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Adventist Youth Honors Answer Book/Household Arts/Cooking

==1. Know how to properly operate the kind of stove you have in your home. Know how to put out an oil or grease fire on your stove. Know how to prevent such a fire. Know safety precautions while cooking, including consideration of small children.== There are two major classes of stoves in common use in the United States today, the gas stove and the electric stove. Gas stoves burn either propane or natural gas and cook with an exposed flame. Most have automatic ignition so you do not need to strike a match to light a burner. Simply turn the knob and set the flame to the desired level. Electric stoves cook with a heating element which converts electrical energy into heat. Like gas stoves, the cook must turn a knob, but unlike gas stoves, there is no flame, so its level cannot be directly observed. Instead, the knobs are marked with numbers generally ranging from 1 to 9 or 10. The settings 1-3 corresponds to low heat, 4-6 correspond to medium heat, and 7-10 correspond to high heat.
 * Operating a stove:

In case of a grease fire in a pan, cover the pan with its lid. This will deprive the fire of oxygen and it will go out. If the cover is already on the pan, you may need to use a fire extinguisher. Do not use water. Have a fire extinguisher in your kitchen for such an emergency.
 * Putting out a grease fire:

Stoves with knobs along the back of the unit are more appropriate in households with small children because the children cannot reach the knobs and turn the stove on. This does present a greater danger to the cook, as he or she must reach across the burners to adjust the knobs - don't wear loose clothing when cooking with such a stove.
 * Safety considerations:

Another hazard to children involving stoves are pot handles. A pot handle should always be turned so it does not overhang the edge of the stove where a child could grab it or run into it. An overturned pot of boiling water can cause severe burns.

Do not place flammable items on the stove, ever. This includes paper or plastic plates, or food packaging items (boxes and bags). It is easy to accidentally turn on the wrong burner, and if a flammable item is on that burner, tragedy may ensue.

Remember that the burners stay hot for several minutes after they have been turned off.

Many foods (especially pastas) are boiled in water and the water is then drained. Use a colander for this purpose. When transporting a pot full of boiling water from the stove to the sink, do not lift the pot over the head of a child who may be underfoot - clear the area first. While cooking, dishes and cooking implements pile up in the sinks of even the cleanest of kitchens. Remove any dishes from the sink before pouring boiling water into it. The sudden temperature increase can shatter glass, and you do not want boiling water to pool up in any dishes in the sink.

Measuring spoons and cups
Measuring spoons are used for measuring small amounts of dry or liquid ingredients. It is best to have two sets and use one for measuring dry ingredients and the other for measuring liquid ingredients. This will save you time because you won't have to wash and dry the spoons every time you need to switch between dry and liquid items.

For liquid measures, fill the spoon all the way to the top. For dry measures, level the spoon off with a knife.

Measuring cups are for measuring larger amounts of ingredients, and again, it is wise to have two to avoid mixing dry and wet ingredients during the measuring process, but even more importantly, a dry measure is not the same thing as a liquid measure. A dry measuring cup measures volume while a liquid measuring cup measures weight. It is unfortunate that these units are both named ounces. A one-ounce volume of water very nearly weighs one ounce, but a one-ounce volume of flour weighs quite a bit less than one ounce. Make sure you understand which type of ounce is being specified in a recipe.

Measure dry ingredients with a dry measuring cup using the same procedure as with a measuring spoon - that is, level it off with a knife. Liquid measuring cups are usually made of glass, and the measurements are marked on the side. Fill the measuring cup to the correct level by looking directly across the measuring line, not looking down at an angle.

Mixers
A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping food ingredients. Mixers come in two major variations, hand mixers and stand mixers.

A hand mixer, as the name implies, is a hand-held device. It typically consists of a handle mounted over a large enclosure containing the motor, which drives two beaters. The beaters are immersed in the food to be mixed. Be careful when removing the beaters from the food. If you have a deep bowl and can lift the beaters free of the food without lifting them above the rim of the bowl, you may lift them before turning off the mixer. This will fling food onto the sides of the bowl freeing it from the beaters. If you lift running beaters outside the bowl, you will fling food all over the kitchen, creating an unnecessary mess.

A stand mixer is essentially the same as a hand mixer, but is mounted on a stand which bears the weight of the device. Stand mixers are larger and have more powerful motors than their hand-held counterparts. They generally have a special bowl that is locked in place while the mixer is operating.

Blenders
A blender is a kitchen appliance used to blend ingredients or puree food. The term typically refers to a stationary, upright electrical device, which is to be distinguished from a hand-powered or electric mixer that may be used for similar purposes.

A typical blender is built around a vessel for the ingredients to be blended. At the top of the vessel is a cap to prevent ingredients from escaping when the blender is switched on. At the bottom is a blade assembly, typically removable for cleaning purposes. The bottom seal is most likely watertight. The vessel rests upon a base containing a motor (for turning the blade assembly) with controls on its surface. Most modern blenders offer a number of possible speeds.

Food Processors

A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".

Food processors are similar to blenders in many ways. The primary difference is that food processors use swappable blades and disks (attachments) instead of a fixed blade. Also, their bowls are wider and shorter, a more appropriate shape for the solid or semi-solid foods usually worked in a food processor.

