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Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
University of Florida Thesis Or Dissertation Formatting
GENETICS AND EVOLUTION OF MULTIPLE DOMESTICATED SQUASHES AND PUMPKINS (Cucurbita, Cucurbitaceae) By HEATHER ROSE KATES A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2017 © 2017 Heather Rose Kates To Patrick and Tomás ACKNOWLEDGMENTS I am grateful to my advisors Douglas E. Soltis and Pamela S. Soltis for their encouragement, enthusiasm for discovery, and generosity. I thank the members of my committee, Nico Cellinese, Matias Kirst, and Brad Barbazuk, for their valuable feedback and support of my dissertation work. I thank my first mentor Michael J. Moore for his continued support and for introducing me to botany and to hard work. I am thankful to Matt Johnson, Norman Wickett, Elliot Gardner, Fernando Lopez, Guillermo Sanchez, Annette Fahrenkrog, Colin Khoury, and Daniel Barrerra for their collaborative efforts on the dissertation work presented here. I am also thankful to my lab mates and colleagues at the University of Florida, especially Mathew A. Gitzendanner for his patient helpfulness. Finally, I thank Rebecca L. Stubbs, Andrew A. Crowl, Gregory W. Stull, Richard Hodel, and Kelly Speer for everything. 4 TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. 4 LIST OF TABLES ............................................................................................................ 9 LIST OF FIGURES ....................................................................................................... -
Whole Wheat Pumpkin, Carrot, Zucchini, Maple Walnut Bread Serves 8-12
Whole Wheat Pumpkin, Carrot, Zucchini, Maple Walnut Bread Serves 8-12 Ingredients: 1 cup zucchini (shredded) 1 cup carrots (shredded) ½ cup coconut sugar 1/3 cup pumpkin puree ¼ cup maple syrup 1 tsp vanilla extract 2 eggs 1.5 cup whole wheat flour 1 cup walnuts (chopped, divided) 4 tsp baking soda 1 tsp cinnamon ½ tsp salt Directions: 1. Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan with canola oil or cooking spray. 2. In a large bowl, mix together zucchini, carrot, pumpkin, sugar, maple syrup, vanilla, and eggs. 3. In a medium bowl, whisk together flour, baking soda, salt and cinnamon until combined. 4. Stir dry ingredients into wet ingredients until well combined. Fold in walnuts, saving about ¼ cup for topping. 5. Pour batter into pan and top with leftover walnuts. Bake 70-80 minutes, or until a toothpick inserted into the center comes out clean. Cook for 10 minutes before removing from pan. Nutrition Tips: 1. If you have a walnut allergy or simply don’t love walnuts, substitute this ingredient for a different heart-healthy nut/legume such as almonds, pecans, or peanuts. 2. Using canola oil in place of butter or vegetable lard is one simply way to switch towards using more heart-healthy oils, rich in monounsaturated and polyunsaturated fats which may help reduce your LDL (bad) cholesterol and increase HDL (good) cholesterol. 3. This bread recipe freezes well. Consider doubling the recipe and freezing the second loaf. Source: Nicolette Maggiolo is the Registered Dietitian for Home Base, a Red Sox Foundation and Massachusetts General Hospital Program, where she provides individual and group nutrition counseling to veterans and their families. -
UNIVERSITY of CALIFORNIA, SAN DIEGO Pollinator Effectiveness Of
UNIVERSITY OF CALIFORNIA, SAN DIEGO Pollinator Effectiveness of Peponapis pruinosa and Apis mellifera on Cucurbita foetidissima A Thesis submitted in partial satisfaction of the requirements for the degree Master of Science in Biology by Jeremy Raymond Warner Committee in charge: Professor David Holway, Chair Professor Joshua Kohn Professor James Nieh 2017 © Jeremy Raymond Warner, 2017 All rights reserved. The Thesis of Jeremy Raymond Warner is approved and it is acceptable in quality and form for publication on microfilm and electronically: ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ Chair University of California, San Diego 2017 iii TABLE OF CONTENTS Signature Page…………………………………………………………………………… iii Table of Contents………………………………………………………………………... iv List of Tables……………………………………………………………………………... v List of Figures……………………………………………………………………………. vi List of Appendices………………………………………………………………………. vii Acknowledgments……………………………………………………………………... viii Abstract of the Thesis…………………………………………………………………… ix Introduction………………………………………………………………………………. 1 Methods…………………………………………………………………………………... 5 Study System……………………………………………..………………………. 5 Pollinator Effectiveness……………………………………….………………….. 5 Data Analysis……..…………………………………………………………..….. 8 Results…………………………………………………………………………………... 10 Plant trait regressions……………………………………………………..……... 10 Fruit set……………………………………………………...…………………... 10 Fruit volume, seed number, -
