Music of Indonesia - 3188 Words

------------------------------------------------- Music of Indonesia The music of Indonesia demonstrates its cultural diversity, the local musical creativity, as well as subsequent foreign musical influences that shaped contemporary music scenes of Indonesia. Nearly thousands of Indonesian islands having its own cultural and artistic history and character.[1] This results in hundreds of different forms of music, which often accompanies dance and theater. The musics of Java, Sumatra, Bali, Flores and other islands have been documented and recorded, and research by Indonesian and international scholars is ongoing. The music in Indonesia predates historical records, various Native Indonesian tribes often incorporate chants and songs†¦show more content†¦In Indonesia it is particularly associated withMinahasa people of North Sulawesi, however it also popular in Maluku and Timor. [edit]Sasando Main article: Sasando Sasando is a plucked string instrument native of Rote island of East Nusa Tenggara. The parts of sasando are a bamboo cylinder surrounded by several wedges where the strings are stretched, surrounded by a bag-like fan of dried lontar or palmyra leafs (Borassus flabellifer), functioned as the resonator of the instrument. [edit]Tapanuli ogong Musical performance from Tapanuli area of Batak of North Sumatra. Tapanuli ogong is a form of dance music played with a type of lute, trumpet and flute. ------------------------------------------------- [edit]Genres The diverse world of Indonesian music genres was the result of the musical creativity of its people, and also the subsequent cultural encounters with foreign musical influences into the archipelago. Next to distinctive native form of musics, several genres can traces its origin to foreign influences; such as gambus and qasidah from Middle Eastern Islamic music, keroncong from Portuguese influences, and dangdut with notable Hindi music influence. [edit]Folk musics Indonesian regional folk pop musics reflects the diversity of Indonesian culture and Indonesian ethnicity, mostly use local languages and a mix of western and regional styleShow MoreRelatedPromoting Natural Beauty and Cultures of Indonesia to The World Promoting Natural Beauty and Cultures of Indonesia to The World 1145 Words   |  5 PagesCultures of Indonesia to The World The Republic of Indonesia is known as the largest archipelago in the world comprising more than 17,000 tropical islands, located between the Pacific and Indian Oceans and the biggest islands are: Sumatra, Java, Kalimantan (Borneo), Sulawesi, and Papua. Indonesia is not complete without one of the most famous island in the world, Bali, famous for its beautiful beaches and strong culture of Indonesia. Besides being famous for its landscapes, Indonesia is also knownRead MoreIncreasing Number Of Infections Among Women1728 Words   |  7 Pagesgovernments, development agencies and civil society must collaborate to develop and implement HIV and AIDS sensitive strategies that will make a difference globally. WHO currently assists Indonesia and the rest of the global community to reduce the percentage of mother-to-child transmission to less than 5%. Indonesia with the rest of the global community is committed to progress the prevention of mother-to-child HIV transmission through an initia tive to eliminate new pediatric infections by 2015 includingRead MoreSocial Responsibility of Tan Sri Tony Fernandes1675 Words   |  7 PagesAccountants in England and Wales (ICAEW). 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Yet, the nation that used to be strong in Christianity now has surrendered, underRead MoreClubbing Culture1415 Words   |  6 Pagesrefer to it as a nightclub. Basically, a night club enables its customers to do a floor show, to dance and to socialize with other clubbers. The music which is also mixed by the DJs ranges from jazz, country, pop, and blues all the way to electronic music such as techno and trance, houses, bass and drum. Gathering in night clubs usually involves music by a DJ, dancing and the most important thing is of course, alcohol. Nowadays, a modern night club is a common place for people who want to getRead MoreGlobal Competition: Culture and Tourism1070 Words   |  5 Pagesaspect in maintaining a country’s existence, the manner of a culture of a country and the more interesting is that country. Indonesia is a country with a lot of cultural diversity, this is due the number of island that belongs to Indonesia very much, making Indonesia the country as multicultural. 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But, being a complex country, there are certain risks that the company should keep an eye on before investing in Indonesia. 1.INDONESIAN ECONOMY IndonesianRead MoreYouth Marketing1668 Words   |  7 Pageswith developing programmes that cater to the music, sport and fashion interests of viewers, greater emphasis is being placed on interactivity between viewers and the channel, enabling them to participate in a show, for instance, using their mobile phone. Mishal Varma, MTV s senior vice-president, programming and talent and artist relations, says there s also more pro-social programming, such as anti-smoking and anti-drugs announcements, and the MTV Music Summit for AIDS. You ll also find MTV inRead MoreKiller Cultures: Discovering the Effects of Culture on Ones Personal Happiness921 Words   |  4 Pageshappiness B. Detail 2: Healing effects of religion C. Detail 3: Depression rates in India vs. America III. 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A New Form Of Imperialism - 2456 Words

