Nursing Assessment Problem Identification Case Study Mr Lim

Nursing Assessment Problem Identification Case Study Mr Lim The medical record also shows that Mr. Lim has Type 2 diabetes (DM). His blood glucose level is 6.5mmol//L which according to Changi General Hospital (2009), is well-controlled for a diabetic patient. DM may be the major cause of Mr. Lims development of chronic renal failure (CRF) as suggested by Daniels and Hostetter (1992). Diabetes results in kidney damage by accelerating atherosclerosis and inducing hypertension (Rachmani, Ravid, 2003). A recent research links diabetes with atherosclerosis by the large amount of advanced glycation end products produced in diabetic patients that suppress the enzymes capable of dilating blood vessels and inhibiting inflammation of blood vessels (University of Rochester Medical Center, 2008, March 17). Inflammation of the glomerulus can result in hardening with scar formation, inducing tubulointerstitial injury in diabetic nephropathy causing it to progress into CRF (Brosius et al, 2008). The medical record shows that he has history of hypertension. On assessment, he exhibits high blood pressure (B/P) of 165/105, jugular venous distension (JVD), bilateral lower limb edema and change in skin turgor. Hypertensive nephrosclerosis is the second most common cause of CRF after DM. It causes CRF by increasing pressure in the arterial wall leading to stiffening and thickening of the afferent arteriolar and subsequently damages the glomerulus (Hill, 2008). However, hypertension as the only cause of CRF only occurs in those who are genetically predisposed (Freeman, Sedor, 2008). The other way round, Mr. Lims elevated B/P could be due to increased cardiac output associated with sodium and fluid retention as a complication of CRF (Hortom-Szar, 2007). Hypertension is exacerbated in CRF because damaged kidney is no longer able to maintain electrolyte balance and excreting of sodium is impaired due to damaged nephrons, leading to more amount of water reabsorbed, and hence hypertens ion and edema (Moorthy, 2009). As a result of fluid retention, Mr. Lim may report experiencing breathlessness and paroxysmal nocturnal dyspnea. On assessment, he exhibits tachypnea with increased respiration rate of 22/min, may be accompanied with crackles. This is associated to decreased oxygen saturation of 95% leading to an increased in respiratory rate as the body attempts to compensate by exhaling more carbon dioxide (Broscious, Castagnola, 2006). Left ventricular heart failure can also occur as a result of compensatory mechanism to reduced cardiac output in fluid overload (Thomas, 2008). The blood test results show increase in both creatinine (Cr) to 1.7mg/dL more than normal range of and blood urea nitrogen (BUN) to 28mg/dL, more than normal range of 0.6-1.3mg/dL and 10-20mg/dL, indicating decrease in renal ability to excrete waste product of metabolism (Hattersley, Mahon, 2002). Estimation of glomerular filtration rate (eGFR) is a better indicator of kidney function than serum creatinine level as it also takes into consideration of individuals body mass according to race (Thomas, 2008). Mr. Lims eGFR of 41 indicates stage 3 kidney damage. Mr Lims hemoglobin level of 12g/dL falls in the normal range of 12-18g/dL but in the lower end as anemia only starts to occur in state 3 CRF as suggested by Moorthy (2009). He is likely to become anemic if left uncontrolled as CRF progression results in fewer production of erythropoietin leading to a shortage of red blood cells (Moorthy, 2009). 2. Sleeping Mr. Lim reports insomnia. It could be due to pain, itchy skin, breathlessness or feelings of powerless, anxiety and financial stress. Depression and anxiety are also hurdles to Mr. Lims compliance to medical and dietary management of CKF as suggested by Kopple and Massry (2004). He may find life meaningless when challenged with poor health leading to spiritual deprivation and lack of impetus to improve his conditions. 3. Maintaining a safe environment Mr. Lim exhibits hyperthermia with temperature 37.8Â °C, higher than normal temperature of 37.0Â °C. Mr. Lim should be assessed for other signs of infection such as chills, aches, nausea, vomiting and cloudy urine caused by pus or bacteria. This is important because indwelling catheter and intravenous line provide entrance for harmful microorganisms and infection is likely as his immune system is suppressed due to disease progression (Heinzelmann et al, 1999). Lower leg edema also increases Mr. Lims risk for infection by ulcer development (Stalbow, 2004). Mr. Lim may complain of sudden onset of itching skin. According to Brewster (1996), Mr. Lim has a high risk of getting severe uremic pruritus because of his gender and high BUN level. Pruritus is caused by excretion of calcium, phosphorus and urea in the skin (Thomas, 2008). Assessment may reveal scratch marks. Scratching can cause