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Culinary Arts-Béchamel Sauce
Sauces are the main part of a dish and a dish traditionally cooked with a particular will seem incomplete if the sauce is excluded from the recipe of the dish. Therefore, sauces play a major role in the presentation and taste of a good dish. Sauces serve three main purposes in a dish. Sauces enable the meat to get tender and behave as a medium for cooking. Moreover, it gives a taste to the dish which is a significant function (Olver, 2000).
Among Continue reading...

Any person with experience on Chinese food will salivate when “Spicy Hunan beef with cumin” is mentioned. It is one of the most common spicy Chinese dishes offered in different Chinese restaurants across the globe. Apparently, in as much as this dish is common, it is not favored by vegetarians. This is because it is mainly prepared using a steak of, with a mix of other spices such as red chili among others. The preparation of this dish requires does not only require knowledge, but also a passion as well as desire to prepare Chinese food. The preparation of Continue reading...

Purpose

The purpose of this lab was to determine liquid and plastic limits of the provided soil sample. Liquid limit is the moisture content of the soil at the point it changes from liquid to plastic state. In the experiment, liquid limit was the moisture content at the point at which the soil in moisture cup achieved a groove of 12.7mm after 25 blows. The other test done was plastic limit test. Plastic limit refers to the moisture content of the soil at the instance when the soil changes from plastic to semi-solid state. In the experiments, the plastic limit Continue reading...

Business Plan: Small Restaurant

[Word Count: 2100]

Business Description 4

Marketing strategies 6
Operations and management plan 8
Human resource issues in a small restaurant 9
Financial plan 9
Conclusion 10

Reference list 11

Business Description
The hospitality industry is a multi-billion industry that is slowly attracting the interest it deserves from various investors (Barrows, 2009). The industry is particularly concerned with offering of services to customers in exchange for cash. The services offered by the industry run from a restaurant, hotel or the parks that are used for amusement. The industry depends a lot on the disposal income and the leisure time available to a person (Webster, 2000). Continue reading...

Introduction

There several sensations that are happening that could make the food good or very bad. This can include the aroma, the texture, how it feels in the mouth and most important the flavor which includes the smell and the taste. Things like texture i.e the roughness of a cracker, feeling in the mouth i.e. warm food or spicy flavor. Flavor is a combination of both smell (what we perceive in our nose) and taste what we perceive on our tongue.
Within this lab we are exploring the five areas of taste viz. bitter, sweet, salty, sour and umami. To Continue reading...

History of Macedonian Culture

This is the culture of the Macedonian people. It is an ethnic population that inhabits the Balkan region. In the 20th century, they were referred as the Vadar Macedonia and currently, it is the Republic of Macedonia (Roudometof, 2000). Macedonian people are considered non-Greek but have been associated with Modern Greeks. Historically, they are Slavs who descended from a group of people that arrived in the Balkans between the 6th and the 7th Century. Additionally, Macedonians are composed of six ethnic groups, which are: Upper Vardar, Macedo-Shop, Struma-Mesta, Southern, Miyak and Brsyak (Roudometof, 2000).

Uniqueness of the Macedonian Culture

The uniqueness of Macedonian culture Continue reading...

Liquid Limit and Plastic Limit

Description of Test Methodology:
Liquid Limit:
In this lab experiement eight equipments have been used and they are Casagrande liquid limit device, Grooving tool, Moisture cans, Porcelain evaporating dish, Spatula, Oven, Balance sensitive up to 0.01 g, Plastic squeeze bottle and paper towels.
At first the weight of three moisture cans were evaluated. Then about 250 g of air-dry soil, passed though No. 40 seived, was put into an evaporating dish. Water was added from the plastic squeeze bottle and soil was mixed to form of a uniform paste. A part of paste was placed in brass cup of Continue reading...

Lab Report

Background
Growth of bacteria is a wide topic that has vastly been discussed. In essence, such growth can be classified under cell division or asexual reproduction through binary fission. Although this is the case, there are a number of factors that affect the growth of bacteria. Theoretically speaking, bacteria have the ability to grow in any temperature (Koch, 1995. P 65) . Despite this, there is an optimum point under which bacteria experience the fastest growth. Nutrients also play a major role in aiding bacteria growth. This is because of the fact that bacteria tend to feed on nutrients. Oxygen, Continue reading...

Zincarlin is a variety of cottage cheese produced in Ville di Muggio, Ticino,, Switzerland. It is made from unheated curd from cow’s milk mixed with little goat milk and spiced with salt and pepper. The cheese takes a minimum of four months to twelve months to mature. This cheese is characterized by its distinct taste and shape that resembles an overturned cup. Zincarlin cheese is not only a specialty agricultural product produces in the Alpine valleys but it has a distinct history that has made its production and consumption a tradition, particularly among the residents of the Alpine Continue reading...

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Published: March 2015

Among the most abundant sources of light on Earth is life itself.
It’s 10 p.m., and I’m standing in the darkroom of the Western Flyer, a research vessel belonging to the Monterey Bay Aquarium Research Institute. The room is tiny, and several of us are crammed inside. The light is off, the air is warm and stuffy, and—as we’re at sea, 50 miles off the coast of California—the floor keeps rocking. I feel sick. But I don’t care. On a table, in a small dish, is a newly captured Continue reading...