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Tm-10-7360-201-10
TM 10-7360-201-10 OPERATOR'S MANUAL EQUIPMENT DESCRIPTION 1-3 OPERATING INSTRUCTIONS 2-1 PREVENTIVE MAINTENANCE CHECKS AND SERVICES (PMCS) 2-19 MAINTENANCE INSTRUCTIONS 3-1 This copy is a reprint which includes current pages from Changes 1 and 2. BAKERY PLANT, TRAILER MOUNTED, FIELD MODELS M-1945, M-1945-50, M-1945-53, AND M-534-68 NSN 7360-00-221-2418 AND NSN 7360-01-010-0787 HEADQUARTERS, DEPARTMENT OF THE ARMY 16 JUNE 1986 TM 10-7360-201-10 C2 CHANGE HEADQUARTERS DEPARTMENT OF THE ARMY No. 2 } Washington, D.C., 5 June 1989 Operator's Manual BAKERY PLANT, TRAILER MOUNTED, FIELD Models M-1945, M-1945-50, M-1945-53 and M-534-68 NSN 7360-00-221-2418 and NSN 7360-01-010-0787 TM 10-7360-201-10, 16 June 1986, is changed as follows: 1. Remove and insert pages as indicated below. New or changed text material is indicated by a vertical bar in the margin. An illustration change is indicated by a miniature pointing hand. Remove pages Insert pages 1-13 and 1-14 1-13 and 1-14 B-5 and B-6 B-5 and B-6 2. Retain this sheet in front of manual for reference purposes. By Order of the Secretary of the Army: CARL E. VUONO General, United States Army Chief of Staff Official: WILLIAM J. MEEHAN, II Brigadier General, United States Army The Adjutant General DISTRIBUTION: To be distributed in accordance with DA Form 12-25A, Operator's Maintenance requirements for Bakery Plant, Trailer Mounted, M-1945. -
The Back and Why It Hurts
CHAPTER 4 The Back and Why It Hurts CONTENTS 1 The Spine 2 The Back in Distress 3 Risk Factors 4 Lifting and Other Forceful Movements 5 Work Postures and Conditions 6 Tool Belts and Back Belts 7 Ergonomics and Other Safety Measures 50 INTRODUCTION The construction industry has the highest rate of back injuries of any indus- try except the transportation industry. Every year, these injuries causes 1 OBJECTIVES in 100 construction workers to miss anywhere from 7 to 30 days of work. Upon successful completion Most of the back problems occur in the lower back. There is a direct link of this chapter, the between injury claims for lower-back pain and physical activities such as participant should be lifting, bending, twisting, pushing, pulling, etc. Repeated back injuries can able to: cause permanent damage and end a career. Back pain can subside quickly, linger, or can reoccur at any time. The goal of this chapter is to expose risks 1. Identify the parts of the and to prevent back injuries. spinal column. 2. Explain the function of the parts of the spinal KEY TERMS column. compressive forces forces, such as gravity or the body’s own weight, 3. Define a slipped disc. that press the vertebrae together 4. Discuss risks of exposure disc tough, fibrous tissue with a jelly-like tissue center, separates the vertebrae to back injuries. horizontal distance how far out from the body an object is held 5. Select safe lifting procedures. spinal cord nerve tissue that extends from the base of the brain to the tailbone with branches that carry messages throughout the body vertebrae series of 33 cylindrical bones, stacked vertically together and separated by discs, that enclose the spinal cord to form the vertebral column or spine vertical distance starting and ending points of a lifting movement 51 1 The Spine Vertebrae The spine is what keeps the body upright. -
Labelling of Origin-2018.06.04-P.Carrà
The Italian rice is not a commodity Paolo Carrà Chairman of the Board of Directors Ente Nazionale Risi Brussels, 4 June 2018 Ente Nazionale Risi is a public Agency supervised by the Italian Ministry of Agriculture which aims to protect the national rice production. Italy is the first rice producer in the EU Italy 52.20% Spain 25.80% Portugal 6.97% Greece 5.49% France 4.66% Romania 2.44% Bulgaria 1.78% Hungary 0.66% The Italian rice production represents 0.2% of the world rice production The names of some rice varieties grown in Italy (e.g. Carnaroli, Arborio, Vialone nano) are as important as trademarks. The rice grown in EU has been recognized by the European Commission as a public good from the environmental point