Week 5
1. Write the database of the hotel (Similar to the library database)
arrival and departure date
name ,surname , date of birth
status ,address
telephone number
room type ,special request
smoking or non-smoking area
2. Go to the library website search for the bibliographic of database books in the library catalog
(OPAC = online publice access catatog).Understanding and using dBase III (including dBase II) * by Steven C. RossSt Paul: West Publishing Company, 1986 Call#: QA 76.9 .R72U 1986
3. Go the library e-book database, search for the articles about database from proquest, ABI/INFROM, Dissertation & theses
Dropouts cost state billionsJeff Nachtigal. McClatchy - Tribune Business News. Washington: Sep 25, 2009.
Abstract (Summary)The cure is complicated, but the formula is straightforward: reducing the dropout rate, which reduces economic loss due to crimes committed by kids, according to a study released Thursday by the California Dropout Research Project
Sunday, November 8, 2009
Sunday, October 11, 2009
Week 4
The Reference
1. Where can you find information about Nobel Prize? Who get the Nobel Prize this year?
The Nobal prize for 2008 goes to
Check out the list in the link
http://nobelprize.org/nobel_prizes/lists/2008.html
The information that I found on the nobel prizes are from the internet. This is the link to the website to find the notel prize for the year 2009.
http://nobelprize.org/nobel_prizes/lists/2008.html
This year there was no award being rewarded because the awards will be held in the beginning of October
Other information on Nobel prizes could be found in this website.
The Nobel Prize (Swedish: Nobelpriset) is a Swedish & International monetary prize, established by the 1895 will and estate of Swedish chemist and inventor Alfred Nobel. It was first awarded in Physics, Chemistry, Physiology or Medicine, Literature, and Peace in 1901. An associated prize, The Sveriges Riksbank Prize in Economic Sciences in Memory of Alfred Nobel, was instituted by Sweden's central bank in 1968 and first awarded in 1969. The Nobel Prizes in the specific disciplines (Physics, Chemistry, Physiology or Medicine, and Literature) and the Prize in Economics, which is commonly identified with them, are widely regarded as the most prestigious award one can receive in those fields. The Nobel Peace Prize conveys social prestige and is often politically controversial.
2.Go to Encyclopedia Online at http://library.spu.ac.th Search for the history of autobiles or computer. Summarize the informaiton you get.
The information I get from the website is that the wesite is in thai language. I would suggest since I am studying in the international faculaty there should make the website in English. I am not able to find a specific encloypidia. This section would relate in the automobiles section of the encyclopedia. From the letters A. the first section of the encloypidia.
For example a sample of list would look like this.
Call#:
QD 39.3.M3 ข226พ 2539
Location
Collection
Call No.
Status
Due Date
3. What is the difference between general book and Refernce book
A reference collection is a collection of source in print and electronic from intended to be referred to rather than read. The materials are usually not for loan outside the library.
The Reference collection consist of encyclopedias, dictionaries, directories, years books, almanacs, states and other sources providing readily accessible reference information. It is arranged to enable convenient and rapid use by library clients and staff.
General books are related to fictions and non fictions. This is very general. Text books can be related in general books. These books could relation to free writing.
4. When do you need to search information from the reference?
You may search these information during a search time,. A topic related to history. A meaning of
a specific topic. It could be related to anything from humans, religion to airplane.
Source: Personal definition
5. What type of reference collection that you like to use most? And Why?
The Source of reference I like to use most is the Manual. This is because it gives me the instructions on doing, making or performing something.
Source: Personal definition
6. Copy 1 page of the book and write in the blog.
YEAR BOOK GRADUCATE SCHOOL ANNUAL REPORT 2008 CHIANG MAI RAJABHAT UNIVERSITY
Chiang Mai Rajabhat University is a university in the north of Thailand. It is under the Royal Thai Ministry of Education. The university was founded in 1924 as an agricultural teacher training college. In 1948, it became Chiang Mai Teachers College and offered majors in a variety of subject areas. On February 14, 1982, the year of King Rama IX's sixtieth birthday, His Majesty proclaimed Thailand's 36 teacher's Colleges to be Rajabhat Institutes; they then began offering majors and degree programmes in non-teaching fields. On March 6, 1985, His Majesty the King graciously granted the use of his royal crest as the Rajabhat Institute emblem. Rajabhat Institute Chiang Mai became Chiang Mai Rajabhat University in 2004.
Enrolment is about 10,000, and classes are divided into regular, evening and weekends. Most students come from secondary schools in northern Thailand, some even from remote areas. Chiang Mai Rachapbhat University is thus a community institute which provides a comprehensive education for local students and working people.
There are five faculties and one graduate school, employing about 500 faculty members.
