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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. -
OUTSTANDING WARRANTS As of 10/10/2017
OUTSTANDING WARRANTS as of 10/10/2017 AGUILAR, CESAR JESUS ALEXANDER, SARAH KATHEREN ALLEN, RYAN MICHAEL A AGUILAR, ROBERTO CARLOS ALEXANDER, SHARRONA LAFAYE ALLEN, TERRELL MARQUISE AARON, WOODSTON AGUILERA, ROBERTO ALEXANDER, STANLEY TOWAYNE ALLEN, VANESSA YVONNE ABABTAIN, ABDULLAH AGUILIAR, CANDIDO PEREZ ALEXANDER, STEPHEN PAUL ALMAHAMED, HUSSAIN HADI M MOHAMMED A AHMADI, PAULINA GRACE ALEXANDER, TERRELL ALMAHYAWI, HAMED ABDELTIF, ALY BEN AIKENS, JAMAL RAHEEM ALFONSO, MIGUEL RODRIGUEZ ALMASOUDI, MANSOUR ABODERIN, OLUBUSAYO ADESAJI AITKEN, ROBERT ALFORD, LARRY ANTONIO MOHAMMED ALMUTAIRI, ABDULHADI HAZZAA ABRAMS, TWANA AKIBAR, BRIANNA ALFREDS, BRIAN DANIEL ALNUMARI, HESHAM MOHSMMED ABSTON, CALEB JAMES AKINS, ROBERT LEE ALGHAMDI, FAHADAHMED-A ALONZO, RONY LOPEZ ACAMPORA, ADAM CHRISTOPHER AL NAME, TURKI AHMED M ALHARBI, MOHAMMED JAZAA ALOTAIBI, GHAZI MAJWIL ACOSTA, ESPIRIDION GARCIA AL-SAQAF, HUSSEIN M H MOHSEB ALHARBI, MOHAMMED JAZAA ALSAIF, NAIF ABDULAZIZ ACOSTA, JADE NICOLE ALASMARI, AHMAD A MISHAA ALIJABAR, ABDULLAH ALSHEHRI, MAZEN N DAFER ADAMS, ANTONIO QUENTERIUS ALBERDI, TOMMY ALLANTAR, OSCAR CVELLAR ALSHERI, DHAFER SALEM ADAMS, BRIAN KEITH ALBOOSHI, AHMED ABALLA ALLEN, ANDREW TAUONE ALSTON, COREY ROOSEVELT ADAMS, CHRISTOPHER GENE ALBRIGHT, EDMOND JERRELL ALLEN, ANTHONY TEREZ ALSTON, TORIANO ADARRYL ADAMS, CRYSTAL YVONNE ALCANTAR, ALVARO VILCHIS ALLEN, ARTHUR JAMES ALTMAN, MELIS CASSANDRA ADAMS, DANIEL KENNETH ALCANTAR, JOSE LUIS MORALES ALLEN, CHADWICK DONOVAN ALVARADO, CARLOS ADAMS, DARRELL OSTELLE ALCANTARA, JESUS ALLEN, CHRISTOPHER -
Download an Infographic Showcasing the Poll Results Here
Consumers Eating More Baked Goods During Pandemic RESEARCH SUMMARY COOKIES BREAD CAKE DONUTS BROWNIES MUFFINS CUPCAKES BISCUITS SCONES More than 1 in 4 57% 50% 42% 36% 35% 31% 29% 27% 10% Americans (28%) have been 28% eating more baked goods than Cookies (57%), bread (50%) and cake (42%) top the list of baked goods they normally would as a result of the Americans have been eating as a result of the COVID-19 pandemic over the COVID-19 pandemic over the past 6 months. past 6 months. Consumers are eating more baked goods in the past six months as a result of COVID-19 because. I’m giving Helps me myself escape the Reminds permission reality of me of to indulge what is Meets a Sense of Induces good during going on in craving comfort happiness times this time the world 48% 42% 41% 30% 27% 26% What's the Appetite for Baked TIPS TO BAKE UP MORE SALES Goods When Dining Out? Bake up happiness. Give patrons more of what they want by menuing a variety of More than two thirds of Americans (68%) are the top baked goods that consumers are more tempted to buy baked goods when dining seeking right now. out if they know they are baked fresh onsite than if they are prepared offsite. Promote items baked fresh onsite. Use social media, menu boards, signage 77% said the smell of fresh baked items and more to let your customers know that items are baked fresh onsite. or seeing fresh items on display enticed them to purchased baked goods. -
Baby Girl Names Registered in 2013
