How to Break and Conquer Your Worst Work Habits

How to Break and Conquer Your Worst Work Habits Bad habits. Everyone has at least one. Staying up too late, eating packaged ramen  too often, or canceling plans at the last minute- everyone is guilty of a self or social faux pas, probably regularly. It stands to reason that if no one is perfect in his or her personal life, that same person has some flaws in their professional life as well. However, while personal idiosyncrasies might just cause eye rolls from significant others or minor disagreements with friends, bad habits at work can lead to dings in your professional reputation, or even damage to your career progress. Let’s look at some of the most problematic habits that people tend to develop at work, potentially endangering everything from productivity to the job itself, and strategies for overcoming them.Chronic LatenessIt was the subway. Traffic. A freak earthquake. Whatever the reason was today, it doesn’t change the fact that you were late. Everyone has commute issues sometimes, but regular lateness is a problem. It suggests you don’t have the discipline to show up on time, or that you don’t care enough to be on time (even if that’s not the case).The solution: Adjust your routine. If you hit your snooze button three times, set your original alarm earlier. If your daily Starbucks stop makes you late, either bring your coffee or adjust your schedule. Look at your daily routines, and identify what you can change, and what you can move around to make sure getting to work on time is your priority.ProcrastinationYou may be able to get everything done at the last minute (flashbacks to writing those final papers at 4 a.m. the night before they were due), but if you do that at work regularly, you could be impacting your coworkers. If someone’s waiting on you to do something, and you wait until the last second to do it/send it, you’re putting that person at a disadvantage. Again, stuff happens, but if this becomes a pattern, it undermines your colleaguesâ⠂¬â„¢ trust in you and your ability to work toward shared goals.The solution: Set timelines, with check-in points and smaller goals throughout, so that you’re not doing everything at once at the end, in a panic.Lyingâ€Å"I never got that email!† â€Å"Oh, I thought Smith was supposed to be handling that?† Or there are more serious ones, like throwing someone else under the bus when a problem or mistake was your fault. Whatever the lies are (little white lies or more serious ones), they can have major consequences for your job and your career. At the very least, you don’t want a reputation as a liar. At worst, you could be severely disciplined or fired for lying.The solution: Be honest. If you didn’t get something done on time, own up to that, as well as why, and what you’re doing to make sure it gets done. If you made a mistake, admit it and come up with a plan on how to avoid that next time.Being Openly NegativeThere’s honesty, and then there’s being Debbie Downer. If you’re always griping and sniping, you risk getting a reputation as someone who’s difficult to work with.The solution: Find the positive. Sometimes things will just suck. In times like those, don’t start venting to the nearest coworker, or sit at your desk muttering curses under your breath. You can vent outside work to loved ones, your dog, your therapist- anyone who’s not on the job with you.Talking SmackThis one is related to being negative. If your coworkers think you’re just going to say nasty things about them behind their backs because you never have anything nice to say, why would they trust you?The solution: Resist your inner Mean Girl (and that goes for non-girls as well), and don’t say anything about anyone that you wouldn’t want repeated to their face. In email or office instant messaging, don’t write anything you wouldn’t want broadcasted to the entire company.Chro nic MultitaskingOn its face, this one seems like it would be a good thing- you’re such an efficient employee that you’re doing four things at once! However, it means you’re doing four things at once, and are giving each one a quarter (or less) of your attention. This is especially problematic if you’re multitasking while talking or meeting with others. They can tell you’re not really paying attention, and if you miss a necessary detail because you’re too busy replying to an email while talking to your coworker, that can have consequences.The solution: Set aside specific times for specific tasks, especially ones that require in-person conversations or face time.Losing Your TemperBeing professional means handling disappointments or problems with a degree of calm. If you yell, scream, or otherwise show rage at work, that can very quickly earn you a reputation as a hothead that no one wants to deal with, for fear of risking the Red Rage. Temper tantrums are never acceptable for adults in a work environment, no matter how calm and productive you feel after you’ve unburdened yourself and the