’ shop image as could be. Their produce includes not only the standard meat fare, but also a diversified offering of specialty meats, poultry, wine (as part of a loyalty program), spices, smallgoods (prepared on-site) and seafood. Their bouquet specialty meats, fish and poultry selections are prepared on the premises and are purchased by a burgeoning number of professional families with dual incomes living in the area. The marketing effort underpinning this innovative approach to retailing encompasses new product lines, modern promotions, competitive pricing and a close eye on location. The creative team behind the image is a partnership between Phillip Elg and Peter Robinson. Mr Robinson explains: ‘Phillip is the director for the company, Elg Developments; and although we are both employees, we have a partnership agreement.’ The company has focused on their store in Williamstown, which has 12 employees in total. Phillip was born and bred in Williamstown, and has had a long association with businesses in particular in the area. He built The Strand, a well-known local seafood eatery, 18 years ago. Phillip was offered the current site in the concourse directly opposite a Coles supermarket (and the conduit to one of the main carparks) because of his professional training as a butcher and his expertise...
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...ROASTED CHICKEN Having learnt the things I’ve learnt about chickens over the last few years, of course I’m going to suggest that you buy free-range or organic. But if you’re a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets. To prepare your chicken • Take your chicken out of the fridge 30 minutes before it goes into the oven • Preheat your oven to 240°C/475°F/gas 9 • There’s no need to peel the vegetables – just give them a wash and roughly chop them • Break the garlic bulb into cloves, leaving them unpeeled • Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil • Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird • Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour) • Put the lemon inside the chicken’s cavity, with the bunch of herbs To cook your chicken • Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven • Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes • If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking • Baste the chicken halfway through cooking and if the veg look...
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...TrueBlood Case 04-4 - Inventory The FASB Codification provides guidance on how developing animals and animals available and held for sale are to be valued. Section 905-330-35-2 states that developing animals are to be valued at the lower of cost or market. Section 05-330-32-3 states that animals available and held for sale are to be valued: a. The lower of cost or market b. At sales price less estimated costs of disposal, if all the following conditions exist: 1. The product has a reliable, readily determinable, and realizable market price. 2. The product has relatively insignificant and predictable costs of disposal. 3. The product is available for immediate delivery. In the case of Three Little Pigs, Inc. it is clear that inventory is valued at the lower of cost or market. Section 330-10-35-1 provides the conditions under which inventory should be evaluated for impairment: A departure from the cost basis of pricing the inventory is required when the utility of the goods is no longer as great as their cost. Where there is evidence that the utility of goods, in their disposal in the ordinary course of business, will be less than cost, whether due to physical deterioration, obsolescence, changes in price levels, or other causes, the difference shall be recognized as a loss of the current period. This is generally accomplished by stating such goods at a lower level commonly designated as market. In this case, the company has recognized that...
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...1 CASE STUDY New Brand Enjoys “Ripple Effects” of Targeted Word-of-Mouth K ayem Foods, Inc., the New England company founded in 1909, offers eight leading brands of hot dogs and sausages. In response to healthconscious consumers who were looking for high quality alternatives to traditional sausage products, Kayem created the al fresco brand of chicken sausages to “provide people with delicious foods that are healthy and convenient, meeting today's active lifestyles,” offering flavors such as roasted garlic, sweet apple, sundried tomato and basil, spicy jalapeno, teriyaki ginger, and sweet Italian. The award-winning sausage is prepared without artificial flavors, preservatives or nitrates and contains less fat and sodium than pork sausage. Kayem engaged BzzAgent, Inc. to conduct a word-of-mouth marketing campaign resulting in exponential trial and increased sales of al fresco in target markets. access to a BzzCampaign online homepage with these features: • A communication guide about the lifestyle benefits of al fresco • Instructions about where to find al fresco in local markets • A printable request form to encourage stores to carry the brand • A basic profile of likely consumers i.e. BzzTargets • A list of nine suggested BzzActivities such as Talk About Dinner, Share a Coupon, and Serve to Guests As in every BzzAgent program, the participants were neither paid nor given scripted conversations. In exchange for the chance to try al fresco free of charge, BzzAgents...
