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The Further Education and Training Awards Council (Irish: Comhairle na nDámhachtainí Breisoideachais agus Oiliúna) or FETAC was a statutory qualification-awarding body for further education in Ireland. It was established on 11 June 2001 under the Qualifications (Education and Training) Act 1999. [1]
In England, Wales and Northern Ireland, an HNC (previously a level 5 qualification) is now Level 4 on the Regulated Qualifications Framework. [4] In Ireland, an HNC is considered roughly equivalent to a FETAC level 6 Advanced Certificate; as both contain at least 8 modules/units at IRL level 6 (UK level 4)
The Food Defect Action Levels: Levels of Natural or Unavoidable Defects in Foods That Present No Health Hazards for Humans is a publication of the United States Food and Drug Administration's Center for Food Safety and Applied Nutrition [1] detailing acceptable levels of food contamination from sources such as maggots, thrips, insect fragments, "foreign matter", mold, rodent hairs, and insect ...
The logo of the National Council for Educational Awards which sometimes appeared in different colour schemes. In 1967 the Steering Committee on Technical Education recommended the creation of a body to control non-university higher qualifications, and in 1969 the Higher Education Authority similarly recommended the establishment of a "Council for National Awards" to better organise the non ...
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
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Eggs being gently fried. Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. [1] While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, [2] tender cuts of meat, [3] sausages, [4] and as a first step in fried potatoes.
HCA formation during cooking depends on the type of meat, cooking temperature, the degree of browning and the cooking time. Meats that are lower in fat and water content show higher concentrations of HCAs after cooking. More HCAs are formed when pan surface temperatures are higher than 220 °C (428 °F) such as with most frying or grilling.