Page 1 of 48 Baby Girl Names Registered in 2013 # Baby Girl Names # Baby Girl Names # Baby Girl Names 1 Aadhya 1 Abbigayl 1 Acrom 1 Aadvika 1 Abbrianna 18 Ada 1 Aadya 17 Abby 1 Adabell 1 Aaesha 3 Abbygail 1 Adahlia 1 Aafarida 2 Abbygale 1 Adair 2 Aahana 1 Abeeha 1 Adalaya 1 Aahna 1 Abeera 1 Adalayne 1 Aaiana 2 Abegail 2 Adalee 2 Aaira 1 Abelia 1 Adaleyah 1 Aaisha 1 Abemael 1 Adali 1 Aalaiyah 1 Aberdeen 4 Adalia 1 Aaleen 1 Abha 1 Adalina 2 Aaleyah 1 Abhitha 1 Adaline 5 Aaliya 2 Abi 17 Adalyn 42 Aaliyah 1 Abiah 19 Adalynn 1 Aaliyah-Faye 3 Abigael 4 Adalynne 1 Aamina 164 Abigail 2 Adama 3 Aaminah 1 Abigail-Crystal 1 Adamay 2 Aamna 2 Abigale 1 Adan 9 Aanya 1 Abigayl 3 Adanna 1 Aara 4 Abigayle 3 Adara 3 Aaradhya 1 Abigia 1 Adarah 1 Aaralee 1 Abiha 1 Adasyn 1 Aaralynn 1 Abira 1 Adaya 1 Aaria 1 Abisatou 2 Addalyn 1 Aarieanna 1 Abisha 1 Addalynn 1 Aarika 3 Abrianna 1 Addasyn 4 Aarna 1 Abrie 1 Addelinn 1 Aarohi 1 Abriela 1 Addelyn 1 Aarushi 2 Abriella 3 Addie 5 Aarya 7 Abrielle 1 AddieMae 1 Aaseas 1 Abril 1 Addilia 1 Aashna 1 Abryanna 1 Addiline 1 Aasia 1 Abul 2 Addilyn 1 Aasiya 1 Aby 1 Addin 1 Aavry 1 Abyelle 1 Addington 1 Aayah 2 Abygail 1 Addisen 1 Aayat 1 Abygeil 74 Addison 1 Aayla 3 Acacia 7 Addisyn 1 Aazeen 3 Acadia 3 Addley 1 Abagael 1 Acelin 11 Addyson 2 Abagail 1 Acelynn 1 Adeeb 1 Abaigeal 1 Achad 3 Adeena 4 Abbey 1 Achan 1 Adeife 1 Abbi 1 Achette 2 Adela 3 Abbie 1 Achiraya 1 Adelaida 1 Abbiegale 1 Achoi 13 Adelaide 7 Abbigail 1 Achok 8 Adele 1 Abbigaile 1 Achols 1 Adelène 1 Abbigale 1 Acil 1 Adelie Page 2 of 48 Baby Girl Names Registered -
Tonya Pinkins
tonya pinkins October 2008 most actors spend a lifetime dreaming of career success. According to Tonya Pinkins, success was her undoing. In 1992 Pinkins’s career was taking off . She was appearing on the soap opera, As the World Turns , and she had just won rave reviews and a Tony Award for Jelly’s Last Jam . That success, says Pinkins, was too much for the ego of her then-husband. “When you’re coming from a house full of women,” she says, “you really don’t know anything about men and have no basis for picking and choosing. I just picked a string of really bad ones.” This one not only sued for divorce; he fought for and won sole custody of Pinkins’s two children. She had to leave the show to focus on the court proceedings, spent years in battle, going bank- rupt in the process, and found that for the rest of her career to date, despite artistic success, she’d be dealing with the fallout. Tonya Pinkins was born in Chicago into a home inhabited by her mother, grandmother, great-grandmother and aunts, none of whom were especially interested in the arts. A junior high school teacher saw Pinkins’s talent, however, and lobbied the St. Nicholas Theater Com- pany to allow her to study in their professional program. By nineteen she was in New York, having been cast in the legendary fl op, Merrily We Roll Along . Her next Broadway musical was Jelly’s Last Jam , followed by the disappointments, Chronicles of a Death Foretold, Play On! , and The Wild Party . -
Con!Nui" of Norwegian Tradi!On in #E Pacific Nor#West
Con!nui" of Norwegian Tradi!on in #e Pacific Nor#west Henning K. Sehmsdorf Copyright 2020 S&S Homestead Press Printed by Applied Digital Imaging Inc, Bellingham, WA Cover: 1925 U.S. postage stamp celebrating the centennial of the 54 ft (39 ton) sloop “Restauration” arriving in New York City, carrying 52 mostly Norwegian Quakers from Stavanger, Norway to the New World. Table of Con%nts Preface: 1-41 Immigra!on, Assimila!on & Adapta!on: 5-10 S&ried Tradi!on: 11-281 1 Belief & Story 11- 16 / Ethnic Jokes, Personal Narratives & Sayings 16-21 / Fishing at Røst 21-23 / Chronicats, Memorats & Fabulats 23-28 Ma%rial Culture: 28-96 Dancing 24-37 / Hardanger Fiddle 37-39 / Choral Singing 39-42 / Husflid: Weaving, Knitting, Needlework 42-51 / Bunad 52-611 / Jewelry 62-7111 / Boat Building 71-781 / Food Ways 78-97 Con!nui": 97-10211 Informants: 103-10811 In%rview Ques!onnaire: 109-111111 End No%s: 112-1241111 Preface For the more than three decades I taught Scandinavian studies at the University of Washington in Seattle, I witnessed a lively Norwegian American community celebrating its ethnic heritage, though no more than approximately 1.5% of self-declared Norwegian Americans, a mere fraction of the approximately 280,000 Americans of Norwegian descent living in Washington State today, claim membership in ethnic organizations such as the Sons of Norway. At musical events and dances at Leikarringen and folk dance summer camps; salmon dinners and traditional Christmas celebrations at Leif Ericsson Lodge; cross-country skiing at Trollhaugen near Stampede -
