Slide 1A very large or overfull amount. May be almost double the level amount HEAPING Slide 2 To remove the stem and very thin layer of a fruit or vegetable PARE/PEEL Slide…

Slide 1Kitchen Management- At A Glance TABELSPOON _________ PACKAGE _________ OUNCE _________ TEASPOON _________ CUP _________ QUART _________ POUND _________ HOUR _________…

Slide 1 Slide 2 Slide 3 EVALUATION HUDSON PAST FISH WILDLIFE PLANTS ANIMALSBIRDS INDUSTRY TIMELINE WORKSHEET BRAINSTORM POSTER Slide 4 You will be evaluated on the following…

Slide 1 Cooking is defined as the transfer of energy from a heat source to food. This energy alters food’s molecular structure. Changing the taste, aroma and appearance…

Slide 1 Preparation Equipment: Broilers, Griddles, & Tilting Braising Pans Chapter 13 (c) 2014 by John Wiley & Sons, Inc. Slide 2 Broilers and their ‘aliases’…

Slide 1 Teen Living Notes Objective 8.03 Practice basic food preparation skills Slide 2 Food Preparation Skills Copy LAMINATED SHEET from Mrs. Hatcher A. Using equipment…

TFJ3C Ms. Mulligan Smith Three Types of Cooking 1. Dry Heat (Hot Air) 2. Moist Heat (Water) 3. Frying (Oil) Dry Heat Method Roast - to cook meat, poultry, or vegetables in…