Slide 1Eggs Competency #4: I understand egg cookery and can demonstrate a variety of techniques FACS National Standard #8.5.2: Demonstrate a variety of cooking method including…

Slide 1 Slide 2 EGGS Slide 3 PROPERTIES Coagulation properties – trap milk when heated to form custards Provide structure to foods Contribute to texture by influencing…

Slide 1 QUICK BREADS No waiting for the dough to rise Banana BreadWafflesPancakes BiscuitsSconesSoda Bread Slide 2 Ingredients In Quick Breads  Flour-hard and soft wheat…

Slide 1 CAPRI EU GHG Monitoring Workshop, 27th-28th February 2003, Copenhagen Projections of herd sizes with the CAPRI system - Wolfgang Britz - Institute for Agricultural…

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