Recipe - Chinese Steamed Eggs

. 1 egg to 100ml of water (or Chicken stock. The amount is 1 egg to 100ml of liquid.) 2. Pepper and Salt to taste 3. A bit of Chinese cooking wine for fragrance 4. Fried shallots, a teaspoon of sesame oil and spring onions for garnishing. The method is to simply beat items 1-3 and pass the mixture through a sieve into a dish for steaming. The sieve will remove most of the bubbles so that you get a smooth texture for the egg. After that, you can then arrange the other ingredients you want into the dish. Finally, the crucial step is in the steaming of the egg itself. Make sure that the dish is covered when steaming. This helps prevent water condensing onto the egg mix, and scarring it; ensuring a shine to the egg. Steam with a very low flame - which means that you should not hear the rapid boiling of water that you usually do when steaming other dishes. Steam until the egg is set, which can be between 15-20 minutes, depending on the amount you made and the size of your wok/steamer. You can check whether the egg is set by using a knife and poking the centre of the dish. It's done when the egg doesn't run. Steamed Eggs with Mushroom and Toufu Ingredients: 3 Eggs 200ml water 00ml Chicken stock (I use the liquid Knorr Chicken stock from the box.) tsp Hua Tiao cooking wine Pepper and salt to taste 2 dried Shitake mushroom, soaked to soften and sliced box Silken Toufu

  • Word count: 728
  • Level: GCSE
  • Subject: Design & Technology
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Cookbook- recipes for buns, burritos, apple pie, stir fry and nuggets.

Recipe Book Pineapple Buns Makes 24 buns FOR THE YEAST PASTE: One 1/4-ounce package active dry yeast 1/2 cup warm (110° F) water 3/4 cup bread flour 3/4 teaspoon sugar FOR THE DOUGH: 4 cups bread flour /2 cup warm (110° F) water 1/4 cup milk 2 tablespoons nonfat dry milk 3/4 cup plus 2 tablespoon sugar 3 eggs /4 cup lard or vegetable shortening, melted FOR THE TOPPING DOUGH: 1/4 (one and one-fourths) cups all-purpose flour 3/4 cup superfine sugar /4 cup nonfat dry milk /4 cup chilled lard or vegetable shortening 1 egg, lightly beaten tablespoon milk tablespoon mashed pineapple /2 egg yolk (beat the yolk, then measure out half) /2 teaspoon baking soda /4 teaspoon baking powder /4 teaspoon vanilla extract ................................................................................................................................................. . For the yeast paste: Stir the yeast and sugar into the warm water in a bowl until dissolved. Let

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  • Level: GCSE
  • Subject: Design & Technology
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Explain the relationship between diet and exercise

Explain the relationship between diet and exercise Nutrients are chemicals that fulfil specific functions in the body. They provide energy, help construct body tissue and supply body regulators to control metabolic functions. " Your local grocery shop is the best source for the 37 (three macronutrients, 13 vitamins, and 21 minerals) essential nutrients needed by the body on a regular basis" (Forsythe, 1990, www.calstatela.edu) Williams (1988) has identified what he labelled as the ten key nutrients that are central to human nutrition (see appendix 1). To ensure that the recommended daily allowance of macro- and micronutrients is consumed then you must choose to eat foods that have a high nutrient density or foods that are high in vitamins, minerals and fibre but are low in calories. Although the primary source of energy during exercise is derived from free fatty acids, carbohydrates (in the form of glycogen) is also needed. "Several studies, that compared high fat or low carbohydrate diets to mixed or high carbohydrate diets, demonstrated a significant performance advantage to the high carbohydrate groups" (Keith, 1989, www.calstatela.edu). For a footballer there is a lot of advice and procedures that you should follow when playing professionally. Liverpool FC provided me with 16 tips on what to do in order to prepare myself for match day (see appendix 2). In his early

  • Word count: 1078
  • Level: GCSE
  • Subject: Design & Technology
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Food Technology - Healthy School Meals

Contents Page Brief Page 3 Plan of Action Page 4 Introduction Page 5 Background Research Pages 6 to 14 Extra Background Research Pages 15 and 16 Primary Research Pages 17 to 25 Conclusion Page 26 and 27 Evaluation and Review Page 28 Bibliography Page 29 Brief Catering for the healthy eating guidelines is the focus of this project. It is to be an investigation into whether school canteens are in line with new government guidelines or still working in the old ways. Do we need to be told how to eat healthily or should we go our own way? I will review from both sides. Plan of Action Background Research The history of school meals and their change from 1906 to date. The increase of dietary problems - what is the cause? Teenage dietary and nutritional needs. What are the healthy eating guidelines? Present day school meals Vs healthy eating guidelines - how do they compare? Extra Background Research Shop bought ready meals Vs School meals - which is healthier? Primary Research Evaluate questionnaire from year 8 and own research from a junior school - years 3 and 4. Comparison graphs and comments. Select, make, taste, analyse and photograph a healthy recipe which could be used as a school meal. Conclusion From own personal view point - what has been found? What does it mean? What is own opinion?

