DOCSLIB.ORG

II. Kinds of Dough in Baking Bread

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
II. Kinds of Dough in Baking Bread Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor M. Briones Undersecretary: _______________________________ Assistant Secretary: _______________________________ Development Team of the Module: Authors: Development CorazonTeam of F. Arathe Module Candy Apao Authors: Corazon F. Ara,Michelle Candy Apao,M. Inso Michelle M. Inso ReviewersReviewers:: Cherry Q. SadiconCherry Q. Sadicon Fe L. Dalu gdugFe L. Dalugdug Sheila T. ArellanoSheila T. Arellano Illustrator: Jay Michael A. Calipusan Management Team Chairperson:Management Dr. Team: Arturo B. Bayocot, CESO III Regional Director Chairperson: Dr. Arturo B. Bayocot, CESO III Co-Chairperson: Dr. Victor G. DeRegional Gracia Jr.Director CESO V Co-Chairpersons: Asst. Regional DirectorDr. Victor G. De Gracia Jr., CESO V Mala Epra B. MagnaongAsst. Regional Director CES, CLMD Mala Epra B. Magnaong CES, CLMD Members: Dr. Bienvenido U. Tagolimot, EPS-AMD Members: Dr. Bienvenido U. Tagolimot, Jr. , EPS-LRMDS Dr. Joel D. PotaneRegional ADM Coordinator Himaya B. SinataoElson, EPS C. Jamero-LRMDS EPS-Designate-TLE Printed in the Philippines by ______________________________________ DepartmentPrinted of in Education the Philippines – Bureau by: Department of Learning of ResourcesEducation – (DepEd Regional-BLR) Office 10 Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Telefax: (088) 880-7071, (088) 880-7072 Telefax:E-mail Address: (088) [email protected] 880-7071, (088) 880-7072 E-mail Address: [email protected] Department of Education • Republic of the Philippines Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the Senior High School government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not Bread and Pastry represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor M. Briones Production Undersecretary: _______________________________ Assistant Secretary: _______________________________ MODULE 1: Development Team of the Module Lesson 1: Prepare and Authors: Corazon F. Ara, Candy Apao, Michelle M. Inso Reviewers: Cherry Q. Sadicon Fe L. Dalugdug Produce Bakery Products Sheila T. Arellano Management Team Chairperson: Dr. Arturo B. Bayocot, CESO III Regional Director Co-Chairperson: Dr. Victor G. De Gracia Jr. CESO V Asst. Regional Director Mala Epra B. Magnaong This instructional material was collaboratively developed and reviewed CES, CLMD by educators from public and private schools, colleges, and/or universities. Members: Dr. Bienvenido U. Tagolimot, EPS-AMD We encourage teachers and other education stakeholders to email their Dr. Joel D. Potane, EPS-LRMDS feedback, comments, and recommendations to the Department of Education Himaya B. Sinatao, EPS-LRMDS at [email protected]. We value your feedback and recommendations. Printed in the Philippines by ______________________________________ Department of Education – Bureau of Learning Resources (DepEd-BLR) Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Telefax: (088) 880-7071, (088) 880-7072 E-mail Address: [email protected] Department of Education • Republic of the Philippines Department of Education • Republic of the Philippines Table of Contents What I Need to Know …………………………………….…….…… 1 Module Content ………………………………………………… 1 Module Objectives ………………………………………………… 1 General Instructions ………………………………………………… 2 What I Know ………………………………………………… 3 Quarter 1 Lesson 1 Prepare and Produce Bakery Products Learning Outcome 1. Use appropriate equipment according to required bakery products and standard operating procedures 1.1. Select, measure and weigh required ingredients according to recipe or production requirements. Learning Outcome 2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired characteristics Learning Outcome 3. Bake bakery products according to techniques and appropriate conditions 3.1 Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipe specifications Assessment ………………………………………………… Key to Answers ………………………………………………… What I Have Learned ………………………………………………... References ………………………………………………… Table of Contents Introduction In this module you will learn on how to select, measure, weigh and mix the right ingredients before baking. But before we proceed, let’s also learn the right tools and equipment needed in baking. What I Need to Know …………………………………….…….