PPT-Cooking sessions for

Nightshelter residents Production of a budget recipe booknutritional guide for residents and wider use by charitiesagencies Nightshelter Healthy E ating Project Presentation December 2014. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Moist-heat Methods. Involves cooking foods in hot water, steam, or a combination. Choice Behaviors & Consumption of Fruits and Vegetables. What are the impacts of cooking . programs on children's eating behavior, food choices, and attitudes . towards fresh . food?. Study 1: Research Review of Studies on Cooking Interventions . Unit 2. Chapter 9.3. What was the last dish that you have cooked? . Bell Ringer. boil. simmer. steam. Pressure cook. roasting. baking. broiling. Pan broil. Pan fry. Deep fat fry. sauteing. braising. Stir fry. MIS 3501, . Fall 2015. Jeremy Shafer. Department of MIS. Fox School of Business. Temple University. 11/17/2015. Course Overview. To do:. Organize your code with MVC . (week 11). Work with forms (week 12). Production of a budget recipe book/nutritional guide for residents (and wider use by charities/agencies). Nightshelter Healthy . E. ating Project. Presentation – December 2014. The aim of our cooking sessions is . Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: . Basic cooking skills. Understanding basic nutrition and identifying healthy meal options. Following simple recipes and understanding cooking instructions and terms. Learning about food safety and kitchen safety. Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: . Last time: Logic and Reasoning. Knowledge Base (KB): contains a set of . sentences. expressed using a . knowledge representation language. TELL: operator to add a sentence to the KB. ASK: to query the KB . invites an Italian-American nonna to cook with her, sharing traditional Italian recipes and fond memories of growing up in Italian in America. Rossella has traveled the country and performed cooking d REGISTRATION FOR LESSONS STARTING FEBRUARY 15Online & In-Person: Jan 27 @ noon | Phone: Jan 28 @ 7:45aOnline | johnston.ce.eleyo.comIn-Person | 6510 NW 62nd AvePhone | SaSuSaSu W20SWL01SP20SWL The Story: 12 Sick, One Thing in Common. What Happened?. May 2014. Center for Disease Control identified 12 people sick in four different states. Seven were hospitalized.. Symptoms:. Bloody diarrhea and severe stomach cramps for greater than 72 hours. Three breakouts. : biomass, atmospheric flux, oceans and wet carbon. The breakout sessions are . self-assigned. We will request a . volunteer to be the lead of each breakout session. Each breakout session should . . Chapter 8. Learning Objectives. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.. Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor..