Sentence examples for poor quality ingredients from inspiring English sources

It's worth investing in what you use – even if you follow a recipe faithfully, poor quality ingredients will have an impact on the final result.

"Where counterfeit alcohol is made from poor quality ingredients or toxic industrial chemicals, consuming it could lead to serious acute illness or worse in the short term, and potentially a host of medium- and longer-term health problems".

This involves working with vendors to bring new products to school food -- all free of artificial colors, flavors and preservatives -- that are traditionally made from poor quality ingredients.

Another clinical and public health concern is the proliferation of substandard antimalarial medicines resulting from inappropriate concentration of ingredients, contamination with other drugs or toxic impurities, poor quality ingredients, poor stability and inadequate packaging.

Never settle for poor quality ingredients, herbs, and produce.

Avoid low-quality hedgehog foods as they tend to have a lot of poor quality ingredients.

It is as though the cheapness of the high-street curry house (generally poor-quality ingredients and low-standard batch cooking) has made anything of more ambition unacceptable.

A lot of people assume that they can get someone else to make their product for them, make it for a cheaper price using poor-quality ingredients and underpaid staff.

As Nisha Patel, one half of London street food outfit Grill My Cheese (GMC), puts it: "Most people would think that it's difficult to get wrong, but factors such as cheese to bread ratios, poor-quality ingredients and grilling methods can all produce sub-par toasties.

In multilateral international trade, if the ingredient origin statement is required, a producing country of high-quality ingredients will increase its export, while a country producing poor-quality ingredients will decrease its export and should improve their production standard to compete in the international market.

The long-held belief that the French had developed their complicated, sauce-based fanciful cuisine merely to disguise the poor quality of their ingredients was once more reinforced.