FIVE SOLUTION IDEAS Preparing & Cooking Food With Only One Hand - PowerPoint PPT Presentation

Jan 31, 2024 •186 likes •249 views

FIVE SOLUTION IDEAS Preparing & Cooking Food With Only One Hand MECHENG 5682.02 | AU 2018 | Design Project Research Presentation | Team #4: B. Babcock, M. Dubin, A. Malhotra, E. Shust, G. Wilson Design a product that prevents a mixing 1

FIVE SOLUTION IDEAS Preparing & Cooking Food With Only One Hand MECHENG 5682.02 | AU 2018 | Design Project Research Presentation | Team #4: B. Babcock, M. Dubin, A. Malhotra, E. Shust, G. Wilson
Design a product that prevents a mixing 1 container from moving around and allows the user to easily lift and pour out mixtures. THE EASY BOWL Spout for easy pouring Handle for holding Rubber non-slip bottom Removable bottom so mixtures can slide out Easy unscrew motion MECHENG 5682.02 | AU 2018 | Design Project Research Presentation | Team #4: B. Babcock, M. Dubin, A. Malhotra, E. Shust, G. Wilson
Design a product that prevents a mixing 2 container from moving around and allows the user to easily lift and pour out mixtures. THE SQUEEZE BOWL Bowl made of a flexible material Bowl can be squeezed to remove mixtures Suction-cup on the bottom MECHENG 5682.02 | AU 2018 | Design Project Research Presentation | Team #4: B. Babcock, M. Dubin, A. Malhotra, E. Shust, G. Wilson
Design a product that can hold difgerent 3 foods in place so that one handed individuals will be able to cut them safely and sanitarily. THE ROUNDED CUTTING BOARD Knife handle allows full control Concave surface with convex knife allows for smooth, safe cutting Shape of board keeps food from rolling away MECHENG 5682.02 | AU 2018 | Design Project Research Presentation | Team #4: B. Babcock, M. Dubin, A. Malhotra, E. Shust, G. Wilson
Design a product that allows for minimum 4 physical stress on the user while pouring hot liquid from a large pot, while also maximizing effjciency and minimizing injury risk. THE POT INSERT Handle for easy Lifts out of removal pot with ease Reusable strainer mesh fits into any pot MECHENG 5682.02 | AU 2018 | Design Project Research Presentation | Team #4: B. Babcock, M. Dubin, A. Malhotra, E. Shust, G. Wilson
Design a product that allows a user with one 5 hand to spread food thoroughly without the food moving around. SQUEEZE N’ SPREAD Easy button for squeezing out condiment of choice BONUS: Removes the need to open lids of jars or bottles No-clog valve for condiment to come out of MECHENG 5682.02 | AU 2018 | Design Project Research Presentation | Team #4: B. Babcock, M. Dubin, A. Malhotra, E. Shust, G. Wilson

Recommend

Cooking Academy Holistic Food Preparation Cooking Academy Holistic Food Preparation Module #3

Cooking Academy Holistic Food Preparation Cooking Academy Holistic Food Preparation Module #3 Soups The Cooking Academy Modules Holistic Food Preparation Smoothies & Juicing Salads Soups & Stews Simply Raw Sprouting & Sweets

417 views • 39 slides

Cooking Academy Holistic Food Preparation Cooking Academy Holistic Food Preparation Module #1

Cooking Academy Holistic Food Preparation Cooking Academy Holistic Food Preparation Module #1 Getting Good in the Kitchen Our Agenda for Today Introduction What this section of Academy will do for you What we will cover The Modules This

734 views • 52 slides

SA A SA Am ( whole milk may be used in cooking and preparing foods from 6 months ) C (unless

SA A SA Am ( whole milk may be used in cooking and preparing foods from 6 months ) C (unless under the supervision of a medical practitioner) W First Milk! F Cold water sterilisation .Wash t Steam sterilising Sterilising by boiling

137 views • 13 slides

BY Top Food Trends People are cooking Consumers are Fresh is a healthy more at home. One of

BY Top Food Trends People are cooking Consumers are Fresh is a healthy more at home. One of interested in new eating strategy for the three consumers has products, upscale majority of consumers changed their cooking presentation &

390 views • 18 slides

China Food Company Plc A leading Chinese manufacturer of cooking and dipping sauces Interim

China Food Company Plc A leading Chinese manufacturer of cooking and dipping sauces Interim Results Presentation September 2013 Overview Established in 1994, CFC has two businesses manufacture and distribution of cooking and dipping

224 views • 20 slides

From CPO to Cooking Oil Introduction to Palm Oil Processing Purwiyatno Hariyadi, PhD

Intro to Palm Oil Processing From CPO to Cooking Oil Introduction to Palm Oil Processing Purwiyatno Hariyadi, PhD hariyadi@seafast.org Professor of Food Process Engineering Department of Food Science and Technology And Southeast Asian Food

567 views • 43 slides

Building a Healthy Food Environment in Schools Garrett Berdan, Chef/RDN Child Nutrition

Building a Healthy Food Environment in Schools Garrett Berdan, Chef/RDN Child Nutrition Specialist Oregon Department of Education Child Nutrition Programs "I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good

190 views • 17 slides

Ideas for Cooking and Nutrition (ICAN) ican.nmsu.edu 1-877-993-3637 Gabriel Gomez, Regional

Ideas for Cooking and Nutrition (ICAN) ican.nmsu.edu 1-877-993-3637 Gabriel Gomez, Regional Coordinator - ICAN Cooperative Extension College of Agricultural, Consumer and Environmental S ciences New Mexico S tate University, Albuquerque,

