Personal Information
Entreprise/Lieu de travail
United States United States
Profession
--
Mots-clés
food & nutrition
l
special features on large equipment
star rating
factors to consider when choosing kitchen equipmen
nutritive value
photosynthesis
function of food
polysaccharides
disaccharides
monosaccharides
nutrients
protein
principles of nutrition
food
polyunsaturated
monounsaturated
sources of fats in the diet
trans fatty acids
dietary functions of fats
unsaturated fatty acids
fatty acids
triglycerides
cholesterol
"good" vs "bad" fats
structure and composition of fats
functions of garnishes
garnishes
faults in cake making
function of main ingredients
cake making methods
floral arrangement
home management
food critic
clothing & textiles
fashion designer
careers in home economics
technology
resources
module 9
advantages and disadvantages
kitchen layout
cxc
csec
packed meals
module 11 cxc
food and nutrition
Tout plus
Présentations
(10)J’aime
(16)Conflict resolution youth version power point
Jeff Hunter
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il y a 11 ans
Fats powerpoint pitt
Maxine Walters-Pitt
•
il y a 6 ans
Cake Making
Maxine Walters-Pitt
•
il y a 7 ans
Intro to commercial kitchen design
MichelleWidner
•
il y a 13 ans
Types and characteristic features of cakes
jasmine166
•
il y a 8 ans
Quick Breads
mak431
•
il y a 14 ans
IXINA Mauritius - kitchen Introduction
B2B & Retail Division
•
il y a 8 ans
food fortification & adultertion
Dr Vaibhav Gupta
•
il y a 9 ans
Designing a commercial kitchen
Patrick Colley
•
il y a 13 ans
Work simplification (1)
Shweta Varshney
•
il y a 9 ans
Floral arrangement
Maxine Walters-Pitt
•
il y a 8 ans
Guided Reading: Making the Most of It
Jennifer Jones
•
il y a 8 ans
Kitchen layouts module 9 management of food preparation & service
Maxine Walters-Pitt
•
il y a 10 ans
Factors to consider in menu planning
Kaye Espina
•
il y a 11 ans
CUSTOMER SERVICE POWERPOINT
Andrew Schwartz
•
il y a 15 ans
Packed meals
Maxine Walters-Pitt
•
il y a 10 ans
Personal Information
Entreprise/Lieu de travail
United States United States
Profession
--
Mots-clés
food & nutrition
l
special features on large equipment
star rating
factors to consider when choosing kitchen equipmen
nutritive value
photosynthesis
function of food
polysaccharides
disaccharides
monosaccharides
nutrients
protein
principles of nutrition
food
polyunsaturated
monounsaturated
sources of fats in the diet
trans fatty acids
dietary functions of fats
unsaturated fatty acids
fatty acids
triglycerides
cholesterol
"good" vs "bad" fats
structure and composition of fats
functions of garnishes
garnishes
faults in cake making
function of main ingredients
cake making methods
floral arrangement
home management
food critic
clothing & textiles
fashion designer
careers in home economics
technology
resources
module 9
advantages and disadvantages
kitchen layout
cxc
csec
packed meals
module 11 cxc
food and nutrition
Tout plus