KAJAL'S FOOD RECIPE PRESENTATION
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The document provides a recipe for making wheat cookies that includes wheat flour, shredded coconut, sugar, oil, and sliced cashews and almonds as ingredients. It gives instructions to first mix the dry ingredients together in a large bowl, then add water and sugar to form dough. The dough is shaped into a thick loaf and cut into cookies, which are then fried in oil over low heat until ready.
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The document discusses rich rolled-in doughs like Danish, croissants, and puff pastry. It explains that the dough is mixed, chilled, and folded with butter which creates layers during the rolling process. The cold butter turns to steam during baking, helping the product rise along with yeast. Rolling and folding the dough continues to develop the gluten structure. Proper mixing, folding techniques, chilling the dough to relax the gluten, and keeping the butter and dough at equal temperatures are emphasized.
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The document discusses the ingredients and methods used to make different types of cookies. It explains that cookies are made from batters or doughs and contain a combination of toughening ingredients like flour and tenderizing ingredients like sugar and fat. The document outlines various mixing methods used for cookies, such as the creaming method, and how ingredients and methods can affect the properties of cookies, including spread and crispness.
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The document outlines the general steps for cheese processing:
1. Standardize and pasteurize milk to optimize protein and fat levels and reduce bacteria.
2. Inoculate milk with starter cultures and age to develop flavor and lower pH.
3. Add rennet to curdle milk then cut and heat curd to separate whey.
4. Drain whey, further texture curd, salt, and press into blocks for aging and packaging.
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The document provides instructions for making a cake. It lists the ingredients as eggs, lemon, flour, oil, sugar, milk, and cinnamon. The instructions say to beat the eggs, baking powder, milk, sugar and cinnamon together in a mixture. Then add the cinnamon to the mixture and bake it in the oven for 30 minutes. Once baked, take the cake out and let it rest before enjoying it.
Muffins
This document provides instructions for making muffins using the muffin method, which is a technique for mixing batters for quick breads, cookies, and cakes. The muffin method involves mixing dry ingredients separately from wet ingredients and then gently combining the two without over-mixing, which can cause tunnels or peaked tops. The document outlines preparation steps and doneness tests to achieve muffins with a rounded, bumpy top that are golden brown without tunnels or peaks.
Baking tools and methods
This document discusses baking tools, utensils, and methods. It identifies various tools used in baking like mixing bowls, rolling pins, pastry cutters, baking sheets, and measuring cups. It explains the uses of tools like spiral whisks for beating and electric mixers for creaming ingredients. Baking methods like sifting, creaming, folding, beating, kneading, and whipping are also defined. The creaming method for making cake is outlined as creaming fat and sugar, adding eggs, and folding in flour. Proper use of tools and following baking methods are emphasized for good results.
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There are two main types of cakes - high-fat and low-fat cakes. High-fat cakes are made using creaming, two-stage, or flour batter mixing methods, while low-fat cakes use sponge, angel food, or chiffon methods. There are three main goals of mixing cake batter: 1) combining all ingredients into a smooth uniform batter, 2) forming and incorporating air cells, and 3) developing the proper texture in the finished product. Tonight's variation uses the two-stage mixing method.
Salah Abdelhmid Alshaer | Cooking Ideas to Make Your Popular Food Much healthier
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The document provides 10 cooking tips to make favorite foods healthier. The tips include making creamy dishes without cream by using thickened low-fat milk, cooking with less oil by using cast iron pans, getting crispy oven-fried food without deep frying, amping up flavor without salt by using herbs, adding whole grains to baked goods, using egg whites instead of whole eggs, slimming down homemade ice cream by using low-fat milk thickened with gelatin, adding grains or vegetables to meat dishes, and reducing cheese while keeping flavor by using bold cheeses. The tips are meant to create healthier versions of recipes while retaining taste.Baking flour mixture
Flour mixtures are blends of flour, liquid, and other ingredients used to make baked goods. They are classified as batters or doughs depending on their consistency. Batters contain more liquid than doughs. Common batters are pour, drop, and high-ratio cake batters. Common doughs are soft doughs for biscuits and bread, and stiff doughs for piecrust. Basic mixing methods include creaming, muffin, pastry, and one-bowl methods. Gluten development is important and controlled through flour selection, shortening, liquid, and mixing time. Proper preparation of pans and following baking instructions are also essential for success.
