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Phlebotomy licensure is the process by which various regulatory bodies regulate the practice of phlebotomy within its jurisdiction through licensure. In many countries a license is not required, or is obtained through other broader qualifications (such as a medical license), while in others, professional phlebotomists are separately licensed.
The UGR-E has an offering of 4 breakfast menus, 8 lunch/dinner menus, and 1 holiday menu; each meal provides an average of 1,300 kcal. Each UGR-E module contains 18 meals, with each pallet holding 400 meals. UGR-E modules have a minimum shelf life of 18 months at 80 °F (26.6 °C). [14] [16] [17]
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
Baked Good . Baking Ratio . Pie Dough. 3 parts flour: 2 parts fat: 1 part water. Muffins. 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat. Quick Breads
The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. [2] Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in ...
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. [1] It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar.
Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. Bread roll – a small, often round loaf of bread [5] [6] served as a meal accompaniment (eaten plain or with butter)
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. [1] [2] [3] The dough may be accordingly called pastry dough for clarity. [4] Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and ...