Design brief: - My aim is to produce/adapt a pastry product to add to Ginsters already existing line of products. I will choose four different pastry recipes and use research on the pastry's to discover my final design to adapt and add to Ginsters pastry supplies. I have decided to aim my pastry product towards teenagers because I will find it easier to discover what types of pastry teenagers enjoy and to add a healthy natural pastry that teenagers will enjoy and it will provider them with nutrients and healthier options than other products using preservatives and additives. Research: - For my research I shall produce a survey, use market research from ginsters and look at existing products I am going to make and how to adapt them. Survey: - What is your favourite type of pastry? Choux shortcrust fillo puff other Do you prefer savoury or sweet foods? What size do you prefer pastry products? How often do you eat pastry products? Do you eat Ginsters pastry products? Which of the following do you prefer? Cream slices Éclairs Profiteroles Cheese and onion pasties Types of pastry? Amount of people Size of pastry products? Amount of people Choux 6 Small 5x5cm 9 Short crust 5 Medium 7x7cm 2 fillo 2 Large 10x10cm 9 Puff 1 Other How often do you eat pastry products? Amount of people Savoury or sweet? Amount of people
Kim's diet On most days, her breakfast is very nutritious and healthy. She had two weetabix, which is high in fibre, low in fat and low in sugar. It will give her a balanced breakfast with a boost of energy to wake her up and should keep her going until lunchtime. High fibre foods will make her feel full for longer, so after a high fibre breakfast like weetabix, she is less likely to feel the need to snack in-between meals. Weetabix is good for Kim and it's low in fat and has only 3% fat content. Two biscuits = 129kcal. She then normally has a coffee. Caffeine is a stimulant, which picks you up when your feeling tired. It will get her energy going, but it has no nutritional value. High amounts of caffeine can cause rapid heart beat, high blood pressure, and inability to sleep, and should be consumed in moderation. She should now realise that drinking coffee can cause damage to her health if this is drank too often. She should be aiming to drink two litres of water each day. Water is the most important nutrient, as each cell in her body needs it to help it keep functioning correctly. Her body is made up of mostly water, which: is essential for digestion, nutrient absorption, helps control he body's temperature, lubricates joints, help keep the skin healthy, and helps remove toxins from her body. Her lunch was very healthy. Kim's lunch was a chicken sandwich. Chicken is an
The Importance of Vitamins and Minerals In the Human Body.
Laura Canzano IB Biology SL Research Paper2 6/12/2002 The Importance of Vitamins and Minerals In the Human Body. The human body is a very complex machine that, just like any machine need the proper tools and instructions for it to work well. One of the factors that play a big role in the well being and health of the human body is its need for vitamins and minerals. Vitamins are " any of a group of organic substances found in food and essential in small quantities to normal metabolism"1 In other words, the term vitamin is derived from the words vital and amine, because vitamins are required for life and were originally thought to be amines. Although not all vitamins are amines, they are organic compounds required by humans in small amounts from the diet. An organic compound is considered a vitamin if a lack of that compound in the diet results in evident symptoms of deficiency. Humans require at least 13 different vitamins in their diet. On the other hand minerals can be defined as " a neutral inorganic substance,"2 they are elements that originate in the Earth and cannot be made by living systems. Most of the minerals in our diets come directly from plants or indirectly from animal sources. In the body, minerals play a number of vital roles. Several mineral elements are necessary to maintain the structural integrity of bones and teeth, while others are required for
Fatty and sugary foods
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Group Preliminary Report - The McDonald's
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Describing the Nature of the FAO Report "The State of Food Insecurity in the World 2005"
Describing the Nature of the FAO Report "The State of Food Insecurity in the World 2005" Foremost, in order to talk about the state of food insecurity in the world, as it is characterized in the FAO report, it is necessary to introduce what is meant by the term food insecurity. Secondly, it is also important to open the content of the three main key documents, which based on combined global and national efforts, have determined the direction and basic goals of the development process in the field of food insecurity in the world. These are the Millennium Development Goals drawn from the United Nations Millennium Declaration in 2000 and the objectives worked out by the 1996 World Food Summit that are reflected in the Rome Declaration on World Food Security and in the World Food Summit Plan of Action. After the brief explanation of the term and the description of the basic documents, it is possible to start with the characterization of the developments that have occurred in the state of food insecurity and that have lead to the creation of the present situation, which is revealed and described in the report in question. The best definition of the term food insecurity could be given through the concept of the term food security. According to the Food Insecurity and Vulnerability Information and Mapping Systems (FIVIMS), created on the strength of recommendations given to it in
Investigation on enzymes.
