Hygiene and Recipe Answer Essay

As well as having some experience in the production of macaroons and laminated doughs, for the use of croissants and pain au chocolat.

Students complete their tasks in smooth and even eloquent motion, chopping, steaming, and sauteing whatever they put on the stove. All while their choreographer of a chef adviser makes sure that what they are doing is up to par.

Availability of products outside the boundaries of the same product increases the tendency of customers to switch to alternatives. In bakery industry, there are many products that can be used to replace each other. Therefore, the cost is relatively high conversion of buyers in the industry. CreaCakes overcomes these threats by offering special delivery to the customer, where the customer does not find any other substitute for our products, there is no substitute for meeting other availability . As for our products, we offer vegetarian cakes, where there is zero firm in the area that offer similar products. Therefore, the total replacement products available on the market is

We decided to initiate a Bakery with the name and style of LadyDi’s First Class Bakery, Our bakery will provide freshly prepared bakery and pastry products at all times during business operations. Six to eight moderate batches of bakery and pastry products will be prepared during the day to assure fresh baked goods are always available. We strive to be a leader using the latest technology and engineering to carry us into

5. Take the beaker off the hot plate and place to the side to cool off, and then pour water into the sink

2.17) Mix the contents gently and aspirate the 1x PBS. Repeat washes three times and on the

On WHITE PLATE place a drop of the INDICATOR SOLUTION and dip the DRIED TEST SWAB into the drop SOLUTION MIXTURE and allow for soaking up of the liquid.

The first thing you need to do is confirm that your suspensions are correct. You can do this by first wiping away any water that is on the plumbing under your sink so you can run a leak test. Then, fill your sink up with water and touch a tissue to the basket strainer and the bottom of your sink under your cabinet.

3. Carefully pour 40ml of sodium thiosulfate into the flask, gently swirl and start the stopwatch. 4. Place the flask on the white tile over the cross. 5.

“Let food be thy medicine.” - Hippocrates. Everything that people eat affects them in a certain way. The American diet has seen some insane changes over time and has caused more issues now than it has ever done before. There has been many studies that show that people’s diets have connections with diseases and people should know about this.

Step 10: Repeat step 7-9 however replace the water with water that is 0°C,10°C,30°C,40°C,50°C,60°C,70°C for every repeat. Use mitten if necessary.

If you have tried to diet before you know it was probably hard. You may have snacked on things you were not supposed to or you knew they were bad for you. I know I have, but either way, they were not part of your “clean, healthy diet”. Those are the terms used to describe a diet, “clean and healthy”. Honestly, I’m not even sure what “clean” means. I personally just think bodybuilder eating no seasoned chicken, and broccoli from a bowl of Tupperware trying to hold back the tears as they get a whiff of cheese cake. So what is clean eating? Did you wash it? Scrub it? Use soap? When you hear the word “Healthy or Clean” you most certainly think: chicken, rice, vegetables, fruit, and

Over the decades, numerous cases of food illness have occurred in the U.S due to poor hygiene in the workplace. Did you know that currently Santa Cruz and San Diego are experiencing a Hepatitis A outbreak? “ The contagious, liver-damaging illness has infected at least 568 people since November, mainly in San Diego, Santa Cruz and Los Angeles counties”(sanfrancisco.cbslocal.com). Like Hepatitis, E. Coli can be transferred via unsanitary conditions as well. The illnesses are prevalent in our environments today because industrial food companies have failed to protect our own safety, causing thousands of deaths from illnesses such as E. Coli and Salmonella. The failure to create any change is incredible being that “ foodborne illnesses kill approximately 5,000 Americans a year”(Crawford). However, consumers should not be the only ones concerned with the problem; producers should also take notice, being that it can also affect them both economically and physically.Thus, it is vital for we the people to stand up and speak out against poor hygiene in order to provoke a change.

Cleanliness is next to godliness. A restaurant’s cleanliness and sanitation is proven to be important in attracting new customers and returning ones. As a returning guest to OOKA, there floors are spotless, restrooms are tidy and the dinning tables are thoroughly sanitized. Keeping a restaurant clean is a big deal in the restaurant business. It’s just as important than providing customers with the best tasting meal. If a restaurant isn’t clean, there won’t be any customers even if the food is good. People will get an impression about a restaurant the moment they walk into the door. When I observed the décor of OOKA, it was attractive and appealing. I also thought to myself this is going to be expensive. The layout of the restaurant was well organized. The welcome booth was slightly off to the side, the waiting area was just beside it, the bar was neatly arranged, the planets were lively and fresh, the hibachi tables were huge and spacious and the room temperature set the mood. Cleanliness reflects stability. If a restaurant is built on cleanliness, customers will value the up keep and they’ll keep returning.

You may be wondering what is all the hype lately about eating clean and what exactly does that even really mean?