There are four campuses:
Wieng Boa, the main campus, is on Chang Puek Road, in the center of Chiang Mai.
Mae Sa, the campus of Faculty of Management Science, is in Mae Rim District, 10 kilometers from Chiang Mai.
Sa Luang (2,320 acres), campus of the Agricultural Center, is in Mae Rim District, 27 kilometers from Chiang Mai.
Mae Hong Son campus, in Mae Hong Son, is the center for external services in educational area.
WeeK 3
1)Journal & Magazine
A Journal is a personal record of occurrences, experiences, and reflections kept on a regular basis such as a diary.
The Steps a writer should follow while writing a journal are to be considers
For example magazines i read are mens health and FHM For Him magazine
Title is probably the most important part of the paper as readers will decide whether to proceed to read your article or not pending on it. It should describe the research and is short, informative and concise. Avoid using a title starting with “ A study of….” as this is obviously a study. Interesting title attracts readers. It is analogous to marketing a product to reach out to your readers.
Authors. Each author should have made significant contribution to the design, analysis, and writing up of the paper to take public responsibility for its content.1 The first author is one who has major input into the study and prepares most part of the manuscript.Abstract. Different journal may specify different abstract format. Follow the instructions for authors.
The abstract normally consists of background, objective, methods, settings, designs, results and conclusions. Usually this is limited to 200-250 words. Summarise new and important findings and main conclusion of the study. Do not use phrases such as “ this will be discussed...” or “further detail will follow…” because abstract are more likely to be accessible to readers than the full text article.
Keywords. Following abstract, usually 3-10 key words are required that are usually MeSH headings so that it will ease the process of indexing and cross-referencing. The words usually convey the research studied or important concepts, methods, population or setting of the study.
The main text usually follows The IMRAD system, which is the basic of writing a scientific paper. IMRAD stands for Introduction, Methods, Results And Discussion. It deciphers different questions posed. In the introduction, we answer and explain “Why did you start (the study)?”, in methods, explain “what did you do?”, in results, detail “what did you find?”, and in discussion, explain “what does it all mean?”
Introduction. In this section, describe in brief the background of the research topics with relevant up to date review of key articles in literature. Explain the reasons for your study as well as its relevance. State the research question, objectives and rationale of the study.
Methods. Describe in detail your methodology that includes research design, settings, population studied, inclusion and exclusion criteria, the time that study was done, the instruments used to measure outcome, recruitment or data collection processes, and approval from ethics committee. State the statistical software used where applicable as well as the statistical tests employed. If the study is on drugs, use generic names.
Results. Provide all relevant results for readers to assess the validity of the conclusions. Present the results that answer the research question early follow by secondary results. For quantitative studies, provide details of response rates. Describe the sample characteristics. Use text, tables or graphs to present data in a clear and organised manner so that it is easier for the readers to comprehend. Different results may present better in different forms. Tables are useful in summarising findings. Do not use tables or any graphic forms if the data can be written in a few sentences in running text. Data also should not be repeated in different format, as it does not provide any added information. Label all tables and figures or illustrations.
Source: http://ejournal.afpm.org.my/v1n2-3/research_notes5-1.htm
2)DC & LC Classfication
Library of Congress Call Number.
Call numbers can begin with one, two, or three letters.
The first letter of a call number represents one of the 21 major divisions of the LC System. In the example, the subject "Q" is Science.
The second letter "E" represents a subdivision of the sciences, Geology. All books in the QE's are primarily about Geology.
Books in categories E, United States History, and F, Local U.S. History and American History, do not have a second letter (exception: in Canada, FC is used for Canadian history).
Books about Law, K's, can have three letters, such as KFH, Law of Hawaii. Some areas of history (D) also have three-letter call numbers.
Most other subject areas will have call numbers beginning with one or two letters.
For most of the subject areas, the single letter represents books of a general nature for that subject area (i.e. Q - General Science or D - General World History).
Source: http://geography.about.com/library/congress/blhowto.htm
3)What is the call number?
Each book in the library has a unique call number. A call number is like an address: it tells us where the book is located in the library.
Note that the same call number can be written from top-to-bottom, or left-to-right.
Reading call numbers:
What does the call number mean?
Remember that Library of Congress Classification arranges materials by subjects.
The first sections of the call number represent the subject of the book.
The letter-and-decimal section of the call number often represents the author's last name.
And, as you recall, the last section of a call number is often the date of publication.
The Reference
1. Where can you find information about Nobel Prize? Who get the Nobel Prize this year?
The Nobal prize for 2008 goes to
Check out the list in the link
http://nobelprize.org/nobel_prizes/lists/2008.html
The information that I found on the nobel prizes are from the internet. This is the link to the website to find the notel prize for the year 2009.
http://nobelprize.org/nobel_prizes/lists/2008.html
This year there was no award being rewarded because the awards will be held in the beginning of October
Other information on Nobel prizes could be found in this website.
