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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Tuesday | Food/drinks consumed | Nutritional groups included in the meal. | Activity/ inactivity | Breakfast 8:00am | Brown bread toasted with strawberry jam or a bagel with butter. With a drink of water or still vimto (600ml). | * carbohydrates * fats * water | 20 minute walk | Lunch 1;00pm | Chicken and beetroot salad or tomato soup with brown bread and butter.With a drink of water or orange cordial(600ml). | * carbohydrates * fat * water * vitamin A | | Dinner 6:30pm
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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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These learners are career women in their mid-30’s, balancing family life and their careers. Cooking has never been their first priority however; they are trying to do their best in this department. Simple, easy, vegetarian cooking is what they are looking for which makes their life easier and the kids will enjoy too. The recipe we have chosen caters to these needs of theirs and is an instant realizable solution. Because of the simplicity of the recipe the learners have expressed interest in receiving
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satisfy your taste bud needs. A loaf of pre-sliced bread again personal preference is your choice in the type of bread. Next, acquire a knife, preferably a butter knife they are less sharp than most other knives. Finally, it is necessary to have a clean plate or a food safe surface to assemble your food. For this tutorial I am going to assemble the sandwich using a plate. First off, in making your sandwich you have to acquire your two pieces of bread .During this process is one of the biggest choices
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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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Assignment – 01 Organizational Behavior & Leadership (HRM 501) Panera Bread Company Team - 04 Submitted to: Shahriar Akbar Chowdhury Course instructor Organizational Behavior & Leadership Submitted by: Humaira Nazia – 12164096 Urfa Zewar – 11364027 Rounak Morsalin – 12164021 Sheikh Tania Akhter – 12164081 Md. Mamunur Rashid Mamun – 12164084 Date of Submission: 28th January, 2013 BRAC University, Mohakhali Question 1: what do you describe as Panera’s purpose, mission and strategy? Use
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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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