Slide 1 Salads and Sandwiches Slide 2 Student Objectives Identify basic techniques for pre-preparation of selected vegetables for cold service Identify categories and types…

Slide 1 S A L A D S Slide 2 S A L A D S can be eaten as : APPETIZER /SNACK  Light/ Small/ Before a Meal/ Stimulates Appetite ACCOMPANIMENT  Light/ Tossed/ Hearty MAIN…

Slide 1Salad Supreme Salad, Salad, Salad Slide 2 Salad Supreme Why eat Salad? Easy to make! They add freshness, color, and texture to meals Fruits and Veggies provide a Good…

Slide 1 1 Cuts and Scrapes  Control bleeding using firm pressure and universal precautions  Clean thoroughly with soap and water  Dress with gauze or a Band-aid…

Slide 1 Calcium hydroxide Temporary root canal filling Temporary root canal fillingSubbase Component of sealers Slide 2 Mode of action Mode of action  Realease of hydroxyl…

Slide 1 1 Module five Wound care and dressing Slide 2 2 THE SKIN Slide 3 3 FUNCTIONS OF THE SKIN Protection against injury Sensation Defense against microorganisms Maintenance…

Slide 1 Mapping business opportunities in China Chinese Business Etiquette Slide 2 Slide 3 Basics of Chinese etiquette 1) 3 main concepts 2) Introducing your self and others…

Slide 1 SISTEM PASCAPANEN PERIKANAN KULIAH PENGANTAR ILMU KELAUTAN DAN PERIKANAN OLEH : D A R I U S Slide 2 Slide 3  Fishes are cold blooded vertebrates. Fish muscle is…