kitchen skills
•Download as PPTX, PDF•
0 likes•410 views
This document provides instructions for grating, julienning, dicing, zesting, juicing, and fanning various vegetables and fruits. It describes the necessary equipment and steps to grate a carrot into long thin strips, julienne capsicum, dice an onion, zest an orange removing only the colored outermost part, juice an orange by rotating it in a juicer, and fan sliced strawberries.
Report
Share
Report
Share
Recommended
Revista nº1 final edsa web
Este documento presenta un resumen de tres ediciones de una revista institucional bimestral. En la primera sección, se habla sobre la visión de la empresa de crecer y fortalecer las relaciones con los clientes y proveedores. Luego, se informa sobre nuevos productos y marcas que forman parte de su cartera para brindar mejor atención. Finalmente, se detalla una capacitación técnica sobre partes eléctricas que se llevó a cabo en 4 ciudades del país.
Linear Park Meganhenry Sykes Block1
This document defines and describes basic geometric shapes and terms such as points, lines, line segments, angles, triangles, quadrilaterals, circles, cylinders, spheres, cones, and polygons. It was written by Megan Henry Sykes for a school assignment and includes pictures taken at local parks to illustrate the different shapes.
Ballot Problem for Many Candidates
The document discusses the ballot problem, which deals with counting the number of ways ballots can be ordered such that one candidate is always ahead of the others. It begins by explaining the ballot problem for two candidates, then discusses generalizing it to more than two candidates. It proposes using a dynamic programming approach and formulates a conjectured formula. The document proves the formula using strong mathematical induction and defines it for the general case of n candidates. It also discusses some applications and references related work.
Os Keller
1) The document discusses open source voting systems and argues they can increase security and reliability compared to proprietary systems through public review and testing.
2) It outlines requirements for fully disclosed voting systems, including publishing source code, documentation, and hardware specifications.
3) Barriers to open source voting are mentioned, such as high certification costs and entrenched relationships with existing vendors, but the document proposes new system ideas like an electronic ballot printer to improve accessibility and auditing of hand-marked paper ballots.
A tabernacle view of thanksgiving, christmas,
The document discusses the symbolic meanings of Thanksgiving, Christmas, and Easter in relation to the Tabernacle in the Bible.
[1] Thanksgiving represents the Outer Court and calls Christians to examine their religion and lives to ensure they are pure and helping others in need.
[2] Christmas represents the Inner Court and calls Christians to praise God through reading the Bible, allowing Jesus' light to shine through them, and intercessory prayer.
[3] Easter represents the Holy of Holies and calls Christians to worship God by laying down their lives for others through sacrifice, just as Jesus sacrificed himself for humanity.
Northern Virginia Fairfax County Housing Market
In December 2010:
- Total housing units sold in Fairfax County increased 9% compared to the previous month but decreased 2% compared to December 2009.
- Active housing inventory decreased 16% from December 2009 and 19% from the previous month.
- The median home sale price rose 8% compared to December 2009 to $390,000, and increased 4% from the previous month.
Preparing Vegetables - Julienne, Dice, Shred and Slice
Basic preparation techniques aimed at Secondary students, particularly junior Food Technology students. The techniques included in this instruction slide show are Julienne, Dice, Shred and Slice.
Recommended
Revista nº1 final edsa web
Este documento presenta un resumen de tres ediciones de una revista institucional bimestral. En la primera sección, se habla sobre la visión de la empresa de crecer y fortalecer las relaciones con los clientes y proveedores. Luego, se informa sobre nuevos productos y marcas que forman parte de su cartera para brindar mejor atención. Finalmente, se detalla una capacitación técnica sobre partes eléctricas que se llevó a cabo en 4 ciudades del país.
Linear Park Meganhenry Sykes Block1
This document defines and describes basic geometric shapes and terms such as points, lines, line segments, angles, triangles, quadrilaterals, circles, cylinders, spheres, cones, and polygons. It was written by Megan Henry Sykes for a school assignment and includes pictures taken at local parks to illustrate the different shapes.