rage has subsided.The solution: Find ways to channel that anger into temporary zen, so you can move on with your day and deal with the anger later, in a more appropriate way out of work. Try learning some meditation techniques that you can reach for when you feel the anger bubbling up in your brain.Lousy CommunicationIf you have poor grammar or bad email etiquette, it undermines how people see you. People may think you’re uneducated, less intelligent than you are, or uncaring about how you come off to others.The solution: If written communication is a weak point, brush up on some of the most common grammar issues you’re likely to encounter in a professional environment. If appropriateness is your issue, make sure not to use swears or slang at work.LazinessIf you’re shifting (or shirking) responsibilities becau se you don’t want the aggravation or want something easier while someone else does the heavy lifting, people notice. They’ll either think you’re incapable of accomplishing tasks, or that you just don’t care.The solution: Make the effort to go above and beyond. Offer to help people with tasks (assuming you’re not ignoring your own in the meantime). Take initiative to develop new responsibilities, and/or talk to your boss to see what else you can be doing to expand your role.Being Inconsiderate of OthersThis one is especially problematic in crowded or open plan workplaces. My office has an open plan sea of cubicles, and that makes it a minefield for poor or obnoxious office behavior. Things like being loud, eating strong-smelling food, or leaving messes everywhere you go fall into this category. Will you get fired for this kind of transgression? Not likely. Will it make your colleagues like you less and damage your rep? Quite possibly.The solution: W henever you find yourself having a phone conversation in a public place, ask yourself, â€Å"would this annoy me?† In fact, â€Å"would this annoy me?† is a good rule of thumb in general. It’s important to keep in mind that work behavior is public behavior.Not Being a Good Team MemberChances are you don’t work in a vacuum, and work as part of a team in some capacity. If you shun others as much as possible, and try to handle everything without input from others, that makes it easy to dismiss your contributions. It also amplifies any problems or mistakes- if you plow ahead on your own without input from other stakeholders, that puts the onus on you to succeed, or else.The solution: Go out of your way to initiate conversations with coworkers, whether it’s social (work appropriate) small talk or related to specific work responsibilities. If a task or project has a number of people involved, go out of your way to ask for their input, or at least make su re they know what you’re working on.Over-promisingLike the hypermultitasking, this one likely comes from a desire to be a good, productive employee. But if you say you are going to get something done at a certain time, you need to make good on your promises. If you don’t, then it undermines your reliability and trustworthiness- two of the most important workplace currencies.The solution: Set realistic priorities. If you originally said something could be done by Tuesday but now it’s looking like there’s no way it’ll be done by Thursday, be up front about that. If you’re struggling with something and it’s slowing you down, talk with your boss to prioritize tasks so you can manage expectations. If you need help, ask for it. Better organization and planning up front can also help you set more realistic timelines and help ensure that you get done what you say you’re going to do.If any of these sound uncomfortably familiar to you (I ’m definitely guilty of at least one of these), all is not lost- you’re not automatically going to end up fired and shunned for your sins. Like Ebenezer Scrooge after his revelation, it’s not too late. You can still change that future!Be conscious of what you’re doing wrong. A little extra mindfulness goes a long way.Be adaptable/open to change. According to career coach and consultant Lisa Lahey, â€Å"immunity to change† is a sure way to ensure that your bad habits don’t improve (best case scenario) or end up derailing your goals and career (worst case scenario).Understand how your bad work habits are sabotaging you. If your bad habit is your temper, which of your goals could you achieve faster/better if you didn’t fly off the handle? If you’re always late, what are the consequences? If you don’t have a handle on how your bad habits are actually affecting your job, it will be very difficult to clean them up and start t urning them around.Identifying these bad work habits is a great first step; making sure that you’re actively working on them (or at least minimizing them) is harder, but is the more rewarding task. None of us will ever be perfect, at home or at work, but the more work you put into overcoming these bad habits now, the better your professional rep and job satisfaction will be in the long run.