…… 1 Module Content ………………………………………………… 1 Module Objectives ………………………………………………… 1 Overview General Instructions ………………………………………………… 2 This provides varied and relevant activities and opportunities to determine the What I Know ………………………………………………… 3 understanding of the concept to demonstrate core competencies as prescribed in the curriculum guide of DepEd in Bread and Pastry. Quarter 1 Lesson 1 Prepare and Produce Bakery Products This focus in different activities that will assess your level in terms in skills and Learning Outcome 1. Use appropriate equipment according to required bakery knowledge necessary to get a certificate of competencies for Bread and Pastry. products and standard operating procedures Successful completion of this course ensure that you have acquired the essential skills to be on our way to become a certified in bread and pastry. 1.1. Select, measure and weigh required ingredients according to recipe or production requirements. Learning Outcome 2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired characteristics Learning Outcome 3. Bake bakery products according to techniques and appropriate conditions 3.1 Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipe specifications Assessment ………………………………………………… Key to Answers ………………………………………………… What I Have Learned ………………………………………………... References ………………………………………………… 1 WHAT DO YOU NEED TO KNOW? Lesson Information Equipment: 1. Mixers Mixers are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand, electric mixers are required in large scale baking such as those in commercial bakery. Vertical Mixer This type of mixer is one of the most common equipment used in baking as shown in Figure 1 below. Tabletop mixers have the capacity of 4.75 to 19 L with the following main attachments: o Paddle- is used for general mixing o Wire whip- is used for beating egg foams and cream o Dough arm- is used for mixing and kneading yeast dough. It is important to make sure that you are using the right attachment in your mixer to produce good quality product. 2. PROOFER – A proofer is a special box in which the ideal conditions for fermenting yeast dough can be created. The box maintain s a preset warm temperature and humidity level appropriate to the specific dough. 2 3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for producing breads, cakes, pasties, cookies and other baked products. Ovens are WHAT DO YOU NEED TO KNOW? enclosed spaces in which food is heated, usually by hot air (except in the case of microwave ovens, which are not especially useful in the bakeshop.) Deck Oven – Deck oven are so called because the item to be Lesson Information baked- either on sheet pans or, in the case of some breads, freestanding - are placed directly on the bottom, or deck, of the Equipment: oven. There are no racks for holding pans in deck ovens. Deck oven are also called Stack ovens because several may be 1. Mixers stacked on top of one another. Mixers are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand, electric mixers are required in large scale baking such as those in commercial bakery. Vertical Mixer This type of mixer is one of the most common equipment used in baking as shown in Figure 1 below. Rack Oven - A rack oven is a large oven into which entire racks full of sheet pans can be wheeled for baking. Normal baker’s racks hold 8 to 24 full-size sheet pans, but racks made specifically to go into rack ovens usually hold 15 to 20 pans. Rack ovens hold 1 to 4 of these racks at once. The ovens are also equipped with steam injectors. Mechanical Oven - In a mechanical oven, the food is
Load more

Recommended publications
  • Price List 7/03
    NET PRICE LIST J. B. Prince Company, Inc. Effective January 1, 2014 36 East 31st Street, New York, NY 10016 Tentative date for next price list: July 1, 2014 Tel: 212-683-3553 • 800-473-0577 • Fax: 212-683-4488 Office hours: 9:00 AM to 5:00 PM, Order online: www.jbprince.com Monday through Friday, Eastern Time PRICE CHANGES: Every effort will be made to maintain these prices, PERSONAL CHECKS: Sending a personal check can delay shipment up but due to fluctuating costs, it may be necessary to change them without to 2 weeks for bank clearance. notice. SHIPPING CHARGE: Actual shipping charges will be added. GUARANTEE: If you are not completely satisfied, we will accept the We do not charge “handling” or “packing” fees. prompt return of any unused item for replacement, exchange or full refund of the purchase price. CANADA PRICES: Our prices are in U.S. Dollars. Please make sure checks or RETURNS: Please contact us for return authorization . money orders are in U.S. Currency. SHIPPING COSTS: Most prices are F.O.B. our DELIVERY: Normally we ship UPS where warehouse in New York City. Some are drop shipped directly from the available. Allow 1 to 2 weeks for delivery. Faster delivery can be manufacturer and have fixed shipping costs. See below or call for details arranged. Contact us for rates. on shipping costs. CUSTOMS & TAXES: Your customs broker or UPS will collect from you ORDERING: By phone (800 473-0577) from 9:00 A.M. when the package is delivered. until 5:00 P.M.
