4 results
Free cooking lectures for Microsoft Word
Food and Nutrition Chemistry
Reasons for cooking, effect of boiling on protein and starch, major nutrients, reactions involved in baking dough, meat tenderization chemistry and ways, pressure cooker
Subjects:
Grades:
9th - 12th, Higher Education
A- Mise en Place
Mise en place is a culinary term that refers to the process of gathering and organizing all the necessary ingredients and tools before starting to cook. It literally means "putting in place" in French.During mise en place, a chef or cook will carefully measure and prepare ingredients, chop vegetables, gather spices, and arrange utensils and equipment needed for the recipe. This methodical approach helps streamline the cooking process, ensuring that everything is readily accessible and in the rig
Solid to liquid fun activity. (Making butter)
This word document outlines the exact steps on how to make butter in the classroom.
Subjects:
Grades:
1st - 4th
Types:
5 Serious Points For The Extremest Vegans
This is probably the shortest thing i've posted. But its seriously a topic that is going on right now. Despite having to purchase I'm quite sure you'll enjoy the points I make. Don't get pressured by Extremest Vegans who are missing some seriously important facts.
Subjects:
Grades:
5th - 12th, Higher Education, Adult Education, Staff
Types:
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