The Nobel Prize (Swedish: Nobelpriset) is a Swedish & International monetary prize, established by the 1895 will and estate of Swedish chemist and inventor Alfred Nobel. It was first awarded in Physics, Chemistry, Physiology or Medicine, Literature, and Peace in 1901. An associated prize, The Sveriges Riksbank Prize in Economic Sciences in Memory of Alfred Nobel, was instituted by Sweden's central bank in 1968 and first awarded in 1969. The Nobel Prizes in the specific disciplines (Physics, Chemistry, Physiology or Medicine, and Literature) and the Prize in Economics, which is commonly identified with them, are widely regarded as the most prestigious award one can receive in those fields. The Nobel Peace Prize conveys social prestige and is often politically controversial.
2.Go to Encyclopedia Online at http://library.spu.ac.th Search for the history of autobiles or computer. Summarize the informaiton you get.
The information I get from the website is that the wesite is in thai language. I would suggest since I am studying in the international faculaty there should make the website in English. I am not able to find a specific encloypidia. This section would relate in the automobiles section of the encyclopedia. From the letters A. the first section of the encloypidia.
For example a sample of list would look like this.
Call#:
QD 39.3.M3 ข226พ 2539
Location
Collection
Call No.
Status
Due Date
3. What is the difference between general book and Refernce book
A reference collection is a collection of source in print and electronic from intended to be referred to rather than read. The materials are usually not for loan outside the library.
The Reference collection consist of encyclopedias, dictionaries, directories, years books, almanacs, states and other sources providing readily accessible reference information. It is arranged to enable convenient and rapid use by library clients and staff.
General books are related to fictions and non fictions. This is very general. Text books can be related in general books. These books could relation to free writing.
4. When do you need to search information from the reference?
You may search these information during a search time,. A topic related to history. A meaning of
a specific topic. It could be related to anything from humans, religion to airplane.
Source: Personal definition
5. What type of reference collection that you like to use most? And Why?
The Source of reference I like to use most is the Manual. This is because it gives me the instructions on doing, making or performing something.
Source: Personal definition
6. Copy 1 page of the book and write in the blog.
YEAR BOOK GRADUCATE SCHOOL ANNUAL REPORT 2008 CHIANG MAI RAJABHAT UNIVERSITY
Chiang Mai Rajabhat University is a university in the north of Thailand. It is under the Royal Thai Ministry of Education. The university was founded in 1924 as an agricultural teacher training college. In 1948, it became Chiang Mai Teachers College and offered majors in a variety of subject areas. On February 14, 1982, the year of King Rama IX's sixtieth birthday, His Majesty proclaimed Thailand's 36 teacher's Colleges to be Rajabhat Institutes; they then began offering majors and degree programmes in non-teaching fields. On March 6, 1985, His Majesty the King graciously granted the use of his royal crest as the Rajabhat Institute emblem. Rajabhat Institute Chiang Mai became Chiang Mai Rajabhat University in 2004.
Enrolment is about 10,000, and classes are divided into regular, evening and weekends. Most students come from secondary schools in northern Thailand, some even from remote areas. Chiang Mai Rachapbhat University is thus a community institute which provides a comprehensive education for local students and working people.
There are five faculties and one graduate school, employing about 500 faculty members.
There are four campuses:
Wieng Boa, the main campus, is on Chang Puek Road, in the center of Chiang Mai.
Mae Sa, the campus of Faculty of Management Science, is in Mae Rim District, 10 kilometers from Chiang Mai.
Sa Luang (2,320 acres), campus of the Agricultural Center, is in Mae Rim District, 27 kilometers from Chiang Mai.
Mae Hong Son campus, in Mae Hong Son, is the center for external services in educational area.
WeeK 3
1)Journal & Magazine
A Journal is a personal record of occurrences, experiences, and reflections kept on a regular basis such as a diary.
The Steps a writer should follow while writing a journal are to be considers
For example magazines i read are mens health and FHM For Him magazine
Title is probably the most important part of the paper as readers will decide whether to proceed to read your article or not pending on it. It should describe the research and is short, informative and concise. Avoid using a title starting with “ A study of….” as this is obviously a study. Interesting title attracts readers. It is analogous to marketing a product to reach out to your readers.
Authors. Each author should have made significant contribution to the design, analysis, and writing up of the paper to take public responsibility for its content.1 The first author is one who has major input into the study and prepares most part of the manuscript.Abstract. Different journal may specify different abstract format. Follow the instructions for authors.