of view. The rice grown in EU is sustainable from the environmental point of view and it is healthy for consumers. The rice imported into the EU is not always healthy and environmentally friendly. Sometimes the Basmati rice imported into the EU contains the fungicide Carbendazim which is banned in EU. During 2006 traces of a variety of unapproved GM rice were found in imports into EU from USA. In Italy there is the collective brand «Riso Italiano» managed by Ente Nazionale Risi. This brand guarantees the origin, nature and quality of the rice sold by Italian operators. The brand «Riso Italiano» was a good answer to the issue of unapproved GM rice imported from USA. The European rice, in particular the Italian rice, is different from rice grown in the rest of the world because it is not a commodity. -
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California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility. -
Antioxidant Capacity, Total Phenolic Content and Nutritional Composition of Asian Foods After Thermal Processing
International Food Research Journal 16: 571-580 (2009) Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing Tangkanakul, P., Auttaviboonkul, P., Niyomwit, B., Lowvitoon, N., Charoenthamawat, P. and *Trakoontivakorn, G. Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand Abstract: Asian foods were studied for antioxidant capacity, total phenolics, and nutritional value. Varieties of commonly consumed foods were selected for the present study. They are chicken curry, spicy stir-fried pork, spicy sausage, curry dip, sate sauce (peanut sauce), and a dessert from black glutinous rice. The foods were packed in retort pouches and sterilized to understand the effect of heat on natural antioxidants to scavenge peroxyl radicals (ORAC assay) and DPPH radicals. One hundred grams of examined foods exhibited antioxidant capacity and total phenolic content ranging from 154.15 to 1499.63 µmole trolox equivalent from 7.46 to 40.16 mg vitamin C equivalent (VCE) and from 14.53 to 145.93 mg gallic acid equivalent, respectively. The top three highest foods in antioxidant capacity were Mu phat phrik khing (40.16 mgVCE/100g), Khua kling mu (31.38 mgVCE/100g) and Nam phrik ong (23.54 mgVCE/100g). The results showed that natural antioxidants retained their activity after thermal processing. Total phenolic content have a positive high correlation (r2 = 0.90) with antioxidant capacity. The determined content of protein, fat, total dietary fiber and energy ranged 1.97-22.74, 2.28-24.97, 1.72-6.77 g/100 g and 125-342 Kcal/100 g, respectively. -
Modeling Compressive Stress Distributions at the Interface Between a Pallet Deck and Distribution Packaging
Modeling Compressive Stress Distributions at the Interface between a Pallet Deck and Distribution Packaging Jiyoun Yoo Dissertation submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Wood Science and Forest Products Joseph R. Loferski, Chairman Marshall S. White, Co-Chair Daniel P. Hindman Surot Thangjitham September 8, 2011 Blacksburg, VA Keywords: Compressive stress distributions, Pallet decks, Packaging, Beam on an elastic foundation, Pallet and packaging stiffness, Joint fixity, Modeling, Testing, Modulus of Elasticity, Rotation modulus Modeling Compressive Stress Distributions at the Interface between a Pallet Deck and Distribution Packaging Jiyoun Yoo (ABSTRACT) Three components, a pallet, packaging, and material handling equipment, of the unit load portion of the supply chain are physically and mechanically interacting during product storage and shipping. Understanding the interactions between two primary components, a pallet and packaging, in a unit load is a key step towards supply chain cost reduction and workplace safety improvement. Designing a unit load without considering physical and mechanical interactions, between those two components, can result in human injury or death caused from a unsafe workplace environment and increased supply chain operating costs, due to product damage, high packaging cost, disposal expense, and waste of natural resources. This research is directed towards developing predictive models of the compressive stress distributions using the principle of the beam on an elastic foundation and experimentally quantifying the compressive stress distributions. The overall objective of this study is to develop a model that predicts compressive stress distributions at the interface between a pallet deck and packaging as a function of: pallet deck stiffness, packaging stiffness, and pallet joint fixity. -