Its functions normally consist of:
 * Chopping Vegetables
 * Grinding items such as nuts, meat, or dried fruit
 * Shredding or Grating cheese or vegetables
 * Pureeing
 * Mixing and kneading doughs

The base of the unit houses a motor which turns a vertical shaft. A bowl, usually made of transparent plastic, fits around the shaft. Cutting blades can be attached to the shaft; these fit so as to operate near the bottom of the bowl. Shredding or slicing disks can be attached instead; these spin near the top of the bowl. A lid with a "feed tube" is then fitted onto the bowl.

The feed tube allows ingredients to be added while chopping, grinding or pureeing. It also serves as a chute through which items are introduced to shredding or slicing disks. A "pusher" is provided, sized to slide through the feed tube, protecting fingers.

Almost all modern food processors have safety devices which prevent the motor from operating if the bowl isn't properly affixed to the base or if the lid isn't properly affixed to the bowl.

==3. What is meant by boiling, broiling, frying, baking, simmering, waterless cooking, and if available microwave cooking? Which are the most healthful ways of preparing common foods? Which are the most unhealthful ways?==

Boiling
Boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

In places where the available water supply is contaminated with disease-causing bacteria, boiling water (and allowing it to cool) before drinking it is a valuable health measure. Boiling water for a few minutes kills most bacteria, amoebas, and other microbial pathogens. It thus can help prevent cholera, dysentery, and other diseases caused by these organisms.

Foods suitable for boiling include fish, vegetables, pasta, eggs, meats, sauces, stock, and soups.

Advantages:
 * Older, tougher, cheaper joints of meat and poultry can be made digestible.
 * It is appropriate for large-scale cookery
 * Nutritious, well flavored stock is produced
 * It is safe and simple
 * Maximum colour and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum

Disadvantages:
 * There is a loss of soluble vitamins in the water.
 * It can be a slow method
 * Foods can look unattractive

Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory.

Broiling
Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. As it is a way of cooking without added oil, it is popular in low-fat diets.

In electric ovens, broiling is accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Gas ovens often have a separate compartment for broiling, as a drawer below the flame.

Frying
Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed.

Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a special crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.

Baking
Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven or only from the bottom element. Breads, desserts, and meat are often baked, and baking is the primary cooking technique used to produce cakes and pastry-based goods such as pies, tarts, and quiches.

Simmering
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94 °C or 200 °F.

Simmering ensures gentler treatment than boiling to prevent toughening and prevent food from breaking up. Simmering is usually a rapid and efficient method of cooking.

Waterless Cooking
Waterless cooking is a method of cooking food without adding water (there is already water in most foods), fats, or oils. This technique requires the use of some very expensive cookware designed expressly for this purpose, but there are some health benefits too. Boiling water will dissolve some nutrients which are then flushed from the food. Waterless cooking is done in a sealed container that locks in all the moisture already present in the food. Vitamins and flavor are also retained by the food, so there is no need to add butter, salt or oil to liven it up.

Microwave cooking
Microwave ovens have revolutionized cooking since their use became widespread in the 1970s.

Professional chefs generally find microwave ovens to be of limited usefulness. On the other hand, people who are lacking in free time, or not comfortable with their cooking skills, can use microwave ovens to reheat stored food (including commercially available pre-cooked frozen dishes) in only a few minutes.

Food is heated for so short a time that it is often cooked unevenly. Microwave ovens are frequently used for reheating previously cooked food, and bacterial contamination may not be killed by the reheating, resulting in foodborne illness. The uneven heating is partly due to the uneven distribution of microwave energy inside the oven, and partly due to the different rates of energy absorption in different parts of the food.

The first problem is reduced by a stirrer, a type of fan built in to the over (but hidden from view) that reflects microwave energy to different parts of the oven as it rotates, and by a turntable or carousel that turns the food.

It is also important not to place food or a container in the center of a microwave's turntable. That actually defeats its purpose. Rather, it should be placed a bit off-center so that the item travels all around the area of oven's cooking cavity, thus assuring even heating.

The second problem must be addressed by the cook, who should arrange the food so that it absorbs energy evenly, and periodically test and shield any parts of the food that overheat.

Many microwave ovens' performance drops after about 15 minutes of continuous usage, which means food takes longer to cook. When heating several meals, the last meal to be cooked may not be heated properly as a result.

Defrosting is another common weakness, as many microwave ovens may start to cook the edges of the frozen food, while the inside of the food remains frozen.

Closed containers and eggs can explode when heated in a microwave oven due to the pressure build-up of steam. Products that are heated too long can catch fire. Manuals of microwave ovens warn of such hazards.

Tin foil, aluminum foil, ceramics decorated with metal, and products containing other metals can cause sparks when they are used in a microwave.

Several microwave fires have been noted where Chinese takeout boxes with a metal handle are microwaved, and also where "homemade" microwave popcorn bags have been sealed using a metal staple, which is then heated and sets fire to the bag. This type of accident can pose a dangerous situation because of the extremely flammable mixture of popcorn and oil in the bag. Thus, it is good practice to remove any metal utensils or metal containing objects from a microwave oven before operating it, as the behavior of these objects when immersed in a strong microwave radiation field is unpredictable.

Most/Least Healthful Methods
Waterless cooking may be the most healthful way of cooking food, but baking is also a good choice. Fried foods are the least healthful way to cook food, and unfortunately, this is the technique used most frequently by "fast food" restaurants.

