Republic of the Philippines DEPARTMENT OF EDUCATION K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module COMMERCIAL COOKING EXPLORATORY COURSE Grades 7 and Grade 8 TABLE OF CONTENTS Page What is this Module About ? ..........................................................................................................2 How do you Use this Module ...................................................................................................
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Safety and Sanitation in the Kitchen Safety in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most accident in the kitchen is due to carelessness. Safety Procedures: Basic Rules of Kitchen Safety 1. Wear appropriate‚ clean clothing on the lab days. 2. Never cook in loose clothes and keep long hair tied back. 3. Store knives in a wooden block or in a drawer. 4. Keep potholder nearby and use them. 5. Don’t let temperature-sensitive foods sit out
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Republic of the Philippines DEPARTMENT OF EDUCATION K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module BREAD AND PASTRY PRODUCTION EXPLORATORY COURSE Grade 7 and Grade 8 TABLE OF CONTENTS What Is This Module About ? ................................................................................... 2 How Do You Use This Module ............................................................................... 3 LESSON 1 – Use Tools and Bakery Equipment
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Two Women‚ Three Men on a Raft - HBR.org pagina 1 van 7 Two Women‚ Three Men on a Raft by Robert Schrank What really happened to Raft No. 4 on an Outward Bound trip down the Rogue River? This article was originally published in May–June 1977. Harvard Business School Press has just published it as part anthology of HBR articles on women and work‚ entitled Reach for the Top: Women the Changing Facts of Work life‚ edited by Nancy A. Nichols. For its republication as an HBR Classic‚ Robert
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History of Bread Grown in Mesopotamia and Egypt‚ wheat was likely first merely chewed. Later it was discovered that it could be pulverized and made into a paste. Set over a fire‚ the paste hardened into a flat bread that kept for several days. It did not take much of a leap to discover leavened (raised) bread when yeast was accidentally introduced to the paste. Instead of waiting for fortuitous circumstances to leaven their bread‚ people found that they could save a piece of dough from a batch
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PAMANTASAN NG LUNGSOD NG MAYNILA (University of the City of Manila) General Luna Street corner Muralla Street Intramuros Manila‚ Philippines College of Tourism‚ Hotel and Travel Industry Management FEASIBILITY STUDY: “FLIP TWIST” Your Filipino Cuisine with a Foreign Twist In Partial Fulfillment of the Requirements for the Subject Enterprise and Business Planning SUBMITTED BY: BARCIA‚ Alexis C. COLOMA‚ Elijah H. GAN‚ Janine PASCUAL‚ Charmaine Joan F. SAGUN
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Toward a General Modular Systems Theory and Its Application to Interfirm Product Modularity Author(s): Melissa A. Schilling Reviewed work(s): Source: The Academy of Management Review‚ Vol. 25‚ No. 2 (Apr.‚ 2000)‚ pp. 312-334 Published by: Academy of Management Stable URL: http://www.jstor.org/stable/259016 . Accessed: 26/03/2012 07:35 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use‚ available at . http://www.jstor.org/page/info/about/policies/terms.jsp JSTOR
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[pic] (check your costing‚ there are incomplete data‚ Check on menu‚ reduntant data‚ You have no interpretation on the transporatation ekek… -Chapter 6 is done‚ brochure is finished‚ menu is conceptualized‚ please check for revisions) Goodluck! -Home of popular Filipino dishes- SUBMITTED BY: John Alberth Eugenio Anna Monica Gallardo Dick Anthony Gural Mark Joseph Francisco Ricci Junella Reyes Joshua Salatan Ace Mar Soliven SUBMITTED TO: Ms. Kristine Sabordo CHAPTER I
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Mesoweb Publications POPOL VUH Sacred Book of the Quiché Maya People Translation and Commentary by Allen J. Christenson 2007 Popol Vuh: Sacred Book of the Quiché Maya People. Electronic version of original 2003 publication. Mesoweb: www.mesoweb.com/publications/Christenson/PopolVuh.pdf. 1 To my wife‚ Janet Xa at nu saqil‚ at nu k’aslemal Chib’e q’ij saq ACKNOWLEDGEMENTS This volume is the culmination of nearly twenty-five years of collaboration with friends and colleagues who have been more
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FUNDAMENTALS OF Food & Beverage Production UNIT – I INTRODUCTION TO THE ART OF COOKERY Unit-II Aims & Objectives of Cooking food UNIT III Preparation of Ingredients Unit-IV Equipment used in kitchen UNIT-V KITCHEN ORGANISATION UNIT-VI METHODS OF COOKING UNIT VII STOCKS ‚GLAZES‚SAUCES AND SOUPS UNIT-VIII: BASIC PREPERATIONS UNIT IX FOOD COMODITIES UNIT – I INTRODUCTION TO THE ART OF COOKERY 1.1 Development of the
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