Food Metrics Report 2018
Food Metrics Report 2018 The City of New York Mayor Bill de Blasio Food Policy Photo Credit: ADG Photography for GrowNYC Letter 8 14 from the Addressing Improving Director of Food Policy Food Insecurity in New York City City Food Procurement and Service Photo Credit: ADG Photography for GrowNYC 18 26 Increasing Supporting Appendix Healthy Food Access and Awareness a Just and Sustainable Food System Local Law 52 Letter from the Director Dear New Yorkers, I am proud that New York City creates more opportunities each year for healthy eating in every stage of life, from nutrition education in preschools, to farm fresh food in senior centers, and everything in between. Within the wide variety of food system initiatives, our focus remains the same: ensuring that all New Yorkers have equitable access to nutritious, affordable, and sustainable food. The work of the many City agencies that play a role in improving our food system is highlighted in the pages that follow. This year’s Food Metrics Report is a brief update on our progress to continue to build a just and healthy food system for New York City’s residents. We appreciate the support of Mayor Bill de Blasio, Deputy Mayor Herminia Palacio, Deputy Mayor Alicia Glen, and the many Commissioners and agency staff who create and support policies and programs that move our food system towards its goals of equity. Sincerely, Barbara J. Turk Director, Food Policy Addressing Food Insecurity in New York City Food insecurity is the lack of access, at times, to enough nutritionally adequate food for an active, healthy life for all members of a household. -
Architecture As Experience
Architectural Research in Finland, vol.2, no.1 (2018) 9 Architecture as Experience The fusion of the world and the self Juhani Pallasmaa Aalto University (professor emeritus) [email protected] Abstract The complex phenomenon of architecture consists of too many irreconcilable and conflicting categories of thought, intention, emotion, interaction and action to be condensed into the framework of a single theory of architecture. Besides, art and architecture are constituted in their mental encounter and experience instead of the material works themselves. Works of architecture and art are encountered and lived rather than understood intellectually. Architecture is commonly understood, taught, practiced and evaluated primarily as a visual art form. However, we encounter buildings and environments through our entire sense of being. Perceptions interact with memory and imagination to constitute an experience with meaning and temporal duration. Art and architecture are essentially relational phenomena as they express our being in the world instead of themselves or their authors. The interest in architecture as experience also directs our attention to such diffuse and neglected experiences as atmospheres, ambiences, feelings, moods and attunements. Keywords: experience, existential sense, relational phenomena. Introduction Modern architectural theory, education and practice have regarded architecture as visually aestheticised spaces and material structures, and primarily studied their historical, functional, technical and formal characteristics. The analyses have focused on architecture as physical objects and spaces and their geometric and compositional qualities, as well as the representation of these properties in drawings. As architecture does not possess a comprehensive theory of its own, the point of view and method of research have usually been borrowed from other disciplines in accordance with changing interests and fashions; often the applicability of the chosen theoretical frameworks have been highly questionable in the specific reality of architecture. -
