PERTH COOKING CLASS - PERTH COOKING
Perth Cooking Class - Cooking Venison Back Straps.
Perth Cooking Class
- (cook) prepare a hot meal; "My husband doesn't cook"
- (cook) someone who cooks food
- The process of preparing food by heating it
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The practice or skill of preparing food
- Perth is a town in the eastern portion of Southern Ontario, Canada (pop. 6,003 in 2001). It is located on the Tay River, 83 km southwest of Ottawa, and is the seat of Lanark County. Its centre is located at 44 degrees, 53 minutes, 59.97 seconds N, 76 degrees, 14 minutes, 59.
- The capital of the state of Western Australia, in western Australia, on the Indian Ocean; pop. 1,019,000 (including the port of Fremantle). Founded by the British in 1829, it developed rapidly after the discovery in 1890 of gold in the region and the opening in 1897 of the harbor at Fremantle
- the state capital of Western Australia
- Perth (Peairt) is a town and former city and royal burgh in central Scotland. Sitting on the banks of the River Tay, it is the administrative centre of Perth and Kinross council area and the historic county town of Perthshire.
- a collection of things sharing a common attribute; "there are two classes of detergents"
- classify: arrange or order by classes or categories; "How would you classify these pottery shards--are they prehistoric?"
- Showing stylish excellence
- a body of students who are taught together; "early morning classes are always sleepy"
Duke of Perth 005
In the United Kingdom, fish and chips became a cheap food popular among the working classes with the rapid development of trawl fishing in the North Sea in the second half of the nineteenth century. In 1860 The first fish and chip shop was opened in London by Jewish proprietor Joseph Malin who married together "fish fried in the Jewish fashion" with chips.
Deep-fried "chips" (slices or pieces of potato) as a dish, may have first appeared in Britain in about the same period: the OED notes as its earliest usage of "chips" in this sense the mention in Dickens' A Tale of Two Cities (published in 1859): "Husky chips of potatoes, fried with some reluctant drops of oil". (Note that Belgian tradition, as recorded in a manuscript of 1781, dates the frying of potatoes carved into the shape of fish back at least as far as 1680.)
The modern fish-and-chip shop ("chippy" or "chipper" in modern British slang) originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. According to one story, fried-potato shops spreading south from Scotland merged with fried-fish shops spreading from southern England. Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron of cooking-fat, heated by a coal fire. Insanitary by modern[update] standards, such establishments also emitted a smell associated with frying, which led to the authorities classifying fish-and-chip supply as an "offensive trade", a stigma retained until the interwar period. The industry overcame this reputation because during World War II fish and chips remained one of the few foods in the United Kingdom not subject to rationing.
In the United Kingdom and Ireland, the Fish Labelling Regulations 2003  enact directive 2065/2001/EC and generally means that "fish" must be sold with the particular species named; so "cod and chips" not "fish and chips". The Food Standards Agency guidance excludes caterers from this; but several local Trading Standards authorities and others do say it cannot be sold merely as "fish and chips".
Unid DDG Captain Cook Dry Dock
Unidentified Perth class DDG in the Captain Cook dry dock, Garden Island Sydney 05 December 1993.
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10.11.2011. u 18:50 •