  • Word count: 6177
  • Level: GCSE
  • Subject: Design & Technology
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To design a bread product suitable for a religion or culture of my choice

DESIGN SHEET 1 Task - To design a bread product suitable for a religion or culture of my choice Naan Bread - There are principally two types of Indian breads which share the same characteristics in that they are flat oval and round. In Punjab and Kashmir in the north-west and in Pakistan, Afghanistan and Bangladesh there are the naan-style breads. Naan bread is a leavened bread which varies from region to region and most probably from home to home according to the cooks preferred method. Yeast or sourdough method can be used; others prefer using a chemical raising agent, such as bicarbonate of soda or self raising flour. Yoghurt, however is ingredient that differentiates naans from its many Middle Eastern counterparts. It plays a part in fermenting the dough using a yoghurt fermentation. It is this fermentation that gives the bread its characteristics light and puffy texture and soft crust. The flavour comes partly from the soured yoghurt and partly from the soured yoghurt, without doubt, from the tandoor, in which breads are traditionally cooked. A tandoor is a clay oven sunk into the ground and flattened dough is baked against the blisteringly hot walls of the oven. The pull of gravity produces a teardrop shape. As the dough bakes, it scorches and puffs up to give a bread that is both crisp and soft in parts. Key points in making a successful bread - * Yeast is a

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  • Level: GCSE
  • Subject: Design & Technology
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I will look at six existing products which are already available and evaluate how the consumer is informed about what ingredients it contains, I will also evaluate the accuracy of the information about how to store, reheat and serve the product.

I will look at six existing products which are already available and evaluate how the consumer is informed about what ingredients it contains, I will also evaluate the accuracy of the information about how to store, reheat and serve the product. I will assess how well the packaging meets the need for cost, appeal, ease of preparation, nutrients, packaging, labelling and existing packaging. The key points I will consider is: * The target the group it is aimed at. * Evidence from research on what people want * Design Brief and the need- what is needed by target group * Legal requirements regarding packaging and labelling. I will be looking at what the expectations are of the product, the way in which the product is manufactured and promoted to the consumer and whether it is topical. Beef Curry with Rice This is an example of an existing foreign product which is available at a supermarket called Iceland. . The weight is 400g. 2. It has a best before date. 3. There is a guarantee of satisfaction that the product is not made with genetically modified ingredients. 4. Ingredients- the main ingredients are beef, rice, tomato, onion and creamed coconut. 5. Nutritional information 6. Preparation and how to cook 7. Name and address of manufacturer 8. Barcode 9. storage details So the packaging has all the legal requirements for labelling of the food product and

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  • Level: GCSE
  • Subject: Design & Technology
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Group Preliminary Report - The McDonald's

Group Preliminary Report - The McDonald's McDonald's Description McDonald's Restaurants (Hong Kong) Limited was established in 1975. The first McDonald's restaurant, which offered customers the very first American Big Mac Meal in Hong Kong, was located at Paterson Street, Causeway Bay. Today there are over 200 McDonald's restaurants in Hong Kong, and more than 10,000 McDonald's staff. In addition to the McDonald's restaurants, McDonald's also opened McCafe and Grab'n Go Sandwiches outlets in Hong Kong, in a bid to meet the needs of different customers. SWOT Analysis Internal Factors Strengths Weaknesses Management Experienced professionals to manage the company Important decision requires a long time to make and be delivered to the outlets Offerings Large variety of food provided, new food regularly offered, provide relatively low price food, provide venue for birthday party which most of the competitors do not provide Not healthy, oily, use of GM-food which people are not willing to eat, Marketing a lot of outlets give convenience to customers large market share towards children segment Lack of concern of middle-aged , vegetarian, elderly segment Personnel Most of employees are part-time and hence more flexible, managers are young and develop good communication with front-line workers Too low wages makes employees feel dissatisfied Finance Wages of

  • Word count: 4055
  • Level: GCSE
  • Subject: Design & Technology
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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

  • Word count: 3485
  • Level: GCSE
  • Subject: Design & Technology
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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

  • Word count: 1302
  • Level: GCSE
  • Subject: Design & Technology
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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

  • Word count: 585
  • Level: GCSE
  • Subject: Design & Technology
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