blooding and bruising in Mr. Lim because of capillary permeability and altered clotting functions due to disease progression (Thomas, 2008). A nurse should assess Mr. Lims risk for injury associated with uremia induced central nervous system disorder. Mr. Lim may exhibit mental disabilities such as poor memory, loss of concentration and slower mental ability (Moorthy, 2007). Mr. Lim has high risk for fall if his mental status is altered. A nurse should also assess for signs of head injury associated with Mr. Lims fall. 4. Pain Mr. Lim reports a pain score of 4. He may describe flank pain as dull, aching and steady pain at the posterior costal margin. He may also complain of leg pain due to edema. Joint pain could also occur due to renal bone disease resulted from releasing of calcium may be released from bone to compensate decreased serum calcium (Broscious, Castagnola, 2006). Serum calcium level decreased due to albumin loss in CRF because some calcium is bind to protein. CRF also reduces vitamin D synthesis, resulting in less calcium absorption in the gut. He exhibits muscular spasm and tetany due to hypocalcemia (Moorthy, 2007). 5. Eating and drinking Mr. Lim may report loss of appetite due to metallic taste in mouth and prescribed unpalatable renal diet. Weight measurement may show rapid weight loss. Mr. Lim also requires a high-calcium diet to replace low serum calcium level. 6. Communication Effective patient education may be impeded by his lack of attention and fatigue as treatment requires a lot of patient participation. Ineffective communication would also prevent patient from discussing his concerns with his sons, making him feel more helpless and powerless. 7. Personal cleansing and dressing Mr. Lim reports extreme fatigue, weakness resulting in difficulty performing the activities of daily living. On assessment, Mr. Lim exhibits unkempt appearance and decreased range of motion especially of lower extremities. 8. Mobilising Mr. Lim may have difficulties ambulating due to pain from lower limbs swelling and renal bone disease. It could also be due to Wittmaack-Ekboms syndrome and paresthesia of feet associated with sensory neuropathy from uremia (Moorthy, 2008). 9. Eliminating Mr. Lim reports oliguria for last 24 hours and his urine output is measured to be 20 to 25ml/hour, below than normal volume of 33 to 84ml/hour suggested by Dugdale (2009). As a result, his urine colour appears dark due to decrease urine excretion. Urine output decreases because kidney is unable to excrete water due to damaged nephrons with decreased GFR (Broscious, Castagnola, 2006). Weight measurement may show rapid weight gain. However, fluctuation of weight may not occur due to malnutrition. Mr. Lim may exhibit hematemesis and tarry stool associated with gastrointestinal bleeding due to irritation by ammonia which is released in the gut by the breakdown of urea (Thomas, 2008). Mr. Lim may report difficulty in passing motion. Constipation occurs in patients with CRF as fluid intake is restricted and patient is inactive due to fatigue (Thomas, 2008). Nursing Diagnosis 1. Fluid overload related to inability of the kidneys to produce and eliminate urine as evidenced by high B/P of 165/105, edema and decreased urine output to 20 to 25mL/hour 2. Powerlessness related to lack of understanding of diagnosis and treatment plan and feeling of loss of control as evidenced by patient verbalization of financial concerns and appearing anxious and worried. 3. Risk for imbalanced nutrition: less than body requirements, related to decreased calcium absorption and decreased oral intake associated with loss of appetite and prescribed unpalatable diet as evidenced by low serum calcium of 2.0mg/dL, weight loss and patient verbalizes lack of energy. 4. Pain 5. Activity intolerance 6. Knowledge deficit 7. Risk for impaired skin integrity 8. Risk for prolonged bleeding 9. Risk for infection 10. Risk for fall C) Nursing Interventions 1. Fluid overload A nurse should monitor circulating volume by evaluating Mr. Lims daily weight, fluid intake and output records, JVD and circumference of edematous parts and vital signs, particularly blood pressure and pulse. Nursing care should also include assessing for crackle and S3 heart sound. Close monitoring allows the nurse to consult a physician if signs and symptoms of fluid overload worsen so interventions can be taken to prevent complications such as pulmonary edema or cardiac failure (Martchev, D). Medications such as diuretics which increase excretion of urine and arterial vasodilators to increase renal perfusion should be administered. This is important as controlling of hypertension and primary diseases are the only interventions proven effective in preventing progression of CRF (Thomas, 2008). Since Mr. Lim is diabetic, he requires B/P lower than 130/88mmHg to achieve same benefits as non-diabetic patients whose target B/P is 140/85mmHg (as