    [Show full text]
  • Price List 7/03
    NET PRICE LIST J. B. Prince Company, Inc. Effective August 1, 2011 36 East 31st Street, New York, NY 10016 Tentative date for next price list: January 1, 2012 Tel: 212-683-3553 • 800-473-0577 • Fax: 212-683-4488 Office hours: 9:00 AM to 5:00 PM, Order online: www.jbprince.com Monday through Friday, Eastern Time PRICE CHANGES: Every effort will be made to maintain these prices, PERSONAL CHECKS: Sending a personal check can delay shipment up but due to fluctuating costs, it may be necessary to change them without to 2 weeks for bank clearance. notice. SHIPPING CHARGE: Actual shipping charges will be added. GUARANTEE: If you are not completely satisfied, we will accept the We do not charge “handling” or “packing” fees. prompt return of any unused item for replacement, exchange or full refund of the purchase price. CANADA PRICES: Our prices are in U.S. Dollars. Please make sure checks or RETURNS: Please contact us for return authorization. money orders are in U.S. Currency. SHIPPING COSTS: Most prices are F.O.B. our DELIVERY: Normally we ship UPS where warehouse in New York City. Some are drop shipped Our prices are not available. Allow 1 to 2 weeks for delivery. Faster deliv- directly from the manufacturer. See below for details on ery can be arranged. Contact us for rates. shipping costs. “manufacturer’s list” CUSTOMS & TAXES: Your customs broker or UPS will ORDERING: By phone (800 473-0577) from 9:00 A.M. to prices. They are as collect from you when the package is delivered.
    [Show full text]
  • Alphanumeric Index
    ITEM NUMBER DESCRIPTION PAGE ITEM NUMBER DESCRIPTION PAGE WEARABLES B624 ................Croissant Cutter - Cuts 4 x 8” Triangles ...................................................60 A104-B ..............Baker’s Cap - Black ...................................................................................70 B624-B ..............Croissant Cutter - Cuts 4.5 x 6” Triangles ..................................................60 A104-W .............Baker’s Cap - White ...................................................................................70 B624-C ..............Croissant Cutter - 5.5 x 6.75” Triangles ....................................................60 A107-8.75 .........Pleated Chef’s Hat 8.75” - Non woven fabric - pack of 10 ........................70 B624-E ..............Croissant Cutter - Cuts 3 Triangles ............................................................60 A146 ..................Bistro Apron, White - 34” x 30” (w/ Pocket) ................................................69 B627-A ..............Cake Marker 12/16 - Plastic .......................................................................47 A148 ..................Bib Apron, White - 39” x 35” .......................................................................69 B627-B ..............Cake Marker 14/18 - Plastic .......................................................................47 A149 ..................Bib Apron, Black Chalkstripe - 39” wide x 35” long ....................................69 B628-10 ............Cake Marker - 10 Sections - Stainless Steel
    [Show full text]
  • LOS INCAS EN EL ECUADOR Análisis De Los Restos Materiales (I Parte) Los Incas En El Ecuador
    LLOOSS IINNCCAASS EENN EELL EECCUUAADDOORR Análisis de los restos materiales Albert Meyers LOS INCAS EN EL ECUADOR Análisis de los restos materiales (I Parte) Los Incas en el Ecuador. Análisis de los restos materiales Albert Meyers Título original: Die Inka in Ekuador. Untersuchungen anhand ihrer materiellen Hinterlassenschaft. Estudios Americanistas de Bonn, No. 6, Bonn, 1976 Junta Monetaria Danilo Carrera Drouet, Presidente Banco Central del Ecuador Fidel Jaramillo Buendía, Gerente General Mauricio Yépez Najas, Subgerente General Dirección de Programas Culturales Juan Fernando Pérez Arteta, Director, Quito Programa Editorial Xavier Michelena, Editor © Ediciones del Banco Central del Ecuador, 1998 Apartado Postal Nº 17-21-366 Telefax: 568973 e-mail: [email protected] Quito, Ecuador © Ediciones Abya-Yala, 1998 Av. 12 de Octubre 14-30 y Wilson Casilla 17-12-719 Telf: 562-633/506-217/506-251 Fax: (593 2) 506255 e-mail: [email protected]. Quito, Ecuador Traducción del alemán: Christiana Borchart de Moreno Levantamiento y diseño: Abya-Yala Editing ISBN: 9978-72-077-4 (Colección Pendoneros) ISBN: 9978-04-310-1 (Los Incas en el Ecuador) INDICE I Parte Presentación ............................................................................................ 11 Prefacio a la edición en español ............................................................ 13 Prefacio ............................................................................................ 15 1. Introducción ...................................................................
