Research Report Template (1) 007 (2)
docx
keyboard_arrow_up
School
Hilton High School *
*We aren’t endorsed by this school
Course
SITXCCS006
Subject
Finance
Date
Jun 19, 2024
Type
docx
Pages
13
Uploaded by DukeMagpiePerson591
This document is Research Report Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC007
Research report
Why do we use stocks, sauces and soups?
Discuss the use of stocks, sauces and soups in cookery. What dishes are stocks and sauces used with? What dishes are soups matched with? What service styles serve soup? Stock:
Every western culinary technique starts with stocks. To make the sauces and soups, sticks are most frequently utilised. Stocks have not been widely used. The soups and the sauce that is served with the entrees are made with white or clear stock.
Stocks are used with some of the following dishes
o
chicken legs braised with rosemary in the oven
o
Chicken in a white wine sauce with garlic roasting
Sauces:
The sauces are served with the food to add flavour, wetness, and colour contrast to the dish's texture.
Sauces are used with some of the following dishes
o
Barbecue Sauce:
Served with meat
o
Adobo-Honey Sauce:
accompanied by salads, vegetables, and many kinds of meat
Soups:
Soups are consumed to stay hydrated throughout the day because they are liquids. Making and eating soups regularly can help you stay energetic and establish a strong immune system. You benefit from a boost to your immune system. In order to aid sick individuals in their battle against bacteria, many different soups are provided to them.
Soups are used with some of the following dishes
o
Gorgonzola with walnuts in a pear salad
o
Potato and Green Bean Salad
o
Baked cheese and Veggie Quesadillas
Following are the dishes that are matched with soup
Chicken and rice soup with potato and green bean salad
French onion soup with a pear salad with walnuts and gorgonzola
Baked cheese and vegetables o Fried Paneer Cheese Pakora with Curried Chicken Soup o Shrimp Avocado Soup with Tomato Vegetable Soup or Quesadillas with Tortilla
Soup
Following are the service style of Soups
Soups that can be served in following:
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
1
o
Soup cups
o
Soup bowls
Stocks Identify different types of stock, including the main four stocks you have learned about during this unit.
Also identify some regional/traditional varieties. Describe the difference in preparation of white and brown stocks, including basic ingredients and ingredient ratios. Briefly explain the cooking process, including approximate cooking durations for brown, white, fish and vegetable stocks. In every western cooking, stocks serve as the foundation. The soups and sauces are most frequently made with sticks. There hasn't been much stock use. To make the soups and the sauce that is served
with the entrees, white or transparent stock is utilised.
Essential parts ofstock
o
Major flavoring ingredients
o
liquid, most often water · Mirepoix
Mirepoix: The flavour base that is being formed or prepared after the diced vegetables are cooked in butter or other fats is known in the culinary world as "mirepox."
Aromatics: These are the vegetables that have been infused with a rich flavour and scent.
Types of Stocks
o
White stock: This stock is the kind of transparent stock or pale liquid that is simmered.
o
Brown stock: This stock is a particular form of amber liquid that is made by first browning or roasting it.
o
Fumet: This is being prepared by the fish bone.
o
Court bouillon: This is an aromatic broth of vegetable.
o
Glace: This is being reduced and prepared so that it has a consistency similar to jelly.
Sauces
Identify and describe each of the five mother sauces, including:
●
ingredients ●
preparation technique/methods Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
2
●
derivatives of each mother sauce
1.
Béchamel sauce:
Ingredients
o
2 Cups Milk
o
1 tbsp butter
o
2 tbsp Flour
o
Pinch of Nutmeg
o
½ cup Parmesan Cheese
Preparation Techniques/ Methods:
1. In a large, heavy saucepan over medium heat, bring the milk to a boil. Maintain a very low
flame and keep the milk warm.
2. Next, melt the butter in a separate pot over low heat. Once it begins to bubble, add the flour and whisk until the mixture begins to turn brown and forms a brown paste. at least three to four minutes
3. Continue whisking the paste while adding the heated milk; this will cause steam to form. The milk should be heated to a simmer before being whisked for at least 10 minutes to thicken the sauce.
4. After the cheese has been added and the dish has finished cooking, stir in the nutmeg.
Derivations of Béchamel sauce:
o
Cream sauce
o
Sauce Mornay
o
Sauce Fine herbs
Hollandaise Sauce
Ingredients
o
4 egg yolks
o
1 tablespoon freshly squeezed lemon juice
o
1/2 cup unsalted butter, melted (1 stick)
o
Pinch cayenne
o
Pinch salt
Preparation Method
1. First, microwave the butter for at least one minute.
2. Next, put the egg yolks in a blender with the lemon juice, Dijon salt, and cayenne pepper, and blend for 5 seconds.
3. while the blender is running, stir in the hot butter. The team will thereafter slowly begin to
develop.