4. Demonstrate your ability to properly prepare two different kinds of hot cereal, a healthful hot drink, and cook eggs in two different ways other than frying.
{{Adventist Youth Honors Answer Book/Recipe Using eggs that have been in the fridge for several days (but are still before the date on the shell or carton), will make it easier to peel the eggs once they are cooked. If you are using really fresh eggs, rather than commodity eggs from the store, you may have to keep them three weeks or more before they will be easily peeled.
 * name = Hard-boiled Eggs
 * ingredients=
 * 6 to 8 large eggs, depending on appetite and number of people
 * Salt and pepper to taste
 * procedure =

Two major problems arise when making hard-boiled eggs: overcooking and cracking.

You can tell if an egg is overcooked by examining the yolk. If the egg was cooked too long the yolk will be a pale yellow surrounded by a green or greenish band. Overcooked eggs also give off the faint odor of sulfur.

Cracking of eggs while cooking is caused by the too rapid expansion of pressure in the air pocket inside the egg. Eggshell is porous and will allow the air to escape as the egg heats and its contents expand. However if the egg heats too quickly the air does not have time to escape. This causes an uneven pressure on the inside of the shell as the air pocket heats at a different rate than the white. The egg then cracks, often leaking into the cooking water.

There is one solution to these two problems. Place the eggs to be cooked in a pan or pot of cold water. There should be enough water to cover all the eggs completely. The pot should be large enough for all the eggs to lay on their sides with a little space between them. If they do touch it is alright, but there should be enough space that they don't have to be touching to fit.

Turn the stove on and bring the water to a rolling boil. Notice as you heat the eggs, you will see tiny air bubbles coming from the base (the big end) of the egg. This is air from the air pocket escaping. Once the water has been at a rolling boil for about a minute and a half, turn the stove off. Allow the water to gradually cool with the eggs in it. After about twenty minutes the water should be cool enough to reach in with your hands and remove the eggs. Not only have you allowed the air to escape, preventing the egg from cracking, but by gradually heating and then cooling the eggs they won't have overcooked. By the time the center of the egg has become hot enough to start really cooking the water will be cooling it down.

Enjoy your eggs!

Mashed Potatoes
The first step in making mashed potatoes is to boil them. Old potatoes normally need to be peeled before boiling. Many new potatoes are better when boiled in their skins, but you should of course wash them first. Small potatoes can be cooked whole. Larger potatoes will cook more evenly and quickly if you cut them into roughly egg-sized pieces. Put the potatoes in a large enough pan and add enough water to cover them easily. Add a little salt if you like. Bring to the boil. Potatoes will take around 25 minutes to cook through. To test whether they are done, press the tip of a cook's knife into one. It should be able to slip in and out easily. Drain the cooking water and attack the potatoes with a knife so that they are cut into small pieces. (This is very therapeutic.) You then need to add some milk and butter (according to taste and waistline) and puree all ingredients. Use a potato-ricer or a mixer for best results or a hand held masher for possibly lumpy mash. You can add salt and pepper or other herbs and spices as you wish.

Baked Potatoes
On a cold day, few things are nicer than a baked potato. Use a large potato, with its skin on. Preheat the oven to very hot (gas mark 7) and put in the potatoes for about an hour. Especially when using an electric oven, it is important to protect the potatoes from drying by covering them with foil or coating them in oil. A lid over the whole batch will do, saving on foil and oil. You may put a metal skewer through the potato to help distribute heat evenly. Trial and error are, as usual, your friends. Serve the potato as hot as you can stand it. Fillings can include butter, grated cheese (something strong like cheddar), baked beans, pesto - you name it. And eat the skin - it really is good for you, like your mum said.

6. Cook three other vegetables in the most healthful way.
The most healthful way to prepare vegetables is to wash them and serve them raw (possibly slicing them first), but the requirement does say to cook them, so we'll have to go that route. Most vegetables can be steamed for a short amount of time - the shorter the better, as that's the closest to raw you're going to get and still cook them.

Spinach
Plain cooked spinach is best served steamed or boiled in a minimum amount of water for no more than five minutes. The bulk of the leaves reduces enormously in cooking. Allow about 4 ounces per serving and use the biggest pan you have. Serve with lemon juice, or perhaps with salt.

Spinach is a common ingredient in Indian cuisine, where it is known as saag. Try sprinkling the raw leaves with garam masala before cooking for a slightly different and low sodium alternative to salt.

Green Beans
Wash beans thoroughly in clear, cool water. Beans can be cooked whole, cut crosswise or diagonally, or French-cut (i.e., cut along the length of the bean). If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style (i.e., lengthwise).

Stir-frying is one of the easiest ways to prepare green beans. This method maintains more nutrients than other cooking methods, although it also adds a little fat to them. Whatever cooking method you choose, remember to cook beans as little as possible, using the least amount of water possible.

Boiling, steaming, and microwaving are other common methods for preparing green beans. When boiling, beans may release some nutrients into the water, so try to re-use the bean water to regain some of the nutrients lost. For example, you can use the water to boil rice.

Winter Squash
To cook a decent-sized winter squash in the traditional way, first slice it in half from stem end to blossom end. If the squash is very large, cut it a few more times. Place the pieces into a baking dish. Cover the dish with foil to keep the squash from getting terribly dry. Cook the squash for a fairly long time, not at a very high temperature, so that it gets soft all the way to the inside. The squash is done when you can easily shove a spoon into it. Serve the squash as it is. Add butter and maple syrup at the table.

