195,182 research outputs found
The dinner kitchen cook book, including report for 1928-1929 of the Smith College community kitchen,
No full text"The second section [p. 12-15] continues the report of the experiment ... of a dinner kitchen [which was published, 1928, under title: Cooked food supply experiments in an eastern college community, by Ethel P. Howes and Dorothea Beach."--Introd.Introductory.--Summary of dinner kitchen experiment, 1928-1929.--The practical dinner kitchen.--The dinner kitchen cook book, menus and recipes.Mode of access: Internet
Kitchen Life 2, 2021-2022
No full textAbstract copyright UK Data Service and data collection copyright owner.The Kitchen Life 2 study (KL2) used motion-sensitive cameras to explore food safety behaviours in 70 households and 31 food business operator (FBO) kitchens. It also captured data using surveys, interviews, and fridge and freezer thermometers. KL2 was commissioned in February 2021 and completed in June 2023. It was commissioned by the Food Standards Agency (FSA) and delivered by Basis Social, with support from Leeds University Business School. The project aimed to identify the key food safety behaviours that occur in household and business kitchens and understand the factors influencing these behaviours.
Kitchen Life 2 is a behavioural research project that used video capture to understand real-life behaviour in household and business kitchens. This data collection includes information about the kitchens that took part in the research, all of the time-stamped coded variables from the video footage, and temperature data (captured from fridge and freezer thermometers).An earlier Kitchen Life study commissioned by the FSA, containing qualitative data from a project conducted in 2012, is held by UKDS under SN 7434. The earlier study was designed to investigate, document, analyse and interpret domestic kitchen practices and generate insights about reducing the burden of foodborne disease. Data formatsThe Kitchen Life 2 data were deposited in Excel format, with all worksheets (data and documentation) included in one file. Users who prefer this format should download the Excel zip file. To ensure that a range of alternative formats are available for users, the following actions were also taken:The Excel worksheets containing numeric data ('kitchen info', 'labels data', and 'sensors data') were extracted and converted to statistical software formats (SPSS, Stata and Tab-delimited text) for easier analysis. The Excel worksheets containing documentation information ('datasets info' and 'labels glossary') were extracted and are presented as single Excel files (see the Documentation tab).Main Topics:Food hygiene behaviour in household and business kitchens.</p
Red alder kitchen cabinets : how does application of commercial stains influence customer choice? /
No full text"Red alder kitchen cabinets were commercially stained to six different levels and displayed at home shows in Portland, Oregon, and Anchorage, Alaska. The stains simulated the appearance of six commercial species. Respondents indicated their preferred cabinet doors... "--P. [1]."December 2006."Caption title.Includes bibliographical references (p. 9)."Red alder kitchen cabinets were commercially stained to six different levels and displayed at home shows in Portland, Oregon, and Anchorage, Alaska. The stains simulated the appearance of six commercial species. Respondents indicated their preferred cabinet doors... "--P. [1].Mode of access: Internet
Memories of Kitchen and Diet Kit Album - page 34
No full textPage 34 - “Mr. C. P. Frye – steward; Mr. Thomas Walsh – 3rd cook; Mr. Ed Halifax – 2nd cook; Luther Alred – relief; Mr. Estel Sutter – chef; Mrs. F. Nelson – Dietitian” – Listing of kitchen staff to go with photograph on facing page. One photograph of male kitchen staff member, but unidentified. 1 3/8 x 1 1/8 in., B&W.
“Luther’s Baby – Valrea.” – Photograph of baby, 1 ¼ x 1 in., B&W
Il progetto cucina/Kitchen design
No full textL'evoluzione dell'ambiente cucina dal Movimento Moderno ad oggi. I mutati modelli dell'abitare sollecitano una maggiore flessibilità e differenziazione del progetto-cucina: il disegno industriale ha incrociato, con la produzione più tradizionale, episodi di una ricerca ricca di stimoli e provocazioni.The evolution of kitchen design by the Modern Movement to date. Changing life styles require greater flexibility and differentiation in kitchen design: industrial design has crossed, with more traditional production, episodes of research that is rich in stimuli and provocation
CARA MEMBERSIHKAN LABORATORIUM KITCHEN DI POLITEKNIK NSC SURABAYA
No full textThe goal to be achieved in writing this Final Project is to find out how to clean
the kitchen laboratory at the Polytechnic NSC Surabaya. The author made
observations from March 2022 to July 2022 on the duties and responsibilities of
cleaning the kitchen laboratory at the Polytechnic NSC Surabaya. The author can
conclude that the duties and responsibilities in cleaning Kicthen's laboratory are
very necessary on a regular basis
Robb House, Kitchen Photograph
No full textBlack and white photograph of the kitchen at the Schlegel designed Robb House located at 7200 Rio Grande Blvd. NE, Los Ranchos, NM
Do Soup Kitchen Meals Contribute to Suboptimal Nutrient Intake & Obesity in the Homeless Population?
No full textThe double burden of suboptimal nutrient intake and obesity exists when available foods lack essential nutrients to promote health and provide high amounts of energy. This study evaluated the nutrition content of 41 meals served to the homeless at 3 urban soup kitchens. The mean nutrient content of all meals and of meals from each of the kitchens was compared to two-thirds of the estimated average requirement (EAR). The mean nutrient content of the meals did not provide two-thirds of the EAR for energy, vitamin C, magnesium, zinc, dietary fiber, or calcium but provided 11.8% of calories from saturated fat. On average one meal did not meet homeless individuals’ estimated requirements; however, 2 meals did meet estimated requirements but provided inadequate fiber and high amounts of energy, saturated fat, and sodium. Soup kitchen meals may contribute to the high prevalence of obesity and chronic disease reported in the homeless, food insecure population
The btp [2,6-bis(1,2,3-triazol-4-yl)pyridine] binding motif: a new versatile terdentate ligand for supramolecular and coordination chemistry
No full text- …