cited in Thomas, 2008). However, Mr. Lim should not be intensely treated to become edema-free because of the danger of hypotension (Carpenito-Moyet, 2009). A nurse should collaborate with dietician in planning a renal diet with strict fluid restrictions, low sodium and low protein with high biological protein and encourage Mr. Lim to adhere to the diet. The amount of fluid given to Mr. Lim is restricted to 24-hour urine output plus 500mL to replace insensible loss to maintain fluid balance. Low-sodium diet is beneficial to prevent further fluid retention. High biological proteins from meats, cheese and milk provide amino acids essential for cell growth and repair but release less BUN during metabolism (Carpenito-Moyet, 2009). A nurse should assist Mr. Lim to sit in a semi-Fowler position since not contraindicated and elevate his feet when sitting up. Literature review shows that this increases lung volume, allowing him to breathe better and reduces venous return to the heart and thus decreases blood pressure (Bixby, 2005). Expected outcomes: During treatment in hospital, Mr. Lim does not develop complications of CRF. Before discharge, Mr. Lims B/P returns to his baseline prior to onset of renal failure, his edema is decreased and his electrolytes are normal or at baseline. 2. Powerlessness Since Mr. Lim expresses financial concerns, the nurse can inform Mr. Lim and his family that he is included in the Medisave for Chronic Disease Management Programme as he suffers from DM and hypertension which are covered in the programme, as such, he can activate Medisave to pay most of the bill when he visits general practitioner which can total up to $150 per visit (Health Professionals Portal, 2008). A nurse should encourage Mr. Lim to verbalize his concerns about potential changes in body image, life style and express feelings and frustrations. Patients with CRF feel inferior due to a restricted life style and dependence on others (as cited in Carpenito-Moyet, 2009). Effective communication between the nurse and the patient is necessary for a successful discharge planning including reduced anxiety and better quality of life (Carroll, Dowling, 2007). A nurse should and tell him not to see himself as a victim of disease as he has the capability to control the disease progression by complying with diet, fluid restriction and follow-up care. The nurse should provide adequate information about the multiple facets of the illness and therapy options encourage him to make decisions with the new knowledge. Self-worth and dignity can be enhanced when patient actively participates in decision making. Literature review shows that increasing patients self-worth is an effective treatment for depression in elderly (Ku et al, 2008). A nurse should explore the effects of the disease on Mr. Lims family as chronic illness has negative impact for the whole family, not just the individual with the disease. Expected outcomes: The nurse provides a holistic care to Mr. Lim and his family. Mr. Lim participates actively in decision-making for plan of care and identifies personal strengths and factors he can control and as a result is highly compliant to the treatment. 3. Risk for imbalanced nutrition A nurse should explain to Mr. Lim and his family about the reasons for dietary and fluid restrictions. Interaction between patient and nurse and family can enhance adherence to treatment by empowering them with knowledge (Kopple, Massry, 2004). The nurse should encourage good oral hygiene before and after meals and provide a pleasant environment during mealtimes to stimulate appetite. The nurse should be aware that individuals cultural background influences his food choices and relationship between diet and health (Kopple, Massry, 2004). He/she may discuss with Mr. Lim dietary options rather than restrictions as he might become discouraged if the diet is too restrictive and unpalatable (as cited in Kopple, Massry, 2004). A nurse can provide methods for Mr. Lim to relieve dry mouth with metallic taste and maintain fluid restriction as required by his condition. He/she can suggest Mr. Lim to take ice chips instead of water as one cup of ice equals only half cup of water and he can attain more satisfaction from ice as it stays in the mouth longer. He may also keep hard candy with him as it can alleviate dry mouth by stimulating saliva secretion. Frequent rinsing is also useful. Administer vitamin D or calcium supplements as ordered. Calcium supplements can replace calcium and decrease risk of tetany. Vitamin D facilitates calcium reabsorption in the gut. Expected outcomes: Mr. Lim understands the importance of adequate nutritional intake and complies with the prescribed dietary regime within 2 days. His calcium level increases after 1 week and he reports no muscular spasm and tetany. He maintains ideal weight and adequate nutrition during the hospital stay and after he is discharged.

