'Solid fat' diaporamas de présentation

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Food Preparation Terms. Food Preparation Terms. Food Preparation Terms. Slicing Up Foods. Food Preparation Terms. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500.

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Food Preparation Terms. Food Preparation Terms. Food Preparation Terms. Slicing Up Foods. Food Preparation Terms. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500.

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SURFACTANTS - EMULSIFIERS

SURFACTANTS - EMULSIFIERS. PRIMARY OBJECTIVES. FORM EMULSIONS STABILIZE EMULSIONS MODIFY STRUCTURES. Uses Of Surfactants. 1. Emulsifiers Water In Oil - Low Hlb Oil In Water - High Hlb 2. Foam Stabilizers 3. Lipid Crystal Modifiers 4. Wetting Agents 5. Solubilizers 6. Starch Complexers

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Delicious Snack Food Opportunities

IFT Spotlight Session | June 12, 2011. Leveraging the 2010 Dietary Guidelines. Delicious Snack Food Opportunities . Presenters: Marilyn Schorin, PhD, RD, LD, FADA Principal, Schorin Strategies Robert M. Reeves, MS Public Affairs Director, QUALISOY. Sponsored by:.

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Importance of Agriculture to Society

Importance of Agriculture to Society. Interest Approach.

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A very large or overfull amount. May be almost double the level amount

A very large or overfull amount. May be almost double the level amount. HEAPING. To remove the stem and very thin layer of a fruit or vegetable. PARE/PEEL. Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. SAUTE.

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2013 CACFP Nutrition Training

2013 CACFP Nutrition Training. Food Purchasing for Child Care Centers. What are your initial thoughts on purchasing nutritious foods?. Do you think it costs too much to buy nutritious food?. Step back and look at the big picture. What role does meal time have in child care?

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Institute of Medicine Recommendations for the Child Meal Pattern

Institute of Medicine Recommendations for the Child Meal Pattern . Ann McCormack, MPH, RD Missouri Department of Health and Senior Services Bureau of Community Food and Nutrition Assistance. Age Groups. 1 year olds Age 2 through age 4 Age 5 through age 13 Age 14 through age 18. Breakfast.

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So lid F ats and A dded S ugars: Get off the SoFAS!

So lid F ats and A dded S ugars: Get off the SoFAS!. Project Sponsors. USDA Project Funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department of Nutrition Sciences, Drexel University. 2010 Dietary Guidelines for Americans.

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FACS

FACS. Baking Basics. BREAD is a staple food prepared by baking a dough of flour and water. Classes of Breads. Yeast Breads : Leavened with Yeast Examples: Loaves, Rolls, Doughnuts Quick Breads : Leavened with Baking Soda and/or Baking Powders

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So lid F ats and A dded S ugars: Get off the SoFAS!

So lid F ats and A dded S ugars: Get off the SoFAS!. Project Sponsors. USDA Project Funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department of Nutrition Sciences, Drexel University. 2010 Dietary Guidelines for Americans.

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Current Events

Current Events. October 6, 2011. Cookies Bad for the Environment?. Palm oil found in baked goods, shortening, cooking oils, candy bars, margarine, and candy Oil palm is grown as an industrial plantation crop, often (especially in Indonesia) on newly cleared rainforest or peat-swamp forests.

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Lab Activity 5 Lipids

Lab Activity 5 Lipids. IUG, Spring 2014 Dr. Tarek Zaida. 1. Solubility in Polar and Non-polar Solvents. Reagents Olive oil (vegetable oil), butter (animal fat), stearic acid (saturated fatty acid), oleic acid (unsaturated fatty acid),

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PASTRY

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PASTRY

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Conventional method/ Standard Method

Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step Two Beat the eggs into the creamed fat and sugar.

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Conventional method/ Standard Method

Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step Two Beat the eggs into the creamed fat and sugar.

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FATS AND OILS

FATS AND OILS. COMPILED BY: VANDANA MAHAJANI. STRUCTURE,RANCIDITY AND REVERSION. They are composed of fatty acid and glycerol linked together to form ester. Rancidity: The development of any disagreeable odour and flavour in fats and oils causing spoilage is called rancidity

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Why is solid fat needed to produce flakiness in pie crust (pastry)?

Why is solid fat needed to produce flakiness in pie crust (pastry)?. Incorporation of fat. When solid fat is incorporated into raw pastry dough the instruction is to incorporate it until the fat lumps are about the size of a pea The dough with its fat would appear as follows. Dough ball.

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