During the late nineteenth and early twentieth centuries, the United States pursued an aggressive policy of expansionism, extending its political and economic influence around the globe. Reasons for this were the strong desire for military strength, the thirst for new markets in order to stimulate the economy and trade, and the core belief in cultural superiority (QUOTE). During that time United States became an expansionist nation, so by late nineteenth century America’s thrust into Imperialism had already begun. A new form of imperialism to an extent, the policy still involved extending its country authority and control over foreign countries as a medium of obtaining and maintaining an empire. Imperialism usually involves a stronger nation (emerging world power U.S.) extended control over a weaker nation. But different from the previous European empires of the colonialist time, which were formal administrative systems founded on social, economic and political control, the Am erican Empire was in one way or another a voluntary association, established in improving international mass market. United States imperialism is mainly prevalent in Latin America, which the Spanish-American War of 1898, marks the beginning of. The war marked the emergence of the United States as an externally focused world power. Post war the United States was left with a commercial and physical empire and a strong momentum for American nation-building activities. This era which marks the newShow MoreRelatedDifference Between Formal And Informal Imperialism1721 Words   |  7 PagesDIFFERENCE BETWEEN FORMAL AND INFORMAL IMPERIALISM Name University Course Tutor Date Difference between formal and informal imperialism Throughout the history of the world, different kingdoms have been competing to expand their territories. In most cases, the expansion of theses territories has been at the expense of weaker territories that are incapable of fighting back effectively owing to different barriers . For example, the Mongols expanded their territory in less than a hundred yearsRead MoreImperialism And Its Impact On The Domestic Institutions Of Africa Essay1525 Words   |  7 PagesImperialism, when one country dominates another for its own benefit, is an expansion policy that has reigned for centuries. Over time, imperialism has drastically changed in its magnitude and severity. At the turn of the nineteenth century, a â€Å"new,† more aggressive and competitive form of imperialism emerged and completely dismantled the domestic institutions of various developing countries. Africa in the nineteenth century is a prime example of the â€Å"new† imperialism in effect. How was Africa affectedRea d MoreThe Enlightenment Set the Stage for New Imperialism1362 Words   |  6 PagesNew imperialism was the mid nineteenth and twentieth centuries cultural equivalent to a modern day mafia, its roots entangled in the economic, cultural, and humanistic aspects of life. The sole objective of the nations entailed the exploitation of their controlled state. Gestating from the change in control of Asian and African nations to the Europeans by means of political deviance, malicious sieges, and strategic military attacks. The juxtaposition to the modern equivalent endures as the aforesaidRead MoreEssay about The Pros and Cons of Imperialism540 Words   |  3 Pagesnations interfered with nations that were weaker than they were. This form of sabotaging a nation is economic, political or cultural life is called as imperialism. Imperialism is often separated into two sects. The first one is old imperialism, which was the period from the 1500s to the 1800s, where European nation started to c olonize many areas such as the Americas, and parts of Southeast Asia. On the other hand, the new imperialism was the period between the years â€Å"1870-1914†, where Europe became moreRead MoreThe World War II And The Middle East1332 Words   |  6 PagesFrom the 17th to the 20th centuries, imperialism served a mode of global exploration and expansion of economic, political and religious influence. Glory was at stake; the opportunity to expound upon their influence on the balance of power galvanized most of Europe to explore and colonize Central Europe, Africa, Asia, and the Middle East. In the period of European imperialism, imperialism served as conveyer of status