Slide 1 Dining Room Training Erika Yancey & Mackenzie Regan Slide 2 Reception Drinks Stewardess Shirley Temple: Lemon Lime Soda, Gingerale topped with a cherry Allergies:…

Slide 1 1 AOECS Association of European Coeliac Societies Slide 2 2 AOECS Umbrella organisation of national European Coeliac Societies Slide 3 3 AOECS Founded in Rome (Italy),…

Slide 1 Protein & NEW Greens Balance Slide 2 Why Protein? Protein is an essential building block of bones, muscles, cartilage, skin and blood. Who needs to supplement…

Slide 1 Gluten Free Diet Presentation by: Julie Boyer, Karah D, Sara Ingersoll, Jade M & Jenna Silverthorne Slide 2 What is Gluten?  Gluten is a protein found in wheat,…

Slide 1 Gluten Free Information and recommendations for EH Slide 2 Protein found in grains – Specifically found in Wheat, Barley, Rye – Spelt, triticale and kamut, other…

Slide 1 International Perspective on Gluten-Free July 14, 2005 Rhonda R. Kane, M.S., R.D. Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration Slide…

Slide 1 HUM 101 Spring semester 2013-2014 Lecturer: Faruk Berat AKCESME (MSc) Slide 2 Biotechnology is the use of living systems and organisms to develop or make useful products,…

Slide 1 Detecting and Removing Toxic Foods Workshop 1 Slide 2 Gluten Slide 3 Wheat Barley Rye Graham Flour Spelt Bulgur Semolina Matzo Meal Miso Teff Flour (Including but…

Slide 1  Chapter 42 Baking Basics Slide 2   Baked goods are made from the simplest ingredients— 1.Flour 2.Liquid 3.Leavening Agents 4.Fats 5.Sweeteners 6.Eggs…

Slide 1 Foods 1 Quick Breads Slide 2 What are Quick Breads? Flour mixture made with fast acting leavening agents. Slide 3 How are quick breads prepared? Quick breads are…