International Finance Case Study Example | Topics and Well Written Essays - 1250 words

International Finance - Case Study Example The new equipment will have a useful life of 10 years. The equipment being replaced had a book value of Pts. 1,605,000 and a market value of Pts. 950,000 meaning a Pts. 655,000 loss on disposal. The net present value rule states that an investment should be accepted if its net present value is greater than zero and rejected otherwise. The new equipment produced by Brevetti Cea, s.p.a ,an Italian firm has a number of benefits including larger production volumes, inspection and rejection thresholds are easily adjustable and the machine does not require specially trained operators. The fact that the new machine does not need trained personnel means that new employees can within no time learn how to handle the new equipment as compared to the 2 or 3 months needed to earlier train them. The semi-automated, old model inspection equipment has operational costs of Pts. 88,496 in 1988, which are expected to gradually rise to Pts. 124,872 in 1997. The new photoelectric equipment has relatively lower operational costs of Pts. 69,676 in 1988 which are expected to rise to Pts. 98,318 in 1997. Use of the new photoelectric equipment is expected to result in savings in operational expenses . After this 10 year period, the new photoelectric equipment would have exhausted its useful life. Cash flows relevant to the new photoelectric equipment include; the initial Pts. 61.525 million or $500,000. The savings in the materials and labor cost, that is the difference in the operational costs of the old model equipment versus the new efficient equipment consists cash inflows or savings. The revenues or cash sales anticipated from assimilation of the photoelectric equipment are however unstipulated. There is also a loss of Pts. 655,000 on disposal of the old equipment, as its net book value is Pts. 1,605,000 and its market value is Pts. 950,000. Merck considers the savings

Effects of globalization on national food cultures Term Paper

Effects of globalization on national food cultures - Term Paper Example Nowadays, local communities are abundant in their own local cuisines, and they have access to fast food chains like McDonalds and other foreign dishes simultaneously. The increasing trend of fast food culture is significantly affecting lifestyle and health of youth globally, and they are now carrying the burden of poor nutritional practices and obesity. Thus, Globalisation has very negative effects on national food culture, which extends to the effects on national cuisines and food, impact on health and obesity, and economic impact on local food market. To begin with, Globalisation is significantly influencing the national food culture by affecting the national cuisines and food. One can observe a growing importance for imported foreign foods, which is affecting the relevance of local cuisines and national food culture. In many nations, food is an integral part of culture and over exposure to foreign goods due to Globalisation is becoming a major threat to the cultural identity of these nations. To illustrate, according to the Levin Institute report (n.d.), the French has their own culinary tradition with unique cuisines like crepes and pastries, and they are quite resistant to US cultural imperialism especially in the case of food culture (p. 180). But with the crowding of several US restaurant chains in urban regions which produce unhealthy and greasy burgers and processed food, recent statistics prove that urban population of France is suffering from eating related problems and obesity. Hence, according to the Levin Institute re port, increased trend of fast food brought by Globalisation is forcing people to take food of lower quality. As per the same survey, in China, children were not expected to buy food using their own money, and there were no festivities in celebrating birth date. But with the introduction of McDonald’s restaurant, more and more children begin to buy

Minimum wage essay Essay Example for Free

Minimum wage essay Essay Some people may support minimum wage legislation because they believe it will help struggling workers to make ends meet. What do you think about that? Minimum wage, as a kind of price floor, refers to the least amount of money that employers can legally pay labors for per hour of work. Therefore, government sets a price that is under the market equilibrium price in order to reduce the poverty and ensure that young employees and minority will not be treated unequally. However, those aimed goals are not accomplished as expected and minimum wage only makes economy inefficient and worsens some people’s lives. After the minimum wage is imposed above the equilibrium wage rate, this results in the supply of labour being greater than the demand for labour. Therefore, while only E2 amount of labour is demanded in the market, E3 amount of labour is provided and causes excess labour. In theory, the minimum wage results in excess supply of labour because the higher costs of labour motivate companies to cutoff employees and then cause unemployment, ceteris paribus. Meanwhile, the minimum wage reduces the demand from E1 to E2 so this reduces both consumer and producer surplus, and creates a deadweight loss to the society. Furthermore, it is highly possible that because of the increased production costs, the quantity of supply is increased and the average price level is increased overall, so consumers tend to pay higher prices. Therefore, when price floor is imposed, deadweight loss and excess supply of labour are created, and unemployment rates and overall price level will be increased. Subsequently, although there are considerable large amounts of people are benefited from the minimum wage, those poor people without enough professional skills or in the state of unemployment are likely to suffer worser living conditions. While those people in employment are benefited from the minimum wage, they are also affected by minimum wage negatively, like less opportunities to increase income. Since the minimum wage increases production costs of company, except cutting off labour, companies would also decide to reduce times to promote employees. Therefore, in the long run, those employees will be demotivated and then decrease their passion and working efficiency. Besides, even if those employees still get lots of opportunities, their  living standards will not be enhanced so much because the overall price is also increasing. Therefore, although people enjoying minimum wage have higher wages, they need to pay more when consuming goods in daily life. In conclusion, although minimum wage ensures the salary of some people in the short run, minimum wage creates welfare loss and excess labour in the market, so in the relatively long run, unemployment rate and overall price level will be increased due to increased production costs (which are consist of labour, land, technology and capital). Therefore, for people in the state of unemployment, they will suffer by the higher price and they will be poorer. While for those people benefited by the minimum wage, they tend to obtain less promotion chances, receive higher average prices in the market and in the long run even may lose enthusiasm for working hard.

