**VG÷KENMORE COOK BOOK:MICROWAVE COOKING:NEW+BEST TECHNIQUES,COOKBOOK,GUIDE+150 PIX!!**
Whether you are an experienced microwave cook, or just beginning, you'll find Kenmore Microwave Cooking especially useful. From Applesauce to Zucchini Lasagna, you're sure to find many old favorites and many intriguing dishes. Over 130 illustrations (95 in full color) help teach microwave basics and advanced cooking techniques, many presented for the first time in this book. To top it off, 33 charts have easy-to-follow instructions for nearly 300 items!!!
KENMORE MICROWAVE COOKING: COMPLETE INSTRUCTIONS - FULLY ILLUSTRATED - OVER 200 TESTED RECIPES - 33 CHARTS - HOW TO CONVERT YOUR OWN RECIPES!!!
Description
Complete Instructions, Fully Illustrated, Over 200 Tested Recipes, 33 Charts, How to Convert Your Own Recipes. From Applesauce to Zucchini Lasagna, you're sure to find many old favorites and many intriguing new dishes to try. Over 130 illustrations (95 in full color) help teach microwave basics and advanced cooking techniques, many presented for the first time in this book. To top it off, 33 charts have easy-to-follow instructions for nearly 300 items!!!
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REVIEWS :
5 out of 5 St*rs!
by mouse6ix
Aug 21, 2010
Great little cook book!
This is simply a great little cookbook, for fast easy microwave cooking. Yes I said cooking! Not just reheating of popping popcorn. It's too bad Kenmore doesn't include it with new microwaves any more. This is well worth the effort!!
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Great Book For Any Brand Of Microwave! Easy and Fun Recipes!
By Daisy S. - September 28
Verified Purchase
This is just the microwave cookbook I had when I purchased a Kenmore Microwave Cookbook many years back. So in the process of moving, I lost the book :-(( When I found it here on eBay, it was like seeing an old friend I haven't seen in years! Reading this cookbook brought back many happy memories. Like it so much that I am cooking up new memories with this cookbook once again!
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About this item
Product Details
Publisher: Sears and Benjamin Company
Publication date: June 1, 1981
Language: English
Product Dimensions: 10 x 7.3 x 0.8 inches
Shipping Weight: 7.2 ounces
Book length: 192
ISBN-10: 0875020844
ISBN-13: 9780875020846
SOME GENERAL INFO ABOUT Microwave ovens
From Wikipedia, the free encyclopedia
A modern microwave oven (2016)
Panasonic NN-E225M
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A cup of tea is heated for 20 seconds in a Panasonic NN-E225M microwave oven
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A microwave oven (commonly referred to as a microwave) is a kitchen appliance that heats and cooks food by exposing it to microwave radiation in the electromagnetic spectrum, This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating, Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm (1–1,5 inches) of a homogeneous, high water content food item; food is more evenly heated throughout (except in heterogeneous, dense objects) than generally occurs in other cooking techniques,
Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war, Named the "Radarange", it was first sold in 1946, Raytheon later licensed its patents for a home-use microwave oven that was first introduced by Tappan in 1955, but these units were still too large and expensive for general home use, The countertop microwave oven was first introduced in 1967 by the Amana Corporation, and their use has spread into commercial and residential kitchens around the world,
Microwave ovens are popular for reheating previously cooked foods and cooking a variety of foods, They are also useful for rapid heating of otherwise slowly prepared cooking items, such as hot butter, fats, and chocolate, Unlike conventional ovens, microwave ovens usually do not directly brown or caramelize food, since they rarely attain the necessary temperatures to produce Maillard reactions, Exceptions occur in rare cases where the oven is used to heat frying-oil and other very oily items (such as bacon), which attain far higher temperatures than that of boiling water, Microwave ovens have a limited role in professional cooking,[1] because the boiling-range temperatures produced in especially hydrous foods impede flavors produced by the higher temperatures of frying, browning, or baking, However, additional heat sources can be added to microwave ovens, or into combination microwave ovens, to produce these other heating effects, and microwave heating may cut the overall time needed to prepare such dishes, Some modern microwave ovens are part of over-the-range units with built-in extractor hoods,
Contents [hide]
1 History
1,1 Early developments
1,2 Cavity magnetron
1,3 Discovery
1,4 Commercial availability
1,4,1 Residential use
2 Principles
3 Heating efficiency
4 Design
4,1 Variants and accessories
5 Microwave-safe plastics
6 Benefits and safety features
6,1 Heating characteristics
7 Effects on food and nutrients
8 Use in cleaning kitchen sponges
9 Hazards
9,1 High temperatures
9,2 Metal objects
9,3 Direct microwave exposure
9,4 Chemical exposure
10 See also
11 References
12 External links
History[edit]
Early developments[edit]
The exploitation of high-frequency radio waves for heating substances was made possible by the development of vacuum tube radio transmitters around 1920, By 1930 the application of short waves to heat human tissue had developed into the medical therapy of diathermy, At the 1933 Chicago World's Fair, Westinghouse demonstrated the cooking of foods between two metal plates attached to a 10 kW, 60 MHz shortwave transmitter,[2] The Westinghouse team, led by I, F, Mouromtseff, found that foods like steaks and potatoes could be cooked in minutes,
The 1937 United States patent application by Bell Laboratories states and also in Canada:[3]
"This invention relates to heating systems for dielectric materials and the object of the invention is to heat such materials uniformly and substantially simultaneously throughout their mass, ,,, It has been proposed therefore to heat such materials simultaneously throughout their mass by means of the dielectric loss produced in them when they are subjected to a high voltage, high frequency field,"
However, lower-frequency dielectric heating, as described in the aforementioned patent, is (like induction heating) an electromagnetic heating effect, the result of the so-called near-field effects that exist in an electromagnetic cavity that is small compared with the wavelength of the electromagnetic field, This patent proposed radio frequency heating, at 10 to 20 megahertz (wavelength 15 to 30 meters),[4] Heating from microwaves that have a wavelength that is small relative to the cavity (as in a modern microwave oven) is due to "far-field" effects that are due to classical electromagnetic radiation that describes freely propagating light and microwaves suitably far from their source, Nevertheless, the primary heating effect of all types of electromagnetic fields at both radio and microwave frequencies occurs via the dielectric heating effect, as polarized molecules are affected by a rapidly alternating electric field,
Cavity magnetron[edit]
Microwave ovens, several from the 1980s
The cavity magnetron developed by John Randall and Harry Boot in 1940 at the University of Birmingham,
The invention of the cavity magnetron made possible the production of electromagnetic waves of a small enough wavelength (microwaves), The magnetron was originally a crucial component in the development of short wavelength radar during World War II,[5] In 1937–1940, a multi-cavity magnetron was built by the British physicist Sir John Turton Randall, FRSE, together with a team of British coworkers, for the British and American military radar installations in World War II, A more high-powered microwave generator that worked at shorter wavelengths was needed, and in 1940, at the University of Birmingham, John Randall and Harry Boot produced a working prototype,[6]
Sir Henry Tizard travelled to the U,S, in late September 1940 to offer the magnetron in exchange for their financial and industrial help (see Tizard Mission), An early 6 kW version, built in England by the General Electric Company Research Laboratories, Wembley, London, was given to the U,S, government in September 1940, Contracts were awarded to Raytheon and other companies for mass production of the magnetron,
Discovery[edit]
In 1945, the specific heating effect of a high-power microwave beam was accidentally discovered by Percy Spencer, an American self-taught engineer from Howland, Maine, Employed by Raytheon at the time, he noticed that microwaves from an active radar set he was working on st*rted to melt a candy bar he had in his pocket, The first food deliberately cooked with Spencer's microwave was popcorn, and the second was an egg, which exploded in the face of one of the experimenters,[7][8] To verify his finding, Spencer created a high density electromagnetic field by feeding microwave power from a magnetron into a metal box from which it had no way to escape, When food was placed in the box with the microwave energy, the temperature of the food rose rapidly,
On 8 October 1945,[9] Raytheon filed a United States patent application for Spencer's microwave cooking process, and an oven that heated food using microwave energy from a magnetron was soon placed in a Boston restaurant for testing, The first time the public was able to use a microwave oven was in January 1947, when the Speedy Weeny vending machine was placed in Grand Central Terminal to dispense "sizzling delicious" hot dogs, Among those on the development team was robotics pioneer George Devol, who had spent the last part of the war developing radar countermeasures,
Commercial availability[edit]
Raytheon RadaRange aboard the NS Savannah nuclear-powered cargo ship, installed circa 1961
In 1947, Raytheon built the "Radarange", the first commercially available microwave oven,[10] It was almost 1,8 metres (5 ft 11 in) tall, weighed 340 kilograms (750 lb) and cost about US$5,000 ($53,000 in today's dollars) each, It consumed 3 kilowatts, about three times as much as today's microwave ovens, and was water-cooled, An early Radarange was installed (and remains) in the galley of the nuclear-powered passenger/cargo ship NS Savannah, An early commercial model introduced in 1954 consumed 1,6 kilowatts and sold for US$2,000 to US$3,000 ($18,000 to $26,000 in today's dollars), Raytheon licensed its technology to the Tappan Stove company of Mansfield, Ohio in 1952,[11] They tried to market a large 220 volt wall unit as a home microwave oven in 1955 for a price of US$1,295 ($11,000 in today's dollars), but it did not sell well, In 1965, Raytheon acquired Amana, In 1967, they introduced the first popular home model, the countertop Radarange, at a price of US$495 ($4,000 in today's dollars),
In the 1960s,[specify] Litton bought Studebaker's Franklin Manufacturing assets, which had been manufacturing magnetrons and building and selling microwave ovens similar to the Radarange, Litton then developed a new configuration of the microwave: the short, wide shape that is now common, The magnetron feed was also unique, This resulted in an oven that could survive a no-load condition: an empty microwave oven where there is nothing to absorb the microwaves, The new oven was shown at a trade show in Chicago,[citation needed] and helped begin a rapid growth of the market for home microwave ovens, Sales volume of 40,000 units for the U,S, industry in 1970 grew to one million by 1975, Market penetration was faster in Japan, due to a re-engineered magnetron allowing for less expensive units, Several other companies joined in the market, and for a time most systems were built by defense contractors, who were most familiar with the magnetron, Litton was particularly well known in the restaurant business,
Residential use[edit]
1971 Radar Range [RR-4]
By the late 1970s, technological advances led to rapidly falling prices, Often called "electronic ovens" in the 1960s, the name "microwave oven" later gained currency, and they are now informally called "microwaves",
Formerly found only in large industrial applications, microwave ovens increasingly became a standard fixture of residential kitchens in developed countries, By 1986, roughly 25% of households in the U,S, owned a microwave oven, up from only about 1% in 1971;[12] the U,S, Bureau of Labor Statistics reported that over 90% of American households owned a microwave oven in 1997,[12][13] In Australia, a 2008 market research study found that 95% of kitchens contained a microwave oven and that 83% of them were used daily,[14] In Canada, fewer than 5% of households had a microwave oven in 1979, but more than 88% of households owned one by 1998,[15] In France, 40% of households owned a microwave oven in 1994, but that number had increased to 65% by 2004,[16]
Adoption has been slower in less-developed countries, as households with disposable income concentrate on more important household appliances like refrigerators and ovens, In India in 2013, for example, only about 5% of households owned a microwave, well behind refrigerators at 31% ownership,[17] Microwave ovens are gaining popularity, however, In Russia, the number of households with a microwave grew from almost 24% in 2002 to almost 40% in 2008,[18] Almost twice as many households in South Africa owned microwaves in 2008 (38,7%) than in 2002 (19,8%),[18] Microwave ownership in Vietnam was at 16% of households in 2008—versus 30% ownership of refrigerators—but this rate was up significantly from 6,7% microwave ownership in 2002—and 14% for refrigerators,[18]
Principles[edit]
For more details on this topic, see dielectric heating,
A microwave oven, c,2005,
File:Microwaveoventransient,webm
Simulation of the electric field inside a microwave oven for the first 8 ns of operation,
A microwave oven heats food by passing microwave radiation through it, Microwaves are a form of non-ionizing electromagnetic radiation with a frequency higher than ordinary radio waves but lower than infrared light, Microwave ovens use frequencies in one of the ISM (industrial, scientific, medical) bands, which are reserved for this use, so they do not interfere with other vital radio services, Consumer ovens usually use 2,45 gigahertz (GHz)—a wavelength of 12,2 centimetres (4,80 in)—while large industrial/commercial ovens often use 915 megahertz (MHz)—32,8 centimetres (12,9 in),[19] Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating, Many molecules (such as those of water) are electric dipoles, meaning that they have a partial positive charge at one end and a partial negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves, Rotating molecules hit other molecules and put them into motion, thus dispersing energy, This energy, when dispersed as molecular vibration in solids and liquids (i,e, as both potential energy and kinetic energy of atoms), is heat, Sometimes, microwave heating is explained as a resonance of water molecules, but this is incorrect;[20] such resonances occur only at above 1 terahertz (THz),[21] Rather it is the lag in response of the polar water molecule to the impending electromagnetic wave, This type of dieletric loss mechanism is referred to as dipole interaction,[citation needed]
Microwave heating is more efficient on liquid water than on frozen water, where the movement of molecules is more restricted, Dielectric heating of liquid water is also temperature-dependent: At 0 °C, dielectric loss is greatest at a field frequency of about 10 GHz, and for higher water temperatures at higher field frequencies,[22]
Compared to liquid water, microwave heating is less efficient on fats and sugars (which have a smaller molecular dipole moment),[23] Sugars and triglycerides (fats and oils) absorb microwaves due to the dipole moments of their hydroxyl groups or ester groups, However, due to the lower specific heat capacity of fats and oils and their higher vaporization temperature, they often attain much higher temperatures inside microwave ovens,[22] This can induce temperatures in oil or very fatty foods like bacon far above the boiling point of water, and high enough to induce some browning reactions, much in the manner of conventional broiling (UK: grilling), braising, or deep fat frying, Foods high in water content and with little oil rarely exceed the boiling temperature of water,
Microwave heating can cause localized thermal runaways in some materials with low thermal conductivity which also have dielectric constants that increase with temperature, An example is glass, which can exhibit thermal runaway in a microwave to the point of melting if preheated, Additionally, microwaves can melt certain types of rocks, producing small quantities of synthetic lava,[citation needed] Some ceramics can also be melted, and may even become clear upon cooling, Thermal runaway is more typical of electrically conductive liquids such as salty water,
A common misconception is that microwave ovens cook food "from the inside out", meaning from the center of the entire mass of food outwards, This idea arises from heating behavior seen if an absorbent layer of water lies beneath a less absorbent drier layer at the surface of a food; in this case, the deposition of heat energy inside a food can exceed that on its surface, This can also occur if the inner layer has a lower heat capacity than the outer layer causing it to reach a higher temperature, or even if the inner layer is more thermally conductive than the outer layer making it feel hotter despite having a lower temperature, In most cases, however, with uniformly structured or reasonably homogenous food item, microwaves are absorbed in the outer layers of the item at a similar level to that of the inner layers, Depending on water content, the depth of initial heat deposition may be several centimetres or more with microwave ovens, in contrast to broiling/grilling (infrared) or convection heating—methods which deposit heat thinly at the food surface, Penetration depth of microwaves is dependent on food composition and the frequency, with lower microwave frequencies (longer wavelengths) penetrating further,
Heating efficiency[edit]
A microwave oven converts only part of its electrical input into microwave energy, An average consumer microwave oven consumes 1100 W of electricity in producing 700 W of microwave power[citation needed], an efficiency of 64%, The other 400 W are dissipated as heat, mostly in the magnetron tube, Such wasted heat, along with heat from the product being microwaved, is exhausted as warm air through cooling vents, Additional power is used to operate the lamps, AC power transformer, magnetron cooling fan, food turntable motor and the control circuits, although the power consumed by the electronic control circuits of a modern microwave oven is negligible (< 1% of the input power) during cooking,
For cooking or reheating small amounts of food, the microwave oven may use less energy than a cook stove, Although microwave ovens are touted as the most efficient appliance,[24][not in citation given] the energy savings are largely due to the reduced heat mass of the food's container,[25] The amount of energy used to heat food is generally small compared to total energy usage in typical residences in the United States,[26]
Design[edit]
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A magnetron with section removed (magnet is not shown)
A microwave oven consists of:
a high voltage power source, commonly a simple transformer or an electronic power converter, which passes energy to the magnetron
a high voltage capacitor connected to the magnetron, transformer and via a diode to the chassis
a cavity magnetron, which converts high-voltage electric energy to microwave radiation
a magnetron control circuit (usually with a microcontroller)
a short waveguide (to couple microwave power from the magnetron into the cooking chamber)
a metal cooking chamber
a turntable or metal wave guide stirring fan,
a digital / manual control panel
Modern microwave ovens use either an analog dial-type timer or a digital control panel for operation, Control panels feature an LED, liquid crystal or vacuum fluorescent display, numeric buttons for entering the cook time, a power level selection feature and other possible functions such as a defrost setting and pre-programmed settings for different food types, such as meat, fish, poultry, vegetables, frozen vegetables, frozen dinners, and popcorn, In most ovens, the magnetron is driven by a linear transformer which can only feasibly be switched completely on or off, As such, the choice of power level does not affect the intensity of the microwave radiation; instead, the magnetron is cycled on and off every few seconds, thus altering the large scale duty cycle, Newer models have inverter power supplies that use pulse-width modulation to provide effectively continuous heating at reduced power, so that foods are heated more evenly at a given power level and can be heated more quickly without being damaged by uneven heating,
The microwave frequencies used in microwave ovens are chosen based on regulatory and cost constraints, The first is that they should be in one of the industrial, scientific, and medical (ISM) frequency bands set aside for non-communication purposes, For household purposes, 2,45 GHz has the advantage over 915 MHz in that 915 MHz is only an ISM band in the ITU Region 2 while 2,45 GHz is available worldwide,[citation needed][vague] Three additional ISM bands exist in the microwave frequencies, but are not used for microwave cooking, Two of them are centered on 5,8 GHz and 24,125 GHz, but are not used for microwave cooking because of the very high cost of power generation at these frequencies, The third, centered on 433,92 MHz, is a narrow band that would require expensive equipment to generate sufficient power without creating interference outside the band, and is only available in some countries,
The cooking chamber is similar to a Faraday cage to prevent the waves from coming out of the oven, Even though there is no continuous metal-to-metal contact around the rim of the door, choke connections on the door edges act like metal-to-metal contact, at the frequency of the microwaves, to prevent leakage, The oven door usually has a window for easy viewing, with a layer of conductive mesh some distance from the outer panel to maintain the shielding, Because the size of the perforations in the mesh is much less than the microwaves' wavelength (12,2 cm for the usual 2,45 GHz), most of the microwave radiation cannot pass through the door, while visible light (with its much shorter wavelength) can,
Variants and accessories[edit]
A microwave oven with convection feature (2012)
A quantitative, model-based understanding of heat exchange in infrared and combined infrared-microwave heating of food inside an oven is developed,[27] A variant of the conventional microwave is the convection microwave, A convection microwave oven is a combination of a standard microwave and a convection oven, It allows food to be cooked quickly, yet come out browned or crisped, as from a convection oven, Convection microwaves are more expensive than conventional microwave ovens, Some convection microwaves—those with exposed heating elements—can produce smoke and burning odors as food spatter from earlier microwave-only use is burned off the heating elements,
In 2000,[28] some manufacturers began offering high power quartz halogen bulbs to their convection microwave models, marketing them under names such as "Speedcook", "Advantium" , "Lightwave" and "Optimawave" to emphasize their ability to cook food rapidly and with good browning, The bulbs heat the food's surface with infrared (IR) radiation, browning surfaces as in a conventional oven, The food browns while also being heated by the microwave radiation and heated through conduction through contact with heated air, The IR energy which is delivered to the outer surface of food by the lamps is sufficient to initiate browning caramelization in foods primarily made up of carbohydrates and Maillard reactions in foods primarily made up of protein, These reactions in food produce a texture and taste similar to that typically expected of conventional oven cooking rather than the bland boiled and steamed taste that microwave-only cooking tends to create,
In order to aid browning, sometimes an accessory browning tray is used, usually composed of glass or porcelain, It makes food crisp by oxidizing the top layer until it turns brown, Ordinary plastic cookware is unsuitable for this purpose because it could melt,
Frozen dinners, pies, and microwave popcorn bags often contain a susceptor made from thin aluminium film in the packaging or included on a small paper tray, The metal film absorbs microwave energy efficiently and consequently becomes extremely hot and radiates in the infrared, concentrating the heating of oil for popcorn or even browning surfaces of frozen foods, Heating packages or trays containing susceptors are designed for single use and are discarded as waste,
Microwave-safe plastics[edit]
Some current plastic containers and food wraps are specifically designed to resist radiation from microwaves, Products may use the term "microwave safe", may carry a microwave symbol (three lines of waves, one above the other) or simply provide instructions for proper microwave use, Any of these is an indication that a product is suitable for microwaving when used in accordance with the directions provided,[29]
Benefits and safety features[edit]
All microwaves use a timer for the cooking time, at the end of cooking time, the oven switches itself off,
