Answer to Question 1
Chilies are the ingredient that many people would define Mexican food by. Of
course, there is a lot more to Mexican cuisine than chilies but there is no place on
earth that uses them to the degree that the Mexicans do, and with the creativity and
verve. There are more than sixty varieties of chilies. They are used fresh, dried,
pickled, and smoked. A general rule with chilies is the smaller, the hotter. As well
generally the fresh chilies are hotter than the dried chilies. In order to preserve
fresh chilies for use throughout the year many chilies are dried. Sometimes the
chili acquires a different name once it is dried. The heat that is in chilies comes
from a chemical called capsicum. It is measured on the Scoville scale with the
larger the number the higher the heat. When working with dried chilies to make
sauces and other dishes they can either be re-hydrated by soaking them in hot
liquid or, they can be dry-fried in a pan or on a griddle to soften them.
Answer to Question 2
A zester has wedges of flat stainless steel with holes or grooves attached to a handle. By placing it next to the skin of an orange or other citrus fruit and dragging it across, thin shards of zest are stripped off.
Synaptic response of photoreceptors to dark and light.
A theoretical photosynthetic response curve.
Androgens modulate the inflammatory response during acute wound healing
Allergic response by allergens.
Dose–response relationship.
Fresh Green Beans