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The Importance of Portuguese Language And Its Implications

noreply@blogger.com (Medical Writer) — Wed, 18 Jan 2012 04:28:00 +0000

The importance of the Portuguese language and its IMPLICATIONS are evident, especially in professional life. Just think about the main reason for the elimination of candidates for jobs in certain sectors. Language is the business card. When you hear someone for five minutes, we have formed the idea of training the person who is speaking.

As the professional

capacity of communication, whether by field of spoken, written or body, always brings positive consequences. The professional who knows how to communicate, always different. Who dominates the cultural norms of language, and is able to write and speak correctly, is always ahead, differs from most, error-prone banal and basic. Nathanel According to Paulo Pereira de Souza, president of the CIEE Board of Directors "Knowing how to write well is to convey ideas consistent with the agility that today's media impose. Knowing how to write well is to be an artist of words. And we all companies and professionals urgently need to rediscover the efficiency of this art." Most Brazilians - and most say, without exaggeration - has no ability to express themselves. Lacking basic skills, such as; concatenate ideas, apply the cohesion and coherence in a text, lecture with an introduction, argument and conclusion, and the area of spelling. The lack of ability to write, speak and read correctly follows, often times , lack of reading habit, because who reads often write better, have better thinking, better organization and better interpretation of ideas. To check this problem is sufficient to submit a proposal for drafting a student who recently graduated from high school in certain schools. This becomes more tragic when we titled with some college. In a company meeting or a presentation stand out from those who know how to defend their arguments in a clear, convincing the audience in a valid manner, expose their ideas and support so concise and clear. Therefore, it is necessary to the mastery of expressions. When you send an e-mail, prepare a memo, send a letter to a client, colleagues and superiors, a professional reveals your personality, your background and shows the degree of intelligence.

Can not understand why fit and qualified, a professional who is not able to write a text correctly. Nor can we accept the idea that such a professional image to generate a good company, if it can not speak properly. To exemplify, just remember the bad feeling and negative image that formed the company when we are served by a professional says things like "we'll be checking" or "we'll be returning." Not to mention other errors most absurd and grotesque, like "I do" "I see" and so on. Thus, it appears that investment in qualified and able to speak the language itself is indispensable to a company that wishes to have a positive image with its customers. As for the marketing staff What we discussed earlier is, inextricably, linked to the marketing professional. Considering, given the impossibility of professional success in their professional image without express themselves properly. Most of our judgments are based on impressions. If we cause a good impression, we won something, acquire, aggregate. The aggregate investment of knowledge, culture and training is highly profitable and rewarding, especially in the professional area. When working in a company possessing a select group and wish promotions and certain positions, we must demonstrate our competence and qualifications for the position. It is undisputed that such a position to exercise, we need different qualities and professional approach. These qualities, the ability to communicate is a crucial factor. In positions of leadership can not be imagined as a leader a person devoid of these elements because, he said Reinaldo Colander: "We know many people with great communication skills, but are not leaders, but leaders do not know who can not communicate. " In a selection process to win a seat from the interview, the examiner will never fail to evaluate the expressions of the candidate, depending on the company's size and profile of the vacancy. Will be automatically deleted one who is unable to write and speak correctly.

There are basically two kinds of language, ie, two functional languages:For another perspective, even to get a good "networking" is necessary to cause these good impressions because we can not credit and reliability of our contacts even if we do not show good professionals, ie, capable of verbal fluency. He said, the distinguished Professor Luiz Antonio Sacconi:

1) functional language modality cultured, educated language or standard language, which includes the literary language is based on cultural norms, linguistic form used by most educated and influential segment of society. It is, in short, the language used by vehicles of mass communication (radio and television, newspapers, magazines, billboards, ads, etc..), Whose function is to be allies of the school, providing service to society by working in education, not just the reverse;

2) the functional language of popular mode; popular language or everyday language, which presents the most diverse gradations, has its limit in slang and jargon.

It is for us Brazilians understand the proper time of the use of each mode, both the formal moment, as the moment informally, to, well, not to come across in ridiculous situations and disadvantages. Speak and write well generates admiration, appreciation and projecting a good image for our listeners and speakers. Consequently we increased our network of contacts, we acquired more credits and expand our opportunities. The eloquence and ability to write the professional lead to places that many can not reach. Occupy such places, on merit, those who invest in themselves and is aware of the importance of mastering the mother tongue. As for interpersonal relationships mentioned above propositions that clarify the importance of correct usage, are also valid in this topic, for interpersonal relationships. Basically, it is necessary to understand that verbal communication is essential to express an idea we can illustrate a reflection, to see what others can not see. Of course, all these situations are perfectly applicable in daily life, whether in the family, with friends, with spouses or children. The relationships benefit when we interpret what the speaker says, when we walk the paths of ideas, painting the image of reasoning with the words reasonable and appropriate. Diagnosing and remedying the deficiencies. It is very difficult to know someone who does not err. We can approach perfection, aiming to walk the highest degree of knowledge and competence, but it is almost impossible to know the language that dominates their excellence.

After all, even among teachers and doctors there are technical differences regarding the use of some forms of expression. For example, I noticed quite divergent with respect to the term "attached hereto." I noticed that even the Portuguese language teachers have differing opinions on its applicability. It is commendable, but not essential, that someone thoroughly versed in the etymology of words, semantics and all the complex rules and ignores the majority of Brazilians. By contrast, I argue that we should, we Brazilians know the native language, so full and excellent, because if we do not speak our own language, we could not understand why intelligent beings. The errors of agreement, for example, are the most commonly perceived, from the most grotesque, as the most imperceptible to the layman. To illustrate, we mention that many do not know that it is okay to write: "I have enough books," not "have enough book. Mistakes like these are found, even in the vocabularies of some teachers. Moreover, grotesque errors like: "Today I am with menas patience" or "I'm half sad," are more under the less educated. Finally, as stated elsewhere, only the exercise, self-correction, the observation and diligence, we become more differentiated and provide us with good opportunities.

Early Childhood Education in Psychomotor Development

noreply@blogger.com (Medical Writer) — Wed, 18 Jan 2012 04:26:00 +0000

Importance of Early Childhood Education in Psychomotor Development

It is very important to note that the movement is the first manifestation in human life, for from intrauterine life to realize our body movements, which will be structured and exerted enormous influence on behavior.

From this concept and through our practice in the school context, we consider the psychomotor is a rich tool that helps us to promote prevention and intervention, providing satisfactory results in difficult situations in the teaching-learning process.

In Asuncion & Coelho (1997, p.108) the psychomotricity is "education movement acting on the intellect, a relationship between thought and action, involving neurophysiological and psychological functions." It also has a dual purpose: "to ensure the functional development, taking into account the possibilities of the child, and help your affectivity to expand and balance, through exchange with the human environment."

The movements express what we feel, our thoughts and attitudes that are often stored in our unconscious. The body structures with a positive attitude about herself and others, in order to preserve physical and mental efficiency, developing body scheme and featuring a variety of movements.

Through the action on the physical environment with the social environment and interaction as social environment, processes and the development of human learning. It is a complex process in which the combination of biological, psychological and social, it produces qualitative changes. For this development involves learning of various types, expanding and deepening the individual experience.

The teacher must always be aware of the stages of student development, putting themselves in the position of facilitator of learning and trampling his work on mutual respect, trust and affection. He must establish a relationship with her students help, attentive to the attitudes of those who aid and for the perception of who is helped.

Thus, we see the importance of the work in the psychomotor teaching-learning process, because it is intimately linked to affective aspects with movement, with the symbolic and cognitive.
According to Assumption & Coelho (1997, p 108) the psicomotrocidade integrates several techniques with which you can work your body (all parts), relating it with affection, thought and intelligence level. It focuses on the unity of movement education, while it brings into play the intellectual functions. The first evidence of a normal mental development are purely motor manifestations.

Given this vision, motor activities in children's lives play a major role in many intellectuals of his first initiatives. While exploring the world around it with all the senses, he sees the media as well which will make most of their social contacts.
Therefore, psychomotor education at school age should be above all an active experience, where the child is confronted with the environment. The education provided by parents and the school, is not intended to teach the child motor behavior, but to exercise an adjustment function individually or in groups.

The activities of the group favoring integration and socialization of children with the group, therefore provides the development of both mental and motor. The movements, expressions, bodily gestures, as well as its usability (dances, games, sports ...), receive special emphasis in our physiological and psychological development.

Based on this context, we realize the importance of motor activities in education because they contribute to the overall development of children. However, children go through different phases of the other and each phase requires activities conducive for each particular age group.
The psychomotor needs to be frowned upon by the professional education because it is helping the motor and intellectual development of the student, and the body and mind are integrated elements of their training.

Best LCD TV vs Plasma Tv vs LED TV?

noreply@blogger.com (Medical Writer) — Wed, 18 Jan 2012 04:20:00 +0000

A Comparison of LCD TV, Plasma TV and LED TV

Here are all the characteristics of three types of television. After analyzing each of you can choose which model is the best opição to have in your home.

LCD Television:

Advantages of LCD Television

Type LCD TV monitors have a screen that is really flat, eliminating distortion from the monitors of the type cathode ray tube or CRT (which have their curved screens);
Tire less the view;
Consume less energy;
Emit very little radiation harmful (some models have not emit any harmful radiation);
Recent models have corrections of distortions, leaving the state harmonic images and more real, even in motion.

Disadvantages of LCD TV

They have a limited view angle perpendicular (90 °), suffering from the problem of black light and white light , although this only occurs in older models. Currently, most LCD monitors reach 178 ° vision.
The persistence of the logic state of the pixels LCD effects can lead to "drag" in the display of moving images.
The resolution is not constant, with losses of 50% in motion pictures (on older models).
It has good definition sources SDTV , analog broadcast TV and cable, DVD, SKY SD (480i).

PLasma TV

Plasma TV: Advantages:

Improved uniformity of light in all parts of the screen.
Better viewing angle, suitable for larger sites.

Disadvantages:

Increased rate of wear in the sources to excite the cells.
Enhanced electromagnetic emission and incidence of ultraviolet light, which is bad for your health.
Greater depth of the device and therefore heavier.

LED TV: Advantages

- Stay with Low Power Consumption
- Increased uniformity of the backlight
- Best resolution component video and HDMI
- Depth further reduced - the LEDs occupy less space than the bulbs (back light)

Disadvantages

Also has a low resolution analog composite video - How is a new technology, the cost is still too high

How to Reproduce and raise Aquarium Fish

noreply@blogger.com (Medical Writer) — Tue, 10 Jan 2012 08:00:00 +0000

Aquarium fish maintained under conditions that mimic those of their background, especially in terms of water quality, where there are naturally inclined to lay eggs. Each fish has its own needs and it is of course necessary it is supported spawning in the aquarium adapted to deposit her eggs. For the aquarist wishing to raise their fish, it all starts with a thorough search of the needs of each species and its habits displays. Once informed, it will be better able to identify behaviors and spawning parade and provide the right conditions for the inhabitants of the aquarium to cause reproduction. A variable degree of difficulty The difficulty of breeding is directly proportional to the needs of each species. If a Guppy can breed in almost all conditions, provided they put together a male and a female living, some characins need a very soft water and acid, and their eggs deteriorate in contact with the light . The size of the fry at birth is also a key factor because it is easier to eat a fry over a cm as a guppy larvae characin of 2 mm. A novice will do well to start its reproduction tests with species known as "easy." Providing the means of its ambitions

It is difficult to properly raise a fish in a community tank. It is best to separate the parents or in a container providing ideal conditions for spawning, or levy spawning or fry in community tank to raise them apart. The purchase or construction of an aquarium is needed for those who want to raise fish. This tray does not need to be big, not aesthetic, it must simply be provided with a filtration system, the best being a small filter enhancer connected to an air pump, as the fry are not likely to be suck it. It is impossible to detail all the methods of breeding tropical fish, as they are varied. To give you an idea, some stick their eggs in cavities or shells, others loosen up in a mass of plants, others lay directly rather than fry eggs and there is even a kind that sticks its eggs under a leaf out of the water and water them until they hatch. It is therefore important to document thoroughly on a species before attempting to raise. A food to the extent of the mouth for all species, the fry grow them is equivalent to a food adapted to the size of their mouths and preferably alive, so that it interests them. The powders and liquids and trade can help troubleshoot, but they have to be supplemented with live food if you want to raise fish in good health. If a Guppy Platy or at birth can swallow a nauplii artemia (shrimp larvae of a mm in length, easy to hatch at home with minimal equipment), many other species need food smaller. It even goes down to the size of single-celled animals like paramecium. This page will give you more information on live foods for fry. An example of breeding aquarium now I raise twenty species of fish in a room dedicated for this purpose ( the fishroom ) and I continue to expand my knowledge, rubbing my new species. And all this started 12 years ago by the birth of a baby Guppy ...

Beating Cancer Susceptibility by Classical Homeopath

noreply@blogger.com (Medical Writer) — Tue, 10 Jan 2012 00:51:00 +0000

Homeopaths also known as Rajan Sankaran, Dr. Brody, Peter Drew and Australia, have long observed the effects of this disease. They have shown that it is useless to remove the effects of cancer with the most modern medical means if one does not also the mental disposition which is the basis and the ferment of the disease.

The type of character of the patient is rather unusual and has been described by the three. The Dr.Brodi observed thousands of cases over the past 30 years. Among the features observed in most of these people, he noted first among them an exaggerated sense of duty, and a willingness to take on them too many obligations. They have a deep desire to please, especially not to displease. They are very diffile to say no . Unable to manage stress, they have the greatest difficulty in expressing emotions.

Rajan Sankaran confirmed these observations and said that in fact these individuals should enjoy a superhuman struggle to survive in a world becoming increasingly tough, competitive and oppressive. This struggle may ultimately confine despair. According to him, it's like the engine of the "miasma" Cancer was the need to maintain order amid the chaos. These patients have an excessive need for order and arrangement. There are often initially a story of far too great demands on the part of parents in the past, and in return, a high degree, but forced to perfection, pushing a stretch capacities to their limits. Blood knows no rest no vacancy.

Although the person wants to 'make up' this inclination by some obsessive attitudes, such as careful control of its immediate environment, that is not enough. She thinks she should be the most intense efforts, even the most excessive, to avoid what she sees as the inevitable consequence of a failure: the destruction.

Other signs to the 'miasma' of cancer, of course there is a hereditary cancer family, and often a story (also family) of diabetes or tuberculosis. As a personal history of pneumonia, fever glandular, recurrent infections, or chronic insomnia. There are contradictory statements: we love and are afraid the same thing (eg of the storm), or during childhood, a great desire that can turn into aversion (salt, eggs, milk, fruit or fat). Note also a strong sexual desire (from an early age), an early excessive, and a dark complexion with patches of coffee-colored skin on ...

For more information on the subject and know the best homeopathic solutions to correct this tendency, we must refer to chapter "Cancer" from my e-book of 260 pages, Secrets of homeopathic treatment , a book that can be downloaded from the website sereniteonline.com

The Importance of Motivation in the Learning Process

noreply@blogger.com (Medical Writer) — Tue, 10 Jan 2012 00:41:00 +0000

The Importance of Motivation in the Learning Process
The learning process is personal, resulting from construction and past experiences that influence future learning. Thus learning in a cognitive-constructivist is a personal construction as a result of an experimental process, within a person and that is manifested by a change in behavior.
By learning the subject adds to the knowledge that you have new knowledge, making connections to those existing . And during your educational path has the opportunity to acquire a cognitive structure clear, stable and organized properly, having the advantage of consolidating new knowledge, complementary and related in some way.
The main aim of education is to lead the student with a certain initial level to reach a certain final level. If you can make a student pass from one level to another, then you have registered a learning process.

