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Sr. I. No. 21.Pmd
Reg. No. RNP/GOA/32/2021-2023 RNI No. GOAENG/2002/6410 Panaji, 19th August, 2021 (Sravana 28, 1943) SERIES I No. 21 PUBLISHED BY AUTHORITY NOTE There are two Extraordinary issues to the Official Gazette, Series I No. 20 dated 12-8-2021, namely:— (1) Extraordinary dated 13-8-2021 from pages 1051 to 1070, Department of Information Technology Notification No. 10(29)/DOIT/2021/LAND PREMIUM EMC-TUEM/P.F.-I/710 regarding the Electronics Manufacturing Cluster Land Allotment Policy-2021. (1) Extraordinary (No. 2) dated 18-8-2021 from pages 1071 to 1114, Department of Finance (R&C), Notification regarding framing of Monthly Lottery Scheme; and India International University of Legal Education and Research of the Bar Council of India Trust at Goa 2021, Bill and Act from Goa Legislature Secretariat and Law Department respectively. INDEX Department Notification/Corrigendum O/M. Subject Pages 1 2 3 4 1.a. Agriculture Not.- 3/crops & PP/67/CGF/ Addendum to SSS “Assistance for 1116 Director & ex offi. Jt. Secy. /2021-22/D.Agri/399 Community farming. b. —do— Not.-3/crops & PP/50/Prom.of Amendment to SSS “Promoting Improved 1116 Imp. Tech/2021-22/D.Agri/373 Technology in Food Grain Crops”. 2.a. Finance Not.- 12/1/2021-Fin(R&C)/1716 Enhancement of monthly contribution 1125 Under Secretary of State Government. b. —do— Not.- 2/8/2013-Fin(R&C)/1720 Goa Feni Policy, 2021. 1126 3. General Administration Not.- 23/1/87-GA&C Business of the Government of Goa 1128 Under Secretary (Vol. VI)/1532 (Allocation) (Forty-First Amendment) Rules, 2021. -
COCONUT Post-Harvest Operations
COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ...................................................................................................... -
BAR MENU a Comprehensive List of Goods
BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Alex Negranza Sarah Cuneo Jeff Zillmann Bobby Heugel Isaias Praxedes PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 1 GRANDE CHEESE & MEAT PLATE 30 served with warm fennel honey (or each sold individually for 8) THE CHEESES COUPOLE Vermont, Goat FISCALINI CHEDDAR California, Aged Cow OSSAU France, Raw Sheep SMOKEY BLUE Oregon, Raw Cow THE MEATS SPECK Adige, Italy SALAMETTO Berkeley, California SALAMI ETNA Portland, Oregon DELICIOUS EATS OLIVES mixed as a medley, topped with orange zest ������������������������������������������� 7 NUTS tossed with spices ��������������������������������������������������������������������������������� 6 PICKLED QUAIL EGGS as a trio ��������������������������������������������������������� 3 SCOTCH EGGS as a pair, with kimchi salsa ������������������������������������������������ 7 GORDO STREET PRETZEL & beer cheese ��������������������������������������������� 7 BRATWURST in a skillet with sauerkraut, mustard, and sweet rolls ����������������� 10 PEPPERONCINIS roasted & stuffed with ham, cheese, and rice, topped with tomato sauce ���������������������� 12 CHICKEN POT PIE from Blackbird Foods ������������������������������������������������� 8 LENGUA PASTRAMI in a rye sandwich with slaw and gochujang aioli ������� 14 BRANDY MONTH (ask for a full listing) 2 1 OZ POURS AMERICAN PEACH BRANDY Koval “Susan for President” ������������������������������������������������������������������������� 10 ARAK Razzouk ���������������������������������������������������������������������������������������������������������3 -
Batavia Arrack Van Oosten Batavia Arrack Van Oosten
Batavia Arrack van Oosten Batavia Arrack van Oosten An Indonesian spirit essential to colonial-era Punch. An Indonesian spirit essential to colonial-era Punch. Made from fresh sugar-cane juice and fermented Made from fresh sugar-cane juice and fermented red rice, resulting in a spirit that combines a smoky red rice, resulting in a spirit that combines a smoky fruitiness with a vegetal funk. fruitiness with a vegetal funk. v Unique flavor profile soaks up tea, lemon and v Unique flavor profile soaks up tea, lemon and sugar in the traditional Punch bowl sugar in the traditional Punch bowl v Bottled at elevated proof without aging v Bottled at elevated proof without aging v Adds depth to cocktails; try as the base of a v Adds depth to cocktails; try as the base of a long drink with ginger beer or tonic long drink with ginger beer or tonic Raffles Cocktail Raffles Cocktail Build in a collins glass Build in a collins glass filled with ice: filled with ice: 1.5 oz Batavia Arrack 1.5 oz Batavia Arrack van Oosten van Oosten 3 oz ginger ale 3 oz ginger ale 0.75 oz lime juice 0.75 oz lime juice More at alpenz.com More at alpenz.com Batavia Arrack van Oosten Batavia Arrack van Oosten An Indonesian spirit essential to colonial-era Punch. An Indonesian spirit essential to colonial-era Punch. Made from fresh sugar-cane juice and fermented Made from fresh sugar-cane juice and fermented red rice, resulting in a spirit that combines a smoky red rice, resulting in a spirit that combines a smoky fruitiness with a vegetal funk. -
