by | May 2, 2024 | Food and Culinary studies
Answer these 4 questions in essay format for each seperate question. you can copy and paste the questions then provide the answers or just need to label Q1, Q2, Q3, Q4. Create a cover sheet for course, team member and title of assignment “Food Contamination”. Question...
by | Apr 30, 2024 | Food and Culinary studies
the outline The purpose of this presentation is to inform the audience about what is “Za’atar”, it is benefits, and how is it used in Middle Eastern cuisines. I. Introduction a. Za’atar is a Middle Eastern spice that is used in almost every...
by | Apr 28, 2024 | Food and Culinary studies
Here are some links I found (you do not have to use them if you don’t like but some examples of what I am trying to get at): https://www.tandfonline.com/doi/full/10.1080/23311886.2023.2269682...
by | Apr 27, 2024 | Food and Culinary studies
Project 2- Quantity Food Preparation and Service Discuss the following questions: As a manager- What do you consider quality of service? Why is service time important? How important is customer satisfaction? What do you expect from employees when it comes to...
by | Apr 23, 2024 | Food and Culinary studies
The actual name of the course is Food Anthropology. I need a 9-10 page paper about Sustainable food consumption and tackling world hunger. You can personalize the theme by using illustrations from 1-2 different countries. (Sustainable food consumption and tackling...
by | Apr 21, 2024 | Food and Culinary studies
total solids dried weight of EMPTY evaporation dish A=80.18 weight of EMPTY evaporation dish B =36.32 weight of EMPTY evaporation dish C=35.50 weight of residue & evaporation dish A=80.18 weight of residue & evaporation dish B=36.36 weight of residue &...