It is incumbent on educators to provide such interaction situations that arouse in the student motivation to interact with the object of knowledge with their colleagues and teachers themselves.
Because even learning to occur in the privacy of the subject, the process of knowledge construction takes place in the diversity and quality of their interactions.
Therefore the action of the school should provide opportunities for the student that is induced an intentional effort, aimed at expected results and understood. DEVELOPMENT Learning is involved in multiple factors, which are mutually implicated and that while we can analyze them separately, are part of a whole which depends both on their nature, whether in its capacity , a series of internal and external conditions to the subject. However, to psychology, the concept of learning is not so simple.There are several possibilities for learning, ie, there are several factors that leads us to learn a behavior not previously we presented a physical growth, discovery, trial and error, education, etc.. (Bock, 1999, p. 114) Learning is an extremely complex phenomenon, involving cognitive, emotional, organic, psychosocial, and cultural. Learning is resulting from the development of skills and knowledge as well as the transfer of these to new situations. According to Bock (1999, p. 117), the process of organizing information and integrating the cognitive structure of the material is what the cognitive learning style. The cognitive approach differentiates the rote learning of meaningful learning. Bock (1999, p. 117) notes that the rote learning refers to learning new information with little or no association with existing concepts in cognitive structure. Since significant learning, according to the author, takes place when new content (ideas or information), is related to relevant concepts, available in clear and cognitive structure, and thus assimilated. It is necessary to reflect that each person has a set of cognitive strategies that mobilize the learning process. In other words, each person learns in his own way, style and rhythm.Although there is disagreement among scholars, these are four categories representing the learning styles. Knowledge can also be learned as a process or as a product. When referring to an accumulation of theories, ideas and concepts knowledge emerges as a product resulting from such learning, but like any product is inseparable from a process, we can then look at knowledge as an intellectual activity through which the seizure is made of something outside the person. On the social level we can consider learning as a pair of poles of the teaching-learning, whose synthesis is the educational process. This process includes all the behaviors dedicated to the transmission of culture, including those targeted as institutions, specific (school) or secondary (family), provide education. Through this exercise the historical subject, use utensils, manufactures and pray in the manner of their own group membership. (Pain, 1985, p. 16) Thus, in the Vygotskian conception, verbal thought is not a form of natural, innate behavior, but is determined by a historical-cultural and has specific properties and laws that can not be found in the forms nature of thought and speech. According to Vygotsky (1993 p.44), once admitted the historical character of verbal thought, we must consider it subject to all the premises of historical materialism, which are valid for any historical phenomenon in human society.

The Differences Between Capitalism and Socialism

noreply@blogger.com (Medical Writer) — Tue, 10 Jan 2012 00:40:00 +0000

1 INTRODUCTION
This article aims to explain the facts that led to the establishment of different economic systems, capitalism and socialism. What the socialist thinkers like Karl Marx, Friedrich Engels thought? Capitalism began in the fifteenth century onwards, but from the eighteenth century with the advent of steam power and new production techniques had to Industrial Revolution.

In 1750, Britain has been the hallmark of the Industrial Revolution, the cradle of capitalism. Later in the nineteenth century other countries such as USA, Germany, France, Japan and others begin to adopt the capitalist system. The consequences were drastic Capitalism, caused a large displacement of people from the countryside to cities, creating urban concentrations (Pauline; SILVA, 2005, p.04). This took much of the manpower for the development of male railroads, women and children were used in textile factories and mines with long working hours and wages reduced.

With the growing social inequalities, which were socialist thinkers Karl Marx (1818-1883), Friedrich Engels (1820-1895) began to study the facts to explain social phenomena that were occurring. According to Campos (2007), in Marxist theory, the state is the means by which one class dominates and exploits another.

The Communist Manifesto, written in 1848, the authors say, when communism was implemented, society would live in collectivism, without division of social classes and even the presence of a coercive state.

CAPITALISM 2

The capitalist system began in the fifteenth century to century, through the accumulation of capital through profits from the trade and exploitation of human labor, whether employed or slave, calling the commercial capital. From the mid-eighteenth century with the advent of steam power, the power loom and other techniques comes the Industrial Revolution. The Industrial Revolution began in England in 1750, when the man went to buy another man's work for wages.

In the social environment, the main change was the emergence of the working class, who were living in precarious conditions in cities, living in slums, submitting to wages, with long working hours and without any labor law (Pauline; SILVA , 2005, p.51). Subsequently, there is banking, or lending money at interest, where the currency has become the main product of the capitalist system .

According to Guareschi (2003, p.51), Capitalism is a system that separates the working capital and whose relations are of domination and exploitation, that is, so there is domination and exploitation is necessary for the production work and capital are separated . For Marx, the mode of production is the way society organizes the production of goods necessary for survival (Pauline; SILVA, 2005, p.18).

The capitalist system can be characterized in three ways:

l Property or private means of production;

Wage labor l;

l Free initiative on state planning.

In view of the above, it is clear that capitalist society was divided into two classes: the bourgeoisie, which owns the means of production and the proletariat, which only offers the workforce. As New (2004, p.88):

The social organization, and therefore, the forms of behavior and interaction between men are in fact governed by the contracted relationships between men in the process of production of goods necessary for their existence.

In the early twentieth century, capitalism was characterized by liberalism, ie a situation in which government interference in economic affairs was minimal (KOPELKE, 2007, p.22). After the 1929 crisis, the state will interfere with economic activities in many countries, calling Neoliberalism, for example, U.S. President Franklin Roosevelt implemented in 1933, the New Deal (new agreement), an economic and social program introducing unemployment allowance, help the needy, public works projects, etc..

In 1936, the British economist John Maynard Keynes published The General Theory of Employment, Interest and Money, which advocates a policy antidesemprego sponsored by the government. According Kopelke (2007, p.22) Capitalism is now the main economic system in operation, although there are still some countries that adopt Socialism.

3 Socialism

In the nineteenth century, there is the emergence of a new scientific method of study of society, which seeks to understand social change, its consequences for society and the future (Pauline; SILVA, 2005, p.06).

For Max Weber (2002, p.24) the modern state represents a complexity of harmonious action by individuals, because many people act on the belief that it exists or should exist to promote the legal validity of their orders.

Since ancient times, some people concerned about social life, thought to modify the relationships that capitalism had been causing. According to Marx, he criticizes capitalism by definition of the interest by money and material gain as the main reason for the survival of man (Pauline; SILVA, 2005, p.19).

As Singer (2002, p.174) the promise of socialism is to establish a society superior to capitalism in three aspects:

l The economy would not be subject to crises, unemployment, because it was planned, with a control by the community about the social process of production and distribution, so the individual would no longer be dominated by the unpredictable forces of the market;

l The establishment of equality: the capitalist society would be the last class society, whose evolution will simplify the social structure, making most people more or less homogeneous;

l Socialism would give to all members of society a greater degree of material well-being and freedom.

Some of the pioneers of the thought patterns of an ideal society was the Englishman Thomas More, who wrote in 1516, the work Utopia, which depicts an imaginary society run by an ideal state, free of internal contradictions and injustices unable to perform the its members (KOPELKE, 2007, p.23). But the founders of scientific socialism or communism were Karl Marx and Friedrich Engels, who left the contradictory relations of capitalist production to propose its destruction through the action of the workers.

According to Campos (2007) Marx did not consider classes only one group that shares a certain social status, but shares in property relations. In Guareschi (2003, p.52) explains that the added value is the profit left after all expenses deducted. For Marx who had productive capital with which to expropriate surplus value, representing the exploiting class, on the other hand would be wage earners, who do not own the property, thus the proletariat (CAMPOS, 2007).

In the Marxist conception, one can extract from his book the Communist Manifesto (1987, p.75) understanding:

By bourgeoisie is meant the class of modern capitalists, owners of means of social production, which employ wage labor. By proletariat, the modern class of employees who, not having their own means of production are forced to sell their labor power to survive.

In 1917, the Russian Revolution installed in power the Communist system, under the leadership of Russia Vladimir Lenin (1870-1924), in establishing the dictatorship of the proletariat and the Communist Party. In view of Kopelke (2007, p.25) the Russian Revolution destroyed the capitalist institutions of the country, but never reached the point of complete state disappears, as predicted by Marx.

The social system can be characterized as a system in which there is no private property or private means of production. The economy is controlled by the state in order to promote the fair distribution of wealth among all people in society. After the Second World War (1939-1945) became socialist countries, for example, China in 1949, led by Mao Zedong (1893-1976), Cuba in 1959 by Fidel Castro and others. However, this new system put in place presented several problems:

Lack of people's participation in government decisions;
Lack of freedom of thought and expression;
Formation of a highly privileged political group.

4 The differences between capitalism and socialism

Currently, most countries adopted capitalism. Globalization and the Information Age is making the capitalist system more dynamic and constantly changing. Capitalism has certain advantages:

· Low literacy rate;

· High income per capita;

· High level of food;

· Economic domination;

· Control of science and technology, etc..

Looking at the data display can be said that the developed or first world have a great life expectancy, meanwhile developing countries, the situation will get worse because there is poor accessibility conditions básicas.Com neoliberalism is growing social inequality and social exclusion.

Socialism is still adopted in some countries such as Cuba, which is led by Fidel Castro. Analyzing and taking the theory into practice, the country turns out to be closed, the people have no right to democracy and also does not provide a decent quality of life for citizens as might be expected. Anyway who has benefited most of the times is the government and its dome. According to Guareschi (2003, p.63) countries that call themselves communist in practice, even approaching the Capitalism, because instead of there there are those who own the means of production, there is only the State Party, which explores the Similarly the work of employees.

New (2004, p. 42) understands that in underdeveloped societies, where social injustices they awaken in many, strong feelings of indignation, some seek in socialism through a resolution - and not just for scientific explanation and social problems .

3 CONCLUSION

It can be concluded that the differences of the two economic systems, which provide both advantages and disadvantages. That is, while one enriches the other poorer. Capitalism in most countries now have democracy, which gives people the right to choose, but when it comes to market, the government is who makes the final decisions, and sometimes does not allow growth to a segment of society. Socialism only in theory is good, because in practice people are totally different, ie, each with their wishes, dreams from a different perspective of others.

As Paganatto (2007) model of the social edifice is to be replaced by a more modern, cultural phases, and perpetuating itself through the identification of individuals with their social contract and subsequent rules. Souza (2007) neo-liberalism is the future of modern humanity, a single society, radically competitive substrate which translates into a global free market economy and unified, guaranteed by the natural impulse of man to the competition.

According Paulini and Silva (2005, p.17) Marx is dialectical method to the understanding of reality as contradictory and constantly changing. The company must get the internal laws of historical development through the identification of contradictions to liberate man from his alienated consciousness. According Kopelke (2007, p.27) accept liberal capitalist economies growing state involvement in economic decisions, and on the other countries of centrally planned economies in the hand of the state accept the growing participation of the initiative, economic decisions.

In Singer (2002, p.186) the struggle for liberation movements not only adds to the struggle for socialism, but actually extends the very latitude of Socialism, which is not confined to elimination of economic exploitation of the proletariat, but proposes fight the types of exploitation and discrimination, both in business and in other institutions, including in the family. Guareschi (2003, p.63) a big difference in reality between the capitalist and communist countries is that the communist-socialist majority of the population has guaranteed basic living - food, shelter, education, health, clothing, etc.. Meanwhile in capitalist countries, where the exploitation is large, much of the population lacks such basic services and poverty is high, as can be seen on every corner.

Finally let the phrase that Marx and Engels (1987, p.109) pose as reflection at the end of the book the Communist Manifesto for the working people "Proletarians of all countries, unite."

4 REFERENCES

FIELDS, Joseph Wellington Marxist theory and the social classes. fev.2007 26. Available at: . Accessed on: 04 agos. 2007.

CAPITALISM . Available at: www.suapesquisa.com / capitalismo.htm>. Accessed on: 05 agos. 2007.

Guareschi, Peter. Critical Sociology: alternatives for change . 54. ed. New York: Young World, 2003.

KOPELKE, André Luiz. Economics - Educational Association Leonardo da Vinci-UNIASSELVI. 2. ed. Indaial. Ed Asselvi, 2007.

Marx K, Engels, F. Manifesto of the Communist Party . 6.ed. New York: Global, 1987.

NEW, Sebastian Village. Introduction to Sociology . 6. ed. London: Atlas, 2004.

PAGANATTO, Fernando. The construction of a new society . 02 of the sea. 2007. Available at: . Accessed on: 04 agos. 2007.

PAULINE, IRAM Ricardo, Silva, Everaldo's . Sociology - Educational Association Leonardo da Vinci-UNIASSELVI . Indaial. Ed Asselvi, 2005

SOUZA, Donaldo Bello. Globalization: globalized market's invisible hand in the pockets of social inequality. Available at: < http://www.senac.br/INFORMATIVO/BTS/222/boltec222a.htm >. Accessed on: 04 agos. 2007.

SINGER, Paul. Learning economy . 21. ed. New York: Context, 2002.

WEBER, Max Basic concepts of sociology . 2. ed. London: Centaur, 2002.

What is Dental Implant - A better understanding of Dental Implant

noreply@blogger.com (Medical Writer) — Tue, 10 Jan 2012 00:33:00 +0000

During a visit to your dentist or at a cosmetic dentistry consultation, may have you ever heard of dental implants. You probably know that this is surgery to replace one or more missing teeth, but the following will help you better understand the use, operation and benefits of dental implants.

Indeed, the first use of a dental implant is to replace, in a fixed and permanent, a missing tooth in order to find a healthy mouth and complete. One or more implants can also be used as anchors to stabilize dentures or a dental prosthesis.

Before proceeding with the installation of a dental implant, the dentist will first assess the oral health status of the patient, to determine, among other things, the volume of the jaw bone is sufficient to make the implant placement. Otherwise, a bone graft may be necessary. If the operation can be performed, x-rays will be taken and information will be recorded, while the procedures and fees will be presented to the patient. A false tooth will be custom made to fit perfectly to the patient's mouth, in the space provided.

The dental implant is a kind of titanium screws to be anchored in the jawbone of the patient. Titanium is biocompatible with the bones, the jaw bone will only need some healing time before joining the implant, which will then be strong and stable and will act as the root of a real tooth. When the union of the bone and titanium will be completed successfully, a pillar is screwed inside the implant, and it is this pillar that will set up a porcelain crown to replace the tooth. In the case of stabilization of dentures or a dental prosthesis, this pillar will be the attachment point to which the dentures or prosthesis will attach.

The placement of dental implants has many advantages. We must first know that this is a very safe procedure that is experiencing a very high success rate, which is not very painful when properly performed. When missing teeth are replaced with implants comfortable and natural-looking, self-confidence and quality of life of patients often find it better. In addition, when the loss of a tooth, the jawbone is not regenerated and bone loss can occur. A dental implant, acting as the root of a natural tooth, and stimulates the regeneration of bone health. The new teeth also facilitate chewing and digestion, thereby contributing not only look better but also to better health.

The implants, also allowing to fix dentures or a removable denture, offer patients greater comfort and a sense of belonging. They will feel and the feeling of having found real teeth, and most importantly, they no longer risk losing their dentures so embarrassing.

In short, the placement of a dental implant can be an excellent investment for your appearance and health, while presenting very little risk.

Dental Care for healthy Teeth

noreply@blogger.com (Medical Writer) — Tue, 10 Jan 2012 00:32:00 +0000

"Better safe than sorry" adage proves true also in the field of dental health, because healthy teeth not only ensures a smooth functioning of the digestive system but also a comfortable life by reducing the likelihood of surgery.

The first is to determine what causes tooth decay: plaque composed of saliva, bacteria and food waste attacks the tooth enamel and worse, if not properly disposed of turns tartar, responsible for various infections and inflammations.

Experts therefore recommend health measures following: as we take care of personal hygiene in the bathroom (shower or bath), we will focus to clean the oral cavity by:

1. watching his diet: sugars (candy, sodas, for example) should be avoided because the bacteria in plaque use these sugars to attack the tooth enamel. Similarly snacking increases the activity that produces more oral acid (to begin the process of digestion) facilitates the degradation of food. The acidity also contributes to the development of dental plaque and that decay ... guaranteed.

2. regularly consuming milk: it contains beneficial components and protectors of the tooth enamel. It is possible to use sugar-free chewing gums that prevent the spread of caries.

3. brushing their teeth three times a day so it is careful to say or forgetting to clean the inside or to brush the gums. Can be used in addition to the conventional brush dental floss or toothpicks in order to properly dispose of waste hidden in the spaces between the teeth.

4. refraining from tobacco use: nicotine increases the risk of gingivitis (gum inflammation), accelerates the production of plaque and tartar, causing tooth loss, generates tasks on the teeth and is responsible for many diseases with oral cancer.

5. consultant once a year a dentist for a check that will eventually lead to a plan of care in practice.