Microwave ovens heat food without getting hot themselves, Taking a pot off a stove, unless it is an induction cooktop, leaves a potentially dangerous heating element or trivet that will stay hot for some time, Likewise, when taking a casserole out of a conventional oven, one's arms are exposed to the very hot walls of the oven, A microwave oven does not pose this problem,
Food and cookware taken out of a microwave oven are rarely much hotter than 100 °C (212 °F), Cookware used in a microwave oven is often much cooler than the food because the cookware is transparent to microwaves; the microwaves heat the food directly and the cookware is indirectly heated by the food, Food and cookware from a conventional oven, on the other hand, are the same temperature as the rest of the oven; a typical cooking temperature is 180 °C (356 °F), That means that conventional stoves and ovens can cause more serious burns,
The lower temperature of cooking (the boiling point of water) is a significant safety benefit compared to baking in the oven or frying, because it eliminates the formation of tars and char, which are carcinogenic,[30] Microwave radiation also penetrates deeper than direct heat, so that the food is heated by its own internal water content, In contrast, direct heat can burn the surface while the inside is still cold, Pre-heating the food in a microwave oven before putting it into the grill or pan reduces the time needed to heat up the food and reduces the formation of carcinogenic char, Unlike frying and baking, microwaving does not produce acrylamide in potatoes,[31] however unlike deep-frying, it is of only limited effectiveness in reducing glycoalkaloid (i,e, solanine) levels,[32] Acrylamide has been found in other microwaved products like popcorn,
Heating characteristics[edit]
Microwave ovens are frequently used for reheating leftover food, and bacterial contamination may not be repressed if the safe temperature is not reached, resulting in foodborne illness, as with all inadequate reheating methods,
Uneven heating in microwaved food can be partly due to the uneven distribution of microwave energy inside the oven, and partly due to the different rates of energy absorption in different parts of the food, The first problem is reduced by a stirrer, a type of fan that reflects microwave energy to different parts of the oven as it rotates, or by a turntable or carousel that turns the food; turntables, however, may still leave spots, such as the center of the oven, which receive uneven energy distribution, The location of dead spots and hot spots in a microwave can be mapped out by placing a damp piece of thermal paper in the oven, When the water saturated paper is subjected to the microwave radiation it becomes hot enough to cause the dye to be released which will provide a visual representation of the microwaves, If multiple layers of paper are constructed in the oven with a sufficient distance between them a three-dimensional map can be created, Many store receipts are printed on thermal paper which allows this to be easily done at home,[33]
The second problem is due to food composition and geometry, and must be addressed by the cook, by arranging the food so that it absorbs energy evenly, and periodically testing and shielding any parts of the food that overheat, In some materials with low thermal conductivity, where dielectric constant increases with temperature, microwave heating can cause localized thermal runaway, Under certain conditions, glass can exhibit thermal runaway in a microwave to the point of melting,[34]
Due to this phenomenon, microwave ovens set at too-high power levels may even st*rt to cook the edges of frozen food while the inside of the food remains frozen, Another case of uneven heating can be observed in baked goods containing berries, In these items, the berries absorb more energy than the drier surrounding bread and cannot dissipate the heat due to the low thermal conductivity of the bread, Often this results in overheating the berries relative to the rest of the food, "Defrost" oven settings use low power levels designed to allow time for heat to be conducted within frozen foods from areas that absorb heat more readily to those which heat more slowly, In turntable-equipped ovens, more even heating will take place by placing food off-centre on the turntable tray instead of exactly in the centre,
Microwave heating can be deliberately uneven by design, Some microwavable packages (notably pies) may include materials that contain ceramic or aluminium flakes, which are designed to absorb microwaves and heat up, thereby converting microwaves to less penetrating infrared, which aids in baking or crust preparation by depositing more energy shallowly in these areas, Such ceramic patches affixed to cardboard are positioned next to the food, and are typically smokey blue or gray in colour, usually making them easily identifiable; the cardboard sleeves included with Hot Pockets, which have a silver surface on the inside, are a good example of such packaging, Microwavable cardboard packaging may also contain overhead ceramic patches which function in the same way, The technical term for such a microwave-absorbing patch is a susceptor,[35]
Effects on food and nutrients[edit]
Raisins when overcooked in a microwave produce considerable smoke,
Comparative cooking method studies generally find that, if properly used, microwave cooking does not affect the nutrient content of foods to a larger extent than conventional heating, and that there is a tendency towards greater retention of many micronutrients with microwaving, probably due to the reduced preparation time,[36] Microwaving human milk at high temperatures is contraindicated, due to a marked decrease in activity of anti-infective factors,[37]
Any form of cooking will destroy some nutrients in food, but the key variables are how much water is used in the cooking, how long the food is cooked, and at what temperature,[38] Nutrients are primarily lost by leaching into cooking water, which tends to make microwave cooking healthier, given the shorter cooking times it requires,[39] Like other heating methods, microwaving converts vitamin B12 from an active to inactive form; the amount of inactivation depends on the temperature reached, as well as the cooking time, Boiled food reaches a maximum of 100 °C (212 °F) (the boiling point of water), whereas microwaved food can get locally hotter than this, leading to faster breakdown of vitamin B12, The higher rate of loss is partially offset by the shorter cooking times required,[40] A single study indicated that microwaving broccoli loses 74% or more of phenolic compounds (97% of flavonoids), while boiling loses 66% of flavonoids, and high-pressure boiling loses 47%,[41] though the study has been contradicted by other studies,[42] To minimize phenolic losses in potatoes, microwaving should be done at 500W,[43]
Spinach retains nearly all its folate when cooked in a microwave; in comparison, it loses about 77% when boiled, leaching out nutrients, Bacon cooked by microwave has significantly lower levels of carcinogenic nitrosamines than conventionally cooked bacon,[38] Steamed vegetables tend to maintain more nutrients when microwaved than when cooked on a stovetop,[38] Microwave blanching is 3-4 times more effective than boiled water blanching in the retaining of the water-soluble vitamins folic acid, thiamin and riboflavin, with the exception of ascorbic acid, of which 28,8% is lost (vs, 16% with boiled water blanching),[44]
Typical Maximum Nutrient Losses due to cooking [45]
[show]Vitamin & Minerals Freeze Dry Cook Cook+Drain Reheat
Use in cleaning kitchen sponges[edit]
Studies have investigated the use of the microwave to clean non-metallic domestic sponges which have been thoroughly wetted, A 2006 study found that microwaving wet sponges for two minutes (at 1000 watt power) removed 99% of coliforms, E, coli and MS2 phages, Bacillus cereus spores were killed at 4 minutes of microwaving,[46]
Hazards[edit]
High temperatures[edit]
Homogeneous liquids can superheat[47][48] when heated in a microwave oven in a container with a smooth surface, That is, the liquid reaches a temperature slightly above its normal boiling point without bubbles of vapour forming inside the liquid, The boiling process can st*rt explosively when the liquid is disturbed, such as when the user takes hold of the container to remove it from the oven or while adding solid ingredients such as powdered creamer or sugar, This can result in spontaneous boiling (nucleation) which may be violent enough to eject the boiling liquid from the container and cause severe scalding,[49]
Closed containers, such as eggs, can explode when heated in a microwave oven due to the increased pressure from steam, Insulating plastic foams of all types generally contain closed air pockets, and are generally not recommended for use in a microwave, as the air pockets explode and the foam (which can be toxic if consumed) may melt, Not all plastics are microwave-safe, and some plastics absorb microwaves to the point that they may become dangerously hot,
Products that are heated for too long can catch fire, Though this is inherent to any form of cooking, the rapid cooking and unattended nature of the use of microwave ovens results in additional hazard,
Metal objects[edit]
Any metal or conductive object placed into the microwave will act as an antenna to some degree, resulting in an electric current, This causes the object to act as a heating element, This effect varies with the object's shape and composition, and is sometimes utilized for cooking,
Any object containing pointed metal can create an electric arc (sparks) when microwaved, This includes cutlery, crumpled aluminium foil (though some foil used in microwaves are safe, see below), twist-ties containing metal wire, the metal wire carry-handles in paper Chinese take-out food containers, or almost any metal formed into a poorly conductive foil or thin wire; or into a pointed shape,[50] Forks are a good example: the tines of the fork respond to the electric field by producing high concentrations of electric charge at the tips, This has the effect of exceeding the dielectric breakdown of air, about 3 megavolts per meter (3×106 V/m), The air forms a conductive plasma, which is visible as a spark, The plasma and the tines may then form a conductive loop, which may be a more effective antenna, resulting in a longer lived spark, When dielectric breakdown occurs in air, some ozone and nitrogen oxides are formed, both of which are unhealthy in large quantities,
A microwave oven with a metal shelf
It is possible for metal objects to be microwave-oven compatible, although experimentation by users is not encouraged, Microwaving an individual smooth metal object without pointed ends, for example, a spoon or shallow metal pan, usually does not produce sparking, Thick metal wire racks can be part of the interior design in microwave ovens (see illustration), In a similar way, the interior wall plates with perforating holes which allow light and air into the oven, and allow interior-viewing through the oven door, are all made of conductive metal formed in a safe shape,
A microwaved DVD-R disc showing the effects of electrical discharge through its metal film
The effect of microwaving thin metal films can be seen clearly on a Compact Disc or DVD (particularly the factory pressed type), The microwaves induce electric currents in the metal film, which heats up, melting the plastic in the disc and leaving a visible pattern of concentric and radial scars, Similarly, porcelain with thin metal films can also be destroyed or damaged by microwaving, Aluminium foil is thick enough to be used in microwave ovens as a shield against heating parts of food items, if the foil is not badly warped, When wrinkled, aluminium foil is generally unsafe in microwaves, as manipulation of the foil causes sharp bends and gaps that invite sparking, The USDA recommends that aluminium foil used as a partial food shield in microwave cooking cover no more than one quarter of a food object, and be carefully smoothed to eliminate sparking hazards,[51]
Another hazard is the resonance of the magnetron tube itself, If the microwave is run without an object to absorb the radiation, a standing wave will form, The energy is reflected back and forth between the tube and the cooking chamber, This may cause the tube to overload and burn out, For the same reason, dehydrated food, or food wrapped in metal which does not arc, is problematic for overload reasons, without necessarily being a fire hazard,
Certain foods such as grapes, if properly arranged, can produce an electric arc,[52] Prolonged arcing from food carries similar risks to arcing from other sources as noted above,
Some other objects that may conduct sparks are plastic/holographic print thermoses (such as st*rbuck's novelty cups) or cups with metal lining, If any bit of the metal is exposed, all the outer shell will burst off the object or melt,[citation needed]
The high electrical fields generated inside a microwave often can be illustrated by placing a radiometer or neon glow-bulb inside the cooking chamber, creating glowing plasma inside the low-pressure bulb of the device,
Direct microwave exposure[edit]
Further information: Microwave burn and Microwave § Effects on health
Direct microwave exposure is not generally possible, as microwaves emitted by the source in a microwave oven are confined in the oven by the material out of which the oven is constructed, Furthermore, ovens are equipped with redundant safety interlocks, which remove power from the magnetron if the door is opened, This safety mechanism is required by United States federal regulations,[53] Tests have shown confinement of the microwaves in commercially available ovens to be so nearly universal as to make routine testing unnecessary,[54] According to the United States Food and Drug Administration's Center for Devices and Radiological Health, a U,S, Federal Standard limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts of microwave radiation per square centimeter at approximately 5 cm (2 in) from the surface of the oven,[55] This is far below the exposure level currently considered to be harmful to human health,[56]
The radiation produced by a microwave oven is non-ionizing, It therefore does not have the cancer risks associated with ionizing radiation such as X-rays and high-energy particles, Long-term rodent studies to assess cancer risk have so far failed to identify any carcinogenicity from 2,45 GHz microwave radiation even with chronic exposure levels (i,e, large fraction of life span) far larger than humans are likely to encounter from any leaking ovens,[57][58] However, with the oven door open, the radiation may cause damage by heating, Every microwave oven sold has a protective interlock so that it cannot be run when the door is open or improperly latched,
Microwaves generated in microwave ovens cease to exist once the electrical power is turned off, They do not remain in the food when the power is turned off, any more than light from an electric lamp remains in the walls and furnishings of a room when the lamp is turned off, They do not make the food or the oven radioactive, There is some evidence that nutritional content of some foods may be altered differently by cooking in a microwave oven, compared to conventional cooking, but there is no indication of detrimental health issues associated with microwaved food,[59]
There are, however, a few cases where people have been exposed to direct microwave radiation, either from appliance malfunction or deliberate action,[60][61] The general effect of this exposure will be physical burns to the body, as human tissue, particularly the outer fat and muscle layers, has similar composition to some foods that are typically cooked in microwave ovens and so experiences similar dielectric heating effects when exposed to microwave electromagnetic radiation,
Chemical exposure[edit]
Some magnetrons have ceramic insulators with beryllium oxide (beryllia) added, The beryllium in such oxides is a serious chemical hazard if crushed and ingested (for example, by inhaling dust), In addition, beryllia is listed as a confirmed human carcinogen by the IARC[citation needed]; therefore, broken ceramic insulators or magnetrons should not be handled, This is obviously a danger only if the microwave oven becomes physically damaged, such as if the insulator cracks, or when the magnetron is opened and handled directly, and as such should not be a concern during normal usage,
See also[edit]
Induction cooker
List of cooking appliances
List of home appliances
Microwave chemistry
Robert V, Decareau
Thelma Pressman
References[edit]
Jump up ^ Hervé This, Révélations gastronomiques, Éditions Belin, ISBN 2-7011-1756-9
Jump up ^ "Cooking with Short Waves" (PDF), Short Wave Craft, New York: Popular Book Corp, 4 (7): 394, November 1933, Retrieved 23 March 2015,
Jump up ^ U,S, Patent 2,147,689 Chaffee, Joseph G,, Method and apparatus for heating dielectric materials, filed 11 August 1937; granted 21 February 1939
Jump up ^ Chaffee, Joseph G, (21 February 1939), 2,147,689: Method and Apparatus for Heating Dielectric Materials, United States Patent and Trademark Office
Jump up ^ "The Magnetron", Radar Recollections - A Bournemouth University/CHiDE/HLF project, Defence Electronics History Society (formerly CHiDE),
Jump up ^ Willshaw, W, E,; L, Rushforth; A, G, Stainsby; R, Latham; A, W, Balls; A, H, King (1946), "The high-power pulsed magnetron: development and design for radar applications", The Journal of the Institution of Electrical Engineers — Part IIIA: Radiolocation, 93 (5): 985–1005, doi:10,1049/ji-3a-1,1946,0188, Retrieved 22 June 2012,
Jump up ^ John Carlton Gallawa (1998), "The history of the microwave oven",
Jump up ^ Radar — Father of the Microwave Oven on YouTube
Jump up ^ US patent 2495429, Spencer, Percy L,, "Method of treating foodstuffs", issued 1950-January-24
Jump up ^ "Technology Leadership", Raytheon, Archived from the original on 2013-03-22,[dead link]
Jump up ^ "Do you remember your family's first microwave?", Ohio Historical Society, 2 November 2010,
^ Jump up to: a b Liegey, Paul R, (16 October 2001), Hedonic Quality Adjustment Methods For Microwave Ovens In the U,S, CPI, Bureau of Labor Statistics, United States Department of Labor, retrieved 5 October 2013
Jump up ^ Cox, W, Michael; Alm, Richard (1997), "Time Well Spent: The Declining Real Cost of Living in America" (PDF), 1997 Annual Report, Federal Reserve Bank of Dallas, p, 22 (see Exhibit 8), archived from the original (PDF) on 13 August 2006, retrieved 8 May 2016
Jump up ^ The Westinghouse How Australia Cooks Report (PDF), Westinghouse, October 2008, retrieved 5 February 2015
Jump up ^ Williams, Cara (Winter 2000), "Income and expenditures" (PDF), Canadian Social Trends — Catalogue No, 11-008, Statistics Canada (59): 7–12, Microwaves have been adopted even more avidly: in 1979, less than 5% of households had one, but by 1998 over 88% did,
Jump up ^ World Major Household Appliances: World Industry Study with Forecasts to 2009 & 2014 (Study #2015) (PDF), Cleveland, Ohio: The Freedonia Group, January 2006, TABLE VI-5: FRANCE COOKING APPLIANCES SUPPLY & DEMAND (million dollars)
Jump up ^ "Household penetration rate of home appliances in India in 2013", Statistica, Retrieved 5 February 2015,
^ Jump up to: a b c Ownership of household amenities among selected countries (XLS), Economic Research Service, United States Department of Agriculture, 2009, retrieved 5 February 2015
Jump up ^ "Litton — For Heat, Tune to 915 or 2450 Megacycles", Litton Industries, 1965, Southwest Museum of Engineering, Communications and Computation, 2007, Retrieved 12 December 2006,
Jump up ^ Bloomfield, Louis A, "Question 1456: My science book said that a microwave oven uses a laser resonating at the natural frequency of water, Does such a laser exist or was that a major typo?", HowEverythingWorks,org, Retrieved 28 March 2009, "It's a common misconception that the microwaves in a microwave oven excite a natural resonance in water, ,,, In fact, using a frequency that water molecules responded to strongly (as in a resonance) would be a serious mistake -- the microwaves would all be absorbed by water molecules at the surface of the food and the center of the food would remain raw,"
Jump up ^ Schmitt, Ron (2002), Electromagnetics Explained: a handbook for wireless/RF, EMC, and high-speed electronics, Burlington, Mass,, USA: Elsevier, p, 343, ISBN 978-0-7506-7403-4, Retrieved 3 December 2012,
^ Jump up to: a b Chaplin, Martin (28 May 2012), "Water and Microwaves", Water Structure and Science, London South Bank University, Retrieved 4 December 2012,
Jump up ^ "Efficient" here meaning more energy is deposited, not necessarily that the temperature rises more, because the latter also is a function of the specific heat capacity, which is often less than water for most substances, For a practical example, milk heats slightly faster than water in a microwave oven, but only because milk solids have less heat capacity than the water they replace,[citation needed]
Jump up ^ ACEE American Council for Energy Efficient Economy - Cooking Retrieved 16 March 2012
Jump up ^ Stove versus Microwave: Which Uses Less Energy to Make Tea? Retrieved 18 June 2012
Jump up ^ "Heating and cooling no longer majority of U,S, home energy use - Today in Energy - U,S, Energy Information Administration (EIA)", www,eia,gov, Retrieved 2016-02-22,
Jump up ^ Almeida, Marialuci (January 2005), "Modeling infrared and combination infrared-microwave heating of foods in an oven" (PDF), Retrieved 6 January 2015, "A quantitative, model-based understanding of heat exchange in infrared and combined infrared-microwave heating of food inside an oven is developed,"
Jump up ^ Fabricant, Florence (27 September 2000), "Son of Microwave: Fast and Crisp", Retrieved 6 January 2015, "a new generation of ovens now arriving on the market"
Jump up ^ "FAQs: Using Plastics in the Microwave", American Chemistry Council,
Jump up ^ "The Five Worst Foods to Grill", Physicians Committee for Responsible Medicine, 2005, Archived from the original on 30 December 2010,
Jump up ^ "Acrylamide: Information on Diet, Food Storage, and Food Preparation", Food, U,S, Food and Drug Administration, 22 May 2008, Boiling potatoes and microwaving whole potatoes with skin on to make “microwaved baked potatoes” does not produce acrylamide,1 (Footnote1: Based on FDA studies,)
Jump up ^ Tice, Raymond; Brevard, Brigette (February 1999), 3-Picoline [108-99-6]: Review of Toxicological Literature (PDF), Research Triangle Park, North Carolina: Integrated Laboratory Systems
Jump up ^ Rutgers, Maarten (1999), "Physics inside a Microwave Oven", Finding the hot spots in your microwave with fax paper, Archived from the original on 20 July 2003,
Jump up ^ Video of microwave effects on YouTube
Jump up ^ Labuza, T; Meister (1992), "An Alternate Method for Measuring the Heating Potential of Microwave Susceptor Films" (PDF), J, International Microwave Power and Electromagnetic Energy, 27 (4): 205–208, Retrieved 23 September 2011,
Jump up ^ Lassen, Anne; Ovesen, Lars (1 January 1995), "Nutritional effects of microwave cooking", Nutrition & Food Science, 95 (4): 8–10, doi:10,1108/00346659510088654,
Jump up ^ Quan R, Yang C, Rubinstein S, et al, (April 1992), "Effects of microwave radiation on anti-infective factors in human milk", Pediatrics, 89 (4 Pt 1): 667–9, PMID 1557249,
^ Jump up to: a b c O'Connor, Anahad (17 October 2006), "The Claim: Microwave Ovens Kill Nutrients in Food", The New York Times,
Jump up ^ "Microwave cooking and nutrition", Family Health Guide, Harvard Medical School, Retrieved 23 July 2011,
Jump up ^ Fumio Watanabe; Katsuo Abe; Tomoyuki Fujita; Mashahiro Goto; Miki Hiemori; Yoshihisa Nakano (January 1998), "Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods", Journal of Agricultural and Food Chemistry, 46 (1): 206–210, doi:10,1021/jf970670x, PMID 10554220,
Jump up ^ Vallejo F, Tomás-Barberán FA, García-Viguera C (2003), "Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking", J Sci Food Agric, 83 (14): 1511–6, doi:10,1002/jsfa,1585,
Jump up ^ Greene, Moss, "Healthy Microwave Cooking of Vegetables", Retrieved 23 July 2011,
Jump up ^ Barba, Anna Angela; Antonella Calabrettia, Matteo d'Amorea, Anna Lisa Piccinellia and Luca Rastrelli (16 January 2008), "Phenolic constituents levels in cv, Agria potato under microwave processing", LWT — Food Science and Technology, 41 (10): 1919–1926, doi:10,1016/j,lwt,2008,02,004, Retrieved 23 July 2011, Cite uses deprecated parameter |coauthors= (help)
Jump up ^ M, A, OSINBOYEJO; L, T, Walker; S, Ogutu & M, Verghese, "Effects of microwave blanching vs, boiling water blanching on retention of selected water-soluble vitamins in turnips, foods, and greens using HPLC", National Center for Home Food Preservation, University of Georgia, Retrieved 23 July 2011,
Jump up ^ "USDA Table of Nutrient Retention Factors, Release 6" (PDF), USDA, USDA, Dec 2007,
Jump up ^ "Hygiene in the home kitchen: Changes in behaviour and impact of key microbiological hazard control measures", Food Control, 35: 392–400, doi:10,1016/j,foodcont,2013,07,026,
Jump up ^ Mike P,; Alcir Grohmann, Darin Wagner, Richard E, Barrans Jr,, Ph,D,, Vince Calder (2001–2002), "Superheated Water", NEWTON Ask-A-Scientist, Argonne National Laboratory, Retrieved 28 March 2009, Cite uses deprecated parameter |coauthors= (help) (from the U,S, Dept, of Energy "Ask A Scientist" series's "Chemistry Archive" 2001315)
Jump up ^ "Superheating and microwave ovens", School of Physics, University of New South Wales, Retrieved 25 October 2010,
