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Cooked published presentations and documents on DocSlides.

Bobbi’s Diabetic Menu
Bobbi’s Diabetic Menu
by missingsole
Day 1. . Breakfast. 1 Cup Skim Milk. 1 Orange, me...
Introduction to food safety
Introduction to food safety
by alida-meadow
Introduction to food safety If you have any quest...
Recipe Calculations Mark Roe, EuroFIR AISBL Susanne Westenbrink, RIVM, Netherlands
Recipe Calculations Mark Roe, EuroFIR AISBL Susanne Westenbrink, RIVM, Netherlands
by conchita-marotz
Recipe Calculations Mark Roe, EuroFIR AISBL Sus...
HEALTH AND FITNESS INTRO TO FCS
HEALTH AND FITNESS INTRO TO FCS
by danika-pritchard
MRS. CRUSAN. PORTIONS VS. SERVING SIZES. PORTION:...
LOCAL PIETY o ikos
LOCAL PIETY o ikos
by min-jolicoeur
Zeus . Ktêsios. (Possessions). Agathos. . Daim...
Made to order breakfast & lunch Monday though Friday
Made to order breakfast & lunch Monday though Friday
by aaron
Breakfast 7 a.m. to 10 . a. .m. Lunch 11 . a.m. ...
PROTEIN Protein Proteins provide
PROTEIN Protein Proteins provide
by liane-varnes
4. calories per gram. . The main function of pr...
Fruit Group What is a serving:
Fruit Group What is a serving:
by luanne-stotts
1 ½ to 2 Servings per Day. Medium Apple or banan...
Amy Schiller Eating a Healthy Vegan Diet
Amy Schiller Eating a Healthy Vegan Diet
by tawny-fly
Veganism. What is a vegan?. Any person who abstai...
Fruit Group What is a serving:
Fruit Group What is a serving:
by ellena-manuel
1 ½ to 2 Servings per Day. Medium Apple or banan...
Vegetables Objective Students will be able to:
Vegetables Objective Students will be able to:
by stefany-barnette
1) distinguish between the classification of vege...
Food Safety 101 UCOP November 2011 Safety Meeting
Food Safety 101 UCOP November 2011 Safety Meeting
by luanne-stotts
Foodborne. Illness. Flu-like symptoms:. Nausea. ...
Bread, cereal, rice and pasta
Bread, cereal, rice and pasta
by mitsue-stanley
Chapter 50. WHAT ARE GRAINS?. Germ. – tiny emb...
Meat is traditionally considered the center of a plate, the focus of the meal.
Meat is traditionally considered the center of a plate, the focus of the meal.
by phoebe-click
Since it is such an integral part of the meal, it...
29 Starch Cookery Objective
29 Starch Cookery Objective
by yoshiko-marsland
Implement common cooking methods for the two type...
Brought to Y
Brought to Y
by natalia-silvester
ou by. . Ohio. . SNAP-Ed . and. . the. . Ohio...
The Incredible Edible Egg!
The Incredible Edible Egg!
by trish-goza
Eggs. EGG. TRIVIA. A hen requires 24 to 26 hours...
Eggs Parts of the Egg
Eggs Parts of the Egg
by alida-meadow
Air . Pocket. Yolk. High . in fat and . cholester...
Eggs Ch. 33 Structure of Eggs
Eggs Ch. 33 Structure of Eggs
by danika-pritchard
Most eggs eaten in the United States come from he...
Steph Erpelding Sac County Extension and Outreach
Steph Erpelding Sac County Extension and Outreach
by lois-ondreau
County Youth Coordinator/Office Manager. Farm Wif...
Portions, Food Labels, and Ingredients
Portions, Food Labels, and Ingredients
by phoebe-click
Think…….. The portion you’re getting is pro...
Cooking Methods ProStart Year 1, Chapter 5
Cooking Methods ProStart Year 1, Chapter 5
by lois-ondreau
Heat Transfer . Conduction – transfer of heat f...
Daniel Plan Rustic Breakfast hash
Daniel Plan Rustic Breakfast hash
by danika-pritchard
Produce. 5 cloves Garlic. 1 Onion, medium. 3 Russ...
Food of South America, Latin America, and the Caribbean
Food of South America, Latin America, and the Caribbean
by alexa-scheidler
Ch. 47. Learning Latin American Cuisine. All arou...
Food Safety Facts: Bingo
Food Safety Facts: Bingo
by karlyn-bohler
PUB-0011-201806. CC BY-NC-SA 4.0. ©. 2018 . Albe...
SALAD DRESSINGS I can identify the three types of salad dressings.
SALAD DRESSINGS I can identify the three types of salad dressings.
by mitsue-stanley
I can describe how each is prepared.. FRENCH DRES...
1 The Flow of Food: Preparation
1 The Flow of Food: Preparation
by tatyana-admore
Chapter Number 8. Class Name. Instructor Name. Da...
Objectives  Identify safe cooking practices and precautions of eggs and egg dishes.
Objectives  Identify safe cooking practices and precautions of eggs and egg dishes.
by lindy-dunigan
 Explain why it is important to use a thermomete...
Food Safety Training University of Notre Dame
Food Safety Training University of Notre Dame
by natalia-silvester
Introduction. People may . suffer . from food poi...
Infant Digestive System FL Unit 5
Infant Digestive System FL Unit 5
by pamella-moone
Infant Digestive System. . A newborn's digestive...
Tuna HACCP Handbook Chapter
Tuna HACCP Handbook Chapter
by pamella-moone
6. HACCP Plan Examples. Example 2. FROZ...
Chapter 18 Cooking principals
Chapter 18 Cooking principals
by min-jolicoeur
What is cooking?. Is the process of preparing foo...
OHCE Statewide Leader Training
OHCE Statewide Leader Training
by kittie-lecroy
July, 2014. Developed by Barbara Brown, Ph.D., R....
Modifier Placement Andrea Lunsford
Modifier Placement Andrea Lunsford
by ellena-manuel
Everyday Writer. Misplaced modifiers. Keep modifi...
Sauces Thickening Agents
Sauces Thickening Agents
by olivia-moreira
Roux. Cornstarch. Arrowroot. Beurre. . Manie. Li...
Which of these are considered pulse crops?
Which of these are considered pulse crops?
by debby-jeon
Lentils. Corn. Oats. Chickpeas. Rye. Wheat. Dry P...
Steph Erpelding Sac County Extension and Outreach
Steph Erpelding Sac County Extension and Outreach
by briana-ranney
County Youth Coordinator/Office Manager. Farm Wif...
Food Safety Just FACS What is a foodborne illness?
Food Safety Just FACS What is a foodborne illness?
by min-jolicoeur
Sickness caused by eating food that contains a ha...
© Livestock & Meat Commission for Northern Ireland 2015
© Livestock & Meat Commission for Northern Ireland 2015
by aaron
The 4Cs – how to prevent food poisoning. Learni...
Grains, rice and pasta Chapter 17 Food for Today
Grains, rice and pasta Chapter 17 Food for Today
by kittie-lecroy
WHAT ARE GRAINS?. Germ. – tiny embryo that wil...