6. was quick to see when there is bleeding, we feel a sensitivity to the ingestion hot / cold or if pain persists.

The application of these few measures, some common sense - such as regular brushing and smoking cessation (responsible for many diseases) - give you a good teeth and a smile of youth.

Aesthetic Dental Care Whitening

noreply@blogger.com (Medical Writer) — Tue, 10 Jan 2012 00:30:00 +0000

Every white teeth are a sign of freshness, smile, youth. However, an unhealthy lifestyle is responsible for a yellowish or grayish teeth. Fortunately, as are cosmetic surgery, there are techniques aesthetic dental bleaching. Although many, we will review the easiest to apply and less costly, because aesthetic rhymes with pay without the intervention of social security ...

A tooth badly treated and so covered with tartar turns in contact with the tobacco, coffee, tea or red wine. A good scaling and polishing is sometimes enough to solve the problem. However if the result is not encouraging, we will use these techniques:

- Regular use of a whitening toothpaste, that is to say containing bleaching agents. Note that the result is not as good as a treatment performed with a dentist.

- Brush application of a whitening gel containing peroxide: quick results, but a period of 4 months.

- Laundering through gutters filled with a whitening gel to wear at night. Gutters are perfectly adapted to the teeth as they are made from impressions taken by the dentist as the gel is peroxide-based, it is necessary to protect the gums. Good efficiency, but results not permanent and touch-up after 6 months or 12 months strongly recommended.

- Bleaching at the dentist: a single session is enough! After applying a protection of the gums, the dentist asks the bleach directly on the teeth and projecting from heat or light source, it accelerates the action of these agents. This is the most effective treatment, the more expensive too. But it is not permanent and touch-ups must be provided.

To know before making a decision: the money is not permanent alterations are required. The results are limited in smokers, it is advisable to refrain, in addition, smoking during therapy increases the risk of cancer.

Taking these caveats into account, it only remains for you to choose your method and discuss with your dentist to find the striking beauty of your smile.

OPERATIONAL MARKETING AND SALES PROMOTION

noreply@blogger.com (Medical Writer) — Tue, 10 Jan 2012 00:27:00 +0000

OPERATIONAL MARKETING AND SALES PROMOTION

The basic principle of marketing is to offer customers products that meet their expectations

. Once created these products should also promote and highlight the face of existing products and competitors. This is one facet of operational marketing.

Classically operational marketing has two major objectives:
1. Win new customers,
2. Customer loyalty conquered.

Operational marketing aims to set up marketing efforts to reach these goals.

It feeds on methods of direct marketing and sales promotion techniques and follows a sequence of seven steps:

1.IDENTIFICATION targets

2.Definition goals

3.Conception actions

4.Elaboration marketing mix

5.Détermination of a budget

6.Exploitation actions

7.Mesure results and calculation of profitability.

1 - Direct Marketing:

Direct marketing is based on a personalized message directed to a target identified for the purpose of personalized communication between the advertiser and clients to engage the client to an immediate reaction. It presupposes the operation of a database and the use of adequate communication channels.

The most common techniques are:
• Direct mail
• E-mailing
• Bus-mailing
• The fax mailing phoning
• The couponning
• Cards
• The POS
• The street marketing
• Home shopping catalog
• E-business
• The kiosks.

We will quickly review some of these actions. Direct mail: It consists of a sending a letter by mail from a mailing list clean and days. Although it is very old design used for example to promote perfumery / cosmetics consumer.

The basic composition of a postal mailing follows the form:
1.A letter attachment,
2.The envelope "carrier"
3.A support: flyer or brochure,
4.A call to action: order form or reply card,
5.The prepaid return envelope.

The e-mailing:
The procedure by sending an e-mail to a greater or lesser number of Internet users. This method was born of course the advent of the Internet and it has many advantages:

Highest Top paying Jobs in finance Sector

noreply@blogger.com (Medical Writer) — Thu, 05 Jan 2012 03:14:00 +0000

How to Find highest paying jobs in the finance sector

If you are searching for how to find a highest paying jobs, then you have every reason to rejoice. This post will reveal to you how to get a top paying job in the finance sector that will help you pay you bills and live a luxurious life.

If you are a hard working individual who has interest in the finance sector, then you have every opportunity to secure a top paying work for yourself. The finace sector provides hardworking individuals with challenging and lucrative job opportunities.

By the time you finish reading this article, you will find great useful information available in the finance careers.

Do you have a goal?

If you want to get a job and excel in the finance sector, then you need to set a goal for yourself. Most employers in the financial sector will prefer highly determined, ambitious and efficient personality to join them. Most people who are doing well in the finance sector are focused on their professional goals from the day of inception to office.

Consider you Location

If you are searching for a top paying job in the financial sector, then you have to ultimately consider your location and if possible change your location if there is any need for it. Many financial positions will require you to live in major cities like London, New York, Tokyo, Abuja, Abijan, Califonia, Lagos, New Jerssy, Nairobi, etc

Career opportunities in the Finance Sector

Now let us look are specific career opportunities in the finance sector.

Commodities Broker

Who are commodities Brokers?

Commodities brokers are also know as a futures commission merchant. they cary or sales and purchases of commoditities for traders and customers to the company. They can work in brokerage hour on on the floor of a commodities exchange. They maily work on commission terms for conduction or completitng trades.

A bachelor’s degree in finance or a related field is always preferred. For you to be a commodity broker, you need a license. To get a license, one must pass the Series 3 Examinations in order to satisfy legal registration requirements of federal, state and industry agencies. As a commodity broker, you should have a combination of research and money management

How to whiten teeth at home

noreply@blogger.com (Medical Writer) — Mon, 02 Jan 2012 21:20:00 +0000

Guide on How to whiten teeth at home

Peroxide and Baking Soda Paste

The paste goes a long way in remove the surface stains on your teeth's enamel. These pastes, as you will learn from most manuals on teeth whitening, have amazing properties that whiten calcium. However, it only works to remove the surface stain.For starters, as you go about learning how to whiten teeth, you should use this paste. You only need to mix the peroxide and the baking soda. Dip your tooth brush in the paste before you apply it to your teeth.

At-Home teeth whitening tray system

This is one of the best way to whiten teeth at the comfort of your home. The tray includes a set of gel whitening solution which contains peroxide and a customizable mouth tray. For the best results, ensure to apply whitening gels on the tray evenly before fitting it in your mouth. Since the gels are not harmful to your teeth and enamel, the tray can be left on the teeth overnight. The results can be noted after using the product for a month. Therefore, you should be patient and avoid overusing the product for the best results.

Whitening toothpastes

One of the cheapest and effective ways to whiten teeth at home is by using whitening toothpastes. They contain effective ingredients which act on stains and discoloration elements in teeth. Toothpastes also have a unique bleaching effect which removes stains on teeth surfaces.

Green Tea Health Benefits - Is Green Tea Good for your Health? Find Out!

noreply@blogger.com (Medical Writer) — Mon, 02 Jan 2012 21:07:00 +0000

Health Benefits of Green Tea

For centuries, Green tea has been the most popular drink in Asian countries. Do you know what the green tea benefits are? In the Western world, black tea has been overwhelmingly more popular than green tea until recently. But, as we have learned more about green tea's unique taste and many health benefits, it has gained popularity all over the world. It's all because green tea benefits itself.

Is there really need for one to drink Green Tea? Yes! The benefits of taking green tea are quite numerous.

Research done at Pace University by Milton Schiffenbauer suggests that drinking black or green tea can help "deactivate" viruses like herpes and help prevent diarrhea, pneumonia, cystitis, and other skin infections.

Some laboratory tests show that black and green tea may slow the growth of tumors, protect bones, fight bad breath, improve skin, help boost metabolism to aid weight loss, block allergic responses, and protect against Parkinson's disease.

Evidence suggests that benefits of black tea are decreased when milk is added to it, so try drinking your tea without any milk or sugar. As a natural alternative to sugar, we often recommend Stevia or Xylitol.

Are these enough reasons to convince you to make yourself a cup of black tea every day? Tea can go a very long way in keeping you healthy for many years to come…

Green Tea is the best anti aging supplements available

Green Tea is the best anti aging supplements available .There are many studies and statistics on the benefits of green tea have been done and the results shows that green tea contains anti aging properties.The most important of the active ingredients in green tea is EGCG (epigallocatechin-3-gallate) and this EGCG responsible for most of the anti aging health benefits.

Green tea can prevents cancer cells from growing

The EGCG in green tea can prevents cancer cells from growing by binding to a specific enzyme. Cancer occur when regulation of tissue growth is uncontrolled.Green tea benefit as anti-cancer especially in cancers of the prostate, breast, and lung. A research have been done on two groups of men who in pre-cancerous condition of the prostate. One group consumed the equivalent of 12 to 15 cups of green tea a day and one did not. The result shows that 30% of the men who did not consume green tea supplements developed prostate cancer. Only 3% of the men who took green tea supplements developed cancer. The study was conduct in one year intervals.

Weight loss benefit of green tea

Weight loss benefit of green tea come from high concentration of polyphenols in green tea which helps to oxidize fat and encourage thermogenesis. Thermogenesis in the body can be defined as the rate which the body burns calories.

Green tea benefits also include:

Reducing cholesterol levels
Aiding weight loss
Reducing risks of cancer
Helping to stabilize diabetes
Slowing down the ageing process
Improving levels of healthy bacteria
Improving mouth and dental health
Replenishing skin

Top 2012 New Year Wishes and New Year SMS Messages

noreply@blogger.com (Medical Writer) — Mon, 02 Jan 2012 02:10:00 +0000

This is a New Year. This is 2012. Send New Year Wishes and New Year SMS Messages to your friends, family members and well wishers.

HAPPY NEW YEAR

Receive my simple gift of LOVE

Wrapped with SINCERITY

Tied with CARE &

Sealed with BLESSINGS

2 Keep u HAPPY & SAFE all the life long.

HAPPY NEW YEAR

I met love, health, peace and joy,

They needed a permanent place to stay.

I gave them ur address hope they arrived safely.

"Happy New Year"

Little keys open big locks

Simple words reflect great thoughts

Your smile can cure heart blocks

So keep on smiling it rocks.

Happy New Year 2012

Keep the smile, leave the tear, Think of joy, forget the fear... Hold the laugh, leave the pain, Be joyous , Coz its new year!HAPPY NEW YEAR

New Year begins, let us pray, that it will be a year with new Peace, New Happiness, and abundance of new friends,,God bless you through out the new Year.

" I Wish in this new year God gives You..
12 Month of Happiness,
52 Weeks of Fun,
365 Days Success,
8760 Hours Good Health,
52600 Minutes Good Luck,
3153600 Seconds of Joy...and that's all!

Feel free to send New year wishes and New year sms messages to your friends, relations and loved ones

Top team building activities, ideas and games for workplace, Kids and Adult

noreply@blogger.com (Medical Writer) — Sat, 17 Dec 2011 02:16:00 +0000

Find and Discover Top Free Team building activities, games and ideas for the workplace of your company or organization.

In this post, we will be looking at various team building activities for the workplace that will help to build your organization. I know you may be expecting to spend some huge amount of money in forming some team building activities for your organizational workplace. But the truth is that the team building activities for the workplace which you are going to discover by the time you finish reading this article is worth a million dollar and it is free.

Do not mind people that tell you that nothing is free. This information on how to build your team using various activities is completely free. These free team building ideas, games and activities are created by top corporate officials experienced in team building. There are a number of free team building ideas for your organization that will help improve team work in your organization.

Below is a list of team building activities for your workplace.

Blind Wine Waiter free team building activity

Type of activity: Energiser Exercise

Participants: 6-60

Timing: 30 minutes

Key themes: Teamwork, Communication, Leadership

Overview

Teams of six must successfully find, uncork and pour a bottle of wine into five glasses. Each team member must carry out no more than one element of the task and at least five of the team must wear blindfolds.

Pre-Work

None required.

Equipment and Layout

One bottle of wine per team, one wineglass per team, blindfolds for 5 members of each team, one corkscrew per team.

Running the Activity

1. Introduce this as a light-hearted activity that will improve communication across teams.

2. Divide the group into teams of 6 and ask each team to elect a leader.

3. Hand out blindfolds to all team members other than the leader, instruct all team members other than the leader to put on their blindfold.

4. Ask the team leader to take a seat somewhere close to his/her team and ask him/her to sit on her hands.

5. For each team, position one bottle of wine, one wineglass and one corkscrew in various locations around the room. Take care to ensure that nothing is positioned where it might easily fall or break (eg make sure the wine bottle(s) and glass(es) are placed on the floor against a wall, or in the centre of a table).

6. Tell all participants that their task is to find a bottle of wine, a corkscrew and a wine glass, open the bottle and pour their leader a glass of wine.

7. Tell the participants the rules:

- the team leader cannot move from his/her position and cannot use their hands

Silence free team building activity

Type of activity: Icebreaker

Participants: 5-500

Timing: 5-10 minutes

Key themes: Communication, Trust

Overview

This icebreaker aims to focus attention and to dissipate nervous tension at the start of a presentation, meeting or training session.

Pre-Work

None.

Equipment and Layout

None.

Running the Activity

1. Introduce yourself and say you are about to start your session. Give it a big build.

2. Then stop talking and remain silent for at least 30 seconds, walking around the room or looking at your notes.

3. At the end of 30 seconds, thank participants for their patience and, with a big smile, ask them what they learned in the last 30 seconds.

Rings a Bell

Type of activity: Icebreaker Discussion Starter

Participants: 6-100

Timing: 15-45 minutes

Key themes: Communication, Teamwork

Overview

A simple and fun activity, ideal as an icebreaker or discussion starter. A good way of ensuring that all mobile phones are switched off at the start of a meeting.

Pre-Work

None required.

Equipment and Layout

Participants can remain seated or standing.

Running the Activity

1. Ask each participant to introduce themselves to the group. As part of their introduction they should demonstrate their mobile phone ring tone. They should then explain the reason for their choice or ring tone (or lack of interest in a ‘personal’ ring tone), and offer some comment as to what this might suggest about their personality or style.

2. The discussion and feedback among the group will be at the discretion of the facilitator, depending on the group composition and whether the activity is used simply as an ice-breaker or as a starter for a discussion.

How do you get a Yeast Infection? 8 Ways to get a Yeast Infection

noreply@blogger.com (Medical Writer) — Mon, 31 Oct 2011 04:39:00 +0000

You need to know how to get a yeast infection because this will help you to avoid getting a yeast infection. The best way to avoid getting a yeast infection is to avoid getting infected. In this post, we will be discussing various causes of yeast infection.

When we talk about Yeast, we mean a fungus with the scientific name Candida. This fungus is responsible for a number of infections in man. For instance, candida albicans is the fungus that causes vaginitis in women.

How do you get yeast infections?
Yeast naturally occurs on the Body. Yeast infections are caused by an inbalance which leads to an upset in the normal functioning of the tissues in the vagina. The vagina has a number of different healthy bacteria living in it, and it may also have yeast. The yeast found in the vagina is kept under control by the healthy bacteria in the vagina. These bacteria keep your vagina slightly acidic which prevents Candida from growing too much. The yeast doesn't usually cause any problems unless something upset this balance. If the balance is upset, the yeast can overgrow, causing a yeast infection. Hormonal changes, medications, especially antibiotics
certain medical conditions, a weakened immune system can upset this balance, giving rise to yeast infection

Vaginal yeast infections are caused by Candida albicans. Below are a few ways to get yeast infection:

1. Use of Antibiotics: according to www.msu.edu, this is the major cause of yeast infection in women living in America. If you take antibiotic to get rid of sinus infection, the drug will cure your sinuses as well as kill unwanted bacteria as well as good bacteria in the crotch. When this is done, the vaginal ecosystem will be upset, allowing yeast to take over.

2. You can Get Yeast Infection from your cloths. Yeast flourishes well in non-cotton cloths, tight or dirty clothes that are moistened. You can also get a yeast infection by wearing leather underwear.

3. You can get a yeast infection by wearing dirty underwear

4. Some chemicals like perfumes can upset the ph balance in you crotch or trigger allergic reactions that can give rise to yeast infections.

5. HORMONES, both naturally-occurring and artificially produced hormones, can affect yeast. For example, pregnant women are particularly prone to yeast infections.

