№ files_lp_4_process_3_085364
File format: docx
Character count: 2414
File size: 819 KB
Year:
2020
Region / City:
USA
Topic:
Nutrition, Education
Document Type:
Educational Material
Organization:
Montana Beef Council
Author:
Not specified
Target Audience:
Kindergarten through 5th grade students
Period of Validity:
Not specified
Approval Date:
Not specified
Revision Date:
Not specified
Context:
Educational guide for demonstrating beef’s nutrients to young students through an interactive recipe activity.
Price: 8 / 10 USD
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The product description is provided for reference. Actual content and formatting may differ slightly.
Year:
2023-24, 2024-25
Region / City:
Jodhpur
Topic:
Agronomy, Soil Science, Fertilization
Document Type:
Research Article
Author:
Naresh Kumar, Naleeni Ramawat, Ramdev Sutaliya, Sita Ram Kumhar, P.R. Raiger, Dama Ram, Ronak Kuri, Mahendra Junjariya
Target Audience:
Researchers, Agronomists, Agricultural Professionals
Period of Application:
2023-24, 2024-25
Approval Date:
Not specified
Date of Changes:
Not specified
Note:
Year
Topic:
Nutrition, health
Document type:
Educational material
Target audience:
Students, general public
Year:
2023
Region / City:
Not specified
Topic:
Nutritional Supplements, Clinical Trials, Meta-analysis
Document Type:
Research Summary
Organization:
Not specified
Author:
Not specified
Target Audience:
Researchers, Healthcare Professionals
Period of validity:
Not specified
Date of Approval:
Not specified
Date of Amendments:
Not specified
Year:
2023
Jurisdiction:
Victoria, Australia
Document type:
Official government guidance
Issuing authority:
Victorian Government, Department of Health
Publisher:
Victorian Government
Place of publication:
Melbourne
Target audience:
Class 2, 3 and 3A food service and food retail business proprietors and staff
Legal framework:
Victorian Food Act 1984; Australia New Zealand Food Standards Code
ISBN:
978-1-76131-112-3
Publication date:
September 2023
Format:
PDF / online / MS Word
Copyright holder:
State of Victoria, Australia
Year:
N/A
Region / City:
N/A
Topic:
Food Service, Recipe Standardization
Document Type:
Guide
Agency / Organization:
USDA
Author:
N/A
Target Audience:
Food service personnel, nutritionists
Effective Period:
N/A
Approval Date:
N/A
Date of Changes:
N/A
Contextual Description:
Template for creating standardized recipes in food service programs, providing guidelines on ingredients, preparation methods, and portion sizes based on age groups.
Year:
Not specified
Region / City:
Not specified
Topic:
Food service, Standardized recipes
Document Type:
Recipe template
Organization / Institution:
USDA
Author:
Not specified
Target Audience:
Not specified
Validity Period:
Not specified
Approval Date:
Not specified
Modification Date:
Not specified
Year:
2024
Region / City:
United Kingdom
Topic:
Recipe competition
Document type:
Terms and conditions
Organization:
England and Wales Cricket Board Limited
Author:
England and Wales Cricket Board
Target audience:
Residents of the UK aged 14 and over, with parental consent for entrants under 18
Period of validity:
12 June 2024 - 30 June 2024
Approval date:
Not specified
Date of amendments:
Not specified
Year:
Not specified
Region / City:
Not specified
Theme:
Worship, Family, Religion
Document Type:
Guide
Organization / Institution:
Not specified
Author:
Not specified
Target Audience:
Families, Religious Groups
Period of Action:
Not specified
Approval Date:
Not specified
Modification Date:
Not specified
Note:
Year
Theme:
Promotion
Document Type:
Event Plan
Target Audience:
Customers
Year:
Not specified
Cuisine:
Asian-inspired
Document type:
Recipe
Servings:
1-2
Ingredients:
