It analyzed in the environment manufacter the execution of the tasks of each laborer, its movements and processes of work, perfecting them and rationalizing them gradual. As the period of Taylor was marked by its book Principles of the Scientific Administration (1911) that it concluded that the rationalization of the laboring work would have to be folloied of a general estruturao of the company who had to make use of a compatible architecture eats rationalization of the times and movements. Taylor assured that the industries of its time suffered of 03 (three) males: the systematic vagrancy of the laborers who reduced the production to keep its wages; the unfamiliarity on the part of the management of the routines of work and the necessary time for its accomplishment; the lack of uniformity of the techniques or methods of work. Identified these factors of risk, it created a system based on the intensification of the rhythm of work in search of the enterprise efficiency. The knowledge of Taylor if had perpetuated through the times for having carried through a complete analysis of the work, its times and movements, necessary standards of execution, specialization of laborers and of the direction and installation of a planning room. The useless movements were discarded whereas the useful ones were simplified, rationalized or casting. With use of the chronometer it can evaluate the time expense in the accomplishment of each movement, that added to the exit and open assembly times of the laborer of the production line to take care of its personal necessities, resulted in the call & ldquo; time padro& rdquo;. It was materialize theory of Adam Smith when times before, praised that: Amongst males of the routine, it would have the division of the work without the control of the work for the worker – these are the essential ingredients of the marxist analysis of the time transformed into product.
Archive for March 20, 2012
Ingredients:-squash-onion-garlic-peeled shrimp (fresh or frozen), yellow curry powder, white wine, milk, olive oil-butter-salt-pepper-salt How to prepare via Fry the chopped onion and Whole garlic oil in a thread. When browned add a bit of butter (not too much) and when you add the prawns waste (quantities in my recipes as usual "by eye" and according to tastes in this case …). I've used frozen shrimp , which were those that had at home, but I'm sure would be better with fresh prawns. Meanwhile prepare the sauce, we put the water for the pasta (see below under "useful tips"). When the shrimp begin to brown, add the pumpkin, cut into very small cubes and sauteed still a while, until crisp an was little, stirring occasionally with a wooden spoon. You pour half a glass of white wine, is allowed to evaporate in the middle and top, down the fire and leaving it to minimo.Lavamos and cut fresh sage leaves and add them also, cutting with kitchen scissors into thin strips. Also added a teaspoon yellow curry powder and a pinch of salt, stirring with a spoon and return to tapar.Si see that this mixture is dry, you can add half a cup of water, but without going so you do not run "watery." After about 10 minutes, add a little whole milk, without completely clog the pumpkin and shrimp, and re-cover and cook for five little minutes lento.Mientras over very well, and we can go throwing pasta.
I think for this sauce is ideal as a short pasta (penne, farfalle or something like that), but even better if egg pasta like I used me (outside is a little hard to find … one more reason to visit my country!). Once the pasta is ripe, drained and then (later you will understand why this comment …) is placed in the pan of sauce. Mix well, sprinkle with a pinch of pepper and ready to serve! Buon appetito! Useful tips (or "How not to make the dough into a mass of concrete …"): * Use a large pot and plenty of water: we must not fall short with water, if nothing happens too, but if too little , pasta, cakes and cook just fine. * Use salt.
With the salt we must not fall short, but it would be worse to spend, because then there is no turning back;) The measures are taken with the experience, but I generally use for two one and a half or even two gallons of water and a handful of salt. * As soon as you check the pasta, stir quickly with a wooden spoon. Nothing to add oil or strange things to the dough does not stick. If the paste is of good quality and if removed from time to time does not stick! * If the pasta is Italian, follow the package directions for how long to leave it in the boiling water. Usually do not fail. * As you finish the cooking time, drain the pasta and then season it with the sauce. A horrified Italians we know that there are people who drained the pasta and left over half a second in the drainer for us is like a sacrilege. Moreover, what is typical to call home when you leave work and say "check the pasta, which I have left." That is, the pasta is to make it and eat it right away, not leave it there waiting for hours. That's when it breaks down and becomes inedible mass … Well, at least for the Italian pro:) Signed:.