and power in world affairs; the more imperialist territory, a more powerful nationRead More The Compelling Motives of European Imperialism Essay794 Words   |  4 PagesThe Compelling Motives of Imperialism The presence of Europe in Africa in the late nineteenth century was one of extreme power. The countries of France, Britain, and Germany had especially large claims to the African continent during this time. The motives of imperialism for these countries greatly define Europe at this time. Insatiable desires for economic markets, power and political struggles, the motivating belief in Social Darwinism, and the European idea of superiority were the drivingRead MoreEssay on The End of the Cold War1634 Words   |  7 PagesThe end of the Cold War brought about the collapse of communism in Eastern Europe, paving the way for an unprecedented new paradigm – one characterised by the end of hostilities between the two dominant ideologies: Soviet communism and American liberal capitalism. This dominant new paradigm encouraged the homogenisation of ideas, in the form of exchanging ethos and values along former cultural, ideological and geographical divides. As such, this integration of world societies has earned the titleRead MoreColonialism And Imperialism In Europe1440 Words   |  6 Pageslarge part of the world. Imperialism can be defined as the system in which the politics, economy and culture of one part of the world are organized according to the domination of some countries over others. The imperialism that emerged in the nineteenth century was the culmination of colonialism initiated in the fifteenth and sixteenth centuries. But both forms of colonial domination were very different. The old colonial empires have been seen mainly in America, while the new colonial empires focusedRead MoreChange and Continuity738 Words   |  3 Pageshistory dramatically with transportation. Concepts that distinguish 1750 – 1900 from previous eras in world history included: industrialization, imperialism, and nationalism Basically, industrialization helped change the production of goods around the world and created new patterns of global trade and production. Transportation and communication were new expanded methods that supported global capitalism. The Industrial Revolution gave huge economic and political advantages to countries where it occurredRead MoreWestern Imperialism and Modern East Asia Essay example1188 Words   |  5 PagesWestern imperialism in East Asia caused many tribulations for China, Japan, and Korea but also helped them to become contemporary nations. The East Asian countries were tremendously affected by unequal treaties, extraterritoriality, and above all, technology. Great Britain encroached upon China their greed for open trade with the Chinese empire resulting in the deterioration of the Chinese culture, which led to the emergence of a modernized civilization. Japan was co-subjugated by Russia and the

Major Wars and Conflicts of the 20th Century

The 20th century was dominated by wars and conflicts that often altered the balance of  power around the globe. The 20th century saw the emergence of total wars, such as World War I and World War II, which were  large enough to encompass nearly the entire world. Other wars, like the Chinese Civil War, remained local but still caused the deaths of millions of people. The reasons for the wars varied from expansion disputes  to  upsets in government to the  intentional murder of an entire people. However, they all shared one thing: an extraordinary number of deaths. Which Was the Deadliest War of the 20th Century? The largest and bloodiest war of the 20th century (and of  all time) was World War II. The conflict, which lasted from 1939 to 1945, involved most of the planet. When it was finally over, more than 60 million people were dead. Of that enormous group, which represents about 3 percent of the entire world population at the time, the huge majority (well over 50 million) were civilians. World War I was also bloody, with 8.5 million military deaths plus an estimated 13 million more civilian fatalities. If we were to add in the deaths caused by the  1918  influenza epidemic, which was spread by returning soldiers at the end of  World War I,  the WWI total would be much higher, since the epidemic alone was responsible for  50 to 100 million deaths. Third in the list of bloody wars of the 20th century is the Russian Civil War, which caused the deaths of an estimated 9 million people. Unlike the two world wars, however, the Russian Civil War did not spread across Europe or beyond. Rather, it was a struggle for power following the Russian Revolution, and it pitted the Bolsheviks, headed by Lenin, against a coalition called the White Army. Interestingly, the Russian Civil War was over 14 times deadlier than the American Civil War, which saw the deaths of 620,000. The American Civil War was by far the deadliest war in history for United States soldiers. The second deadliest war in terms of American deaths was World War II in which 405,399 Americans died. The List of Major Wars and Conflicts of the 20th Century All of these wars, conflicts, revolutions, civil wars, and genocides shaped the 20th century. Below is a chronological list of the major wars of the 20th century. 