6. INJURY to the vulvar or vaginal membranes can lead to a yeast infection. This is almost always due to too much friction with not enough lubrication.

7. SEXUAL TRANSMISSION:This is a sure way to get yeast infection. Candida can be transmitted between people by sexual intercourse.

8. Women with compromised immune systems due to HIV or any other disease that can suppress the immune system are extremely prone to suffering from yeast infections. In addition to vaginal yeast infections, such people are particularly susceptible to thrush, a yeast infection of the throat, or esophageal yeast infections.

Advice

If you have an active yeast infection, you should refrain from sexual activity.

Importance of Information Technology

noreply@blogger.com (Medical Writer) — Mon, 31 Oct 2011 03:34:00 +0000

Benefits or Importance of Information Technology

Few years ago, I wrote an article on Importance of Networking Computers. Today, I will be writing on Benefits/Importance of Information Technology to Man.

Information technology also know as IT is the acquisition, processing, storage and dissemination of vocal, pictorial, textual and numerical information by a microelectronics-based combination of computing and telecommunications.

The term Ïnformation Technology in its modern sense first appeared in a 1958 article published in the Harvard Business Review, in which authors Leavitt and Whisler commented that "the new technology does not yet have a single established name. We shall call it information technology (IT). Some of the modern and emerging fields of Information technology are next generation web technologies, bioinformatics, cloud computing, global information systems, large scale knowledgebases, etc.

The importance of infromation technology are quite much. It is only a lay man that will say that information technology is not important to man. Let us now look at a number of benefits or importance of Information technology to man.

Importance of Information Technology to Business
The benefits of Information Technology to businesses can not be too stressed. Today, many businesses around the world now enjouy numerous benefits from IT. A case study or rather an example of this is seen in the development of online shopping websites for businesses. Today, you can just buy from the confort of your home with just a click of a mouse.

Without Information Technology, there will be no Automation. Automation of many business today depends on Information Technology. Today, alot of businesses are utilizing such automation to increase production.

Importance of information technology in Business management cannot be overemphasised. With information technology, business managers can benefit from computer packages and the electronically stored vital information. With just a single click of the mouse, they can have the access to usefull information in front of their laptop or computer screen.

Information Technology software applications and the hardware devices are known to be the main elements or components of the use of information technology. The web browsers ranging from chrome, opera, etc, the operating systems ranging from dox to windows 77 , etc and special purpose applications are the software which are used in information technology.

.

What is the best time to take vitamins?

noreply@blogger.com (Medical Writer) — Sun, 30 Oct 2011 03:30:00 +0000

When vitamins were first created synthetically, their creators may not have foreseen the extent to which they would become a part of everyday life. It seems odd to consider that vitamin C, the first vitamin made in a laboratory, was actually synthesized in 1935. The world was an entirely different place then – most people cooked and ate nutritious, well balanced home meals. The pace of life was more orderly. Work was not the dominant and demanding force it is now. Images of bone thin women weren't plastered on the covers of magazines. In all, there seemed to be a more healthy relationship with the body, and what was needed to take care of it.

Fast forward to today, and vitamins are even available in the supermarket. They seem to fit well into the demands of our modern society too. We certainly need every little bit of help to keep up with what's required of us.

But some good things have come out of the development and acceptance of vitamin supplements. One powerful understanding is the effect that nutrients like vitamins can not only prevent diseases, but they can actually treat some. For example, way back in 1747, people knew that citrus fruits like lemons could help people with scurvy. But it wasn't considered very credible in the mainstream. Although those whose lives depended on it, those individuals on long sea voyages, knew this truth and used it well, even when it wasn't official policy.

Here are 4 more little known facts about vitamins:

When A Vitamin Is Not A Vitamin

The supplement group often called Vitamin P are actually not vitamins. These are bioflavanoids, which help keep the capillaries and blood vessels healthy. They prevent vitamin C from oxidizing, and the bioflavanoids actually increase the effectiveness of vitamin C.

Bioflavaoids also help prevent bleeding and bruising, and support the immune system, preventing infection. They are often found in the same places as vitamin C, such as the skin and pith of citrus fruit, grapes, papaya, and cherries. They are also found in peppers, onions, and garlic.

Our Intestines Do Double Time As A Vitamin Factory

We actually produce two vitamins in our intestines – biotin and vitamin K. They are made there by the 'good' bacteria that also keep harmful bacteria, yeast, and other microorganisms at bay. When our gut bacterial population is imbalanced, one of the things that is affected is our ability to make these vitamin. That's why probiotics are so important.

Biotin is stored in the skin, and when we're in the sun, it becomes a good source of vitamin D. Vitamin K is important for bone health.

Energy Boosting Vitamin

Niacin, one of the B group vitamins, is great for tiredness, irritability, and digestive problems. This is due to the fact that it improves our ability to absorb nutrients from food. Niacin is found in cheese, peanuts, beef, liver, chicken, eggs, fish, and whole grains.

Magnesium, Heart Health, And Metabolic Syndrome

Metabolic syndrome is a condition where people have high blood pressure, high blood sugar levels, high levels of fats in their blood,, and low levels of healthy cholesterol. Often it is challenging for people with metabolic syndrome to lose weight, but more seriously, if can develop into diabetes and heart disease.

But scientists found that having a diet high in magnesium lowered the risk of developing metabolic syndrome by as much as 31%. Magnesium can be found in green vegetables, avocados, whole grains. bananas, nuts and milk.

The body performs different functions at different times of the day. Many people suggest adding food supplements at varied times of the day to accommodate for the digestion and assimilation of these nutrients.

At night, many suggest taking calcium. This is because calcium is utilized at night, and also because calcium can help you get to sleep when taken at bed time. Remember the adage of a glass of milk before bed? Calcium absorption is the reason this makes sense. Magnesium is needed to work hand-in-hand with calcium. Many people take magnesium along with calcium, in the same supplements, at bedtime, although some suggest that magnesium is best absorbed in the day time. If the calcium supplement contains magnesium, taking both at the same time is appropriate.

Many vitamins are best ingested with food, so taking them at meal time is advised. It's easy to remember to take vitamins with meals, since you are eating and drinking at that time, anyway.

Fat-soluble vitamins need fat in order to be absorbed, so they should always be taken with meals that contain fat. Fat-soluble vitamins include vitamins A, vitamin D, vitamin E and vitamin K.

Vitamin C lasts only a few hours in the bloodstream. It should be repeated every three hours for best results, or the entire dose should be divided up to take a third with each meal.

Fiber is best ingested in the morning upon rising. That way it will do its work in the colon without being impeded by food. Fiber can cause vitamins to not absorb, as it can act as a coating to the intestines, so it is best to not take vitamins before fiber. Iron is especially not absorbed well with fiber.

Probiotics are taken with meals and sometimes before a meal, usually about 20 minutes. Digestive enzymes are taken with meals as well, for best effect.

Stimulating vitamins, such as vitamin C, should not be taken before bedtime, as it can keep a person awake. Some even suggest that citrus juice and vitamin C cause nightmares, but this is unconfirmed.

If you are taking many nutritional supplements you might want to organize them in a pillbox that provides a separate box for each time of the day. A few minutes preparation can ensure that you take the recommended doses and that you remember to get all your doses in, in a timely manner. Setting the box near your dining area will remind you to take the vitamins when you eat. Even if you don't take vitamins at the "appropriate" time, adding nutrients to your diet will build health at any time of the day.

Terminology of Cookery

noreply@blogger.com (Medical Writer) — Wed, 26 Oct 2011 04:00:00 +0000

TERMS USED IN COOKERY

It is important that every person who is engaged in the preparation of food be thoroughly familiar with the various terms that are used in cookery. Many of these are not understood by the average person, because they are foreign terms or words that are seldom employed in other occupations. However, as they occur frequently in recipes, cook books, menus, etc., familiarity with them will enable one to follow recipes and to make up menus in a more intelligent manner.

In view of these facts, a table of terms that are made use of in cookery is here given, together with definitions of the words and, wherever it has been deemed necessary, with as accurate pronunciations as can be obtained. The terms are given in bold-faced type, and for easy reference are arranged alphabetically. It is recommended that constant use be made of this table, for much of the success achieved in cookery depends on a clear understanding of the words and expressions that are peculiar to this science.

À la; au; aux (ah lah; o; o).--With; dressed in a certain style; as, smelts à la tartare, which means smelts with tartare sauce.

Au gratin (o gra-tang).--Literally, dressed with brown crumbs. In actual practice, also flavored with grated cheese.

Au naturel (o nat-ü-rayl).--A term applied to uncooked vegetables, to indicate that they are served in their natural state without sauce or dressing applied. Potatoes au naturel are served cooked; but unpeeled.

Béchamel (bay-sham-ayl).--A sauce made with white stock and cream or milk-named from a celebrated cook.

Biscuit Glacé (bis-kü-ee glah-say).--Ice cream served in glacéd shells, sometimes in paper cases.

Bisque.--A thick soup usually made from shellfish or game; also, an ice cream to which finely chopped macaroons have been added.

Bouchées (boosh-ay).--Small patties; literally, a mouthful.

Boudin (boo-dang).--A delicate side dish prepared with forcemeat.

Bouquet of Herbs.--A bouquet consisting of a sprig of parsley, thyme, and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied firmly together and used as flavoring in a soup or stew. Arranged in this way, the herbs are more easily removed when cooked.

Café au Lait (ka-fay o lay).--Coffee with milk.

Café Noir (ka-fay nooar).--Black coffee.

Canapés (kan-ap-ay).--Small slices of bread toasted or sautéd in butter and spread with a savory paste of meats, fish, or vegetables. They are served either hot or cold as an appetizer or as a first course for lunch or dinner.

Canard (kan-ar).--Duck.

Capers.--Small pickled buds of a European shrub, used in sauces and in seasoning.

Capon.--A male fowl castrated for the purpose of improving the quality of the flesh.

Caramel.--A sirup of browned sugar.

Casserole.--A covered earthenware dish in which foods are cooked.

Champignons (shang-pe-nyong).--The French name for mushrooms.

Chartreuse (shar-truhz).--A preparation of game, meat, fish, etc., molded in jelly and surrounded by vegetables. The name was given to the dish by the monks of the monastery of Chartreuse.

Chiffonade (shif-fong-ad).--Salad herbs finely shredded and then sautéd or used in salads.

Chillies.--Small red peppers used in seasoning.

Chives.--An herb allied to the onion family.

Chutney.--An East Indian sweet pickle.

Citron.--The rind of a fruit of the lemon species preserved in sugar.

Collops.--Meat cut in small pieces.

Compote.--Fruit stewed in sirup.

Coquilles (ko-ke-yuh).--Scallop shells in which fish or oysters are sometimes served.

Créole, à la (kray-ol, ah lah).--With tomatoes.

Croustade (kroos-tad).--A thick piece of bread that has been hollowed out and then toasted or fried crisp. The depression is filled with food.

Croutons (kroo-tong***).--Bread diced and fried or toasted to serve with or in soup.

Curry.--An East Indian preparation made of hot seeds, spices, and dried herbs.

Demi-Tasse (duh-mee tass).--Literally, a half cup. As commonly used, it refers to a small cup in which after-dinner coffee is served.

Deviled.--Highly seasoned.

Dill.--A plant used for flavoring pickles.

En coquille (ang ko-ke-yuh).--Served in shells.

Entrées (ang-tray).--Small made dishes served with lunch or dinner. They are sometimes served as a course between the main courses of a meal.

Escarole (ays-kar-ol).--A broad-leaved kind of endive.

Farce or Forcemeat.--A mixture of meat, bread, etc., used as stuffing.

Fillets (fe-lay).--Long, thin pieces of meat or fish generally rolled and tied.

Fillet Mignons (fe-lay me-nyong).--Small slices from fillet of beef, served with steak.

Fondant.--Sugar boiled with water and stirred to a heavy paste. It is used for the icing of cake or the making of French candies.

Fondue.--A dish made usually with melted or grated cheese. There are several varieties of this preparation.

Frappé (frap-pay).--Semifrozen.

Fromage (fro-magh).--Cheese.

Glacé; (glah-say).-Covered with icing; literally, a shining surface.

Glaze.--The juices of meat cooked down to a concentration and used as a foundation for soups and gravies.

Goulash (gool-ash).--A Hungarian beef stew, highly seasoned.

Gumbo.--A dish of food made of young capsules of okra, seasoned with salt and pepper, stewed and then served with melted butter.

Haricot (har-e-ko).--A small bean; a bit; also, a stew in which the meat and vegetables are finely divided.

Homard (ho-mar).--Lobster.

Hors d'oeuvres (or-d'uhvr').--Relishes.

Italiene, à la (e-tal-yang, ah lah).--In Italian style.

Jardinière (zhar-de-nyayr).--A mixed preparation of vegetables stewed in their own sauce; also, a garnish of various vegetables.

Julienne (zhü-lyayn).--A clear soup with shredded vegetables.

Junket.--Milk jellied by means of rennet.

Kippered.--Dried or smoked.

Larding.--The insertion of strips of fat pork into lean meat. The fat is inserted before cooking.

Lardon.--A piece of salt pork or bacon used in larding.

Legumes.--The vegetables belonging to the bean family; namely, beans, peas, and lentils.

Lentils.--A variety of the class of vegetables called legumes.

Macédoine (mah-say-dooan).--A mixture of green vegetables.

Marinade (mar-e-nad).--A pickle used for seasoning meat or fish before cooking.

Marinate.--To pickle in vinegar or French dressing, as meat or fish is seasoned.

Marrons (ma-rong).--Chestnuts.

Menu.--A bill of fare.

Meringue (muh-rang).--A kind of icing made of white of egg and sugar well beaten.

Mousse (moos).--Ice cream made with whipped cream and beaten egg and frozen without turning.

Nougat (noo-gah).--A mixture of almonds and sugar.

Paprika.--Hungarian sweet pepper ground fine and used as a seasoning. It is less stinging than red or Cayenne pepper.

Pâté (pa-tay).--A little pie; a pastry or patty.

Pimiento.--Sweet red peppers used as a vegetable, a salad, or a relish.

Pistachio (pis-ta-shioh).--A pale greenish nut resembling an almond.

Potage (pot-azh).--Soup.

Purée (pü-ray).-A thick soup containing cooked vegetables that have been rubbed through a sieve.

Ragoût (ra-goo).--A stew made of meat or meat and vegetables and served with a sauce.

Ramekin.--A preparation of cheese and puff paste or toast, which is baked or browned. This word is sometimes used to designate the dish in which such a mixture is cooked.

Réchauffé (ray-sho-fay).--A warmed-over dish.

Rissoles.--Small shapes of puff paste filled with some mixture and fried or baked. It also refers to balls of minced meat, egged, crumbed, and fried until crisp.

Roux (roo).--Thickening made with butter and flour.

Salmi (sal-mee).--A stew or hash of game.

Salpicon (sal-pee-kong).--Minced poultry, ham, or other meats mixed with a thick sauce.

Sauce Piquante (sos-pe-kangt).--An acid sauce.

Shallot.--A variety of onion.

Sorbet (sor-bay).--A sherbet, frozen punch, or water ice; the same as sherbet.

Soufflé (soo-flay).--Literally, puffed up. As generally understood, it is a spongy mixture made light with eggs and baked, the foundation of which may be meat, fish, cheese, vegetables, or fruit.

Soy.--A Japanese sauce prepared from the seed of the soy bean. It has an agreeable flavor and a clear brown color and is used to color soups and sauces.

Stock.--The foundation for soup made by cooking meat, bones, and vegetables.

Sultanas.--White or yellow seedless grapes, grown in Corinth.

Tarragon (tar-ra-gonk).--An herb used in seasoning certain dressing and sauces; it is also employed in flavoring tarragon vinegar.

Tartare Sauce (tar-tar sos).--A mayonnaise dressing to which have been added chopped pickle, capers, and parsley in order to make a tart sauce for fish.

Timbale.--A pie raised in a mold; also, a shell filled with forcemeat or ragoût.

Truffles.--A species of fungi growing in clusters some inches below the soil, and having an agreeable perfume, which is easily scented by pigs, who are fond of them, and by dogs trained to find them. They are found abundantly in France, but are not subject to cultivation. They are used chiefly for seasoning and garnishing.