    [Show full text]
  • Product Name Price SKU 10 KATINKO OINTMENT 53.00 JHG00001 30
    Product Name Price SKU 10 KATINKO OINTMENT 53.00 JHG00001 30 KATINKO OINTMENT 103.00 JHG00002 3M MULTI-PURPOSE SPONGE TRIAL 17.00 JHG00003 3M SCOTCH BRITE ANTIBAC SCRUB SPONGE 43.00 JHG00004 3M SCOTCH BRITE DELICATE CARE SPONGE TRIAL 18.00 JHG00005 3M SCOTCH BRITE NET SPONGE 43.00 JHG00006 3M SCOTCH BRITE SCRUB PAD REGULAR 30.00 JHG00007 3M SCOTCH BRITE SCRUB PAD TRIAL 18.00 JHG00008 3M SCOTCH BRITE SCRUB SPONGE TRIAL 35.00 JHG00009 3M SCOTCHBRITE /SPONGE MINI 25.00 JHG00010 3M SCOTCHBRITE /SPONGE MINI 13.00 JHG00011 3M SCOTCHBRITE TWIN SCRUB PAD 43.00 JHG00012 555 FRIED SARDINES HOT & SPICY 55G 31.00 JHG00013 555 SARDINES GREEN 155G 20.00 JHG00014 555 SARDINES GREEN 42G 49.65 JHG00015 555 SPANISH SARDINES 155G 32.00 JHG00016 555 TUNA ADOBO 155G 25.50 JHG00017 555 TUNA AFRITADA 155G 25.50 JHG00018 555 TUNA CALDERETA 155G 25.50 JHG00019 555 TUNA FLAKES AND OIL 155G 28.50 JHG00020 555 TUNA MECHADO 155G 26.00 JHG00021 658 TOOTHBRUSH ( GREEN) 11.00 JHG00022 ACIETE DE MANZANILLA (IPI)/25ML 16.00 JHG00023 ACIETE DE MANZANILLA (IPI)/50ML 24.00 JHG00024 AJI. GINISA MIX 40 G 13.50 JHG00025 AJINOMOTO 11g / 18's 53.00 JHG00026 AJINOMOTO BOTTLE 100g 38.00 JHG00027 AJINOMOTO CHICKEN SAVOR 8G / 12s 28.00 JHG00028 AJINOMOTO GINISA MIX 7g/16's per pack 33.00 JHG00029 AJINOMOTO POUCH 100G 22.00 JHG00030 AJINOMOTO POUCH 250g 48.50 JHG00031 ALASKA FRESH MILK 1L X 2 147.00 JHG00032 ALASKA CHOCO 30GX12 (doz) 90.00 JHG00033 ALASKA CHOCO RTD 110ML 13.00 JHG00034 ALASKA CHOCO RTD 185ML 20.00 JHG00035 ALASKA CHOCO RTD 236ML 25.00 JHG00036 ALASKA CONDENSADA MILK
    [Show full text]
  • Euphemisms for Taboo Words: Iliganon’S Sociolinguistical Approach for Social Harmony
    Journal of Education & Social Policy Vol. 6, No. 4, December 2019 doi:10.30845/jesp.v6n4p7 Euphemisms for Taboo Words: Iliganon’s Sociolinguistical Approach for Social Harmony Prof. Marilyn Tampos-Villadolid Department of Social Sciences and Humanities College of Education and Social Sciences Mindanao State University-Naawan 9023 Naawan, Misamis Oriental, Philippines Dr. Angelina Lozada Santos Department of Filipino and Other Languages College of Arts and Social Sciences Mindanao State University-Iligan Institute of Technology 9200 Iligan City, Lanao del Norte, Philippines Abstract Iliganon’s are local residents of Iligan City in Mindanao Island in southern Philippines. They are conservative and generally peace-loving. They do not provoke or start a discord or use a language that is socially unacceptable. Hence, words that have negative effect to listeners are taboo, and to push through the message they want to convey, euphemisms are used. Quota, purposive, and convenience samplings were utilized to attain the desired number of respondents classified as professionals and non-professionals, male and female. The open- ended questionnaire used contained a list of local taboo words which have heavy sexual meanings, repulsive dirt emanating from the body, and other words that evoked aversion to the sensibility of an ordinary person. The respondents listed the euphemisms they commonly used when speaking about these taboo words. Frequency count, percentage, ranking, and chi-square were used to interpret the data. Results showed that the respondents used 10,529 euphemisms for 62 taboo words under six groups. Both variables were found significant at .05 level of chi-square. Euphemisms were effectively utilized to conceal the socially unacceptable words in Iliganon’s speech.