Ballot Problem for Many Candidates
The document discusses the ballot problem, which deals with counting the number of ways ballots can be ordered such that one candidate is always ahead of the others. It begins by explaining the ballot problem for two candidates, then discusses generalizing it to more than two candidates. It proposes using a dynamic programming approach and formulates a conjectured formula. The document proves the formula using strong mathematical induction and defines it for the general case of n candidates. It also discusses some applications and references related work.
Os Keller
1) The document discusses open source voting systems and argues they can increase security and reliability compared to proprietary systems through public review and testing.
2) It outlines requirements for fully disclosed voting systems, including publishing source code, documentation, and hardware specifications.
3) Barriers to open source voting are mentioned, such as high certification costs and entrenched relationships with existing vendors, but the document proposes new system ideas like an electronic ballot printer to improve accessibility and auditing of hand-marked paper ballots.
A tabernacle view of thanksgiving, christmas,
The document discusses the symbolic meanings of Thanksgiving, Christmas, and Easter in relation to the Tabernacle in the Bible.
[1] Thanksgiving represents the Outer Court and calls Christians to examine their religion and lives to ensure they are pure and helping others in need.
[2] Christmas represents the Inner Court and calls Christians to praise God through reading the Bible, allowing Jesus' light to shine through them, and intercessory prayer.
[3] Easter represents the Holy of Holies and calls Christians to worship God by laying down their lives for others through sacrifice, just as Jesus sacrificed himself for humanity.
Northern Virginia Fairfax County Housing Market
In December 2010:
- Total housing units sold in Fairfax County increased 9% compared to the previous month but decreased 2% compared to December 2009.
- Active housing inventory decreased 16% from December 2009 and 19% from the previous month.
- The median home sale price rose 8% compared to December 2009 to $390,000, and increased 4% from the previous month.
Preparing Vegetables - Julienne, Dice, Shred and Slice
Basic preparation techniques aimed at Secondary students, particularly junior Food Technology students. The techniques included in this instruction slide show are Julienne, Dice, Shred and Slice.
CUTTING PROCESS.pptx
The document provides information on basic knife skills and cutting techniques. It discusses the proper grip for holding knives, different types of knives and why they are used. It also covers common vegetable cuts like dice, julienne, batonnet, and chiffonade. Knife safety tips are also included such as keeping knives sharp, using a cutting board, and storing knives safely.
Basic knife skills and different types of vegetable cutting
This document provides information on basic knife skills and cutting techniques. It discusses the parts of a knife, different types of knives, proper grip and hand positioning. It explains why different knives are needed for different foods. It also covers knife safety tips. The document then describes various cuts for vegetables and fruits, including dice, julienne, batonnet, brunoise, slicing, fluting, segmenting, and more. Specific techniques for each cut are outlined.
knife-techniques-1222585932717848-9 (1).pdf
The document discusses various knife skills and cutting techniques used in cooking:
1) It describes different types of knives such as chef's knives, boning knives, bread knives, and paring knives used for slicing, dicing, and other cutting tasks.
2) It provides instructions for common cuts like dicing, julienning, mincing, and slicing vegetables as well as techniques for cutting onions.
3) Special cuts are also described for making radish roses, green onion garnishes, and toppings for tacos. Proper handling and use of knives is emphasized for safety.
cuttingtechniques-vegetables.pptx
The document discusses various types of knives used in cooking and their purposes, as well as basic knife skills and cutting techniques. It describes the parts of a knife including the tip, edge, spine, heel, bolster, and tang. It then covers different knife types like the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It provides instructions for cuts like dicing, julienning, mincing, and slicing onions. The document aims to teach proper and safe knife handling skills.
Knife skills powerpoint
This power point presentation comes from the following website: http://www.uen.org/Lessonplan/preview.cgi?LPid=30977
Knife and Cutting Techniques
The document discusses various knife skills and cutting techniques used in cooking. It describes the parts of a knife including the blade edge, spine, heel, bolster, and tang. It then explains different types of knives and their uses, such as the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It also discusses techniques for cutting vegetables like julienne cuts, diced cuts, and mincing. Common cuts include chiffonade cuts for herbs and seeding tomatoes.