Genetic Enhancement of a Child’s Memory: A Search for a Private and Pub

Genetic Enhancement of a Child’s Memory: A Search for a Private and Public Morality ABSTRACT: Prospects of human genetic modification raise the question of genetic enhancement of memory. A moral framework that takes into account the tension between the roles of parent and citizen on the question of genetically enhancing a child’s memory is presented. Weaknesses of both moral liberalism and moral communitarianism are addressed: a tyranny of a powerful minority of liberalism, while a tyranny of orthodoxy and a tyranny of perfectionism plague different forms of communitarianism. A position is advanced that draws on the strengths of both a Rawlsian form of contractarianism and a moderate version of communitarianism. I argue that genetic enhancements of memory in children pose such serious wrongs and threats to general well-being that the practice should be decided from behind a Rawlsian veil of ignorance. With the cards down, as Ronald Green describes the veil of ignorance, a basic right to nondiscrimination on the basis of genotype would be negotiated. With this right in place, conflicts between the parental role and the role of citizen would be managed by the negotiated prohibition of parental decisions genetically to enhance the memory of children. Let me imagine myself some years from now as a citizen and a parent — who also happens to be a philosophy teacher — facing the question of whether I should choose various enhancements for my young child. Orthodontics, music lessons, soccer leagues, and genetic enhancement of an average memory are among the practices I am considering. I soon discover an internal tension. Ronald Green, in an article called "The Rawls Game," (Teaching Philosophy, 1986, 9:1, 51-60) provides an el... ...eligious intolerance, new definitions of what it means to be a human person have been created. In a hypothetical, unanimous agreement to prohibit genetic enhancement of a child’s memory I would join a citizenry that exercises parental autonomy and — in the face of a volatile new technology — defines a new way of understanding what it means to be a human parent. My choice as a parent to serve as a link between past and future human generations prompts me to pursue a perspective of fairness in the application of this new technology — a technology that incorporates self-interest and benevolence but makes neither self-interest nor benevolence my primary motivation as a parent. I could tell a coherent story to my child if I were able to relate to that, with the cards down, people unanimously placed genetic enhancement of a child’s average memory off the political agenda.

Compilation of Recipes

COMPILATION OF RECIPES (Asian and Western Cuisine) SUBMITTED BY: Group 1: Jelica Louise Pascual David Therese Daryll Santos Janine Crister Valencia Mary Joy Jose Reyes Cristoni Fajardo Ariez Murayag 3-D BIT (Food Technology) SUBMITTED TO: Ms. Johna Coffi Felipe PHILIPPINE CUISINE Entree: Kare-Kare (Vegetable Stew) Ingredients: * 3 lbs Pork pata (or any other meat of your choice) * 1 small banana flower bud (sliced) * 1 bundle of Pechay or Bok-choy * 1 bundle of string beans (cut into 2† slices) * 4 pcs eggplants (sliced) * 1 cup ground peanuts * ? cup peanut butter * ? cup shrimp paste (bagoong) 34 ounces water (about 1 liter) * ? cup annatto seeds (atsuete) soaked in a cup of water * ? cup toasted ground rice * 1 tbsp garlic (minced) * 1 large onion (minced) * Salt and pepper Procedure: 1. In a large pot, bring the water to a boil 2. Put in the pork followed by the onions and simmer for 2. 5 to 3 hrs or until tender (35 minutes if using a pressure cooker) 3. Once the meat is t ender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes 4. Add the toasted ground rice and simmer for 5 minutes . On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes 6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are) 7. Add salt and pepper to taste. Serve hot with shrimp paste. Enjoy! (Yields 6) Gising-gising Ingredients: * 1kg assorted seafood (shrimp, squid, tuna & cooked mussels) * 4 tbsp butter * 2 large garlic cloves * 1 small onion * 100g broccoli * 100g cauliflower * 100g string beans * 100g snow peas * 100g carrots * 1 small red capsicum * 3 tbspn oyster sauce 4 tspn dark soy sauce * 1 tspn sugar * 1-2 tspn chili paste or 2 bird eye chili (deseeded and chopped) * cornstarch slurry (1 tablespoon water + 1 1/2 tbspn cornstarch) * good pinch of ground black pepper Procedure: 1. In a large wok/pan, heat (medi um high) the butter and saute the garlic and onions. Add in the fish and squid pieces, stir for awhile till they become slightly cooked. Stir in the shrimps. 