RICE and GRAINS
RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture. -
Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts
Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts & Pastry Ingredients Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Cheese selection from Around the World CHIMAY CLASSIC 5# HALLOUMI FONTINA DANISH Chimay Kynthos Denmark's Finest Belgium Cyprus Denmark Big earthy flavor from Enjoy this three milk blend, A semi-soft, smooth textured unskimmed, scalded cow semi-firm cheese fried or cow's milk cheese. Mellow, milk and a monastery grilled! sweet, aromatic & delicate washed rind. Made by the buttery flavor, with a hint of monks of Scarmont who also wild honey. Melts well, try in make Chimay beer, a nice fondue or sauces, also great Pack 1/4.5# companion beverage. Earthy, Pack 12/8.8Z Pack 1/10# with crusty breads & fruits. Supc#: 1722257 semi-soft with natural rind. Supc#: 7035154 Supc#: 7203623 FAVRSKOV DANISH BLUE BELLETOILE BULK 70% COMTE WEDGE 4-6 MONTH No Specified Brand Belletoile No Specified Brand Denmark France France Traditional Danish Blue White mold rind soft Made from raw cow milk in wheel is characterized by a ripening brie style triple the French-Comte of Jura. sharp, piquant and salty creme. Very buttery and Aged about 6 mos., it is firm, taste. It has a creamy white much richer than traditional dense, and bursting with big paste with blue mold brie, but in the very same Swiss flavor. Natural rind cultures. Pair with dessert shape. with straw color interior. Pack 1/6# wines or cider, figs, pears and Pack 1/6.61# Pack 2/10# One of best cheeses to use in Supc#: 2747290 honey. -
Stir Fry Curry Dishes Fried Rice Noodles Add-Ons/Extras Desserts
Curry Dishes Fried Rice Curry Dishes served with steamed Jasmine Rice. LUNCH DINNER LUNCH DINNER Choice of Chicken, Beef, Pork & Tofu $8.95 $12.95 H O U R S Choice of Chicken, Beef, Pork & Tofu $8.95 $12.95 Shrimp $10.95 $14.95 Monday Closed Shrimp $10.95 $14.95 Meat or Seafood Combo $12.95 $16.95 11:00 a.m. ~ 9:00 p.m. Tuesday ~ Saturday Meat or Seafood Combo $12.95 $16.95 (Meat Combo: Chicken, Beef, Pork, & Shrimp. Seafood Combo: Shrimp, Squid, & Scallops.) 12:00 p.m. ~ 8:00 p.m. Sunday (Meat Combo: Chicken, Beef, Pork, & Shrimp. Seafood Combo: Shrimp, Squid, & Scallops.) THAI FRIED RICE Lunch Served 11:00 a.m. ~ 3:00 p.m. Weekdays Only Stir fried Jasmine rice with egg, bell peppers and onions. Dinner Served 3:00 p.m. ~ Closing Weekdays PANANG Dinner Portions and Dinner Prices All Day on Weekends The most famous of curry. An excellent traditional panang curry dish with SPICY BASIL FRIED RICE DELIVERY & CATERING AVAILABLE creamy coconut milk, snow peas, bell peppers, green beans and Thai basil. Stir fried Jasmine rice with Thai basil, bell peppers, onions and chili paste. 1540 WELLS ROAD, SUITE 11 • ORANGE PARK, FLORIDA 32073 RED CURRY PINEAPPLE FRIED RICE Thai flavored with a mild red curry sauce, coconut milk, bamboo shoots, Stir fried Jasmine rice with egg, onions, pineapple, raisins and cashew nuts. (904) 579-4507 bell peppers, green beans and Thai basil. COCONUT THAI FRIED RICE YELLOW CURRY Our signature fried rice infused with coconut seasoning. Yellow curry paste and coconut milk, potatoes, bell peppers, carrots $2.00 and onions. -
University Centre