Jump up ^ Beaty, William J, "High Voltage in your Kitchen: Unwise Microwave Oven Experiments", Amasci,com, Retrieved 21 January 2006,
Jump up ^ List of microwave safe and unsafe items, Accessed 25 October 2009,
Jump up ^ "Microwave Ovens and Food Safety" (PDF), Food Safety and Inspection Service, United States Department of Agriculture, October 2011, Archived from the original (PDF) on 8 January 2011, Retrieved 10 August 2011,
Jump up ^ Popa, Adrian (23 December 1997), "Re: Why do grapes spark in the microwave?", MadSci Network, Retrieved 23 February 2006,
Jump up ^ 21 C,F,R, 1030,10 Retrieved 12 Aug 2014,
Jump up ^ "Radiation Emissions from Microwave ovens: How safe are Microwave Ovens?", ARPANSA, Retrieved 5 March 2009,
Jump up ^ "Microwave Oven Radiation: Microwave Oven Safety Standard", U,S, Food and Drug Administration, 13 January 2010, Retrieved 16 February 2009,
Jump up ^ "Advanced Measurements of Microwave Oven Leakage" (PDF), ARPANSA, 2004, Retrieved 8 January 2011,
Jump up ^ Frei, MR; Jauchem, JR; Dusch, SJ; Merritt, JH; Berger, RE; Stedham, MA (1998), "Chronic, low-level (1,0 W/kg) exposure of mice prone to mammary cancer to 2450 MHz microwaves", Radiation research, 150 (5): 568–76, doi:10,2307/3579874, PMID 9806599,
Jump up ^ Frei, MR; Berger, RE; Dusch, SJ; Guel, V; Jauchem, JR; Merritt, JH; Stedham, MA (1998), "Chronic exposure of cancer-prone mice to low-level 2450 MHz radiofrequency radiation", Bioelectromagnetics, 19 (1): 20–31, doi:10,1002/(SICI)1521-186X(1998)19:1<20::AID-BEM2>3,0,CO;2-6, PMID 9453703,
Jump up ^ ARPANSA - Microwave Ovens and Health
Jump up ^ Frost, Joe L, (30 September 2001), Children and Injuries, Lawyers & Judges Publishing, p, 593, ISBN 978-0-913875-96-4, Retrieved 29 January 2011,
Jump up ^ Geddesm, Leslie Alexander; Roeder, Rebecca A, (2006), Handbook of electrical hazards and accidents, Lawyers & Judges Publishing, pp, 369ff, ISBN 0-913875-44-9,
External links[edit]
Wikimedia Commons has media related to Microwave ovens,
Ask a Scientist Chemistry Archives, Argonne National Laboratory
How to use Microwave Oven Description with safe,Mistakes,Risky,
How microwaves and microwave ovens work Java animation suitable for young people
Further Reading On The History Of Microwaves and Microwave Ovens
Microwave oven history from American Heritage magazine
Superheating and microwave ovens
Superheating and Microwave Ovens, University of New South Wales (includes video)
MicrowaveCam,com Videos of the inside of the microwave oven compartment
"The Microwave Oven" Short explanation of microwave oven in terms of microwave cavities and waveguides, intended for use in a class in Electrical Engineering
How to operate a broken microwave
U,S, Patent 2,147,689 - Method and apparatus for heating dielectric materials
Authority control
NDL: 01181197
Categories: OvensMicrowave technologyAmerican inventionsRadiation effects1945 introductionsProducts introduced in 1945
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Terms and phrases
15 minutes 4-cup glass measure aluminum foil Approximate Cooking brown sugar butter or margarine cake carrots casserole lid celery Cheddar cheese Combine cook on 50 cook on H1 cornst*rch Cover and cook Cover with casserole Cover with waxed cup butter cup chopped cup milk cup sugar fish frozen garlic green onion ground beef ingredients lemon juice Let stand lid and cook meat meat loaf micro microproof baking dish microproof dish microwave cooking microwave oven minced mixture mushrooms number touch pad once during cooking ounces Oven cooks package paprika Parmesan cheese parsley patties peel Place butter Place in oven plastic wrap potatoes poultry pound Power Control reheat Remove from oven rice Rotate dish serole sliced soup Sprinkle steak stirring once tablespoons butter teaspoon teaspoon pepper teaspoon salt thawed tomato Touch recipe number Turn over once vanilla vegetables waxed paper Worcestershire sauce
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SOME GENERAL INFO ABOUT Casseroles
From Wikipedia, the free encyclopedia
For the form protest, see cacerolazo,
Finnish macaroni casserole with cheese topping
An ad hoc American casserole with ground beef, onions, peppers, mushrooms, herbs and spices, and breadcrumbs,
A casserole, from the French word casse meaning a case,[1] is a large, deep dish used both in the oven and as a serving vessel, The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan,
Casseroles in the United States or continental Europe usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a st*rchy binder such as flour, rice, potato or pasta, and, often, a crunchy or cheesy topping,[2] Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable juice may be added when the dish is assembled, Casseroles are usually cooked slowly in the oven, often uncovered, They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked, In the United Kingdom, Australia, and New Zealand, a casserole is named after its dish, rather than its contents, Casseroles in these countries are very similar to stews, The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking, As the heat is indirect, there is also less chance of it burning,
Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade, A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel, Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation,
Contents [hide]
1 History
2 Use of term in the US and Canada
3 See also
4 References
5 External links
History[edit]
Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus
In 1866, Elmire Jolicoeur,[3] a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, New Hampshire,[4] The casseroles we know today are a relatively modern invention,[5] Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbreads, Some time around the 1870s this sense of casserole seems to have slipped into its current sense,[6] Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glassware appeared on the market, By the 1970s casseroles took on a less-than sophisticated image,[7]
Use of term in the US and Canada[edit]
A characteristic method of preparing casserole in the United States, particularly in the midwest and the south, and in parts of Canada, is to use condensed soup, especially cream of mushroom soup,[citation needed] Examples of casseroles prepared in this manner are tuna casserole (with canned tuna, cooked pasta, sometimes peas, and cream-of-mushroom soup) and green bean casserole (green beans with cream of mushroom soup, topped with french fried onions), A similar staple food, macaroni and cheese, can also be prepared as a casserole,
Casseroles are a staple at potlucks and family gatherings,
In Minnesota and North Dakota where they are one of the quintessential foods of the region, casseroles are called hotdish,[8] The potato casserole Janssons frestelse is a legacy of the Scandinavian immigrants of the area,
See also[edit]
Portal icon Food portal
Dutch oven
Jugging
Parched grain
References[edit]
Jump up ^ Online Etymology Dictionary, Entry: Casserole, retrieved October 10, 2007, from Dictionary-com
Jump up ^ Yoon, Howard, "Nouveau Casseroles", Kitchen Window, National Public Radio, March 4, 2009, Retrieved 4 December 2009,
Jump up ^ Rachel Nolan, "The many-layered story of the casserole, a longtime staple of American cuisine", Retrieved July 30, 2012,
Jump up ^ jovinacooksitalian, "Italian Casseroles and braises", Retrieved October 24, 2012,
Jump up ^ "Food Timeline: Casseroles", www,foodtimeline-org, March 28, 2009, Retrieved April 15, 2009,
Jump up ^ An A–Z of Food & Drink, John Ayto, Oxford University Press, 2002, pp, 60–61,
Jump up ^ The Encyclopedia of American Food and Drink, John F, Mariani Lebhar-Friedman, 1999, p, 59,
Jump up ^ "Hotdish? You Betcha", Gapers Block, November 20, 2008, Retrieved 2009-04-15,
External links[edit]
Wikimedia Commons has media related to Casseroles,
Look up casserole in Wiktionary, the free dictionary,
[hide] v t e
Cheese dishes
Varieties
Aligot Almogrote Arizona cheese crisp Barfi Beer cheese Bryndzové halušky Calzone Carbonara Cauliflower cheese Cervelle de canut Cheese bun Cheese fries Cheese on toast Cheese pudding Cheese puffs Cheese roll Cheesecake Chèvre chaud Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chile con queso Curd snack Fondue Frico Frito pie Gougère Gratin Gujia Gulab jamun Hauskyjza Insalata Caprese Jalapeño popper Kasseropita Khachapuri Khira sagara Lasagne Lazy varenyky Liptauer Macaroni and cheese Mattar paneer Moretum Mornay sauce Mozzarella sticks Mote de queso Nachos Obatzda Omelette Ostkaka Parmigiana Paskha Pastizz Peda Pepperoni roll Pimento cheese Pizza Poulet au fromage Poutine Provoleta Quarkkäulchen Quesadilla Quesito Queso flameado Raclette Ras malai Rasabali Rasgulla Saganaki Sandesh Shahi paneer Smažený sýr Soups Spanakopita Stromboli Stuffed peppers Supplì Syrniki Taco Tirokafteri Tiropita Túró Rudi Túrós csusza Urnebes Vatrushka Welsh rarebit
Sandwiches
Bacon, egg and cheese sandwich Breakfast sandwich Cheese dog Cheese dream Cheese sandwich Cheese and pickle sandwich Cheeseburger Cheesesteak Croissan'Wich Croque-monsieur Cuban sandwich Dagwood sandwich Grilled cheese Ham and cheese sandwich Jucy Lucy McMuffin Monte Cristo sandwich Patty melt Reuben sandwich Submarine sandwich
List articles
List of cheese dishes List of cheese soups
Categories: Casserole dishesCooking techniquesCookware and bakewareHistorical foods
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SOME GENERAL INFO ABOUT a WOK
Wok
From Wikipedia, the free encyclopedia
This article needs additional citations for verification, Please help improve this article by adding citations to reliable sources, Unsourced material may be challenged and removed, (October 2008)
Stir frying (? bào) with a wok
A wok (in Hakka and Cantonese) (simplified Chinese: ?; traditional Chinese: ?; Jyutping: wok6) is a versatile round-bottomed cooking vessel, originated from China, The use of "wok" is very prevalent in South China (particularly Guangdong Province), It is one of the most common cooking utensils in China as well as in East and Southeast Asia,[1] as well as becoming a popular niche cookware in the rest of the world,
Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts,[2] Wok cooking is done with a long handle called chahn (spatula) or hoak (ladle), The long handles of these utensils allow cooks to work with the food without burning their hands,
Contents [hide]
1 Regional variants of the wok
2 Characteristics
2,1 Materials
2,1,1 Carbon steel
2,1,2 Cast-iron
2,1,3 Non-stick
2,1,4 Aluminium
2,2 Handles
3 Cooking
3,1 Wok hei
4 Wok stoves
4,1 Traditional
4,2 Gas
4,3 Electric
4,4 Induction
5 Advantages
6 See also
7 References
8 External links
Regional variants of the wok[edit]
Mandarin Chinese uses different words for wok, simplified Chinese: ?; traditional Chinese: ?; literally: "cooking pot" guo or simplified Chinese: ???; traditional Chinese: ??? chaocàiguo, In Indonesia the wok is known as a penggorengan or wajan (also spelled wadjang),[3] In Malaysia it is called a kuali (small wok) or kawah (big wok),[3] Similarly in the Philippines, the wok is known as kawali , while bigger woks used for festivals and gatherings are known as kawa,[4][5] In Japan the wok is called a chukanabe (literally, "Chinese pot" or "???"), In India, two varieties of the wok exist: a more traditional Chinese style wok with a wider diameter called the cheena chatti (literally, "Chinese pot" in Malayalam and Tamil), and a slightly deeper vessel with a narrower diameter and a similar shape, known as a karahi,
Characteristics[edit]
A wok sits next to a karahi on a Western-style stove, It is a cooking utensil (or vessel, if preferred), Note that the flatter-bottomed karahi (right) is sitting on an ordinary burner cover, while the round-bottomed wok is balanced on a wok-ring
The wok's most distinguishing feature is its shape, Classic woks have a rounded bottom,[2] Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok, Woks sold in western countries are sometimes found with flat bottoms—this makes them more similar to a deep frying pan, The flat bottom allows the wok to be used on an electric stove, where a rounded wok would not be able to fully contact the stove's heating element, A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom, With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying,
Most woks range from 300 to 360 mm (12 to 14 in) or more in diameter, Woks of 360 mm (14 in) (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as 200 mm (8 in) and as large as 910 mm (36 in), Smaller woks are typically used for quick cooking techniques at high heat such as stir frying (Chinese: chao, ?), Large woks over a meter wide are mainly used by restaurants or community kitchens for cooking rice or soup, or for boiling water,
Materials[edit]
The most common materials used in making woks today are carbon steel and cast iron,[2] Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior,[further explanation needed]
Carbon steel[edit]
Currently, carbon steel is the most widely used material,[6] being relatively inexpensive compared to those of other materials,[7] relatively light in weight, providing quick heat conduction, and having reasonable durability, Their light weight makes them easier to lift and quicker to heat, However, carbon steel woks tend to be more difficult to season than those made of cast-iron ('seasoning', or carbonizing the cooking surface of a wok, is required to prevent foods from sticking, as well as removing metallic tastes and odors),[2] Carbon steel woks vary widely in price, style, and quality, which is based on ply and forming technique, The lowest quality steel woks tend to be stamped by machine from a single 'ply' or piece of stamped steel,[2] Less expensive woks have a higher tendency to deform and misshape, Cooking with lower quality woks is also more difficult and precarious since they often have a "hot spot", Higher quality, mass-produced woks are made of heavy gauge (14-gauge or thicker) steel, and are either machine-hammered or made of spun steel,[2] The best quality woks are almost always hand-made, being pounded into shape by hand ("hand hammered") from two or more sheets of carbon steel which are shaped into final form by a ring-forming or hand-forging process,[2][8]
Cast-iron[edit]
Two types of cast-iron woks can be found in the market, Chinese-made cast-iron woks are very thin (3 mm (0,12 in)), weighing only a little more than a carbon steel wok of similar size, while cast-iron woks typically produced in the West tend to be much thicker (9 mm (0,35 in)), and very heavy,[9] Because of the thickness of the cast-iron, Western-style cast-iron woks take much longer to bring up to cooking temperature, and its weight also makes stir-frying and bao techniques difficult,[2]
Cast-iron woks form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan, While cast-iron woks are superior to carbon steel woks in heat retention and uniform heat distribution, they respond slowly to heat adjustments and are slow to cool once taken off the fire,[2] Because of this, food cooked in a cast-iron wok must be promptly removed from the wok as soon as it is done to prevent overcooking,[2] Chinese-style cast-iron woks, although relatively light, are fragile and are prone to shattering if dropped or mishandled,[2]
Non-stick[edit]
Steel woks coated with non-stick coatings such as PFA and Teflon, a development originated in Western countries, are now popular in Asia as well,[2] These woks cannot be used with metal utensils, and foods cooked in non-stick woks tend to retain juices instead of browning in the pan,[2] As they necessarily lack the carbonizing or seasoning of the classic steel or iron wok, non-stick woks do not impart the distinctive taste or sensation of "wok hei,"[2] The newest nonstick coatings will withstand temperatures of up to 260 °C (500 °F), sufficient for stir-frying,[10][11] Woks are also now being introduced with clad or five-layer construction, which sandwich a thick layer of aluminum or copper between two sheets of stainless steel,[2] Clad woks can cost five to ten times the price of a traditional carbon steel or cast-iron wok, yet cook no better; for this reason they are not used in most professional restaurant kitchens,[2] Clad woks are also slower to heat than traditional woks and not nearly as efficient for stir-frying,[2]
Aluminium[edit]
Woks can also be made from aluminium, Although an excellent conductor of heat, it has somewhat inferior thermal capacity as cast iron or carbon steel, it loses heat to convection much faster than carbon steel, and it may be constructed much thinner than cast iron, Although anodized aluminium alloys can stand up to constant use, plain aluminium woks are too soft and damage easily, Aluminium is mostly used for wok lids,
Handles[edit]
A stick-handled flat-bottomed peking pan, While the surface looks like Teflon, it is actually well-seasoned carbon steel
The handles for woks come in two styles: loops and stick,[2] Loop handles mounted on opposite sides of the wok are typical in southern China,[2] The twin small loop handles are the most common handle type for woks of all types and materials, and are usually made of bare metal, Cooks needing to hold the wok to toss the food in cooking do so by holding a loop handle with a thick towel (though some woks have spool-shaped wooden or plastic covers over the metal of the handle), Cooking with the tossing action in loop-handled woks requires a large amount of hand, arm and wrist strength, Loop handles typically come in pairs on the wok and are riveted, welded or extended from the wok basin,
Stick handles are long, made of steel, and are usually welded or riveted to the wok basin, or are an actual direct extension of the metal of the basin, Stick handles are popular in northern China, where food in the wok is frequently turned with a tossing motion of the arm and wrist when stir-frying food,[2] The classic stick handle is made of hollow hammered steel, but other materials may be used, including wood or plastic-covered hand grips,[2] Because of their popularity in northern China, stick-handled woks are often referred to as "pao woks" or "Peking pans", Stick handles are normally not found on cast iron woks since the wok is either too heavy for the handle or the metal is too thin to handle the tensile stress exerted by the handle,[2] Larger-diameter woks with stick-type handles frequently incorporate a "helper" handle consisting of a loop on the opposite side of the wok, which aids in handling,
Cooking[edit]
The wok can be used in a large number of cooking methods, Before the introduction of western cookware it was often used for all cooking techniques including:[2][12]
Boiling: For boiling water, soups, dumplings, or rice, In the latter case, guoba often forms,
Braising: Braised dishes are commonly made using woks, Braising is useful when reducing sauces,
Deep frying: This is usually accomplished with larger woks to reduce splashing, but for deep frying of less food or small food items, small woks are also used,
Pan frying: Food that is fried using a small amount of oil in the bottom of a pan
Roasting: Food may be cooked with dry heat in an enclosed pan with lid, Whole chestnuts are dry roasted by tossing them in a dry wok with several pounds of small stones,
Searing: Food is browned on its outer surfaces through the application of high heat
Smoking: Food can be hot smoked by putting the smoking material in the bottom of the wok while food is placed on a rack above,
Steaming: Done using a dedicated wok for boiling water in combination with steaming baskets
Stewing: Woks are sometimes used for stewing though it is more common in Chinese cuisine to use either stoneware or porcelain for such purposes, especially when longer stewing times are required, Small woks are for hot pot, particularly in Hainan cuisine, These are served at the table over a sterno flame,
Stir frying: Frying food quickly in a small amount of oil over high heat while stirring continuously,
Wok hei[edit]
This section does not cite any references or sources, Please help improve this section by adding citations to reliable sources, Unsourced material may be challenged and removed, (July 2014)
Wok hei (simplified Chinese: ??; traditional Chinese: ??; Jyutping: wok6 hei3; romanization based on the Cantonese Chinese pronunciation of the phrase;when literally translated into English, it can be translated as "wok thermal radiation"[2][11] or, metaphorically, as the "breath of the wok", The second character is transliterated as qi (chi) according to its Mandarin Chinese pronunciation, so wok hei is sometimes rendered as wok chi in Western cookbooks) is the flavour, tastes, and "essence" imparted by a hot wok on food during stir frying,[2][13] It is particularly important for Chinese dishes requiring high heat for fragrance such as char kuay teow and beef chow fun, Out of the Eight Culinary Traditions of China, wok hei is encountered the most in Cantonese cuisine, whereas it may not even be an accepted underlying principle in some of the other Chinese cuisines,
To impart wok hei the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly,[2] Constant contact with the heat source is crucial as the addition of new ingredients and each toss of the wok will inevitably cool the wok down; therefore cooking over flame is preferred, Consequently, many chefs (especially those with less-than-ideal cookers) may cook in small batches to overcome this problem so that the wok is still as hot as it can be and to avoid "stewing" the food instead, When cooking over gas stoves or open flame, it additionally allows for the splattering of fine oil particles to catch the flame into the wok; this is easily achieved when experienced chefs toss the wok and can be a demonstration of experience, For these reasons it is preferable to cook over an open flame rather than other types of stove, It should also be noted that cooking with coated woks (e,g, non-stick) will not give the distinct taste of wok hei, The distinct taste of wok hei is partially imbued from previous cooking sessions, In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of 200 °C (392 °F),[11] Aside from flavour, there is also the texture of the cooked items and smell involved that describes wok hei,
Wok stoves[edit]
Preparing food over a modern gas fired pit-type wok stove,
The two styles of traditional Chinese wok stoves (?, ?),
Outdoor charcoal wok stove,
Natural gas burner head from a modern gas stove for woks
A carbon steel wok on a Chinese wok stove,
A wok cleaning brush made of bamboo,
Traditional[edit]
A Han dynasty Chinese stove model with cooking pots showing the basic attributes that derived to modern wok stoves,
Woks were designed to be used over the traditional Chinese pit-style stove (simplified Chinese: ?; traditional Chinese: ? or ?; pinyin: zào) with the wok recessed into the stove top, where the heat is fully directed at the bottom of the wok, Round grate rings on the edge of the opening provide stability to the wok, There are two styles of traditional wok stoves, The same design aspects of these Chinese stoves can be seen in traditional Japanese kamado stoves, The more primitive style was used outdoors or in well ventilated areas since hot gasses from the firebox exhaust around the wok, The more advanced style, found in better-off households, has a chimney and may be used indoors, These stoves are similar in design to modern rocket stoves,
Pit stoves originally burned wood or coal but are now more typically heated by natural gas with the burner recessed below the stovetop, In areas where natural gas is unavailable, LPG may be used instead, With the adoption of gas and its less objectionable combustion products, the chimney has been replaced by the vent hood,
This type of stove allows foods to be stir-fried at a very high heat, sometimes hot enough to deform the wok itself,[citation needed] Professional chefs in Chinese restaurants often use pit stoves since they have the heating power to give food an alluring wok hei,
Gas[edit]
Traditionally-shaped woks can be used on some western-style (flat-topped) gas stoves by removing a burner cover and replacing it with a "wok ring," which provides stability and concentrates heat, Although not as ideal as "pit stoves", these allow woks to be used in a manner more suitable for their design and are good enough for most tasks required in home cooking,[12]
Wok rings come in cylindrical and conical shapes, For greatest efficiency with the conical wok ring, position it with the wide side up, This allows the base of the wok to sit closer to the heat source,
In recent years, some consumer indoor stoves using natural gas or propane have begun offering higher-BTU burners, A few manufacturers of such stoves, notably Kenmore Appliances and Viking Range Corp, now include a specially-designed high-output bridge-type wok burner as part of their standard or optional equipment, though even high-heat models are limited to a maximum of around 27,000 BTU (7,9 kW),
Because of the high cost of kitchen modifications, coupled with increased heat and smoke generated in the kitchen, more and more home chefs are using their wok outdoors on high-heat propane burners with curved wok support grates,[14] Many inexpensive propane burners are easily capable of 60,000–75,000 BTU (17,5–22 kW) or more, easily surpassing most in-home gas stoves,
Electric[edit]
Woks, be they round or flat bottomed, do not generally work well for stir-frying or other quick cooking methods when used on an electric cooker, These stoves do not produce the large amounts of quick even heat required for stir-frying, However, it is possible to find round-shaped electric stove elements that will fit the curve of a wok, which allows the wok to be heated at its bottom along with part of its sides, A flat-bottomed wok may also work better on an electric stove,