The abstract normally consists of background, objective, methods, settings, designs, results and conclusions. Usually this is limited to 200-250 words. Summarise new and important findings and main conclusion of the study. Do not use phrases such as “ this will be discussed...” or “further detail will follow…” because abstract are more likely to be accessible to readers than the full text article.
Keywords. Following abstract, usually 3-10 key words are required that are usually MeSH headings so that it will ease the process of indexing and cross-referencing. The words usually convey the research studied or important concepts, methods, population or setting of the study.
The main text usually follows The IMRAD system, which is the basic of writing a scientific paper. IMRAD stands for Introduction, Methods, Results And Discussion. It deciphers different questions posed. In the introduction, we answer and explain “Why did you start (the study)?”, in methods, explain “what did you do?”, in results, detail “what did you find?”, and in discussion, explain “what does it all mean?”
Introduction. In this section, describe in brief the background of the research topics with relevant up to date review of key articles in literature. Explain the reasons for your study as well as its relevance. State the research question, objectives and rationale of the study.
Methods. Describe in detail your methodology that includes research design, settings, population studied, inclusion and exclusion criteria, the time that study was done, the instruments used to measure outcome, recruitment or data collection processes, and approval from ethics committee. State the statistical software used where applicable as well as the statistical tests employed. If the study is on drugs, use generic names.
Results. Provide all relevant results for readers to assess the validity of the conclusions. Present the results that answer the research question early follow by secondary results. For quantitative studies, provide details of response rates. Describe the sample characteristics. Use text, tables or graphs to present data in a clear and organised manner so that it is easier for the readers to comprehend. Different results may present better in different forms. Tables are useful in summarising findings. Do not use tables or any graphic forms if the data can be written in a few sentences in running text. Data also should not be repeated in different format, as it does not provide any added information. Label all tables and figures or illustrations.
Source: http://ejournal.afpm.org.my/v1n2-3/research_notes5-1.htm
2)DC & LC Classfication
Library of Congress Call Number.
Call numbers can begin with one, two, or three letters.
The first letter of a call number represents one of the 21 major divisions of the LC System. In the example, the subject "Q" is Science.
The second letter "E" represents a subdivision of the sciences, Geology. All books in the QE's are primarily about Geology.
Books in categories E, United States History, and F, Local U.S. History and American History, do not have a second letter (exception: in Canada, FC is used for Canadian history).
Books about Law, K's, can have three letters, such as KFH, Law of Hawaii. Some areas of history (D) also have three-letter call numbers.
Most other subject areas will have call numbers beginning with one or two letters.
For most of the subject areas, the single letter represents books of a general nature for that subject area (i.e. Q - General Science or D - General World History).
Source: http://geography.about.com/library/congress/blhowto.htm
3)What is the call number?
Each book in the library has a unique call number. A call number is like an address: it tells us where the book is located in the library.
Note that the same call number can be written from top-to-bottom, or left-to-right.
Reading call numbers:
What does the call number mean?
Remember that Library of Congress Classification arranges materials by subjects.
The first sections of the call number represent the subject of the book.
The letter-and-decimal section of the call number often represents the author's last name.
And, as you recall, the last section of a call number is often the date of publication.
Monday, September 21, 2009
5. How to create a Menu
1. Understand why a new menu is being made. Is this a first menu for a new establishment, or a revision of an existing menu? Are they expecting major changes, perhaps new owners taking over an existing restaurant, or minor adjustments to reflect changes in pricing, focus or season?
2. Determine the restaurant's style. It could be anything from family, semi formal, formal dining, to take out. Each type of restaurant needs a different type of menu design. The casual establishment needs a short and fast definition for each menu item. Descriptions and adjectives should be kept to a minimum. A formal restaurant requires more extensive information about the preparation, the ingredients and any background on the pedigree of the dish.
3. Become familiar with the demographics. Are there primarily families with young children living in the area, or elderly patrons? Is the area mainly professionals, tourists or locals? The customer base will determine the layout, sections, content, and even the font size.
4. Study the existing establishment. Spend some time getting to know their most popular dishes, their least popular choices, and the chef's favorites. What do they see as their core 5-10 dishes? You will be designing the menu around these identifying items. Find out what menu items are there to stay and which are destined to be cut and the reasons for both. Ask questions about proposed new items: Are they replacements? Do they require a new section on the menu, such as heart healthy or vegetarian foods?
5. Break down the sections of the menu. You can classify foods by primary ingredients (such as seafood or pasta), region (Italy, France, etc.) or by style (barbeque, stir fry, soups, stews). Or perhaps it will be some combination of those. Get to agreement among the restaurant managers and chef before you move on or you will end up doing dozens of revisions. Get their initials on the agreement.