Vanilla.--The bean of the tropical orchid or the extract obtained from this fruit. Used in flavoring desserts, etc.

Vinaigrette Sauce (ve-nay-grayt sos).--A sauce made with oil and vinegar, to which are added finely minced chives, peppers, or other highly flavored green vegetables and spices.

Vol au Vent (vol o vang).--A crust of light puff paste. Also, a large pâté or form of pastry filled with a savory preparation of oysters, fish, or meat and a cream sauce.

Zwieback (tsouee-bak).--Bread toasted twice.

ESSENTIALS OF COOKERY (PART 2)

EXAMINATION QUESTIONS

(1) What points must be kept in mind in the selection of cooking utensils?

(2) Mention three materials used for cooking utensils and explain their advantages.

(3) (a) What is a labor-saving device? (b) Describe one of the labor-saving devices mentioned in the text and tell why it saves labor.

(4) What kind of utensil should be used for: (a) the rapid boiling of spaghetti; (b) the slow cooking of cereals?

(5) Tell how the following are prepared for cooking: (a) vegetables; (b) meats; (c) fish.

(6) Describe: (a) sifting; (b) stirring; (c) beating; (d) creaming; (e) folding.

(7) Why is it necessary to measure foods accurately in cooking?

(8) Describe the measuring of: (a) cupful of flour; (b) one-half teaspoonful of butter; (c) 1 teaspoonful of baking powder.

(9) (a) Why should a systematic plan be outlined before beginning to carry out a recipe? (b) Give briefly the order of work that should be followed.

(10) What factors influence the length of time required to cook foods?

(11) Tell why foods spoil.

(12) (a) Mention the usual methods by which food is kept from spoiling. (b) What is meant by the term preservative?

(13) (a) What is the aim in canning foods? (b) On what principle does success in drying foods depend?

(14) Explain the construction of a refrigerator and the principle on which it is based.

(15) Describe the placing of the following articles in the refrigerator and tell which should be covered and why: (a) milk; (b) butter; (c) cooked fish; (d) cooked tomatoes; (e) melons; (f) cheese.

(16) Explain how a refrigerator should be cared for.

(17) Name the ways in which foods may be kept from spoiling without ice.

(18) How should a cellar in which foods is to be stored be built and cared for?

(19) (a) Why is it necessary to store non-perishable foods? (b) Tell the best ways in which to preserve such foods.

(20) (a) What is a menu? (b) Explain the meaning of the term recipe. (c) In what order should the recipes of a menu be prepared?

REPORT ON MENU

After trying out the menu in the manner explained in the text, send with your answers to the Examination Questions a report of your success. In making out your report, simply write the name of the food and describe its condition by means of the terms specified in the following list. Thus, if the chops were tender and well done, write, "Pan-broiled chops, tender, well done"; if the potatoes were sufficiently cooked and creamy, write "Mashed potatoes, sufficiently cooked, creamy"; and so on.

Pan-Broiled Chops: tough? tender? underdone? overdone?

Mashed Potatoes: sufficiently cooked? creamy? lumpy? too soft?

Creamed Peas: tender? tough? properly seasoned? improperly seasoned?

Sauce for Peas: smooth? lumpy? thin? of correct thickness? too thick?

Cabbage Salad: properly seasoned? improperly seasoned? crisp?

Orange Fluff: stiff enough? too soft? flavor agreeable? flavor disagreeable?

Sauce for Orange Fluff: smooth? lumpy?

Essential Utensils for Cooking in the Kitchen

noreply@blogger.com (Medical Writer) — Wed, 26 Oct 2011 03:58:00 +0000

UTENSILS FOR COOKING

IMPORTANCE OF UTENSILS

1. While success in cooking, as has been pointed out, depends to a considerable extent on the selection of materials and the proper cooking methods, as well as on an understanding of the stove and fuel employed, the importance of the utensils that are to be used must not be overlooked. As is well known, each cooking utensil is fitted to its particular use; in fact, the wrong kind of pan, dish, or other utensil will not bring about the same result as the right one. This does not mean, however, that the housewife must possess a large supply of every kind of utensil, for, really, the expert cook is known by the small number of utensils she uses. Of course, the proper handling of utensils, as well as the right selection of them, will come with experience, but before she starts to cook the beginner should endeavor to plan definitely what must be provided. She should likewise remember that the use of an unnecessary number of utensils not only will increase the labor involved in preparing a dish, but will affect considerably the amount of work required to clear them away and wash them after the cooking is done.

2. The materials of which cooking utensils are made, as well as their shape and size, have also a great bearing on the success with which cooking may be done. As no one material is suitable for all utensils, they are made of various materials, such as wood, tin, glass, enamel, aluminum, sheet iron, and earthenware. In the purchase of a utensil, therefore, it is well to have in mind the use to which the utensil will be put, and then to select one that is made of durable material, that can be easily cleaned, and that will not affect the food that is cooked in it. Likewise, the shape of the utensil should receive consideration, for much depends on it. To be satisfactory, a utensil should be without seams or curved edges, because it is difficult to remove particles of food that collect in such places. A vessel that is hard to wash should be avoided, and one that will tip easily is not desirable, either.

The size of utensils must be determined by the number of persons for whom food is to be cooked, for the amount of food to be prepared indicates whether a large or a small utensil should be selected. On the other hand, the length of time required for foods to cook depends to a large extent on the size and shape of the utensil. When food is to be cooked a long time, a deep vessel with a comparatively small surface exposed for evaporation should be chosen; but for quick cooking, use should be made of a shallow utensil that will allow a great deal of surface to be exposed, as the evaporation will be accomplished more rapidly.

In furnishing a kitchen, it is well to begin with a few essential utensils of the best quality that can be obtained, and then, as needed, to add other well-selected utensils to the equipment.

MATERIALS USED FOR UTENSILS

3. ALUMINUM.--Because of the properties of aluminum, this metal is used extensively for cooking utensils. It is more costly than most of the materials employed for this purpose, but while the first cost of aluminum pans and kettles may seem large, the extra expense is justified by the durability of the utensils. They last much longer than utensils made of many other materials, for when aluminum is hammered and rolled it becomes extremely hard. Some aluminum utensils are very thin, and since they melt and dent very easily they are suitable for only light, careful handling. Although heavier aluminum utensils are more expensive than the lighter ones on account of the metal required and the manufacturing process involved, they are harder and more durable. Cast aluminum is used for large vessels, such as those required in institutions where large quantities of food are cooked and where pots and kettles are subjected to extremely hard wear, but this is the most expensive kind, for in order to make the aluminum hard enough for casting some harder metal must be mixed with it. One of the disadvantages of aluminum is that it is not always easy to clean, but this is overbalanced by the fact that foods do not burn so readily in aluminum utensils as in other kinds, since the heat is evenly distributed by this metal.

4. ENAMEL.--Good enamel cooking utensils are desirable for some purposes and are only moderately expensive. Utensils made of enamel are not so durable as those made of metal, because excessive heat or a sharp blow will cause the enamel to chip. Enamel utensils come in various colors, and all can be kept clean easily, but the gray enamel is considered to be the best for wear.

5. IRON AND STEEL.--Utensils made of iron and steel are usually inexpensive, but some, especially those of iron, are heavy. These metals are used principally for such utensils as frying pans, or skillets, griddles, waffle irons, and kettles for deep-fat frying. Sheet iron makes excellent shallow pans for baking cookies and other cakes, very satisfactory bread pans, and the best kind of pans for omelet and other frying.

6. EARTHENWARE.--A certain number of fairly durable earthenware utensils are necessary in a kitchen equipment. Mixing bowls are usually made of earthenware, as are also casseroles, which are covered dishes used for the baking of foods that require long cooking, and other baking utensils. Meat, fowl, and some vegetables, such as dried beans, are delicious when prepared in a casserole, as very little flavor or food is lost in such a dish.

7. TIN.--The cheapest metal from which cooking utensils are made is tin, but it is not generally used for utensils in which food is to be cooked, because it melts at too low a temperature. Tin is used, however, for such small articles as measures, cutters, apple corers, sieves, strainers, and other things of this kind, and it is especially desirable for them.

8. COPPER.--Before iron was known copper was the principal material for cooking utensils. The chief point in favor of copper is its durability, but utensils made of it are not practical for use in the ordinary kitchen because they are expensive, heavy, and very difficult to keep clean.

9. GLASS.--Utensils made of heavy glassware are much used for cooking. Glass utensils are especially desirable for custards and other dishes that the cook likes to watch while cooking or that are to be served in the baking dish. Glass cooking utensils possess the advantage of retaining the heat well.

10. WOOD.--Certain utensils made of wood are required in a cooking outfit, a molding board of hardwood and a smaller wooden cutting board being particularly necessary in every kitchen. Bowls in which to chop foods, rolling pins, and mixing spoons are usually made of hardwood, and when such wood is used for them they are entirely satisfactory.

LABOR-SAVING DEVICES

11. A LABOR-SAVING DEVICE is any apparatus that will permit a certain piece of work to be accomplished with less exertion than would be necessary to do the same thing without it. A sink and a dustpan are labor-saving devices just as truly as are a bread mixer and a vacuum cleaner, but because a sink and a dustpan are necessities as well, they are not usually thought of as true labor-saving devices. The newer appliances for saving labor are often considered to be quite unnecessary, and indeed some of them are. It is only when such apparatus will, with less labor involved and less time consumed in the process, secure results as good as or better than will another device, and when the cleaning and care of it do not consume so much time and labor as is saved by using it, that it may be considered a true labor-saving device. Each housewife must decide for herself whether the expense of a so-called labor-saving device is greater than the value of the time and strength she would use without such a device.

[Illustration: Fig. 1 (a) (b)]

[Illustration: Fig. 2]

[Illustration: Fig. 3]

12. COMMON LABOR-SAVING DEVICES. Every housewife does not have occasion to use all the devices that have been invented to save labor, but a number of these are in such common use, produce such good results, and save so much time and effort that they should be found in every kitchen. Among them is the rotary egg beater shown in Fig. 1 (a). This is so made that one revolution of the wheel to which the crank is attached does about five times as much work as can be done with a fork or with an egg whip, which is shown in (b). Another inexpensive device that is a real help is the potato ricer. This device, one style of which is shown in Fig. 2, is really a press through which any fruit or vegetable can be put to make a purée. It is used considerably for mashing potatoes, as it makes them perfectly smooth and saves considerable time and labor. Still another useful device is the meat chopper, or grinder, which is shown in Fig. 3. Such a device clamped to the edge of a table takes the place of a chopping bowl and knife, and in addition to being more sanitary it permits the work to be done in a shorter time and with less effort. Besides the devices mentioned, there are many small labor-saving devices, such as the apple corer, the berry huller, the mayonnaise mixer, etc., the merits of which every busy housewife will do well to consider.

[Illustration: Fig. 4]

13. BREAD AND CAKE MIXERS. Where baking is done for only a small number of persons, bread and cake mixers are not indispensable, but they save much labor where baking is done on a large scale. It is comparatively easy, for instance, to knead dough for three or four loaves of bread, but the process becomes rather difficult when enough dough for eight to sixteen loaves must be handled. For large quantities of bread and cake, mixers, when properly used, are labor-saving. In addition, such devices are sanitary, and for this reason they are used in many homes where the bakings are comparatively small.

14. The type of bread mixer in common use is shown in Fig. 4. It consists of a covered tin pail a that may be fastened to the edge of a table by the clamp b. Inside of the pail is a kneading prong c, in the shape of a gooseneck, that is revolved by turning the handle d. The flour and other materials for the dough are put into the pail, and they are mixed and kneaded mechanically by turning the handle.

15. A cake mixer, the usual type of which is shown in Fig. 5, is similar in construction to a bread mixer. Instead of a pail, however, for the dough ingredients, it has a deep pan a, and instead of one kneading prong it has several prongs, which are attached to two arms b, as shown. These arms are revolved by gear-wheels c that fit in a large gearwheel d attached to a shaft e, which is turned by means of a handle f. The large number of mixing prongs in a cake mixer are necessary, because cake dough must be thoroughly stirred and beaten, whereas in bread making the dough must be made to form a compact mass.

[Illustration: Fig. 5]

16. DISH-WASHING MACHINES.--Although machines for washing dishes are to be had, they are most helpful where large numbers of people are served and, consequently, where great quantities of dishes are to be washed. Such machines are usually large and therefore take up more space than the ordinary kitchen can afford. Likewise the care and cleaning of them require more labor than the washing of dishes for a small family entails. Large quantities of hot water are needed to operate mechanical dish washers, and even where they are installed, the glassware, silver, and cooking utensils must, as a rule, be washed by hand.

17. FIRELESS COOKER.--A device that has proved to be really labor-saving is the fireless cooker, one type of which is shown in Fig. 6. It consists of an insulated box a lined with metal and divided into compartments b, with pans c that fit into them. Hotplates, or stones, as they are sometimes called, are frequently used if the article to be cooked requires them. These stones, which are shown at d, are supported in the compartments by metal racks e, and they are lifted in and out by means of wire handles f.

[Illustration: Fig 6.]

To use a fireless cooker properly, the food must be cooked for a short time on the stove; then it must be tightly covered and placed in one of the insulated compartments. If hotplates are to be used they must be heated in the same manner. The food loses its heat so gradually in the fireless cooker that the cooking proceeds slowly but effectually. When the previous heating has been sufficient, the food will be cooked and still warm when the cooker is opened hours later. Some articles of food occasionally need reheating during the process. By this method of cooking there is no loss of flavor or food value, and the food usually requires no further attention after being placed in the cooker. It also permits of economy in both fuel and time.

UTENSILS FOR FURNISHING A KITCHEN

18. As a guide in purchasing equipment for a kitchen, a list of utensils is here presented. This list is divided into utensils that are necessary and those that are convenient and only at times necessary. In any case, however, the number of utensils and the size must be determined by the quantity of food that is to be prepared.

NECESSARY EQUIPMENT

Baking dish with cover
Bread box
Bread knife
Bread pans
Can opener
Cake knife
Chopping bowl and knife or food chopper
Coffee mill
Coffee pot
Colander
Cookie cutter
Corer, Apple
Cutting board
Dishpan
Double boiler
Egg beater
Flour sifter
Forks
Frying pan, large
Frying pan, small
Garbage can
Grater
Kettle covers
Kettles, two or more
Knife sharpener
Knives
Lemon squeezer
Long-handled fork
Measuring cup
Meat board
Meat knife
Mixing bowls
Mixing spoons
Molding board
Muffin pan
Paring knife
Pepper shaker
Pie pans
Potato masher
Rinsing, or draining, pan
Roasting pan
Rolling pin
Salt box
Saucepans
Spatula
Tablespoons
Teakettle
Teapot
Teaspoons
Toaster
Wire strainer
Wooden spoon

CONVENIENT EQUIPMENT

Bread mixer
Cake coolers
Cake mixer
Cake turner
Casseroles
Clock
Coffee percolator
Containers for spices and dry groceries
Cookie sheets
Cream whip Egg whip
Fireless cooker
Frying kettle and basket
Funnel Glass jars for canning
Griddle
Ice-cream freezer
Ice pick
Jelly molds
Nest of bowls
Pan for baking fish
Potato knife
Potato ricer
Ramekins
Quart measure
Scales
Scissors
Set of skewers
Steamer
Waffle iron
Wheel cart

Types of Heat for Cooking

noreply@blogger.com (Medical Writer) — Wed, 26 Oct 2011 03:56:00 +0000

HEAT FOR COOKING

GENERAL DISCUSSION

Inasmuch as heat is so important a factor in the cooking of foods, it is absolutely necessary that the person who is to prepare them be thoroughly familiar with the ways in which this heat is produced. The production of heat for cooking involves the use of fuels and stoves in which to burn them, as well as electricity, which serves the purpose of a fuel, and apparatus for using electricity. In order, therefore, that the best results may be obtained in cookery, these subjects are here taken up in detail.

Probably the first fuel to be used in the production of heat for cooking was wood, but later such fuels as peat, coal, charcoal, coke, and kerosene came into use. Of these fuels, coal, gas, and kerosene are used to the greatest extent in the United States. Wood, of course, is used considerably for kindling fires, and it serves as fuel in localities where it is abundant or less difficult to procure than other fuels. However, it is fast becoming too scarce and too expensive to burn. If it must be burned for cooking purposes, those who use it should remember that dry, hard wood gives off heat at a more even rate than soft wood, which is usually selected for kindling. Electricity is coming into favor for supplying heat for cooking, but only when it can be sold as cheaply as gas will its use in the home become general.

