letter Gg.pptx
•Download as PPTX, PDF•
0 likes•3 views
This document contains a list of words beginning with the letter G, including guitar, girl, gift, grass, guava, grapes, goat, gate, goose, golf, gasoline, gum, glass, grasshopper, globe, gloves, guyavano, and garden.
Report
Share
Report
Share
Recommended
Catch up friday week 2.pptxdedrgtg43q5151
The document outlines an agenda for a catch up meeting on Friday January 19, 2024. It includes discussions on self harm and suicide warning signs, mental health, and short films on related topics. There will also be an open forum discussion and an art expression activity where participants make abstract art about their current feelings. The meeting aims to check in on participants and provide information on important mental health issues.
preparevarietyofsandwiches-190116030852.pptx
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which are to identify sandwich components, suitable breads, fillings, glazes, and prepare sandwiches with proper sanitation. It then presents a PowerPoint on the basic components of a sandwich including structure/base, moistening agent, and fillings. The presentation discusses different types of breads suitable for sandwiches like white bread, whole wheat, rye, buns, rolls, flatbreads, and wraps. It also covers fillings like meats, cheeses, fish, vegetables and spreads like butter and mayonnaise. The overall document provides guidance on selecting ingredients and assembling sandwiches.
COT-Burger Sauceqwertyuiolkjhgfdszxcvbnm.pptx
The document discusses making burger sauce. It provides instructions on watching an audiovisual presentation about burger sauce, including keeping quiet, observing carefully, and reserving comments. It then decodes a mnemonic code that reveals "burger sauce". The document outlines the ingredients and procedure for making burger sauce and discusses it as a food that may increase cancer risk. It asks the reader to share experiences with burger sauce and compare burger sauce to another condiment. The document concludes with assigning a task related to burger sauce.
Khriz-Anne-Stephen-FwwwwwwwwwwwwINAL.pptx
Salads can be prepared in many ways using a variety of ingredients like lettuce, vegetables, grains, pasta, fruits or proteins. When preparing a salad, it is important to consider factors like using fresh, high-quality ingredients; making it visually appealing; keeping it neatly arranged; and making it simple without overcrowding ingredients. Proper food combination, recognizable ingredients, and drainage of excess liquid are also essential to preparing a flavorful salad.
facilitiesmanagement-130709030630-phpapp01.pptx
Educational facilities refer to all physical properties of a school including grounds, buildings, and facilities within. They are important for opening a school and grounds for closure if substandard. Educational facilities support teaching and learning and can improve education quality. Facility management involves coordinating maintenance and non-core business support services for buildings and must balance costs with providing a safe, functional environment conducive to learning.
educationalfacilitiesandmapping-120726030120-phpapp01 (1).pptx
Educational facilities play an important role in effective teaching and learning. They are developed based on comprehensive planning that involves stakeholders. Key principles of educational facility planning include maximizing collaboration, building proactive management, and planning schools as neighborhood centers that are accessible to the entire community. School mapping is also an important process that involves analyzing the distribution and capacity of existing schools to identify the need for new or expanded facilities.
WEEK 4- PRESENT EGG DISHES.pptx
This document provides instructions and information about presenting egg dishes. It discusses factors to consider like plate size, height, odd numbers, and the clock method of placement. Students will learn to identify cooking methods, garnishing, side dishes and evaluate presentations based on a rubric. Activities include analyzing pictures of egg dishes, comparing presentations, arranging jumbled words, sketching their own dish and research easy plating styles. Kitchen rules and a performance task evaluation rubric are also outlined.
Presentation (2).pptx
This document provides a business proposal for a bread and beverage business called Bread and Beverage. It outlines the vision, mission, goals and scope of the business. It introduces the business owners and managers. It describes the products being offered, the production process and tools required. It analyzes the market and competitors through a SWOT analysis. Finally, it discusses the business strategies around improving customer service, personal selling and advertising.
Recommended
Catch up friday week 2.pptxdedrgtg43q5151
The document outlines an agenda for a catch up meeting on Friday January 19, 2024. It includes discussions on self harm and suicide warning signs, mental health, and short films on related topics. There will also be an open forum discussion and an art expression activity where participants make abstract art about their current feelings. The meeting aims to check in on participants and provide information on important mental health issues.
preparevarietyofsandwiches-190116030852.pptx
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which are to identify sandwich components, suitable breads, fillings, glazes, and prepare sandwiches with proper sanitation. It then presents a PowerPoint on the basic components of a sandwich including structure/base, moistening agent, and fillings. The presentation discusses different types of breads suitable for sandwiches like white bread, whole wheat, rye, buns, rolls, flatbreads, and wraps. It also covers fillings like meats, cheeses, fish, vegetables and spreads like butter and mayonnaise. The overall document provides guidance on selecting ingredients and assembling sandwiches.
