Personal Information
Organization / Workplace
United States United States
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Tags
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
See more
Presentations
(10)Likes
(16)Conflict resolution youth version power point
Jeff Hunter
•
11 years ago
Fats powerpoint pitt
Maxine Walters-Pitt
•
5 years ago
Cake Making
Maxine Walters-Pitt
•
7 years ago
Intro to commercial kitchen design
MichelleWidner
•
13 years ago
Types and characteristic features of cakes
jasmine166
•
8 years ago
Quick Breads
mak431
•
14 years ago
IXINA Mauritius - kitchen Introduction
B2B & Retail Division
•
8 years ago
food fortification & adultertion
Dr Vaibhav Gupta
•
9 years ago
Designing a commercial kitchen
Patrick Colley
•
13 years ago
Work simplification (1)
Shweta Varshney
•
9 years ago
Floral arrangement
Maxine Walters-Pitt
•
8 years ago
Guided Reading: Making the Most of It
Jennifer Jones
•
8 years ago
Kitchen layouts module 9 management of food preparation & service
Maxine Walters-Pitt
•
9 years ago
Factors to consider in menu planning
Kaye Espina
•
11 years ago
CUSTOMER SERVICE POWERPOINT
Andrew Schwartz
•
15 years ago
Packed meals
Maxine Walters-Pitt
•
10 years ago
Personal Information
Organization / Workplace
United States United States
Occupation
--
Tags
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
See more