Coupled with the lower heat retention of woks, meals stir-fried on electric stoves have a tendency to stew and boil when too much food is in the wok rather than "fry" as in traditional woks, thus not producing wok hei, However, a wok can benefit from the slow steady heating of electric stoves when used for slower cooking methods such as stewing, braising, and steaming, and immersion cooking techniques such as frying and boiling, Many Chinese cooks use Western style cast-iron pans for stir-frying on electric stoves, since they hold enough heat for the required sustained high temperatures,[2]
A newer trend in woks is the electric wok, where no stove is needed, This type of wok is plugged into an electrical outlet and the heating element is in the wok, Like stove-mounted non-stick woks, these woks can also only be used at lower temperatures than traditional woks,
Induction[edit]
Induction cookers generate heat in induction-compatible cookware via direct magnetic stimulation of the pan material, While carbon steel and cast iron (the most common wok materials) are induction-compatible metals, induction cooking also requires close contact between the cooking vessel and the induction burner, This presents problems with tossing techniques, where the wok is lifted off the burner and agitated, will break contact and turn off the burner, Traditionally shaped woks, which are round-bottomed, also don't have enough contact with the cooking surface to generate notable heat, However, bowl shaped induction cookers overcome this problem and can be used suitably for wok cooking in locations where gas stoves are not suitable,
Flat-bottomed woks make sufficient contact to generate heat, Some cookware makers are now offering round-bottomed woks with a small flat spot to provide induction contact, with a specially-designed support ring; and some induction cooktops are now also available with a rounded burner that is able to make contact with the rounded bottom of a traditional wok, In both cases, the food will need to be stirred with a cooking utensil, instead of being tossed by lifting the wok itself,
Advantages[edit]
The main advantage of wok beyond its constructed material is its curved concave shape, The shape produces a small, hot area at the bottom which allows some of the food to be seared by intense heat while using relatively little fuel, The large sloped sides also make it easier for chefs to employ the tossing cooking technique on solid and thick liquid food with less spillage and a greater margin of safety, Curved sides also allows a person to cook without having to "chase the food around the pan" since bite-sized or finely chopped stir-fry ingredients usually tumble back to the center of the wok when agitated,[2]
The curve also provides a larger usable cooking surface versus western-styled pots and pans, which typically have vertical edges, This allows large pieces of food seared at the bottom of the wok to be pushed up the gently sloped sides to continue cooking at a slower rate, While this occurs another ingredient for the same dish needing high heat is being cooked at the bottom, The pointed bottom also allows even small amounts of oil to pool,[2] As such, large food items can be shallow fried, while finely chopped garlic, chili peppers, scallions, and ginger can be essentially deep-fried in both cases with very small amount of cooking oil,[12]
See also[edit]
Portal icon Food portal
Cantonese cuisine
Chinese cuisine
Karahi
List of cooking techniques
Qozon
Wok racing
References[edit]
Jump up ^ Young, Grace; Richardson, Alan, The Breath of a Wok, New York: Simon & Schuster, pp, 4, 14, 34, 36–40, ISBN 0-7432-3827-3,
^ Jump up to: a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac Young, Grace, and Richardson, Alan, The Breath of a Wok, New York: Simon & Schuster, ISBN 0-7432-3827-3, ISBN 978-0-7432-3827-4 (2004), pp, 4, 38, 40
^ Jump up to: a b Müller, Thorsten (2010), Xi'an, Beijing und kein! Chop Suey: Lehmsoldaten, Fuhunde und Genüsse in China (in German), Books on Demand, p, 122, ISBN 9783839169698,
Jump up ^ Alip, Eufronio Melo (1959), Ten Centuries of Philippine-Chinese Relations: Historical, Political, Social, Economic, Alip & Sons, p, 97,
Jump up ^ Tope, Lily Rose & Mercado, Nordilica (2002), Philippines, Cultures of the World, Marshall Cavendish, p, 127, ISBN 9780761414759,
Jump up ^ "Woks", Fante's, Retrieved 4 March 2012,
Jump up ^ "Get the Best Wok for the Job", Best Wok, Retrieved 4 March 2012,
Jump up ^ Stewart, Randy (19 July 2009), "Choose Your Wok Wisely", Love That Kimchi-com, Retrieved 4 March 2012,
Jump up ^ Young, p, 38: A typical U,S,-made cast-iron wok can weigh more than twice that of a Chinese cast-iron wok of the same diameter,
Jump up ^ "PFA Non Stick Coating", Industrial Coatings World, Retrieved 4 March 2012,
^ Jump up to: a b c "What does Wokhei mean?", Wokhei, Retrieved 4 March 2012,
^ Jump up to: a b c Grigson, Jane (January 1985), World Atlas of Food, Bookthrift Company, ISBN 978-0-671-07211-7
Jump up ^ Harpham, Zoe (2002), Essential Wok Cookbook, Murdoch Books, ISBN 978-1-74045-413-1,
Jump up ^ "Eastman Outdoor - Wok Cooking Station", ApplianceMagazine-com, May 2004, Retrieved 4 March 2012,
External links[edit]
Wikimedia Commons has media related to Wok,
Wikibooks Cookbook has a recipe/module on
Wok
Categories: Cantonese words and phrasesChinese food preparation utensilsCookware and bakeware
------------------------------
SOME GENERAL INFO ABOUT Asian cuisine
From Wikipedia, the free encyclopedia
See also: List of Asian cuisines
Location of Asia,
Asian cuisine can be categorized into several major regional families, including East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern cuisines, A cuisine is a characteristic style of cooking practices and traditions,[1] usually associated with a specific culture, Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine,
Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu, Stir frying, steaming, and deep frying are common cooking methods,
While rice is common to most Asian cuisines, different varieties are popular in the various regions, Basmati rice is popular in the subcontinent, Jasmine rice is often found across the southeast, while long-grain rice is popular in China and short-grain in Japan and Korea,[2]
Curry is a common dish in southern and southeastern Asia, however it is not as common in East Asian cuisines, Curry dishes with origins in India and other South Asian countries usually have a yogurt base while Southeastern and Eastern curries generally use coconut milk as their foundation,[3]
Contents [hide]
1 East Asian cuisine
2 Southeast Asian cuisine
3 South Asian cuisine
4 Central Asian cuisine
5 West Asian (Middle East) cuisine
6 North Asian cuisine
7 See also
8 References
9 External links
East Asian cuisine[edit]
Location of East Asia,
Main article: East Asian cuisine
East Asian cuisine includes Chinese, Japanese, Korean, Mongolian, and Taiwanese food, Considering this is the most populated region of the world, it has a lot of regional cuisines (especially China), Examples of staple foods include rice, noodles, mung beans, soy beans, seafood (Japan has the highest per capita consumption of seafood), mutton (Mongolia), bok choy (Chinese cabbage), and tea,
Southeast Asian cuisine[edit]
Location of Southeast Asia,
Main article: Southeast Asian cuisine
Southeast Asian cuisine includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as mint, cilantro (coriander) and basil, Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass, Cooking methods include a balance of stir-frying, boiling and steaming,
South Asian cuisine[edit]
Location of South Asia,
Main article: South Asian cuisine
South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent, It has roots in the Hindu beliefs, customs and practices practiced by the large population found in the region, Foods in this area of the world are flavoured with various types of chili, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee, Ginger is an ingredient that can be used in both savory and sweet recipes in South Asian cuisine, Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice, Ginger juice and ginger boiled in syrup are used to make desserts, Turmeric and cumin are often used to make curries,
Common meats include lamb, goat, fish and chicken, Beef is less common than in Western cuisines because cattle have a special place in Hinduism, Prohibitions against beef extend to the meat of (water) buffalo and yaks to some extent, Pork is considered a taboo food item by all Muslims and is avoided by most Hindus,
Central Asian cuisine[edit]
Location of Central Asia, In some definitions, it also includes Afghanistan,
Main article: Central Asian cuisine
Most Central Asian nations have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia, A dish known as "plov", or "osh", for example, is a widespread variation of pilaf, However, many of the same countries use horse meat and mutton as the most common meats, similar to beef in the U,S,, This is owing to Mongolian cuisine, In Kazakhstan and Kyrgyzstan, cuisine has evolved to meet the needs of a nomad lifestyle,
Kumis is a widespread drink among Turkic peoples, especially in Central Asia,
Central Asia is also noted for being the birthplace of yogurt, Like kumis, it is widespread among Turkic peoples,
West Asian (Middle East) cuisine[edit]
Location of Western Asia,
Main article: Middle Eastern cuisine
West Asian cuisine is the cuisine of the Middle East, minus Egypt,
Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East, The cuisine of the region is diverse while having a degree of homogeneity,[4] Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates,[4] sumac, chickpeas, mint and parsley, Some popular dishes include kibbeh and shawarma,
Cereals constitute the basis of the Middle Eastern diet, both historically and today, Wheat and rice are the major and preferred sources of staple foods, Barley is also widely used in the region and maize has become common in some areas as well, Bread is a universal staple, eaten in one form or another by all classes and groups practically at every meal,
Butter and clarified butter (also known as samna) are, traditionally, the preferred medium of cooking, Olive oil is prevalent in the Mediterranean coastal areas, Christians use it during Lent, when meat and dairy products are excluded, and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products,
Lamb and mutton have always been the favored meats of the Middle East, Pork is prohibited in both Islam and Judaism, and as such is rarely eaten in the region, Prominent among the meat preparations are grilled meats, or kebabs, Meat and vegetable stews, served with rice, bulgur, or bread, are another form of meat preparation in the region,
Vegetables and pulses are the predominant staple of the great majority of the people in the Middle East, They are boiled, stewed, grilled, stuffed, and cooked with meat and with rice, Among the green leaf vegetables, many varieties of cabbage, spinach, and chard are widely used, Root and bulb vegetables, such as onions and garlic, as well as carrots, turnips, and beets are equally common,
North Asian cuisine[edit]
Location of Northern Asia,
North Asian cuisine is often synonymous with Russian cuisine, due to all of Northern Asia being a part of the Russian Federation, However, some cultures or areas of Siberia have in-depth cuisine, such as the Yakuts (or Sakha) and Yamal cuisine, Buryats also have their own cuisine, although it is very similar to that of the related Mongolians,
Pelmeni, originally a Permic or Ugric dish, has entered into mainstream Russian cuisine as a well-known dish, but it can still be considered part of the Yamal cuisine for its area of origin, Some speculate them to be a simplified version of the Chinese wonton, In Siberia, pelmeni are frozen outdoors to preserve the meat inside through the long winter, In Yamal, other types of drying and preservation are common, Key ingredients in most northern Siberian cuisine include fish and cowberries, sometimes known as lingonberries in Europe and North America, Yakuts, like many other Turkic-speaking peoples, traditionally enjoy kumis as a common drink,
The Nenets people are infamous for their practice of eating an animal raw and drinking its blood; however, this is one of the only options in the cold and desolate tundra,
See also[edit]
Arab cuisine
Fusion cuisine
World cuisine
List of Asian cuisines
References[edit]
Jump up ^
External links[edit]
Asian Food & Recipes at AsiaSociety-org
[show] v t e
Cuisine
[show] v t e
Asian cuisine
Categories: Asian cuisineAsia-related listsCuisine by continentFood-related lists
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SOME GENERAL INFO ABOUT RECIPES
Recipe
From Wikipedia, the free encyclopedia
(Redirected from Recipes)
This article is about culinary recipes, For a discussion of semiconductor IC recipes, see Semiconductor fabrication,
Recipe in a cookbook for pancakes with the prepared ingredients
A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish, It is also used in medicine or in information technology (user acceptance), A doctor will usually begin a prescription with recipe, usually abbreviated to Rx or an equivalent symbol,
Contents [hide]
1 History
1,1 Early examples
1,2 Modern recipes and cooking advice
2 Components
3 Internet and television recipes
4 Recipe design tools
5 See also
6 References
7 External links
History[edit]
Early examples[edit]
Apicius, De re culinaria, an early collection of recipes,
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia,[1] There are also ancient Egyptian hieroglyphics depicting the preparation of food,[2]
Many ancient Greek recipes are known, Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae, Athenaeus mentions many other cookbooks, all of them lost,[3]
Roman recipes are known st*rting in the 2nd century BCE with Cato the Elder's De Agri Cultura, Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin,[3] Some Punic recipes are known in Greek and Latin translation,[3]
The large collection of recipes conventionally entitled 'Apicius' appeared in the 4th or 5th century and is the only more or less complete surviving cookbook from the classical world,[3] It lists the courses served in a meal as 'Gustatio' (appetizer), 'Primae Mensae' (main course) and 'Secundae Mensae' (dessert),[4]
Arabic recipes are documented st*rting in the 10th century; see al-Warraq and al-Baghdadi,
King Richard II of England commissioned a recipe book called Forme of Cury in 1390,[5] and around the same time another book was published entitled Curye on Inglish,[6] Both books give an impression of how food was prepared and served in the noble classes of England at that time, The luxurious taste of the aristocracy in the Early Modern Period brought with it the st*rt of what can be called the modern recipe book, By the 15th century, numerous manuscripts were appearing detailing the recipes of the day, Many of these manuscripts give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades,[7]
Modern recipes and cooking advice[edit]
from Modern Cookery for Private Families by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871, p,48,)
With the advent of the printing press in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food, In Holland[8] and England[9] competition grew between the noble families as to who could prepare the most lavish banquet, By the 1660s, cookery had progressed to an art form and good cooks were in demand, Many of them published their own books detailing their recipes in competition with their rivals,[10] Many of these books have now been translated and are available online,[11]
By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form, Although eclipsed in fame and regard by Isabella Beeton, the first modern cookery writer and compiler of recipes for the home was Eliza Acton, Her pioneering cookbook, Modern Cookery for Private Families published in 1845, was aimed at the domestic reader rather than the professional cook or chef, This was immensely influential, establishing the format for modern writing about cookery, It introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe, It included the first recipe for Brussels sprouts,[12] Contemporary chef Delia Smith called Acton "the best writer of recipes in the English language,"[13] Modern Cookery long survived Acton, remaining in print until 1914 and available more recently in facsimile,
Titlepage of Beeton's Book of Household Management
Acton's work was an important influence on Isabella Beeton,[14] who published Mrs Beeton's Book of Household Management in 24 monthly parts between 1857 and 1861, This was a guide to running a Victorian household, with advice on fashion, child care, animal husbandry, poisons, the management of servants, science, religion, and industrialism,[15][16] Of the 1,112 pages, over 900 contained recipes, Most were illustrated with coloured engravings, It is said that many of the recipes were plagiarised from earlier writers such as Acton, but the Beetons never claimed that the book's contents were original, It was intended as a reliable guide for the aspirant middle classes,
The American cook Fannie Farmer (1857–1915) published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1,849 recipes,[17]
Components[edit]
An example recipe, printed from the Wikibooks Cookbook,
Recipe with ingredients integrated into the method,
Modern culinary recipes normally consist of several components
The name (and often the locale or provenance) of the dish
How much time it will take to prepare the dish
The required ingredients along with their quantities or proportions
Necessary equipment and environment needed to prepare the dish
An ordered list of preparation steps and techniques
The number of servings that the recipe will provide (the "yield")
The texture and flavor
A photograph of the finished dish
Some recipes will note how long the dish will keep and its suitability for freezing, Nutritional information, such as calories per serving and grams of protein, fat, and carbohydrates per serving, may also be given,
Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish,
Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes,
Internet and television recipes[edit]
By the mid 20th century, there were thousands of cookery and recipe books available, The next revolution came with the introduction of the TV cooks, The first TV cook in England was Fanny Cradock with a show on the BBC, TV cookery programs brought recipes to a new audience, In the early days, recipes were available by post from the BBC; later with the introduction of CEEFAX text on screen, they became available on television,
In the early 21st century, there has been a renewed focus on cooking at home due to the late-2000s recession,[18] Television networks such as the Food Network and magazines are still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsay, Nigella Lawson and Rachael Ray having prime-time shows and backing them up with Internet websites giving the details of all their recipes, These were joined by reality TV shows such as Top Chef or Iron Chef, and many Internet sites offering free recipes, but cookery books remain as popular as ever, [19]
Recipe design tools[edit]
Molecular gastronomy provides chefs with cooking techniques and ingredients, but this discipline also provides new theories and methods which aid recipe design, These methods are used by chefs, foodies, home cooks and even mixologists worldwide to improve or design recipes,
See also[edit]
Portal icon Food portal
Cookbook
Course (food)
Culinary art
hRecipe - a microformat for marking-up recipes in web pages
List of desserts
List of foods
Rhyming recipe
References[edit]
Jump up ^ Jean Bottéro, Textes culinaires Mésopotamiens, 1995, ISBN 0-931464-92-7; commentary at Society of Biblical Literature
Jump up ^ "Ancient_Egyptian_cuisine", Retrieved 2014-09-04,
^ Jump up to: a b c d Andrew Dalby, Food in the Ancient World from A to Z, 2003, ISBN 0-415-23259-7 p, 97-98,
Jump up ^ "Roman food in Britain", Retrieved 2007-05-10,
Jump up ^ COMDA Calendar Co, 2007 Recipe Calendar, COMDA, Canada,
Jump up ^ Hicatt, Constance B; Sharon Butler (1985), English Culinary Manuscripts of the 14C,
Jump up ^ Austin, Thomas (1888), Ashmole and other Manuscripts,
Jump up ^ Sieben, Ria Jansen (1588), Een notable boecxtken van cokeryen,
Jump up ^ anon (1588), The good Huswifes handmaid for Cookerie,
Jump up ^ May, Robert (1685), The accomplifht Cook,
Jump up ^ Judy Gerjuoy, "Medieval Cookbooks", Retrieved 2007-06-15,
Jump up ^ Pearce, Food For Thought: Extraordinary Little Chronicles of the World, (2004) pg 144
Jump up ^ Interview,
Jump up ^ "Acton, Eliza (1799–1859)", Women in World History: A Biographical Encyclopedia, Gale Research Inc, Retrieved 8 January 2013,(subscription required)
Jump up ^ General Observations on the Common Hog
Jump up ^ Food in season in April 1861
Jump up ^ Cunningham, Marion (1979), The Fannie Farmer Cookbook (revised), Bantam Books, New York, ISBN 0-553-56881-7,
Jump up ^ Holmes, Elizabeth (2009-05-05), "Web Recipes Are Cooking With Gas", Wall Street Journal,
Jump up ^ Andriani, Lynn, "Cookbooks surge to top category", Retrieved 2013-10-14,
External links[edit]
Wikibooks Cookbook has a recipe/module on-com
Recipes
Look up recipe in Wiktionary, the free dictionary,
[show] v t e
Meals
[show] v t e
Cuisine
Categories: Cooking
------------------------
SOME GENERAL INFO ABOUT Tesco
From Wikipedia, the free encyclopedia
For other uses, see Tesco (disambiguation),
Tesco PLC
Tesco Logo,svg
Type
Public limited company
Traded as LSE: TSCO ISEQ: TCO
Industry Retailing
Founded 1919 - Hackney, London, England
Founder Jack Cohen
Headquarters New Tesco House
Delamere Road
Cheshunt
Hertfordshire
EN8 9SL
England
Number of locations
Increase6,784 stores (As of March 2014) (see table below)
Area served
Worldwide
Key people
Sir Richard Broadbent (Chairman)
Dave Lewis (Group CEO)
Products Supermarket
Hypermarket
Superstore
Revenue £63,557 billion (2014)[1]
Operating income
£2,631 billion (2014)[1]
Net income
£0,970 billion (2014)[1]
Total assets £50,129 billion (2014)[1]
Total equity £14,722 billion (2014)[1]
Number of employees
over 500,000 (2015)[2]
Subsidiaries Tesco Stores Ltd,
Tesco Bank
Tesco Mobile
Dobbies Garden Centres
Tesco Family Dining Ltd,
Giraffe Restaurants
Dunnhumby
Website www,tesco-com
Tesco PLC is a British multinational grocery and general merchandise retailer headquartered in Cheshunt, Hertfordshire, England, United Kingdom,[3] It is the third largest retailer in the world measured by profits[4][5] and second-largest retailer in the world measured by revenues, It has stores in 12 countries across Asia and Europe and is the grocery market leader in the UK (where it has a market share of around 30%), the Republic of Ireland, Hungary,[6] Malaysia, and Thailand,[7][8]
Tesco was founded in 1919 by Jack Cohen as a group of market stalls,[9] The Tesco name first appeared in 1924, after Cohen purchased a shipment of tea from T, E, Stockwell and combined those initials with the first two letters of his surname,[10] and the first Tesco store opened in 1929 in Burnt Oak, Barnet, His business expanded rapidly, and by 1939 he had over 100 Tesco stores across the country,[11]
Originally a UK-focused grocery retailer, since the early 1990s Tesco has increasingly diversified geographically and into areas such as the retailing of books, clothing, electronics, furniture, toys, petrol and software; financial services; telecoms and internet services, The 1990s saw Tesco reposition itself, from its perception as a downmarket "pile 'em high, sell 'em cheap" retailer, to one which appeals across a wide social group, from its Tesco Value (launched 1993[9]) to its Tesco Finest ranges, This was successful, and saw the chain grow from 500 stores in the mid-1990s to 2,500 stores fifteen years later,[12]
Tesco is listed on the London Stock Exchange and is a constituent of the FTSE 100 Index, It had a market capitalisation of approximately £20,5 billion as of 4 August 2014, the 28th-largest of any company with a primary listing on the London Stock Exchange,[13]
Contents [hide]
1 History
1,1 Origins
1,2 Expansion
1,3 Diversification
1,4 Restructuring
2 Operations
2,1 Tesco Superstores
2,2 Tesco Metro
2,3 Tesco Express
2,4 Tesco Extra
2,5 One Stop
2,6 Tesco Homeplus
2,7 Internet retailing
2,8 Tesco Clubcard
2,9 Petrol stations
3 Subsidiaries
3,1 Tesco Bank
3,2 Telecoms
3,3 Tesco Tech Support
3,4 Dobbies Garden Centres
3,5 Harris + Hoole
3,6 Tesco Family Dining Ltd
4 International operations
5 Corporate affairs
5,1 Corporate strategy
5,2 Financial performance
5,3 Market share
5,4 Corporate social responsibility
6 Advertising
7 Criticism
7,1 Litigation
7,2 Price-fixing
7,3 Corporate tax structure
7,4 Opposition to expansion
7,5 Halal in UK stores
7,6 Horse meat found in burgers
7,7 Slavery in Thailand
7,8 Sale of goods from Israel
7,9 Mothballing of new stores
8 See also
9 References
10 Further reading
11 External links
History[edit]
Origins[edit]
Jack Cohen, the son of Jewish migrants from Poland, founded Tesco in 1919 when he began to sell war-surplus groceries from a stall at Well Street Market, Hackney, in the East End of London,[10] The Tesco brand first appeared in 1924, The name came about after Jack Cohen bought a shipment of tea from Thomas Edward Stockwell, He made new labels using the first three letters of the supplier's name (TES), and the first two letters of his surname (CO), forming the word TESCO,[10] The first Tesco store was opened in 1929 in Burnt Oak, Edgware, Middlesex, Tesco was floated on the London Stock Exchange in 1947 as Tesco Stores (Holdings) Limited,[10] The first self-service store opened in St Albans in 1956 (which remained operational until 2010 before relocating to a larger premises on the same street, with a period as a Tesco Metro),[14] and the first supermarket in Maldon in 1956,[10] In 1961 Tesco Leicester made an appearance in the Guinness Book of Records as the largest store in Europe,[9]
