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Yeast Bread. What part does each play in the making of bread? GLUTEN – provides dough with elasticity and strength. GLUTEN – provides dough with elasticity.
Documents Yeast Bread. What part does each play in the making of bread? GLUTEN – provides dough with...

Slide 1Yeast Bread Slide 2 What part does each play in the making of bread? GLUTEN – provides dough with elasticity and strength. GLUTEN – provides dough with elasticity…

Ch. 22. Please use workbook p. 113 to take notes during the presentation.
Documents Ch. 22. Please use workbook p. 113 to take notes during the presentation.

Slide 1Ch. 22 Slide 2 Please use workbook p. 113 to take notes during the presentation Slide 3 Categories of Breads Quick Breads Yeast Breads Prepare in a short amount of…

Dr. Rick Bierman 415-302-4397. Lyme & Morgellon Fiber Disease What is Lyme disease? Borrelia borgdorferi & 30 other Borrelia sp + 300 variants Co infections:Babesia.
Documents Dr. Rick Bierman 415-302-4397. Lyme & Morgellon Fiber Disease What is Lyme disease? Borrelia...

Slide 1Dr. Rick Bierman 415-302-4397 Slide 2 Lyme & Morgellon Fiber Disease What is Lyme disease? Borrelia borgdorferi & 30 other Borrelia sp + 300 variants Co infections:Babesia…

PROTEINS. What are proteins? Proteins are complex molecules that make up as much as 50% of the dry weight of living cells. These molecules are composed.
Documents PROTEINS. What are proteins? Proteins are complex molecules that make up as much as 50% of the dry.....

Slide 1PROTEINS Slide 2 What are proteins? Proteins are complex molecules that make up as much as 50% of the dry weight of living cells. These molecules are composed of carbon,…

Managing Special Nutrition Concerns at the UNH dining halls 2014 Rochelle L’Italien MS, RDN, LD Registered Dietitian Nutritionist.
Documents Managing Special Nutrition Concerns at the UNH dining halls 2014 Rochelle L’Italien MS, RDN, LD...

Slide 1Managing Special Nutrition Concerns at the UNH dining halls 2014 Rochelle L’Italien MS, RDN, LD Registered Dietitian Nutritionist Slide 2 Objectives: 1.Name the…

CULINARY 2 Bakeshop Ingredients. Using EXACT ingredients Unlike cooking, you MUST use exact ingredients when baking If a recipe/formula is not followed.
Documents CULINARY 2 Bakeshop Ingredients. Using EXACT ingredients Unlike cooking, you MUST use exact...

Slide 1 CULINARY 2 Bakeshop Ingredients Slide 2 Using EXACT ingredients Unlike cooking, you MUST use exact ingredients when baking If a recipe/formula is not followed precisely,…

CHAPTER 8 desserts & bakery products. Shortenings and fats do what for baked goods? (504) Fats make baked goods moist, add flavor and keep baked items.
Documents CHAPTER 8 desserts & bakery products. Shortenings and fats do what for baked goods? (504) Fats make....

Slide 1 CHAPTER 8 desserts & bakery products Slide 2 Shortenings and fats do what for baked goods? (504) Fats make baked goods moist, add flavor and keep baked items…

LAMINATED OR ROLLED IN DOUGHS ADVANCED CULINARY. WHAT ARE THEY? Any ideas? Dough’s that contain many layers of fat sandwiched between layers of dough.
Documents LAMINATED OR ROLLED IN DOUGHS ADVANCED CULINARY. WHAT ARE THEY? Any ideas? Dough’s that contain...

Slide 1 LAMINATED OR ROLLED IN DOUGHS ADVANCED CULINARY Slide 2 WHAT ARE THEY? Any ideas? Dough’s that contain many layers of fat sandwiched between layers of dough to…

Gluten and Celiac Disease. Why are we here today?
Documents Gluten and Celiac Disease. Why are we here today?

Slide 1Gluten and Celiac Disease Slide 2 Why are we here today? Slide 3 Gluten and Celiac Disease Slide 4 What are some of your favorite foods? Slide 5 Slide 6 Slide 7 FLU…

Matt Johnson + David Dewar Professor Paul Ciclitira St Thomas’ Hospital, London.
Documents Matt Johnson + David Dewar Professor Paul Ciclitira St Thomas’ Hospital, London.

Slide 1 Matt Johnson + David Dewar Professor Paul Ciclitira St Thomas’ Hospital, London Slide 2 Slide 3 Slide 4 Slide 5 Mortality Almost all mortality in CD is due to malignancy…

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