259 views • 25 slides

The Master Plan Contents Arts + Cul Food + Cooking Wellness + Pla Hist Gar 1 Park Support

The Master Plan Contents Arts + Cul Food + Cooking Wellness + Pla Hist Gar 1 Park Support Educ Innov 3 2 5 6 4 The Land The Framework The Program Implementation Change Over Time 1. Edges and Neighbors 1. Balancing Two

587 views • 12 slides

Whats Cooking? Young college students find it difficult to track all the fast food they eat

Whats Cooking? Young college students find it difficult to track all the fast food they eat out so that they can find similar, healthier recipes to cook at home. Samuel Guan, Dylan Lawton, Nilay Muchhala, Michael Xie Persona Recap

233 views • 8 slides

Cooking Up Change San Diego Unified School District Food and Nutrition Services San Diego

Cooking Up Change San Diego Unified School District Food and Nutrition Services San Diego Unified Food Services Second largest school district in California We serve over 300 sites in San Diego 60% of our students qualify for free or reduced

444 views • 16 slides

Cooking Up Change San Diego Unified School District Food and Nutrition Services San Diego

Cooking Up Change San Diego Unified School District Food and Nutrition Services San Diego Unified Food Services Second largest school district in California We serve over 275 sites in San Diego 60% of our students qualify for free or reduced

577 views • 18 slides

THE ADAPTIVE COOKING PROGRAM LONDON, ONTARIO What Is Adaptive Cooking? Consideration Of:

THE ADAPTIVE COOKING PROGRAM LONDON, ONTARIO What Is Adaptive Cooking? Consideration Of: Disability Age Cognitive Function Financial Status Living Situation Disabilities Sight Varying degrees of dependence Low

524 views • 16 slides

App based Physics Preparing for the Future...TODAY Compilation of ideas from Michael Stranges

App based Physics Preparing for the Future...TODAY Compilation of ideas from Michael Stranges presentation in Portland, Pat Callahan and Dave McCachrens preparation for March 2014 workshop at Misericordia Univ. in PA and participants of

785 views • 64 slides

SERVER AND STORAGE SOLUTION INTRODUCTION Preparing, financing and implementing infrastructure

SERVER AND STORAGE SOLUTION INTRODUCTION Preparing, financing and implementing infrastructure projects in Sub-Saharan Africa Total assets Founded Owned R82.3bn 1983 100% Equity DBSA by SA Act 1997 Government R35bn Externally Well

869 views • 10 slides

Product presentation Presentation content What is the essence of the RETIGO Vision? To give

Product presentation Presentation content What is the essence of the RETIGO Vision? To give chefs a unique product capable of: Excellent cooking results Preparing food across various cuisines Satisfying the strictest standards

740 views • 17 slides

Follow Up January 23 rd 2019 Kim Leung, RDN Goals of the Assessment With consideration of the

Get Schools Cooking Grant Program Follow Up January 23 rd 2019 Kim Leung, RDN Goals of the Assessment With consideration of the districts primary goal to improve food quality, use fresh ingredients and fully transition to scratch-cooking: q

351 views • 18 slides

Innovative 100%Natural, Vegetarian/Vegan BURGERS F ast Cooking Dry Mix . Attention all private

Innovative 100%Natural, Vegetarian/Vegan BURGERS F ast Cooking Dry Mix . Attention all private label companies, restaurants, fast food chains , supermarkets cains and wholesale suppliers who wish to add or expand their existing assortment of

326 views • 3 slides

Organic Solution Management LLC . Waste Water Treatment and Food Waste Indiana Food Scrap

Organic Solution Management LLC . Waste Water Treatment and Food Waste Indiana Food Scrap Initiative Stakeholder Meeting June 22, 2016 Indianapolis, IN Chris Pierce S OSM LOCATIONS North America Milwaukee Gallatin , TN (Lab and Office)

177 views • 17 slides

GENERAL INFO ABOUT THE CLASSES OF MyTuscanKitchen .com WHEN? The cooking classes of

Agrituris mo La Ca Solare and Arianna & Friends Tour Operator Present THE FIRST COOKING SCHOOL IN THE VALDERA REGION MyTuscanKitchen .com , the first cooking school in the Valdera area is launching its weekly calendar for small groups. The

108 views • 8 slides

Nursery 2 Prepared by: MNR Topic Ideas USES of water Where is it FOUND? SHELTER for

Nursery 2 Prepared by: MNR Topic Ideas USES of water Where is it FOUND? SHELTER for PROPERTIES living things Of water Nursery 2 Topic Ideas HOUSEHOLD Indoor -Drinking, to keep us Hydrated -Food preparation, importance of clean food

551 views • 32 slides

FCAL : Smart Solar Cooking 1 2 3 Motivation 3,771,983,700 kWh of energy usage for cooking

FCAL : Smart Solar Cooking 1 2 3 Motivation 3,771,983,700 kWh of energy usage for cooking in the United States 4 Globally... Source: International Energy Agency (2013) 7.05 PWh = 7,050,000,000,000 kWh 5 6 The Broader Issue Source:

701 views • 31 slides

FOOD CONCEPT All day a la carte finger food menu, no forks, no knives, plated from the kitchen,

FOOD CONCEPT All day a la carte finger food menu, no forks, no knives, plated from the kitchen, working on the same principle as a tea time concept where different varieties of bite size foods are presented on T-Stand upon order. (No cooking

187 views • 5 slides

Basic Food S afety Chopped Orientation It is important to know basic food safety techniques when

Basic Food S afety Chopped Orientation It is important to know basic food safety techniques when preparing food to eat. Food can carry germs that make you sick. Dirty utensils, hands, clothes or work area can also spread germs to the food you are

544 views • 9 slides