Expansion[edit]
During the 1950s and the 1960s Tesco grew organically, and also through acquisitions, until it owned more than 800 stores, The company purchased 70 Williamson's stores (1957), 200 Harrow Stores outlets (1959), 212 Irwins stores (1960, beating Express Dairies' Premier Supermarkets to the deal), 97 Charles Phillips stores (1964) and the Victor Value chain (1968) (sold to Bejam in 1986),[15]
Jack Cohen's business motto was "pile it high and sell it cheap",[16] to which he added an internal motto of "YCDBSOYA" (You Can't Do Business Sitting On Your Arse) which he used to motivate his sales force,[16][17]
A branch of Tesco built inside the Hoover Building in Perivale, London (now a listed building)
In May 1987, Tesco completed its hostile takeover of the Hillards chain of 40 supermarkets in the North of England for £220 million,[18]
In 1994, the company took over the supermarket chain William Low, successfully fighting off Sainsbury's for control of the Dundee-based firm, which operated 57 stores, This paved the way for Tesco to expand its presence in Scotland, which was weaker than in England,
Tesco introduced a loyalty card, branded 'Clubcard', in 1995 and later an Internet shopping service, In 1996 the typeface of the logo was changed to the current version with stripe reflections underneath, whilst the corporate font used for store signage was changed from the familiar "typewriter" font that had been used since the 1970s, The same year saw the introduction of overseas operations,[9] Terry Leahy assumed the role of Chief Executive on 21 February 1997, the appointment having been announced on 21 November 1995,[19][20]
On 21 March 1997 Tesco announced the purchase of the retail arm of Associated British Foods, which consisted of the Quinnsworth, Stewarts and Crazy Prices chains in the Ireland and Northern Ireland, plus associated businesses, for £640 million,[21] The deal was approved by the European Commission on 6 May 1997,[22] This acquisition gave it both a major presence in (and marked a return to) the Republic of Ireland and a larger presence in Northern Ireland than Sainsbury's, which had begun its move into Northern Ireland in 1995,
The company was the subject of a letter bomb campaign lasting five months from August 2000 to February 2001 as a bomber calling himself "Sally" sent letter bombs to Tesco customers and demanded Clubcards modified to withdraw money from cash machines,[23]
Diversification[edit]
The first ever self-service Tesco store in St Albans, Hertfordshire which has since relocated
In July 2001 Tesco became involved in internet grocery retailing in the USA when it obtained a 35% stake in GroceryWorks,[24] In 2002 Tesco purchased 13 HIT hypermarkets in Poland, It also made a major move into the UK convenience store market with its purchase of T & S Stores, owner of 870 convenience stores in the One Stop, Dillons and Day & Nite chains in the UK,[25]
In June 2003 Tesco purchased the C Two-Network in Japan,[26] It also acquired a majority stake in Turkish supermarket chain Kipa,[27] In January 2004 Tesco acquired Adminstore, owner of 45 Cullens, Europa, and Harts convenience stores, in and around London,[28]
In Thailand, Tesco Lotus was a joint venture of the Charoen Pokphand Group and Tesco, but facing criticism over the growth of hypermarkets CP Group sold its Tesco Lotus shares in 2003, In late 2005 Tesco acquired the 21 remaining Safeway/BP stores after Morrisons dissolved the Safeway/BP partnership,[29] In mid-2006 Tesco purchased an 80% stake in Casino's Leader Price supermarkets in Poland, which were then rebranded as small Tesco stores,[30]
On 9 February 2006, Tesco announced that it planned to move into the United States by opening a chain of small format grocery stores in the Western states (Arizona, California and Nevada) in 2007 named Fresh & Easy,[31] It had plans for rapid growth – after a pause in the second quarter of 2008, the opening program recommenced and over 200 stores were opened in Arizona, California, and Nevada by December 2012,
In 2010, Tesco st*rted funding a small film studio intended to produce Tesco exclusive direct-to- films, The first film was released on 6 September called Paris Connections, based on a popular novel by Jackie Collins,[32][33]
Restructuring[edit]
Tesco confirmed in April 2013 that it was pulling out of the US market (Fresh & Easy Stores), at a reported cost of £1,2 billion,[34] In September 2013, Tesco announced they would sell the business to Ronald Burkle's Yucaipa Companies for an undisclosed amount,[35] Tesco retained the Fresh & Easy brand in the UK - applying it instead to certain convenience food products,
In September 2013, Tesco launched its first-ever tablet computer, a seven-inch model called Hudl,[36] The Tesco Hudl 2 has since been released,
On 1 September 2014, Dave Lewis (previously of Unilever) took over as CEO,[37] In January 2015, Lewis announced plans to close the company's head office in Cheshunt in the near future, as well as 43 loss-making stores and the cancellation of 49 new large supermarkets which will not go ahead as originally intended,[38] The store closures are expected to mean 2,000 staff are made redundant while a further £250m of cost-cutting measures are planned,[39] Tesco also confirmed the sale of its Blinkbox on-demand video service and its fixed-line and broadband business to TalkTalk,[40] Tesco sold the Blinkbox Music streaming service to Guvera on 26 January 2015,[41] and confirmed it would close its Blinkbox Books service by the end of February 2015,[42]
Operations[edit]
Tesco Stores Ltd, is the subsidiary of Tesco PLC in the United Kingdom, Tesco's UK operation is divided into six formats, differentiated by size and the range of products sold,
As of 16 April 2014, at the end of its 2013/14 financial year, Tesco's UK store portfolio was as follows,[1]
Format Number Total
area (m²) Total
area (sq ft) Mean
area (m²) Mean
area (sq ft) Percentage
of space +/- Stores
2013/14
Tesco Extra 247 1,636,023 17,610,000 6,624 71,296 42,85% Increase 9
Tesco Superstores 482 1,310,862 14,110,000 2,761 29,274 34,33% Increase 1
Tesco Metro 195 203,551 2,191,000 1,044 11,236 5,33% Increase 3
Tesco Express 1,672 360,743 3,883,000 216 2,322 9,45% Increase 125
One Stop 722 106,095 1,142,000 147 1,582 2,78% Increase 83
Tesco Homeplus 12 48,588 523,000 4,049 43,583 1,27% Steady 0
Dobbies 34 152,175 1,638,000 4,476 48,176 3,99% Increase 2
Total 3,370 3,818,036 41,097,000 1,133 12,195 100% Increase 224
Tesco Superstores[edit]
Potters Bar Tesco
Tesco superstores are standard large supermarkets, stocking groceries and a much smaller range of non-food goods than Extra stores, The stores have always previously been branded as simply 'Tesco', but a new store in Liverpool was the first to use the format brand 'Tesco Superstore' above the door,[43]
Tesco Metro[edit]
Tesco Metro stores are sized between Tesco superstores and Tesco Express stores, with stores averaging 1,000 square metres (11,000 sq ft), They are mainly located in city centres beside train stations, the inner city and on the high streets of towns, The first Tesco Metro opened in Neston in 1980, Since then most Tesco branches with a high street format, including those that opened before the Covent Garden branch, have been rebranded from Tesco to Tesco Metro, The Tesco store in Carlisle city centre was the final store to be rebranded,
Tesco Express[edit]
Tesco Express, Hilperton Road, Trowbridge, Wiltshire
Tesco Express stores are neighbourhood convenience stores averaging 200 square metres (2,200 sq ft), stocking mainly food with an emphasis on higher-margin products such as sweets, crisps, chocolate, biscuits, fizzy drinks and processed food (due to small store size, and the necessity to maximise revenue per square foot) alongside everyday essentials, They are found in busy city centre districts, small shopping precincts in residential areas, small towns and villages and on Esso petrol station forecourts, The 1,000th Tesco Express site opened in July 2009, Tesco have now st*rted building Tesco Express stores with only 'Assisted-Service' tills, in which the customer scans all their own shopping and packs it, with the support of supervising staff when required,
In 2010, it emerged that Tesco were operating Express pricing; i,e,, charging more in their Express branches than in their regular branches, A spokesperson said that this was "because of the difference in costs of running the smaller stores",[44]
Tesco Extra[edit]
Tesco store at Kingston Park, Newcastle upon Tyne
Tesco Extra stores are larger, mainly out-of-town hypermarkets that stock nearly all of Tesco's product ranges, although some are in the heart of town centres and inner-city locations, The first Extra opened in 1997 in Pitsea, The largest store in England by floor space is Tesco Extra in Walkden, with 17,230 square metres (185,500 sq ft) of floorspace,[45] The largest in Scotland is the Silverburn store, The largest in Wales is at Parc Fforestfach, Swansea, which is 10,400 square metres (112,000 sq ft) constructed in 2003, The 200th Extra store was opened in October 2010 in Bishop Auckland,
Other large stores include Bar Hill, Cleethorpes, Coventry, Newcastle upon Tyne, Milton Keynes, Stockton-on-Tees, Slough and Watford are all in the 11,000 square metres (120,000 sq ft) range, Newer stores are usually on two floors, with the ground floor mainly for food and the first floor for clothing, electronics and entertainment, Some stores that did not have the second floor have been converted to this format in recent years, Most Tesco Extra stores have a café and as of October 2009, all stores have a Tesco Tech Support Team,
In common with other towns, such as Warrington,[46] the recently opened St Helens store, which at 13,000 m2 (140,000 sq ft) is one of the biggest in England, was developed on the same site as the town's new rugby league stadium,[47]
One Stop[edit]
One Stop, Trowbridge, Wiltshire
One Stop, which includes some of the smallest stores (smaller than a Tesco Express), is the only Tesco store format in the UK that does not include the word Tesco in its name, The brand, along with the original stores, formed part of the T&S Stores business but, unlike many that were converted to Tesco Express, these kept their old name, Subsequently, other stores bought by Tesco have been converted to the One Stop brand, Some have Tesco Personal Finance branded cash machines,
The business has attracted some controversy, as grocery prices in these shops, often situated in less well-off areas, can be higher than nearby Tesco branded stores, highlighted in The Times 22 March 2010: "Britain’s biggest supermarket uses its chain of 639 One Stop convenience stores – which many customers do not realise it owns – to charge up to 14 per cent more for goods than it does in Tesco-branded stores,"
Tesco responded to the article stating "It is a separate business within the Tesco Group, with its own supply chain and distribution network, One Stop stores offer a different range to Express stores and its operating costs are different, One Stop’s price strategy is to match to its nearest competitor, Costcutter, and is frequently cheaper,"[48] They can usually be found in smaller communities across the United Kingdom,
Tesco Homeplus[edit]
Tesco Homeplus is not Tesco's first non-food only venture in the UK, Until the late 1990s/early 2000s there were several non-food Tesco stores around the country including Scarborough and Yate, Although not in a warehouse style format, the stores were located on high streets and shopping centres, they stocked similar items to Homeplus stores, In both cases this was because another part of the shopping centre had a Tesco Superstore that stocked food items only,
In May 2005 Tesco announced a trial non-food only format near Manchester and Aberdeen,[49] and the first store opened in October 2005, The stores offer all of Tesco's ranges except food in warehouse-style units in retail parks, Tesco is using this format because only 20% of its customers have access to a Tesco Extra, and the company is restricted in how many of its superstores it can convert into Extras and how quickly it can do so, Large units for non-food retailing are much more readily available,
As of 2014, there were 12 Homeplus stores in the United Kingdom, the newest store opened in Chester in July 2009, In 2012 it was reported that Tesco was looking to close the business in order to focus on groceries,[50] On 28 January 2015, Tesco confirmed it would close 6 Homeplus stores on 15 March 2015,[39]
Internet retailing[edit]
Main article: Tesco-com
In the United Kingdom Tesco operates a homeshopping service through the Tesco-com website,
In May 1984, in Gateshead, England, the world's first recorded online home shopper, Mrs Jane Snowball, purchased groceries from her local Tesco store in the world's first recorded online shopping transaction from the home,[51] Tesco has operated on the internet since 1994 and was the first retailer in the world to offer a robust home shopping service in 1996, Tesco-com was formally launched in 2000, Grocery sales are available within delivery range of selected stores, goods being hand-picked within each store, in contrast to the warehouse model followed by Ocado,
As of November 2006, Tesco was the only food retailer to make online shopping profitable,[52]
Tesco Clubcard[edit]
Main article: Tesco Clubcard
Tesco launched its customer loyalty scheme, the Tesco Clubcard, in 1995, It has been cited as a pivotal development in Tesco's progress towards becoming the UK's largest supermarket chain and one that fundamentally changed the country's supermarket business,[53] Tesco itself was cited in a Wall Street Journal article[54] as using the intelligence from the Clubcard to thwart Wal-Mart's initiatives in the UK,
Cardholders can collect one Clubcard point for every £1 (or one point for €1 in Ireland and Slovakia or 1 point for 1zl in Poland) they spend in a Tesco store, or at Tesco-com, and 1 point per £2 on fuel (not in Slovakia), Customers can also collect points by paying with a Tesco Credit Card, or by using Tesco Mobile, Tesco Homephone, Tesco Broadband, selected Tesco Personal Finance products or through Clubcard partners, E,ON and Avis, Each point equates to 1p in store when redeemed or up to 3 times their value when used with clubcard deals (offers for holidays, day trips, etc,) Clubcard points (UK & IE) can also be converted to Avios, and Virgin Atlantic frequent flyer miles,[55] Cardholders receive points statements four times a year, with their points converted into money-off vouchers, as well as other offer coupons, These can be spent in-store, online or on various Clubcard deals,
Petrol stations[edit]
A 24-hour Tesco petrol station
Tesco first st*rted selling petrol in 1974, Tesco sells 95, 97 and 99 RON (a fuel developed by Greenergy of which Tesco is a shareholder) petrol from forecourts at most superstore and Extra locations, Tesco have recently diversified into biofuels, offering petrol-bioethanol and diesel-biodiesel blends instead of pure petrol and diesel at their petrol stations, and now offering Greenergy 100% biodiesel at many stores in the southeast of the United Kingdom,
In 1998, Tesco and Esso (part of Exxonmobil) formed a business alliance that included several petrol filling stations on lease from Esso, with Tesco operating the attached stores under their Express format, In turn, Esso operates the forecourts and sells their fuel via the Tesco store,[56] As of 2013, there were 200 joint Tesco Express/Esso sites in the UK,[57]
On 28 February 2007 motorists in South East England reported that their cars were breaking down, This was due to petrol sold by Tesco and others being contaminated with silicon,[58] Tesco has been criticised with claims that they had been alerted to the problem as early as 12 February 2007, On 6 March, Tesco offered to pay for any damage caused by the faulty petrol, after printing full page apologies in many national newspapers,[59]
Subsidiaries[edit]
Tesco Bank[edit]
Main article: Tesco Bank
In the United Kingdom Tesco offers financial services through Tesco Bank, formerly a 50:50 joint venture with The Royal Bank of Scotland, Products on offer include credit cards, loans, mortgages, savings accounts and several types of insurance, including car, home, life and travel, They are promoted by leaflets in Tesco's stores and through its website, The business made a profit of £130 million for the 52 weeks to 24 February 2007, of which Tesco's share was £66 million, This move towards the financial sector diversified the Tesco brand and provides opportunities for growth outside of the retailing sector,
On 28 July 2008 Tesco announced that they would buy out the Royal Bank of Scotland's 50% stake in the company for £950 million,[60][61] In October 2009, Tesco Personal Finance was rebranded as Tesco Bank,
Telecoms[edit]
For more details on this topic, see Tesco Mobile,
Tesco operates a mobile phone business across the United Kingdom, Ireland, Slovakia, Hungary and the Czech Republic, It first launched in the UK in 2003 as a joint venture with O2 and operates as a mobile virtual network operator (MVNO) using the network of O2 with the exception of Hungary where the network of Vodafone Hungary is used, As a virtual operator, Tesco Mobile does not own or operate its own network infrastructure, By January 2011 Tesco announced it had over 2,5 million UK mobile customers,[62]
Additionally, Tesco operates Tesco Phone Shops within its Extra stores, and by November 2009 had 100 shops trading within stores in the UK, It opened its first Phone Shop in Slovakia in April 2010, Tesco operates mobile phone, home phone and broadband businesses, These are available to residential consumers in several countries and are sold via the Tesco website and through Tesco stores,
Tesco also operated a home telephone and broadband business, Its broadband service launched in August 2004 to complement its existing internet service provider business, providing an ADSL-based service delivered via BT phone lines,[63] In January 2015, Tesco sold its home telephone and broadband business, together with Blinkbox, to TalkTalk for around £5 million, Its customers are due to be transferred to TalkTalk during 2015,[40]
Tesco Tech Support[edit]
Tesco acquired a small I,T, support company called The PC Guys in 2007,[64] and were able to launch Tesco Tech Support in December, Teams of Advisors were put into all Extra stores with the sole job role of answering technical questions on Tesco's range of electrical products, They also are responsible for advising customers on extended warranties, electrical returns and a range of finance options, Through their Customer Service Centre located in Cardiff in the United Kingdom, Tesco Tech Support provides UK and Ireland customers with technical support via telephony system on the electrical products sold in their stores,
Dobbies Garden Centres[edit]
Dobbies Garden Centre in Lasswade
Main article: Dobbies Garden Centres
Tesco announced its intention to purchase Dobbies Garden Centres for £155,6 million on 8 June 2007, Dobbies operates 28 garden centres, half in Scotland and half in England,[65] The deal was confirmed as successful by the board of directors of Tesco on 17 August 2007 when the board announced that they had received 53,1% of shares (or 5,410,457 shares), which confirmed conditions set out in the offer made on 20 June 2007, Although the deal had been confirmed by Tesco the offer remained open to Dobbies shareholders until 20 August 2007,[66] Tesco raised its holding to 65% in September[67] and on 5 June 2008[68] Tesco announced that it would be compulsorily acquiring Dobbies Garden Centres PLC, Dobbies continues to trade under its own brand, from its own head office in Melville, near Edinburgh,
Harris + Hoole[edit]
Main article: Harris + Hoole
In 2012 Tesco invested in a new coffee shop chain, named Harris + Hoole after coffee-loving characters in Samuel Pepys' diary, Tesco own up to 49% of the company, which is run by Nick, Andrew and Laura Tolley who own the majority of shares,[69]
In August 2014 it was announced that six of the chain's outlets would be closed, leaving 41 in operation,[70]
Tesco Family Dining Ltd[edit]
Main article: Giraffe Restaurants
Tesco purchased the restaurant and cafe chain Giraffe in 2013 for £48,6 million,[71] In 2014, it began to open restaurants within some of its stores,
Tesco Family Dining Ltd (TFDL) was set up in 2014 as part of a new department called 'new food experience', including Core Cafes, Girraffe, Decks and Euphorium bakeries, That year, Tesco reached an agreement to take the in-store cafes run by Compass Group and Elior back under its own control as to improve its dining offering,[72]
International operations[edit]
Main article: Tesco International operations
Tesco has expanded its operations outside the UK to 11 other countries in the world, The company pulled out of the USA in 2013, but continues to see growth else where Tesco's international expansion strategy has responded to the need to be sensitive to local expectations in other countries by entering into joint ventures with local partners, such Charoen Pokphand in Thailand to form Tesco Lotus, and by appointing a very high proportion of local personnel to management positions, It also makes small acquisitions as part of its strategy: for example, in its 2005/2006 financial year it made acquisitions in South Korea, one in Poland and one in Japan,[73]
Corporate affairs[edit]
Corporate strategy[edit]
New Tesco House, the Tesco head office, in Cheshunt, Hertfordshire
According to Citigroup retail analyst David McCarthy, "[Tesco has] pulled off a trick that I'm not aware of any other retailer achieving, That is to appeal to all segments of the market",[74] One plank of this strategy has been Tesco's use of its own-brand products,[75] including the upmarket "Finest", mid-range Tesco brand and low-price "Value" encompassing several product categories such as food, beverage, home, clothing, Tesco Mobile and financial services,
Beginning in 1997 when Terry Leahy took over as CEO, Tesco began marketing itself using the phrase "The Tesco Way" to describe the company's core purposes, values, principles, and goals[76] This phrase became the standard marketing speak for Tesco as it expanded domestically and internationally under Leahy's leadership, implying a shift by the company to focus on people, both customers and employees,[77]
A core part of the Tesco expansion strategy[78] has been its innovative use of technology,[79] It was one of the first to build self-service tills and use cameras to reduce queues,[80]
Financial performance[edit]
All figures below are for the Tesco's financial years, which run for 52 or 53 week periods to late February, Up to 27 February 2007 period end the numbers include non-UK and Ireland results for the year ended on 31 December 2006 in the accounting year, The figures in the table below include 52 weeks/12 months of turnover for both sides of the business as this provides the best comparative,
52/3 weeks ended Turnover (£m) Profit before tax (£m) Profit for year (£m) Basic earnings per share (p)
22 February 2014 70,894 3,054 2,259 32,05
23 February 2013 64,826 3,549 3,453 35,97
25 February 2012 64,539 3,985 2,814 34,98
26 February 2011 67,573 3,535 2,671 33,10
27 February 2010 62,537 3,176 2,336 31,66
28 February 2009 54,300 3,128 2,166 28,92
23 February 2008 47,298 2,803 2,130 26,95
24 February 2007 46,600 2,653 1,899 22,36
25 February 2006 38,300 2,210 1,576 19,70
26 February 2005 33,974 1,962 1,366 17,44
28 February 2004 30,814 1,600 1,100 15,05
22 February 2003 26,337 1,361 946 13,54
23 February 2002 23,653 1,201 830 12,05
24 February 2001 20,988 1,054 767 11,29
26 February 2000 18,796 933 674 10,07
27 February 1999 17,158 842 606 9,14
28 February 1998 16,452 760 532 8,12
Despite being in a recession, Tesco made record profits for a British retailer in the year to February 2010, during which its underlying pre-tax profits increased by 10,1% to £3,4 billion, Tesco now plans to create 16,000 new jobs, of which 9,000 will be in the UK,[81] In 2011 the retailer reported its poorest six-monthly UK sales figures for 20 years, as a result of consumers' reduced non-food spending and a growth in budget rivals,[82]
By 2014, Tesco appeared to have lost some of its appeal to customers,[83] The share price lost 49 per cent of its value up to October as it struggled to fend off competition from rivals Aldi and Lidl,[84] In October 2014, Tesco suspended 8 executives following its announcement the previous month that it had previously overstated its profits by £250 million, The misreporting resulted in almost £2,2 billion being wiped off the value of the company’s stock market value, The suspended executives included former commercial director Kevin Grace and UK managing director Chris Bush,[85][86] The profit overstatement was subsequently revised upwards to £263 million following an investigation by the accountancy firm Deloitte and it was clarified that the inflated profit figure was the result of Tesco bringing forward rebates from suppliers, The Serious Fraud Office (SFO) confirmed on 29 October 2014 that it was carrying out a criminal investigation into the accounting irregularities but declined to give further details,[87]