7. Prepare a simple salad. Why do we need fresh salads in our diet?
Green salads are an excellent source of vitamins and dietary fiber. Furthermore, salads are generally low in calories, and if served at the beginning of a meal, tend to satisfy the appetite before high-calorie items are introduced. A simple salad may start out with one or more types of lettuce (iceberg, romaine, etc.), and to that other vegetables are added, such as tomatoes, olives, cucumber slices, green peppers, mushrooms, radishes, or onions. This combination is then "tossed" to mix the ingredients together before serving. Salad dressing may be selected and added by the person eating the salad.

==8. Know the food pyramid guide. Why is it important that we follow the food pyramid guide in our diet every day? Make a chart for one week of the foods you eat to see if you are following the food pyramid guide.==

9. Set the table properly for your family for an evening meal. Serve a balanced meal that you have planned and prepared as much as possible by yourself. Include main dish, vegetable, and salad.
Properly setting a table means not putting out utensils and dishes that will not be used in the meal. A casual table setting will do for the family evening meal, and since this one requires a salad, vegetable, and main dish, we can dispense with many of the formalities.

 * Dinner Plate: Start by setting the dinner plate on the center of the placemat (if a placemat is not used, set the plate on the table centered in front of the chair), about two inches from the edge of the table.

 * Forks: You will need two forks - one for the salad (usually a smaller fork) and one for the main entree and vegetables. Both forks should be placed to the left of the plate, with the dinner fork closest to the plate.

 * Napkin: Put a napkin to the left of the salad fork.

 * Knife and Spoon: The knife and spoon go to the right of the dinner plate, with the knife set closer to the plate. The knife's edge should face the plate, and the spoon should be placed right-side up (such that the bowl of the spoon would hold a liquid).

 * Glasses: The drinking glass should be placed above the knife.

 * Salad Bowl: The salad bowl should be placed above the forks.

11. Start a recipe file of your own. Put into it 10 recipes of dishes you have personally prepared from entrees, vegetables, salads, and beverages.
This answer book already has eight recipes in it, so the Pathfinder should find two (or more!) recipes on his or her own. Also note that the recipes listed here are only suggestions. Individual taste may dictate that other recipes be used instead, and not only is that fine, it is highly encouraged. Bon Appetite!


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Accountancy/Capital and Reserves

Capital is an investment of money invested by the owners of a business with the intention of earning a return. Accounting usually treats the capital as money owned by the owners of the business, or money owed to the owners.

Reserves are funds set aside and may be specifically for a certain purpose or may be a general surplus funds. Various reserves such as Share Premium Reserves, Unappropriated Profit Reserves, etc. These reserves are usually created as excess funds and not to meet a liability (as in a provision).

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Accountancy/Capital and Reserves


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Adventist Youth Honors Answer Book/Household Arts/Cooking - Advanced

2. How many cups make a quart? (How many mls to make a liter?) How many tablespoons to a cup? How many teaspoons to a tablespoon?

 * There are 4 cups in a quart.
 * There are 1000 milliliters in a liter.
 * There are 16 tablespoons in a cup.
 * There are 3 teaspoons in a tablespoon.

3. Prepare two main casserole dishes using macaroni, noodles, beans, or rice.

 * Some of my favorite recipes:

4. Prepare two different vegetable casserole dishes.
Use a recipe of your own, try another you've heard of, or try these:

5. Prepare two kinds of salad. How are salads kept crisp?
The first step in preparing a salad with lettuce is to wash the lettuce. Unfortunately, getting the lettuce wet will hasten its demise. Removing the water from the lettuce will go a long way towards making it keep longer in the refrigerator, and this can be accomplished with either a salad spinner, or by patting it dry with paper towels.

Also, it helps to remove water-absorbent ingredients (such as croutons) before refrigerating, because these items will become mushy as they get wetter.

Basic Mixed Greens Salad

 * 1 large salad bowl
 * 1/2 head looseleaf lettuce or 1 lb. bag mixed salad greens
 * 1-2 tomatoes
 * baby carrots (as many as desired, may be divided or shredded)
 * 1 can black olives, sliced (opt.)
 * 4 oz of cheese, chopped in squares OR shredded Parmesan or mozzarella cheese

Salad dressing of choice

Fruit Salad
1 can each of--
 * Pears
 * Peaches
 * Pineapple
 * Mixed fruit

Garnish with dried cranberries and/or walnuts as desired

Mix together, serve chilled. Garnish with cranberries/walnuts just prior to serving.

6. Know the difference in food value between whole milk, lowfat milk, and non-dairy milk.
Whole milk is 3.7% fat by weight. One cup of whole milk has about 160 calories and 1/3 of the saturated fat needed in a day's diet. For children and others who need a lot of calories to fuel their day (such as athletes and people with non-sedentary jobs) whole milk is an excellent option.

Low-fat milk is 2%, 1%, or skim (0%) fat by weight. One cup of milk has 80 to 120 calories. Most adults live a sedentary lifestyle and thus should avoid whole milk in most circumstances. Instead, most adults should choose 1% or skim milk. Even though the calorie difference is only 40-60 calories, the difference in fat content (.4 gram for skim to 9 grams for whole milk) is significant. The majority of adult diets in the modern world already contain an abundance of fat, well above the recommended daily allowance.