Healthy Food Traditions of Asia: Exploratory Case Studies From
Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods. -
Arrack, Arak, Raki, Arkhi. This
Oft-overlooked and very much misunderstood, arrack has played a key role in drinks history, say Anistatia Miller and Jared Brown arrack rrack, arak, raki, arkhi. This claim to the island in 1619. (The city was should be confusing. These are not renamed Djakarta following the Japanese A all the same spirit, and people have occupation in 1942). been getting them mixed up for as long Batavia arrack was immensely popular as international travel has brought them in early 18th century London. Considered to the attention of international travellers. superior to Caribbean rum, it was a higher- Arak and raki are Middle Eastern, grape- priced option for tavern-goers ordering based spirits that are flavoured with anise. punch. Punch came from India, brought Arkhi, from Mongolia, is distilled from to Britain, in the late 1500s, by sailors who koumis, fermented mare’s milk that is were enamoured of its remarkable flavour. frequently described as one of the least- Punch’s original base spirit was arrack. pleasant beverages ever consumed for A 1737 illustration of a satirically pleasure. And arrack was once a Hindi proposed monument to notorious Covent umbrella-term for all distilled spirits: Garden coffee house owner Tom King one intrepid explorer wrote, in 1825, featured casks of arrack and brandy, but ‘The natives call our gin, English arrack.’ no gin. Arrack was the drink of those who But arrack is not all spirits. It is one could afford better than the basics. very pleasant – and almost completely forgotten – liquor produced in India, CEYLON ARRACK Sri Lanka, Java, and the Philippines. -
Traditional Dietary Culture of Southeast Asia
Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved. -
Bar-Tender's Guide Or How to Mix Drinks
JERRY THOMAS' BAR-TENDERS GUIDE НOW TO MIX DRINKS NEW YORK. DIС AND FITZGERALD, PUBLISHERS. THE BAR-TENDERS GUIDE; OR, HOW TO MIX ALL KINDS OF PLAIN AND FANCY DRINKS, CONTAINING CLEAR AND RELIABLE DIRECTIONS FOB MIXING ALL THE BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE MOST POPULAR BRITISH, FRENCH, GERMAN, ITALIAN, EUSSIAN, AND SPANISH RECIPES ; EMBRACING PUNCHES, JULEPS, COBBLERS, ETC., ETC., IN ENDLESS VARIETY. BY JERRY THOMAS, Formerly Principal Bar-Tender at the Metropolitan Hotel, New York, and the Planters' House, 81. Louis. NEW YORK: DICK & FITZGERALD, PUBLISHERS, No. 18 ANN STREET. Entered according to Act of Congress, in the year 1862, by DICK & FITZGERALD, In the Clerk's Office of the District Court of the United States, for the Southern District of New York. - Entered according to Act of Congress, in the year 1876, BY DICK & FITZGERALD, In the Office of the Librarian of Congress, at Washington, D. C. PREFACE. In all ages of the world, and in all countries, men have in dulged in "so cial drinks." They have al ways possess ed themselves of some popu lar beverage apart from water and those of the breakfast and tea table. Whether it is judicious that mankind should con tinue to indulge in such things, or whether it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drink not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. -
Molecular Characterization of Yeast Isolated from Palm Wine in Alakahia, Rivers State, Nigeria
