THE ACCEPTABILITY OF TABTABA (Nostoc Verrucosum) AS AN ADDITIVE IN MAKING COOKIES CHAPTER 3 METHODOLOGY This chapter presents a discussion of the research design that comprises the sampling design, population sample, ingredients, materials, procedure, data gathering instruments and statistical treatment of data. Research Design The single-group research design will be used in this study to determine the acceptability of Nostoc as an additive in making cookies. There will be three (3) treatments
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Fall is full of great in-season ingredients that can be used to make a healthy and tasty fall pizza. Here are a few fall ingredients as well as suggestions on how to use them in order to make a great pizza. Pumpkin Pumpkin can be used in a wide variety of different dishes, and it can be great on pizza as well. For your pizza, you are going to need to purchase a pumpkin and prepare it before you can use it on the pizza. You’ll need to cut up the pumpkin and roast it until it is soft, and then use
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In our lab today we separated into four different groups to prepare different types of quick breads. The quick breads we decided to make were popovers, muffins, biscuits, and different flour variations for both the muffins and biscuits. Before we began preparing these dishes, we discussed what needed to be prepared first and the proper way to prepare them for the short amount of time that we would have to work with. Working with instructions provided, each group was asked to prepare a variation of
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How to make the perfect brownies Brownies are one of Americans favorites’ desert. More than 2 billion brownies were consumed in the United States alone last year. I mean, how can you not love such a delicious, sweet, and savory desert. All my life I have been baking brownies the wrong way; however, it stops today as with these preparations process we all are going to make perfectly, gorgeous delicious brownies. Before we start let me just add up and say, “The steps are very easy to do that, and even
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Panera Bread is taking? What type of competitive advantage is Panera Bread trying to achieve? Strategy was to aggressively expand its market presence across North America and improve the quality of the dining experience it provided to customers. From the five competitive strategies discussed in chapter 5 I would Best-Cost Provider strategy. Panera Bread provides common café beverages around the country. They do however manage to offer products at lower cost to it rivals and still give their customers
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Best of both worlds | Best thing since sliced bread | Bite off more than you can chew | Blessing in disguise | Burn the midnight oil | Can't judge a book by its cover | Caught between two stools | Costs an arm and a leg | Cross that bridge when you come to it | Cry over spilt milk | Curiosity killed the cat | Cut corners | Cut the mustard | Devil's Advocate | Don't count your chickens before the eggs have hatched | Don't give up the day job | Don't put all your eggs in
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Course Management Principles Student: Scott Buble Instructor: Professor Dewan Date: October 28, 2012 SWOT Analysis |Organization: Amy’s Bread | |Operational Objectives: Has had steady growth throughout the past few years and becoming more and more competitive in the| |New York City Market. Amy is weighing her options to see if she should focus on retail or wholesale and also whether or | |not
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III. Objectives The objective of the plant visits is to explore and understand practical study about the field. The students will have a first-hand experience of the technology, business model, operations and maintenance. IV. SUMMARY/CONTENT VILLAR FOUNDATION The waste plastic factory was our first stop. The Villar Foundation and the local community are in charge of collecting and segregating the plastic wastes, which are then shredded, washed, dried, melted and molded in the plant. The Villar
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3:30 PM, OCT 4, 2015 NO MIXES ACCEPTED, ALL EXHIBITS MUST BE MADE FROM SCRATCH. SECTION 1 BREADS Bread scorecard: 30 Points......... Exterior, browning of crust, symmetry, Tenderness of crust, and volume. 70 Points……. Interior, texture, lightness, fineness, And Uniformity of crumb 100 Points Total 4/17/2015 PREMIUMS 1 2ND 3RD $5 $4 $3 ST Class No. 1. Loaf, yeast white 2. Loaf, Whole Grain 3. Loaf, quick bread 4. Loaf, sour dough 5. Loaf, cinnamon, yeast 6. Banana Nut 7. Pumpkin 8. Zucchini 9. Cheese
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convenient enough to where it can compete with the fast-food concept. The “star of the show” and the foundation of the value proposition was Panera’s renowned authentic, baked fresh daily in the store artisan bread, as a main staple on the menu. The menu initially consisted of breakfast breads and pastries, sandwiches, salads and soups and was served on-site. Through the years the restaurant expanded their menu to include a variety of seasonal items, fruit smoothies, Espresso bars, etc. By offering
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