1. chocolate: it is chocolate with the addition

1. A real chocolate is a confectionery product, which uses only cocoa butter and cocoa mass (a mixture of cocoa beans in cocoa butter), rather than a product based on cocoa powder and cocoa butter substitutes based on a mixture of vegetable fats.

2. Tastings of chocolate is usually eaten with a good sip of strong tea without sugar.

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3. According to the standard, chocolate is divided into the following types:

Chocolate ordinary: contains not less than 92% of particles with a size of less than 30 microns, and the percentage of cocoa butter is 31 – 33%.
Chocolate dessert: contains not less than 96% of particles with a size of less than 30 microns, and the percentage of cocoa butter is 32-35%.
Chocolate is porous: it is similar in parameters to dessert chocolate, but it has a porous structure due to treatment at variable pressure.
White chocolate: confectionery mass for cocoa butter without the addition of cocoa grated, the particle size is similar to dessert chocolate.
Milk chocolate: it is chocolate with the addition of dairy products and the content of cocoa butter from 25 to 31%.
Chocolate with large additions: this is chocolate, during which large additions are introduced in the process of making in the form of nuts, candied fruits, raisins, wafer crumbs and other ingredients.
4. In the production of porous chocolate, the chocolate mass during the whipping process is intensely saturated with gas, and at the moment of dispensing chocolate from the casting head into molds, intensive release of gas in the form of bubbles throughout the entire volume of chocolate bars begins. It is clear that the size of the pores and their distribution by the volume of the tile is determined by the technological parameters of the “foaming” unit. Every factory that produces porous chocolate has its own regimes and its secrets of making porous chocolate.

5. How are white chocolate made? The basis of the chocolate bar, what makes it to keep the shape, is cocoa butter, which has a white color. Add to it dry milk and powdered sugar and get a white chocolate in color, chocolate flavor gives cocoa butter.

6. The ancient Aztecs, who used chocolate long before the invasion of the Spanish colonizers, considered it an aphrodisiac (a substance that increases sexual energy) and stimulates the spiritual development of matter.

7. Chocolate has a much stronger effect on women than on men. Chocolate contains not only theobromine, a drug very similar to caffeine, but also substances that affect female hormonal secretion. The complete exclusion of chocolate from a diet can lead to characteristic symptoms of the period of withdrawal from narcotic drugs.

8. You can not put cold chocolate in a warm or damp room and then leave it there for storage. Water vapor, which is in the air, quickly condenses on the cold surface of the chocolate, and some of the sugar dissolves. As the chocolate acquires room temperature, this moisture evaporates, and the sugar crystallizes on its surface in the form of a white coating or spots or microscopic small crystals (sugar graying).

9. At one time the Indians used cocoa beans as a means of payment. For 100 cocoa beans, for example, you could buy a slave.

10. Chocolate contains theobromine, which is a strong toxin for many animals. So for cats and dogs the average lethal dose is 200-300 mg / kg theobromine. Horses and parrots are also sensitive to this substance. Poisoning a person with theobromine while eating chocolate is virtually impossible because of the rapid metabolism of theobromine in the human body. Also, theobromine, being the main alkaloid in chocolate, gave it the second name “food of the gods” (theo bromine).

11. July 11 – World Chocolate Day. The day of chocolate was first invented by the French in 1995.

12. In the US you can not buy a chocolate egg. There is a law that prohibits putting inedible objects in food.

13. Japanese students eat Kit Kat before the exams, as the name is consonant with the words “kitto katsu” (“definitely win”).

14. The Armenian confectionery Grand Candy established a world record for the 10th anniversary of its activity, making the largest chocolate bar weighing 4.41 tons, which is listed in the Guinness Book of Records. The tile of record chocolate was produced for 4 days, its length is 5.6 m, width – 2.75 m, and height 25 cm.

15. The chocolate fountain uses not ordinary chocolate, sold in tiles, but special chocolate – with a high content of cocoa butter. Its main difference is that it melts at a lower temperature (about 45 ° C) and has a lower viscosity. This is necessary for the proper operation of the fountain, as well as for the convenience of its use with fruits and pastries to create a fondue.

1.1 Identify legislation and codes of practice that relate to handling information in social care settings.
• The data protection Act 1998: – is a United Kingdom Act of Parliament designed to protect personal data stored on computers or in an organised paper filing system. It follows the EU Data Protection Directive 1995 protection, processing and movement of data. Individuals have legal rights to control information about themselves. Most of the Act does not apply to domestic use.
• The Freedom of information Act 2000: – The Freedom of Information Act (FOIA) generally provides that any person has the right to request access to federal agency records or information except to the extent the records are protected from disclosure by any of nine exemptions contained in the law or by one of three special law enforcement record exclusions.
• Carers Code of Practice: – A list of statements that describes the standard of professional code and practice required of a social care worker as they go about their daily work.

1.2 Explain how legal requirements and codes of practice inform practice in handling information.

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It is important and a legal requirement for all personal record and information to be kept from unauthorised readers.
All paper documentation in my work place relating to both staff and individuals are all kept in a locked office in filling cabinets under lock and key.
Electronic documents are also kept securely with passwords and encrypted to prevent hackers and unauthorised viewing as incompliance will bring about a breach of both staff and individuals confidentiality and rights. All records need to be written clearly in black ink not forgetting to record the date time and must be accurate. If there be any writing error, it only needs a clear line put through and initialled.

2.1 -Explain how to maintain records that are up to date complete accurate and legible.
Systems of records can be manual and electronic.
Manual system deals with any paper record, support and care plans, staff record etc. When in use need to be out general view and needs to be locked away.
Electronic system relates to databases, emails etc. stored on hard drives. These must be stored strong passwords protected, good internet security and must be encrypted.
2.2 -Describe practices that ensure security when storing and accessing information.
Some records and documents may contain personal or confidential information, these need to be kept secured and locked and do not need to be left about.
Ways of ensuring the security of this information include the use of strong passwords for all sensitive information stored on computers, storing sensitive filed information in locked cabinets, all such information needs to have controlled access.
2.3 Describe features of manual and electronic information storage systems that help ensure security.
All records must be validated by making sure they are up to date and signed and dated. This way it tells the needs of the individual has been met as the law states if it was not written down, then it never happened.
3.1 -Explain how to support others to understand the need for secure handling of information.
To ensure others understand the need for secure handling of information, there is the need for everyone to complete induction training and shadowing, highlighting the policies and procedures on handling information. They must understand what information they can share, who to share with, and how to report if something unusual happens to an individual.
3.2 -Explain how to support others to understand and contribute to records
The best way to support others to understand is by shadowing, thus attaching a new carer to a senior carer with lots of experience, who will spend time to explain what to do and make sure the one shadowing understands. Another way to support others to understand and contribute to records is liaising with colleagues, exchanging views and coming up with suggestions which will be in the best interest of the individual.


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