6. Investigate the pricing. Look for variation in pricing for add-ons or special preparations. Find out if substitutions are allowed. The prices may be already established, or you may need to do comparison dining to establish the right cost. If it is available, get the actual cost data for each ingredient.
7. Add illustrations. What photos does the owner wish to include in the menu? Determine whether actual photos of the restaurant's specials are available, or if stock photos are acceptable. In general, clip art type illustrations are a poor choice for a professional menu design. Custom graphic design, however, is a popular alternative to photos in higher end restaurant menus.
8. Create preliminary mock-ups of the menu layout. Use all the information gathered thus far. You will probably want to limit initial designs to just category or section titles and relevant graphics. Use greeking for the menu items until you have it narrowed down to two or three layouts.
9. Select the final layout. Prepare a final mock-up and have the restaurant owner, manager and chef sign off on the entire design and content before sending the files to the printer.
http://www.wikihow.com/Make-a-Restaurant-Menu
6. Basic Kitchen Knowledge
Typically each day we feature a new kitchen contraption, but today we thought we'd pass along the Top 10 Elements of Basic Kitchen Knowledge to you our loyal readers. It's interesting to note after an informal quiz around the test kitchen, many folks here had the wrong answers for many baiscs below. Go figure. We of course scored 10 out of 10, and think these are all really solid points to know. Do you know of any others? Sound off in the comments.
1. Salt dissolves in water.
2. Salt does not dissolve in oil.
3. Oil does not dissolve in water.
4. Water boils at 100 C (212 F).
5. Generally foods contain mostly water (or another fluid).
6. Foods without water or fluid are tough.
7. Some proteins (in eggs, meat, fish) coagulate.
8. Collagen dissolves in water at temperatures higher than 55 C (131 F).
9. Dishes are dispersed systems (combinations of gas, liquid or solid ingredients transformed by cooking).
10. Some chemical processes - such as the Maillard Reaction (browning or caramelizing) - generate new flavors.
http://www.kitchencontraptions.com/archives/023915.php
1. Understand why a new menu is being made. Is this a first menu for a new establishment, or a revision of an existing menu? Are they expecting major changes, perhaps new owners taking over an existing restaurant, or minor adjustments to reflect changes in pricing, focus or season?
2. Determine the restaurant's style. It could be anything from family, semi formal, formal dining, to take out. Each type of restaurant needs a different type of menu design. The casual establishment needs a short and fast definition for each menu item. Descriptions and adjectives should be kept to a minimum. A formal restaurant requires more extensive information about the preparation, the ingredients and any background on the pedigree of the dish.
3. Become familiar with the demographics. Are there primarily families with young children living in the area, or elderly patrons? Is the area mainly professionals, tourists or locals? The customer base will determine the layout, sections, content, and even the font size.
4. Study the existing establishment. Spend some time getting to know their most popular dishes, their least popular choices, and the chef's favorites. What do they see as their core 5-10 dishes? You will be designing the menu around these identifying items. Find out what menu items are there to stay and which are destined to be cut and the reasons for both. Ask questions about proposed new items: Are they replacements? Do they require a new section on the menu, such as heart healthy or vegetarian foods?
5. Break down the sections of the menu. You can classify foods by primary ingredients (such as seafood or pasta), region (Italy, France, etc.) or by style (barbeque, stir fry, soups, stews). Or perhaps it will be some combination of those. Get to agreement among the restaurant managers and chef before you move on or you will end up doing dozens of revisions. Get their initials on the agreement.
6. Investigate the pricing. Look for variation in pricing for add-ons or special preparations. Find out if substitutions are allowed. The prices may be already established, or you may need to do comparison dining to establish the right cost. If it is available, get the actual cost data for each ingredient.
7. Add illustrations. What photos does the owner wish to include in the menu? Determine whether actual photos of the restaurant's specials are available, or if stock photos are acceptable. In general, clip art type illustrations are a poor choice for a professional menu design. Custom graphic design, however, is a popular alternative to photos in higher end restaurant menus.
8. Create preliminary mock-ups of the menu layout. Use all the information gathered thus far. You will probably want to limit initial designs to just category or section titles and relevant graphics. Use greeking for the menu items until you have it narrowed down to two or three layouts.
9. Select the final layout. Prepare a final mock-up and have the restaurant owner, manager and chef sign off on the entire design and content before sending the files to the printer.
http://www.wikihow.com/Make-a-Restaurant-Menu
6. Basic Kitchen Knowledge
Typically each day we feature a new kitchen contraption, but today we thought we'd pass along the Top 10 Elements of Basic Kitchen Knowledge to you our loyal readers. It's interesting to note after an informal quiz around the test kitchen, many folks here had the wrong answers for many baiscs below. Go figure. We of course scored 10 out of 10, and think these are all really solid points to know. Do you know of any others? Sound off in the comments.