Basic cutting techniques
This document discusses various cutting techniques for vegetables. It begins by explaining the importance of uniform cuts, noting that consistent sizing ensures even cooking. It then describes the julienne cut which produces thin matchstick pieces. Next, it covers the brunoise dice, the smallest dice cut used for soups. It also explains the small dice and batonnet cuts which produce slightly larger sticks or cubes. Finally, it discusses the chiffonade technique for thinly slicing leafy herbs or greens. The document provides illustrations and definitions for common knife cuts.
Food preparation
The document discusses four basic cuts for carrots - slice, batonnet, julienne, and brunoise. Knowing these cuts is important for cooking preparation as different cuts allow for different cooking methods and textures in dishes. It then provides instructions for how to perform each cut. The document also notes additional fun facts about carrots, such as their growth process and varieties.
2._ppt_-_basic_knife_skills.pptx
This document provides instructions for knife skills and basic knife cuts. It begins with setting up a safe work area and holding knives properly. The chef's knife is described as the most important kitchen tool for tasks like chopping, slicing, and lifting food. Proper knife grips and various basic cuts are demonstrated, including julienne, brunoise, dice, diagonal, chiffonade, and mince. Students are instructed to practice specific cuts like julienne and brunoise on carrots and celery, as well as diagonal cuts on cucumbers and chiffonade and mince on spinach.
Chicken pasty Demo Video
This document provides instructions for making chicken and vegetable pasties. It details preparing ingredients like dicing chicken, dicing vegetables like zucchini and capsicum, and combining them with puff pastry. The filled pasties are then brushed with an egg wash and baked in the oven at 180C for 30 minutes before cooling and serving. Safety tips are included like washing hands and using clean cutting boards to avoid cross-contamination.
How to De-seed a Tomato
The document provides instructions for de-seeding a tomato in 9 steps. It begins by listing the necessary materials: a tomato, sharp knife, band aids, paper towels, and plates. The steps then guide the user to wash the tomato, dry it, slice it vertically, remove the liquid sections which contain the seeds, and chop the de-seeded tomato slices as needed for a recipe.
How To Dice An Onion
How to dice an onion so that you consistently and easily get uniform pieces. Based on a technique I learned at the CIA.
How To Dice And Saute An Onion
To dice an onion: score and peel the onion, cut it in half lengthwise, then slice it widthwise about 1/2 cm thick, leaving the root end intact. To saute the diced onion: heat oil in a fry pan over medium-high heat, add the diced onion and stir constantly until pale and translucent.
PPT-2 Demo
This document provides a recipe for a no-cook watermelon and peach salsa from Slater Farms. The recipe calls for 1 cup each of diced watermelon and peaches, 1 tablespoon each of chopped fresh mint and finely chopped red onion, and 3 tablespoons of orange juice and 1/2 teaspoon of dried thyme. The instructions explain how to dice the peaches and cube the watermelon, then mix all the ingredients together with the other components, let it chill for 30 minutes, and enjoy as a snack or party dish.
how to prepare fruits and vegetables
The document provides instructions for preparing avocado, cabbage, garlic, and leeks. It describes how to cut and remove the seed from an avocado, how to core and slice cabbage, how to remove the skin and mince garlic, and how to clean leeks by trimming, slicing, and rinsing them in water.
How to cook a basic stir fry
This document provides instructions for making a basic stir fry in 11 steps. It instructs the reader to purchase common vegetables like peppers, carrots, onions, mushrooms and broccoli and to cut them into uniform sizes. It then guides the cooking process of first browning beef in sesame oil before adding vegetables to sauté until slightly underdone. Finally, stir fry sauce and previously cooked beef are added to finish cooking and combine all ingredients before serving over rice.