1898–1901 Boxer Rebellion1899–1902 Boer War1904–1905 Russo-Japanese War1910–1920 Mexican Revolution1912–1913 First and Second Balkan Wars1914–1918 World War I1915–1918 Armenian Genocide1917 Russian Revolution1918–1921 Russian Civil War1919–1921 Irish War of Independence1927–1937 Chinese Civil War1933–1945 Holocaust1935–1936 Second Italo-Abyssinian War (also known as the Second Italo-Ethiopian War or the Abyssinian War)1936–1939 Spanish Civil War1939–1945 World War II1945–1990 Cold War1946–1949 Chinese Civil War resumes1946–1954 First Indochina War (also known as the French Indochina War)1948 Israel War of Independence (also known as the Arab-Israeli War)1950–1953 Korean War1954–1962 French-Algerian War1955–1972 First Sudanese Civil War1956 Suez Crisis1959 Cuban Revolution1959–1975  Vietnam War1967 Six-Day War1979–1989 Soviet-Afgha n War1980–1988 Iran-Iraq War1990–1991 Persian Gulf War1991–1995 Third Balkan War1994 Rwandan Genocide

Diversion Headworks - 3686 Words

MODULE III DIVERSION HEAD WORKS A hydraulic structure which supplies water to the off taking canal is called a head work. Head works are of two types. 1.Storage head works 2.Diversion head works. 1.Storage head works. It stores water during the period of excess supplies in the river and releases it when demand overtakes available supplies. 1.Diversion head works It serves to divert the required supply in to the canal from the river. A diversion head works serves the following purposes. 1. It raises the water level in the river so that commanded area can be increased. 2. It regulates the intake of water in to the canal. 3. It controls the silt entry in to the canal. 4. It reduces fluctuations in the level of†¦show more content†¦The safety against undermining cannot simply be obtained by considering a flat average gradient but by keeping this gradient well below critical. 4. Bligh makes no distinction between outer and inner faces of sheet piles or the intermediate sheet pile where as according to investigation the outer faces end sheet piles are much more effective than ones. 5. Loss of head does not take place in the same proportion as creep length. Also the uplift pressure distribution is not linear but follows as sine curve. 6. Bligh does not specify the absolute necessity of providing a sheet pile at D/S end whereas it is absolutely essential to have a deep vertical cut off at D/S end to prevent undermining. DESIGN OF VERTICAL DROP WEIR The complete design of vertical drop weir consists of the design calculations for the following. 1. Hydraulic calculations for fixing various elevations. 2. Design of weir well. 3. Design of impervious apron. 4. Design of inverted filter and D/S talus. 1. Hydraulic calculations. Before starting the design calculations the following data must be known. Maximum flood discharge. H.F.L. before construction of weir. D/S bed level. F.S.L. of canal taking off from the river. Allowable afflux. Lacey’s silt factor f. 1. The length of water way (L) is calculated from Lacey’s regime formula L = 4.75 Q 1/2 ---------------------------- (1) Where L = Length of water way in meters. Q =Show MoreRelatedConstruction Process For A Water Irrigation System Essay1201 Words   |  5 Pagesconsiderable energy, corrugated steel pipes offer energy-dissipating advantages. On flat terrains, energy loss through a culvert is undesirable; hence, concrete pipes are more appropriate (Simon, 1997) 2.2.2 Canal At the diversion structure, a headwork controls the flow into a canal. Main canal is the canal that gathers water supplies from the river and usually direct irrigation from the waters of this canal is not carried out (Kharagpur, 2008). This acts as a feeder channel to the branchRead MoreWater as a Source of Future Conflict in Sa26984 Words   |  108 Pageshundred are killed before cease-fire was declared. (e) March 1965 - July 1966. Syria and Israel had exchanged fire over all-Arab plan to pass on the headwaters of the Jordan River, most possibly to prevent Israeli national water carrier, a diversion plan that was out-of-basin from the Sea of Galilee. (f) April - August 1975. A low-flow year next to the Euphrates, as upstream dams were being filled, the Iraqis claimed that the stream reaching its territory was unbearable, and requested

Basic Kitchen Organization Free Essays

