'Solid ingredients' diaporamas de présentation

Kitchen Equipment

Kitchen Equipment. Chefs Knife. Used to cut up food, most common knife used in the kitchen Terms: slice, dice, chop, cube. Paring Knife. Used for small or decorative cuts Terms: peel, pare. cutting board. Protects the counter surface when cutting food. Stand Mixer.

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Kitchen Utensils

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2.02F.1 Kitchen Equipment Matching Game

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2.02F.1 Kitchen Equipment Matching Game

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2.02F.1 Kitchen Equipment Matching Game

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Lesson 6: Principles of Thermochemistry

Lesson 6: Principles of Thermochemistry. Dr. Andrew Ketsdever. Propellants. Several Factors Must Be Addressed When Deciding on a Propellant Performance Chemical energy content, Achievable Isp Economics Availability, logistics of production and supply Physical Hazards

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OBJ. 2.05 Measuring Techniques

OBJ. 2.05 Measuring Techniques. Liquids Dry Solids. How to Measure Liquid Ingredients. Use a liquid measuring cup, which is usually a clear cup, plastic or glass Place the cup on a counter.

291 views • 5 slides