Asian Influences on the Filipino Culture

Asian Influences on the Filipino Culture Hindu Pre-contact period Before the Spanish period, the archipelagoes of Southeast Asia were under the influence of traders from the  Hindu-Malayan  culture, such as theMajapahit Empire, which was then supplanted by Islamic  Ã°Å¸Ëœâ‚¬ teaching by Muslims traders from Gujarat, India. Influences from the Indian subcontinent may be traced earlier to before the arrival of the Arabs and the Europeans during the 15th and 16th centuries respectively. The rulers of many of the islands were called Rajas, or Rajahs.An example would be the  Visayas, said to be named after the last Southeast Hindu Prince Srivijaya. Spanish era Further adherence to Hinduism was superseded by the advent of  Islam  brought to the archipelago By  Indonesian,  Malay, and  Arab  missionaries in the 14th century, as well as the arrival of Christianity with the  Spaniards  in 1521. It is highly possible however that the Philippines was part of Hindu empire s based in  Java  and in other islands prior to the introduction of these new religions.Local  Rajahs  gave tribute to such Hindu-Buddhist empires that included  Sri Vijaya  and  Majapahit. American period Ancient statues of the Hindu gods were hidden to prevent their destruction by Christians who worshiped a single deity. One such statue, known as ‘Golden Tara', is a 4-pound gold statue of an Indo-Malayan goddess found in  Mindanao  in 1917, which now sits in the  Field Museum of Natural Historyin  Chicago, and is dated from the period 13th to early 14th centuries. Another gold artifact, this time found on  Palawan, is an image of  Garuda, the bird who is the mount of  Vishnu.Hinduism today There is some growth in the religion as of late, although most temples cater to the same communities. Actual adherents of  Hinduism  are mostly limited to communities that include indigenous and native peoples, expatriate communities, as well as new converts . There are various  Hare Krishna  groups and popular Hindu personalities and groups such as  Sai Baba, and  Paramahansa Yogananda  (SRF) that can be found. Hindu based practises like  Yoga  and  meditation  are also popular. Arab 1. Islam 2. Sultan government 3. Arabic language 4. Arabic writing system . Words like apo, sulat, alamat at salamat, came from the Arabic words ima, kitab and kali. 6. the use of calendar 7. â€Å"singkil† dance Chinese- The following Chinese influences on Filipino culture are still evident today:   * The use of porcelain wares, gongs, and other metals * The manufacture of gunpowder and setting off of fireworks during special occasions * The use of loose trousers and wearing of camisa de chino, slippers, wooden shoes * Gambling games such as jueteng and mahjong * Cooking such dishes as lumpia, mami, pancit and lechon Customs such as respect for elders and the veneration of ancestors * Traditions such as prearranged marriages and participation of a mediator in marital talks * Traits such as close family ties, frugality and hard work * The use of words with Chinese etymology. Japanese The Japanese and Filipino trade relations that began as early as 654 A. D. made its mark on the lifestyle of the Filipinos. The Japanese introduced industries such as the manufacture of weapons and tools, tanning of animal skin, and the artificial breeding of ducks and fish. To start with, there are Japanese Filipinos.Trade relations with Japan date as early as the 9th century. Japanese traders and merchants (as well as Okinawans) first settled during the 12th century AD under the  Luzon Empire  and the Majapahit Kingdom, especially in areas such as Paco and Davao and along Lingayen Gulf. Their influence is evident in the popularity of noodles (known as â€Å"Mami†), the game of â€Å"mahjong†, Japanese â€Å"Mochi† (rice cake) which is similar to Filipino ‘Palitao'. Many famous Filipinos are of m ixed Japanese/Spanish/Filipino lineage :  Lou Diamond Phillips,Ferdinand Marcos, Paciano Rizal, Romnick Sarmienta, Gillian Akiko Thomson.And about 300,000 Filipinos live in Japan (2004 numbers), that means a significant cultural and financial influx. Including children of Filipino women living in Japan returning to learn English. Sources: http://en. wikipedia. org/wiki/Hinduism_in_the_Philippines http://wiki. answers. com/Q/What_are_the_influences_of_Arabs_in_the_Philippines#ixzz27xBP6ZEU http://wiki. answers. com/Q/What_are_the_Chinese_influences_in_the_Philippines#ixzz27x94L8pb http://wiki. answers. com/Q/What_are_some_Japanese_influences_on_the_Filipino_culture#ixzz27xGJ9mIi http://answers. yahoo. com/question/index? qid=20080805045217AAqIJGA

Basic Kitchen Organization

