PPT-My Makan Box Cooking It Fresh Just For you

My Makan BOX We offer catering service with a new style called my makan box where we serve our delicious food in unique boxes My Makan Box has been very popular in Indonesia as it is more . Understanding Vegetables. Controlling Quality Changes During Cooking. Cooking affects vegetables in four ways. It changes the following:. Texture. Flavor. Color. Nutrients. Controlling Quality Changes During Cooking. PASTA!!!. Don’t cut long pasta with a knife –twirl it with your fork.. Types of Pasta. Dried. Frozen. Short. Shaped. Fresh. Long. Sheet. . Long Pasta. . Short Pasta. Pasta used in Soups. POLA MAKAN . SEIMBANG UNTUK. DIABETESI. 5-6x MAKAN. . Pilihlah Snack yang LOW GI sehingga dapat menjaga kestabilan gula darah Diabetesi. Jam 07.00 Sarapan. 370 kalori. Jam 12.00 Makan Siang. 540 kalori. HP-SOSIAL DAN KEBERTANGGUNGJAWBAN. Nama. : Anis . Asmira. . bt. Amir . Sharifuddin. No.matrik. : A146421. Fakulti. : . Undang-Undang. Tahun. . Pengajian. : 1. Pengenalan. . Tugas. - . Bagi. . Majlis. HP-SOSIAL DAN KEBERTANGGUNGJAWBAN. Nama. : Anis . Asmira. . bt. Amir . Sharifuddin. No.matrik. : A146421. Fakulti. : . Undang-Undang. Tahun. . Pengajian. : 1. Pengenalan. . Tugas. - . Bagi. . Majlis. 89, Dusun Banjarsari , Kec. Bareng -Jombang. Kenapa anak susah makan ??. Apakah anak sehat ?. Bagaimana variasi makanan ?. Bagaimana metode pemberian makanan ?. Apa yang disukai anak ?. Bagaimana keadaan lingkungan sekitar nya ? . SNAP-Ed involvement. FAB FINI evaluation results. Overview. In 2015, Florida Organic Growers (FOG) received the USDA Food Insecurity and Nutrition Incentive (FINI) grant. FINI grant funds:. Florida’s statewide nutrition incentive program doubling SNAP dollars – Fresh Access Bucks (FAB). doc1. | . Documents as . Vectors. . Terms are axes of the space. Documents are points or vectors . . in this space. So we have a |V|-dimensional vector space. | . The Matrix. Doc 1 : makan makan. Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . body will make vitamin through beta carotene. . Good sources- dark greens, oranges, and yellows. Vitamin C- . Good sources include raw broccoli, raw cabbage, kale, sweet potatoes, tomatoes, and green peppers. Cooking . Cooking is the transfer of energy from a heat source to food. Cooking affects nutritional value, texture, color, aroma and flavor.. Dry Heat . Applies heat directly with flame or indirectly by surrounding food with heated air or fat.. To outline the nutritive and dietetic value of fish and fish products. To compile a set of guidelines for buying, storing and cooking fish. To outline the effects of cooking and processing on fish . Fish. To discuss the nutritive and dietetic value of fruit . To explain how vegetables are graded within the EU . To compile a set of guidelines to follow when buying, storing and preparing fruit in order to retain maximum nourishment.