Market share[edit]
UK market share
As of its 2006 year end Tesco was the fourth largest retailer in the world behind Wal-Mart, Carrefour and Home Depot, Tesco moved ahead of Home Depot during 2007, following the sale of Home Depot's professional supply division and a decline in the value of the U,S, dollar against the British pound, METRO was only just behind and might move ahead again if the euro strengthens against the pound, but METRO's sales include many billions of wholesale turnover, and its retail turnover is much less than Tesco's,
According to Kantar Worldpanel, Tesco's share of the UK grocery market in the 12 weeks to 18 March 2012 was 30,2%, down from 30,6% in the 12 weeks to 18 March 2011,[88]
Supermarket Market share
March 2012 +/- from
March 2011
Tesco 30,2% Decrease 0,4%
Asda 17,9% Increase 0,6%
Sainsbury's 16,6% Steady 0,0%
Morrisons 12,3% Steady 0,0%
The Co-operative Food 6,9% Decrease 0,4%
In terms of the wider UK retail market, Tesco sales account for around one pound in every ten spent in British shops,[89] In 2007 it was reported that its share was even larger, with one pound in every seven spent going to Tesco,[90] In 2006, Inverness was branded as "Tescotown",[91][92] because well over 50p in every £1 spent on food is believed to be spent in its three Tesco stores,[93] By 2014 competition from other retailers led to a fall in Tesco's market share to 28,7%; this was the lowest level in a decade,[94]
Corporate social responsibility[edit]
Tesco has made a commitment to corporate social responsibility in the form of contributions of 1,87% in 2006 of its pre-tax profits to charities/local community organisations,[95] This compares favourably with Marks & Spencer's 1,51% but not well with Sainsbury's 7,02%,[96] Will Hutton, in his role as chief executive of The Work Foundation recently praised Tesco for leading the debate on corporate responsibility,[97] However Intelligent Giving has criticised the company for directing all "staff giving" support to the company's Charity of the Year,[98]
Tesco in Evesham
In 1992, Tesco st*rted a "computers for schools scheme", offering computers in return for schools and hospitals getting vouchers from people who shopped at Tesco, Until 2004, £92 million of equipment went to these organisations, The scheme has been also implemented in Poland,[99]
st*rting during the 2005–06 football season, the company now sponsors the Tesco Cup, a football competition for young players throughout the UK,
In 2009 Tesco used the phrase, "Change for Good" as advertising, which is trade marked by Unicef for charity usage but not for commercial or retail use, which prompted the agency to say, "It is the first time in Unicef’s history that a commercial entity has purposely set out to capitalise on one of our campaigns and subsequently damage an income stream which several of our programmes for children are dependent on," They went on to call on the public ",,,who have children’s welfare at heart, to consider carefully who they support when making consumer choices,"[100][101]
Tesco's own labels for personal care and household products are cruelty-free – this means they are not tested on animals,[102]
In June 2011, Tesco announced that it was working with 2degrees Network to create an online hub as part of its target to reduce its supply chain carbon footprint by 30% by 2020,[103]
In September 2011 a Greenpeace report revealed that Tesco supermarkets in China were selling vegetables that contained illegal pesticides or at levels exceeding the legal limit, A green vegetable sample from Tesco turned up methamidophos and monocrotophos, the use of which has been prohibited in China since the beginning of 2007,[104]
Advertising[edit]
Prunella Scales, as Dotty Turnbull arguing about Tesco prices
Tesco have used many television adverts over the years, In July 2007 a DVD containing adverts from 1977–2007 was given to all members of staff, Early advertising stressed cheap prices and how to keep "The cost of living in check," In 1977 an advert was made where a till showed the prices to many items such as "baked beans 121/2p",
A notable 1980s advert was "Checkout 82," which was made in 1982, where a till would have a receipt coming out of it with the prices on, This advert had synthpop music as the backing and people singing "Check it out, check it out",
Adverts in the late '90s had Prunella Scales as Dotty Turnbull, arguing about Tesco prices, In 2003, adverts showed items and shopping trolleys talking about Tesco, Late 2000s adverts have included many celebrities and celebrity voice-overs such as The Spice Girls and the voice of actors James Nesbitt and Jane Horrocks,[105]
Tesco's main advertising slogan is "Every little helps", Its advertisements in print and on television mainly consist of product shots (or an appropriate image, such as a car when advertising petrol) against a white background, with a price or appropriate text (e,g,, "Tesco Value") superimposed on a red circle, On television, voiceovers are provided by recognisable actors and presenters, such as Barbara Windsor, James Nesbitt, Jane Horrocks, Terry Wogan, Dawn French, Ray Winstone, Neil Morrissey, Martin Clunes, David Jason, David Tennant, Richard Aitken and Kathy Burke amongst others,
Tesco's in-store magazine is one of the largest-circulation magazines in the United Kingdom, with a circulation of 1,9 million as of 2013,[106]
In November 2013, Tesco announced they would introduce face-scanning technology developed by Amscreen at all of their 450 UK petrol stations to target advertisements to individual customers,[107][108]
Criticism[edit]
Anti-Tesco graffiti in Stokes Croft, Bristol in 2014
Main article: Criticism of Tesco
Criticism of Tesco includes allegations of stifling competition due to its undeveloped "land bank",[109] and breaching planning laws,[110]
Litigation[edit]
As with any large corporation, the Tesco supermarket chain is involved in litigation such as the Ward v Tesco Stores Ltd and Tesco Supermarkets Ltd v Nattrass cases, Tesco have been criticised for aggressively pursuing critics of the company in Thailand, Writer and former MP Jit Siratranont faced up to two years in jail and a £16,4 million libel damages claim for saying that Tesco was expanding aggressively at the expense of small local retailers, Tesco served him with writs for criminal defamation and civil libel, The Thai court dismissed the case, ruling that the criticism made by the defendant was 'in good faith by way of fair comment on any person or thing subjected to public criticism',[111]
In November 2007, Tesco sued a Thai academic and a former minister for civil libel and criminal defamation, insisting that the two pay £1,6 million and £16,4 million plus two years' imprisonment respectively, They have been alleged to have misstated that Tesco's Thai market amounts to 37% of its global revenues, amongst criticism of Tesco's propensity to put small retailers out of business,[112]
In June 2013 the consumer campaigner Helen Dewdney (aka The Complaining Cow) won in the small claims court over Tesco's failure to honour £80 worth of "reward vouchers" which she had been given,[113]
In August 2013 Tesco was fined £300,000 after admitting that it misled customers over the pricing of "half price" strawberries,[114]
Price-fixing[edit]
In 2007, Tesco was placed under investigation by the UK Office of Fair Trading (OFT) for acting as part of a cartel of five supermarkets (Safeway, Tesco, Asda, Morrisons and Sainsburys) and a number of dairy companies to fix the price of milk, butter and cheese, In December 2007 Asda, Sainsburys and the former Safeway admitted that they acted covertly against the interests of consumers while publicly claiming that they were supporting 5,000 farmers recovering from the foot-and-mouth crisis, They were fined a total of £116 million,[115]
Corporate tax structure[edit]
In May 2007, it was revealed that Tesco had moved the head office of its online operations to Switzerland, This allows it to sell CDs, DVDs and electronic games through its web site without charging VAT,[116] The operation had previously been run from Jersey, but had been closed by authorities who feared damage to the island's reputation,[116] In June 2008, the government announced that it was closing a tax loophole being used by Tesco,[117] The scheme, identified by British magazine Private Eye, utilises offshore holding companies in Luxembourg and partnership agreements to reduce corporation tax liability by up to £50 million a year,[117] Another scheme previously identified by Private Eye involved depositing £1 billion in a Swiss partnership, and then loaning out that money to overseas Tesco stores, so that profit can be transferred indirectly through interest payments, This scheme is still in operation and is estimated to be costing the UK exchequer up to £20 million a year in corporation tax,[117] Tax expert Richard Murphy has provided an analysis of this avoidance structure,[118]
Opposition to expansion[edit]
Tesco Express Harpenden
Tesco's expansion has not been without criticism and, in some cases, active opposition,
In March 2007 residents in Bournville, Birmingham fought to maintain the historic alcohol free status of the area, in winning a court battle with Tesco, to prevent it selling alcohol in its local outlet, No shops are permitted to sell alcohol in the area and there are no pubs, bars or fast-food outlets in Bournville,[119]
Plans for a large Tesco store in St Albans, Hertfordshire, attracted widespread local opposition, This led to the formation of the "Stop St Albans Tesco Group", In June 2008, St Albans Council refused planning permission for the proposed store,[120]
In April 2011, longstanding opposition to a Tesco Express store in Cheltenham Road, Stokes Croft, Bristol, evolved into a violent clash between opponents and police, The recently opened storefront was heavily damaged, and police reported the seizure of petrol bombs,[121] Opponents have suggested that the store would damage small shops and harm the character of the area,[122]
In July 2013, plans to shut down a small parade of shops on Luton Road in Harpenden, Hertfordshire were met by fierce opposition by local residents, Locals feared that the opening of a new Tesco Express store would bring a large increase in congestion on Luton Road and due to a lack of parking spaces would mean customers would leave their cars on the side of the road on Park Mount, which was already a very narrow and steep hill, Residents also feared an increased the number of youths buying alcohol up until closing time at 23:00, Other concerns were raised such as the noise and light pollution as well as the introduction of a large corporate company to a town which often supports small, independent businesses, The store eventually opened as planned in the summer of 2014,
Halal in UK stores[edit]
As of August 2012, around 27 UK Tesco superstores have halal meat counters,[123] The meat sold is advertised as "stun-free", which puts the meat sold in contradiction of RSPCA standards on animal welfare,[124] The sale of such meat would be illegal in the UK were it not for an exemption in the law granted to Jews and Muslims,[125] Tesco has come under criticism for not selling stunned Halal in its stores and because stores with Halal counters do not always have non-Halal fresh meat counters as well - such as the Edgbaston store in Birmingham,
Horse meat found in burgers[edit]
Main article: 2013 meat adulteration scandal
In January 2013, the British media reported that horse meat had been found in some meat products sold by Tesco, along with other retailers, particularly burgers, David Cameron called this "unacceptable", with products showing 29,1% horse meat in the "Value" range burger, which were supposed to be beef,[126][127] It was later revealed in February 2013 that some of Tesco's Everyday Value Spaghetti Bolognese contained 60% horse meat,[128] Tesco withdrew 26 of its products in response, and announced that they were working with authorities and the supplier to investigate the cause of the contamination,[129]
Slavery in Thailand[edit]
In 2014, The Guardian reported that Tesco is a client of Charoen Pokphand Foods, Over 6 months The Guardian traced the whole chain from slave ships in Asian waters to leading producers and retailers,[130]
Sale of goods from Israel[edit]
Tesco has been targeted by protesters complaining the supermarket chain sells goods made in Israel, with most complaints being about products emanating from Israeli settlements in the West Bank, Protests generally occur when Israeli military operations are being carried out in the Gaza Strip or the West Bank, A protest at a store in Birmingham on 16 August 2014 resulted in a protester being arrested,[131]
Mothballing of new stores[edit]
Tesco's financial crisis of 2014 [132] led to them reducing their capital expenditure on new stores, which led to the boarding up of new unopened stores in Chatteris, Cambridgeshire [133] and Immingham, Lincolnshire,[134] The controversial Chatteris mothballing caused local criticism after the £22m project had re-routed a river and built a controversial roundabout and underpass, whilst the much anticipated Immingham development demolished a local shopping centre and closed several local stores to enable its construction, The impending arrival of Tesco also contributed to the Co-operative to close their store in the town [135] Tesco announcing the indefinite delay in their store opening left the town of around 15,000 inhabitants without a supermarket for an indefinite period, this despite the fact Tesco went ahead with the opening of stores in Little Lever,[136] Dunfermline [137] and Rotherham [138] all of which have an existing supermarket within a couple of miles of the new stores, With the indefinite delay in opening, Immingham is now over 10 miles from the nearest supermarket in the nearest town of Grimsby (there are closer supermarkets in Kingston upon Hull, but these require paying the toll on the Humber Bridge), The supermarket famine for the town however, will end in March 2015 as Aldi has announced they will build a store in the shadow of the empty Tesco building, and with a direct dig at Tesco, have guaranteed it will open on time, with no delays, Work commenced in November 2014,[139]
See also[edit]
Portal icon Hertfordshire portal
Portal icon Companies portal
Portal icon Food portal
List of supermarket chains in the United Kingdom
Tesco Town
Tesco Venture Brands
References[edit]
^ Jump up to: a b c d e f
Further reading[edit]
MacLaurin, Sir Ian (1999), Tiger by the Tail: A Life in Business from Tesco to Test Cricket, London: Pan Books, ISBN 0-330-37371-4,
Simms, Andrew (2007), Tescopoly: How one shop came out on top and why it matters, London: Constable, ISBN 1-84529-511-0,
Humby, Clive; Hunt, Terry; Phillips, Tim (2006), Scoring points: How Tesco continues to win customer loyalty, London & Philadelphia: Kogan Page, ISBN 978-0-7494-4752-6,
Nash, Bethany (2006), Fair-Trade and the growth of ethical consumerism within the mainstream: an investigation into the Tesco consumer, Leeds: University of Leeds, OCLC 75272130,
Leahy, Terry (2012), Management in 10 Words, London: Random House, ISBN 1847940897,
External links[edit]
Wikimedia Commons has media related to Tesco,
Official website
Corporate website
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Tesco
Key people
Jack Cohen Lord MacLaurin Terry Leahy Philip Clarke Dave Lewis
Retail
Tesco Tesco-com Extra Express Metro Homeplus (UK) Dobbies Garden Centres Harris + Hoole (49% holding) Giraffe Restaurants One Stop
International operations
Tesco Lotus Tesco Kipa Tesco Ireland Homeplus (S, Korea)
Services
Tesco Bank Tesco Clubcard Tesco Mobile dunnhumby
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Links to related articles
Coordinates: 51°42'18,89?N 0°1'36,37?W
Categories: Tesco1919 establishments in the United KingdomBritish brandsClothing retailers of the United KingdomCompanies based in HertfordshireCompanies established in 1919Companies listed on the London Stock ExchangeConvenience storesRetail companies of the United KingdomSupermarkets of MalaysiaSupermarkets of Northern IrelandSupermarkets of PolandSupermarkets of the Czech RepublicSupermarkets of the United Kingdom
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SOME GENERAL INFO ABOUT Cooking Light
From Wikipedia, the free encyclopedia
Cooking Light
Cooking Light magazine cover,png
Editor Scott Mowbray
Categories Cooking
Frequency Monthly
Total circulation
(2012) 1,814,471[1]
First issue 1987
Company Southern Progress Corporation (subsidiary of Time Inc,)
Country United States
Language English
Website www,cookinglight-com
ISSN 0886-4446
Cooking Light is an American food and lifestyle magazine founded in 1987, Each month, the magazine includes approximately 100 original recipes as well as editorial content covering food trends, fitness tips, and other culinary and health-related news,
The magazine is published by Birmingham, Alabama-based Southern Progress Corporation, a subsidiary of Time Inc,
Editors[edit]
Katherine M, Eakin (1987–1993)
Doug Crichton (1993–2001)
Mary Kay Culpepper (2001–2009)
Scott Mowbray (2009–present)
References[edit]
This article needs additional citations for verification, Please help improve this article by adding citations to reliable sources, Unsourced material may be challenged and removed, (October 2010)
Jump up ^ "eCirc for Consumer Magazines", Audit Bureau of Circulations, June 30, 2011, Retrieved December 1, 2011,
External links[edit]
Official site
-------------
SOME GENERAL INFO ABOUT Weight loss
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For other uses, see Weight loss (disambiguation),
Weight loss
Classification and external resources
ICD-9
783,21
Weight loss, often known as slimming, in the context of medicine, health, or physical fitness is a reduction of the total body mass, due to a mean loss of fluid, body fat or adipose tissue and/or lean mass, namely bone mineral deposits, muscle, tendon, and other connective tissue, It can occur unintentionally due to an underlying disease or can arise from a conscious effort to improve an actual or perceived overweight or obese state,
Contents [hide]
1 Unintentional 1,1 Characteristics
1,2 Causes 1,2,1 Disease-related
1,2,2 Therapy-related
1,2,3 Social conditions
2 Intentional 2,1 Therapeutic weight loss techniques
2,2 Crash dieting
2,3 Weight loss industry
3 See also
4 References
5 External links
Unintentional[edit]
Characteristics[edit]
Unintentional weight loss may be a result of loss of fat, muscle atrophy, fluid loss or a combination of these,[1][2] It is generally regarded as a medical problem when at least 10% of a person's body weight has been lost in six months[1][3] or 5% in the last month,[4] Another criterion used for assessing weight that is too low is the body mass index (BMI),[5] However, even lesser amounts of weight loss can be a cause for serious concern in a frail elderly person,[6]
Unintentional weight loss can occur because of an inadequately nutritious diet relative to a person's energy needs (generally called malnutrition), Disease processes, changes in metabolism, hormonal changes, medications or other treatments, disease- or treatment-related dietary changes, or reduced appetite associated with a disease or treatment can also cause unintentional weight loss,[1][2][3][7][8][9] Poor nutrient utilization can lead to weight loss, and can be caused by fistulae in the gastrointestinal tract, diarrhea, drug-nutrient interaction, enzyme depletion and muscle atrophy,[3]
Continuing weight loss may deteriorate into wasting, a vaguely defined condition called cachexia,[6] Cachexia differs from st*rvation in part because it involves a systemic inflammatory response,[6] It is associated with poorer outcomes,[1][6][7] In the advanced stages of progressive disease, metabolism can change so that they lose weight even when they are getting what is normally regarded as adequate nutrition and the body cannot compensate, This leads to a condition called anorexia cachexia syndrome (ACS) and additional nutrition or supplementation is unlikely to help,[3] Symptoms of weight loss from ACS include severe weight loss from muscle rather than body fat, loss of appetite and feeling full after eating small amounts, nausea, anemia, weakness and fatigue,[3]
Serious weight loss may reduce quality of life, impair treatment effectiveness or recovery, worsen disease processes and be a risk factor for earlier mortality,[1][6] Malnutrition can affect every function of the human body, from the cells to the most complex functions, including:[5]
immune response;
wound healing;
muscle strength (including respiratory muscles);
renal capacity and depletion leading to water and electrolyte disturbances;
thermoregulation; and
menstruation,
In addition, malnutrition can lead to vitamin and other deficiencies and to inactivity, which in turn may pre-dispose to other problems, such as pressure sores,[5]
Unintentional weight loss can be the characteristic leading to diagnosis of diseases such as cancer[1] and type 1 diabetes,[10]
In the UK, up to 5% of the general population is underweight, but more than 10% of those with lung or gastrointestinal diseases and who have recently had surgery,[5] According to data in the UK using the Malnutrition Universal Screening Tool ('MUST'), which incorporates unintentional weight loss, more than 10% of the population over the age of 65 is at risk of malnutrition,[5] A high proportion (10-60%) of hospital patients are also at risk, along with a similar proportion in care homes,[5]
Causes[edit]
Disease-related[edit]
Disease-related malnutrition can be considered in four categories:[5]
Problem
Cause
Impaired intake Poor appetite can be a direct symptom of an illness, or an illness could make eating painful or induce nausea, Illness can also cause food aversion,
Inability to eat can result from: diminished consciousness or confusion, or physical problems affecting the arm or hands, swallowing or chewing, Eating restrictions may also be imposed as part of treatment or investigations, Lack of food can result from: poverty, difficulty in shopping or cooking, and poor quality meals,
Impaired digestion &/or absorption This can result from conditions that affect the digestive system,
Altered requirements Changes to metabolic demands can be caused by illness, surgery and organ dysfunction,
Excess nutrient losses Losses from the gastrointestinal can occur because of symptoms such as vomiting or diarrhea, as well as fistulae and stomas, There can also be losses from drains, including nasogastric tubes,
Other losses: Conditions such as burns can be associated with losses such as skin exudates,
Weight loss issues related to specific diseases include:
As chronic obstructive pulmonary disease (COPD) advances, about 35% of patients experience severe weight loss called pulmonary cachexia, including diminished muscle mass,[7] Around 25% experience moderate to severe weight loss, and most others have some weight loss,[7] Greater weight loss is associated with poorer prognosis,[7] Theories about contributing factors include appetite loss related to reduced activity, additional energy required for breathing, and the difficulty of eating with dyspnea (labored breathing),[7]
Cancer, a very common and sometimes fatal cause of unexplained (idiopathic) weight loss, About one-third of unintentional weight loss cases are secondary to malignancy, Cancers to suspect in patients with unexplained weight loss include gastrointestinal, prostate, hepatobillary (hepatocellular carcinoma, pancreatic cancer), ovarian, hematologic or lung malignancies,
People with HIV often experience weight loss, and it is associated with poorer outcomes,[11] Wasting syndrome is an AIDS-defining condition,[11]
Gastrointestinal disorders are another common cause of unexplained weight loss – in fact they are the most common non-cancerous cause of idiopathic weight loss,[citation needed] Possible gastrointestinal etiologies of unexplained weight loss include: celiac disease, peptic ulcer disease, inflammatory bowel disease (crohn's disease and ulcerative colitis), pancreatitis, gastritis, diarrhea and many other GI conditions,
Infection, Some infectious diseases can cause weight loss, Fungal illnesses, endocarditis, many parasitic diseases, AIDS, and some other subacute or occult infections may cause weight loss,
Renal disease, Patients who have uremia often have poor or absent appetite, vomiting and nausea, This can cause weight loss,
Cardiac disease, Cardiovascular disease, especially congestive heart failure, may cause unexplained weight loss,
Connective tissue disease
Neurologic disease, including dementia[12]
Oral, taste or dental problems (including infections) can reduce nutrient intake leading to weight loss,[3]
Therapy-related[edit]
Medical treatment can directly or indirectly cause weight loss, impairing treatment effectiveness and recovery that can lead to further weight loss in a vicious cycle,[1]
Many patients will be in pain and have a loss of appetite after surgery,[1] Part of the body's response to surgery is to direct energy to wound healing, which increases the body's overall energy requirements,[1] Surgery affects nutritional status indirectly, particularly during the recovery period, as it can interfere with wound healing and other aspects of recovery,[1][5] Surgery directly affects nutritional status if a procedure permanently alters the digestive system,[1] Enteral nutrition (tube feeding) is often needed,[1] However a policy of 'nil by mouth' for all gastrointestinal surgery has not been shown to benefit, with some suggestion it might hinder recovery,[13]
