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Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. [ 1 ]
Hazardous chemicals present physical and/or health threats to workers in clinical, industrial, and academic laboratories. Laboratory chemicals include cancer-causing agents (carcinogens), toxins (e.g., those affecting the liver, kidney, and nervous system), irritants, corrosives, sensitizers, as well as agents that act on the blood system or damage the lungs, skin, eyes, or mucous membranes.
The Laboratory Safety Institute (LSI) is a 501(c)3 non-profit organization based in the United States that supports safety in science education.. Founded in 1978 by Dr. James Kaufman to provide safety training for secondary school science teachers, LSI has grown to become "An International Center for Health, Safety and Environmental Affairs."
The FDA requires nonclinical laboratory studies on new drugs, food additives, and chemicals to assess their safety and potential effectiveness in humans in compliance with 21 CFR Part 58, Good Laboratory Practice for Nonclinical Studies under the Federal Food Drug and Cosmetic Act and Public Health Service Act. [16]
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", [13]: 490 "rough puff", or "flaky pastry". [14] Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.
A pastry used in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many various tarts and pies. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling. [56]
Puff pastry is made using a laminated dough consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating. [23] Puff pastry come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is often filled with cream.
Laboratory quality control is designed to detect, reduce, and correct deficiencies in a laboratory's internal analytical process prior to the release of patient results, in order to improve the quality of the results reported by the laboratory.