A professor at a college event is mingling with students and faculty. The event is catered and the professor really enjoys the lamb kabobs. The day after the event, the professor starts to feel ill and is in a lot of pain. He goes to the hospital where they find a piece of wood that caused internal injuries to his stomach and intestines. They remove the wood but the professor cannot teach the rest of the semester while he recovers from his injuries. The professor sues the catering company.
What cause of action should the professor bring against the caterer?
List the elements of the cause of action you identified when answering Question #1 and apply them to the hypothetical. (Note: you may do an internet search for elements of cause of action if the lecture notes do not cover the one you chose.)
Who is most likely to win: the professor or the caterer? Explain your reasoning.
What will be the easiest elements for the professor to prove? The most difficult elements?
If the professor succeeds in his lawsuit against the caterer, what type of damages would he be entitled to?
Bob the Broker is an insurance agent who specializes in retirement investments and insurance for elders. He convinces his clients to invest in funds to supplement their retirement income. Instead of investing the money as promised, Bob takes the money and uses it for his own real estate investment business. The insurance company discovers what Bob is doing during an audit and fires him.
What crime(s) did Bob commit?
If the insurance company sues Bob, what cause of action should it bring?
List the elements of the cause of action you identified when answering Question #6 and apply them to the hypothetical.
Who is most likely to win: the company or Bob? Explain your reasoning. What will be the easiest elements for the company to prove? The most difficult elements?
If Bob pays a return on the elders’ investments as promised, does that change the outcome of your analysis above? Why or why not?
Presentation The unrest of cooking has developed greatly so has the techniques for cooking as well .Cooking has been polished since ages. Prior the antiquated man ate just crude sustenance, once accidently a bit of meat fell into the fire and it got cooked. The man ate the piece and preferred it. Accordingly the way toward cooking started and began advancing. Cooking sustenance is imperative since it makes the nourishment simple to process, cooking enhances the appearances enhance shading surface and taste of nourishment, it additionally changes up the feast, cooking encourages the sustenance to remain longer and last and the most vital is cooking makes the nourishment safe. (Home science , 2014) Cooking includes learning of fixings and additionally hardware, the aptitudes and strategies likewise capacity to design and arrange sustenance readiness inside time requirements. Not to overlook the great techniques for cooking are much better and additionally more advantageous as contrast with new strategies like microwave. (Home science , 2014) Cooking procedures There are some sustenance things which have bunches of dampness in them like vegetables which are verdant like spinach and fenugreek. These things are cooked utilizing system that makes utilization of this dampness. In any case, nourishment things like rice, wheat and heartbeats are relatively low in dampness content along these lines these fixings are cooked by including additional water(moisture). There are additionally techniques where no water is associated with the way toward cooking; in certainty these strategies assist the sustenance with remaining fresh on fruition. Along these lines the strategies for cooking are ordered into the accompanying: (Nestle proficient nutrinal, 2014) Cooking by damp warmth: The strategy incorporates bubbling, stewing/stewing, steaming weight cooker, poaching and microwave cooking. Cooking by dry warmth: This strategy incorporates preparing, broiling and flame broiling. Cooking by browning in oil or ghee: Includes techniques like profound fricasseeing, shallow searing or sautéed and blend singing. (Settle proficient nutrinal, 2014) Bubbling: It is the technique in which the sustenance is cooked in adequate amount of water. For instance potatoes, hard vegetables like cauliflower, carrots broccoli and that's only the tip of the iceberg, eggs, rice and heartbeats. Vegetables, for example, green peas and green beans are bubbled by extra of little amount of water though while cooking rice and different heartbeats expansive measure of water is expected to cook. This is on account of vegetables as of now contain higher water content. There are some imperative focuses which will be remembered while bubbling which are right off the bat heat up the water and after that put the sustenance also the water should cover the nourishment completely. Don't over bubble nourishment longer than required and once it is delicate and delicate take it off from the fire as though the sustenance for a really long time it loses its shape and shading. In conclusion overcooking additionally decimates its nutritive esteem. (The day by day feast, 2014) Stewing/Stewing: Stewing is where the nourishment is cooked in little amount while a little measure of water is kept beneath breaking point for quite a while. Subsequent to bubbling begins the fire is stewed and the sustenance is permitted to cook gradually. When it is cooked it is served together with the fluid. The upside of this cooking procedure is that the juices of the sustenance are held and in addition the nourishment tastes great. (The day by day supper, 2014) Steaming: It is where the sustenance is cooked with the warmth created from water vapors. It additionally abbreviates the season of cooking and furthermore moderates the nutritive esteem, shading, flavor and satisfactoriness of nourishment. Steamed sustenance is additionally light and simple to process. These kinds of sustenance are particularly useful for individuals who are frail or wiped out and furthermore useful for older folks and youthful kids. (The day by day dinner, 2014) Weight cooking: the way toward cooking in an extraordinary kind of utensil which licenses cooking with heaps of steam under a specific weight. These cookers are made of steel or with a blend of aluminum and different metals and can hold up under high weight. The steam which is delivered is restricted inside the cooker in this way expanding the weight and temperature in excess of 100 degree Celsius. A wide range of heartbeats, rice, and meat are cooked well under strain cooker in most brief