Early post-operative nutrition is a part of Enhanced Recovery After Surgery protocols,[14] These protocols also include carbohydrate loading in the 24 hours before surgery, but earlier nutritional interventions have not been shown to have a significant impact,[14]
Some medications can cause weight loss,[15] while others can cause weight gain,[16][17]
Social conditions[edit]
Social conditions such as poverty, social isolation and inability to get or prepare preferred foods can cause unintentional weight loss, and this may be particularly common in older people,[18] Nutrient intake can also be affected by culture, family and belief systems,[3] Ill-fitting dentures and other dental or oral health problems can also affect adequacy of nutrition,[3]
Loss of hope, status or social contact and spiritual distress can cause depression, which may be associated with reduced nutrition, as can fatigue,[3]
Intentional[edit]
Intentional weight loss refers to the loss of total body mass as a result of efforts to improve fitness and health, and/or to change appearance,
Weight loss in individuals who are overweight or obese can reduce health risks,[19] increase fitness,[20] and may delay the onset of diabetes,[19] It could reduce pain and increase movement in people with osteoarthritis of the knee,[20] Weight loss can lead to a reduction in hypertension (high blood pressure), however whether this reduces hypertension-related harm is unclear,[19]
Weight loss occurs when an individual is in a state of negative thermodynamic flux: when the body is expending more energy (i,e, in work and metabolism) than it is absorbing (i,e,, from food or other nutritional supplements), it will use stored reserves from fat or muscle, gradually leading to weight loss,
It is not uncommon for some people who are at their ideal body weight to seek additional weight loss in order to improve athletic performance or meet required weight classification for participation in a sport, Others may be driven to lose weight to achieve an appearance they consider more attractive, Being underweight is associated with health risks such as difficulty fighting off infection, osteoporosis, decreased muscle strength, trouble regulating body temperature and even increased risk of death,[21]
According to the U,S, Food and Drug Administration (FDA), healthy individuals seeking to maintain their weight should consume 2,000 calories (8,4 kJ) per day,[22]
According to the Dietary Guidelines for Americans those who achieve and manage a healthy weight do so most successfully by being careful to consume just enough calories to meet their needs, and being physically active,[23]
Low-calorie regimen diets are also referred to as balanced percentage diets, Due to their minimal detrimental effects, these types of diets are most commonly recommended by nutritionists, In addition to restricting calorie intake, a balanced diet also regulates macronutrient consumption, From the total number of allotted daily calories, it is recommended that 55% should come from carbohydrates, 15% from protein, and 30% from fats with no more than 10% of total fat coming from saturated forms,[24] For instance, a recommended 1,200 calorie diet would supply about 660 calories from carbohydrates, 180 from protein, and 360 from fat, Some studies suggest that increased consumption of protein can help ease hunger pangs associated with reduced caloric intake by increasing the feeling of satiety,[25] Calorie restriction in this way has many long-term benefits, After reaching the desired body weight, the calories consumed per day may be increased gradually, without exceeding 2,000 net (i,e, derived by subtracting calories burned by physical activity from calories consumed), Combined with increased physical activity, long-term low-calorie diets are thought to be most effective long term, unlike crash diets which can achieve short term results, at best, Physical activity could greatly enhance the efficiency of a diet, The healthiest weight loss regimen, therefore, is one that consists of a balanced diet and moderate physical activity,[citation needed]
Weight gain has been associated with excessive consumption of fats, sugars, carbohydrates in general, and alcohol consumption,[citation needed] Depression, stress or boredom may also contribute to weight increase,[citation needed] and in these cases, individuals are advised to seek medical help, A 2010 study found that dieters who got a full night's sleep lost more than twice as much fat as sleep-deprived dieters,[26][27]
The majority of dieters regain weight over the long term,[28]
Therapeutic weight loss techniques[edit]
See also: Management of obesity, Bariatrics and Virtual gastric band
The least intrusive weight loss methods, and those most often recommended, are adjustments to eating patterns and increased physical activity, generally in the form of exercise, The World Health Organization recommended that people combine a reduction of processed foods high in saturated fats, sugar and salt[29] and caloric content of the diet with an increase in physical activity,[30]
An increase in fiber intake is also recommended for regulating bowel movements,
Other methods of weight loss include use of drugs and supplements that decrease appetite, block fat absorption, or reduce stomach volume,
Bariatric surgery may be indicated in cases of severe obesity, Two common bariatric surgical procedures are gastric bypass and gastric banding,[31] Both can be effective at limiting the intake of food energy by reducing the size of the stomach, but as with any surgical procedure both come with their own risks[32] that should be considered in consultation with a physician,
Dietary supplements, though widely used, are not considered a healthy option for weight loss,[33] Many are available, but very few are effective in the long term,[34]
Virtual gastric band uses hypnosis to make the brain think the stomach is smaller than it really is and hence lower the amount of food ingested, This brings as a consequence weight reduction, This method is complemented with psychological treatment for anxiety management and with hypnopedia, Research has been conducted into the use of hypnosis as a weight management alternative,[35][36][37][38] In 1996 a study found that cognitive-behavioral therapy (CBT) was more effective for weight reduction if reinforced with hypnosis,[36] Acceptance and Commitment Therapy ACT, a mindfulness approach to weight loss, has also in the last few years been demonstrating its usefulness,[39]
Crash dieting[edit]
A crash diet refers to willful nutritional restriction (except water) for more than 12 waking hours, The desired result is to have the body burn fat for energy with the goal of losing a significant amount of weight in a short time, Crash dieting can be dangerous to health and this method of weight loss is not recommended by physicians,[40]
According to the Academy of Nutrition and Dietetics,[41] "If the diet or product sounds too good to be true, it probably is, There are no foods or pills that magically burn fat, No super foods will alter your genetic code, No products will miraculously melt fat while you watch TV or sleep," Certain ingredients in supplements and herbal products[vague] can be dangerous and even deadly for some people,[citation needed]
Weight loss industry[edit]
Ambox globe content,svg
The examples and perspective in this section deal primarily with USA and do not represent a worldwide view of the subject, Please improve this article or discuss the issue on the talk page, (December 2010)
There is a substantial market for products which promise to make weight loss easier, quicker, cheaper, more reliable, or less painful, These include books, DVDs, CDs, cremes, lotions, pills, rings and earrings, body wraps, body belts and other materials, fitness centers, personal coaches, weight loss groups, and food products and supplements,[42]
In 2008 between US$33 billion and $55 billion was spent annually in the US on weight-loss products and services, including medical procedures and pharmaceuticals, with weight-loss centers taking between 6 and 12 percent of total annual expenditure, Over $1,6 billion a year was spent on weight-loss supplements, About 70 percent of Americans' dieting attempts are of a self-help nature, Although often short-lived, these diet fads are a positive trend for this sector as Americans ultimately turn to professionals to help them meet their weight loss goals,[43][44]
In Western Europe, sales of weight-loss products, excluding prescription medications, topped £900 million ($1,4 billion) in 2009,[44]
See also[edit]
Anorexia
Anti-obesity medication
Cigarette smoking for weight loss
Dieting
Enterostatin
Failure to thrive
Obesity
Online weight loss plans
Physical exercise
Weight gain
Weight loss effects of water
Prenatal nutrition and birth weight
Bulimia nervosa
External links[edit]
Weight loss at DMOZ
Health benefits of losing weight By IQWiG at PubMed Health
Weight-control Information Network U,S, National Institutes of Health
Nutrition in cancer care By NCI at PubMed Health
Unintentional weight loss
[hide]
v ·
t ·
e
Symptoms and signs: Symptoms concerning nutrition, metabolism and development (R62–R64, 783)
Ingestion/Weight
decrease:
Anorexia ·
Weight loss/Cachexia/Underweight
increase:
Polyphagia ·
Polydipsia ·
Orexigenia ·
Weight gain
Growth
Delayed milestone ·
Failure to thrive ·
Short stature (e,g,, Idiopathic)
M: END
anat/phys/devp/horm
noco (d)/cong/tumr, sysi/epon
proc, drug (A10/H1/H2/H3/H5)
M: NUT
cof, enz, met
noco, nuvi, sysi/epon, met
drug (A8/11/12)
Categories: Dietetics
Nutrition
Obesity
Weight loss
Symptoms and signs: General
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SOME GENERAL INFO ABOUT
College
From Wikipedia, the free encyclopedia
This article is about educational colleges, For other uses, see College (disambiguation),
This article has multiple issues, Please help improve it or discuss these issues on the talk page,
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King's College, one of the constituent colleges of the University of Cambridge
A college (Latin: collegium) is an educational institution or a constituent part of one, Usage of the word college varies in English-speaking nations, A college may be a degree-awarding tertiary educational institution, a part of a collegiate university, or an institution offering vocational education,
In the United States, "college" formally refers to a constituent part of a university, but generally "college" and "university" are used interchangeably,[1] whereas in Ireland, the UK, New Zealand, Australia, Canada, Hong Kong and other former and present Commonwealth nations, "college" may refer to a secondary or high school, a college of further education, a training institution that awards trade qualifications, or a constituent part of a university, (See this comparison of British and American English educational terminology for further information,)
Contents
1 Etymology
2 Usage
2,1 Higher education
2,2 Secondary education
2,3 Other
3 Country by country
3,1 Australia
3,2 Canada
3,3 Chile
3,4 Georgia
3,5 Hong Kong
3,6 India
3,7 Ireland
3,8 Israel
3,9 New Zealand
3,10 Philippines
3,11 Singapore
3,12 South Africa
3,13 Sri Lanka
3,14 United States
3,15 Zimbabwe
4 See also
5 References
Etymology
In ancient Rome a collegium was a club or society, a group of people living together under a common set of rules (con- = "together" + leg- = "law" or lego = "I choose" or "I read"),
Usage
See also this comparison of British and American English educational terminology for further information,
Higher education
Within higher education, the term can be used to refer to:[2]
a constituent part of a collegiate university, for example King's College, Cambridge, Cambridge
a college of further education, for example Belfast Metropolitan College
Secondary education
Scotch College, Melbourne is an independent secondary school
In some national education systems, secondary schools may be called "colleges" or have "college" as part of their title,
In Australia the term "college" is applied to any private or independent (non-government) primary and, especially, secondary school as distinct from a state school, Melbourne Grammar School, Cranbrook School, Sydney and The King's School, Parramatta are considered colleges,
There has also been a recent trend to rename or create government secondary schools as "colleges", In the state of Victoria, some state high schools are referred to as secondary colleges, Interestingly, the pre-eminent government secondary school for boys in Melbourne is still named Melbourne High School, In Western Australia, South Australia and the Northern Territory, "college" is used in the name of all state high schools built since the late 1990s, and also some older ones, In New South Wales, some high schools, especially multi-campus schools resulting from mergers, are known as "secondary colleges", In Queensland some newer schools which accept primary and high school students are styled state college, but state schools offering only secondary education are called "State High School", In Tasmania and the Australian Capital Territory, "college" refers to the final two years of high school (years 11 and 12), and the institutions which provide this, In this context, "college" is a system independent of the other years of high school, Here, the expression is a shorter version of matriculation college,
In a number of Canadian cities, many government-run secondary schools are called "collegiates" or "collegiate institutes" (C,I,), a complicated form of the word "college" which avoids the usual "post-secondary" connotation, This is because these secondary schools have traditionally focused on academic, rather than vocational, subjects and ability levels (for example, collegiates offered Latin while vocational schools offered technical courses), Some private secondary schools (such as Upper Canada College, Vancouver College) choose to use the word "college" in their names nevertheless,[3] Some secondary schools elsewhere in the country, particularly ones within the separate school system, may also use the word "college" or "collegiate" in their names,[4]
In New Zealand the word "college" normally refers to a secondary school for ages 13 to 17 and "college" appears as part of the name especially of private or integrated schools, "Colleges" most frequently appear in the North Island, whereas "high schools" are more common in the South Island,
St John's College, Johannesburg
In South Africa, some secondary schools, especially private schools on the English public school model, have "college" in their title, Thus no less than six of South Africa's Elite Seven high schools call themselves "college" and fit this description, A typical example of this category would be St John's College,
Private schools that specialize in improving children's marks through intensive focus on examination needs are informally called "cram-colleges",
In Sri Lanka the word "college" (known as Vidyalaya in Sinhala) normally refers to a secondary school, which usually signifies above the 5th standard, During the British colonial period a limited number of exclusive secondary schools were established based on English public school model (Royal College Colombo, S, Thomas' College, Mount Lavinia, Trinity College, Kandy) these along with several Catholic schools (St, Joseph's College, Colombo, St Anthony's College, Kandy) traditionally carry their name as colleges, Following the st*rt of free education in 1931 large group of central colleges were established to educate the rural masses, Since Sri Lanka gained Independence in 1948, many schools that have been established have been named as "college",
Other
Royal College Colombo
As well as an educational institution, the term can also refer, following its etymology, to any formal group of colleagues set up under statute or regulation; often under a Royal Charter, Examples are an electoral college, the College of Arms, a college of canons, and the College of Cardinals, Other collegiate bodies include professional associations, particularly in medicine and allied professions, In the UK these include the Royal College of Nursing and the Royal College of Physicians, Examples in the United States include the American College of Physicians, the American College of Surgeons, and the American College of Dentists, An example in Australia is the Royal Australian College of General Practitioners,
Country by country
See also: category:Education by country
Australia
In Australia a college may be an institution of tertiary education that is smaller than a university, run independently or as part of a university, Following a reform in the 1980s many of the formerly independent colleges now belong to a larger university, A notable exception is Campion College which operates in Western Sydney, following the American Liberal Arts College tradition,[citation needed]
Referring to parts of a university, there are residential colleges which provide residence for students, both undergraduate and postgraduate, called university colleges, These colleges often provide additional tutorial assistance, and some host theological study, Many colleges have strong traditions and rituals, so are a combination of dormitory style accommodation and fraternity or sorority culture, Less commonly the term college can refer to a superfaculty organizational unit, as in the ANU Colleges,[citation needed]
Most technical and further education institutions (TAFEs), which offer certificate and diploma vocational courses, are styled "TAFE colleges" or "Colleges of TAFE", Some private institutions offering TAFE certificates, university bridging courses, or theological courses of study (i,e, Bible colleges) style themselves "Institutes" or "Colleges",[citation needed]
In Tasmania the term is also used to describe a secondary school that only teaches the final two years of high school (years 11 and 12), e,g, Hellyer College and Hobart College,[citation needed] Throughout Australia many private secondary schools are called colleges,
Canada
Main article: College (Canada)
In Canada, the term "college" usually refers to a technical, applied arts, applied science school or community college, These are post-secondary institutions granting certificates, diplomas, associate's degree, and bachelor's degrees, In Quebec, the term is seldom used; the French acronym for public colleges, CEGEP (College d'enseignement général et professionnel, "college of general and professional education"), is colloquially, yet incorrectly, used as an umbrella term to refer to all collegiate level institutions specific to the Quebec education system, a step that is required to continue onto university (unless one applies as a "mature" student, meaning 21 years of age or over, and out of the educational system for at least 2 years), or to learn a trade, In Ontario, British Columbia and Alberta, there are also institutions which are designated university colleges, as they only grant undergraduate degrees, This is to differentiate between universities, which have both undergraduate and graduate programs and those that do not, In contrast to usage in the United States, there is a strong distinction between "college" and "university" in Canada, In conversation, one specifically would say either "They are going to university" (i,e,, studying for a three- or four-year degree at a university) or "They are going to college" (suggesting a technical or career college),
The Royal Military College of Canada, a full-fledged degree-granting university, does not follow the naming convention used by the rest of the country, nor does its sister school Royal Military College Saint-Jean or the now closed Royal Roads Military College,
The term "college" also applies to distinct entities within a university (usually referred to as "federated colleges" or "affiliated colleges"), to the residential colleges in the United Kingdom, These colleges act independently, but in affiliation or federation with the university that actually grants the degrees, For example, Trinity College was once an independent institution, but later became federated with the University of Toronto, and is now one of its residential colleges (though it remains a degree granting institution through its Faculty of Divinity), In the case of Memorial University of Newfoundland, located in St, John's, the Corner Brook campus is called Sir Wilfred Grenfell College, Occasionally, "college" refers to a subject specific faculty within a university that, while distinct, are neither federated nor affiliated—College of Education, College of Medicine, College of Dentistry, College of Biological Science[5] among others,
There are also universities referred to as art colleges, empowered to grant academic degrees of BFA, Bdes, MFA, Mdes and sometimes collaborative PhD degrees, Some of them have "university" in their name (NSCAD University, OCAD University and Emily Carr University of Art and Design)and others do not,
Online and distance education (E-learning) use "college" in the name in the British sense, for example : Canada Capstone College,[citation needed]
One use of the term "college" in the American sense is by the Canadian Football League (CFL), which calls its annual entry draft the Canadian College Draft, The draft is restricted to players who qualify under CFL rules as "non-imports"—essentially, players who were raised in Canada (see the main CFL article for a more detailed definition), Because a player's designation as "non-import" is not affected by where he plays post-secondary football, the category includes former players at U,S, college football programs ("universities" in the Canadian sense) as well as CIS football programs at Canadian universities,
Chile
In Chile, the term "college" is usually used in the name of some bilingual schools, like Santiago College, Saint George's College etc,
Georgia
International Association of "Tourists and Travelers" – College[clarification needed] International association "tourists and travelers” is a non-commercial, non political and non industrial organization, which is created to develop tourism in Georgia,[6]
Hong Kong
See also: Education in Hong Kong
In Hong Kong, the term 'college' is used by tertiary institutions as either part of their names or to refer to a constituent part of the university, such as the colleges in the collegiate The Chinese University of Hong Kong; or to a residence hall of a university, such as St, John's College, University of Hong Kong, Many older secondary schools have the term 'college' as part of their names,
India
See also: Colleges and institutes in India
The modern system of education was heavily influenced by the British st*rting in 1835,[7]
In India, the term "college" is commonly reserved for institutions that offer degrees at year 12 ("Junior College", similar to American high schools), and those that offer the bachelor's degree, Generally, colleges are located in different parts of a state and all of them are affiliated to a regional university, The colleges offer programmes under that university, Examinations are conducted by the university at the same time for all colleges under its affiliation, There are several hundred universities and each university has affiliated colleges,
The first liberal arts and sciences college in India was C, M, S, College Kottayam, Kerala, established in 1817, and the Presidency College, Kolkata, also 1817, initially known as Hindu College, The first college for the study of Christian theology and ecumenical enquiry was Serampore College (1818), The first Missionary institution to impart Western style education in India was the Scottish Church College, Calcutta (1830), The first commerce and economics college in India was Sydenham College, Mumbai (1913),
Ireland
Parliament Square, Trinity College, Dublin
See also: List of universities in the Republic of Ireland
In Ireland the term "college" is normally use to describe an institution of tertiary education, University students often say they attend "college" rather than "university", Until 1989, no university provided teaching or research directly; they were formally offered by a constituent college of the university,
There are number of secondary education institutions that traditionally used the word "college" in their names: these are either older, private schools (such as Gonzaga College and St, Michael's College) or what were formerly a particular kind of secondary school, These secondary schools, formerly known as "technical colleges," were renamed "community colleges," but remain secondary schools,
The country's only ancient university is the University of Dublin, Created during the reign of Elizabeth I, it is modelled on the collegiate universities of Cambridge and Oxford, However, only one constituent college was ever founded, hence the curious position of Trinity College, Dublin today; although both are usually considered one and the same, the University and College are completely distinct corporate entities with separate and parallel governing structures,
Among more modern foundations, the National University of Ireland, founded in 1908, consisted of constituent colleges and recognised colleges until 1997, The former are now referred to as constituent universities – institutions that are essentially universities in their own right, The National University can trace its existence back to 1850 and the creation of the Queen's University of Ireland and the creation of the Catholic University of Ireland in 1854, From 1880, the degree awarding roles of these two universities was taken over by the Royal University of Ireland, which remained until the creation of the National University in 1908 and the Queen's University Belfast,