Basic Kitchen Organization Food Processing Kitchen (Commissary Kitchen) -In large operations, it is a kitchen for the processing of all vegetables, salads and fruits -Purpose: to wash peel and sanitize and cut all raw products, increase hygienic and sanitary standards of a kitchen, reduce waste Cold/Pantry Kitchen (Garde Manger) -Produces all cold food items – salads, dressings, cold platters, terrines, pates, sushi/sashimi, cheese, fruits,etc. -If there is no in-house butchery, also responsible for processing and portioning all meat, fish and seafood items Butchery In charge of processing and portioning all meat, fish, and seafood -In large operations, it will also produce processed meats and seafood items such as sausages, smoked ham, cooked ham, smoked fish and seafood, etc. Main Kitchen -In charge of producing hot dishes for the various outlets, hot basic sauces for all operations -If there is no banquet kitchen, it will also produce the hot food for banquet and catering f unctions -May also provide the staff food in certain operations Banquet Kitchen -Generally, is a finishing kitchen – a satellite kitchen for garnishing, final sauces and service -Large operations may have this as a full kitchenRestaurant Kitchen -Generally, finishing kitchens, except specialty kitchens such as Western Fine Dining, Japanese, Chinese, etc. -Coffee Shop Classified here. Room Service Kitchen -Room service food is generally provided by individual restaurant kitchens -Larger operations have a separate room service kitchen -Offer a la carte items from all their restaurants Staff Canteen -Large operations generally have a small staff canteen -Partly supported by the main kitchen, cold kitchen, and butchery. Pastry and bakery provide desserts and breads.Pastry Kitchen -In charge of producing all types of cold, warm and frozen desserts (pralines, cookies, sugar work, marzipan work, etc. ) Bakery -In charge of all baking requirements such as breads, crusts and doughs. K itchen Organization Chart Kitchen Brigade Corporate Chef -Highest position for a chef in a hotel chain or chain of restaurants. -Responsible for overseeing standards in all hotels/restaurants in that chain -Creates new food concept ideas for all hotels or certain regions -Oversees new hotels and renovations Executive Chef (Chef de Cuisine) Administrative and operational responsibility for all daily kitchen operations on one hotel -Ensures that all supply requirements for all operations are in place -Develops and implements new menus, promotions and festivals -Evaluates based on recommendations, promotes or dismisses staff -Directly interacts with banquet and sales and marketing to produce special menus for functions or groups staying in the hotel -Updates the food and beverage director -Responsible for the monthly food cost of his/her department Executive Sous Chef (Working Chef) -Immediate assistant of the EC -Directly supervises all operational activities In charge of certain admi nistrative work such as duty rosters, evaluation of his/her immediate subordinates, coordination for function set ups, or special promotional setups. Sous Chef -Commonly in charge of an outlet kitchen or section -Run directly the day-to-day of outlet operations -Directly coordinate with the Executive Sous-Chef -Responsible for supplies, proper staffing, and food quality -Appraise and interview new staff and recommend promotions and dismissal of staff. Section Chef – Chef de Partie -Sauce Cook – Saucier oPrepares all meat, game, poultry, fish and warm appetizers w/ hot/warm sauces -Broiler Cook – Rotisseur All grilled dishes, roasts, and dishes that are oven roasted or deep-fat fried -A la Carte Cook – Restaurteur oPrepares al a carte dishes -Fish Cook – Poissonier oRelieves the sauce cook from the preparation of fish and seafood dishes -Vegetable Cook – Entremetier oPreparation of soups, vegetables, potatoes, pasta, warm cheese and egg dishe s -Pantry Cook – Garde Manger oSupervises all cold food preparations: Salads, cold appetizer, dressings cold sauces, buffet platters and decorations. oIf there is no butchery, bones and portions all meat, game, poultry, and fish oResponsible for monitoring all chillers and freezers Butcher – Boucher de Cuisine oHandles meat, fish and seafood, if they are professionally trained butchers, also prepare processed meats -Swing Chef – Chef Tournant oReliever for the Chefs de Partie and generally an experienced chef -Duty Cook – Chef de Garde oFor restaurants with a split shift – stays on duty during the lean afternoon hours or late evening hours -Dietitian – Dietetcien oAdvisory position – prepares special diet menus and calculates nutritional values for guests with special needs -Demi-Chef oPosition between rank and file and supervisor Stronger cook than a commis, but not experienced enough to be a chef de partie oTakes on supervisory func tions of chef de partie in their absence -Staff Cook – Cuisinier pour le personnel oPrepares the meals for the staff if there