7. Prepare a balanced breakfast using the food pyramid guide.
The food pyramid guide recommends that a person get food from five different groups over the course of a day. Remember that breakfast is only one meal, so it is not strictly necessary that it contain items from every group. A simple breakfast of pancakes with apple sauce, veggie links, and a glass of milk make a great start to the day. This covers the grain, fruit, meat, and dairy categories.

8. Prepare a vegetarian entree dish.
Here are a couple recipes you can try.

9. Plan menus for one week, choosing at least three dishes in which leftovers may be used.
Before you begin, think about what will happen during the week. Choose quick and easy recipes for those times when you will be pressed for time, and save the more complicated ones for when you are not so harried. You may not need to plan every meal of every day - for instance, if no one is home for lunch on Monday through Friday and they will eat in a school cafeteria instead, you can skip planning those meals. Or it could be as simple as peanut butter and jelly sandwiches if the family will pack a lunch (though a small bag of carrots, a banana, or a box of juice would certainly make a nice addition to that).

Simple dishes work best as leftovers because they can be used as ingredients to a more complicated recipe later in the week without becoming tiresome. For example, think about recipes that require cooked rice or green beans as an ingredient, and try to work that into the menu as a side dish a day or two before it reappears as part of the entree. Or think about the simple ingredients you will have left over and find a recipe that can use it. Leftover veggies go great in soup, and macaroni and cheese is the basis for several casseroles.

10. Prepare a balanced meal using a vegetarian entree, a vegetable casserole, and a salad.
There are recipes for all three of these types of dishes sprinkled throughout this honor.

11. Know several reasons why vinegar is unhealthful.
There is very little written these days about vinegar's unhealthiness because scientists have discovered several remarkably good qualities about this once misunderstood food.

However, back in the 1800's Ellen White wrote:

Letter 9, 1887—EGW states:
 * "The salads are prepared with oil and vinegar, fermentation takes place in the stomach, and the food does not digest, but decays or putrefies; as a consequence, the blood is not nourished, but becomes filled with impurities, and liver and kidney difficulties appear."

So that we see that vinegar is not the only condiment to warrant dietary caution, there are several other statements in which she mentions that pickles, chili, mustard, spices, and other condiments are also unhealthful.
 * "Condiments are injurious in their nature. Mustard, pepper, spices, pickles, and other things of a like character irritate the stomach and make the blood feverish and impure." MH 325

However, her general principal seems to be
 * "In this fast age, the less exciting the food, the better." MH 325

While we may ask "so what wrong with a little bit of _____ in our food" the answer is NOT a salvation answer, but rather a matter of healthy choice: Do I NEED that ________ in order to digest or enjoy my food? In many cases we may find that the answer is "No, not really."

In fact, if we in general simplify our diet, we may find ourselves healthier & happier than we did before!

12. What does caffeine do to the body? List five foods that contain caffeine.
Caffeine is a mild stimulant to the central nervous system. It is not addictive, though it can be habit forming. When caffeine intake is stopped abruptly, some individuals can experience headache, fatigue or drowsiness. Age and body size can make a difference in effect. A child or a smaller person may feel caffeine's effects more strongly than an adult or a heavier, taller person. A cup of strongly brewed coffee or tea has more caffeine than a weakly brewed cup.

Here is a list of some foods that contain caffeine:
 * 1) Caffeinated Coffee
 * 2) Some Soft drinks
 * 3) Some Root Beer
 * 4) Some Teas
 * 5) Chocolate
 * 6) Cocoa
 * 7) Kola Nuts

13. Have 25 recipes of personally-prepared dishes, not more than five of which are candies or desserts.
Here is where you get to be creative! Scan recipe books in your family kitchen, at your grandparents home, or maybe even the library.

What are some of your favorite recipes from your churches' potluck / fellowship lunch? Maybe you could ask the people who cook those recipes to share them with you!

Many Adventist Book Centers offer a complete line of recipe books that show you how to prepare healthy but yummy dishes. Some of our favorites are "Choices" and "More Choices." Both of these books offer recipes with vegetarian and vegan options.

Organize your 25 recipes in a recipe box or book. Your local retailer will have several options to choose from.

Some Categories of recipes:
 * Entrees
 * Breakfast
 * Desserts
 * Vegetables
 * Side Dishes
 * Salads
 * Soups

Note: One of the most successful "rules of thumb" for collecting truly successful recipes for YOU is:  Does my refrigerator and pantry USUALLY contain the majority of ingredients in the recipe. That way, you can make the recipe when YOU feel like it, without making a last minute trip to the grocery store!

/Completed Honors


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Cookbook:Leong's Cashew Chicken

| Meat Recipes | Midwestern U.S. cuisine

Cashew chicken was invented at Leong's Tea House in Springfield, Missouri. Leong had difficulty popularizing Chinese cuisine in the area and based the dish on the popular fried foods common in the Ozarks. The dish is not truly Chinese, but rather an American dish with a "Chinese" theme.

Note that there is also an unbreaded cashew chicken recipe with softened cashews.