    [Show full text]
  • Intellectual Property Center, 28 Upper Mckinley Rd. Mckinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel
    Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < November 12, 2018 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION .................................................................................................... 2 1.1 ALLOWED NATIONAL MARKS .............................................................................................................................................. 2 Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < November 12, 2018 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION 1.1 Allowed national marks Application No. Filing Date Mark Applicant Nice class(es) Number 25 EUROPEAN 1 4/2016/00506141 November APPLETISER 32 REFRESHMENTS [IE] 2016 27 January INTECH GROUP 2 4/2017/00001190 UV CARE 11 2017 INNOVATIONS CORP. [PH] 27 January INTECH GROUP 3 4/2017/00001191 UV CARE 11 2017 INNOVATIONS CORP. [PH] 15 March MARCA PINA SPICED PINAKAMASARAP 4 4/2017/00003868 30 2017 COCO VINEGAR CORPORATION [PH] MARCA PINA SPICED 15 March PINAKAMASARAP 5 4/2017/00003870 COCO VINEGAR 30 2017 CORPORATION [PH] "SAWSARAP " 10 May MULTI COLOR Shiseido Company, Limited 6 4/2017/00007124 3 2017 GROUP [JP] 17 July 7 4/2017/00011226 WHO`S TEA Wanrong Lin [TW] 43 2017 13 YOUNG ARTISTS` 8 4/2017/00014678
    [Show full text]
  • CUESTIONES LÉXICAS Lismary Cristina Castillo Marengo
    LA ENSEÑANZA DEL ESPAÑOL PARA EXTRANJEROS EN VENEZUELA: CUESTIONES LÉXICAS Lismary Cristina Castillo Marengo ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral.
    [Show full text]
  • Food and Nutrition Research Institute of the Choose From, Several Food Items and Combinations Over Nutrition in the Same Household
    FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Philippines Department of Science and Technology T H E FNRI’S Mandates Mission Quality Policy As per E.O. 336, November 13, 2009: As the lead agency in food and nutrition research We are committed to provide products and and development, the FNRI’s mission is the: services in food and nutrition to both the • Undertake researches that define the government and private sectors and other citizenry’s nutritional status, with reference • provision of accurate data, correct stakeholders with the highest standards of to the malnutrition problem, its causes and information, and innovative technologies quality and reliability within our capabilities and effects; to fight malnutrition. resources according to customer requirements • Develop and recommend policy options, and to continually improve the effectiveness of strategies, programs and projects which our Quality Management System (QMS) at all address the malnutrition problem for Vision times in order to meet our customers’ satisfaction. implementation by appropriate agencies; and Consistent with the FNRI’s mandate is its vision of: • Diffuse knowledge and technologies in food Core Values and nutrition and provide S&T services to • optimum nutrition for all Filipinos, socially relevant stakeholders. and economically empowered through • Excellence scientifically sound, environment-friendly and globally competitive technologies. • Action-oriented • Teamwork • Sincerity MESSAGE FROM THE SECRETARY he school age period is critically important in food mixes and combinations in order to develop the life of a growing child. Experts agree that nutritious and satisfying supplementary food for Timproving nutrition during these growing up school children. years is one of the best investments we can make to achieve lasting progress in global health and The 2014 Menu Guide Calendar of the Food and development.
    [Show full text]
  • Filmed by the University of Library Dept. Of
    FILMED BY THE UNIVERSITY OF LIBRARY DEPT. OF PHOTOGRAPHIC REPRODUCTION MANUSCRIPT NO 20 MICROFILM NEGATIVE NO l(><H.20 NOTAS SODRE ZINACANTAN, CHIAPAS POR NI UNIDOS DI-I LA EXPEDICIÓN A ZINAOANTAN MM2-MM3 DAJO LA DIRECCIÓN DE SOL TAX NOTAS SOBRE ZINACANTAN, CHIAPAS FOR MIEMBROS DE LA EXPEDICIÓN A ZINACANTAN — 1942-3 BAJO LA DIRECCIÓN DE SOL TAX PRIMERA PARTE: Capitulo! Sobre la Organizaoión Religiosa-Polltiea. Ordenada por Fernando Cámara Barbaohano MICROFILM COLLECTION OP MANUSCRIPTS ON MIDDLE AMERICAN CULTURAL ANTHROPOLOGY NO. 20 UNIVERSITY OF CHICAGO LIBRARY CHICAGO, ILLINOIS 1947 ii Preface With funds supplied by the Instituto Nacional de Antropología e Historia, and by the government of the state of Chiapas, nine students of the Escuela Nacional de Antropología e Historia of Mexico accompanied me to Chiapas in December 1942 and January 1943. The primary purpose of the expedition was to learn how to do ethno- graphic field work. Needless to say, however, a secondary purpose was to learn something about the culture being studied. The Tzotzil- speaking community of Zinacantán was chosen for various reasons. First of all, my own interest in the modern Maya, arising from participation in the Carnegie Institution's general study of the area, required the selection of one of the Maya-speaking groups of Mexico. At the same time, Alfonso Villa Rojas had already begun studies for the Carnegie Institution of the Tzeltal-speaking Indians and it seemed advisable, therefore, to choose one of the closely related Tzotzil-speaking communities, which were at the time almost unknown ethnologioally. ZinaoantAn specifically was chosen because it is relatively small (oompared, for example, to Chamula) and because it is easily accessible by oar to Ciudad Las Casas.