Basic Kitchen Organization Food Processing Kitchen (Commissary Kitchen) -In large operations, it is a kitchen for the processing of all vegetables, salads and fruits -Purpose: to wash peel and sanitize and cut all raw products, increase hygienic and sanitary standards of a kitchen, reduce waste Cold/Pantry Kitchen (Garde Manger) -Produces all cold food items – salads, dressings, cold platters, terrines, pates, sushi/sashimi, cheese, fruits,etc. -If there is no in-house butchery, also responsible for processing and portioning all meat, fish and seafood items Butchery In charge of processing and portioning all meat, fish, and seafood -In large operations, it will also produce processed meats and seafood items such as sausages, smoked ham, cooked ham, smoked fish and seafood, etc. Main Kitchen -In charge of producing hot dishes for the various outlets, hot basic sauces for all operations -If there is no banquet kitchen, it will also produce the hot food for banquet and catering f unctions -May also provide the staff food in certain operations Banquet Kitchen -Generally, is a finishing kitchen – a satellite kitchen for garnishing, final sauces and service -Large operations may have this as a full kitchen Restaurant Kitchen -Generally, finishing kitchens, except specialty kitchens such as Western Fine Dining, Japanese, Chinese, etc. We will write a custom essay sample on Basic Kitchen Organization or any similar topic only for you Order Now -Coffee Shop Classified here. Room Service Kitchen -Room service food is generally provided by individual restaurant kitchens -Larger operations have a separate room service kitchen -Offer a la carte items from all their restaurants Staff Canteen -Large operations generally have a small staff canteen -Partly supported by the main kitchen, cold kitchen, and butchery. Pastry and bakery provide desserts and breads. Pastry Kitchen -In charge of producing all types of cold, warm and frozen desserts (pralines, cookies, sugar work, marzipan work, etc. ) Bakery -In charge of all baking requirements such as breads, crusts and doughs. Kitchen Organization Chart Kitchen Brigade Corporate Chef -Highest position for a chef in a hotel chain or chain of restaurants. -Responsible for overseeing standards in all hotels/restaurants in that chain -Creates new food concept ideas for all hotels or certain regions -Oversees new hotels and renovations Executive Chef (Chef de Cuisine) Administrative and operational responsibility for all daily kitchen operations on one hotel -Ensures that all supply requirements for all operations are in place -Develops and implements new menus, promotions and festivals -Evaluates based on recommendations, promotes or dismisses staff -Directly interacts with banquet and sales and marketing to produce special menus for functions or groups staying in the hotel -Updates the food and b everage director -Responsible for the monthly food cost of his/her department Executive Sous Chef (Working Chef) -Immediate assistant of the EC -Directly supervises all operational activities In charge of certain administrative work such as duty rosters, evaluation of his/her immediate subordinates, coordination for function set ups, or special promotional setups. Sous Chef -Commonly in charge of an outlet kitchen or section -Run directly the day-to-day of outlet operations -Directly coordinate with the Executive Sous-Chef -Responsible for supplies, proper staffing, and food quality -Appraise and interview new staff and recommend promotions and dismissal of staff. Section Chef – Chef de Partie -Sauce Cook – Saucier oPrepares all meat, game, poultry, fish and warm appetizers w/ hot/warm sauces -Broiler Cook – Rotisseur All grilled dishes, roasts, and dishes that are oven roasted or deep-fat fried -A la Carte Cook – Restaurteur oPrepares al a carte dishes - Fish Cook – Poissonier oRelieves the sauce cook from the preparation of fish and seafood dishes -Vegetable Cook – Entremetier oPreparation of soups, vegetables, potatoes, pasta, warm cheese and egg dishes -Pantry Cook – Garde Manger oSupervises all cold food preparations: Salads, cold appetizer, dressings cold sauces, buffet platters and decorations. oIf there is no butchery, bones and portions all meat, game, poultry, and fish oResponsible for monitoring all chillers and freezers Butcher – Boucher de Cuisine oHandles meat, fish and seafood, if they are professionally trained butchers, also prepare processed meats -Swing Chef – Chef Tournant oReliever for the Chefs de Partie and generally an experienced chef -Duty Cook – Chef de Garde oFor restaurants with a split shift – stays on duty during the lean afternoon hours or late evening hours -Dietitian – Dietetcien oAdvisory position – prepares special diet menus and calcul ates nutritional values for guests with special needs -Demi-Chef oPosition between rank and file and supervisor Stronger cook than a commis, but not experienced enough to be a chef de partie oTakes on supervisory functions of chef de partie in their absence -Staff Cook – Cuisinier pour le personnel oPrepares the meals for the staff if there is a staff kitchen Pastry, Confisserie and Bakery -Pastry Chef – Patissier oPrepares cold, warm and frozen sweet dishes as well as baked items if there is no bakeshop in the operation oSupervises all necessary ingredient requisitions, evaluation, hiring