Community Cookbook
Community Cookbook Curated by Sienna Fekete Designed by Rin Kim Ni Illustrations by Shireen Alia Ahmed This community cookbook was conceptualized as a way to bring together cherished recipes, the memories, traditions and family legacies we carry with them, and make folks feel a little more connected to one another. Inspired by the history of community cookbooks as a tool for community reciprocity and skill-sharing, I know food to be a great unifier. I grew up with an immense love for food, discovering new tastes and textures, and the creative possibility of food—without an extensive knowledge of the practice of cooking itself nor a way around the kitchen. This is my way of learning and exploring food together with my community and creating a community-generated resource that hopefully will inspire us all to learn from each other and try out some new things. Dedicated to my twelve-year-old self, a novice yet ambitious food-lover and all the folks who showed me about the power of good food <3 - Sienna Fekete 3 Table of Contents: Side Dishes / Dips / Spreads / Breads Main Dishes 10-11 Lima Bean Masabeha - Gal Amit 48-49 Sunday Shakshuka - Margot Bowman 12-13 Jawole’s Momma’s Grandmother’s White Beans - Jawole Willa Jo Zollar Teochew Chive Dumplings - Vanessa Holyoak 50-51 14-15 Family Scones - Vanessa Gaddy Harissa Chickpea Bowl With Potatoes, Lemon-y Tahini & Greens - 52-53 Anna Santangelo 16-17 Maya’s New Mexican Hatch Chili Cornbread - Maya Contreras 54-55 Kousa Mashi - Sanna Almajedi 18-19 Muhammara Traditional Arabic Red Pepper and Walnut -
THE LIFE of a PUMPKIN - Update #3
THE LIFE OF A PUMPKIN - update #3 The days are getting longer, and spring is on the way. If you read our second update, you learned about plant hardiness zones and how to read a seed packet to figure out if it’s the right variety to plant in your area. We hope you picked out a nice pumpkin variety and now have your seeds on hand. Even if you aren’t planting this year, you can still follow The Life of a Pumpkin along with us. If you haven’t bought pumpkin seeds and still want to join us for this ongoing activity, get your seeds now! Many local plant nurseries and hardware stores sell seeds, but they may run out of certain varieties as other gardeners get ready for spring planting. Buy seeds intended for planting, not the kind you find in the snack aisle at your favorite grocery store. Pumpkin seeds are a tasty and healthy snack called pepitas. Pepitas are usually roasted and salted, like sunflower seeds that are also good for snacking. That means the seeds will not sprout and grow. Pumpkin seeds for planting Pumpkin seeds (pepitas) for snacking Seeds are self-contained little powerhouses of potential energy. They have everything needed for the growth and development of a new plant, all tucked safely inside. Seeds typically have 3 main parts: ▫ seed coat – layers that protect the seed from drying out or damage while it is dormant (not growing) ▫ cotyledon – the two halves of the seed that provide food (starch and protein) as the seedling starts to grow ▫ embryo – the part that grows into a plant Finding a warm spot to start your seeds Outside temperatures are still far too cold for our seeds, so we’ll need to start them indoors. -
Instant Pot Pumpkin Spiced Spaghetti Squash
Instant Pot Pumpkin Spiced Spaghetti Squash After months of summer squash in just about every meal, I’m happy to move on to winter squash. Don’t get me wrong — I love zucchini in just about every way, but as the weather gets cooler, our food choices change, and right now, I’m all about winter squash. At the farmer’s market last weekend, there was a wide variety of squash (tip: if you want to try a different and interesting variety of winter squash, head to your farmer’s market, where you’ll always find more than just the usual acorn and butternut you see at the grocery store) and I picked up a few, including a spaghetti squash, which I don’t eat very often. After this meal, that may change however. I recently got an Instant Pot, which I’ve been putting off for a while, and this dish was one of the first few things I’ve cooked in it. Winter squash has never been one of my favorite foods to cook at home, mostly due to how heavy, tough, and unwieldy they are, so I usually either eat my squash out, or buy it prepped and ready to go. My Instant Pot totally changed that, and now I can’t wait to move on to the next one. This recipe is super simple, yet amazingly delicious. Once you’ve cooked the squash, you just scrape the noodles from the skin, and toss with a quick dressing of Ava Jane’s Kitchen Avocado Oil, cider vinegar and the Pumpkin Pie Spice blend I got from Ava Jane’s Kitchen. -