    [Show full text]
  • Revised on May 2020
    Revised on May 2020 ACRONYMS BHS Barangay Health Station BHW Barangay Health Worker BNS Barangay Nutrition Scholar BSFP Blanketed Supplementary Feeding Program CHT Community Health Teams CMAM Community-Based Management of Acute Malnutrition CTC Community Therapeutic Care DHMT District Health Management Team DOH Department of Health DALY Disability-Adjusted Life Year DSWD Department of Social Welfare and Development ENA Essential Nutrition Action ENN Emergency Nutrition Network EPI Expanded Program of Immunization FDA Food and Drug Administration FNRI Food and Nutrition Research Institute FANTA Food and Nutrition Technical Assistance G6PD Glucose-6-Phosphate Dehydrogenase Deficiency GAM Global Acute Malnutrition GFD General Food Distribution GIDA Geographically Isolated and Disadvantaged Area GNC Global Nutrition Cluster GP Garantisadong Pambata HC Health Center IEC Information, Education, and Communication IFE Infant Feeding during Emergency IYCF Infant and Young Child Feeding IMAM Integrated Management of Acute Malnutrition IMCI Integrated Management of Childhood Illness IPF In-Patient Facility ITC Inpatient Therapeutic Care IU International Units IUGR Intrauterine Growth Restriction LMICs Low and Middle Income Countries MAM Moderate Acute Malnutrition MCH Maternal and Child Health MHO Municipal Health Officer National Guidelines on the Management of Moderate Acute Malnutrition for Children under Five Years 3 MNAO Municipal Nutrition Action Officer MUAC Mid-Upper Arm Circumference NAOs Nutrition Action Officers NiE Nutrition in Emergency
    [Show full text]
  • Fortification Assessment Coverage Toolkit (Fact) Household Questionnaire Customization Guidelines
    FACT FORTIFICATION ASSESSMENT COVERAGE TOOLKIT (FACT) HOUSEHOLD QUESTIONNAIRE CUSTOMIZATION GUIDELINES This document provides • guidelines on how to adapt and customize the “FACT household questionnaire template”; • an explanation of how to read the household questionnaire; and • instructions on how to adapt each module of the household questionnaire. This document should be read in conjunction with the following accompanying tools: • “FACT Household Questionnaire Template,” which provides the standard household questionnaire template; • “FACT Fieldwork Manual for the Household Assessment,” which provides information on what each question in the standard questionnaire means and how it should be administered; and • “FACT Indicators Definitions and Measurement Guidelines,” which illustrates how the questions in the questionnaire are used to construct the key indicators of a FACT survey. Version: 2019 FORTIFICATION ASSESSMENT COVERAGE TOOLKIT 1 The customization process The standard FACT Household Questionnaire has been developed to meet the standard objectives of a FACT survey as specified in section 1.2 of the Fortification Assessment Coverage Toolkit Manual. There- fore, depending on the survey objectives, the questionnaire will need to be adapted and some modules might be deleted while others might be added. It is strongly recommended that the guidelines set out in this document be followed when customizing the household questionnaire. Furthermore, customizing the questionnaire without an understanding of what is being measured might result in questions that do not meet the survey objectives. That is why this document must be read together with the “FACT Fieldwork Manual for the Household Assessment” and the “FACT Indicators Definitions and Measurement Guidelines” so that the questionnaire designers develop a good understanding of what a FACT survey is trying to measure.
    [Show full text]