The selection of a stove to be used for cooking depends on the fuel that is to be used, and the fuel, in turn, depends on the locality in which a person lives. However, as the fuel that is the most convenient and easily obtained is usually the cheapest, it is the one to be selected, for the cost of the cooked dish may be greatly increased by the use of fuel that is too expensive. In cooking, every fuel should be made to do its maximum amount of work, because waste of fuel also adds materially to the cost of cooking and, besides, it often causes great inconvenience. For example, cooking on a red-hot stove with a fire that, instead of being held in the oven and the lids, overheats the kitchen and burns out the stove not only wastes fuel and material, but also taxes the temper of the person who is doing the work. From what has just been said, it will readily be seen that a knowledge of fuels and apparatus for producing heat will assist materially in the economical production of food, provided, of course, it is applied to the best advantage.

COAL AND COKE

VARIETIES OF COAL.--Possibly the most common fuel used for cooking is coal. This fuel comes in two varieties, namely, anthracite, or hard coal, and bituminous, or soft coal. Their relative cost depends on the locality, the kind of stove, and an intelligent use of both stove and fuel. Hard coal costs much more in some places than soft coal, but it burns more slowly and evenly and gives off very little smoke. Soft coal heats more rapidly than hard coal, but it produces considerable smoke and makes a fire that does not last so long. Unless a stove is especially constructed for soft coal, it should not be used for this purpose, because the burning of soft coal will wear it out in a short time. The best plan is to use each variety of coal in a stove especially constructed for it, but if a housewife finds that she must at times do otherwise, she should realize that a different method of management and care of the stove is demanded.

SIZES OF COAL.--As the effect of coal on the stove must be taken into consideration in the buying of fuel, so the different sizes of hard coal must be known before the right kind can be selected. The sizes known as stove and egg coal, which range from about 1-3/8 to 2-3/4 inches in diameter, are intended for a furnace and should not be used in the kitchen stove for cooking purposes. Some persons who know how to use the size of coal known as pea, which is about 1/2 to 3/4 inch in diameter, like that kind, whereas others prefer the size called chestnut, which is about 3/4 inch to 1-3/8 inches in diameter. In reality, a mixture of these two, if properly used, makes the best and most easily regulated kitchen coal fire.

QUALITY OF COAL.--In addition to knowing the names, prices, and uses of the different kinds of coal, the housewife should be able to distinguish poor coal from good coal. In fact, proper care should be exercised in all purchasing, for the person who understands the quality of the thing to be purchased will be more likely to get full value for the money paid than the one who does not. About coal, it should be understood that good hard coal has a glossy black color and a bright surface, whereas poor coal contains slaty pieces. The quality of coal can also be determined from the ash that remains after it is burned. Large chunks or great quantities of ash indicate a poor quality of coal, and fine, powdery ash a good quality. Of course, even if the coal is of the right kind, poor results are often brought about by the bad management of a fire, whether in a furnace or a stove. Large manufacturing companies, whose business depends considerably on the proper kind of fuel, buy coal by the heat units--that is, according to the quantity of heat it will give off--and at some future time this plan may have to be followed in the private home, unless some other fuel is provided in the meantime.

Mixed with poor coal are certain unburnable materials that melt and stick together as it burns and form what are known as clinkers. Clinkers are very troublesome because they often adhere to the stove grate or the lining of the firebox. They generally form during the burning of an extremely hot fire, but the usual temperature of a kitchen fire does not produce clinkers unless the coal is of a very poor quality. Mixing oyster shells with coal of this kind often helps to prevent their formation.

COKE.--Another fuel that is sometimes used for cooking is coke. Formerly, coke was a by-product in the manufacture of illuminating gas, but now it is manufactured from coal for use as a fuel. Because of the nature of its composition, coke produces a very hot fire and is therefore favorable for rapid cooking, such as broiling. However, it is used more extensively in hotels and institutions than in kitchens where cooking is done on a small scale.

GAS

VALUE OF GAS AS FUEL.--As a fuel for cooking purposes, gas, both artificial and natural, is very effective, and in localities where the piping of gas into homes is possible it is used extensively. Of the two kinds, artificial gas produces the least heat; also, it is the most expensive, usually costing two or three times as much as natural gas. Both are very cheap, however, considering their convenience as a kitchen fuel. Heat from gas is obtained by merely turning it on and igniting it, as with a lighted match. Its consumption can be stopped at once by closing off the supply, or it can be regulated as desired and in this way made to give the exact amount of heat required for the method of cookery adopted. Neither smoke nor soot is produced in burning gas if the burners of the gas stove are adjusted to admit the right amount of air, and no ashes nor refuse remain to be disposed of after gas has been burned. Because gas is so easily handled, good results can be obtained by those who have had very little experience in using it, and with study and practice results become uniform and gas proves to be an economical fuel.

MEASUREMENT OF GAS.--Gas is measured by the cubic foot, and a definite price is charged for each 1,000 cubic feet. To determine the quantity used, it is passed through what is called a meter, which measures as the gas burns. It is important that each housewife be able to read the amount registered by the meter, so that she can compare her gas bill with the meter reading and thus determine whether the charges are correct. If only the usual amount of gas has been consumed and the bill does not seem to be correct or is much larger than it has been previously, the matter should be reported to the proper authorities, for the meter may be out of order and in need of repair.

READING A GAS METER.--To register the quantity of gas that is consumed, a gas meter, as is shown in Fig. 1, is provided with three large dials, each of which has ten spaces over which the hand, or indicator, passes to indicate the amount of gas consumed, and with one small dial, around which the hand makes one revolution every time 2 cubic feet of gas is consumed. This small dial serves to tell whether gas is leaking when the stoves and lights are not turned on. Above each large dial is an arrow that points out the direction in which to read, the two outside ones reading toward the right and the center one toward the left; also, above each dial is lettered the quantity of gas that each dial registers, that at the right registering 1,000 cubic feet, that in the center 10,000 cubic feet, and that at the left 100,000 cubic feet. To read the dials, begin at the left, or the 100,000 dial, and read toward the right. In each instance, read the number over which the hand has passed last. For instance, when, as in Fig. 1, the hand lies between 5 and 6 on the left dial, 5 is read; on the center dial, when the hand lies between 5 and 6, 5 is read also; and on the right dial, when the hand lies between 2 and 3, the 2, which is really 200, is read.

To compute the quantity of gas used, the dials are read from left to right and the three readings are added. Then, in order to determine the quantity burned since the previous reading, the amount registered at that time, which is always stated on the gas bill, must be subtracted from the new reading.

To illustrate the manner in which the cost of gas consumed may be determined, assume that gas costs 90 cents per 1,000 cubic feet, that the previous reading of the gas meter, say on May 15, was 52,600 cubic feet, and that on June 15 the meter registered as shown in Fig. 1. As was just explained, the left dial of the meter reads 5, the center dial 5, and the right dial 200. Therefore, put these figures down so that they follow one another, as 5-5-200. This means then that the reading on June 15 is 55,200 cubic feet. With this amount ascertained, subtract from it the previous reading, or 52,600 cubic feet, which will give 2,600 cubic feet, or the quantity of gas burned from May 15 to June 15. Since gas costs 90 cents per 1,000 cubic feet, the cost of the amount burned, or 2,600 cubic feet, may be estimated by dividing 2,600 cubic feet by 1,000 and multiplying the result by 90; thus 2,600 ÷ 1,000 = 2.6, and 2.6 x .90 = 2.34

PREPAYMENT METERS.--In many places, gas concerns install what are called prepayment meters; that is, meters in which the money is deposited before the gas is burned. Such meters register the consumption of the gas in the same way as the meters just mentioned, but they contain a receptacle for money. A coin, generally a quarter, is dropped into a slot leading to this receptacle, and the amount of gas sold for this sum is then permitted to pass through as it is needed. When this amount of gas has been burned, another coin must be inserted in the meter before more gas will be liberated.

KEROSENE

In communities where gas is not available, kerosene, which is produced by the refinement of petroleum, is used extensively as a fuel for cooking, especially in hot weather when the use of a coal or a wood stove adds materially to the discomfort of the person who does the cooking. Kerosene is burned in stoves especially designed for its use, and while it is a cheap fuel it is not always the same in quality. It contains water at all times, but sometimes the proportion of water is greater than at others. The greater the amount of water, the less fuel will be contained in each gallon of kerosene. The quality of kerosene can be determined by checking up the length of time the stove will burn on a specified quantity of each new purchase of it.

Another product of the refinement of petroleum is gasoline. However, it is not used so extensively for fuel as kerosene, because it is more dangerous and more expensive.

ELECTRICITY

The use of electricity for supplying heat for cooking is very popular in some homes, especially those which are properly wired, because of its convenience and cleanliness and the fact that the heat it produces can be applied direct. The first electrical cooking apparatus was introduced at the time of the World's Fair in Chicago, in 1892, and since that time rapid advancement has been made in the production of suitable apparatus for cooking electrically. Electricity would undoubtedly be in more general use today if it were possible to store it in the same way as artificial gas, but as yet no such method has been devised and its cost is therefore greater. Electricity is generated in large power plants, and as it is consumed in the home for lighting and cooking it passes through a meter, which indicates the quantity used in much the same manner as a gas meter. It will be well, therefore, to understand the way in which an electric meter is read, so that the bills for electricity can be checked.

READING AN ELECTRIC METER.--An electric meter, which is similar in appearance to a gas meter, consists of three or four dials, which are placed side by side or in the shape of an arc. In the usual type, which is shown in Fig. 2 and which consists of four dials placed side by side, each one of the dials contains ten spaces and a hand, or indicator, that passes over numbers ranging from to 9 to show the amount of electricity used.

The numbers on the dials represent kilowatt-hours, a term meaning the energy resulting from the activity of 1 kilowatt for 1 hour, or 1 watt, which is the practical unit of electrical power, for 1,000 hours. Since 1,000 hours equal 1 kilowatt, 1,000 watt-hours equal 1 kilowatt-hour. It will be observed from the accompanying illustration that the dial on the extreme right has the figures reading in a clockwise direction, that is, from right to left, the second one in a counter-clockwise direction, or from left to right, the third one in a clockwise direction, and the fourth one in a counter-clockwise direction; also that above each dial is indicated in figures the number of kilowatt-hours that one complete revolution of the hand of that dial registers.

To read the meter, begin at the right-hand dial and continue to the left until all the dials are read and set the numbers down just as they are read; that is, from right to left. In case the indicator does not point directly to a number, but is somewhere between two numbers, read the number that it is leaving. For example, in Fig. 2, the indicator in the right-hand dial points to figure 4; therefore, this number should be put down first. In the second dial, the hand lies between and 1, and as it is leaving 0, this number should be read and placed to the left of the first one read, which gives 04. The hand on the third dial points exactly to 6; so 6 should be read for this dial and placed directly before the numbers read for the first and second dials, thus, 604. On the fourth and last dial, the indicator is between 4 and 5; therefore 4, which is the number it is leaving should be read and used as the first figure in the entire reading, which is 4,604.

After the reading of the electric meter has been ascertained, it is a simple matter to determine the electricity consumed since the last reading and the amount of the bill. For instance, assume that a meter registers the number of kilowatt-hours shown in Fig. 2, or 4,604, and that at the previous reading it registered 4,559. Merely subtract the previous reading from the last one, which will give 45, or the number of kilowatt-hours from which the bill for electricity is computed. If electricity costs 3 cents a kilowatt-hour, which is the price charged in some localities, the bill should come to 45 X .03 or $1.35.

PRINCIPLE OF STOVES

Before stoves for cooking came into use in the home, food was cooked in open fireplaces. Even when wood was the only fuel known, a stove for burning it, called the Franklin stove, was invented by Benjamin Franklin, but not until coal came into use as fuel were iron stoves made. For a long time stoves were used mainly for heating purposes, as many housewives preferred to cook at the open fireplace. However, this method of cooking has practically disappeared and a stove of some kind is in use for cooking in every home.

For each fuel in common use there are many specially constructed stoves, each having some advantageous feature; yet all stoves constructed for the same fuel are practically the same in principle. In order that fuel will burn and produce heat, it must have air, because fuel, whether it is wood, coal, or gas, is composed largely of carbon and air largely of oxygen, and it is the rapid union of these two chemical elements that produces heat. Therefore, in order that each stove may work properly, some way in which to furnish air for the fire in the firebox must be provided. For this reason, every stove for cooking contains passageways for air and is connected with a chimney, which contains a flue, or passage, that leads to the outer air. When the air in a stove becomes heated, it rises, and as it ascends cold air rushes through the passageways of the stove to take its place. It is the flue, however, that permits of the necessary draft and carries off unburned gases. At times it is necessary to regulate the amount of air that enters, and in order that this may be done each stove is provided with dampers. These devices are located in the air passages and they are so designed as to close off the air or allow the desired amount to enter. By means of these dampers it is possible also to force the heat around the stove oven, against the top of the stove, or up the chimney flue. A knowledge of the ways in which to manipulate these dampers is absolutely necessary if correct results are to be obtained from a stove. The flue, however, should receive due consideration. If a stove is to give its best service, the flue, in addition to being well constructed, should be free from obstructions and kept in good condition. Indeed, the stove is often blamed for doing unsatisfactory work when the fault is really with the flue.

Probably one of the most important things considered in the construction of stoves is the economizing of fuel, for ever since the days of the fireplace there has been more or less of a tendency to save fuel for cooking, and as the various kinds grow scarcer, and consequently more expensive, the economical use of fuel becomes a necessity. While most stoves for cooking purposes are so constructed as to save fuel, many of them do not, especially if the method of caring for them is not understood. Any housewife, however, can economize in the use of fuel if she will learn how the stove she has must be operated; and this can be done by following closely the directions that come with the stove when it is purchased. Such directions are the best to follow, because they have been worked out by the manufacturer, who understands the right way in which his product should be operated.

COAL, STOVES AND THEIR OPERATION

GENERAL CONSTRUCTION.--In Fig. 3 is illustrated the general construction of the type of coal stove used for cooking. The principal parts of such a stove, which is commonly referred to as acook stove, or range, are the firebox a; the grate b; the ash pit c, which usually contains an ash-pan d; the oven e; the dampers f, g, h, and i; the flue opening j and flue k; openings in the top and suitable lids, not shown, for kettles and pans; and the air space extending from the firebox around three sides of the oven, as shown by the arrows. To prevent the stove from wearing out rapidly, the firebox, in which the fuel is burned, is lined with a material, such as fireclay, that will withstand great heat. The fire in the firebox is supported by the grate, which is in the form of metal teeth or bars, so as to permit air to pass through the fuel from underneath. The grate is usually so constructed that when the fire is raked it permits burnt coal or ashes to fall into the ash-pan, by means of which they can be readily removed from the stove. The oven, which lies directly back of the firebox and is really an enclosed chamber in which food may be cooked, receives its heat from the hot air that passes around it. The dampers are devices that control the flow of air in and out of the stove. Those shown at f and g serve to admit fresh air into the stove or to keep it out, and those shown at h and i serve to keep heated air in the stove or to permit it to pass out through the flue.

Building a Coal Fire.--To build a coal fire is a simple matter. So that the draft will be right for rapid combustion, it is first necessary to close the dampers f and h and to open the bottom damper g and the chimney damper i. With these dampers arranged, place crushed paper or shavings on the grate; then on top of the paper or shavings place kindling, and on top of the kindling put a small quantity of coal. Be careful to place the fuel on the grate loosely enough to permit currents of air to pass through it, because it will not burn readily if it is closely packed. Light the fire by inserting a flame from below. When this is done, the flame will rise and ignite the kindling, and this, in turn, will cause the coal to take fire. When the fire is burning well, close the dampers g and i so that the fuel will not burn too rapidly and the heat will surround the oven instead of passing up the chimney; also, before too much of the first supply of coal is burned out, add a new supply, but be sure that the coal is sufficiently ignited before the new supply is added so as not to smother the fire. If only a thin layer is added each time, this danger will be removed. Experience has proved that the best results are secured if the fire is built only 4 inches high. When hot coals come near the top of the stove, the lids are likely to warp and crack from the heat and the cooking will not be done any more effectively. Another thing to avoid in connection with a fire is the accumulation of ashes. The ash-pan should be kept as nearly empty as possible, for a full ash-pan will check the draft and cause the grate in the firebox to burn out.