Preparing the Season Food
Interesting Food Stories Preparing the Season Food Korea has clear distinctions for the four seasons. All creation buds in spring, the entire world grows green in summer, and fruits are borne in fall. Then, natures sleeps in preparation for the next year in winter. Although people can eat food whenever they want because of imported food and development of food storage, seasonal foods are cheap and most delicious in the right season. It is also fun to wait for your favorite season and its foods as well. Shall we look for seasonal delicacies? Spring Summer Autumn This is sprouting season, and the greenery In the hot summer, it is easy to lose your temper This is the season in which all things bear fruits gives the fresh flavor of spring. Fresh spring or for foods to lose their flavor. Luckily, there and “cheongomabi.” The meaning of this word is vegetables are good to eat with seasoning, are enough sweet fruits and vegetables that that humans or even animals get fat from eating or you can boil them in soup. It is better to will help you overcome the heat of the summer. tasty foods. Freshly harvested grains from this eat vegetables that directly came from the season also taste better. mountains or fields. Vegetables Vegetables Vegetables naengi (shepherd's purse) gaji (eggplant) haepssal (newly harvested rice) dallae (wild chive), chwi namul (groundsel) putgochu (greed chili) oksusu (corn), gamja (potato) dolnamul (sedum), ssuk (wormwood) aehobak (young cucumber) goguma (sweet potato) dureup (angelica), deodeok (mountain herb) yeolmu (young -
Squash Recipes
Squash Recipes Created by Nicole Porter Wellness Savory Squash 7 ingredients · 35 minutes · 4 servings Directions Ingredients 1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. 1 Delicata Squash (washed and chopped with skin on) 2. Add the chopped squash to the baking sheet, drizzle with avocado oil, sea salt and pepper and bake for 22 to 25 minutes, or until tender when pierced with a fork. Add the 2 cups Butternut Squash (peeled and chopped) chopped hazelnuts to the baking sheet at the halfway point. 1 tsp Avocado Oil 3. Remove the squash from the oven and transfer to a platter. Garnish with goat cheese Sea Salt & Black Pepper (to taste) and fresh parsley. Serve and enjoy! 1/4 cup Hazelnuts (roughly chopped) Notes 1/4 cup Goat Cheese (crumbled) 1 tbsp Parsley (chopped) Nut-Free Omit the hazelnuts and use pumpkin or sunflower seeds instead. No Parsley Omit or use another fresh herb of your choice. No Avocado Oil Use extra virgin olive oil or melted coconut oil instead. Nicole Porter Wellness [email protected] Squash Baked Egg 4 ingredients · 50 minutes · 1 serving Directions Ingredients 1. Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper. 1 Acorn Squash 2. Slice acorn squash in half and remove the seeds. Place on the baking sheet and brush 1 1/2 tsps Extra Virgin Olive Oil with oil. Bake the squash face down for 25 to 30 minutes or until tender. 2 Egg 3. Remove the squash from the oven and flip over so the flesh side is facing up. -
Preserving Pumpkin and Winter Squash
PRESERVING PUMPKIN AND WINTER SQUASH Kayla Wells-Moses, Family and Consumer Sciences Educator, WSU Colville Reservation Extension, Washington State University FS303E WSU EXTENSION | PRESERVING PUMPKIN AND WINTER SQUASH General Information Pumpkins and squash are commonly used in soups, pies, and breads. Cubes of pumpkin and other squash can be roasted for a healthy side dish. As indicated by the bright orange color of pumpkins, they contain high amounts of beta-carotene (U of I Extension 2016a). Beta-carotene protects against heart disease and may help prevent certain cancers. Squash is also a good source of potassium, niacin, iron, and fiber (U of I Extension 2016b). Squash are categorized as summer squash and winter squash. Summer squash are tender vegetables that are grown during warm, frost-free