Noodles, chicken breast, garlic, chilli, ginger, red onion, pepper, mushrooms, pak choi, oil, reduced-salt soy sauce
Equipment:
Weighing scales, saucepan, chopping boards, sharp knife, garlic press, wok or frying-pan, heat resistant spoon, colander, measuring spoons
Cooking skills:
Weighing, measuring, chopping, slicing, dicing, trimming, peeling, stir-frying, boiling, simmering, mixing
Dietary options:
Vegetarian alternative with tofu or pulses, protein variation with prawns, beef, or pork
Preparation steps:
Cook noodles, prepare vegetables, stir-fry ingredients in sequence, combine with noodles
Year:
2017-2030
Region / City:
Global
Theme:
Environmental Data, GIS, Mosquito Mapping
Document Type:
Technical Information
Author:
Not specified
Target Audience:
Researchers, Environmental Analysts, GIS Users
Period of Validity:
2017-2030
Approval Date:
Not specified
Date of Changes:
Not specified
Note:
Description
Year:
2018
Region / City:
Seminole County
Theme:
Recipe Contest
Document Type:
Event Rules
Organization / Institution:
Harvest Festival Recipe Contest Committee
Author:
Not specified
Target Audience:
Contest participants
Period of Validity:
October 18-20, 2018
Approval Date:
Not specified
Date of Changes:
Not specified
Year:
2026
Region / City:
Glenburn, ND, USA
Subject:
Sausage seasoning and preparation
Document type:
Recipe / Food preparation guide
Organization:
Owens BBQ
Author:
Owens BBQ
Target audience:
Home cooks and small-scale butchers
Serving size:
25 lb batch
Ingredients:
Pork, venison or beef, Stadium Brat Sausage Seasoning, water, cheese (optional)
Preparation equipment:
Meat grinder, meat mixer, casing
Cooking notes:
Brats are fresh sausage; cure required only for smoking
Year:
2026
Location:
Mankato, Minnesota, USA
Theme:
Culinary arts, cooking competition
Document Type:
Event overview and instructional guide
Organizing Body:
Fox Valley Technical College
Target Audience:
Students, culinary teams
Team Size:
2-5 participants
Event Components:
Starter, entrée, dessert
Evaluation Criteria:
Flavor, texture, temperature, color, shape, safety, sanitation
Equipment Requirements:
Teams provide all cooking equipment and ingredients except table workspace
Timeline:
15 minutes setup, 60 minutes cooking, 10 minutes presentation, 15 minutes cleanup
Recipe Source:
Chef Jeff Igel
Example Menu Item:
Crispy Orange Chicken
Portion Size:
3-4 servings, 1 cup chicken mixture; ½ cup steamed rice
Year:
2011
Region / City:
United States
Theme:
Food / Snacks
Document Type:
Recipe
Author:
Woman’s Day
Ingredients:
Snails (celery, peanut butter or cream cheese, apple, orange, kiwi, cucumber, tomato, cashews), Caterpillars (celery, peanut butter or cream cheese, grapes, blueberries, grape tomatoes, candy eyes, celery or radish matchsticks)
Preparation Steps:
Instructions for assembling snails and caterpillars with fruits and vegetables
Target Audience:
Home cooks, children
Source URL:
http://www.womansday.com/food-recipes/food-drinks/recipes/a55811/celery-snails-caterpillars-recipe/
Year:
2026
Region / City:
Not specified
Topic:
Baking / Dessert
Document Type:
Recipe
Author:
Not specified
Ingredients:
Self-contained within text
Cooking Time:
1½ hours
Oven Temperature:
160°C / Gas 3
Serving Size:
20cm (8in) cake tin
Year:
N/A
Region / City:
N/A
Topic:
Cooking / Recipe
Document Type:
Recipe
Author:
N/A
Target Audience:
Home cooks, culinary enthusiasts
Period of Validity:
N/A
Approval Date:
N/A
Date of Changes:
N/A
Year:
2025-2026
Region / City:
Mississippi State, MS
Topic:
Agricultural Development, 4-H, FFA
Document Type:
Entry Form
Organization / Institution:
Mississippi State University
Author:
Not specified
Target Audience:
4-H and FFA members
Period of Validity:
2025-2026
Approval Date:
Not specified
Date of Changes:
Not specified