COT-Burger Sauceqwertyuiolkjhgfdszxcvbnm.pptx
The document discusses making burger sauce. It provides instructions on watching an audiovisual presentation about burger sauce, including keeping quiet, observing carefully, and reserving comments. It then decodes a mnemonic code that reveals "burger sauce". The document outlines the ingredients and procedure for making burger sauce and discusses it as a food that may increase cancer risk. It asks the reader to share experiences with burger sauce and compare burger sauce to another condiment. The document concludes with assigning a task related to burger sauce.
Khriz-Anne-Stephen-FwwwwwwwwwwwwINAL.pptx
Salads can be prepared in many ways using a variety of ingredients like lettuce, vegetables, grains, pasta, fruits or proteins. When preparing a salad, it is important to consider factors like using fresh, high-quality ingredients; making it visually appealing; keeping it neatly arranged; and making it simple without overcrowding ingredients. Proper food combination, recognizable ingredients, and drainage of excess liquid are also essential to preparing a flavorful salad.
facilitiesmanagement-130709030630-phpapp01.pptx
Educational facilities refer to all physical properties of a school including grounds, buildings, and facilities within. They are important for opening a school and grounds for closure if substandard. Educational facilities support teaching and learning and can improve education quality. Facility management involves coordinating maintenance and non-core business support services for buildings and must balance costs with providing a safe, functional environment conducive to learning.
educationalfacilitiesandmapping-120726030120-phpapp01 (1).pptx
Educational facilities play an important role in effective teaching and learning. They are developed based on comprehensive planning that involves stakeholders. Key principles of educational facility planning include maximizing collaboration, building proactive management, and planning schools as neighborhood centers that are accessible to the entire community. School mapping is also an important process that involves analyzing the distribution and capacity of existing schools to identify the need for new or expanded facilities.
WEEK 4- PRESENT EGG DISHES.pptx
This document provides instructions and information about presenting egg dishes. It discusses factors to consider like plate size, height, odd numbers, and the clock method of placement. Students will learn to identify cooking methods, garnishing, side dishes and evaluate presentations based on a rubric. Activities include analyzing pictures of egg dishes, comparing presentations, arranging jumbled words, sketching their own dish and research easy plating styles. Kitchen rules and a performance task evaluation rubric are also outlined.
Presentation (2).pptx
This document provides a business proposal for a bread and beverage business called Bread and Beverage. It outlines the vision, mission, goals and scope of the business. It introduces the business owners and managers. It describes the products being offered, the production process and tools required. It analyzes the market and competitors through a SWOT analysis. Finally, it discusses the business strategies around improving customer service, personal selling and advertising.
w3-Prepare Sweet Sauces.pptx
This document discusses different types of sauces that can be used for desserts. It describes sauces as flavored liquid blends that enhance food, while fudge is a soft confection made of butter, sugar and chocolate. There are various kinds of sauces including rich, light, hot and cold sauces. Common thickening agents include starch, cornstarch, cream and eggs. Most dessert sauces fall into custard sauces, fruit purees or syrups. Guidelines are provided for making vanilla custard sauce and storing sauces properly in airtight containers in the refrigerator.
CREATE NEW BUSINESS IDEAS IN FOOD AND.pptx
This document outlines a performance task for students to create business plan proposals in groups. It provides instructions that each group must prepare a business plan using a given template. It also schedules presentation dates for groups to present their progress and the final business plan proposals. Guidelines are given for the business plan proposal paper and presentation, including grading criteria for each.
w3-Prepare Sweet Sauces.pptx
This document provides information on preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. Guidelines are provided for making vanilla custard sauce, including scalding milk, slowly beating hot milk into egg yolks and sugar, and cooking the mixture while stirring. Sauces should be stored in airtight containers in the refrigerator or cool, dry place and used promptly to avoid bacterial growth.
w2-ingredientsneededinpreparingdessertsandsweetsauces.pptx
Here are definitions for the requested terms:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of soft, creamy candy that is made by boiling sugar, milk or cream, and butter. It is flavored with vanilla or other flavorings. Fudge is dense and soft and is often cut or broken into pieces to serve.
w1-Types and characteristics of desserts.pptx
The document discusses different types of desserts. It begins by defining dessert as a sweet course served at the end of a meal, usually pastry or ice cream. It then lists reasons for serving desserts such as balancing out a meal and being an opportunity for creativity. The main types of desserts discussed are fruits, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. For each type, characteristics and examples are provided. The document aims to classify and describe different kinds of common desserts.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
typesofdessert-160116064706.pptx
This document classifies and describes different types of desserts. It discusses fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. It also includes a short quiz asking the reader to provide one example for each dessert type and assigns the reader to explain the difference between cold and hot desserts and list common dessert ingredients.
cooker10cookmeat-190118000912.pptx
This document provides information on cooking meat, including definitions, composition, tools, preparation methods, cuts from different animals, and ways to tenderize tough cuts. It discusses:
- Meat refers to animal flesh that is eaten as food, consisting mainly of water, protein, and fat.
- Tools for meat preparation include various knives, cutting boards, thermometers, and twine.