and dismissal of the staff oReports directly to the executive chef, coordinates with the executive-sous chef -Confisseur Prepares all specialties with chocolate and special cookies (petit-fours) oSpecialist in sugar and marzipan work -Chief Baker – Boulanger oResponsible for all bread and dough preparation required by the pastry and kitchen Cooking Methods and Techniques 14 Co oking Methods MethodWhere it’s doneTemperature BlanchingStove Deep-Fat FryerWater: 100Â °C Oil: 130Â °C-150Â °C PoachingStove/OvenStove: 65Â °C-80Â °C Oven: 165Â °C Boiling or SimmeringStoveBoiling: 100Â °C Simmering: 95Â °C – 98Â °C SteamingStove/Steamer100Â °C – 120Â °C Deep Fat FryingDeep Fat Fryer170Â °C – 180Â °C Sauteing or Pan-FryingStove165Â °C – 200Â °C GrillingGrill240Â °C – 190Â °C Gratinate or Au GratinOven/Salamander240Â °C – 280Â °C BakingOven130Â °C – 260Â °C RoastingOven200Â °C – 220Â °C Finishing: 180Â °C Butter RoastingOvenStart: 140Â °C Finish: 160Â °C Braising/GlazingOven Meat Oven Vegetables Start: 200Â °C Cook: 160Â °C – 180Â °C Start: 140Â °C Finish: 160Â °C Glazing VegetablesStoveCook: 95Â °C – 98Â °C StewingStove95Â °C – 98Â °C Blanching -Cooking method used to pre-cook, cook or sanitize an ingredient for another cooking method or for preservation oAlternative method for blanching in hot water is steaming Method – can either be starting with cold or hot water or in oil -Why do we blanch: oTo clean and sanitize oTo destroy enzymes oTo prevent ingredients from sticking oTo improve the color of ingredients oTo pre-cook ingredients for another method oTo pre-cook an ingredient for preserving P oaching -For cooking tender ingredients which are high in protein at a low temperature (65Â °C – 80Â °C) -Where do we poach: oOn the stove, in liquid oOn the stove, in a water bath oIn the oven, in a water bath oIn a low/high pressure steamer in -How do we poach: oPoach, Floating in liquid oPoach in shallow Liquid Poach in a water bath with stirring oPoach in a water bath without stirring -To prevent tender meat parts, fish, egg and recipes containing egg from being over cooked and broken apart Boiling or Simmering -Boiling or simmering starting with cold water with a lid oFor Dried Vegetables, Potatoes and legumes oFor vegetable side dishes and soups (food items which are not delicate and do not change shape) oSo food can further absorb water and tenderize faster -Boiling and simmering without a lid oFor vegetables and starch based recipes, 98Â °C – 100Â °C oVegetable side dishes, rice dishes, pasta dishes and eggs To achieve rapid boiling point so that ingredient s cook faster without excessive loss of nutrients and flavors -Simmering oFor stocks and soups, 95Â °C – 98Â °C oSimmer with out a lid to monitor liquids oStocks and clear soups become cloudy when boiled -Simmering starting with hot water with a lid oFor Meat, poultry, variety meats, fowl oStews, tongue, boiled beef, oThese ingredients don’t need to be monitored as they are stewed and contain sauce oSimmer with a lid to prevent excessive evaporation Steaming -For items that you usually poach, you can also steam Reduced cooking time with heat above 100Â °C retains flavor, color and nutrients better -Food stays drier and can immediately be used for further processing -Preserves ingredient shape very well as there is no agitation -Different kinds of ingredients can be cooked at the same time without absorbing each others flavor -Disadvantage: there is no liquid to prepare the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, fruits, mushrooms, pastri es -Done in plant fat (shortening) at 170Â °C – 180Â °C -Basic rules in deep fat frying: oUse only heat-resistant and non-foamy oils Ensure proper temperature at 170Â °C – 180Â °C and never heat oil above 200Â °C oIf not in use, turn fryer temperature down to 90Â °C oNever season with salt or any other seasoning above the deep fat fryer oNever fry fish and pastry items in the same oil than other products oNever cover the deep fat fryer when in use oNever cover deep fat-fried foods as they become soggy oEveryday, filter fryer oil and clean deep fat fryer to remove frying particles which have settled on the bottom of the fryer oNever use oil that foams and causes eye and lung irritation smoke at 180Â °C Sauteing (Pan Frying) in a Stainless steel pan Use a stainless steel pan to produce pan drippings oSo you can deglaze the pan drippings oAdd flavor and color to the sauce Sauteing (Pan Frying) in a Non-Stick pan -Sauteing meat, vegetables, potatoes, mushrooms, eggs , etc. -Use a non-stick pan when sauteing ingredient that do not need a sauce to be made after. -Can also be done on a flat-top griddle, but like the non-stick pan, you cannot produce any sauce after Grilling and Broiling -For portioned and generally marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms. Ingredients may be wrapped in aluminum oil -Healthy cooking method – fat-free – but it is important not to burn ingredients because this can