Recipes Arugula and Fennel Salad with Dijon VinaigretteZucchini Fritters withCharmoula SauceRoasted Chicken with a Sweet Potato, Poblano GratinChocolate Chestnut Truffle Cake
How to cut up pineapple, cantaloupe and watermelon.
Learners will demonstrate competency in baking and incorporating fruit into a baked final product.Objectives:Prepare, portion, and bake cupcakesPrepare and apply icing for decoration as it relates to themePrepare and apply garnish as it relates to themeDevelop and execute a theme involving the use of fruitReflect on success/failures of their final product
This free course teaches the fundamentals of baking a jam and cream sponge. Internationally acclaimed lecturers Maria O'Grady and Mary Reidy created this dynamic and captivating course, which is appropriate for both recreational and professional bakers. You'll learn how to make a fluffy, delicious sponge from Maria and Mary, just like a pastry chef would!
Guttman food trucks addition to YouTube video
The purpose of this unit is to make EM waves of different wavelengths apparent in students’ everyday lives. This will be accomplished by using devices that students are already familiar with and most likely take for granted –microwave and conventional ovens. Students come into the classroom with the understanding that the microwave oven makes their food hot but without knowing why or how this happens at a molecular level. This unit will give the students real-world context for applications of microwaves and infrared waves.
Understanding wave properties and EM waves is relevant to students because EM waves are used for many purposes and surround us every day. These EM waves are used for technology. There are valid health and safety concerns with exposure to some higher frequency waves, such as ultraviolet radiation, x-rays, and gamma rays. This unit will explore why the microwaves in the microwave oven and infrared radiation from the conventional oven do not have the same safety concerns as the higher energy EM waves.
Short Description:
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Long Description:
Human Resources in the Food Service and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Basic Kitchen and Food Service Management Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques
The series has been developed collaboratively with participation from public and private post-secondary institutions.
Word Count: 21099
ISBN: 978-1-7753524-8-8
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Short Description:
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Long Description:
Human Resources in the Food Service and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Basic Kitchen and Food Service Management Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques
The series has been developed collaboratively with participation from public and private post-secondary institutions.
Word Count: 20893
(Note: This resource's metadata has been created automatically as part of a bulk import process by reformatting and/or combining the information that the author initially provided. As a result, there may be errors in formatting.)
Short Description:
This first and only university textbook of human security, intended as an introductory text from senior undergraduate level up, and includes chapters by 24 authors that encompass the full spectrum of disciplines contributing to the human security field. It is based on the four-pillar model of socio-political security, economic security, environmental security and health security. The chapters include learning outcomes, extension activities, and suggested readings; a comprehensive glossary lists key terms used throughout the book. This textbook can be used in courses on international studies and relations, political studies, history, human geography, anthropology and human ecology, futures studies, applied social studies, public health, and more.
Long Description:
This first and only university textbook of human security is intended as an introductory text from senior undergraduate level up, to be used in courses on international studies and relations, political studies, history, human geography, anthropology and human ecology, futures studies, applied social studies, public health, and other fields.
Its second, thoroughly revised and updated edition will represent again in a coherent fashion the field of human security and will set it apart from more traditional models of security. Its approach is again deliberately multidisciplinary and transcultural. In addition to a thorough overview of the human security concept, the chapters address problems and opportunities in international law, politics, international relations, human ecology, ethics, law enforcement, development aid, human rights, and public health. The reader is also introduced to specific human security regimes that address human rights violations, peace building and conflict resolution, as well as global environmental governance.
The book encourages a vision of the future that acknowledges the certainty of change, extrapolates significant current trends, and questions the values, beliefs and ideals that tend to inform some dominant notions of development. Because of its transdisciplinary approach, the book will appeal to a very wide range of interests at the post-secondary/tertiary level. It will be of particular interest to undergraduate and graduate students and researchers, and also to educators from various disciplines in the natural sciences, social sciences, and humanities.
Word Count: 304560
ISBN: 978-1-77420-077-3
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Ice cream has a long history as a popular dairy food item. It has evolved from a product that was manually-produced at home to one which is now widely available in artisanal shops, ice cream parlours and convenience and grocery stores.
This eBook was developed and is continually maintained by:
Professor H. Douglas Goff
University of Guelph, Canada
Prof. Goff has been a faculty member in the Department of Food Science since 1987, conducting ice cream and dairy science research and teaching ice cream and dairy science courses. He received his B.Sc. (Agr.) degree in Dairy Science from the University of Guelph in 1982, his M.Sc. degree in Dairy Science from Cornell University, Ithaca, NY, in 1984, and his Ph.D. in Food Science in 1987, also from Cornell University.
I hope you find this site useful as a reference, or for teaching or training purposes. If you do use information from this site, please cite your source as Goff, H. Douglas. 2021. Ice Cream Technology eBook, Dairy Education eBook Series, University of Guelph, Canada.
Word Count: 22124
(Note: This resource's metadata has been created automatically as part of a bulk import process by reformatting and/or combining the information that the author initially provided. As a result, there may be errors in formatting.)
Instructional guide for educators and program leaders to support lesson and activity planning during the State of Innovation Challenge
Short Description:
This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.
Word Count: 9277
(Note: This resource's metadata has been created automatically as part of a bulk import process by reformatting and/or combining the information that the author initially provided. As a result, there may be errors in formatting.)
This unit is an attempt to inform high school students about some of the fundamental concepts that constitute this important area of science - the food chemistry. Students will review the concepts of chemical compounds, mixtures (solutions, suspensions, colloids and emulsions), physical and chemical changes and learn about food chemistry. They will also learn about some of the most important organic chemistry compounds, the hydrocarbon derivatives or functional groups.
This unit will be tied into students’ chemistry courses, strengthening their knowledge of organic chemistry and preparing them for future college biochemistry, general and organic chemistry classes. The lesson plans require about 12 class periods and cover the concepts of covalent bonds (single, double and triple bonds), functional groups (alcohols, aldehydes and ketones, carboxylic acids, esters, amines, amides) and mixtures (suspensions, colloids, and emulsions). The last lesson is going to cover the basic concepts of hydrophilicity, hydrophobicity, and amphiphilicity of different molecules mixed with water.
Word Count: 74931
Included H5P activities: 45
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Students will explore, identify and demonstrate how to use correct knife handling skills as well as different knife cuts.
Students will examine Hazard Analysis Critical Control Point principles as implemented in food production. Students will take a field trip to a food production center to investigate the value and challenges of implementation.
Students will demonstrate an understanding of mise en place by collecting and displaying the necessary items for preparing today's recipe of creme brulee.
Students will examine recipe adaptations that improve the nutritional value and/or meet the needs of a special dietary restriction.
A series of recipes received by the JDH Library / Markwood CLIC from the Superior community.
Students will demonstrate effective food and kitchen safety and sanitation procedures.