Chicken

 * 2 medium chicken breasts
 * 3 eggs
 * 1 cup milk
 * 1 cup all-purpose flour
 * Salt (to taste)
 * Cashews, optionally chopped
 * Green onions, chopped

Sauce

 * 1 can chicken broth
 * 1 Tbsp cornstarch
 * 2 Tbsp cold water
 * 2 Tbsp soy sauce
 * 2 Tbsp oyster sauce

Procedure

 * 1) Debone and cut chicken breasts into bite-sized pieces.
 * 2) Beat eggs and mix with milk.
 * 3) Combine flour and salt.
 * 4) Dip breasts into egg/milk combination, then into flour.
 * 5) Deep fry the chicken until golden and cooked through.
 * 6) For the sauce, heat broth in a saucepan on low to medium heat.
 * 7) Make a cornstarch slurry with the cornstarch and cold water. Set aside.
 * 8) Add oyster sauce and soy sauce to the broth. Continue heating the sauce.
 * 9) Add the cornstarch slurry as needed to thicken the sauce until it reaches the desired consistency.
 * 10) Serve chicken on fried rice, cover liberally with sauce, and garnish with cashews and green onions.

title: Cookbook:Leong's Cashew Chicken


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User:Ozten~enwikibooks

Hello, My name is Austin. I am an visual artist and programmer. My day job is writing Java code in Seattle, Wa.

I am currently going back to school online for a computers and information technology degree.

You can also find me at [Ozten.com] [LiterateProgrammings] [Wikimedia Commons]

title: User:Ozten~enwikibooks


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Umbraco/Links

Blogs and pages about umbraco - a free open source .NET content management system.

 * Official Umbraco blog
 * Official Umbraco documentation
 * Umbraco CMS on Github

title: Umbraco/Links


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Category:Curry powder recipes

Recipes involving curry powder.

title: Category:Curry powder recipes


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Category:Paprika recipes

Recipes involving paprika.

title: Category:Paprika recipes


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Category:Recipes with videos

Recipes which have instructional videos.

__HIDDENCAT__

title: Category:Recipes with videos


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Category:Dill recipes

Recipes involving dill.

title: Category:Dill recipes


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Category:Smoothie recipes

Recipes for smoothies.

title: Category:Smoothie recipes


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D Programming/Mixins

A mixin is the possibility to make a copy of a template to a specified place.

template t(T){ T get{ return mValue; } }

This alone makes no sense. But if you want to insert it into a class, which has got a member variable mValue this can make sense.

class C{  private int mValue; mixin t!( int ); }

You can use mixins to assemble a class out of pieces.

Make an outer class know the mixin
If you need a way to make your mixin known to the outer class, you can use static constructors.

template t(T){ static this { sMixinCounter++; } } class C{  private static int sMixinCounter; private int mValue; mixin t!( int ); }

If you want to use multiple of such mixin, they have to be named, to avoid linker errors.

class C{  private static int sMixinCounter; private int mValue; mixin t!( int ) t1; mixin t!( int ) t2; }

title: D Programming/Mixins


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Wikijunior talk:Languages/Introduction

What is not a language?
I think the analogy between traffic lights and languages is a logical short circuit. Just like the "language" of a traffic light, so are our languages limited. We can only express a limited number of objects, feelings, phenomena etc. If you want to differentiate the language of a traffic light and the verbal language of a human being, you should establish other parameters for differentiation. (Rich)

My friends and I would like to have a secret language - Link
http://members.aol.com/sylvanz/pjcont.htm redirects to http://www.peopleconnectionblog.com/2008/11/06/hometown-has-been-shutdown with the message "Hometown Has Been Shutdown. Dear AOL Hometown user,We're sorry to inform you that as of Oct. 31, 2008, AOL® Hometown was shut down permanently. We sincerely apologize for any inconvenience this may cause."

Perhaps another website can replace it.

122.108.147.164 (talk) 15:26, 19 January 2009 (UTC)Anonymous

Request building a chapter on "I would like to learn another language!"
Herewith an assist. --SvenAERTS (discuss • contribs) 21:26, 20 August 2016 (UTC)

What is the best way to start learning a language?
I think the best way to start learning a language is:
 * be realistic, prepared and efficient: with some 600 hours of learning and training, you'll get really far. With a bit of luck, the language you learn and your own language have some words that are very similar.  They're called cognates.  Starting learning these ones would result in some quick-wins it seems to me.  Then of course it's for most people a matter of motivation and learning and rehearsing regularly.
 * optimize for what you want to achieve. In this linked article a person wrote to have been able to understand a Japanese TV series after 30 days, test at A2 level in Finnish after 30 days, give a public speech in Indonesian after 6 weeks, and so on. It's all a matter of optimization for your goal. https://www.quora.com/How-do-I-quickly-and-efficiently-learn-a-new-language
 * regularity: most people only learn 2 hours every week. That's too far spaced out for our brain.  There's an interesting learning project based upon research on how fast we forget things led by a Professor in Ghent: Mnemosyne.  The result is an open and free little program like a card system where you put on one side the phrase you want to learn in your language and the translation on the other side.  The smart thing about Mnemosyne is that the program has a smart algorithm and will present the card to your brain, just when your brain is about to forget it, thus optimizing and speeding up learning that other language !
 * immersion: check out your ministry of education. Good chance there are grants and projects to travel abroad for language learning.  Example: in the European Union, The European Day of Languages is a yearly event held on 26 September. There are funded exchanges between youth organisations from different language groups, International camps on a wide variety of topics where you can participate in together with some 20-40 people of your age with the same interest but a all speaking different languages.  There is the funded European Volunteer Service and young professional programs where you can go work in another country, etc. etc.   More: http://ec.europa.eu/languages/index_en.htm
 * motivation
 * variation: learning in a class room and studying vocabulary is one thing, but things will become much more passionate when you have a trip in foresight to the country where they actually speak the language. Imagine you go on a youth exchange and you make a native speaker friend.  Maybe your friend can share you some of the best movies in their language and you can watch it.  Or what about some songs? That will bring some variation to your language learning and slowly but surely you'll get better and better.

