Slide 1 Slide 2 If you show a good knowledge of the English measurement system, you can skip all test questions related to the metric system. Slide 3 If these are one quart…

Slide 1The Burden of Obesity in North Carolina Portion Sizes Slide 2 What is a Portion? A portion" is the amount of food or beverage a person chooses to eat or drink.…

Slide 1Semester 1 Final – Quick Review Honors Chem Mr Nelson - 2011 Slide 2 Solutions may be: a.solids, liquids, or gases. b.liquids only. c.liquids or gases. d.none of…

Slide 1All About Eggs Slide 2 Parts of the Egg Slide 3 Egg Sizes Jumbo Extra Large Large (Used in all recipes) Medium Small (less common) Pewee (less common) The larger the…

Slide 1Ready to Use Ideas and Activities COABE / VAACE National Conference in Norfolk, Virginia Presenter: Michael Matos (Part 1 of 2) Room: James II & III Educational…

Slide 1RECIPE STANDARDIZATION Slide 2 Goals To focus on: l Developing Standardized Recipes l Standardized Recipe Formats l Weights and Measures l Recipe Standardization Procedures…

Slide 1WISCONSIN DEPARTMENT OF PUBLIC INSTRUCTION SCHOOL NUTRITION TEAM SUMMER 2011 Recipe Analysis Slide 2 RECIPE ANALYSIS Determine what a serving of a recipe contributes…

Slide 1 Slide 2 Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie count…

Slide 1OH 7-1 Controlling Food Cost in Production Controlling Foodservice Costs 7 OH 7-1 Slide 2 OH 7-2 Chapter Learning Objectives Develop a food production chart. Describe…

Slide 1OH 8-1 Controlling Food Cost in Service and Sales Controlling Foodservice Costs 8 OH 8-1 Slide 2 OH 8-2 Chapter Learning Objectives Explain the importance of portion…