1. Salt dissolves in water.
2. Salt does not dissolve in oil.
3. Oil does not dissolve in water.
4. Water boils at 100 C (212 F).
5. Generally foods contain mostly water (or another fluid).
6. Foods without water or fluid are tough.
7. Some proteins (in eggs, meat, fish) coagulate.
8. Collagen dissolves in water at temperatures higher than 55 C (131 F).
9. Dishes are dispersed systems (combinations of gas, liquid or solid ingredients transformed by cooking).
10. Some chemical processes - such as the Maillard Reaction (browning or caramelizing) - generate new flavors.
http://www.kitchencontraptions.com/archives/023915.php
4. Basic Sauce
As mentioned in previous segments, by mastering the techniques behind five basic entrée sauces, you'll find you can create distinctive sauces for any occasion through variation of ingredients. The sauces include béchamel, veloute, brown, tomato, and hollandaise. Since tomato sauces were discussed at length in August's newsletter, only the recipes and techniques for the other four will be provided below.
Béchamel Sauce
This common white sauce uses roux to thicken milk or cream. The roux is cooked for about 3 minutes to keep it "white." For lump free sauce, remove the roux from the heat before stirring in the milk. Warm the milk in the microwave before adding to the roux. This will spare the muscles in your hand, as you won't have to stir the sauce so long before it comes to a boil. Use a whisk to incorporate the milk into the roux and stir until it is lump free. Return to the heat source and bring to a boil.
Home cookbooks say to just boil the sauce for 1 minute to cook out the flour flavor. Professional cookbooks encourage you to reduce the heat after bringing the sauce to a boil, then continue to simmer the sauce for 15-30 minutes, stirring, to remove the flour taste. What you actually do will depend upon your time limit and personal tastes.
If your sauce is lumpy after your best efforts, you possibly didn't beat it enough before cooking, brought it to a boil too quickly, or didn't stir it enough during cooking so that it stuck to the pan bottom. To repair, pour it through a strainer or process the sauce in a blender. Return the strained or blended sauce to a clean pan and heat to the boiling point.
Veloute Sauce
Veloute sauce is a thinner, lighter white sauce than béchamel because it uses chicken or fish stock instead of milk or cream. It is often referred to as a "blonde sauce." Ideally, the consistency of veloute should be thin enough to pour or a sauce that thinly coats the back of a spoon. Serve over chicken, fish, veal, or with rice.
Since it is so similar to béchamel, be sure to read the tips above to ensure a successful sauce. If you find that after cooking, your veloute is too thin, you possibly didn't use enough flour, added too much liquid, or didn't reduce (simmer) the sauce long enough. Either reduce the sauce further or thicken with kneaded butter. If your sauce is flavorless, what quality of stock did you use? Perhaps your sauce has not reduced enough for the flavors to concentrate. You can either perk up your sauce with a dash or two of lemon juice (or other seasonings) or reduce it further to bring out more flavor.
Brown Sauce
For hearty meat entrees, noodles, and wild like bear or venison, brown sauce outshines other sauces. In addition, it is used to create more complex sauces. The technique to master here is the browning of the flour or the creation of a dark roux. By using clarified butter, you eliminate the possibility of the butter turning bitter or burning before the flour is browned. If you prefer to use regular butter, however, just watch it closely. To make a dark roux, melt the butter in the saucepan. Remove from the heat and stir in the flour until smooth. Continue cooking over medium heat for 8 minutes, stirring constantly or until the mixture becomes chestnut brown.
Hollandaise
Served warm over eggs, fish, or vegetables, hollandaise is considered a hot emulsified egg-yolk sauce. Mayonnaise would be a cold emulsified egg-yolk sauce, for a point of reference. While in mayonnaise egg yolks are whisked with other room temperature ingredients, in hollandaise, the yolks are whisked with liquid over heat. The trick is to cook the sauce ever so slightly without curdling the eggs. Water simmers in a double boiler where it should never be allowed to touch the bottom of the bowl in which the sauce is made. The temperature of the water should never rise above 150 F., either. You don't want the sauce to be too hot because it will coagulate the eggs and make it impossible for the butter to emulsify with the liquid.
If in spite of all your efforts to monitor the heat, your eggs and liquid cook too quickly, the sauce may separate. This can also happen if you add the butter too briskly. You don't have to throw out the sauce. Just start again, reserving the separated sauce for the clarified butter. Over low heat, in a double boiler, beat 1 egg yolk with 1 tablespoon of water until light. Remove from the heat and stream in the separated sauce mixture gradually while whisking. Be aware though that if your eggs have coagulated, your sauce is history. Toss it and begin again with much lower heat!