HRM 212 (LAB) Mise en Place
Mise en place refers to the preparation of ingredients for cooking. It involves assembling all necessary tools, ingredients, and equipment before cooking. Proper knife handling and various basic cuts - such as brunoise, julienne, dice, and batonnet - are important techniques for preparing ingredients safely and uniformly. Common vegetables are cut into different shapes depending on the desired texture and appearance in dishes.
Pig Dissection
This document provides a visual guide to dissecting a fetal pig, with instructions and diagrams showing the key steps:
1) Opening the specimen bag and placing the pig on a tray.
2) Making a series of incisions on the skin with a scalpel along dotted lines on the arms, legs, chest and umbilical cord.
3) Removing the skin by pulling it back with forceps while cutting underneath with the scalpel.
3. Types of Cuts and defination.....pptx
This document discusses proper cutting techniques and types of cuts. It emphasizes the importance of uniform cuts to ensure even cooking times and using the proper knife for the job to minimize risk. Several specific cut types are defined such as small dice, large dice, medium dice, julienne, batonnet, paysanne, mince, and fine julienne. Each cut yields vegetables or fruits of a defined size and shape that are suited to different culinary purposes.
Knife skills
The document provides instructions on developing proper knife skills. It emphasizes that technique should be mastered before focusing on speed. It describes how to set up a workstation and hold knives correctly. It explains the basic cuts of slicing, dicing, and mincing as well as how to use a chef's knife, paring knife, slicer, and bread knife. Developing accuracy and consistency at basic knife cuts is important before advancing to more complex techniques.
More Related Content
Similar to kitchen skills
CUTTING PROCESS.pptx
The document provides information on basic knife skills and cutting techniques. It discusses the proper grip for holding knives, different types of knives and why they are used. It also covers common vegetable cuts like dice, julienne, batonnet, and chiffonade. Knife safety tips are also included such as keeping knives sharp, using a cutting board, and storing knives safely.
Basic knife skills and different types of vegetable cutting
This document provides information on basic knife skills and cutting techniques. It discusses the parts of a knife, different types of knives, proper grip and hand positioning. It explains why different knives are needed for different foods. It also covers knife safety tips. The document then describes various cuts for vegetables and fruits, including dice, julienne, batonnet, brunoise, slicing, fluting, segmenting, and more. Specific techniques for each cut are outlined.
knife-techniques-1222585932717848-9 (1).pdf
The document discusses various knife skills and cutting techniques used in cooking:
1) It describes different types of knives such as chef's knives, boning knives, bread knives, and paring knives used for slicing, dicing, and other cutting tasks.
2) It provides instructions for common cuts like dicing, julienning, mincing, and slicing vegetables as well as techniques for cutting onions.
3) Special cuts are also described for making radish roses, green onion garnishes, and toppings for tacos. Proper handling and use of knives is emphasized for safety.
cuttingtechniques-vegetables.pptx
The document discusses various types of knives used in cooking and their purposes, as well as basic knife skills and cutting techniques. It describes the parts of a knife including the tip, edge, spine, heel, bolster, and tang. It then covers different knife types like the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It provides instructions for cuts like dicing, julienning, mincing, and slicing onions. The document aims to teach proper and safe knife handling skills.
Knife skills powerpoint
This power point presentation comes from the following website: http://www.uen.org/Lessonplan/preview.cgi?LPid=30977
Knife and Cutting Techniques
The document discusses various knife skills and cutting techniques used in cooking. It describes the parts of a knife including the blade edge, spine, heel, bolster, and tang. It then explains different types of knives and their uses, such as the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It also discusses techniques for cutting vegetables like julienne cuts, diced cuts, and mincing. Common cuts include chiffonade cuts for herbs and seeding tomatoes.
Basic cutting techniques
This document discusses various cutting techniques for vegetables. It begins by explaining the importance of uniform cuts, noting that consistent sizing ensures even cooking. It then describes the julienne cut which produces thin matchstick pieces. Next, it covers the brunoise dice, the smallest dice cut used for soups. It also explains the small dice and batonnet cuts which produce slightly larger sticks or cubes. Finally, it discusses the chiffonade technique for thinly slicing leafy herbs or greens. The document provides illustrations and definitions for common knife cuts.