ADJUSTING THE DAMPERS.--To get the best results from a cook stove, and at the same time overcome the wasting of fuel, the ways in which to adjust the dampers should be fully known. If it is desired to heat the oven for baking, close dampers f and i and open dampers g and h. With the dampers so arranged, the heated air above the fire is forced around the oven and up the flue, as is clearly shown by the arrows in Fig. 3. A study of this diagram will readily show that the lower left-hand corner of the oven is its coolest part, since the heated air does not reach this place directly, and that the top center is the hottest part, because the hottest air passes directly over this portion of the oven and the heated air in the oven rises to it.

If it is desired to heat the surface of the stove, so that cooking may be done on top of it, close dampers f, h, and i and open damper g. With the dampers so arranged, the heated air does not pass around the oven, but is confined in the space above it and the firebox, as shown in Fig. 4. While the damper i in the flue is closed in order to confine the heated air as much as possible to the space under the top of the stove, it contains openings that allow just enough air to pass up the flue to maintain the draft necessary for combustion. When the dampers are arranged as mentioned, the hottest place on the surface of the stove is between the firebox and the stovepipe, and the coolest place is behind the damper h.

BANKING A COAL FIRE.--To economize in the use of fuel, as well as to save the labor involved in building a new fire, it is advisable to keep a fire burning low from one meal to another and from one day to the next. As the nature of hard coal is such that it will hold fire for a long time, this can be done by what is called banking the fire. To achieve this, after the fire has served to cook a meal, shake the ashes out of the grate so that the glowing coals are left. Then put fresh coal on this bed of coals, and, with the dampers arranged as for building a new fire, allow the coal to burn well for a short time. Finally, cover the fire with a layer of fine coal and adjust the dampers properly; that is, close dampers g and h and open dampers f and i. If the banking is carefully done the fire should last 8 or 10 hours without further attention. Care should be taken, however, to use sufficient coal in banking the fire, so that when it is to be used again the coal will not be completely burned, but enough burning coals will remain to ignite a fresh supply. When the fire is to be used again, rake it slightly, put a thin layer of coal over the top, and arrange the dampers as for starting a fire. As soon as this layer of coal has begun to burn, add more until the fire is in good condition.

GAS STOVES AND THEIR OPERATION

GAS RANGES.--A gas stove for cooking, or gas range, as it is frequently called, consists of an oven, a broiler, and several burners over which are plates to hold pans, pots, and kettles in which food is to be cooked. As is true of a coal range, a gas range also requires a flue to carry off the products of unburned gas. Gas stoves, or ranges, are of many makes, but in principle all of them are practically the same; in fact, the chief difference lies in the location or arrangement of the oven, broiler, and burners. In Fig. 5 is illustrated a simple type of gas range. The oven a of this stove is located above the top of the stove, instead of below it, as in some stoves. An oven so located is of advantage in that it saves stooping or bending over. The door of this oven contains a glass, which makes it possible to observe the food baking inside without opening the door and thereby losing heat. The broiler b, which may also be used as a toaster, is located directly beneath the oven, and to the right are the burners c for cooking. The gas for these parts is contained in the pipe d, which is connected to a pipe joined to the gas main in the street. To get heat for cooking it is simply necessary to turn on the stop-cocks and light the gas. The four burners are controlled by the stop-cocks e, and the oven and the broiler by the stop-cock f. The stove is also equipped with a simmering burner for the slow methods of cooking on top of the stove, gas to this burner being controlled by the stop-cock g. To catch anything that may be spilled in cooking, there is a removable metal or enamel sheet h. Such a sheet is a great advantage, as it aids considerably in keeping the stove clean.

Some gas stoves are provided with a pilot, which is a tiny flame of gas that is controlled by a button on the gas pipe to which the stop-cocks are attached. The pilot is kept lighted, and when it is desired to light a burner, pressing the button causes the flame to shoot near enough to each burner to ignite the gas. However, whether the burners are lighted in this way or by applying a lighted match, they should never be lighted until heat is required; likewise, in order to save gas, they should be turned off as soon as the cooking is completed.

To produce the best results, the flame given off by gas should be blue. A flame that is yellow and a burner that makes a noise when lighted, indicate that the gas flame has caught in the pipe, and to remedy this the gas must be turned out and relighted. When the gas flame coming from a new burner is yellow, it may be taken for granted that not enough air is being admitted to make the proper mixture. To permit of the proper mixture, each gas pipe extending from the stop-cock and terminating in the burner is provided with what is called a mixer. This device, as shown in Fig. 6, consists of several slots that may be opened or closed by turning part a, thus making it a simple matter to admit the right amount of air to produce the desired blue flame. If burners that have been in use for some time give off a yellow flame, it is probable that the trouble is caused by a deposit of soot or burned material. Such burners should be removed, boiled in a solution of washing soda or lye until the holes in the top are thoroughly cleaned, and then replaced and adjusted. As long as the flame remains yellow, the gas is not giving off as much heat as it should produce and is liable to smoke cooking utensils black. Therefore, to get the best results the burners should be thoroughly cleaned every now and then in the manner mentioned. Likewise, the pan beneath the burners, which may be removed, should be cleaned very frequently, and the entire stove should be wiped each time it is used, for the better such a stove is taken care of, the better will it continue to do its work.

FIRELESS-COOKING GAS STOVES.--A style of gas stove that meets with favor in many homes is the so-called fireless-cooking gas stove, one style of which is shown in Fig. 7. Such a stove has the combined advantages of a fireless cooker, which is explained later, and a gas stove, for it permits of quick cooking with direct heat, as well as slow cooking with heat that is retained in an insulated chamber, that is, one that is sufficiently covered to prevent heat from escaping. In construction, this type of stove is similar to any other gas stove, except that its oven is insulated and it is provided with one or more compartments for fireless cooking, as at a and b. Each of these compartments is so arranged that it may be moved up and down on an upright rod, near the base of which, resting on a solid plate c, is a gas burner d, over which the insulated hood of the compartment fits. When it is desired to cook food in one of these compartments, the hood is raised, as at b, and the gas burner is lighted. The food in the cooker is allowed to cook over the lighted burner until sufficient heat has been retained or the process has been carried sufficiently far to permit the cooking to continue without fire. Then the insulated hood is lowered until the compartment is in the position of the one shown at a. It is not necessary to turn off the gas, as this is done automatically when the hood is lowered.

KEROSENE STOVES AND THEIR OPERATION

As has been mentioned, kerosene is used considerably as a fuel in localities where gas cannot be obtained. Kerosene stoves are not unlike gas stoves, but, as a rule, instead of having built-in ovens, they are provided with portable ovens, which are heated by placing them on top of the stove, over the burners. Such stoves are of two types, those in which cotton wicks are used, as in oil lamps, and those which are wickless, the former being generally considered more convenient and satisfactory than the latter. In Fig. 8 is shown a three-burner kerosene stove of the first type mentioned. Oil for the burners, or lamps, ais stored in the container b, which may be of glass or metal, and it is supplied to the reservoir of each burner by the pipe c. Each burner is provided with a door d, which is opened when it is desired to light the wick. The flame of each burner is controlled by the screw e, which serves to raise or lower the wick, and the heat passes up to the opening f in the top of the stove through the cylindrical pipe above the burner. The arrangement of a wickless kerosene stove is much the same as the one just described, but it is so constructed that the oil, which is also stored in a tank at the side, flows into what is called a burner bowl and burns from this bowl up through a perforated chimney, the quantity of oil used being regulated by a valve attached to each bowl.

The burners of kerosene stoves are lighted by applying a match, just as the burners of a gas stove are lighted. In some stoves, especially those of the wickless type, the burners are so constructed that the flame can rise to only a certain height. This is a good feature, as it prevents the flame from gradually creeping up and smoking, a common occurrence in an oil stove. The kerosene-stove flame that gives the most heat, consumes the least fuel, and produces the least soot and odor is blue in color. A yellow flame, which is given off in some stoves, produces more or less soot and consequently makes it harder to keep the stove clean. Glass containers are better than metal containers, because the water that is always present in small quantities in kerosene is apt to rust the metal container and cause it to leak. To prevent the accumulation of dirt, as well as the disagreeable odor usually present when an oil stove is used, the burners should be removed frequently and boiled in a solution of washing soda; also, if a wick is used, the charred portion should be rubbed from it, but not cut, as cutting is liable to make it give off an uneven flame.

ELECTRIC STOVES AND UTENSILS

ELECTRIC STOVES. Electric stoves for cooking have been perfected to such an extent that they are a great convenience, and in places where the cost of electricity does not greatly exceed that of gas they are used considerably. In appearance, electric stoves are very similar to gas stoves, as is shown in Fig. 9, which illustrates an electric stove of the usual type. The oven a is located at one side and contains a broiler pan b. On top of this stove are openings for cooking, into which fit lids c that have the appearance of ordinary stove lids, but are in reality electrical heating units, called hotplates. Heat for cooking is supplied by a current of electricity that passes through the hotplates, as well as through similar devices in the oven, the stove being connected to the supply of electricity at the connection-box d, which is here shown with the cover removed. The heat of the different hotplates and the oven is controlled by several switches e at the front of the stove. Each of these switches provides three degrees of heat--high, medium, and low--and just the amount of heat required for cooking can be supplied by turning the switch to the right point. Below the switches are several fuse plugs f that contain the fuses, which are devices used in electrical apparatus to avoid injury to it in case the current of electricity becomes too great.

It is not absolutely necessary to have flue connections for an electric stove, as such a stove does not require a draft and gives off no products of combustion to be carried away. In fact, one of the favorable points about an electric stove is that it produces no dirt and causes no inconvenience. When the cooking is done, the electricity can be turned off, after which the stove quickly cools. When electricity is used for cooking, cooking utensils, methods, and recipes can be applied in the same ways as when other means of producing heat are employed.

SMALL ELECTRIC UTENSILS.--In addition to electric stoves, there are a number of smaller electrical cooking utensils that can be attached to an electric-light socket or a wall socket. Among these are percolators, toasters, hotplates, or grills, chafing dishes, egg poachers, and similar devices. An idea of such utensils for cooking may be formed by referring to Fig. 10, which shows an electric toaster, and Fig. 11, which shows a hotplate, or grill. The toaster is arranged so that bread to be toasted may be placed on each side, as well as on top, of an upright part that gives off heat when the current of electricity is turned on. The grill is so constructed that a pan for cooking may be placed under and on top of the part that gives off heat.

Various Methods of Cooking

noreply@blogger.com (Medical Writer) — Wed, 26 Oct 2011 03:52:00 +0000

METHODS OF COOKING

COOKING PROCESSES

Food is cooked by the application of heat, which may be either moist or dry. While it is true that the art of cooking includes the preparation of material that is served or eaten raw, cooking itself is impossible without heat; indeed, the part of cooking that requires the most skill and experience is that in which heat is involved. Explicit directions for carrying on the various cooking processes depend on the kind of stove, the cooking utensils, and even the atmospheric conditions. In truth, the results of some processes depend so much on the state of the atmosphere that they are not successful on a day on which it is damp and heavy; also, as is well known, the stove acts perfectly on some days, whereas on other days it seems to have a stubborn will of its own. Besides the difficulties mentioned, the heat itself sometimes presents obstacles in the cooking of foods, to regulate it in such a way as to keep it uniform being often a hard matter. Thus, a dish may be spoiled by subjecting it to heat that is too intense, by cooking it too long, or by not cooking it rapidly enough. All these points must be learned, and the best way to master them is to put into constant practice the principles that are involved in cookery.

Without doubt, the first step in gaining a mastery of cookery is to become familiar with the different methods and processes, the ways in which they are applied, and the reasons for applying them. There are numerous ways of cooking food, but the principal processes are boiling, stewing, steaming, dry steaming, braizing, fricasseeing, roasting, baking, broiling, pan broiling, frying, and sautéing. Which one of these to use will depend on the food that is to be cooked and the result desired. If the wrong method is employed, there will be a waste of food material or the food will be rendered less desirable in flavor or tenderness. For example, it would be both wasteful and undesirable to roast a tough old fowl or to boil a tender young broiler.

The various methods of cookery just mentioned naturally divide themselves into three groups; namely, those involving dry heat, those requiring moist heat, and those in which hot fat is the cooking medium.

COOKING WITH DRY HEAT

Cooking with dry heat includes broiling, pan broiling, roasting, and baking; but, whichever of these processes is used, the principle is practically the same. In these processes the food is cooked by being exposed to the source of heat or by being placed in a closed oven and subjected to heated air. When dry heat is applied, the food to be cooked is heated to a much greater temperature than when moist heat is used.

BROILING.--The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a clear bed of coals or a gas flame. The aim in broiling is to retain the juices of food and develop flavor. As it is a quick method, foods that are not tender, as, for example, tough meats, should not be broiled, because broiling does not help to render their fibers more tender. In applying this cooking process, which is particularly suitable for tender portions of meat and for young fowl, the food should be exposed to intense heat at first in order to sear all surfaces quickly and thus retain the juices. At the beginning of the cooking, the article that is being broiled should be turned often; then, as soon as the outside is browned, the heat should be reduced if possible, as with a gas stove, and the article allowed to cook until done. If the broiling is done over coals, it is necessary to continue the turning during the entire process. While broiling produces an especially good flavor in the foods to which it is applied, provided they are not tough, it is not the most economical way of cooking.

PAN BROILING.--Pan broiling is an adaptation of the broiling method. It consists in cooking food in a sissing-hot pan on top of the stove without the use of fat. In this process the surfaces of the steak, chop, or whatever the food may be, are quickly seared, after which the article is turned frequently and cooked more slowly until done. The object of pan broiling is the same as that of broiling, and it is resorted to, as a rule, when the fire is not in the right condition for broiling.

31. ROASTING.--Originally, the term to roast meant to cook before a fire, because, before the time of stoves, practically all food was cooked in the fireplace. Food that was to be roasted was placed before the fire in a device that reflected heat, this device being open on the side toward the fire and closed on that toward the room. The roast was suspended in this device, slowly turned, and thus cooked by radiant heat--that is, heat given off in the form of direct rays--the principle being the same as that of broiling, but the application different. Nowadays, the term roasting is almost universally applied to the action of both hot air and radiant heat. However, much of what is called roasting is in reality baking. Foods cooked in the oven of an ordinary coal or gas range are really baked, although they are said to be roasted, and a covered roasting pan is a misnomer. Food must be exposed to the air in the process of cooking if it is to be roasted in the true sense.

It may be well to note that successful roasting or broiling depends more on the shape of the article to be roasted or broiled than on its weight. For this reason, thick, compact cuts of meat are usually selected for roasting and thin cuts for broiling. Good results also depend very much on the pan selected for the roasting process. One of the great aims in cooking should be to save or conserve all the food possible; that is, if by one process less waste in cooking results, it should be chosen rather than one that will result in loss at the end of the cooking process.

BAKING.--By baking is meant cooking in a heated oven at temperatures ranging from 300 to 500 degrees Fahrenheit. As the term baking is frequently used in a wrong sense, the actual conditions of the process should be thoroughly understood. In both broiling and the original method of roasting, the heat is applied directly; that is, the food is exposed directly to the source of heat. Actual baking differs from these processes in that it is done in a closed oven or by means of heated air. Starchy foods, such as bread, cakes, and pastry, are nearly always baked, and gradually other foods, such as meats, fish, and vegetables are being subjected to this method of cooking. In fact, persons who are skilled in cooking use the oven more and more for things that they formerly thought had to be cooked in other ways. But the name that is applied to the process depends somewhat on custom, for while meat that is cooked in the oven is really baked, it is usually termed roasted meat. It seems strange, but it is nevertheless true, that ham cooked in the oven has always been termed baked, while turkey cooked in exactly the same way is said to be roasted.