Perhaps your sauce is too thin after you've completed all the steps. You may have not reduced the initial liquid enough or perhaps you didn't add enough butter. To remedy, add more butter.
Hollandaise should be served warm. To keep it that way, place the sauce in a bowl. Set the bowl over a pan of hot water (just barely over lukewarm), ensuring the bowl bottom doesn't touch the water. If hollandaise is spooned onto really hot food, the sauce may separate; for this reason, it is almost always served separately from the food it is to complement. Store any extra sauce in the refrigerator. You can use it as a sandwich spread. It should never be reheated.
Hollandaise becomes the basis for rich sauces like béarnaise sauce, which complements meats and salmon. The technique to master in making hollandaise also serves in making sabayon sauces. Sabayon is often served with desserts and is a light airy sauce.
http://www.dvo.com/newsletter/monthly/2003/september/0903tabletalk4.html
As mentioned in previous segments, by mastering the techniques behind five basic entrée sauces, you'll find you can create distinctive sauces for any occasion through variation of ingredients. The sauces include béchamel, veloute, brown, tomato, and hollandaise. Since tomato sauces were discussed at length in August's newsletter, only the recipes and techniques for the other four will be provided below.
Béchamel Sauce
This common white sauce uses roux to thicken milk or cream. The roux is cooked for about 3 minutes to keep it "white." For lump free sauce, remove the roux from the heat before stirring in the milk. Warm the milk in the microwave before adding to the roux. This will spare the muscles in your hand, as you won't have to stir the sauce so long before it comes to a boil. Use a whisk to incorporate the milk into the roux and stir until it is lump free. Return to the heat source and bring to a boil.
Home cookbooks say to just boil the sauce for 1 minute to cook out the flour flavor. Professional cookbooks encourage you to reduce the heat after bringing the sauce to a boil, then continue to simmer the sauce for 15-30 minutes, stirring, to remove the flour taste. What you actually do will depend upon your time limit and personal tastes.
If your sauce is lumpy after your best efforts, you possibly didn't beat it enough before cooking, brought it to a boil too quickly, or didn't stir it enough during cooking so that it stuck to the pan bottom. To repair, pour it through a strainer or process the sauce in a blender. Return the strained or blended sauce to a clean pan and heat to the boiling point.
Veloute Sauce
Veloute sauce is a thinner, lighter white sauce than béchamel because it uses chicken or fish stock instead of milk or cream. It is often referred to as a "blonde sauce." Ideally, the consistency of veloute should be thin enough to pour or a sauce that thinly coats the back of a spoon. Serve over chicken, fish, veal, or with rice.
Since it is so similar to béchamel, be sure to read the tips above to ensure a successful sauce. If you find that after cooking, your veloute is too thin, you possibly didn't use enough flour, added too much liquid, or didn't reduce (simmer) the sauce long enough. Either reduce the sauce further or thicken with kneaded butter. If your sauce is flavorless, what quality of stock did you use? Perhaps your sauce has not reduced enough for the flavors to concentrate. You can either perk up your sauce with a dash or two of lemon juice (or other seasonings) or reduce it further to bring out more flavor.
Brown Sauce
For hearty meat entrees, noodles, and wild like bear or venison, brown sauce outshines other sauces. In addition, it is used to create more complex sauces. The technique to master here is the browning of the flour or the creation of a dark roux. By using clarified butter, you eliminate the possibility of the butter turning bitter or burning before the flour is browned. If you prefer to use regular butter, however, just watch it closely. To make a dark roux, melt the butter in the saucepan. Remove from the heat and stir in the flour until smooth. Continue cooking over medium heat for 8 minutes, stirring constantly or until the mixture becomes chestnut brown.
Hollandaise
Served warm over eggs, fish, or vegetables, hollandaise is considered a hot emulsified egg-yolk sauce. Mayonnaise would be a cold emulsified egg-yolk sauce, for a point of reference. While in mayonnaise egg yolks are whisked with other room temperature ingredients, in hollandaise, the yolks are whisked with liquid over heat. The trick is to cook the sauce ever so slightly without curdling the eggs. Water simmers in a double boiler where it should never be allowed to touch the bottom of the bowl in which the sauce is made. The temperature of the water should never rise above 150 F., either. You don't want the sauce to be too hot because it will coagulate the eggs and make it impossible for the butter to emulsify with the liquid.
