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Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature. -
Reaseheath's Principal Honoured by OBE Young Designer Strikes First
COLLEGE The latest news from Reaseheath College issue 18 Reaseheath’s Principal honoured by OBE easeheath College Principal Meredydd’s wife Lisa, son Thomas, 26, RMeredydd David has received his and daughter Cerys, 22. The couple’s OBE from HRH The Prince of Wales. second son, Owain, joined the family later. Meredydd, who became head of Since Meredydd’s appointment, our college in 2004, was selected for Reaseheath’s student numbers and the 2009 Queen’s Birthday Honours in income have doubled and our college recognition of his outstanding services has gained recognition as being one of to local and national Further Education. the premier land based colleges in Britain. He spent several moments at Reaseheath’s raft of awards include his investiture chatting to Prince an ‘Outstanding’ Ofsted and Beacon Charles, who recalled visiting our food college status. We have also gained manufacturing halls in 2005. Training Quality Standard (TQS) for Meredydd said: “It was a wonderful the way we respond to the needs of occasion and a very proud moment. employers. The ceremony was beautiful and I As well as taking the lead at was honoured to accept the OBE on Reaseheath, Meredydd is on the behalf of colleagues at Reaseheath. Board of Directors for LSIS, the It was recognition of the wonderful learning skills improvement service, achievements that Reaseheath has and he is chairman of Landex, the made both locally and nationally land-based colleges’ federation. He - success which can be attributed is also a council member for Lantra, to our team’s dedication and the sector skills council, chairman of Principal Meredydd David is professionalism.” the LSC Technical Funding Advisory invested with his OBE by HRH The ceremony, in the ballroom at Group, and on the North West Rural The Prince of Wales. -
Evaluation of the Young Recruits Programme
Ymchwil gymdeithasol Social research Number: 41/2013 Evaluation of the Young Recruits Programme Sdf 1 Evaluation of the Young Recruits programme BMG Research Views expressed in this report are those of the researcher and not necessarily those of the Welsh Government For further information please contact: Joanne Corke Knowledge and Analytical Services Welsh Government Cathays Park Cardiff CF10 3NQ Tel: 02920 801138 Email: [email protected] Welsh Government Social Research, 2012 ISBN 978-0-7504-9132-7 © Crown Copyright 2012 Table of contents Summary ........................................................................................................1 1 Introduction.............................................................................................8 2 Findings.................................................................................................16 3 Conclusions and Recommendations..................................................50 0 Summary Introduction The Young Recruits Programme (YRP) was introduced in August 2009 as part of a Welsh Government set of measures to respond to recession. The programme was specifically aimed at helping young people aged 16 to 24 into Apprenticeships. It did so by offering employers a maximum subsidy of £2,600 over a year, or of £50 per week. The subsidy, paid quarterly in arrears, was available to employers who offered an Apprenticeship opportunity when they would not have done so without the subsidy. Initially, the programme had a target of 1,000 Young Recruits opportunities -
Engineering Academy Opens
COLLEGE The latest news from Reaseheath College issue 16 Engineering Academy Opens Accolades for easeheath’s pioneering Apprentices Rengineering department is one of the first in the country to offer a specialist diploma in engineering to local secondary school pupils. Fifty 14 year-olds from Brine Leas High School, Malbank School, Sir William Stanier Community School and Shavington High School began studying for their qualification in September. They attend college for half a day a week to gain practical, workshop skills and continue classrooms sessions on engineering at school, alongside their conventional GCSEs. Hopefully the two year Josh Johnson and Kerrie Machin qualification will inspire pupils to enter