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Health and Food Safety: SANTE ... (DG) Abbreviation Competitiveness and Trade COMPET Economic and Financial Affairs ECOFIN General and Institutional Policy GIP
Cooking is an aspect of all human societies and a cultural universal. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans ...
Grammatical abbreviations are generally written in full or small caps to visually distinguish them from the translations of lexical words. For instance, capital or small-cap PAST (frequently abbreviated to PST) glosses a grammatical past-tense morpheme, while lower-case 'past' would be a literal translation of a word with that meaning.
Dangerous goods (DG) are substances that are a risk to health, safety, property or the environment during transport. Certain dangerous goods that pose risks even when not being transported are known as hazardous materials ( syllabically abbreviated as HAZMAT or hazmat ).
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
DG postcode area, the Dumfries and Galloway postcode area in Scotland; Danilovgrad, a municipality in Montenegro, abbreviated DG on car plates; German-speaking Community of Belgium (German: Deutschsprachige Gemeinschaft) Diego Garcia, exceptionally reserved ISO 3166-1 alpha-2 country code for
Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. [13] In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. [14]
The Food Axis: Cooking, Eating, and the Architecture of American Houses (University of Virginia Press; 2011); 288 pages; Explores the history of American houses through a focus on spaces for food preparation, cooking, consumption, and disposal. Harrison, M.: The Kitchen in History, Osprey; 1972; ISBN 0-85045-068-3