Meal Preparation. Tenant agrees to prepare meals only in the kitchen. Tenant is not permitted to install a refrigerator, hot plate, microwave, coffee pot, rice cooker, or other cooking appliance in any room but the kitchen.
Meal Preparation. Resident agrees to prepare meals only in the kitchen. Resident is not permitted to install a refrigerator, hot plate, microwave, coffee pot, rice cooker, or other cooking appliance in any room but the kitchen.
Meal Preparation. An interaction starts when the user accesses to the main screen of the meal preparation service by touch or speech An interaction ends when the user performs one of the following operations: (1) consult a recipe [the rules of the 5 minutes apply in this situation], (2) add an ingredient in the shopping list, (3) add all the ingredients in the shopping list Thus, in the meal preparation service, three indicators will be continuously computed by the system in a weekly basis. (9)
Meal Preparation. I. Meals should be nutritious and balanced.
Meal Preparation. Unless otherwise specified in the Vendor Agreement: For Meals intended to be served cold, the Meal must remain refrigerated at lower than 41F — whether within Vendor’s or (if previously arranged by the parties) EAT Club’s facility – at least until 9 am the day of delivery as specified in California Retail Food Code section 113996(a). For Meals intended to be served hot, the Meal must be either prepared or removed from a hot-holding oven, and remain at a temperature greater than 140 F — whether at the Vendor’s or (if previously arranged by the parties) EAT Club’s facility — at least until 9am on the day of delivery as specified in California Retail Food Code section 113996(a). Meals not controlled by the above temperature requirements must be prepared or removed from temperature control no earlier than 9 am the day of delivery. Vendor will ensure that all Meals are marked with a ‘consume or refrigerate by’ time of 1 pm; meals are controlled under Time and the Public Health Control requirements specified in California Retail Food Code section 114000 (a). Vendor is solely responsible for identifying and implementing all necessary and recommended measures to ensure food quality and food safety until delivered to or picked up by (as applicable) EAT Club. Vendor has identified and disclosed to EAT Club, in advance and in writing, any controls (e.g., time/temperature controls) needed or recommended to ensure food quality and safety and protect against deterioration in the safety or quality of Meals during EAT Club’s storage or transportation of Meals.
Meal Preparation. The customary duties of a Cook/Mate include ordering, shopping, and pick-up to ensure balanced meals for the tow that the Officer is dispatched on and will be arranged so that:
Meal Preparation helping with planning menus, washing, peeling, slicing, opening packages, cans and bags, mixing ingredients, lifting pots/pans, reheating food, cooking, operating stove/microwave, setting the table, serving the meal, washing/drying dishes and putting them away.
Meal Preparation. The CK shall have a capability to prepare and serve a minimum of 800 Army field menu meals (A-Ration, Heat and Serve Ration, or any combination, see 6.8) up to three times per day. The CK shall enable cooks to prepare a meal (A-Ration) in less than three hours. The CK shall have the capability to prepare and serve meals while mounted on a towed trailer (see 6.10) and while dismounted.
Meal Preparation. The EMPLOYER agrees to provide sufficient time to prepare the meals that will be consumed that specific tour of duty. Such time for beginning preparation of the employee’s meals shall be coordinated by the employee and supervisor without interfering with the employee’s scheduled training or emergency responses. Cooking may be conducted with scheduled duties as long as the duties are completed in a timely fashion. The EMPLOYER agrees to provide gas for cooking grills at all three fire stations.
Meal Preparation. Sites participating in CACFP must indicate the way meals are prepared for the children. Acceptable meal preparations include: • On-Site — Meals are prepared at the facility • Central Kitchen — Meals are prepared in a central kitchen operated by the institution and transported to the facility for service to children • School Agreement — Prepared meals for the facilities purchased from a public or private school • Formal Bid Contract — Prepared meals for the facility are purchased from a vendor, and the annual meal purchases are equal to, or more than, $250,000
