ECHO 2016 COLLEGE MAGAZINE

More documents

Recommendations

Info

peer speak Rohith Ravuri, 1st year BHMCT Tips and tricks while cooking • To retain the white color of Cauliflower Add a tbsp of milk while cooking cauliflower. • To get fluffy rice Add a tbsp of fresh lemon juice or oil while cooking rice to get fluffy and white grains. • How to store leftover chapatti dough Store leftover dough in the refrigerator in an air tight container after applying a little oil over it to prevent it from drying. Sprinkle water over the rice and then reheat it to get softer. • To prevent tears while chopping onions Cut off both ends, peel the onions and wash the onions under cold water. • To retain the green color of peas; Add a pinch of sugar when boiling green peas to retain their green colour. • For easy digestion ; Add a pinch of hing when cooking any dhal, legumes, potato or any dish to aid in digestion. • For perfect cooking; When a curry or gravy is kept in pan in a simmer, just cover it with a lid and pour some water on top of the lid. So that the gravy or curry which is in pan doesn’t stick the bottom. Raghavendra, 1st year BHMCT Vegetables Hurt Ecology More Than Meat A study claims growing vegetables require more resources than live stock. In a striking new study, vegetarian foods are considered to be more harmful to the environment than non-vegetarian. Lettuce (vegetable) is “over three times worse in green house gas emissions than eating bacon(processed meat)”according to researchers from the Carnegie Mellon university ,United States, who analyzed the impact per calorie water use and emissions published in the environment systems and decisious journal, the study goes against the grain of recent calls for humans to quit eating meat to curb climate change. Researchers did not argue against the idea people should be eating less meat or the fact that live stock contributes to an enormous proportional of global emissions – up to 51 percent according to some studies, but found that eating only the recommended foods prescribed in recent advice from the US department of agriculture increased a precious impact on the environment across all three factors even over all calorie intake was reduced. The experts examined how growing, processing and transporting food; sales and services; and house hold storage and use all took a toll on environment for different foods. Paul Fischbeck , study co- author and CMU’s professor of social and decisious sciences said, “Lots of common vegetables require more resources per calorie than what you think”. “Egg plant, Celery and Cucumbers look particularly bad when compared to pork or chicken”, he said. According to the authors, the study analyzed the impact on the environment from changing the average US diet to three new “dietary scenarios”.Simply reducing the number of calorie consumed, without changing the proportion of meat and other food types , cut combined emissions , energy and water by around 9 %. Perhaps understandably maintaining calorie intake but completely shifting to healthy foods increased energy by 43%, water by 16% and emissions by 11%. V. Ganesh V. Gyaneshwar Call : 93477 33661 96030 13030, 040-24516549 Ganesh & Co. WHOLESALE VEGETABLE SUPPLIERS MARRIAGE & ALL TYPES OF FUNCTIONS 58 ECHO - 2016 Madannapet Market, Saidabad, Hyd - 59
PLACEMENTS 2014 - 2015 OUR RECRUITERS www.rchmct.org | info@rchmct.org ECHO - 2016 59
Page 3 and 4:
FROM EDITOR’S DESK Dear Readers,
Page 5 and 6:
MESSAGE I am happy to note that the
Page 7 and 8:
16-03-2016 MESSAGE I am glad to lea
Page 9 and 10: CHAIRMAN’S MESSAGE The Successful
Page 11 and 12: Marriott… Opening Doors to World
Page 13 and 14: PRINCIPAL’S PREAMBLE Learning is
Page 15 and 16: With best compliments from : SCHOOL
Page 17 and 18: Advanced Training Kitchen This trai
Page 19 and 20: What are the biggest challenges you
Page 21 and 22: Ms. Neeraja HR Manager, Sheraton, H
Page 23 and 24: Please share your opinion on digita
Page 25 and 26: ECHO - 2016 23
Page 27 and 28: With increasing integration and hig
Page 29 and 30: ITC Hotels Responsible Luxury' Init
Page 31 and 32: Lesson for Rookie Chefs (What you w
Page 33 and 34: snapshots of external competitions
Page 35 and 36: ABHISHEK CHOWDARY Best Passed out -
Page 37 and 38: We are supplying our proudcts to ma
Page 39 and 40: 19th Executive Development Workshop
Page 41 and 42: Horticulture Visit AP Horticulture
Page 43 and 44: Guest Session A Guest Lecture on
Page 45 and 46: esidential luxury Hyatt Hotels, mid
Page 47 and 48: Food Festival & Website Launch Niza
Page 49 and 50: Farewell Party 2016 College Farewel
Page 51 and 52: We are GRATEFUL for the opportunity
Page 53 and 54: deciding between two values might b
Page 55 and 56: Welcome to the future of Dining Tre
Page 57 and 58: taste, people tend to associate a f
Page 59: peer speak N. Alekhya, 1st year BHM
show all

ECHO 2016 COLLEGE MAGAZINE

Create successful ePaper yourself

Delete template?

Save as template?