the engineering industry, possibly continuing to Two young people who degree level. combine their jobs with college Our dedicated £1 million-plus training and excel at both have Joan Feenan tries out a fun buggy at Reaseheath’s new Engineering Skills Engineering Skills Academy has been crowned Reaseheath Academy, watched by Principal Meredydd David been fitted out with fun buggies, apprentices of the year for their ramps and specialist equipment to Opening the academy, Joan that on offer at Reaseheath. outstanding achievements. accommodate the pupils and new, Feenan, Director of Children’s The academy, with its world Bench joiner Josh Johnson specialist staff have been taken on. Services, Cheshire County class facilities, was the result and florist Kerrie Machin The academy is one of only Council, said that every young of an impressive partnership took top honours when we 40 projects in the country to be person should have the between the local authority, celebrated the graduation of funded through the Department opportunity to shine and that local high schools, central over 100 apprentices. -
Executive 24 June 2021 Report of the Director of Housing, Economy And
Executive 24 June 2021 Report of the Director of Housing, Economy and Regeneration Portfolio of the Executive Member for Economy and Strategic Planning Supporting the York Economy Summary 1. Throughout the Covid-19 pandemic, City of York Council has had a clear focus on working closely with the business community, supporting small and micro businesses, and promoting our unique approach to economic development – “the York way”. 2. In March 2020, the Council allocated £1.14m of its own funds to support micro businesses that were not eligible for the Government grant regimes that had been introduced. Grants of up to £1,000 were provided to 1,114 businesses, together with a year’s free membership of the Federation of Small Businesses. 3. The discretionary funding committed by the Council recognised small, micro and one-person businesses, including the many self- employed people ineligible for Government support, as a foundation of our economy, and was able to provide immediate and critical support in the earliest days of the pandemic. These businesses were facing financial difficulties because of COVID-19 and needed to adapt to new trading arrangements. 4. An independent evaluation of this Micro Business Grant (MBG) scheme has now been completed (see Annexes A and B), and that report identifies a wide range of impacts on the York economy including: 294 businesses that were at severe risk of closure were still trading a year later due to the grants 635 businesses were helped to diversify or adapt their products and services through use of the grants Our focus on micro businesses excluded from mainstream support had a significant positive impact on the mental health and wellbeing of business owners 5. -
Proquest Dissertations
u Ottawa l.'Univcrsiltf cnnndicnnc Canada's university FACULTE DES ETUDES SUPERIEURES l==I FACULTY OF GRADUATE AND ET POSTOCTORALES U Ottawa POSDOCTORAL STUDIES I.'Univorsittf eanadienne Canada's university Linda Radford TUTEURWLXTHfeSE7XuTHOR"OFTHESIS~ Ph.D. (Education) GRADE/DEGREE Faculty of Education IAWTIICOLIT'DIPW^EWT The Mirror Theatre of Reading: Explorations of the Teacher's Apprentice and Juvenile Historical Fiction TITRE DE LA THESE / TITLE OF THESIS Judith Robertson T)iRiCTFUR]DlR¥cf^^^ EXAMINATEURS (EXAMINATRICES) DE LA THESE / THESIS EXAMINERS Lorna McLean Paula Salvio Cynthia Morawski Timothy Stanley Gary W. Slater Le Doyen de la Faculte des etudes superieures et postdoctorales / Dean of the Faculty of Graduate and Postdoctoral Studies The Mirror Theatre of Reading: Explorations of the Teacher's Apprentice and Juvenile Historical Fiction Linda Radford Thesis submitted to the Faculty of Graduate and Postdoctoral Studies in partial fulfillment of the requirement for the degree of Doctor of Philosophy in Education Faculty of Education University of Ottawa © Linda Radford, Ottawa, Canada, 2008 Library and Bibliotheque et 1*1 Archives Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington Ottawa ON K1A0N4 Ottawa ON K1A0N4 Canada Canada Your file Votre reference ISBN: 978-0-494-50753-7 Our file Notre reference ISBN: 978-0-494-50753-7 NOTICE: AVIS: The author has granted a non L'auteur a accorde une licence non exclusive exclusive license allowing Library -
