PPT-COOKING Nurgül KARABELEN

COOKING Nurgül KARABELEN PUT SLICE PEEL CUT CHOP SPREAD DICE MIX BLEND STIR Put Put the meat in the oven Slice Slice the bread in half Peel Peel the eggplants Cut Cut the cabbage Chop Peel and chop the. What these women fail to realize is that there is a invisible killer in their kitchen burning biomass fuels causes almost 500000 deaths every year in India alone Source WHO 2009 This booklet illustrates how Philips Designs Philanthropy by Design ini ProStart Year 1, Chapter 5. Heat Transfer . Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.. Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.. March 16, 2015. What we will cover today:. The objectives & purpose of creating a global measurement system. The process of developing the conceptual frameworks & draft indicators. Conceptual frameworks. 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 . Food Service Occupations 1 . Cooking Methods and Techniques. Different cooking methods and techniques are required for different food preparations. Type of preparation required for a food item before cooking depends on:. _____ 1. Dishes holding food stay cool in a microwave oven.. _____ 2. Only containers made especially for microwave ovens can be used for cooking in a microwave oven.. _____ 3. Food in a microwave oven cooks very evenly.. March 16, 2015. What we will cover today:. The objectives & purpose of creating a global measurement system. The process of developing the conceptual frameworks & draft indicators. Conceptual frameworks. Microwave ovens generate electromagnetic waves (called microwaves) which makes water move. This motion leads to friction, and friction leads to heating. Microwave heating works by heating water in foods by making water molecules vibrate. That is why dry foods like . By Donna Krug, Family & Consumer Science Agent. K-State Research & Extension - Cottonwood District. Healthy Cooking Styles. Cooking is an art form. Colorful grain dishes. Equipment you will need. Heat Transfer . Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.. Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.. What is needed for a good recipe?. Ingredients. Directions. Equipment. Temperature Terms. Servings/Yield. When choosing a recipe. Likes/Dislikes. Time. Ingredients on Hand. Cooking Skill. Budget. Changing a Recipe. 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: . Al Dente - To cook pasta until it has a slight resistance to the bite . “. firm to the tooth. ”. .. Baste - To moisten meat with a liquid, such as melted butter or a sauce, while cooking. . Batter - A mixture of flour & liquid, thin enough to pour & coat food.. 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