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In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
Various foods. This is a categorically organized list of foods.Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. [note 1] In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground beef. The allowable amount in France is 5 to 20% (15% being used by most food chains).
For an overall efficiency of 20%, one watt of mechanical power is equivalent to 18 kJ/h (4.3 kcal/h). For example, a manufacturer of rowing equipment shows calories released from "burning" food as four times the actual mechanical work, plus 1,300 kJ (300 kcal) per hour, [16] which amounts to about 20% efficiency at 250 watts of mechanical output.
Bread and butter pudding [161] Jam roly-poly – suet pudding rolled in a spiral with jam [167] Rice pudding [160] [161] Spotted dick – steamed pudding with dried fruit [158] Sticky toffee pudding [160] Treacle pudding [158] [161] Roasted meat, such as Beef [28] [158] [159] [160] or chicken [158] [160] Scotch egg – hard-boiled egg baked in ...
He determined that a nurse's CAD risk roughly doubled (relative risk of 1.93, CI: 1.43 to 2.61) for each 2% increase in trans fat calories consumed (instead of carbohydrate calories). By contrast, for each 5% increase in saturated fat calories (instead of carbohydrate calories) there was a 17% increase in risk (relative risk of 1.17, CI: 0.97 ...
The McRib consists of a restructured [7] boneless pork patty shaped like a miniature rack of ribs, barbecue sauce, onions, and pickles, served as a sandwich on a 5 + 1 ⁄ 2-inch (14 cm) roll. Meat restructuring was developed by the US Army to deliver low-cost meat to troops in the field. [ 8 ]
Candied and deep fried beef, with sweet ginger sauce. X: O: X: Fried macaroni: Stir-fried pasta with soy sauce, meat, and vegetables. [73] O: Halifax donair: Ground beef donair kebab served with a sweet milk sauce; a variation is common in Quebec patateries, known simply as a souvlaki pita. [citation needed] X: X: X: X: O: Hot chicken sandwich