BEYOND CHOCOLATE Annual Report 2019 CONTENTS
BEYOND CHOCOLATE Annual Report 2019 CONTENTS Foreword by Beyond Chocolate Steering Committee chairmen Patrick Hautphenne (2018-2019) and Philippe de Selliers (2020) 4 Beyond Chocolate 2019 internal events and meetings 6 BEYOND CHOCOLATE Partnership for a more sustainable Belgian chocolate sector 8 1. Scope 9 1.1 Which chocolate is the partnership targeting? 9 1.2 Which farmers is the partnership targeting? 12 2. Goals and Commitments 13 2.1 What is sustainability? 13 2.2 What are the current issues? 14 2.3 What are the Beyond Chocolate commitments? 14 2.3.1 Certification and sustainability schemes 14 2.3.2 Towards a living income for farmers 15 2.3.3 Deforestation 17 2.4 How will activities be implemented? 19 2.5 Signatories 19 The Beyond Chocolate Governance Structure 20 1. IDH, The Sustainable Trade Initiative 22 2. The Belgian Directorate-general Development Cooperation and Humanitarian Aid 22 3. The Beyond Chocolate Steering Committee 23 3.1 Composition of the Steering Committee 23 3.1.1 The Chairman 23 3.1.2 The Secretary 24 3.1.3 Members 24 3.2 Decision making process and Transparency 24 3.3 Objectives achieved in 2019 25 4. The Beyond Chocolate Working Groups 25 4.1 Composition of the working groups 25 4.2 Objectives achieved in 2019 27 5. The development of the Beyond Chocolate AME Working group 28 5.1 The composition of the AME Working group 28 5.2 Objectives of the AME Working group 29 6. The Beyond Chocolate Advisory Groups 29 The Accountability, Monitoring and Evaluation (AME) Framework 30 1. -
Apprentices in Primary Care – Success in Practice! Delivering the Talent for Care
Health Education England Apprentices in primary care – success in practice! Delivering the talent for care Developing people for health and healthcare www.hee.nhs.uk 1 Hello from the Health Education England team This booklet has been produced by Health Education England (HEE) working across the North West in consultation with a number of general practice (GP) surgeries. What is this booklet about? Where can I find other information This booklet outlines the benefits of apprenticeship about apprenticeships? qualifications in primary care support roles and showcases We have useful links to resources that will help you to the impact of apprentices within the work environment. find the right apprentice for you. For an electronic copy There are a broad range of profiles covering medical of this booklet, access to other apprenticeship stories administration, business administration, customer service, and further information on recruiting an apprentice or healthcare and team leading. placing an existing member of staff on an apprenticeship qualification, take a look at our apprenticeship booklet on How does this booklet benefit me? our website at www.hee.nhs.uk or follow the web link on It will give you an insight into some of the different the back cover of this document. apprenticeship qualifications that could enhance your general practice. You will hear stories from other practices, both from an employer and apprentice perspective, and we hope it will help you understand how an apprentice can add real value. What is an apprenticeship? An apprenticeship is on the job training leading to a national qualification, available for both new and existing staff. -
Independent Evaluation of the Vulnerable Learners Apprenticeship Project
Independent Evaluation of the Vulnerable Learners Apprenticeship Project On behalf of Kent County Council Covering September 1st 2010 – March 31st 2012 Dr Mark Kilsby and Julie Allan Correspondence: Dr Mark Kilsby or Julie Allan Kilsby/Allan Consulting 13 Tewkesbury Place Cardiff CF24 4QU Tel: 02920 333707 Email:[email protected] Acknowledgements The Authors would like to sincerely thank all those who participated in this evaluation. In particular, we would like to thank the Champions: Trish Galvin of the Young Offenders Team, Mark Parrin of Kent Supported Employment, Oliver de Cet of the Young Parents Team and Mick McCarthy of Catch 22 for their assistance and willingness to commit their time and thoughts to this evaluation. In addition, we are grateful for contributions from the employers, Training Providers and Lindsay