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A more modern form of the EPG, associated with both television and radio broadcasting, is the interactive [electronic] programming guide (IPG, though often referred to as EPG). [1] An IPG allows television viewers and radio listeners to navigate scheduling information menus interactively, selecting and discovering programming by time, title ...
MyPlate. MyPlate is the current nutrition guide published by the United States Department of Agriculture 's Center for Nutrition Policy and Promotion, and serves as a recommendation based on the Dietary Guidelines for Americans. [1] It replaced the USDA's MyPyramid guide on June 2, 2011, ending 19 years of USDA food pyramid diagrams.
The shape of the islands in the background spells out 42, and there are 42 coloured balls. The 42 Puzzle is a game devised by Douglas Adams in 1994 for the United States series of The Hitchhiker's Guide to the Galaxy books. The puzzle is an illustration consisting of 42 multi-coloured balls, in 7 columns and 6 rows.
Menu. In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on ...
Recipe. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. You can add an entry into this spreadsheet here.
Restaurant guides. One of the best known guides is the Michelin series which award one to three stars to restaurants they perceive to be of high culinary merit. One star indicates a "very good restaurant"; two stars indicate a place "worth a detour"; three stars means "exceptional cuisine, worth a special journey".
Since 1997, the guide has also highlighted restaurants offering "exceptionally good food at moderate prices", a feature now called "Bib Gourmand". They must offer menu items priced below a maximum determined by local economic standards. Bib is the company's nickname for the Michelin Man, its corporate logo for over a century.
Most menus are presented visually (though many restaurants verbally list daily specials). The majority of menu engineering recommendations focus on how to increase attention by strategically arranging menu categories within the pages of the menu, and item placement within a menu category.