4. Finally, add the sauce to the bowl and serve the food with it.
Derivations of Hollandaise Sauce
o
Bearnaise Sauce
o
Choron Sauce
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
3
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
o
Foyot Sauce
o
Maltaise Sauce
o
Mousseline Sauce
o
Identify two classical sauces and two contemporary sauces. For each one, provide abrief background on theirorigin
Identify two classical sauces and two contemporary sauces. For each one, provide a brief background
on their origin.
Béchamel Sauce
: This sauce, which is made with milk and roux, is regarded as the classic sauce. It was originally made with this sauce. Glue sauce is another name for this sauce.
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
4
1.
Hollandaise Sauce:
The flavour of this sauce is incredibly buttery and thick. Dutch sauce, commonly referred to as Hollandaise, is an emulsion of butter, lemon juice, and egg yolks.
Identify and describe the three soup classifications. Identify the typical serving size of entrée and main
soups, and the types of garnishes that can be used.
Clear soups:
The clear soup is the soup which is made up of no thickening agent within them. Consommé soup is the clear soup which is being prepared by clarifying the meat or the fish broth.
Cream soups:
Cream soup is a soup which is being prepared with the use of cream, or light cream, in this soup many times diary products such as cheese or milk is also being added.
Vegetable soups:
The vegetable soup is the most common soup which is being used to prepare the vegetables and the leaf of them as these will be the primary ingredients.
Identify two classical soups and two contemporary soups. For each one, provide a brief background on their origin. o
Quick Tomato Soup:
This soup is the simplest soup which is made up of chopped tomato which is being cooked down and being prepared on the simmer till the once it loses in the raw tomatoes.
o
Classic French Onion Soup:
This soup was first originated in the Paris and is being made up of the beef broth and onions are being caramelized.
Identify and briefly describe three national soups, including:
●
country of origin ●
brief history ●
ingredients
●
how the soup is served
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
5
●
any garnishes and accompaniments. Soups are the liquid food which is being served specially with the meat, fish and vegetables. Ø It is something which is the suggesting or having the consistency or the nutrition within the quality of the soup.
Types of soups
o
Clear soups
o
Thick soups
o
Vegetable soups
o
Puree soups
o
Cream soups
Identify and describe the three soup classifications. Identify the typical serving size of entrée and main soups, and the types of garnishes that can be used.
Clear soups:
The soup that contains no thickening ingredient is known as transparent soup. Consommé soup, often known as clear soup, is made by clarifying the meat or fish broth.
A cream soup Cream soup is a type of soup that is made with cream or light cream; frequently, dairy ingredients like cheese or milk are also added to cream soup.
Vegetable soups: The most popular soup used to prepare vegetables and their leaves, which will be the main ingredients, is a vegetable soup.
Quick Tomato Soup:
The simplest soup you can make is this one, which is made of chopped tomatoes that are simmered and cooked until the raw tomatoes are gone.
Classic French Onion Soup:
This soup was first originated in the Paris and is being
made up of the beef broth and onions are being caramelized.
Identify and briefly describe three national soups, including:
o
country oforigin
o
brief history
o
ingredients
o
how the soup isserved
o
any garnishes and accompaniments.
Following are the three national soups of Australia:
o
Pie Floater:
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
6
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Country of Origin: South Australia
Brief History:
In Adelaide, the pie floater is a common Australian dish. The pie floater, which is thought to have been created for the first time in the 1890s, became popular as a meal offered by South Australian pie trucks. It was regarded as a South Australian heritage icon in
2003.
Ingredients: Meat Pie and Pea Soup
How the soup is served: To be extra real you can serve the pie topsy turvy in the soup. Pea Soup – Our conventional style soup is made with dried blue heater peas or Marrowfat peas – they give the best surface for soft pea soup once cooked!
Cauliflower soup:
Country of Origin: Danish
Brief History:
The earliest known version of cauliflower soup dates from the very beginning of the 20th century. It is generally acknowledged that the meal has its origins in Danish culture, where cooks would make soup using whatever ingredients were available at the moment. This fact is very important because a formula's setting and customs are what give something its distinctive flavor.
Ingredients: Cauliflower, Carrot, Celery, water, chicken bouillon, butter
How the soup is served: Serve the soup with Kale Caesar salad, cheesy garlic breadsticks.
any garnishes and accompaniments: can be garnished with herbs and bacon.
o
Minestrone Soup:
Country of Origin:
Italy
Brief History:
Minestrone has a long and illustrious history. When Rome defeated Italy
in the second century BC, its fame began to soar. This "helpless man's soup" was prepared by Italian workers using leftover dinner fixings. e.