is a staff kitchen Pastry, Confisserie and Bakery -Pastry Chef – Patissier oPrepares cold, warm and frozen sweet dishes as well as baked items if there is no bakeshop in the operation oSupervises all necessary ingredient requisitions, evaluation, hiring and dismissal of the staff oReports directly to the executive chef, coordinates with the executive-sous chef -Confisseur Prepares all specialties with chocolate and special cookies (petit-fours) oSpecialist in sugar and marzipan work -Chief Baker – Boulanger oResponsible for all bread and dough preparation required by the pastry and kitchen Cooking Methods and Techniques 14 Cooking Methods MethodWhere it’s doneTemperature BlanchingStove Deep-Fat FryerWater: 100Â °C Oil: 130Â °C-150Â °C PoachingStove/OvenStove: 65Â °C-80Â °C Oven: 165Â °C Boiling or SimmeringStoveBoiling: 100Â °C Simmering: 95Â °C – 98Â °C SteamingStove/Steamer100Â °C – 120Â °C Deep Fat FryingDeep Fat Fryer170Â °C – 180Â °CSauteing or Pan-FryingStove165Â °C – 200Â °C GrillingGrill240Â °C – 190Â °C Gratinate or Au GratinOven/Salamander240Â °C – 280Â °C BakingOven130Â °C – 260Â °C RoastingOven200Â °C – 220Â °C Finishing: 180Â °C Butter RoastingOvenStart: 140Â °C Finish: 160Â °C Braising/GlazingOven Meat Oven Vegetables Start: 200Â °C Cook: 160Â °C – 180Â °C Start: 140Â °C Finish: 160Â °C Glazing VegetablesStoveCook: 95Â °C – 98Â °C StewingStove95Â °C – 98Â °C Blanching -Cooking method used to pre-cook, cook or sanitize an ingredient for another cooking method or for preservation oAlternative method for blanching in hot water is steaming Method – can either be starting with cold or hot water or in oil -Why do we blanch: oTo clean and sanitize oTo destroy enzymes oTo prevent ingred ients from sticking oTo improve the color of ingredients oTo pre-cook ingredients for another method oTo pre-cook an ingredient for preserving Poaching -For cooking tender ingredients which are high in protein at a low temperature (65Â °C – 80Â °C) -Where do we poach: oOn the stove, in liquid oOn the stove, in a water bath oIn the oven, in a water bath oIn a low/high pressure steamer in -How do we poach: oPoach, Floating in liquid oPoach in shallow Liquid Poach in a water bath with stirring oPoach in a water bath without stirring -To prevent tender meat parts, fish, egg and recipes containing egg from being over cooked and broken apart Boiling or Simmering -Boiling or simmering starting with cold water with a lid oFor Dried Vegetables, Potatoes and legumes oFor vegetable side dishes and soups (food items which are not delicate and do not change shape) oSo food can further absorb water and tenderize faster -Boiling and simmering without a lid oFor vegetables and starch based recipes, 98Â °C – 100Â °C oVegetable side dishes, rice dishes, pasta dishes and eggs To achieve rapid boiling point so that ingredients cook faster without excessive loss of nutrients and flavors -Simmering oFor stocks and soups, 95Â °C – 98Â °C oSimmer with out a lid to monitor liquids oStocks and clear soups become cloudy when boiled -Simmering starting with hot water with a lid oFor Meat, poultry, variety meats, fowl oStews, tongue, boiled beef, oThese ingredients don’t need to be monitored as they are stewed and contain sauce oSimmer with a lid to prevent excessive evaporation Steaming -For items that you usually poach, you can also steam Reduced cooking time with heat above 100Â °C retains flavor, color and nutrients better -Food stays drier and can immediately be used for further processing -Preserves ingredient shape very well as there is no agitation -Different kinds of ingredients can be cooked at the same time without absorbing each others flavor -Disadvantage: there is no liquid to prepare the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, fruits, mushrooms, pastries -Done in plant fat (shortening) at 170Â °C – 180Â °C -Basic rules in deep fat frying: oUse only heat-resistant and non-foamy oils Ensure proper temperature at 170Â °C – 180Â °C and never heat oil above 200Â °C oIf not in use, turn fryer temperature down to 90Â °C oNever season with salt or any other seasoning above the deep fat fryer oNever fry fish and pastry items in the same oil than other products oNever cover the deep fat fryer when in use oNever cover deep fat-fried foods as they become soggy oEveryday, filter fryer oil and clean deep fat fryer to remove frying particles which have settled on the bottom of the fryer oNever use oil that foams and causes eye and lung irritation smoke at 180Â °C Sauteing (Pan Frying) in a Stainless steel pan Use a stainless steel pan to produce pan drippings oSo you can deglaze the pan drippings oAdd flavor and color to the sauce Sauteing (Pan Frying) in a Non-Stick pan -Sauteing meat, vegetables, potatoes, mushrooms, eggs, etc. -Use a non-stick pan when sauteing ingredient that do not