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This document discusses flour and flour mixtures used in baking. It defines flour as a fine powder made from grinding grains, roots or other starches. Gluten, a protein in wheat flour, gives dough elasticity and structure. Different types of flour have varying gluten contents suitable for different baked goods like bread, cake, pastry. Ingredients like liquid, sugar, eggs, shortening and leavening agents are discussed along with their functions in flour mixtures. Preparation of baked goods involves techniques like kneading and allowable ingredient substitutions.
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
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This document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. The document then examines each ingredient in more detail, explaining how flour provides structure, sugar adds tenderness and moisture retention, shortening creates tenderness and holds in air, and eggs add structure, moisture, color, and nutrition. Milk, water, salt, flavors, emulsifiers, and leavening agents are also outlined for their cake-making roles.
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学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
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The document discusses the ingredients and methods used to make different types of cookies. It explains that cookies are made from batters or doughs and contain a combination of toughening ingredients like flour and tenderizing ingredients like sugar and fat. The document outlines various mixing methods used for cookies, such as the creaming method, and how ingredients and methods can affect the properties of cookies, including spread and crispness.
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Cheese processing
The document outlines the general steps for cheese processing:
1. Standardize and pasteurize milk to optimize protein and fat levels and reduce bacteria.
2. Inoculate milk with starter cultures and age to develop flavor and lower pH.
3. Add rennet to curdle milk then cut and heat curd to separate whey.
4. Drain whey, further texture curd, salt, and press into blocks for aging and packaging.
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Baking tools and methods
This document discusses baking tools, utensils, and methods. It identifies various tools used in baking like mixing bowls, rolling pins, pastry cutters, baking sheets, and measuring cups. It explains the uses of tools like spiral whisks for beating and electric mixers for creaming ingredients. Baking methods like sifting, creaming, folding, beating, kneading, and whipping are also defined. The creaming method for making cake is outlined as creaming fat and sugar, adding eggs, and folding in flour. Proper use of tools and following baking methods are emphasized for good results.
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Salah Abdelhmid Alshaer | Cooking Ideas to Make Your Popular Food Much healthier
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The document provides 10 cooking tips to make favorite foods healthier. The tips include making creamy dishes without cream by using thickened low-fat milk, cooking with less oil by using cast iron pans, getting crispy oven-fried food without deep frying, amping up flavor without salt by using herbs, adding whole grains to baked goods, using egg whites instead of whole eggs, slimming down homemade ice cream by using low-fat milk thickened with gelatin, adding grains or vegetables to meat dishes, and reducing cheese while keeping flavor by using bold cheeses. The tips are meant to create healthier versions of recipes while retaining taste.Baking flour mixture
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This document discusses flour and flour mixtures used in baking. It defines flour as a fine powder made from grinding grains, roots or other starches. Gluten, a protein in wheat flour, gives dough elasticity and structure. Different types of flour have varying gluten contents suitable for different baked goods like bread, cake, pastry. Ingredients like liquid, sugar, eggs, shortening and leavening agents are discussed along with their functions in flour mixtures. Preparation of baked goods involves techniques like kneading and allowable ingredient substitutions.
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
RULES AND REGULATIONS RELATED TO PERSONAL HYGIENE , FOOD SAFETY AND SANITATION
Role of ingredients while cake making
This document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. The document then examines each ingredient in more detail, explaining how flour provides structure, sugar adds tenderness and moisture retention, shortening creates tenderness and holds in air, and eggs add structure, moisture, color, and nutrition. Milk, water, salt, flavors, emulsifiers, and leavening agents are also outlined for their cake-making roles.
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快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
在线办理(UCM毕业证书)加州大学美熹德分校毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(UCM毕业证书)加州大学美熹德分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
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NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
KAJAL'S FOOD RECIPE PRESENTATION
- 1. KAJAL’S FOOD RECIPE PREPARED BY KAJAL MAKWANA
- 2. HOW TO MAKE WHEAT’S COOKIE 2
- 3. INGREDIENTS 1.Wheat flour 2.Shredded coconut 3.Sugar 4.Oil 5.Sliced Cashew & Almonds 3
- 4. STEPS OF MAKING COOKIE FLOUR First add a small bowl of wheat flour to a large bowl. Then add shredded coconut, cashew and almonds. Then add sugar water and make flour. 4
- 5. STEPS FOR BAKE OR FRY COOKIES 5 Once the flour is bound, make a big loaf and weave it thick. Then give the cookies a favorite shape. Then fry the cookies in oil over low heat. Now cookies are ready.
- 6. 6