Ingredients:
Yellow onion, extra-virgin olive oil, carrots, ribs celery, tomato paste, garlic, seasonal vegetables, dried oregano, thyme, Tomato, vegetable broth.
Garnish the soup
with Homemade vegan Permesan.
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
7
Appearance and presentation
Choose at least one stock, one sauce and one soup (unless your assessor has provided you with specific ones to research). Describe how each should appear. How should they be presented to maximise customer appeal?
●
Stock:
●
Sauce:
●
Soup:
Stock:
Chicken Stock
It has brown Yellow color in appearance.
Sauce:
Béchamel Sauce
This sauce, which is made with milk and roux, is regarded as the classic sauce. It was originally made with this sauce. Glue sauce is another name for this sauce.Soup:
o
Beef Consumme
Appearance and presentation:-
The resulting product is a decent fluid with either a deep golden hue (for consommé made from hamburger or veal) or an incredibly light yellow hue (for consommé made from chicken). Because they will typically cool off more quickly than other soups and form a gel, consommés are typically served extremely hot.
Freshness indicators
Describe the freshness indicators for the ingredients used when preparing these stocks, sauces and soups. Stock: Chicken Stock
Smell and good supplier
Sauces: Béchamel Sauce
Soups: Beef Consommé
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
8
The freshness indicator uses a new technology to gradually changes colour until it signals it the end of products freshness
Quality indicators
Describe three quality indicators for each stock sauce and soup:
●
Stock:
●
Sauce:
●
Soup:
o
Stock: Chicken Stock
Smell and good supplier
o
Sauce:
Béchamel Sauce
Fawn colored, smooth and thin. Creamy white, smooth and thin
o
Soup:
Beef Consomme
It depends on the colour of soups and ingredient.
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
9
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Nutritional value
Describe the nutritional value of each stock sauce and soup.
●
Stock:
●
Sauce:
●
Soup:
o
Stock: chicken Stock
Calories
86
Carbs
8.5 grams
Fat
3 grams
Protein
6 grams
Thiamine
6% of the RDI
Riboflavin
12% of the RDI
Niacin
19% of the RDI
Vitamin B6
7% of the RDI
Folate
3% of the RDI
Phosphorus
6% of the RDI
Potassium
7% of the RDI
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
10
Selenium
8% of the RDI
Copper
6% of the RDI
o
uce:
Béchamel Sauce
o
Saturated Fat 2.5g
o
Trans Fat 0g
o
Cholesterol 10mg
o
Sodium 85mg
o
Total Carbohydrate 10g Fiber 0g
o
Sugars 6g
o
Protein 4g
o
Vitamin A 2%
o
Calcium 15%
o
Soup:
Beef Consomme
o
Calories 120 Calories from fat 30
o
Total Fat 3g Saturated Fat 1.5g Trans Fat 0g
o
Cholesterol 20mg
o
Sodium 880mg
o
Total Carbohydrate 9g
o
Fiber 1g
o
Sugars 4g
o
Protein 14g
o
Vitamin A 60%
o
Vitamin C 6%
o
Calcium 4%
o
Iron 10%
Taste profile
Describe the taste profile of each stock, sauce and soup.
●
Stock:
●
Sauce:
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
11
●
Soup:
o
tock: Chicken Stock
Does not have lot of taste but smell chicken
o
Sauce:
Béchamel Sauce
Silky cream sauce
o
Soup:
Beef Consomme
The consistency was quite thicker as comparative to the beef broth.
Texture profile
Describe the texture profile of each stock, sauce and soup.
●
Stock:
●
Sauce:
●
Soup:
o
Stock: Chicken Stock
Light in texture
o
Sauce:
Béchamel Sauce
It is a smooth in texture
o
Soup:
Beef Consomme
consommé a gelatinous texture when set to cool
Don’t forget to attach your recipes!
Recipe of Chicken Stock
Ingredients
Cooking Method
Left over bones and skin from a large cooked or
raw chicken carcass
The first technique involves using the leftover bones and vegetables from the chicken carcas. Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
12
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
1 large Celery
2-inch Rib-cut
1 large Onion
1 carrot (optional)
1 bunch Parsley
When roasting chicken without utilising the chicken's bones, this technique is frequently utilised.
This technique was applied in the second approach for chopping or dicing uncooked chicken. Following that, the onion, carrots, and parsley are added. After 4 to 6 hours, drain the mixture.