Food preparation
The document discusses four basic cuts for carrots - slice, batonnet, julienne, and brunoise. Knowing these cuts is important for cooking preparation as different cuts allow for different cooking methods and textures in dishes. It then provides instructions for how to perform each cut. The document also notes additional fun facts about carrots, such as their growth process and varieties.
2._ppt_-_basic_knife_skills.pptx
This document provides instructions for knife skills and basic knife cuts. It begins with setting up a safe work area and holding knives properly. The chef's knife is described as the most important kitchen tool for tasks like chopping, slicing, and lifting food. Proper knife grips and various basic cuts are demonstrated, including julienne, brunoise, dice, diagonal, chiffonade, and mince. Students are instructed to practice specific cuts like julienne and brunoise on carrots and celery, as well as diagonal cuts on cucumbers and chiffonade and mince on spinach.
Chicken pasty Demo Video
This document provides instructions for making chicken and vegetable pasties. It details preparing ingredients like dicing chicken, dicing vegetables like zucchini and capsicum, and combining them with puff pastry. The filled pasties are then brushed with an egg wash and baked in the oven at 180C for 30 minutes before cooling and serving. Safety tips are included like washing hands and using clean cutting boards to avoid cross-contamination.
How to De-seed a Tomato
The document provides instructions for de-seeding a tomato in 9 steps. It begins by listing the necessary materials: a tomato, sharp knife, band aids, paper towels, and plates. The steps then guide the user to wash the tomato, dry it, slice it vertically, remove the liquid sections which contain the seeds, and chop the de-seeded tomato slices as needed for a recipe.
How To Dice An Onion
How to dice an onion so that you consistently and easily get uniform pieces. Based on a technique I learned at the CIA.
How To Dice And Saute An Onion
To dice an onion: score and peel the onion, cut it in half lengthwise, then slice it widthwise about 1/2 cm thick, leaving the root end intact. To saute the diced onion: heat oil in a fry pan over medium-high heat, add the diced onion and stir constantly until pale and translucent.
PPT-2 Demo
This document provides a recipe for a no-cook watermelon and peach salsa from Slater Farms. The recipe calls for 1 cup each of diced watermelon and peaches, 1 tablespoon each of chopped fresh mint and finely chopped red onion, and 3 tablespoons of orange juice and 1/2 teaspoon of dried thyme. The instructions explain how to dice the peaches and cube the watermelon, then mix all the ingredients together with the other components, let it chill for 30 minutes, and enjoy as a snack or party dish.
how to prepare fruits and vegetables
The document provides instructions for preparing avocado, cabbage, garlic, and leeks. It describes how to cut and remove the seed from an avocado, how to core and slice cabbage, how to remove the skin and mince garlic, and how to clean leeks by trimming, slicing, and rinsing them in water.
How to cook a basic stir fry
This document provides instructions for making a basic stir fry in 11 steps. It instructs the reader to purchase common vegetables like peppers, carrots, onions, mushrooms and broccoli and to cut them into uniform sizes. It then guides the cooking process of first browning beef in sesame oil before adding vegetables to sauté until slightly underdone. Finally, stir fry sauce and previously cooked beef are added to finish cooking and combine all ingredients before serving over rice.
HRM 212 (LAB) Mise en Place
Mise en place refers to the preparation of ingredients for cooking. It involves assembling all necessary tools, ingredients, and equipment before cooking. Proper knife handling and various basic cuts - such as brunoise, julienne, dice, and batonnet - are important techniques for preparing ingredients safely and uniformly. Common vegetables are cut into different shapes depending on the desired texture and appearance in dishes.
Pig Dissection
This document provides a visual guide to dissecting a fetal pig, with instructions and diagrams showing the key steps:
1) Opening the specimen bag and placing the pig on a tray.
2) Making a series of incisions on the skin with a scalpel along dotted lines on the arms, legs, chest and umbilical cord.