2. Keep in stirring mixture till the shrimps turns light orange. Add in your mussels and saute for another minute. Pour in your prepped vegetables and stir fry for around 2-3 minutes. . Season with sugar, ground pepper, oyster sauce, chili sauce and dark soy sauce. Reduce the heat into medium heat, give the mixture a good stir and let it simmer. Pour in the cornstarch slurry (stir before pouring) and quickly mix the mixture to evenly distribute the slurry to the sauce. Simmer it for another 1-2 minutes and test the vegetables by eating some pieces of it, it should be crunchy but cooked. Sauce will thicken by this time, so keep on stirring for even cooking but be careful so that you don’t break the fish pieces too much. 4. Pour Gising! Gising! Seafood Extreme) in a large serving bowl or a large sizzling plate and serve wh ile it’s still hot. (Yields 8) Dessert: Ginataang Bilo-bilo Ingredients: For the bilo-bilo, sticky rice dumplings * 1-1/2 cup glutinous rice flour * 3/4 cup water For the stew * 2 13. 5-ounce cans coconut milk * 1 cup water * ? cup uncooked small  sago  (tapioca pearls) * 1/2 cup  jackfruit, sliced lengthwise into strips * ? cup sweet potato (diced) * ? cup ripe Saba (diced) * 1/3 cup sugar Procedure: Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl.With floured hands, pinch off a small piece of dough, roll into a ball like a marble roughly the size of a penny. Place the rolled dough on a plate and cover with a damp towel until they are all ready to be cooked. Bring coconut milk and water to a boil in a large pot over medium to high heat. Add  sago  and simmer covered over low heat for 20 minutes. Add bilo-bilo, sweet potato, Saba, jackfruit, and sugar. Simmer until sago  and bilo-bilo  are cooked through, about 20 minutes more. Stir occasionally to keep sago and bilo-bilo  from sticking to the bottom of the pot.For a thinner stew add more water and adjust the sweetness by using more or less sugar. Ladle the stew in bowls, serve warm with more sliced jackfruit. (Yields 4) Dessert: Tibok-tibok Ingredients: * 6 cups carabao's milk * 50 grams glutinous rice powder * 150 grams cornstarch * 1 cup sugar * grated rind of 2 limes (dayap) * oil or butter * greased banana leaf 1   In a wok, mix carabao's milk, glutinous rice powder, cornstarch, and sugar. Cook at low heat, stirring mixture constantly. 2   Add rind and stir continuously with a wooden spatula until smooth and thick.Carefully dip finger or the handle of a wooden spoon into the mixture. 3   When it no longer sticks to the finger or spoon, remove mixture from heat. 4  Ã‚  Grease  a 9-by-9-inch square pan with oil or butter then top with a greased banana leaf. 5   Pour mixture in and spread evenly. Let mixture cool then top with latik. Makes one 9-inch square pan. CHINESE CUISINE Entree: Chicken and Bean Sprout Salad Ingredients: * 400 grams Bean Sprouts * 300 grams Chicken Breast * 1 tsp Soy sauce * 2 tbsp Onion chives (chopped) * 1 tbsp Vinegar * 1 tsp Sugar * 1 tbsp Soy Sauce * Pinch garlic (chopped) 1 tbsp Peanut oil * 1 tbsp Sesame Oil * Salt and pepper (ground) Procedure: 1. To prepare the sauce, mix together all the ingredients in a bowl, and season with a little salt and pepper. Allow to stand for 20 mins. 2. Meanwhile, cook the bean sprout for 20 mins in boiling water. Drain and refresh under cold water. Set aside to drain completely. 3. Sprinkle the chicken with the soy sauce and steam in Chinese Bamboo Steamer over a large pan or wok for about 15 mins, until cooked through. 4. Remove the chicken from the steamer, set aside to cool, then thinly slice. 5. Mix together the bean sprouts and chicken.Pour over the sauce and serve. (Yields 4) Dessert: Sago and Fruit Jelly Ingredients: * 175 grams sago * 1 liter water * 2 tbsp gelatin * 220 grams fruit cocktail * 70 grams raisin * 125 ml evaporated milk * Sufficient raisins, strawberries and grapes Procedure: 1. Bring 1 liter of water to a boil. Add in sago and stir continuously until sago is nearly glassy. Remove from heat, cover and set aside for 20 min. 2. Dissolve gelatin in 125 ml hot water. 3. Combine fruit cocktail, raisins, evaporated milk with the sago mixture. Add in gelatin mixture, stir well and pour quickly into mould.Chill in the refrigerator until set. Invert on plate, garnish with raisins, strawberries and grapes. Serve. (Yields 5) JAPANESE CUISINE Entree: California Maki Ingredients: * cooked Japanese rice (in a rice cooker, cook 2 cups short-grain Japanese rice in 3 cups water) * bowl of water * nori (seaweed) sheets, cut in half * wasabi * Mayonnaise * ripe mango slices * cucumber slices * crab sticks * bamboo sushi mat Procedure: 1. Spread rice on the sushi mat, leaving half an in ch of margin on the edge. 2. Then lay half a nori sheet in the rice.On the nori, lay out crab sticks, mango slices, and cucumber slices lengthwise. Finish with mayonnaise. 3. With the help of the sushi mat, roll up sushi and seal tightly but gently. 4. Using a very sharp knife, slice into 1-inch rounds. Cut firmly straight down. Dessert: Dorayaki Ingredients: * 4 eggs * 140 grams (2/3 cup) sugar * 2 tbsp honey * 1 cup All Purpose flour * 1 tsp baking powder * 1-2 tbsp water * 520 grams sweetened red bean paste Procedure: 1. In a large bowl, combine eggs, sugar and honey until the mixture gets fluffy. 