need a sauce to be made after. -Can also be done on a flat-top griddle, but like the non-stick pan, you cannot produce any sauce after Grilling and Broiling -For portioned and generally marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms. Ingredients may be wrapped in aluminum oil -Healthy cooking method – fat-free – but it is important not to burn ingredients because this can produce carcinogens Gratinating or Au Gratin -Method used for finishing, food is already generally cooked. -Food is always covered with ingredients that brown well (ex. egg & cream, cheese, batters, sauces, etc. ) -After applying the coating or crust, ingredients are browned under the salamander or in the oven under high upper heat -Eggs, soups, sauces, cheese, fish, sea food, poultry, meat, pasta, vegetables, potatoes and desserts are commonly gratinated -Browning is done for flavor and presentationBaking -Mainly used in the hot kitchen to bake meat in a dough, crust or w/ savory souffles and savory starts -Mainly used in the pastry and bakery in the production Roasting in the oven -Done with tender and large pieces of meat which are only cut after cooking -Potatoes may also be roasted -Tender meat parts are roasted as the proteins are soft and do not require liquid to tenderize hem -Important that there is enough fat, to prevent drying out Braising in the oven -Food is cooked in a small amount of liquid in the oven or in a pressure cooker -Used for meat and fowl with high connective tissue Generally ingredients are braised whole and cut before serving -Slow cooking method where food is gently cooked in the oven over a long period of time where the product is tenderized Glazing of vegetables -Commonly for root, knob and fruit vegetables, also chest nuts and water chestnuts Glazing of White Meat -For white meat and poultry with low connective tissue -When glazing white meats, the product will have a shiny brown crust and moist, tender meats due to the slow cooking processStewing meat on the stove -Used for pre-cut meat or poultry with high connective tissue -Generally stewed with a large amount of liquid -Usually national recipes of countries, with many variations -Onions usually an ingredient, it is important to properly glaze them so they release the juices which become syrupy and eventually turn brownish Stewing of fruits and vegetables -Usually vegetables from the fruit vegetable family -Generally used to make compotes, fruit puree or fruit sauce

The Holy Bible - 3417 Words

One could read the Bible in its original Hebrew and Greek texts, while simultaneously investigating every English translation available and not find the word Trinity even once in any language. Certainly the concept, when compared to any other, is revolutionary in nature. Everything about God is revolutionary. This paper will illustrate that no one Person of the Trinity is above another. Also, focus will be placed on the relationship of the three Persons while explaining their function in relation to each Other. It is true the word Trinity does not exist in the Holy Bible, but the truth of the Trinity is present. This is not a manipulation; this is not even something our finite minds presume. The explicit and overwhelming paradigm of the Triune God expressed in the Bible is obvious to the Christian. Hodge has declared, â€Å"To the eye of an uneducated man the heavens are a chaos of stars. The astronomer sees order and system in this confusion . . . all are so arranged that no one i nterferes with any other, but each is directed according to one comprehensive and magnificent conception.† God has declared in the Bible, â€Å"In the beginning was the Word, and the Word was with God, and the Word was God.† (John 1:1 [ESV]) This concept is vital to understand if we are to indeed know God for who He is and have a relationship with Him. Our relationship with God is the most important and intimate relationship we could ever have and is only possible when we fully understand the attributesShow MoreRelatedThe Bible And The Holy Bible766 Words   |  4 PagesChristians believe that there is no error in the Holy Scriptures. Since the Bible was written many years ago, we must reconcile our understanding of passages that seem to make contradictory statements. The Holy Scriptures as a whole is the Word of God. The doctrine of inerrancy of Scripture states that there are no errors in the bible. Two passages in 1 John, however, make seemly contradictory statements. But the author wrote under the inspiration of the Holy Spirit. The meaning of two passages in 1Read MoreThe Bible And The Holy Bible Essay1730 Words   |  7 PagesFrom its first pages, the Holy Bible indicates that the most terrible events in the annals of space occur due to the human actions. From the theological point of view, the man is designated with such importance