produce carcinogens Gratinating or Au Gratin -Method used for finishing, food is already generally cooked. -Food is always covered with ingredients that brown well (ex. egg cream, cheese, batters, sauces, etc. ) -After applying the coating or crust, ingredients are browned under the salamander or in the oven under high upper heat -Eggs, soups, sauces, cheese, fish, seafood, poultry, meat, pasta, vegetables, potatoes and desserts are commonly gratinated -Browning is done for flavor and presentation Baking -Mainly used in the hot kitchen to bake meat in a dough, crust or w/ savory souffles and savory starts -Mainly used in the pastry and bakery in the production Roasting in the oven -Done with tender and large pieces of meat which are only cut after cooking -Potatoes may also be roasted -Tender meat parts are roasted as the proteins are soft and do not require liquid to tenderize hem -Important that there is enough fat, to prevent drying out Braising in the oven -Food is cooked in a small amount of liquid in the oven or in a pressure cooker -Used for meat and fowl with high connective tissue Generally ingredients are braised whole and cut before serving -Slow cooking method where food is gently cooked in the oven over a long period of time where the product is tenderized Glazing of vegetables -Commonly for root, knob and fruit vegetables, also chest nuts and water chestnuts Glazing of White Meat -For white meat and poultry with low connective tissue -When glazing white meats, th e product will have a shiny brown crust and moist, tender meats due to the slow cooking process Stewing meat on the stove -Used for pre-cut meat or poultry with high connective tissue -Generally stewed with a large amount of liquid -Usually national recipes of countries, with many variations -Onions usually an ingredient, it is important to properly glaze them so they release the juices which become syrupy and eventually turn brownish Stewing of fruits and vegetables -Usually vegetables from the fruit vegetable family -Generally used to make compotes, fruit puree or fruit sauce How to cite Basic Kitchen Organization, Papers

Calibration of volumetric glassware free essay sample

In this section you will determine the mass of a clean, dry weighing bottle under various conditions. Unless instructed otherwise, you should handle the bottle with your crucible tongs, gloves, or lint-free paper and measurements should be made to the nearest 0. 1 mg. Begin by placing the weighing bottle and cap (with cap removed) in the oven for about 5 minutes. Remove and re-mass while warm. Follow the change in its apparent mass for several minutes, reweighing every thirty seconds. Record all masses including the final constant value. After massing the weighing bottle, roll it around in your hand (handle the bottle with your fingers) and then re-mass and compare the two masses. How should weighing bottles be handled on a regular basis? 3. Next, wipe the bottle clean with a dry, lint-free cloth or tissue and reweigh. Record all observations. 4. Hold the weighing bottle and inch from your mouth and breathe on it several times. Re-mass and compare with previous data. 5. Discuss your results in your laboratory write-up. PART B- CALIBRATION OF VOLUMETRIC GLASSWARE Throughout the semester, you will be required to make accurate measurements of volume. The primary means of doing so will be by using either a volumetric pipet, a Mohr pipet, a micropipet, or a buret. Many manufacturers calibrate their glassware so that the true volume is within specified limits of the labeled volume. In cases where particularly accurate measurements are needed, it may be necessary to make a more accurate calibration of your volumetric containers. In this experiment you will calibrate a buret, a volumetric pipet, and a micropipet. In order to prevent difficulties with access to the analytical balances, please perform all pipetting and volume measurement manipulations at your normal lab station, then transport the bottle to the analytical balance to mass it. 1. If you have any questions concerning the use of any of the volumetric glassware necessary for the experiment, be certain to refer to Chapter 2 in your textbook. Additional information can be obtained from your instructor. A summary of the calibration techniques are provided on pgs 43 (pipet) and 49-50 (buret). 2. Place about 250 mL of distilled, deionized water in a 400-mL beaker. Place a thermometer in the beaker containing the water and leave it in place through the remainder of the experiment. If the temperature of the water is not identical to that of the room temperature, allow the water to equilibrate to room temperature. Record the temperature of the equilibrated water. If the temperature of the water changes during the experiment, record the changed temperature. Use the temperature recorded just prior to each mass measurement to do the calculations described later in the experiment. Why are these calculations necessary? How much effect does the temperature of the water have upon the actual delivery of the pipet or buret? 