2. Sift flour and baking powder to the bowl and mix.Keep in the refrigerator to rest for 15 min. 3. Stir in ? Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, Dorayaki buns will be too flat and not fluffy. 4. Heat a large non-stick frying pan on medium-low to medium heat. Dip the paper towel in oil an d coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of Dorayaki. With a ladle, drop the batter from 1 foot above the pan to create 3 inch diameter â€Å"pancake†.When you see the surface of batter starts to bubble, flip over and cook the other side. Transfer to a plate and cover up with damp towel to prevent from drying. Continue making pancakes. 5. Make sandwich with red bean paste. Put more red bean paste in the center so the shape of Dorayaki will be curved (middle part should be higher). Ready to serve. (Yields 16 pcs) KOREAN CUISINE Entree: Bibimbap Ingredients: Kimchi Ingredients: * 1 large Chinese or Napa Cabbage * 1 gallon (4l) water * 1/2 cup (100g) coarse salt * 1 small head of garlic, peeled and finely minced one 2-inch (6cm) piece of fresh ginger, peeled and minced * 1/4 cup (60ml) fish sauce * 1/3 cup (80ml) chili paste or 1/2 cup Korean chili powd er * 1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends) * 1 medium daikon radish, peeled and grated * 1 teaspoon sugar or honey Procedure: 1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks. 2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water.Put a plate on top to make sure they stay under water, then let stand for 2 hours. 3. Mix the other ingredients in a very large metal or glass bowl. 4. Drain the cabbage, rinse it, and squeeze it dry. 5. Here’s the scary part: mix it all up. Some recipes advise wearing rubber gloves since the chili paste can stain your hands. 6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature. 7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’ s ready and should be refrigerated.If not, let it stand another day, when it should be ready. 8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving. Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented. INDIAN CUISINE Entree: Chicken Roti Ingredients: * 2 tablespoons ground turmeric * 1 tablespoon crushed dried chili flakes * 1 tablespoon cumin seeds * 1/2 tablespoon coriander seeds * 1/2 tablespoon ground cloves * 1/2 tablespoon ground ginger * 1/2 tablespoon garlic powder 1/2 teaspoon yellow mustard seeds * 1/2 teaspoon ground black pepper * 1/2 teaspoon ground allspice * 1/8 teaspoon ground cinnamon * 2 teaspoons salt * 1/4 cup vegetable oil * 1 chicken, cut into 8 pieces * 2 cups chopped onion * 1 tablespoon minced garlic * 2 teaspoons minced fresh ginger * 2 sprigs fresh thyme * 1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely c hopped, or to taste * 2 cups chicken broth * 1 can unsweetened coconut milk * 1 tablespoon light brown sugar * 2 tablespoons finely chopped fresh cilantro * 1 recipe West Indian Bread for Roti, recipe follows, breads kept covered and warmProcedures: In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes. In a la rge Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer.Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary. (Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving. ) Serve the chicken and sauce ladled into the cen ter of the roti breads, then fold both sides over the filling.Fold the top and bottom ends over the sides to form a neat square package, and serve. West Indian Bread for Roti: * 4 cups all purpose flour * 2 tablespoons baking powder * 1 teaspoon salt * 1 tablespoon vegetable oil, plus more for cooking roti * 1 cup water Procedures: To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel.On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack. ) Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When h ot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.Yield: 6 large roti breads Dessert: Almond and Fruit Jelly Ingredients: * 4 1/2 ounces agar powder * 1 teaspoon almond extract * 1 1/2 cups water * 1 1/2 cups fresh milk * 1/4 cup granulated white sugar * 1 can (30 ounces) fruit cocktail Procedure: 1. Combine milk and agar powder. Stir 2. Add almond extract and mix well. Set aside. 3. Boil water and put-in sugar. Stir until well dissolved. 4. Pour-in the agar and milk mixture and let boil while gently stirring. 5. Let the temperature cool down then transfer to a shallow contaner. 6. Refrigerate for 2 to 3 hours. . Slice the jelly into squares and mix with the fruit cocktail. 8. Serve for dessert. Share and enjoy! (Yields 6) INDONESIAN CUISINE Entree: Nasi Goreng Ingredients: * 2 cups long-grain rice, rinsed * 2 1/2 tablespoons kecap manis * 1 tablespoon Yeo's Dark Soy Sauce * 1 tablespoon sweet chilli sauce * 1/4 cup peanut oil * 4 eggs, lightly beaten * 1 brown onion, thinly sliced * 1 teaspoon sambal olek (see note) * 3 garlic cloves, finely chopped * 1 teaspoon shrimp paste * 1 carrot, peeled, finely chopped * 1 small chicken breast fillet, chopped 300g green prawns, peeled, deveined, roughly chopped * 3 green onions, thinly sliced * 1/4 small Chinese cabbage, finely shredded * 1/4 cup fried shallots (see note) * thinly sliced red chillies, to serve Procedures: 1. Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip). 2. Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside. 3. Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat.Add one-quarte r of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways. 4. Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through.Toss through half the sliced omelette. 5. Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies. Gado Gado Ingredients: * 1 thinly sliced medium sized fresh cucumber,  ) * 1 cup of string beans cut into 4 cm long pieces, * 1 cup of shredded cabbage, * 1 cup of mung bean sprouts, * 2 small chayotes cut into w edges For the sauce: * ground roasted peanuts, dried shrimp paste (terasi), sugar, salt, and water * Blanch and strain string beans, mung bean sprouts, cabbage and slice 1 cucumber. Grind these ingredients with a mortar and pestle until they’re smooth: 1 ts salt, 2 ts dried shrimp paste, , and ? cup’s worth of sugar. Procedure: 1. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it’s mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there’s salt in the peanut butter. 2. Add ? cup of water and mix it well. 3. Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving. (Yields 2) SatayIngredients: * 8-12 skinless chicken thighs, cut into thin strips * 1 package wooden skewers SATAY MARINADE: * 1/4 cup minced  lemongrass  , fresh or frozen * 2 shallots OR 1 small onion, sl iced * 3 cloves garlic * 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste * 1 thumb-size piece ginger, thinly sliced * 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric * 2 tsp. cumin * 3 Tbsp. soy sauce * 4 Tbsp. fish sauce * 5-6 Tbsp. brown sugar * 2 Tbsp. vegetable oil Procedure: 1. If using wooden skewers, soak them in water while you prepare the meat. 2.Cut chicken into thin strips and place in a bowl. 3. Mix all marinate ingredients. Mix well. 4. Taste-test the marinade – you will taste sweet, spicy, and salty. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier. 5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours). 6. When ready to cook, thread meat onto the skewers. Tip:  Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a â€Å"handle† to e asily turn the satay during cooking. 7.Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. Depending on how thin your meat is, the satay should cook in 10 to 20 minutes. (Yields 2-4) VIETNAMESE CUISINE Entree: Pho (Rice Noodles) Ingredients: * 2L (8 cups) salt-reduced chicken stock * 2 thick slices ginger * 1 onion, thinly sliced * 2 garlic cloves, sliced * 1/3 cup (80ml) fish sauce * 375g vermicelli rice noodles * 400g chicken breast, very thinly sliced * 1 cup (80g) bean sprouts * 1 long red chilli, seeds removed, thinly sliced 1/3 cup each of basil, mint and coriander leaves, to serve Procedure: 1. Place stock and 2 cups (500ml) water in a saucepan with ginger, onion, garlic and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes. Strain, discarding solids, then return soup to pan. Cover and return to the boil. 2. Meanwhile, prepare noodles ac cording to packet instructions. Drain well. 3. Divide the noodles among warmed soup bowls, then top with the sliced chicken. Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts. Serve garnished with chilli and fresh herbs. Yields 4) Vietnamese Salad Rolls (Spring Rolls) Ingredients: * 1 (8 ounce) package  rice vermicelli * 8 ounces  cooked, peeled shrimp, cut in half lengthwise * 8  rice wrappers (6. 5 inch diameter) * 1  carrot, julienned * 1 cup  shredded lettuce * 1/4 cup  chopped fresh basil * 1/2 cup  hoisin sauce * water as needed Procedure: 1. Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. 2. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften.Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. 3. In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave. 4. Serve the spring rolls with the warm dipping sauce. SPANISH CUISINE Entree: Paella Ingredients: * 2 tablespoons vegetable oil * 1 onion, finely chopped * 4 or 5 large cloves garlic, minced 1 tablespoon finely minced gingerroot * 1 teaspoon ground annatto (achiote) * 1 cup long-grain rice * 3 ounces cured chorizo, diced * 2 medium tomatoes, coarsely chopped * 2 cups chicken or fish stock * 1 tablespoon fish sauce * Several good grinds of black pepper * 1/2 to 3/4 pound fresh shrimp, peeled and deveined * 1/2 cup fresh or frozen peas * Pimiento-stuffed olives * sliced hard-boiled egg, for garnish (optional) Procedures: * Heat the oil in a medium, heavy saucepan and sau te the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic. Stir in the annatto and