1. Korean Traditional food 2. Introduction In Korean cuisine all the dishes are served at the same time. A typical meal normally includes rice, soup, and several side…
Slide 1 1 Chapter 8 Stocks and Sauces Slide 2 2 Chapter Objectives 1.Prepare basic mirepoix. 2.Flavor liquids using a sachet or spice bag. 3.Prepare white veal or beef stock,…
Slide 1 Chapter 2: Economic Importance of Marketing Activities Value added – form, space, time Conceptual and Measurement Issues Sources: Food Expenditure Data Trends:…
Simple Proportions of one ingredient to another What are some of the basic food stuffs which can be made from these three ingredients and maybe a little water Cooking with…
On-Site Food Waste Disposal Systems Capstone presentation by Isaac Griffith-Onnen and Zak Patten Presentation Outline • Project overview • Overview of Three On-Site Technologies…