NYCIDA2015.Pdf
New York City Industrial Development Agency (A Component Unit of The City of New York) Financial Statements and Other Information Years Ended June 30, 2015 and 2014 Contents I. Financial Section Report of Independent Auditors.......................................................................................................1 Management’s Discussion and Analysis .........................................................................................4 Financial Statements Statements of Net Position .............................................................................................................10 Statements of Revenues, Expenses and Changes in Net Position .................................................11 Statements of Cash Flows ..............................................................................................................12 Notes to Financial Statements ........................................................................................................14 Other Information Schedule 1 – Schedule of Bond/Note Projects ..............................................................................37 Schedule 2 – Schedule of Straight Lease Projects .........................................................................42 II. Government Auditing Standards Section Report of Independent Auditors on Internal Control Over Financial Reporting and on Compliance and Other Matters Based on an Audit of the Financial Statements Performed in Accordance with Government Auditing Standards ..................................................49 -
Class of 2020
Class of 2020 Byblos Campus Academic Officers President Dr. Joseph G. Jabbra Provost Dr. Georges E. Nasr School of Arts & Sciences Dr. Cathia Jenainati Dean Adnan Kassar School of Business Dr. Wassim Shahin Dean School of Architecture & Design Dr. Elie Haddad Dean School of Engineering Dr. Lina Karam Dean School of Pharmacy Dr. Imad Btaiche Dean Alice Ramez Chagoury Dr. Costantine Daher School of Nursing Interim Dean Gilbert and Rose-Marie Chagoury Dr. Michel E. Mawad School of Medicine Dean ALMA MATER We greet thee, O College fair, In the Shadow of Lebanon, Where its mystic haze doth melt In the Mediterranean sea. CHORUS: Alma Mater, hail to thee, Receive our pledge of constancy Alma Mater, hail to thee, Deep loyalty we vow. To thy portals, O College fair, We thy students have come from far, We have answered thy call to dare, To adventure beneath thy star. By the light of thy holy fires, We shall follow the way of truth; In the strength of our new desires, We pledge to thee all our youth. (Sung to the tune of “Follow the Gleam”) Awardees 2019- 2020 School of Arts & Sciences Jana Oussama Dib El Jalbout Valedictorian Christelle Elias Barakat President Award Rhea Ghazy Wakim Torch Award and Rhoda Orme Award Adnan Kassar School of Business Wendy Toni El Hage President Award Jude Manhal Darwich Torch Award School of Architecture & Design Rihab Maan Soukkarieh President Award Georges Antoine Eid Torch Award School of Engineering Joelle Bachir El Sayegh President Award Johnny Joseph Sawma Awad Torch Award Joseph Elias Chakar The Charbel Khairallah -
Happy Summer!