seasons and are harvested before the rind hardens and the fruit matures (U of I Extension 2017). As opposed to winter squash that grows on vines, summer squash grows on bush-type plants (Florkowska and Westerfield 2016). Winter squash is harvested after it forms the hard rind that allows for cold-weather storage (Florkowska and Westerfield 2016). There are many varieties of winter squash and pumpkins that are suitable for preservation. Squash varieties that preserve well are: acorn, buttercup, butternut, banana, golden delicious, Hubbard, and sweet meat (Figure 1 and Figure 2). Pumpkin varieties that are best for preserving are sugar and pie varieties. This publication outlines how to preserve pumpkins and winter squash, from harvesting and storing, to canning, freezing, and dehydrating for long-term storage. Figure 1. Acorn squash (iStock Photo). Figure 2. -
Silk Road Pumpkin Soup Kabocha Squash Is One of My Favorite
Silk Road Pumpkin Soup Kabocha squash is one of my favorite squashes to work with. It really doesn’t get its due, especially when compared to its famous cousin, butternut squash. Kabocha isn’t as sweet as butternut, but has what I think of as a lovely, nutty taste. It also smells like heaven when it’s roasting. Paired with parsnips, this soup is a fiber powerhouse, proving again that fiber-rich foods are far from tasteless. 4 tablespoons olive oil, divided Sea salt ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ½ teaspoon ground cardamom 2½ pounds kabocha squash, quartered and seeded 1 yellow onion, diced 2 parsnips, diced small 2 cloves garlic, minced 1 tablespoon minced fresh ginger 6 cups Magic Mineral Broth or store-bought broth 2 teaspoons freshly squeezed lemon juice Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl combine 2 tablespoons of the olive oil, ¼ teaspoon salt, the allspice, ¼ teaspoon of the cinnamon, and ¼ teaspoon of the cardamom. Rub the spice mixture into the cut sides of the squash using your hands or a pastry brush. Place the seasoned squash on the prepared baking sheet and roast for 30 minutes or until tender when pierced with a knife. While the squash is roasting heat the remaining 2 tablespoons of olive oil in a soup pot over medium-high heat, then add the onion, parsnips, and ¼ teaspoon salt and sauté until golden and translucent, about 6 minutes. Add the remaining ¼ teaspoon of cinnamon, the remaining ¼ teaspoon of cardamom, the garlic, and ginger; sauté until fragrant, about 30 seconds more. -
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1 HAZIRLAYANLAR PREPARED BY Proje Koordinatörü, Veli ÇELİK İl Kültür ve Turizm Müdürü Bircan KALAYCI DURDU Fatma Emel BUDAKOĞLU FOTOĞRAFLAR PHOTOS BY Aydın DURDU 2 3 PREFACE ÖNSÖZ Mugla is a province that has a great potential with its cultural Muğla güneş, deniz, kum üçgeninde gerçekleşen kıyı heritage of many antique civilizations, its nature, climate and turizminin yanında bir çok antik uygarlığın eserleri ile dolu more as well as its coastal tourism of sun, sea and sand . zengin kültür mirasıyla, doğası, iklimi ve nice özellikleri ile çok önemli bir potansiyele sahiptir. Having 1484 km of coastal length, our province, Mugla has many kinds of high quality accommodation facilities, travel İlimiz, 1484 km. kıyı uzunluğunun çevrelediği coğrafyada agencies, marinas, yachts and other tourism-related sectors. her türden yüksek kaliteli konaklama tesisleri, seyahat Mugla welcomes more than 3 million foreign and about 4 acentaları, marina ve yatları ve turizmle ilişkili tüm diğer million domestic visitors annually . sektörleri ile ziyarete gelen yılda ortalama 3 milyondan fazla yabancı, yaklaşık 4 milyon da yerli turisti en iyi Thanks to both natural and historical value and tourism şekilde ağırlamaktadır. background of the province, lots of activities like paragliding, rafting, sailing, surfing, kayaking, mountain biking, jeep Doğal ve tarihi değerleri ile turizm altyapısı İlimizde safari, horse safari, biking, hiking and thermal tourism can paragliding, rafting, dalış, yelken, kitesurf, surf, kano, be practised. Also integrating rural areas around holiday dağ bisikleti, jeep safari, atlı safari, bisiklet, yürüyüş, destinations to tourism makes it possible to spread tourism termal turizm gibi çeşitli faaliyetlerinin yapılmasına, tatil into 12 months. bölgelerine yakın mesafedeki kırsal alanların turizme entegrasyonununa, turizmin 12 aya yayılmasına olanak It is crucial for the tourism sector to predict at least 40, sağlamaktadır.