PPT-Jellies: Day 1

By Larissa Ostlund Lesson Objective To become familiar with Jelly academic vocabulary B ody parts and their functions of jellies The basic understanding of jellies Where have I seen jellies jellyfish before. The texture of a piece of candy depends mainly on the number size and type of the sugar crystals the amount of sugar compared to water and the other ingredients present Did you know that most types of candy are made of sugar from two kinds of plants The flavor texture and color will be somewhat different Unless there is a health reason for limiting the sugar in the product it is recommended that the recipe be followed as is for the most successful product Each tablespoon of jam has only 32 calo Mold growth causes product to be lost when it occurs In addition some research indicates that mold growth on fruit products may not always be as completely harmless as believed in the past USDA and the Cooperative Extension are endorsing a boiling w 1 miles Court Umpires 6.15pm Young n Old vs Milkmen Bad Jellies vs Norfolk n Chance vs One Hit Wonders Davey Dave & The Funky Bunch vs Not Bovid WWA vs The Mixed Team Showrunners vs Infamous Misfits 7pm Frank alternative sweetenerscordials and jellies) can add variety to your healthy eating plan without affecting Small amounts of nutritive sweeteners will not greatly affect blood glucose levels Some – Jellies and Syllabub . . . And how different our worlds are . . . By Jamie Credle, Davenport House Have you noticed when visiting one of the fine 18 th century houses such as those in Coloni SECTION Court Umpires 6.15pm A vs Bad Jellies C The Avengers vs Norfolk n Chance C Butterfingers vs Frank Bey C Looney Tues vs One Hit Wonders C Thunder Mokeys vs Wheres Wally F Dominate Chicks vs Win Lunch & Learn. 12 noon to 1 pm. June 16, 2014. . Need Help with Today’s Program?. Help Desk: 800-442-4614. Phone in to today’s program. Toll:  630-424-2356. Toll Free:  855-947-8255. Passcode. Lunch & Learn. 12 noon to 1 pm. June 16, 2014. . Need Help with Today’s Program?. Help Desk: 800-442-4614. Phone in to today’s program. Toll:  630-424-2356. Toll Free:  855-947-8255. Passcode. The Basics of Making Jellied Products. 1. Types of Sweet Spreads. Jelly. - . firm gel . made from . juice.. Jam. . - . sweet spread that . holds shape . - crushed or chopped fruit. .. Preserves - . Jams . and . Jellies. Empowerment Through Education. Today’. s . Topics. How to safely prepare jams and jellies. From fruit or juice. Essential ingredients. Cooked or uncooked . Problem solving. Use the principles of safe food preservation when canning and freezing jams and . Making Jams, Jellies, & Fruit Preserves Lunch & Learn 12 noon to 1 pm June 16, 2014 Need Help with Today’s Program? Help Desk: 800-442-4614 Phone in to today’s program Toll:  630-424-2356 Jams . and . Jellies. Empowerment Through Education. Today’. s . Topics. How to safely prepare jams and jellies. From fruit or juice. Essential ingredients. Cooked or uncooked . Problem solving. Use the principles of safe food preservation when canning and freezing jams and .