The third approach is thought to be the second's shortest iteration. It is simple to prepare stock.
Ingredients
Cooking Method
2 Cups Milk
1 tbsp butter
2 tbsp Flour
Pinch of Nutmeg
½ cup Parmesan Cheese
·
In a large, heavy saucepan over medium heat, bring the milk to a boil. Maintain a very low flame and keep the milk warm.
After that, melt the butter in a separate saucepan over low heat. Once it begins to bubble, add the flour to the pan and stir until the flour begins to turn
brown and form a brown paste. at least three to four minutes
Continuously whisk the paste before putting in the heated milk, which will cause steam to form. the milk over a simmering flame, then
Once the sauce has been whisked for at least 10 minutes, the sauce will thicken. Next, add the nutmeg and cheese, and once the dish is finished cooking, serve it..
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au
| Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITHCCC007 Prepare stocks, sauces and soups
13
Related Documents
Related Questions
You have the following hypothesis: People who eat at Wendy's also tend to have larger household size (number
of household members). To test this hypothesis, you use:
OA. Causal research
○ B. Exploratory Research
O C. Descriptive Research
OD. Non experimental research
arrow_forward
What is the best strategy for a RDN to use to benchmark financial performance, both internally and externally, in child nutrition and other like-minded, non-profit programs?
Group of answer choices
Comparing average monthly costs to local restaurants
Determining total meal costs based on total meal equivalents
Standardizing all recipes
Implementing a food safety program based on HACCP principles
arrow_forward
help please answer in text form with proper workings and explanation for each and every part and steps with concept and introduction no AI no copy paste remember answer must be in proper format with all working!
arrow_forward
please answer within the format by providing formula the detailed workingPlease provide answer in text (Without image)Please provide answer in text (Without image)Please provide answer in text (Without image)
arrow_forward
The Robert Baker Bread Company is planning to open a production plant to bake bread for sale and distribution in grocery stores. Robert's customers have already become familiar with his company's name and reputation for quality in visiting his cafés throughout the Midwest. Customers like the ability to customize the amount of seasoning and flavors that Robert puts in the various types of bread. When Robert begins mass production of the bread what should he be most concerned with regarding his customers' reaction?
Group of answer choices
a) His customers have become used to the ability to customize the bread, which they will not have in a mass-produced product sold in grocery stores
b) The cost of the bread in the grocery store will have to be higher than in his café
c) Robert's café operations will lose customers who will simply buy the bread at the grocery store instead
d) Robert will need to open more café locations to sell whatever bread the grocery stores do not sell
arrow_forward
Please do not give solution in image format and fast answering please and explain proper steps by Step.?
arrow_forward
help please answer in text form with proper workings and explanation for each and every part and steps with concept and introduction no AI no copy paste remember answer must be in proper format with all working
arrow_forward
help please answer in text form with proper workings and explanation for each and every part and steps with concept and introduction no AI no copy paste remember answer must be in proper format with all working
arrow_forward
please answer in text form with introduction , concept , explanation, computation , steps clearly and completely in proper format no AI no copy paste will downvote if use AI or copy paste
arrow_forward
Saurez Company, your client, manufactures paint. The company’s president, Maria Saurez, has decided to open a retail store to sell Saurez paint as well as wallpaper and other supplies that would be purchased from other suppliers. She has asked you for information about the conventional retail method of pricing inventories at the retail store.
Instructions
Prepare a report to the president explaining the retail method of pricing inventories. Your report should include the following points.
a. Description and accounting features of the method.
b. The conditions that may distort the results under the method.
c. A comparison of the advantages of using the retail method with those of using cost methods of inventory pricing.
d. The accounting theory underlying the treatment of net markdowns and net markups under the method.
arrow_forward
None
arrow_forward
Explain how this theory can help individuals in at least two fields (business, medical, education, etc.) better work in intercultural settings. Create a 2-page draft that responds to each question. If you use artificial intelligence (such as ChatGPT), include a paragraph explaining how you crafted the prompt, what you learned from the artificial intelligence-derived material, and what points from the artificial intelligence-provided answer make you the most curious.
Define the theory based on credible sources
Discuss the development of the theory: how it originated and came to its current status.
arrow_forward
For this module’s discussion, visit the site, The 75 KPIs Every Manager Needs to KnowLinks to an external site..
This list of 75 KPIs every manager needs to know is also listed in the textbook. After reviewing this list, consider which indicators would be most important for an industry of your choosing. Provide background information on the industry you chose and why you think the KPIs you chose are important. Support your list with resources.
arrow_forward
Factors influencing consumer trust on online grocery shopping in Sri Lanka.Literature Review (No AI)Reference style harvard 25 referenceswords (2500-3000)DV = Consumer TrustIV_01 = Social InfluenceIV_02 = Trustworthiness of vendorsIV_03 = Perceived SecurityIV_04 = Quality issuesGuidelines:REVIEW OF RELATED LITERATURE AND STUDIESChapter 2 is a review of the literature. It is important because it shows what previous researchers have discovered. It is usually quite long and primarily depends upon how much research has previously been done in the area you are planning to investigate. This chapter should include the following information: Brief introduction of the chapter – what would be the contents of this chapter? What topics are to be discussed in detail? The literature review should present the following;•All variables and its relationships should have been explained with necessary references•Compare•Contrast•Comment•Conclude•References should be there for the following•Date, year,…
arrow_forward
SEE MORE QUESTIONS
Recommended textbooks for you
Managerial Accounting
Accounting
ISBN:9781337912020
Author:Carl Warren, Ph.d. Cma William B. Tayler
Publisher:South-Western College Pub
Related Questions
- You have the following hypothesis: People who eat at Wendy's also tend to have larger household size (number of household members). To test this hypothesis, you use: OA. Causal research ○ B. Exploratory Research O C. Descriptive Research OD. Non experimental researcharrow_forwardWhat is the best strategy for a RDN to use to benchmark financial performance, both internally and externally, in child nutrition and other like-minded, non-profit programs? Group of answer choices Comparing average monthly costs to local restaurants Determining total meal costs based on total meal equivalents Standardizing all recipes Implementing a food safety program based on HACCP principlesarrow_forwardhelp please answer in text form with proper workings and explanation for each and every part and steps with concept and introduction no AI no copy paste remember answer must be in proper format with all working!arrow_forward
- please answer within the format by providing formula the detailed workingPlease provide answer in text (Without image)Please provide answer in text (Without image)Please provide answer in text (Without image)arrow_forwardThe Robert Baker Bread Company is planning to open a production plant to bake bread for sale and distribution in grocery stores. Robert's customers have already become familiar with his company's name and reputation for quality in visiting his cafés throughout the Midwest. Customers like the ability to customize the amount of seasoning and flavors that Robert puts in the various types of bread. When Robert begins mass production of the bread what should he be most concerned with regarding his customers' reaction? Group of answer choices a) His customers have become used to the ability to customize the bread, which they will not have in a mass-produced product sold in grocery stores b) The cost of the bread in the grocery store will have to be higher than in his café c) Robert's café operations will lose customers who will simply buy the bread at the grocery store instead d) Robert will need to open more café locations to sell whatever bread the grocery stores do not sellarrow_forwardPlease do not give solution in image format and fast answering please and explain proper steps by Step.?arrow_forward
- help please answer in text form with proper workings and explanation for each and every part and steps with concept and introduction no AI no copy paste remember answer must be in proper format with all workingarrow_forwardhelp please answer in text form with proper workings and explanation for each and every part and steps with concept and introduction no AI no copy paste remember answer must be in proper format with all workingarrow_forwardplease answer in text form with introduction , concept , explanation, computation , steps clearly and completely in proper format no AI no copy paste will downvote if use AI or copy pastearrow_forward
- Saurez Company, your client, manufactures paint. The company’s president, Maria Saurez, has decided to open a retail store to sell Saurez paint as well as wallpaper and other supplies that would be purchased from other suppliers. She has asked you for information about the conventional retail method of pricing inventories at the retail store. Instructions Prepare a report to the president explaining the retail method of pricing inventories. Your report should include the following points. a. Description and accounting features of the method. b. The conditions that may distort the results under the method. c. A comparison of the advantages of using the retail method with those of using cost methods of inventory pricing. d. The accounting theory underlying the treatment of net markdowns and net markups under the method.arrow_forwardNonearrow_forwardExplain how this theory can help individuals in at least two fields (business, medical, education, etc.) better work in intercultural settings. Create a 2-page draft that responds to each question. If you use artificial intelligence (such as ChatGPT), include a paragraph explaining how you crafted the prompt, what you learned from the artificial intelligence-derived material, and what points from the artificial intelligence-provided answer make you the most curious. Define the theory based on credible sources Discuss the development of the theory: how it originated and came to its current status.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Managerial AccountingAccountingISBN:9781337912020Author:Carl Warren, Ph.d. Cma William B. TaylerPublisher:South-Western College Pub
Managerial Accounting
Accounting
ISBN:9781337912020
Author:Carl Warren, Ph.d. Cma William B. Tayler
Publisher:South-Western College Pub