mix well, then add the rice and the diced chorizo and cook, stirring, for a few minutes. * Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes. * Stir in the shrimp and the peas, then cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 to 10 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.Soup: Sopa de verduras con pollo (Vegetable soup with chicken) Ingredients: * 2 turnips * 5 carrots * 3 leeks finely chopped * 1 stem celery * 3 medium potatoes * ? chicken * salt Procedures: Peel and chop all ingredients except the chicken put in a potà ‚  with 500 ml  of water; add the chicken and a trickle of oil; boil for 3/4  of an hour at low heat. Add water if necessary  and season with salt. Remove the chicken and split into pieces and  replace it  in the soup. Serve it hot. Appetizer: Garlic-cheese bread Ingredients: * french bread * butter with garlic ham * cheese Procedures: * slice the bread * spread the butter with garlic * and then toast in pan * after that top the ham * together with cheese on top Dessert: Tocinillo de cielo – Golden caramel custard Ingredients: * Ingredients: * 6 egg yolks * 250 g of sugar * 300 ml of water For the caramel: * 1 tbsp of sugar * 1 tbsp of water Procedures: Put the sugar in a saucepan with the water and heat until the syrup goes golden brown. Cover  6 small moulds evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.Beat the egg yolks and slowly add the syrup, stirring as you pour. Strain and pour  the cara melised mixture into the 6 small moulds. Cook in a bain-marie in the oven at 150? C for around 15 to 20 minutes. When the  custard has set, remove from the oven, leave to cool and take it out of the moulds. Serves 6 people. Beverage: Granizado de limon o frutas – Iced lemon crush Ingredients: * grated zest and freshly squeezed juice of  8 lemons or the juice of 4 lemons and add the rest with other fruit juice * 150 g sugar * crushed ice Preparation:Put the zest and sugar in a saucepan with 250 ml cold water and bring to the boil for 5 minutes. Strain. Add 500 ml col water and the lemon juice or the mix of lemon and fruit juice. Pour into a freezerproof container and freeze for about 1 hour until ice crystals have formed around the edge. Break up with a fork and serve. Add extra crushed ice, for serving. To Ms. Johna Coffi Felipe†¦ To our professor of two semesters.. You gave us strength.. We are glad you were our teacher.. Thank you for giving us courage.. You made u s better persons.. You gave us confidence in ourselves..Thank you for your patience. You helped us see what we could be.. You have inspired us deeply.. And for that, we will never forget you.. One unknown author had said.. â€Å"Teachers are like the candles, which consume themselves to brighten the lives of others. † Mam, you are just like that.. Thank You Very Much for staying with us in two semesters! Even though we know we’ve stressed you out with our very hard heads. We will miss you.. We hope you’ll miss us too May God Bless You All The Time! Love always, Group 1 Ariez and Cristoni w/ the Teletubbies (Kayo po nagbansag samin nyan! XD)

The Plague The Great Plague - 1064 Words

Containing a Pandemic: The Great Plague Although plague continues to emerge around the world, there was an outbreak so large in the medieval era that it threatened to wipe out entire continents. The vast devastation that began in Asia and spread to Europe is likely the most deadly pandemic in human history. There were many reasons for the lack of containment, from ignorance of its origin to the lack of anything to stop its deadly trail. The disease struck and killed with terrifying speed, leading Italian writer Boccaccio to declare, its victims â€Å"ate lunch with their friends and dinner with their ancestors in paradise.† Certainly, modern medicine understands plague and now has treatment available; however, history will reveal how easily a pandemic can resurface and become deadly once again. History of the Great Plague For years, historians taught the Black Death of Europe originated in China, but some modern researchers believe it began in spring 1346 in the Russian steppe region, where a plague reservoir stretches from the Caspian Sea into southern Russia (Benedictow, 2005). For centuries, plague was catastrophic because the cause was unknown, causing mass panic where it appeared. Although there have been other outbreaks of plague, nothing compares to the pandemic widely known as the â€Å"Black Death† or Great Plague. The Great Plague of Europe claimed approximately 60% of the population, decimating entire towns. The death count was so astronomical in some places, that onShow MoreRelatedThe Great Killer : The Forgotten Plague998 Words   |  4 PagesThe Great Killer By the 19th century, Tuberculosis or â€Å"consumption,† also known as â€Å"The Forgotten Plague,† had killed nearly one in seven of all the persons who had ever lived in America. 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