The state's two new universities Dublin City University and University of Limerick were initially National Institute for Higher Education institutions, These institutions offered university level academic degrees and research from the st*rt of their existence and were awarded university status in 1989 in recognition of this, These two universities now follow the general trend of universities having associated colleges offering their degrees,
Third level technical education in the state has been carried out in the Institutes of Technology, which were established from the 1970s as Regional Technical Colleges, These institutions have delegated authority which entitles them to give degrees and diplomas from the Higher Education and Training Awards Council in their own name,
A number of Private Colleges exist such as DBS, providing undergraduate and postgraduate courses validated by HETAC and in some cases by other Universities,
Other types of college include Colleges of Education, such as National College of Ireland, These are specialist institutions, often linked to a university, which provide both undergraduate and postgraduate academic degrees for people who want to train as teachers,
A number of state funded further education colleges exist - which offer vocational education and training in a range of areas from business studies, I,C,T to sports injury therapy, These courses are usually 1, 2 or less often 3 three years in duration and are validated by FETAC at levels 5 or 6 or for the BTEC Higher National Diploma award - validated by Edexcel which is a level 6/7 qualification, There are numerous private colleges (particularly in Dublin and Limerick)[citation needed] which offer both further and higher education qualifications, These degrees and diplomas are often certified by foreign universities/international awarding bodies and are aligned to the National Framework of Qualifications at level 6, 7 and 8,
Israel
Main article: List_of_universities_and_colleges_in_Israel#Colleges
In Israel, any non university higher-learning facility is called a college, Institutions accredited by the Council for Higher Education in Israel (CHE) to confer a Bachelor's degree are called "Academic Colleges,"[8] These colleges (at least 4 for 2012) may also offer Masters degrees and act as Research facilities, There are also over twenty teacher training colleges or seminaries, most of which may award only a Bachelor of Education (B,Ed,) degree,
Academic colleges: Any educational facility that had been approved to offer at least Bachelor degree is entitled by CHE to use the term academic college in its name,[9]
Engineering academic college: Any academic facility that offer at least Bachelor degree and most of it faculties are providing an Engineering degree and Engineering license,
Educational academic college: After an educational facility that had been approved for "Teachers seminar" status is then approved to provide a Bachelor of Education, its name is changed to include "Educational Academic college,"
Technical college: A "Technical college"[10] is an educational facility that is approved to allow to provide P,E degree[11] (14'th class) or technician (?????) (13'th class) diploma and licenses,
Training College: A "Training College"[12] is an educational facility that provides basic training for person that would allow to a person to receive a working permit in a field such as alternative medicine, cooking, Art, Mechanical, Electrical and other professions, A trainee could receive the right to work in certain professions as apprentice (j, mechanic, j, Electrician etc,), After working in the training field for enough time an apprentice could have a license to operate (Mechanic, Electrician [13]) , This educational facility is mostly used to provide basic training for low tech jobs and for job seekers without any training that are provided by the nation's Employment Service (????? ???????),
New Zealand
The University of Otago
The constituent colleges of the former University of New Zealand (such as Canterbury University College) have become independent universities, Some halls of residence associated with New Zealand universities retain the name of "college", particularly at the University of Otago (which although brought under the umbrella of the University of New Zealand, already possessed university status and degree awarding powers), The institutions formerly known as "Teacher-training colleges" now style themselves "College of education",
Some universities, such as the University of Canterbury, have divided their University into constituent administrative "Colleges" – the College of Arts containing departments that teach Arts, Humanities and Social Sciences, College of Science containing Science departments, and so on, This is largely modelled on the Cambridge model, discussed above,
Like the United Kingdom some professional bodies in New Zealand style themselves as "colleges", for example, the Royal Australasian College of Surgeons, the Royal Australasian College of Physicians,
Secondary school is often referred to as college and the term is used interchangeably with high school, This is reflected in the names of many secondary schools such as Rangitoto College, New Zealand's largest secondary,
Philippines
Main article: List of universities and colleges in the Philippines
[icon] This section requires expansion with: information from the Philippine Provinces (it has an Metro Manila-centric bias), (July 2012)
In the Philippines, colleges usually refer to institutions of learning that grant degrees but whose scholastic fields are not as diverse as that of a university (University of Santo Tomas, University of the Philippines, Ateneo de Manila University, and De La Salle University), such as the San Beda College which specializes in law and the Central Colleges of the Philippines which specializes in engineering, or to component units within universities that do not grant degrees but rather facilitate the instruction of a particular field, such as a College of Science and College of Engineering, among many other colleges of the University of the Philippines,
A state college may not have the word "college" on its name, but may have several component colleges, or departments, Thus, the Eulogio Amang Rodriguez Institute of Science and Technology is a state college by classification,
Usually, the term "college" is also thought of as a hierarchical demarcation between the term "university", and quite a number of colleges seek to be recognized as universities as a sign of improvement in academic standards (Colegio de San Juan de Letran, San Beda College), and increase in the diversity of the offered degree programs (called "courses"), For private colleges, this may be done through a survey and evaluation by the Commission on Higher Education and accrediting organizations, as was the case of Urios College which is now the Fr, Saturnino Urios University, For state colleges, it is usually done by a legislation by the Congress or Senate, In common usage, "going to college" simply means attending school for an undergraduate degree, whether it's from an institution recognized as a college or a university,
Singapore
The term "college" in Singapore is generally only used for pre-university educational institutions called "Junior Colleges", which provide the final two years of secondary education (equivalent to sixth form in British terms or grades 11–12 in the American system), Since 1 January 2005, the term also refers to the three campuses of the Institute of Technical Education with the introduction of the "collegiate system", in which the three institutions are called ITE College East, ITE College Central, and ITE College West respectively,
The term "university" is used to describe higher-education institutions offering locally conferred degrees, Institutions offering diplomas are called "polytechnics", while other institutions are often referred to as "institutes" and so forth,
South Africa
Although the term "college" is hardly used in any context at any university in South Africa, some non-university tertiary institutions call themselves colleges, These include teacher training colleges, business colleges and wildlife management colleges, See: List of universities in South Africa#Private colleges and universities; List of post secondary institutions in South Africa,
Sri Lanka
There are several professional and vocational institutions that offer post-secondary education without granting degrees that are referred to as "colleges", This includes the Sri Lanka Law College, the many Technical Colleges and Teaching Colleges,
In the United Kingdom, "college" can refer to either sixth form in the context of secondary education, or university in the context of higher education,
Sixth Form
A sixth form college is an educational institution in England, Wales, Northern Ireland, Belize, The Caribbean, Malta, Norway, Brunei Southern Africa, among others, where students aged 16 to 19 typically study for advanced school-level qualifications, such as A-levels and the International Baccalaureate Diploma, or school-level qualifications such as GCSEs, In Singapore and India, this is known as a junior college, The municipal government of the city of Paris uses the phrase "sixth form college" as the English name for a lycée,[14]
Higher education
Main article: Colleges within universities in the United Kingdom
In higher education a college is usually part of a university; such colleges do not award degrees, Universities with constituent colleges are collegiate universities, A college may also be a grouping of faculties or departments, notably in the University of Edinburgh, the University of Salford, the University of Birmingham and the University of Leicester,
In the University of Oxford, University of Cambridge, and University of the Arts London (and formerly in the University of Wales), colleges provide accommodation, tuition and other facilities to students of the university: the university conducts examinations and grants degrees, However the colleges of the University of London are now de facto universities in their own right,
In the other collegiate universities, including the University of Lancaster, University of York, University of Kent, University of St Andrews and University of Durham, the colleges only provide accommodation and pastoral care,
A university college is an independent institution which prepares students to sit as external candidates at other universities or has the authority to run courses that lead to the degrees of those universities, It may also be an independent higher education institution with the power to award degrees, but does not have university status, although it is usually working towards it,
Historically, some universities originated as university colleges, For example, the University of Reading was an external college of the University of Oxford, as University College, Reading, The University is now faculty based,
United States
City College of New York
Saint Anselm College
Agnes Scott College
Boston College
Occidental College
SUNY Purchase College
Main article: Higher education in the United States
In the United States, there are over 4,400 colleges and universities,[15] A "college" in the US formally denotes a constituent part of a university, but in popular usage, the word "college" is the generic term for any post-secondary undergraduate education, Americans go to "college" after high school, regardless of whether the specific institution is formally a college or a university, Some students choose to dual-enroll, by taking college classes while still in high school, The word and its derivatives are the standard terms used to describe the institutions and experiences associated with American post-secondary undergraduate education,
Students must pay for college before taking classes, Some borrow the money via loans, and some students fund their educations with cash, scholarships, or grants, or some combination of any two or more of those payment methods, In 2011, the state or federal government subsidized $8,000 to $100,000 for each undergraduate degree, For state-owned schools (called "public" universities), the subsidy was given to the college, with the student benefiting from lower tuition,[16][17] The state subsidized on average 50% of public university tuition,[18]
Colleges vary in terms of size, degree, and length of stay, Two-year colleges, also known as junior or community colleges, usually offer an associate's degree, and four-year colleges usually offer a bachelor's degree, Often, these are entirely undergraduate institutions, although some have graduate school programs,
Four-year institutions in the U,S, that emphasize a liberal arts curriculum are known as liberal arts colleges, These schools have traditionally emphasized instruction at the undergraduate level, although advanced research may still occur at these institutions,
While there is no national standard in the United States, the term "university" primarily designates institutions that provide undergraduate and graduate education, A university typically has as its core and its largest internal division an undergraduate college teaching a liberal arts curriculum, also culminating in a bachelor's degree, What often distinguishes a university is having, in addition, one or more graduate schools engaged in both teaching graduate classes and in research, Often these would be called a School of Law or School of Medicine, (but may also be called a college of law, or a faculty of law), An exception is Vincennes University, Indiana, which is styled and chartered as a "university" even though almost all of its academic programs lead only to two-year associate degrees, Some institutions, such as Dartmouth College and The College of William & Mary, have retained the term "college" in their names for historical reasons, In one unique case, Boston College and Boston University, both located in Boston, Massachusetts, are completely separate institutions,
Usage of the terms varies among the states, In 1996 for example, Georgia changed all of its four-year institutions previously designated as colleges to universities, and all of its vocational technology schools to technical colleges,
The terms "university" and "college" do not exhaust all possible titles for an American institution of higher education, Other options include "institute" (Massachusetts Institute of Technology), "academy" (United States Military Academy), "union" (Cooper Union), "conservatory" (New England Conservatory), and "school" (Juilliard School), In colloquial use, they are still referred to as "college" when referring to their undergraduate studies,
The term college is also, as in the United Kingdom, used for a constituent semi-autonomous part of a larger university but generally organized on academic rather than residential lines, For example, at many institutions, the undergraduate portion of the university can be briefly referred to as the college (such as The College of the University of Chicago, Harvard College at Harvard, or Columbia College at Columbia) while at others, such as the University of California, Berkeley, each of the faculties may be called a "college" (the "college of engineering", the "college of nursing", and so forth), There exist other variants for historical reasons; for example, Duke University, which was called Trinity College until the 1920s, still calls its main undergraduate subdivision Trinity College of Arts and Sciences, Some American universities, such as Princeton, Rice, and Yale do have residential colleges along the lines of Oxford or Cambridge, but the name was clearly adopted in homage to the British system,[citation needed] Unlike the Oxbridge colleges, these residential colleges are not autonomous legal entities nor are they typically much involved in education itself, being primarily concerned with room, board, and social life, At the University of Michigan, University of California, San Diego and the University of California, Santa Cruz, however, each of the residential colleges does teach its own core writing courses and has its own distinctive set of graduation requirements,
Origin of the U,S, usage
The founders of the first institutions of higher education in the United States were graduates of the University of Oxford and the University of Cambridge, The small institutions they founded would not have seemed to them like universities – they were tiny and did not offer the higher degrees in medicine and theology, Furthermore, they were not composed of several small colleges, Instead, the new institutions felt like the Oxford and Cambridge colleges they were used to – small communities, housing and feeding their students, with instruction from residential tutors (as in the United Kingdom, described above), When the first students came to be graduated, these "colleges" assumed the right to confer degrees upon them, usually with authority—for example, The College of William & Mary has a Royal Charter from the British monarchy allowing it to confer degrees while Dartmouth College has a charter permitting it to award degrees "as are usually granted in either of the universities, or any other college in our realm of Great Britain,"
The leaders of Harvard College (which granted America's first degrees in 1642) might have thought of their college as the first of many residential colleges that would grow up into a New Cambridge university, However, over time, few new colleges were founded there, and Harvard grew and added higher faculties, Eventually, it changed its title to university, but the term "college" had stuck and "colleges" have arisen across the United States,
In U,S, usage, the word "college" embodies not only a particular type of school, but has historically been used to refer to the general concept of higher education when it is not necessary to specify a school, as in "going to college" or "college savings accounts" offered by banks,
Morrill Land-Grant Act
In addition to private colleges and universities, the U,S, also has a system of government funded, public universities, Many were founded under the Morrill Land-Grant Colleges Act of 1862, When the Morrill Act was established, the original colleges on the east coast, primarily those of the Ivy League and several religious based colleges, were the only form of higher education available, and were often confined only to the children of the elite, A movement had arisen to bring a form of more practical higher education to the masses, as "…many politicians and educators wanted to make it possible for all young Americans to receive some sort of advanced education,"[19] The Morrill Act "…made it possible for the new western states to establish colleges for the citizens,"[19] Its goal was to make higher education more easily accessible to the citizenry of the country, specifically to improve agricultural systems by providing training and scholarship in the production and sales of agricultural products,[20] and to provide formal education in "…agriculture, home economics, mechanical arts, and other professions that seemed practical at the time,"[19]
The act was eventually extended to allow all states that had remained with the Union during the American Civil War, and eventually all states, to establish such institutions, Most of the colleges established under the Morrill Act have since become full universities, and some are among the elite of the world,
Zimbabwe
The term college is mainly used by Private or Independant secondary schools with Advanced Level (Upper 6th formers) and also Poly-technical Colleges which confer diplomas only, A student can complete secondary education (General Certificate of Secondary Education, GCSE) at 16years and proceed straight to a poly-technical college or they can proceed to Advanced level (16 to 19years) and obtain a General Certificate of Education (GCE) certificate which enables them to enrol at a University provided they have good grades alternatively with lower grades the GCE certificate holders will have an added advantage over their GCSE counterparts if they choose to enrol at a Poly-technical College, Some schools in Zimbabwe choose to offer the International Baccalaureate studies as an alternative to the GCSE and GCE,
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SOME GENERAL INFO ABOUT THE Food Network
From Wikipedia, the free encyclopedia
(Redirected from Food network)
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For the unrelated website, see The Food Channel, For the concept in ecological science, see food chain, For other uses, see Food network (disambiguation),
Food Network
Food Network New Logo,png
Launched
November 23, 1993
Owned by
Television Food Network, G,P,
(Scripps Networks Interactive [70%],
Tribune Cable Ventures Inc, [30%])
Picture format
1080i (HDTV)
480i (SDTV)
Slogan
Way More Than Cooking
Country
United States
Broadcast area
Nationwide
Headquarters
New York City, New York, United States
Formerly called
TV Food Network (1993–1996)
Sister channel(s)
Cooking Channel
DIY Network
Great American Country
HGTV
Travel Channel
Website
foodnetwork-com
Availability
Terrestrial
Freeview (UK)
Channel 41
Satellite
DirecTV
Channel 231 (HD/SD)
Channel 1231 (VOD)
Channel 2104 (Asia SD)
Dish Network
Channel 110 (HD/SD)
Channel 9462 (HD)
Sky (UK & Ireland)
Channel 251
Channel 262 (+1)
Freesat (UK)
Channel 403
Channel 404 (+1)
DStv (South Africa)
Channel 185
D-Smart (Turkey)
Channel 54 (HD)
Cable
Available on most cable providers
Check local listings
Smallworld Cable (UK)
Channel 222
Channel 223 (+1)
UPC Ireland (Ireland)
Channel 508
Virgin Media (UK)
Channel 287
Streaming media
Meo Online
Watch live (Portugal only)
UPC Horizon
Watch live (Ireland only)
Virgin TV Anywhere
Watch live (UK only)
Food Network (legally known as Television Food Network) is an American basic cable and satellite television channel that is owned by Television Food Network, G,P,, a joint venture between Scripps Networks Interactive (which owns 70% of the network) and the Tribune (FN) Cable Ventures Inc, (which owns the remaining 30%), Despite this ownership structure, the channel is managed as a division of Scripps Networks Interactive, The channel airs both specials and regular episodic programs about food and cooking,
In addition to its headquarters in New York City, Food Network has offices in Atlanta, Los Angeles, San Francisco, Chicago, Detroit, Jersey City, Cincinnati, and Knoxville, Tennessee,
As of August 2013, Food Network is available to approximately 99,283,000 pay television households (86,94% of households with television) in the United States,[1]
Contents
1 History
2 Programming
3 Food Network video game
4 Food Network around the world
5 Television Food Network, G,P,
6 See also
7 References
8 External links
History
Food Network was founded on April 19, 1993 as TV Food Network and was launched on November 23 of that year; its legal name remains Television Food Network, G,P, Within a few years, the network had shortened its on-air brand name, removing the "TV" from its name, It was developed by Reese Schonfeld (one of the founders of CNN), under the direction of Providence Journal president Trygve Myrhen, Its original partners included the Journal itself, Adelphia, Scripps-Howard, Continental Cablevision, Cablevision, and most importantly, the Tribune Company, which provided the network's technical output, The network was initially launched as a preview in September 1993 with two initial shows featuring David Rosengarten, Donna Hanover, and Robin Leach,
Former logo, used from 1997 to 2003,
Schonfeld, who was also a partner in the company, was appointed as managing director of TV Food Network and maintained a spot on its management board along with two Providence Journal employees, The original lineup for the network included Emeril Lagasse (Essence of Emeril), Debbi Fields, Donna Hanover, David Rosengarten, Curtis Aikens, Dr, Louis Arrone, Jacques Pépin and Robin Leach, The following year, the network acquired the rights to the Julia Child library from WGBH,
In 1995, Schonfeld resigned as managing director of the network, but remained on its board until 1998, when he sold his interest in the company to Scripps, Greg Willis and Cathy Rasenberger were the two of the original members of the st*rt-up team who led the affiliate sales and marketing of the company from 1995 to 1998, when the network experienced massive growth, In fact, in 1997, it was the second fastest growing cable network, Greg Willis served as senior vice president of worldwide distribution until he left to join Liberty Media in 1998,
Food Network logo used from 2003 to 2013, In 2013, a new version of this logo was introduced with a different font,
The A, H, Belo Corporation acquired Food Network when it purchased The Providence Journal Company in 1996, Myrhen left the Journal Company the following year, Belo sold the network to the E, W, Scripps Company in 1997, in a trade deal that resulted in Belo acquiring the television-radio station combination of KENS-AM/TV in San Antonio, Texas, In March 2009, the Food Network launched a repurposed Food,com as a bookmarking site that allows users aggregate and search for recipes from different sources online,
The 1080i high definition simulcast feed of Food Network launched on March 31, 2008,
Food Network was first launched outside of North America in the United Kingdom on November 9, 2009, and in Asia on July 5, 2010 (on st*rHub TV channel 433 and in HD on channel 468),[2] Since the UK launch on November 9, 2009 on Sky,[3] the channel has been added to the Freesat,[4] Freeview[5] and Virgin Media platforms,[6]
Programming
Further information: List of programs broadcast by the Food Network
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