COOKING WITH MOIST HEAT

The methods of cooking with moist heat, that is, through the medium of water, are boiling, simmering, steaming, dry steaming, and braizing. In every one of these processes, the effect of moist heat on food is entirely different from that of dry heat. However, the method to be selected depends to a great extent on the amount of water that the food contains. To some foods much water must be added in the cooking process; to others, only a little or none at all. If food is not placed directly in large or small quantities of water, it is cooked by contact with steam or in a utensil that is heated by being placed in another containing boiling water, as, for example, a double boiler.

As water is such an important factor in cooking with moist heat, something concerning its nature and use should be understood. Therefore, before considering the moist-heat cooking processes in detail, the function of water in the body and in cooking and also the kinds of water are discussed.

34. FUNCTION OF WATER IN THE BODY.--Water supplies no energy to the body, but it plays a very important part in nutrition. In fact, its particular function in the body is to act as a solvent and a carrier of nutritive material and waste. In doing this work, it keeps the liquids of the body properly diluted, increases the flow of the digestive juices, and helps to carry off waste material. However, its ability to perform these necessary functions in the right way depends on its quality and its safety.

35. KINDS OF WATER.--Water is either hard or soft. As it falls from the clouds, it is pure and soft until it comes in contact with gases and solids, which are dissolved by it and change its character. It is definitely known that the last of the water that falls in a shower is much better than the first, as the first cleanses not only the air, but the roofs and other things with which it comes in contact. In passing through certain kinds of soil or over rocks, water dissolves some of the minerals that are contained there and is thus changed from soft to hard water. If sewage drains into a well or water supply, the water is liable to contain bacteria, which will render it unfit and unsafe for drinking until it is sterilized by boiling. Besides rain water and distilled water, there is none that is entirely soft; all other waters hold certain salts in solution to a greater or less degree.

The quality of hardness, which is present in nearly all water, is either temporary or permanent. Water is temporarily hard when it contains soluble lime, which is precipitated, that is, separated from it, upon boiling. Every housewife who uses a teakettle is familiar with this condition. The lime precipitated day after day clings to the sides of the vessel in which the water is boiled, and in time they become very thickly coated. Permanent hardness is caused by other compounds of lime that are not precipitated by boiling the water. The only way in which to soften such water is to add to it an alkali, such as borax, washing soda, or bicarbonate of soda.

. USES OF WATER IN COOKING.--It is the solvent, or dissolving, power of water that makes this liquid valuable in cooking, but of the two kinds, soft water is preferable to hard, because it possesses greater solvent power. This is due to the fact that hard water has already dissolved a certain amount of material and will therefore dissolve less of the food substances and flavors when it is used for cooking purposes than soft water, which has dissolved nothing. It is known, too, that the flavor of such beverages as tea and coffee is often greatly impaired by the use of hard water. Dried beans and peas, cereals, and tough cuts of meat will not cook tender so readily in hard water as in soft, but the addition of a small amount of soda during the cooking of these foods will assist in softening them.

Water is used in cooking chiefly for extracting flavors, as in the making of coffee, tea, and soups; as a medium for carrying flavors and foods in such beverages as lemonade and cocoa; for softening both vegetable and animal fiber; and for cooking starch and dissolving sugar, salt, gelatine, etc. In accomplishing much of this work, water acts as a medium for conveying heat.

BOILING.--As applied to cooking, boiling means cooking foods in boiling water. Water boils when its temperature is raised by heat to what is commonly termed its boiling point. This varies with the atmospheric pressure, but at sea level, under ordinary conditions, it is always 212 degrees Fahrenheit. When the atmospheric pressure on the surface of the water is lessened, boiling takes place at a lower temperature than that mentioned, and in extremely high altitudes the boiling point is so lowered that to cook certain foods by means of boiling water is difficult. As the water heats in the process of boiling, tiny bubbles appear on the bottom of the vessel in which it is contained and rise to the surface. Then, gradually, the bubbles increase in size until large ones form, rise rapidly, and break, thus producing constant agitation of the water.

. Boiling has various effects on foods. It toughens the albumin in eggs, toughens the fiber and dissolves the connective tissues in meat, softens the cellulose in cereals, vegetables, and fruits, and dissolves other substances in many foods. A good point to bear in mind in preparing foods by boiling is that slowly boiling water has the same temperature as rapidly boiling water and is therefore able to do exactly the same work. Keeping the gas burning full heat or running the fire hard to keep the water boiling rapidly is therefore unnecessary; besides, it wastes fuel without doing the work any faster and sometimes not so well. However, there are several factors that influence the rapidity with which water may be brought to the boiling point; namely, the kind of utensil used, the amount of surface exposed, and the quantity of heat applied. A cover placed on a saucepan or a kettle in which food is to be boiled retains the heat, and thus causes the temperature to rise more quickly; besides, a cover so used prevents a loss of water by condensing the steam as it rises against the cover. As water boils, some of it constantly passes off in the form of steam, and for this reason sirups or sauces become thicker the longer they are cooked. The evaporation takes place all over the surface of the water; consequently, the greater the surface exposed, the more quickly is the quantity of water decreased during boiling. Another point to observe in the boiling process is that foods boiled rapidly in water have a tendency to lose their shape and are reduced to small pieces if allowed to boil long enough.

Besides serving to cook foods, boiling also renders water safe, as it destroys any germs that may be present. This explains why water must sometimes be boiled to make it safe for drinking. Boiled water, as is known, loses its good taste. However, as this change is brought about by the loss of air during boiling, the flavor can be restored and air again introduced if the water is shaken in a partly filled jar or bottle, or beaten vigorously for a short time with an egg beater.

SIMMERING, OR STEWING.--The cooking process known as simmering, or stewing, is a modification of boiling. By this method, food is cooked in water at a temperature below the boiling point, or anywhere from 185 to 200 degrees Fahrenheit. Water at the simmering point always moves gently--never rapidly as it does in boiling. Less heat and consequently less fuel are required to cook foods in this way, unless, of course, the time consumed in cooking the food at a low temperature is much greater than that consumed in cooking it more rapidly.

Aside from permitting economy in the use of fuel, simmering, or stewing, cooks deliciously certain foods that could not be selected for the more rapid methods. For example, tough cuts of meat and old fowl can be made tender and tasty by long cooking at a low temperature, for this method tends to soften the fiber and to develop an excellent flavor. Tough vegetables, too, can be cooked tender by the simmering process without using so much fuel as would be used if they were boiled, for whatever method is used they require long cooking. Beets, turnips, and other winter vegetables should be stewed rather than boiled, as it is somewhat difficult to cook them tender, especially in the late winter and early spring. If dry beans and peas are brought to the simmering point and then allowed to cook, they can be prepared for the table in practically the same length of time and without so much fuel as if they boiled continuously.

STEAMING.--As its name implies, steaming is the cooking of food by the application of steam. In this cooking process, the food is put into a steamer, which is a cooking utensil that consists of a vessel with a perforated bottom placed over one containing water. As the water boils, steam rises and cooks the food in the upper, or perforated, vessel. Steamers are sometimes arranged with a number of perforated vessels, one on top of the other. Such a steamer permits of the cooking of several foods at the same time without the need of additional fuel, because a different food may be placed in each vessel.

Steaming is preferable to boiling in some cases, because by it there is no loss of mineral salts nor food substances; besides, the flavor is not so likely to be lost as when food is boiled. Vegetables prepared in this way prove very palatable, and very often variety is added to the diet by steaming bread, cake, and pudding mixtures and then, provided a crisp outside is desired, placing them in a hot oven to dry out the moist surface.

DRY STEAMING.--Cooking foods in a vessel that is suspended in another one containing boiling water constitutes the cooking method known as dry steaming. The double boiler is a cooking utensil devised especially for carrying on this process. The food placed in the suspended, or inner, vessel does not reach the boiling point, but is cooked by the transfer of heat from the water in the outside, or lower, vessel. A decided advantage of this method is that no watching is required except to see that the water in the lower vessel does not boil away completely, for as long as there is water between the food and the fire, the food will neither boil nor burn.

Because of the nature of certain foods, cooking them by this process is especially desirable. The flavor and consistency of cereals and foods containing starch are greatly improved by long cooking in this way. Likewise, custards and mixtures containing eggs can be conveniently cooked in a double boiler, because they do not require a high temperature; in fact, their texture is spoiled if they are cooked at the boiling point. To heat milk directly over the flame without scorching it is a difficult matter, and, on the other hand, boiled milk is hard to digest. Because of these facts, food containing milk should not be boiled, but should be cooked at a lower temperature in a double boiler.

42. BRAIZING.--Cooking meat in an oven in a closed pan with a small quantity of water constitutes braizing. This cooking process might be called a combination of stewing and baking, but when it is properly carried out, the meat is placed on a rack so as to be raised above the water, in which may be placed sliced vegetables. In this process the meat actually cooks in the flavored steam that surrounds it in the hot pan. The so-called double roasting pans are in fact braizing pans when they are properly used. A pot roast is the result of a modification of the braizing method.

COOKING WITH HOT FAT

Of the three mediums of conveying heat to food, namely, hot air, hot water, and hot fat, that of hot fat renders food the least digestible. Much of this difficulty, however, can be overcome if an effort is made to secure as little absorption of the fat as possible. If the ingredients of the food are properly mixed before applying the fat and if the fat is at the right temperature, good results can be obtained by the various methods of cooking with hot fat, which are frying, sautéing, and fricasseeing.

FRYING.--By frying is meant the cooking of food in deep fat at a temperature of 350 to 400 degrees Fahrenheit. Any kind of fat that will not impart flavor to the food may be used for frying, but the vegetable oils, such as cottonseed oils, combinations of coconut and cottonseed oils, and nut oils, are preferable to lards and other animal fats, because they do not burn so easily. Foods cooked in deep fat will not absorb the fat nor become greasy if they are properly prepared, quickly fried, and well drained on paper that will absorb any extra fat.

SAUTÉING.--Browning food first on one side and then on the other in a small quantity of fat is termed sautéing. In this cooking process, the fat is placed in a shallow pan, and when it is sufficiently hot, the food is put into it. Foods that are to be sautéd are usually sliced thin or cut into small pieces, and they are turned frequently during the process of cooking. All foods prepared in this way are difficult to digest, because they become more or less hard and soaked with fat. Chops and thin cuts of meat, which are intended to be pan-broiled, are really sautéd if they are allowed to cook in the fat that fries out of them.

FRICASSEEING.--A combination of sautéing and stewing results in the cooking process known as fricasseeing. This process is used in preparing such foods as chicken, veal, or game, but it is more frequently employed for cooking fowl, which, in cookery, is the term used to distinguish the old of domestic fowls from chickens or pullets. In fricasseeing, the meat to be cooked is cut into pieces and sautéd either before or after stewing; then it is served with a white or a brown sauce. Ordinarily, the meat should be browned first, unless it is very tough, in order to retain the juices and improve the flavor. However, very old fowl or tough meat should be stewed first and then browned.

5 Reasons Why We Cook Food

noreply@blogger.com (Medical Writer) — Wed, 26 Oct 2011 03:48:00 +0000

REASONS FOR COOKING FOOD

The term cookery, as has been explained, means the preparation of both hot and cold dishes for use as food, as well as the selection of the materials or substances that are to be cooked. The importance of cooking foods by subjecting them to the action of heat has been recognized for ages; and while it is true that there are many foods that appeal to the appetite in their raw state and still others that can be eaten either raw or cooked, there are several reasons why it is desirable to cook food, as will be seen from the following:

1. Cooking makes foods more palatable. This is true of such foods as meat, cereals, and many vegetables, which would be very unappetizing if they were eaten raw.

2. Cooking renders foods more digestible. For instance, the hard grains, such as wheat, and the dried vegetables, such as beans, cannot be readily digested unless they are softened by cooking. But while cooking makes such foods more digestible, it renders others more difficult of digestion, as in the case of eggs, the degree of digestibility depending somewhat on the cooking method used and the skill of the cook. An egg in an almost liquid form, or when only slightly cooked, as a soft-boiled egg, is more easily digested than when it becomes hardened by cooking. Then, too, a properly prepared hard-cooked egg is more digestible than an improperly cooked one, although the degree of hardness may be the same.

3. Cooking gives foods greater variety. The same food may be cooked by various methods and be given very different tastes and appearances; on the other hand, it may be combined with a large number of other foods, so as to increase the variety of the dishes in which it is used. The large number of recipes found in cook books show the attempts that have been made to obtain variety in cooked dishes by the combining of different foods.

4. Cooking sterilizes foods either partly or completely. Many foods need partial or complete sterilization for safety. They must be completely sterlized if the germs that produce fermentation or putrefaction and thereby spoil food would be destroyed. This is done when fruits and vegetables are canned for keeping. Foods that are exposed to dust, flies, and improper handling should be thoroughly cooked in order to destroy any pathogenic germs that might be present. By such germs are meant disease-bearing germs. They differ from germs that produce fermentation and putrefaction, or spoiling, and that must in general be considered as a help, for these play an important part in the raising of bread and the preparation of various foods, as is pointed out later.

5. Cooking develops flavor in many foods. In the case of some vegetables, the flavoring substance is given off in the air by certain methods of cooking and a better flavor is thereby developed.

Values of Food to Man

noreply@blogger.com (Medical Writer) — Wed, 26 Oct 2011 03:47:00 +0000

FOOD VALUE

22. Nearly all foods are complex substances, and they differ from one another in what is known as their value, which is measured by the work the food does in the body either as a tissue builder or as a producer of energy. However, in considering food value, the person who prepares food must not lose sight of the fact that the individual appetite must be appealed to by a sufficient variety of appetizing foods. There would be neither economy nor advantage in serving food that does not please those who are to eat it.

While all foods supply the body with energy, they differ very much in the quantity they yield. If certain ones were chosen solely for that purpose, it would be necessary for any ordinary person to consume a larger quantity of them than could be eaten at any one time. For instance, green vegetables furnish the body with a certain amount of energy, but they cannot be eaten to the exclusion of other things, because no person could eat in a day a sufficient amount of them to give the body all the energy it would need for that day's work. On the other hand, certain foods produce principally building material, and if they were taken for the purpose of yielding only energy, they would be much too expensive. Meats, for example, build up the body, but a person's diet would cost too much if meat alone were depended on to provide the body with all the energy it requires. Many foods, too, contain mineral salts, which, as has been pointed out, are needed for building tissue and keeping the body in a healthy condition.

23. To come to a correct appreciation of the value of different foods, it is necessary to understand the unit employed to measure the amount of work that foods do in the body. This unit is the CALORIE, orcalory, and it is used to measure foods just as the inch, the yard, the pound, the pint, and the quart are the units used to measure materials and liquids; however, instead of measuring the food itself, it determines its food value, or fuel value. To illustrate what is meant, consider, for instance, 1/2 ounce of sugar and 1/2 ounce of butter. As far as the actual weight of these two foods is concerned, they are equal; but with regard to the work they do in the body they differ considerably. Their relative value in the body, however, can be determined if they are measured by some unit that can be applied to both. It is definitely known that both of them produce heat when they are oxidized, that is, when they are combined with oxygen; thus, the logical way of measuring them is to determine the quantity of heat that will be produced when they are eaten and united with oxygen, a process that causes the liberation of heat. The calorie is the unit by which this heat can be measured, it being the quantity of heat required to raise the temperature of 1 pint of water 4 degrees Fahrenheit, which is the name of the thermometer commonly used in the home. When burned as fuel, a square of butter weighing 1/2 ounce produces enough heat to raise 1 pint of water 400 degrees Fahrenheit, and it will yield the same amount of heat when it is eaten and goes through the slow process of oxidation in the body. On the other hand, 1/2 ounce of sugar upon being oxidized will produce only enough heat to raise the temperature of 1 pint of water about 230 degrees Fahrenheit. Thus, as will be seen, 1/2 ounce of butter has a value of approximately 100 calories, whereas 1/2 ounce of sugar contains only about 57-1/2 calories.

Other foods yield heat in varying degrees, and their food value is determined in exactly the same way as that of butter and sugar. To give an idea of the composition of various food materials, as well as the number of calories that 1 pound of these food materials will yield, food charts published by the United States Department of Agriculture are here presented. As an understanding of these charts will prove extremely profitable in the selection of food, a careful study of them at this time is urged. In addition, reference to them should be made from time to time as the various kinds of foods are taken up, as the charts will then be more easily comprehended and their contents of more value.