3) Removing the skin by pulling it back with forceps while cutting underneath with the scalpel.
3. Types of Cuts and defination.....pptx
This document discusses proper cutting techniques and types of cuts. It emphasizes the importance of uniform cuts to ensure even cooking times and using the proper knife for the job to minimize risk. Several specific cut types are defined such as small dice, large dice, medium dice, julienne, batonnet, paysanne, mince, and fine julienne. Each cut yields vegetables or fruits of a defined size and shape that are suited to different culinary purposes.
Knife skills
The document provides instructions on developing proper knife skills. It emphasizes that technique should be mastered before focusing on speed. It describes how to set up a workstation and hold knives correctly. It explains the basic cuts of slicing, dicing, and mincing as well as how to use a chef's knife, paring knife, slicer, and bread knife. Developing accuracy and consistency at basic knife cuts is important before advancing to more complex techniques.
Similar to kitchen skills (20)
Basic knife skills and different types of vegetable cutting
Basic knife skills and different types of vegetable cutting
Recently uploaded
BBR 2024 Summer Sessions Interview Training
Qualitative research interview training by Professor Katrina Pritchard and Dr Helen Williams
Advanced Java[Extra Concepts, Not Difficult].docx
This is part 2 of my Java Learning Journey. This contains Hashing, ArrayList, LinkedList, Date and Time Classes, Calendar Class and more.
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama UniversityAkanksha trivedi rama nursing college kanpur.
Natural birth techniques are various type such as/ water birth , alexender method, hypnosis, bradley method, lamaze method etcLAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UP
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
The Diamonds of 2023-2024 in the IGRA collection
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
Chapter 4 - Islamic Financial Institutions in Malaysia.pptxMohd Adib Abd Muin, Senior Lecturer at Universiti Utara Malaysia
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
clinical examination of hip joint (1).pdf
described clinical examination all orthopeadic conditions .
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
How to Fix the Import Error in the Odoo 17
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Aberdeen
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...Nguyen Thanh Tu Collection
https://app.box.com/s/tacvl9ekroe9hqupdnjruiypvm9rdaneHow to Build a Module in Odoo 17 Using the Scaffold Method
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
Recently uploaded (20)
Film vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movie
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UP
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UP
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...
How to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold Method
kitchen skills
- 1. Grating, Julienne and Dicing Vegetables
- 2. Vegetables
- 3. Wash hands and Vegetables
- 4. Grating
- 5. Gather equipment. You will need: Grater Peeler Chopping board Carrot
- 6. Peel carrot with the peeler
- 7. Using the grater, move carrot up and down in vertical motions. Grate carrot until there is about 1.5cm left so you do not grate your fingers.
- 9. Julienne
- 10. Gather equipment. You will need: Chopping board Knife Capsicum
- 11. Cut off the sides of the capsicum.
- 12. Arrange slices on top of each other to form a pile.
- 13. Slice length ways Each length needs to be even in size. Aim for about 0.2cm
- 15. Dicing an onion Gather equipment. You will need: Chopping board Knife Onion
- 16. Remove top off the onion
- 17. Slice onion in half
- 18. Remove skin
- 19. Slice onion length ways, being careful not to cut all the way the through. Then cut horizontally through, again being careful not to cut all the way through.
- 20. Now slice the onion across ways to form the dice.
- 21. Zesting, Juicing and Fanning
- 22. Zesting
- 23. Gather equipment You will need: Chopping board Microplane Orange or lemon
- 24. Wash orange or lemon before starting
- 25. Move orange up and down on the microplane, rotating as you go. Make sure you do not take any pift (the white part of the fruit)
- 27. Juicing
- 28. Gather equipment You will need: Knife Juicer Orange Chopping board
- 29. Cut in half
- 30. Rotate orange in circular motions to extract juice.
- 33. Fanning
- 34. Gather Equipment You will need: Chopping board Knife Strawberries
- 36. Slice length ways through the strawberry being carful not to cut all the way through
- 37. Gently fan out