Quick-wins: do you know what cognates are?
Cognates are words that are very similar in different languages, for example your language and the language you would like to learn. Wouldn't it be great if you could help making a card system where you put on one side the word or simple phrase in your language and on the other side the words in the language you want to learn and that are very similar? That way you would make very quickly progress from the start. That sounds encouraging, doesn't it? Example. Imagine your friend speaks french and wants to learn english. The word for "a language" in french is "une langue". Another one: "the temperature", in french is "la temperature". Pretty similar aren't they? If you are a witted kind of person, you can help building such a list of cognates in Project Cognates, or you can have a look if such a list already exist for your language and the language you want to learn.

How long does it take to learn a language?
With some 600 hours of learning and training, you'll get really far. With a bit of luck, the language you learn and your own language have some words that are very similar. They're called cognates. Starting learning these ones would result in some quick-wins it seems to me. You can also optimize for what you want to achieve. In this linked article a person wrote to have been able to understand a Japanese TV series after 30 days, test at A2 level in Finnish after 30 days, give a public speech in Indonesian after 6 weeks, and so on. It's all a matter of optimization for your goal. https://www.quora.com/How-do-I-quickly-and-efficiently-learn-a-new-language

title: Wikijunior talk:Languages/Introduction


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How to use a Motorola DVR

This is a book on using a Motorola DVR.

There are several different DVR models from Motorola. The major models include:

 * The  DCT64xx and DCT34xx  series are dual-tuner HDTV DVRs utilized by many cable companies in the US, Canada and Latin America. Both DVRs can record two channels at once and play back a recorded show at the same time. The 64xx can record two analog, digital, or HDTV channels. The 34xx has no analog tuner, allowing for two digital or HDTV channels. The 6412 and 3412 have a 120GB hard drive giving it an HDTV recording time of 12-20 hours and much more for analog or SD digital TV. The 6416 and 3416 have a 160GB drive.  DCT is an acronym for "Digital Consumer Terminal" or "Digital Cable Terminal".

 * The DCT3080 is a variation that can record HD, but can only output non-HD 480i video.

 * The QIP6416 is a version that also supports IP television and MoCA. It is used by Verizon FIOS subscribers. QIP stands for "QAM/Internet Protocol". The Boxes look almost identical to the DCT

 * The  DCH64xx and DCH34xx  series have a very different appearance than the DCT series, but otherwise internally are very similar. The look of the DCH series was designed  the same team that designed the Motorola RAZR. DCH is an acronym for "Digital Connected Home".

 * The DCX series was announced by Motorola on January 3, 2008. The DCX series support MPEG4 compression, DOCSIS 2.0, and have 1GHz tuners. The first model is the DCX-3400. Then it was the DCX3200 which is a cable box that has the capabilities of the DCX3400 exempt for the dvr function. After that came the DCX3300 which is a hybrid of the DCX3200 and DCX3400 which allows you to have dvr capabilities by adding an external hard drive. Then came the DCX3200-M P2 (Phase 2) and DCX3200-M P3 (Phase 3) which are different in design then the dcx3200 but function the same but adds the total home dvr to work with any true2way dvr. The Newest one Motorola has released was the DCX3501/DCX3510 which is the same as the DCX3400 but can up convert all HD 720p and 1080i to 1080p. All New DCX series DVR's have a 500GB Hard drive The DCX series further differs in appearance from the DCT and DCH series set-top boxes.

 * The DCT6208 may still be in use in some areas. This was the first DVR from Motorola, and is a modified DCT6200 (non-DVR). It only contains a single tuner and an 80GB drive. It's generally used in areas that still use an A/B (dual cable) system. It appears to still be using an earlier version of the i-Guide software.

 * The DCT-5100 and DCT-6200 are basically the same as the 64xx series, but without the DVR features.

Most of the software features, such as iGuide usage, will be the same for any Motorola DCT- or DCH-series cable box, and even many non-Motorola cable boxes. Besides the i-Guide, in late 2007, Comcast added a Tivo software option after signing a deal with the widely popular DVR service, on the heels of Tivo being dropped by satellite programming provider DirecTV, in 2006.

In the United States, the Motorola DVR is usually owned by the cable company and rented to cable subscribers.

In Canada, the Motorola DVR is usually owned by the subscriber, purchased from their cable company or retail outlets such as Future Shop and Best Buy.