conceivable time. Favorable circumstances of this kind of cooking are that it murders a wide range of microscopic organisms and consequently the nourishment is protected to eat. Quickest technique for cooking just about 33% time contrast with bubbling. It additionally spares gas. It is essential to drench nourishment in water while getting ready and this lessen the loss of dissolvable vitamins and also minerals. (The day by day supper, 2014) Poaching: It is additionally a kind of wet warmth cooking technique which includes cooking by submerging in a fluid like water, stock, wine and that's only the tip of the iceberg. It is separated from different techniques like bubbling and stews as the temperature is moderately low which makes especially reasonable for sustenance like fish and eggs. (Settle proficient nutrinal, 2014) Microwave cooking: Cooking with electromagnet waves, either with or without expansion of fluid. The nourishment can be sautéed and furthermore can be given hardness just in the event that it joined with dry warmth technique, for example, barbecuing. Fundamentally microwave is utilized for warm the nourishment. (Settle proficient nutrinal, 2014) Preparing: The technique in which the sustenance is set up by allotting it inside a warmed shut box called a stove. The air inside the stove get hot because of the fire which is lit at its base or with power and the nourishment gets readied with the sight-seeing when set inside the broiler. The sustenance which is cooked utilizing this kind of technique changes up the plate. (Home science , 2014) Broiling: One more strategy for cooking sustenance with the assistance of dry warmth is simmering. While broiling the nourishment is put straightforwardly on an iron and cooked. Vegetables like potatoes, eggplants are simmered so as grains like labyrinth and chickpeas. The nourishment is more delectable when arranged by this technique. It additionally adds a change to the dinner. (The every day feast, 2014) Flame broiling: A technique for cooking over sparkling flame and more employments of circuitous warmth and is slower contrast with simmering. The sustenance is hung on an iron lattice over the fire. The frameworks are brushed with oil to abstain from staying and can be warmed by charcoal, gas or even power these days. The sustenance which is readied gives a particular flavor. (The day by day dinner, 2014) Profound fricasseeing: It is where the nourishment is totally submerged in hot fat like oil. It is normally arranged in profound fryer mechanically. It is grouped into dry cooking as there is no water utilized additionally the time taken in cooking this technique is likewise fast. Shallow singing: In shallow browning the sustenance isn't totally submerged yet just a piece of it is submerged in fats like oil/margarine. The upside of shallow singing is that the nourishment life remains longer contrast with profound browning. How sustenance cooks Fast development of atoms warms the nourishment. The development is fast to the point that their temperature rises. There is three different ways to cook the sustenance Conduction Convection Radiation Conduction-is the point at which the sustenance is in direct contact of the warmth source. Cooking in a skillet is conduction process. Warmth is exchanged from burner to the skillet, and after that it is going to the sustenance. First the surface of the sustenance ends up hot then the inside. Warmth goes from the inside by dampness and fats. Convection-is the procedure in which the warmth is conveyed to the sustenance by some source like air, water and so forth. Cooking sustenance in the stove is convection cooking. Gas barbecues are the ideal case of convection cooking. A convection stove has a fan that streams the warmth in the broiler. The moving warmth cooks the sustenance more quickly than the still warmth. Convection strategy for cooking cooks the nourishment 25%to 30% quicker. Radiation-is the procedure in which the sustenance is cooked by the vitality changed by influxes of warmth. For e.g. put a sustenance on a holder and hold it to the side of the fire, the nourishment will be cooked utilizing radiation process. The charcoal barbecues works with radiation cooking. Excitation-is microwave cooking. Microwave penetrates the sustenance and beats the particles inside the nourishment and makes it warm without warming the air around it. Enlistment stove tops works under acceptance cooking technique. Acceptance cooktops or cooking vessels must be made of solid metal or hardened steel. The component electronic charges the curl that produces high recurrence electromagnetic field. The field vibrates the base of the vessel and sets up a circling current that produces warm. The warmth at that point exchanged to nourishment. The primary advantage of enlistment is that, it gives quicker and predictable warming than different techniques. The enlistment consequently close down if there is no compartment. It is anything but difficult to clean in view of level cooking surface.it is more vitality effective than other fire burners as it permits moment control of cooking powers. Different techniques for cooking that utilizations fire have higher misfortune to encompassing though enlistment specifically warms the pot. Propelled cooking strategies Cooking is the strategy of changing the science of sustenance by exchanging vitality to the nourishment to make it protected and consumable and to get the coveted flavor, surface and nourishment. Culinary hardware's and executes have voyage far from old occasions when the main medium to cook is start shooting to the advanced strategies for cooking. Broilers were among the primary development brought by progress. Early broiler were intended to trap the warmth in the dividers of oven.in twentieth century, creators had created gas and electric stoves that permit far more prominent control of warmth. However, for all the cutting edge includes on the present stove ovens, constrained convection, self-cleaning cycles and so on – despite everything they take a shot at the rule of controlling warmth. Another essential part of cooking is moistness. The capacity to control dampness, both outside the nourishment and additionally inside, is the characterizing contrast that set current stove innovation apart from prior strategies. Water-vapor broilers and combi stoves control the water substance of the warmed air; microwaves misuse the dampness substance of the sustenance to warm it. They both are the ideal precedents of present day methodologies of the history's most antiquated to>GET ANSWER