Infusion Menu Item FODMAP Ingredients to be Aware of Achari Beef Garlic Onion Yogurt Aloo Baingan Garlic Aloo Gobi Masala Garlic Onion Cauliflower Batter Fried Fish w/ Sauce Batter Mix Garlic Beef Cutlets Bread Crumbs Garlic Onion Beef Korma Garlic Onions Yogurt Beet Poriyal Beets Coconut Urad Dal Beetroot Curry Beets Garlic Mango Powder Onion Urad Dal Bhindi Masala Garlic Onion Mango Powder Broccoli and Water Chestnuts Baby corn Broccoli Celery Garlic Onion Vegetable base Butter Paneer Butter Curry Sauce Cauliflower Cream Cabbage and Bacon Stir Fry Celery Garlic Onion Cabbage and Dal Garlic Onion Split Peas Carrot and Beans Poriyal Coconut Onion Urad Dal Channa Masala Chickpeas Garlic Onion Chicken Afritada Garlic Green Peas Onion Chicken Shahi Cashewnuts Coconut Cream Garlic Onion Yogurt Chicken Sinigang Garlic Onion Chopsuey Cauliflower Baby corn Celery Garlic Leeks Mushroom Peas Coconut Crusted Fish w/ Creamy Chilli Lime Coconut Sauce Coconut Flour Garlic Crispy Fried Chicken w/ Sauce Garlic Powder Dal Fry Garlic Onion Toor Tal Fillipino Pork Adobo Onion Garlic Fish Curry Garlic Onion Gulai Telur Garlic Onion Hot and Sour Fish Garlic Onion Sambal Kaldereta Garlic Green Peas Onions Kheema Aloo Matar Garlic Green Peas Onion Kimchi Onion Garlic Flour Korean Chicken Wings Flour Garlic Onion Lamb Darbari Garlic Onions Yogurt Cashew Paste Lamb Hariyali Onions Yogurt Garlic Lamb Karahi Garlic Onions Yogurt Lamb Rendang Onions Garlic Mixed Vegetable Jafrezi Peas Onion Mushroom Cauliflower Baby corn Garlic Mushroom Pepper Fry Mushroom Garlic -
Appetizers – Pulutan
APPETIZERS – PULUTAN • LUMPIA SHANGHAI – Your choice of PORK OR CHICKEN, . Served with Spicy Sweet & Sour sauce or Cane Vinegar Garlic dipping sauce. 9.95 • SEAFOOD GINATAANG KUHOL - (REAL ESCARGOT / CULTURED SNAILS) Sauteed in garlic, onions, ginger and coconut milk. Served on a wonderful coconut base broth with chili leaves and fresh baby spinach. 13. 5 SEASONAL (Gluten Free) • SEAFOOD CALAMARES – BREADED SQUID SERVED WIT H COCKTAIL OR TARTAR SAUCE 13.50 SEASONAL • ONE MEDIUM CRISPY PATA/ PORK HOCK - deep fried pork hock / PIGS FEET Crispilicious skin outside and tender and juicy on the inside. - 18.75 ( GF) • PORK TOKWA AT LECHON –Fried tofu & Lechon kawali (Crispy pork belly) topped with soy sauce and Cane Vinegar. 13.95 (Gluten Free) • PORK TOKWA AT TENGA – Fried tofu & steamed pigs ears ) topped with soy sauce and Cane Vinegar. 14.95 (Gluten Free) • PORK SIZZLING PORK SISIG – A traditional Filipino method of preparing sizzling pork. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy (We only use quality lean pork meat) (Excellent as a main entrée also) • SIZZLING CHICKEN SISIG – Sisig has been one of the best creations in Filipino cuisine. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy • PORK SIZZLING SISIG PIG EARS – Cooked SISIG style. -
The Bangkok Paper
THE BANGKOK PAPER nspired by the vivacious “Land of Smiles”, Bangkok Jam started with a refreshing idea - to offer a unique interpretation of traditional Thai fare for diners seeking a cozy dining experience. At Bangkok Jam, we have been proudly serving unique Thai dishes since our doors Iopened at Great World City in 2007. Under the helm of a dedicated Thai culinary team, each ingredient is meticulously hand-picked to convey love in every dish we serve you. Today, our menu presents a mixture of curated dishes refined over the years, as well as traditional classics from the world’s beloved cuisine. Further fuelled by our passion to continuously better your dining experience in Bangkok Jam, we are devoted to uphold the representative “smiling culture”, just like the friendly folks in the Land of Smiles! The team behind Bangkok Jam is a firm believer that good food goes best with great service. Our commitment to remain customer-focused is established through constant menu rejuvenation to fit the ever-changing palates, and delivering exceptional service to meet your unyielding standards. Ultimately, we hope you enjoy your meal as much as we enjoy serving you. Prices are subject to 10% service charge & 7% GST. Images are for illustrative purposes only. BANGKOK JAM SIGNATURES 1 The delectable medley of sour, sweet, bitter, savoury, and spicy flavours are what makes Thai cuisine so distinct. Thai Chefs are extremely talented when it comes to experimenting and giving life to a creation of their own. Here in Bangkok Jam, excite your palates by pairing the usual Thai dishes with our rousing list of hand-picked Bangkok Jam Signatures.