Available online at www.worldscientificnews.com WSN 130 (2019) 297-304 EISSN 2392-2192 SHORT COMMUNICATION Molecular characterization of yeast isolated from palm wine in Alakahia, Rivers State, Nigeria Matthew Onwumah*, Chinemerem Paschal Okoronkwo and Enobong Effiong Department of Microbiology, University of Port Harcourt Choba, Rivers State, Nigeria *E-mail address: [email protected] ABSTRACT Palm wine in Nigeria is considered a beverage. Its usage in local and traditional events pre-dates history of man’s existence. Recently bio-mining of this local drink for high throughput microbial strains have not gained much attention to scientist. This study is aimed at characterizing yeasts isolated from freshly tapped palm wine in Alakahia, Rivers State, Nigeria. A total of 4 samples was analysed. Total yeast count was done on glucose yeast agar (GYA) using spread plate technique. The yeast isolates were identified by molecular characterization. DNA sequence analyses was achieved through DNA extraction using CTAB procedure, amplification of regions of rRNA/Internal Transcribed Spacer sequence (ITS) and purification of the PCR products. The amplified region was done using ITS1 and ITS4 which are recommended universal primers for fungi identifications. The total yeast count ranged from 6.5×104 to 3.2×108 cfu/ml. Gene amplification bands revealed that the molecular weight of the isolates were 500 bp. The BLAST and phylogenetic analysis of F2 and F3 amplicons had 80.04% similarity with Saccharomyces cerevisiae strain CS11 with 50% frequency of occurrence while F4 had 100% similarity with Candida ethanolica with 25% frequency of occurrence and F1 had 99.8% similarity with Pichia sp. -
CSS Workbook 2019 Answer
Answer Key Note: Page numbers refer to the workbook Chapter One: Spirit Production Page 7 (Exercise 1: The Production of Distilled Spirits: Fill in the Blank/Short Answer) 1. Ethanol/ethyl alcohol 2. Typically, a person may consume a potable form of alcohol in moderation without suffering any undesirable effects 3. Grapes, other fruit, honey, sugarcane, molasses 4. Rice, potatoes, grains, (agave) 5. 212°F (100°C) 6. 173°F (78°C) 7. They dissolve in one another 8. 96.5% Page 8 (Exercise 2: The Production of Distilled Spirits: Matching) 1. Wash 7. Proof 2. Dehydration 8. Heart 3. Congeners 9. Lees 4. Vaporization 10. Tails 5. Tails 11. Heads 6. Heads 12. Cut Points Page 9 (Exercise 3: The Pot Still Diagram) 1. Water source 5. Wash inlet 2. Worm condenser 6. Still head 3. Cooling water 7. Copper pot 4. Swan’s neck 8. Collecting safe Page 10 (Exercise 4: Types of Stills: Matching) 1. Pot still 8. Hydroselector 2. Brouillis 9. Rectifier 3. Low wines 10. Hybrid still 4. Reflux 11. Downcomer 5. Patent still 12. Aeneas Coffey 6. Analyzer 13. Multiple Column Still 7. Robert Stein 14. Lyne Arm Page 11 (Exercise 5: The Column Still Diagram) 1. High alcohol product take-off 2. Condenser 3. 50% abv product take-off 4. 10% abv product take-off 5. Boiler 6. Liquid return 7. Wash feed 8. Analyzer-rectifying section 9. Analyzer-stripping section 10. Reflux tube 1 Page 12 (Exercise 6: The Hybrid Still Diagram) 1. Condenser 5. Heat source 2. Alcohol/water vapor 6. -
Alcoholic Beverages • Cashew Apple Feni the Cashew Apple Feni Is Prepared Through Fermentation and Distillation Process
Alcoholic beverages • Cashew apple feni The cashew apple feni is prepared through fermentation and distillation process. Matured and ripened cashew apples are collected, juice extracted, fermented and subjected to the distillation process. By distillation method, the concentration of alcohol can be adjusted to the required level. Cashew feni has been awarded the Geographical Indication registration in 2009 as a special alcoholic beverage from Goa. The hydrocarbons, volatile and mineral constituents of cashew feni are ethanol (42.85%), acetic acid (12.28%), ethyl acetate (55.97%), acetaldehyde (18.28%), furfural (3.22%) and copper (1.04%). • Cashew apple wine The required quantity of cashew apples is cleaned in running water for removal of debris and immersed in 5% salt solution for 2-3 days for tannin reduction. The apples are then exposed to steam of 15 lb for 15 min. This can be done using a pressure cooker or autoclave. The steamed apples are crushed using squeezer or grinder to collect juice and filtered through muslin cloth. The preservative sodium metabisulfite is added at 1g/litre juice to arrest the microbial growth. Sugar @ l kg and tartaric acid @ 6g are added to the juice with continuous stirring till it reaches 17°Brix. The bacterial culture Saccharomyces cerevisiae var. bayanus is added to the prepared mixture at the rate of 2% (v/v) and the fermentation process is to be carried out at room temperature (28±3°C) for 6 days. The TSS of final product stage is 2–3°Brix. Wine clarification: The wine can be clarified with the addition of 0.04% bentonite after racking. -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................