Jardine. We would also like to thank the Project Manager Lucy-Ann Bett, Kathy Melling and Liz Turner for their discerning comments and contributions to the report. Most of all, we wish to thank the young people who took part in this evaluation for their honest and enthusiastic participation. Contents Executive Summary 1 Section 1: Introduction 3 Project Overview 3 General Context – VLP Rationale The Potential of Early Intervention 4 Section 2: The costs of being NEET 5 Youth Offenders 5 Young Parents 6 Young Care Leavers 7 Learning Disabilities/Mental Health/Physically Disabled 7 Section 3: Evaluation Questions and Method 9 Evaluation Method and Questions 9 Cost Assumptions for Cost Benefit Analysis 11 Calculations -
Open Caitlin Anderson Thesis.Pdf
THE PENNSYLVANIA STATE UNIVERSITY SCHREYER HONORS COLLEGE DEPARTMENT OF FOOD SCIENCE DETECTION OF MOLD GROWTH ON THEOBROMA CACAO UTILIZING GAS CHROMATOGRAPHY AND MASS SPECTROMETRY CAITLIN ANDERSON SPRING 2014 A thesis submitted in partial fulfillment of the requirements for a baccalaureate degree in Food Science with honors in Food Science Reviewed and approved* by the following: Gregory Ziegler Professor of Food Science Thesis Supervisor John Coupland Professor of Food Science Honors Adviser * Signatures are on file in the Schreyer Honors College. i ABSTRACT The ability to detect the presence of mold growth on Theobroma cacao, or cocoa beans, using gas chromatography/mass spectrometry (GC/MS) was evaluated in this study. Two volatile compounds, 1- octen-3-ol and p-cresol, are associated with molds that characteristically grow on cocoa beans. 1-octen-3- ol is generally produced as a volatile organic compound (VOC) by molds, while p-cresol can be utilized by molds that thrive on cocoa, such as Aspergillus fumigatus, as a carbon and energy source. Chromatograms for 1-octen-3-ol and p-cresol were collected using gas chromatography and mass spectrometry. Additionally, chromatograms from samples of both fresh commercial cocoa beans with no visible mold and pre-moistened commercial cocoa beans with distinct mold growth were analyzed using GC/MS to determine if mold growth on Theobroma cacao can be detected by the presence of 1-octen-3-ol and p-cresol. The results indicate that it is possible to detect characteristic VOCs on Theobroma cacao by identification using MassHunter Software, and that differences in concentration of these volatiles and subsequently the amount of mold growth can be detected by GC/MS analysis. -
Meet Our 2019 Hershey Exhibitors (As of May 14, 2019)
Meet Our 2019 Hershey Exhibitors (As of May 14, 2019) Abdallah Candies ~ We are a fourth-generation family owned company making amazing confections since 1909. We offer a full line of prepackaged and bulk candies. We love working with small independent retailers. Albanese Confectionery ~ Innovator, manufacturer, retailer and distributor. At Albanese, we wear every hat, so you don’t have to! The Highest quality ingredients are used to manufacture our World’s Best Gourmet Gummies, Gold Label and Rich’s lines of European Style Chocolate offerings. We roast our own nutmeats and offer a wonderful line of Health and Snack Mixes. ALS Meltdown Party/Hope Loves Company~ Alternative Air & Store Fixtures LLC ~ Climate controlled chocolate display cases refrigerated and non-refrigerated bakery display cases. Counters, corner units, fudge displays and custom work. Store layout assistance is available. All our fixtures are in over 500 standard colors. Please contact one of our team members to see how we can help with your display needs. Asher's Chocolate Co. ~ Asher’s Chocolate Co., a fourth-generation candy family, has been making fine quality chocolate confections since 1892. Available in both bulk and packages are milk, dark, and white chocolate selections. We also offer the largest line of sugar-free chocolate confections in the industry. Asher’s Chocolate Co. features premium traditional bulk bagged, and gift box chocolates and an extensive selection of sugar-free, low sodium confections all manufactured in the US. Packaged items include eye-catching gift boxes, snack boxes, coffee bags, and counter displays. Aspecialitybox.com ~ Benchmark lines include classic and temporary heart shaped setup boxes in satin, lace, velvet, faux fur, foils, printed paper and more.