Unit 22: Q1) explain with examples from the case above whether a duty of care existed between the businesses mentioned and their victims. A1) there were some duty of care between the bread business and the customer. The premier foods spokesman said, “We apologise profusely for the distress caused as a result of the isolated incident.” They also said, “as soon as this complaint was made we stopped all bakery production at that site and appointed an independent specialist contractor to conduct thorough
Words: 362 - Pages: 2
information?) The artist depicts the phases of the moon with what looks like chips. After further researched I learned it was small comfort foods like pita, tortilla, and injera. 4. In what way(s) does this piece demonstrate an interaction of culture and art? (Do your best to identify this, there usually isn't really any one answer) This art piece takes food that we eat and creates a story out of it. Although the art piece seems pretty simple and meaningless, until you really stand there and stare
Words: 400 - Pages: 2
Unit 8 assignment 1 Lida McDaniel Kaplan September 28, 2014 Unit 8 At Mimi’s Home Cookin’ I would serve the kind of food I grew up on. Things like a little Mexican, a little Cajun, I would even throw in some Italian. I would also have a weekend special, which would be a sea food buffet. I would even serve breakfast for dine in and to go, if you dine in you can order stuff like grits, eggs, sausage, hash browns, and all the other amenities that comes with a true down home country style breakfast
Words: 330 - Pages: 2
Haitian Food July 15, 2014 The typical meal I chose to represent is called Morue and its origins is from the Haitian ethnicity. Morue is a meal usually eaten at dinner time alongside Sauce Pois Rouge (red pea soup) which is served with rice, and drank with Ginger & Cinnamon tea. To make Morue, you need: 1 lb. of salt cod (morue), water as desired, 1 small diced shallot, 1 small diced onion, 1 cup of olive oil and 1 hot pepper. To prepare this meal, “add the cod in a saucepan and cover with
Words: 640 - Pages: 3
most prolific were the ability to produce more food in smaller areas, population growth, and the development of civilized societies (Faragher, Buhle, Czitrom, & Armitage, 2009). Farming in Central America was a process that was developed over thousands of years, with a certain amount of creativity and ingenuity. The people of this land discovered that by gathering and replanting seeds from wild food sources, they could control the growth of the food, produce larger quantities, and condense it into
Words: 609 - Pages: 3
Just like many other grain processing equipments, maize milling machine noises always indicates some problems in it. What problems does the different noise indicate? Today, let's talk about this. The maize milling machine noises mainly comes from the shaft. When the shaft is revolving, if its noise is very small or slight, then the maize milling machine is normal. If there has too high or too low changes in noise or there has metal grating noise, then the machine may have some problems: 1
Words: 451 - Pages: 2
filled with food that is full of chemicals, pesticides, and refined sugars, but do not have much nutritional value. As a society we have got to start making smarter food choices. Obesity and diabetes have become an epidemic in this country due to the lack of proper nutrition. As working mothers, we have to get food on the table fast. Often, we have very little money to do it with so we buy what we can afford. This often means we end up feeding our family packaged and processed foods. Our children
Words: 2077 - Pages: 9
Food and Beverage Operations Management Student ID: 109700 Student Name: Rachel Gathoga Unit Name: Food and Beverage Operations Management Unit Code: L/601/1791 Dinesh Bist 15th June 2012 Part 1 Part A Discuss the characteristics of food production and food and beverage service systems? Food production can be seen as the system of food movement from the purchasing of the product or foods to the serving. The product result could lead to what is called a ready to serve state. This
Words: 4923 - Pages: 20
Kort English 1A T/TH 9/7/2014 Food is an Art Food is a real art, a sustainable art, from the way it is prepared to the way it is dished and served. It is an art that all people can learn and love. Charles Simic in “On Food and Happiness” says “the true Muses are cooks” (19). Muses are a source of art and inspiration, and in Greek mythology the nine muses, the daughters of Zeus and Mnemosyne, presided over the Arts. I have had many experiences and encounters with food. I found that they all had one
Words: 642 - Pages: 3
[pic] Food Handling: Dos and Don’ts Guidelines 1. Potentially hazardous foods must be kept at 45oF or below or 135oF or above. The range between 45oF and 135oF is considered the “DANGER ZONE” because bacteria can grow best within this range. 2. Potentially hazardous foods shall be cooked to an internal temperature of at least 140oF except as follows: a. Roast beef shall be cooked to an internal temperature of at least 130oF b. Beef steak shall be cooked to
Words: 1538 - Pages: 7
