kek coklat rendah lemak :) kandungan kalori : 153kcal, lemak :15g, karbohidrat: 55g, protein :3g, serat: 44g : 25.7g

tip : kek ini tidak menggunakan mentega dan telur dan ia semestinya rendah lemak. toppingnya mengantikan krim dengan susu yang kurang lemak. anda boleh menikmati tanpa kandungan lemak yang berlebihan.

BAHAN2;

2 cawan tepung gandum
1 sudu teh serbuk penaik
1 sudu teh soda bikarbonat
12 sudu serbuk koko
1 cawan gula kastor
1 cawan minyak jagung
1/2 cawan air
1/2 cawan susu rendah lemak
1/2 cawan yogurt asli rendah lemak
1 sudu teh esen vanilla

CARA PENYEDIAAN :

1. panaskan ketuhar pada suhu 180darjah celcius
2. ratakan loyang 7inci dengan sedikit minyak dan tepung atau alaskan dengan kertas minyak.
3. ayak tepung dengan serbuk penaik, bikarbonat soda dan serbuk koko.
4. campurkan semua bahan dan pukul mengunakan mesin pemukul kek selama 3-4 minit sehingga sebati.jangan pukul terlalu lama.
5. bakar dalam ketuhar selama 25minit atau sehingga kek masak.
6 keluarkan kek dari acuan dan boleh sapukan toppingnya.

TOPPING:
100g coklat masak
50ml susu cair
1/2 sudu minyak sayur

CARA MENYEDIAKAN:
masakan semua bahan topping sehingga cair dan sebati.sejukkan sebentar sehingga ia sedikit likat dan curahkan pada kek setelah sejuk.

Peering into the micro world - The Big Picture - Boston.com

Peering into the micro world - The Big Picture - Boston.com

Microalgae seen under the microscope: CO2-feeders in the ocean. (A. Stuhr/ IFM-GEOMAR) #

Scanning electron microscope image of a leaf from a Black Walnut tree. Image shows a cross-section of a cut leaf, itsupper epidermal layer, mesophyll layer with palisade cells and vascular bundles, and lower epidermal layer. The protrusion at center is just over 50 microns tall. (Dartmouth Electron Microscope Facility/Dartmouth College)#

Electron micrograph close-up of a weevil (Curculionidae family) - its snout is just over 100 microns wide. (Dartmouth Electron Microscope Facility/Dartmouth College) #

Squid Suckers, winner of Honorable Mention in the 2008 International Science and Engineering Visualization Awards. Loligo pealei squids have eight arms and two tentacles, all of which are coated with suction-cups, lined with fangs composed of chitin. These tiny suckers, whose diameters are around 400 microns, ultimately allow the half-meter-long squid to get a solid grip on its environment. (Courtesy of Jessica D. Schiffman and Caroline L. Schauer; Drexel University)#

Color-Coded Cutting Boards

White - used for bakery and dairy items.

Green - Salad and fruit

Red - Raw meat.

Yellow - Cooked meat.

Brown - Vegetables.

Blue - Raw fish.


One of the most common causes of food-related illness (a.k.a food poisoning) is something called cross-contamination, or the transfer of harmful bacteria from one food product to another by way of contaminated tools, equipment or hands.

In many cases of cross-contamination, cutting boards are a prime culprit. For that reason, using separate, color-coded cutting boards for different ingredients is a great way of preventing cross-contamination.

The colors help you keep track of which cutting boards are for reserved for which types of foods, so that you're less likely to cut lettuce on the same board you just used for prepping raw poultry.

Sound complicated? Fortunately, you don't need to adopt the entire system in order to cook more safely at home. Even having one separate, distinctively colored cutting board that's reserved just for raw meat is a great idea — one that will go a long way toward minimizing your chances of a food-related illness.