If in spite of all your efforts to monitor the heat, your eggs and liquid cook too quickly, the sauce may separate. This can also happen if you add the butter too briskly. You don't have to throw out the sauce. Just start again, reserving the separated sauce for the clarified butter. Over low heat, in a double boiler, beat 1 egg yolk with 1 tablespoon of water until light. Remove from the heat and stream in the separated sauce mixture gradually while whisking. Be aware though that if your eggs have coagulated, your sauce is history. Toss it and begin again with much lower heat!
Perhaps your sauce is too thin after you've completed all the steps. You may have not reduced the initial liquid enough or perhaps you didn't add enough butter. To remedy, add more butter.
Hollandaise should be served warm. To keep it that way, place the sauce in a bowl. Set the bowl over a pan of hot water (just barely over lukewarm), ensuring the bowl bottom doesn't touch the water. If hollandaise is spooned onto really hot food, the sauce may separate; for this reason, it is almost always served separately from the food it is to complement. Store any extra sauce in the refrigerator. You can use it as a sandwich spread. It should never be reheated.
Hollandaise becomes the basis for rich sauces like béarnaise sauce, which complements meats and salmon. The technique to master in making hollandaise also serves in making sabayon sauces. Sabayon is often served with desserts and is a light airy sauce.
http://www.dvo.com/newsletter/monthly/2003/september/0903tabletalk4.html
Week 2
- Know when there is a need for information. (Comprehension).
-Find and identify the information needed. (Comprehension and Analysis)
-Analyze the information, (Analysis and Evaluation)
-Organize the information, (Application)
-Use the information effectively to address the problem or task. (Synthesis)
-Communicate the information and evaluate the results. (Application and Evaluation)
#2. What is SQRW?
It’s a study method where you get the best out of textbook study. It’s a 4-step strategy an each letter denotes one step so let’s go through it and see how it could make your study life a little bit easier
S stands for Survey: That is what you need to do with each chapter in your textbook. Survey the title, the pictures, the graphs, maps or tables if any, the introduction, summary and conclusion.This will give you an overall grasp of what the chapter is about
Q stands for Question: Ask questions in your mind and you’ll find you stay focused when reading and it also makes for better remembering. Don’t question the summary, introduction or conclusion – do it with everything else. Ask why, who, where, when, what and how.
R stands for Read: So read to understand, read to answer the questions in your mind and read to remember.As you answer each question, make sure you stay focused on the subject.
W stands for Write: Tthat’s what you’ve got to do in your book. Write each question and answer down and read through it carefully. Voilà you’re ready to participate in your class discussions.
#3. Use big 6 skills (step 1-6) of the toipc you know best
1.The Anatomy of a Chef's Knife
The chef's knife is probably a cook's most important tool. And given the amount of time it spends in your hand, it's definitely worth making sure you have a good one. Here's a quick tutorial on the various parts of a chef's knife, what they do and why they're important.
2. Cuts of Meat Diagrams
Is about the different primal cuts of beef, pork or lamb? These diagrams show the basic cuts of meat, as well as recipes and cooking methods for each one.
Beef Primal Cuts
Beef is divided into large sections called primal cuts. These primals are then broken down further (or fabricated) into individual steaks and other retail cuts. The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the neck and leg muscles are worked the most, which makes them tougher. Here's an overview of the basic
Pork Primal Cuts
If anything, pork is even more bewildering than beef. Pork primal cuts have all kinds of peculiar names, like the
Lamb Primal Cuts
Unlike beef, which is divided into sides before being broken down into its basic primal cuts, and pork, which is butchered into its primal cuts straightaway, lamb is first divided into front and rear sections called the foresaddle and hindsaddle.
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3.Vegetabels
Besides the meat, poultry or fish, every dish also needs a vegetable item and something from the starch category, which includes potatoes, rice and pasta. But veggies and starches are more than just side dishes. Some, like pastas and risottos, can stand on their own as appetizers or even main courses.
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Sunday, September 20, 2009
#1. what do you just read?
My holy book Al-Quran. The holy book teaches how to live life.
#2. Why imagination is more important then knowledge?Its helps to make your mind bored in a sense which you cat get by knowledge
#3. Why do you seek for information?To get enough and exact knowledge about a subject. We all need information in living life.
#4. What topic do you know best? Why?I know about cooking cause of cooking is my passion.
#5. What website do you like most? Why?Google cause by Google you can get through any website that you like.
My holy book Al-Quran. The holy book teaches how to live life.
#2. Why imagination is more important then knowledge?Its helps to make your mind bored in a sense which you cat get by knowledge
#3. Why do you seek for information?To get enough and exact knowledge about a subject. We all need information in living life.
#4. What topic do you know best? Why?I know about cooking cause of cooking is my passion.
#5. What website do you like most? Why?Google cause by Google you can get through any website that you like.
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