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Questions and Answers
Who developed a system of bar charts for scheduling and reporting progress of a project around 1923?
What is the primary goal of the PVET approach?
What characterizes the critical path in a project network?
How are the boxes in a flow chart connected?
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What is the primary purpose of a Feasibility Study?
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What is the primary purpose of fermentation in cheese production?
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What is the typical temperature range for serving ice cream?
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What is the primary benefit of probiotics in yogurt?
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What is the primary difference between set yogurt and stirred yogurt?
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What is the primary purpose of homogenization in milk processing?
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What is the primary difference between salted and unsalted butter?
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Study Notes
Project Management History
- Henry L. Gantt (not Harvey L. Giant) developed a system of bar charts for scheduling and reporting progress of a project around 1923.
PVET Approach
- The PVET approach does not determine optimal actions to maximize difficulty areas, programme bottlenecks, delays, and interruptions. (Note: PVET approach is not mentioned in the provided text, so it's unclear what it stands for or what it does)
Critical Path
- Critical path is the longest time path connecting the critical activities in the project network.
- The total time on this path is not the shortest duration of the project, but rather the longest duration.
Flow Chart
- The boxes in a flow chart are connected with lines based on the preceding and succeeding activity relationships.
Feasibility Study
- Feasibility Study forms the backbone of Project Formulation.
- It presents a balanced picture incorporating all aspects of possible concern.
Dairy Products
Cheese
- Over 1,000 varieties worldwide
- Classified into:
- Fresh (e.g., ricotta, cottage cheese)
- Soft (e.g., brie, feta)
- Semi-soft (e.g., mozzarella, Gouda)
- Semi-hard (e.g., cheddar, Swiss)
- Hard (e.g., parmesan, grana padano)
- Production involves:
- Fermentation (by bacteria, mold, or yeast)
- Coagulation (by acid, heat, or enzymes)
- Shaping and aging
- Nutritional value: high in protein, calcium, and fat
Ice Cream
- Frozen dessert made from:
- Milk, cream, and sugar
- Optional: flavorings, stabilizers, and emulsifiers
- Texture and consistency:
- Smooth and creamy (due to air incorporation and emulsifiers)
- Temperature: typically served at -15°C to -18°C
- Nutritional value: high in sugar, fat, and calories
Yogurt
- Fermented milk product with:
- Live and active cultures (e.g., Lactobacillus acidophilus, Bifidobacterium bifidum)
- Thick and creamy texture
- Types:
- Set yogurt (thick and firm)
- Stirred yogurt (smooth and creamy)
- Greek yogurt (strained to remove excess liquid)
- Nutritional value: high in protein, calcium, and probiotics
Milk
- Nutritional value: high in protein, calcium, and vitamins (B2, B12, D)
- Types:
- Whole milk (3.5% fat)
- Low-fat milk (1-2% fat)
- Skim milk (almost fat-free)
- Flavored milk (e.g., chocolate, strawberry)
- Processing:
- Pasteurization (heat treatment to kill bacteria)
- Homogenization (fat molecule distribution)
Butter
- Made from:
- Cream (separated from milk)
- Salt (optional)
- Production involves:
- Churning (mechanical agitation)
- Shaping and packaging
- Nutritional value: high in fat and calories
- Types:
- Salted butter
- Unsalted butter
- Cultured butter (fermented with bacteria)
Studying That Suits You
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Description
Assess your knowledge of project management concepts and techniques with this true or false quiz. Questions cover topics such as scheduling, critical path, and project network analysis.