Major sections

 * /Identifying your model/ - How to tell which model DVR you have
 * /Connections/ - How to connect the DVR to your home entertainment system
 * /Setup/ - How to configure the DVR for your TV
 * On-screen interface
 * /Using i-Guide/ - How to use i-Guide software
 * Using Microsoft TV: Foundation Edition - How to use Microsoft's TV software
 * /Using Passport Echo/ - How to use Passport Echo software
 * /Using Tivo/ - How to use Tivo software
 * /Programming the Remote/ - How to use and program the remote control
 * /Firewire/ - How to use the Firewire/IEEE1394/i.Link port
 * /Firmware and Software/ - Past and present Firmware and Software version information
 * /Configuration/ - Advanced configuration information
 * /Bugs/ - Known bugs
 * /Boot Error Codes/ - Ebxx codes displayed if the DVR has a problem
 * /Resets/ - Procedures to reset the DVR (Use at your own risk!!!)
 * /Online help/ - Links to web sites with manuals, forums, etc..

Original Wikipedia Entry
The initial version of this book was based on the Wikipedia article, Motorola 6412, authored by various Wikipedia contributors.

That Wikipedia page was based on (and quoted liberally from) a post by frankz1 from the AVS Forum discussion of the 6412. Aerotive, Andyross, Bluebot, CStyle, Darkcity, Enzo Aquarius, ExDeus, FredipusRex, Gaius Cornelius, GeoWorm, Jaerune, Microbiojen, Mrhsean, Neilc, K1Bond007, Paul August, Pepper2000, Rackroth, Rlw, Tnikkel And many others only listed by IP address (if you register, you can be known by name!).

Contributors

 * Andy Ross
 * Ex Deus
 * DCT Goddess
 * cypherx

title: How to use a Motorola DVR


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User:Peteturtle~enwikibooks

Who is Peteturtle?
Me! Yes, I'm Pete-turtle. My pseudonym is Brandon Johnsonn. I am a young person in high school who loves to learn. Some of my friends call me a walking encyclopedia; however, I think Wikipedia is one of the best online encyclopedias and Wikibooks one of the best online libraries.

My Favorite Wikibooks
French Chinese Greek Italian Yes, I'm a real language lover. Mathematics World History European History William Shakespeare's Works Be sure to visit one of these great wikibooks!

My Contributions
Click Here to view my contributions to many Wikibooks!

Qui est Peteturtle?
Moi! Oui, je suis Pete-Tortue. Je m'appelle Brandon Johnsonn. Je suis un jeun fils qui aime apprendre. Mes amis m'appellent un livre qui a des jambes; mais, je pense que Wikilivres est la meilleur bibliothėque dans l'Internet.

J'aime ces Wikilivres
Français Chinois Grec Italien Oui; j'aime langues. Maths L'histoire de Monde L'histoire d'Europe Visitez ces Wikilivres!

Mes Contributions
Mes Contributions (en anglais)

Quem é Peteturtle?
Eu! Sim, eu sou Pete-Tartaruga. Me nome falso é Brandon Johnsonn. Eu sou um menino jovem que adora aprender. Meus amigos dizem que eu sou uma enciclopédia com pésm, mais eu acho que Wikipédia é a melhor enciclopédia e Wikibooks a melhor bibliotéca na internet.

Meus Wikilivros favoritos
Francês Chinês Grego Italiano Sim; eu adoro indiomas. Matemáticas História do Mundo História da Europa Por favor visite esses Wikilivros interessantes!

Minhas Contribuições
Minhas Contribuições (em inglês)

中文
你好！ 我是派克. 我说中文，英文，发文，和巴西文.

title: User:Peteturtle~enwikibooks


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XML - Managing Data Exchange/XSLT and Style Sheets/Exercises

Stylesheet Chapter => XSL and Style Sheets

Stylesheet Answers => Answers

 * 1) For Chapter 2's exercises, we created an XML document, schema, and stylesheet to define a museum entity.  Change that stylesheet to transform  that XML document into another XML document, instead of into HTML.
 * 2) In Chapter 4 we created an XML document, schema, and stylesheet to list restaurants, including the most popular, in a city.
 * 3) * a. Create a new stylesheet that uses a named template to output the name of the city. Then use two templates with different modes to print out the restaurants, using a larger font for the most popular restaurant.
 * 4) * b. Now create a stylesheet that will sort the restaurant names alphabetically, and number them using the number function and a single level of numbering.
 * 5) * c. Finally, we will use the call-template and with-param elements to create a stylesheet that will count the restaurants in a city, and add the prices up, and output it to a text file. This stylesheet will first call a template named "count-restaurants" and will use with-param to pass a parameter to count the restaurants.  Then it will call a template named "sum-prices" that will use with-param to pass the parameter "num" to sum the upper price for the restaurant.

Stylesheet Chapter => XSL and Style Sheets

Stylesheet Answers => Answers


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Category:Liver recipes

Recipes involving liver.

title: Category:Liver recipes


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Category:Pacific Northwestern recipes

Recipes from the Pacific Northwest of the United States.

title: Category:Pacific Northwestern recipes


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Ruby Programming/Reference/Objects/Array

Class Methods

Method: [ ]	 Signature: Array[ [anObject]* ] -> anArray Creates a new array whose elements are given between [ and ].

Array.[]( 1, 2, 3 ) -> [1,2,3] Array[ 1, 2, 3 ] -> [1,2,3] [1,2,3] -> [1,2,3]

|


text: Category:Grains

title: Category:Grains


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User:Barbov~enwikibooks

Nikolay Barbov, a student of social anthropology, russian and scandinavian literature in Cologne, Germany. For more information, see my Wikipedia user page.

title: User:Barbov~enwikibooks