Third Edition ~ August 2017 Chapter Office: (403) 237-0304 Suite 1A, 2215—27 Avenue NE, Calgary, Alberta T2E 7M4 www.calgaryceliac.ca Happy President’s Message 3 CD & Gluten Sensitivities: Similarities, Differences & 6 Uncertainties Summer! Celiac Disease in Children 8 Healthy Cooking Classes 10 Having a Child with CD can 16 be difficult Medical Expense Tax Credit 19 for Celiac Disease When Your Body Fights itself: Understanding Auto- 22 immune Diseases CCA—Update on Barley GF 25 Rod McDaniel Kids Camp Beers Oktoberfest Innocuous Virus can Trigger 28 CD? Annual General Meeting Screening and Diagnosis of 32 Celiac Disease Red Deer News 37 Followup Management of 38 Patients with Celiac Disease Calendar of Events 42 Lethbridge News 43 Travel—NYC 44 Recipes 46 Calgary Celiac News ~ August 2017 2017 - 2018 BOARD OF DIRECTORS & KEY CONTACTS Please Note: To contact the individuals listed below, email: [email protected] President Jim Calverley Board Members At Large Office Manager Linda Cooper Vice President Leslie-Anne McPherson Cheryl Richmond Medicine Hat Satellite Jenna Arseneault Tracy McMillan Secretary Lethbridge Satellite Rick Ratcliff Karen Wickerson Karen Toohey James King Treasurer Red Deer Satellite Ralph Barnett Cinde Little Clarice Schulz Marlene Kallstrom-Barritt Volunteer Coordinator Vacant Newsletter Editor Special Events & Program Linda Cooper Education Committee Coordinator Marie-Claude Beaulieu Cindy Casper CALGARY CHAPTER OFFICE HOURS Tuesday and Thursday 10:00am - 3:00pm If you plan to visit the office, please call first -
Antonius Andreae Scotism's Best Supporting Auctor
ANTONIUS ANDREAL SCOTISM'S BEST SUPPORTING AUCTOR Marek GF.NSLLR I. THE MAKING OF A DOCTOR DULCIFLUUS ANTONIUS ANDREAE AND HIS POSITION IN FORMATION OF SCOTISM The turning of the 13th and 14th century saw the emergence of a bright new star on the firmament of philosophy - the man who reinvented scho- lasticism after the Condemnation of 1277: John Duns Scotus. The light of his thought soon lit up inspiration in many adepts of the Liberal Arts and the gravity of his doctrine had caught, for some time at least, a number of young thinkers, who later became most influential philosophers of 14th century, like Francis de Mayronis, William of Ockham and Peter Auriol, to name a few. For most of them, however, the contact with the doctrine of the Subtle Doctor was only an inspiring episode early in their careers and it would be difficult to call them advocates of scotism, much less ,,true,, scotists. And still, despite the fact that so many of Scotus' best pu- pils later turned their backs on his teaching, despite Scotus' early death that had left his work unfinished, the doctrine of John Duns not only sur- vived but started flourishing and gradually became one of the most vital and powerful philosophical schools of later middle ages, whose influence was still felt at the universities even in the 18th century. How was it possi- ble that the ideas so subtle and so sketchy won minds and hearts of so many lovers of wisdom? Propagation of Scotus' views required devout followers, skilful inter- preters and commentators and, last but not least, good thinkers who, ac- cepting the opinions of John Duns for their own, would develop them in- to a comprehensive doctrine covering the whole spectrum of philosophical inquiry of the time, in a word: transform them into scotism.