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...KPMG Three Little Pigs Inc. Solution KPMG Three Little Pigs Inc. Solution Several factors including increased supply have caused declining prices for live hogs on the spot market. Also as shown bellow futures prices will remain below the carrying cost for live hogs until nearly the end of the fiscal year. However processed pork products such as bacon, loins, and ham remain above the current cost of production. Three Little Pigs Inc. is capable of processing hogs into these products internally at some locations. Unfortunately, not all hogs can be transported and processed at the main processing plants and must be sold as live hogs to third parties at spot market prices. There are four potential alternatives for dealing with the possible need to impair the value of Three Little Pigs Inc.'s inventories. Alternative 1: Continue to carry all inventories at cost basis. ARB28, Par.14c ?Such temporary market declines need not be recognized at the interim date since no loss is expected.? EITF, 86-13 Discussion ?? option 28 requires inventory be written to lower of cost or market unless (1) substantial evidence exists that market prices will recover before the inventory is sold? Write down is generally required unless the decline is due to seasonal pricing fluctuation.? ARB43, Ch.4, Par.9 ?Where evidence indicates that cost will be recovered with an approximately normal profit upon sale in the ordinary course of business, no loss should be recognized...? If it can be...
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...When Mrs. Lolita O. Hizon, the woman, was asked by a newspaperman in an interview on “what she thinks is the secret behind her success”, she said, “I believe it is more of a divine plan; in other words, providential. All these years, I see as a visible hand guiding us always for a purpose. I would say it is Divine Providence-that is the secret”. Ever optimistic and persevering, the couple, inspite all the loss and sufferings brought about the unfortunate calamities of the past decades, without fret and complaint saw beyond them an opportunity. With Mrs. Hizon’s ring as collateral, they borrowed P3,000.00 from a local savings bank to put an extension of their kitchen at Dolores Homesite to be used as a place for a new kind of pork processing, which Mrs. Hizon had discovered and experimented on, to improved “tapa processing”, making an edge over other competitors. She devised a formula of her own, which involved the right kind of mixture, temperature and timing. With about five kilos of meat for a start, she sold her finished products at first, to butchers of the San Fernando Public Market who in turn disposed it to their customers. Thus, the sweet-ham tasting product caught the market and order for it continued coming in. Mrs. Hizon devised a packaging system with the name “Pampanga’s Best” vividly printed on the label with the...
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...limited corporation registered under the Securities and Exchange Commission on February 12, 1990. ANDOKS provides its customers with the best quality roasted chicken. Among the competition, ANDOKS command a premium price for its roasted chicken, since it already has established good brand recognition and a reputation for high quality. Soon, it diversified its products to sell beer and an assortment of beverages, rice, and sugar, among many other grocery products. The launching of Dokito Frito (fried chicken) in November 2002 became an instant success, with its high quality and reasonable price, and since then have been a consistent top sales performer. It also offers litson liempo (roasted pork belly), grilled fish bangus (milk fish), lechon kawali (deep fried pork belly), crispy pata, pork and chicken dokitori (yakitori), porkcharap (fried...
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...Process II How meat is processed Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives. Processed meats include bacon, sausage, hot dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals. They are usually manufactured with a carcinogenic ingredient known as sodium nitrite. This is used as a color fixer by meat companies to turn packaged meats a bright red color so they look fresh. Unfortunately, sodium nitrite also results in the formation of cancer-causing nitrosamines in the human body. And this leads to a sharp increase in cancer risk for those who eat them. meat processing, preparation of meat for human consumption. Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified by the type of animal from which they are taken. Red meat refers to the meat taken from mammals; white meat refers to the meat taken from fowl; seafood refers to the meat taken from fish and shellfish; and game refers to meat taken from animals that are not commonly domesticated. Meat that has been processed gets plenty of bad press linking it to cancer, heart disease and obesity. Y! Lifestyle investigates what meats fall into this category and why they’re so bad for you Process II How Advertising is conducted ...
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...clear of the produce department until the end of your trip. "It's full of aromas and colors and it puts us in a great mood, and we're gonna spend more time in the store," says Lempert. "I want you to head to the center of the store where it's got unemotional boxes and jars and cans and so on. And frankly, from a food safety standpoint, that's what you want to put in your cart first anyway. Then you can go to the produce because by now you're desensitized. Then you go to the dairy department, then you'll go to the frozen foods department." And those food markdowns that look like deals of the century? If the purchase date is too close to the expiration date, walk on by -- especially when it comes to packaged meat. Lempert points out that pork, chicken, beef and some seafood is often packaged in Styrofoam containers. Underneath the meat is something called a "bladder" and it's used to absorb the moisture from the meat or seafood. Excess juice means that it's likely old and should not be purchased. "If in fact the meat has been sitting in the case for a while," Lempert explains,"this is going to absorb any extra moisture so when you pick up the package you don't see those juices flowing. What I always do is I'll actually press down on the meat or the chicken first, and when...
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