due to the fact of being the reason of war between God and Lucifer. Unfortunately, after the Fall of man, the evil was allowed into the world, and thus the world got secluded from God. God can speak to people, is able to remind them of His existence, but the whole tragedy of the pre-ChristianRead MoreThe Bible And The Holy Bible2081 Words   |  9 Pages Any Christian who reads the Holy Bible and studies to Bible knows many of Jesus’s as parables. The new testament is filled with numerous amount of parables which seem to be stories that Jesus told in order to get his message across. The word parable comes from πΠ±Ã ÃŽ ¿ÃŽ ¹ÃŽ ¼ÃŽ ¹ÃŽ ±ÃŽ ½ which means a figure of speech., and this is the way that Jesus spoke. I have spoken to you in figures of speech; the hour is coming when I shall no longer speak to you in figures of speech, but tell you plainly of the Father.(JohnRead MoreThe Bible And The Holy Bible2735 Words   |  11 PagesMesser says that for Christians, the Holy Bible is the rich mixture of writings of various kinds, written over many centuries in many different settings collected together in the Hebrew Bible, and the New Testament; and by calling this collection of writing â€Å"Scripture† we are marking it off from other writings that come from the same places and times and claiming that is has some kind of special status and authority within the commu nity of Christian faith. (Messer p5) One way for Christians toRead MoreThe Holy Bible And Holy Torah1454 Words   |  6 Pageshypothesis. This included one interview with a devout Catholic from the Islands of Fiji (Mar, Interviewee,13/07/15). Moreover, comprehensive secondary research was gathered from a variety of books and relevant websites. In particular, the holy Bible and the holy Torah were very useful, as this main aspects of information gathering denoted a very different and diverse approach to the Initiation ritual. The writer will investigate how he has used the information to formulate, his own ideas and conceptsRead MoreThe Holy Text Of The Bible765 Words   |  4 Pagesvirtually shaped the world so throughout this essay I will discuss about the holy text of the bible, and about the general concept of the Judaism. Frist, Judaism has a rich history of religious text. As Rabbi Edwards from Rodfei Zedek stated, â€Å"The Torah is the first part of the Jewish Bible. It is the central and most important document of Judaism and had been used by Jews through the ages†. There are five books where the bible is made Genesis, Exodus, Leviticus, Numbers, and Deuteronomy. Torah refersRead MoreThe Christian Religion / Holy Bible And The Bible1751 Words   |  8 Pagespassing down cultural values, we too are able to learn from them and put such knowledge into a modern context. Particularly dealing with the Christian religion/holy bible that was forcibly spread throughout the world with colonialization, many stories interpreted from it produces various perspectives that seem to change as years pass, with bibles being revised/edited. Even translation from ancient languages into modern languages are not always perfect, so real misunderstandings will remain. However,Read MoreThe Bible : The Holy Spirit1 344 Words   |  6 PagesIntroduction The Bible, composed by 40 authors inside a 1500 year time frame, is an assorted collection of books varying in types, ranging from history, law, prophecy, gospel, and personal epistles. One book telling one story, the Bible’s author, the Holy Spirit, inspires all the writers to tell the world God’s story of salvation through His son Jesus Christ. Featuring God as originator of creation, King of creation, and source of creation, the Bible highlights the kingdom of God as one good funRead MoreThe Bible And The Holy Spirit1702 Words   |  7 Pagesevents that took place in the past, but when you pick up the Bible and read the New Testament and come across the books of Acts, you will be immersed with the Holy Spirit. God’s miraculous hands are placed upon the book of Acts. He is the only one that is able to give this book its meaning in the manner in which we are directed the message that He wants to portray to in our daily lives. Throughout the book of Acts, any reader of the Bible can give account as to what God’s movement throughout the churchRead MoreThe Holy Bible And The Crusades921 Words   |  4 Pagesmany Jews lived there. Saul needed letters from the most important priest. Then he would have authority. He could catch any believer that he found. People called the early Christians ‘those who followed the way of the lord†.† Acts 1: 1-2. (The sword bible translators notes). He was a witness in the stoning of Stephen in Acts 7. He met with Jesus on his way to Damascus and he was charged with a message to the Gentiles. Ananias was commanded by God to go to the street call straight and pray for Saul who