UNIT 1 & 2 - Safety, Kitchen Equipment & Cooking Basics
Safety & First Aid
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fn1_-_unit_1_-_safety___first_aid_ppt.pptx | |
File Size: | 857 kb |
File Type: | pptx |
Sanitation & Food Borne Illness
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unit_1_-_food_borne_illness_-_day_3.pptx | |
File Size: | 5664 kb |
File Type: | pptx |
Food Preparation Terminology & Equivalents
Kitchen Equipment
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fn1_-_unit_1_-_kitchen_equipment.pptx | |
File Size: | 2286 kb |
File Type: | pptx |
Microwave Cooking
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fn1_-_unit_1_-_microwave_cooking.pptx | |
File Size: | 1114 kb |
File Type: | pptx |
UNIT 3 - MyPlate & Dietary Guidelines
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fn1_-_unit_3_-_myplate_dietary_guidelines.pptx | |
File Size: | 3486 kb |
File Type: | pptx |
UNIT 4 - Carbohydrates, Fiber, Quick Breads, Rice & Pasta
The Unit 4 test will be in class on Wednesday October 21st! Make sure you study your notes! Feel free to reference the following power points to refresh your memory.
Carbohydrates & Fiber
Be sure you know the following: carbohydrate sources, the two types of starches, the daily amount of fiber, what "whole wheat" means, fiber sources, soluble vs. soluble fiber, and the different parts of a wheat kernel.