3. Label the 4 plastic bottles, one for each different volumetric device to be calibrated, with an identifying tag for each of the pieces of glassware that you will calibrate. Cap the bottles and weigh to the nearest 0. 1 milligram. Record the masses. 4. Using the 10-mL volumetric pipet, transfer a water sample to the appropriately labeled bottle. Replace the bottles cap and reweigh the bottle to the nearest 0.1 mg. 3 5. Repeat step 4 with the same pipet into the same bottle until you have made at least 8 repeat deliveries. You should at this point have recorded a total of 9 masses for the bottle. 6. With your second plastic bottle do a similar exercise using the Eppendorf micropipet instead of the volumetric pipet. Ask your instructor to show you the correct way to use the micropipet. A volume size of 100 ? L or greater is appropriate for this analysis. Be certain to put approximately 10 mL of liquid in the bottle before you begin your measured deliveries. Why is this done? 7. The third piece of equipment that you need to calibrate are your burets. Fill the buret with distilled, deionized water so that the meniscus is above the zero mark. (Be absolutely certain that there are no air bubbles in the tip of the buret before calibrating it. ) Slowly, allow approximately 5 mL of the water to drain into the bottle, wait 30 seconds for the drainage from the wall of the buret, and read the meniscus to the nearest. You should never attempt to start the buret at 0. 00 mL. Points will be deducted from your lab score whenever either of these guidelines is violated**) Touch the tip of the buret to the inner lip of the bottle, cap the bottle and reweigh. Repeat this procedure using approximately 5. 00 mL additions (5. 00 to 10. 00, 10. 00 to 15. 00, etc, until you reach 50. 00 mL) read accurately from the buret. In each case make sure that you carefully write down the true reading of the buret. Your instructor will find it very unlikely that you delivered exactly 5. 00 mL from the buret in each step! Once you have completed calibrating your first buret, repeat the same procedure for the second buret. CALCULATIONS All calculations and requested graphs to be performed in this laboratory should be done using a spreadsheet program such as Microsoft Excel. It is important to understand the role of spreadsheets in data manipulation and graphing as you will make use of these skills throughout the semester. Use the difference in mass between each set of two consecutive mass measurements to determine the mass of water delivered by the glassware being tested. Consider the application of a correction for buoyancy errors in this mass. Once the true masses are known, find the volume delivered by making a density correction for each mass measurement obtained in your experiment (Remember that the temperature of the water at each massing is important when making this correction). Where might you find information about the density of water as a function of temperature? Calculate the average volume, the standard deviation, and the percent standard deviation of the results obtained with each pipet. Compare and contrast the accuracy of the two pipets you calibrated. How does the precision of each of the pipets compare? Does yours volumetric pipet 4 meet the National Bureau of Standards requirements for class A glassware? Calculate the volume of water contained in each delivery from your buret. Compare it to the value you read from the buret scale. How does each compare? Summarize the net percent error in delivery from your buret and comment upon it. If it is a significant error, based on an expectation of the tolerance of your buret, you may wish to apply a correction to all future data obtained with this buret. Include in the Report 1. Set up tables and perform your calculations (see example in text (pg. 50)) in Microsoft Excel, using the volume of water corrected to 20? C. 2. Using the spreadsheet, graph the calibration curve for each buret. These graphs should be similar to Figure 3-3, page 54 of Harris. 3. Calculate the average volume delivered by the 10 mL pipet, the N-1 standard deviation and the 95% confidence interval for your pipet data and state your final value. 4. Compare your buret results with the tolerances in Table 2-2, page 35 of Harris. 5. Compare your pipet results with the tolerances in Table 2-4, page 38 of Harris. 6. Assume 36. 45 mL of a solution is delivered from your buret. Calculate the amount your buret actually delivered. (Do this for both burets). Note: You need your buret calibration graphs throughout the semester to correct your buret readings so it is important to do a very careful job today. The error plotted indicates the amount that should be added to the buret reading to give the true volume delivered. Interpolation is used for readings between those corresponding to the calibration measurements.