Investigation on enzymes I am going to be conducting an investigation on lipase and bile; and the affect they have in fat digestion. Enzymes are biological catalysts that speed up reactions in living things; and chemically change the substances it is breaking down. They are made of amino acids and made in living cells. The enzyme I will be investigating is Lipase. Lipase is an enzyme that helps in fat digestion by breaking down fat into fatty acids and glycerol. Fat is the substrate of Lipase. Lipase is created in three places, the pancreas, the stomach and the salivary glands. The other substance that helps in fat digestion is bile. Bile is not an enzyme, as it does not chemically change fat, it breaks it down by the process of emulsification. This decreases the surface are of the fat, making the job lipase has to do, much easier. Bile is created in the liver. Planning I will be investigating how bile affects the time it takes for lipase to break down fat. The fat will be represented by milk. The possible variables that would affect fat digestion are: - * The amount of lipase * The amount of bile * The amount of milk (fat) * The temperature The variable I will be varying is the amount of bile. I will therefore have to keep the other three variables constant throughout the whole experiment in order to make it a fair test. To keep the amount of milk and
The type of food served in Afghan cuisine is quite unique. It has been well documented that the foods, tastes and spices of Afghan food are a rather tasteful blend of the regions that surround Afghanistan
My name is Arazo Khostwal I am from Afghanistan. I speak Dari which is my Dari language. In Afghanistan the 2 main languages are Dari and phashtuan. > The type of food served in Afghan cuisine is quite unique. It has been well documented that the foods, tastes and spices of Afghan food are a rather tasteful blend of the regions that surround Afghanistan. Unlike food from it's neighbours to the east, the spices used in Afghan dishes, are neither too hot nor pungent, and in contrast to it's western neighbours, Afghan food is not bland. In fact may western travellers find the foods of Afghanistan a perfect blend of exoticness and good taste. > Cooking and food has a very important role in Afghan culture. Coming away from an Afghan table hungry is simply never happens, no matter how little preparation time the host has. > The types off food served are also symbolic for example Qaabuli Pallow is the crown of Afghan cooking and served to special guests or on special occasions such as weddings. Letee is served to new mothers because of its easy on the stomach yet high nutritive value. Dogh is best enjoyed on a hot summer's day and Mahi is served during Nowroz (New Year). > Food is well appreciated and even has special meaning as stepping on a piece of dropped bread is considered sinful. > Afghans take great pride in their cooking and are very happy to see everyone full and
Prepare and present a direct marketing plan for Chopsticks restaurant
Introduction In this assignment I am going to prepare and present a direct marketing plan for Chopsticks restaurant which will emphasis on the menu. Chopsticks restaurant is a Chinese restaurant reliant on high street shoppers during the day, but the evening trade is always disappointing, especially at weekends. Here I'll involves my opinion and suggest which can increase trade based on the restaurant's menu. A primary objective of food and beverage establishments is the selling in its widest sense of the product: food and /or beverages. The common and major aid is the menu, in all of its many forms. Once customers are on the premises of a catering establishment one of the main sales tools is some form of a menu. By understanding this, a new dinning menu will be setting up based on involved of: types of menu; structure of the menu; flexibility of the menu; language of the menu, and so on. The marketing policy is reflected in the menu by such things as the requirements of the sector of the market that is being aimed at and the interpretation by the establishment of the needs of that market. The financial policy is reflected in the menu by the pricing and cost structure and the catering policy, by the size and type of the menu, and by the quality of the food and beverages offered. By this, those are factors we need to aware of before any change of a menu: Types of the
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