- Methods like trimming, slicing, seasoning, and coating prepare meat for cooking.
- Cooking techniques include dry heat methods like roasting and grilling or moist heat like braising and stewing.
- Marinades tenderize meat using acids, oils, and herbs/spices.
Week 1- Market Forms-tools-cuts.pptx
1. There are several market forms of meat including fresh meat, chilled meat, frozen meat, cured meat, processed meat, and dried meats.
2. Fresh meat is slaughtered meat that has not been chilled or frozen. Chilled meat is meat cooled to just above freezing within 24 hours of slaughter. Frozen meat is meat cuts frozen to -40°C.
3. Cured meat has been treated with curing agents like salt, nitrates, sugar and spices. Processed meat can include prepared meat products. Dried meats are dehydrated meats like beef jerky.
Cooking Cordon Bleu.pptx
This document provides a recipe for making chicken cordon bleu with a white sauce. It describes flattening chicken breasts, layering them with ham and cheese, wrapping them, and breading and frying the rolls. It also includes instructions for making a bechamel white sauce with butter, flour and milk to serve with the chicken cordon bleu.
Week 7-reconstitutingstockssoupandsauces-190205113306.pptx
This document discusses storing and reconstituting stocks, soups, and sauces. It provides instructions for properly cooling and storing stocks in the refrigerator for up to five days or freezing for several months. Sauces and starches should be stored in airtight containers in a cool, dry place. Stocks can be reconstituted by adding water or other liquids like evaporated milk or fruit juices. The document also lists common storage equipment like glass containers and stock pots, and provides guidelines for assessing students' knowledge of proper storage and reheating methods.
04sanitarypracticesinpreparingsandwiches-200513134023.pptx
This document discusses food safety best practices for making sandwiches. It identifies two types of sandwiches - ready-to-eat and cooked. For both, effective hand washing and avoiding bare hand contact with food is important to prevent cross-contamination. Special care must be taken with ready-to-eat sandwiches since they involve no kill step to eliminate bacteria. Separate preparation areas and proper temperature control of ingredients is also advised.
Management (1).pptx
The document outlines the key stages of an effective management cycle:
1. Planning - Goals are set at both the organizational and individual levels to ensure alignment. SMART goals are used.
2. Monitoring - Goal progress is regularly tracked through check-ins to address any issues and ensure productivity.
3. Reviewing - A performance review evaluates final results and the process used to achieve goals from both manager and employee perspectives.
4. Rewarding - Recognizing and rewarding success through bonuses, promotions, and recognition increases engagement and motivation.
Week 5-marketformsofpoultry 1.pptx
This document discusses preparing poultry and game dishes. It defines key terms like giblets and different cuts of poultry. It outlines the objectives of identifying market forms and cuts of poultry. It describes the different market forms of poultry like live, whole, dressed, and drawn poultry. It lists the characteristics of live poultry and why it's important to choose healthy chickens. It also explains why determining the proper cuts of poultry is essential before cooking.
bakingtoolsandequipments-160823124434.pptx
This document defines and describes various tools used for measuring, mixing, and baking. It provides details on dry and liquid measuring cups and spoons used to measure ingredients. It also outlines different types of mixing bowls and baking pans like cake pans, muffin pans, and loaf pans used to hold ingredients and bake goods. Additional tools like rolling pins, pastry brushes, cooling racks and others used in the baking process are also defined. Students are assigned to research a cake recipe and demonstrate it in the next meeting using the described tools and equipment.
differenttypesofsandwich-190416230220 (1).pptx
This document describes different types of cold and hot sandwiches. It outlines 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also outlines 5 types of hot sandwiches: regular hot, open-faced hot, grilled, deep fried, and filled rolls/focaccia/pitta bread served with dips. The document provides details on the composition and preparation of each sandwich type.
ADMINISTRATION-VS-MANAGEMENT.pptx
This document discusses the differences between administration and management. Administration focuses on creating plans and policies to achieve organizational objectives, while management is the process of implementing those plans. Administration is found in non-profit organizations like governments and hospitals, while management is more common in for-profit businesses. Both administration and management involve planning, organizing, and controlling, but administration is more influenced by public opinion and policies, while management is influenced more by manager decisions. In education specifically, administration focuses on decision-making and policy, while management focuses on goals, staffing, and leading the organization.
Week 4-Techniques in presenting and evaluating soup.pptx
Here are the key steps to making Cream of Potato Soup:
Ingredients:
- Potatoes
- Onions
- Butter
- Chicken or vegetable stock
- Milk or cream
- Salt and pepper
Procedure:
1. Peel and dice potatoes and onions.
2. Melt butter in a pot and sauté potatoes and onions until softened.
3. Add stock and bring to a boil. Reduce heat and simmer until potatoes are tender.
4. Puree soup using an immersion blender or regular blender until smooth and creamy.
5. Return pureed soup to pot and stir in milk or cream. Add salt and pepper to taste.
6. Heat through but do
Leveraging Generative AI to Drive Nonprofit Innovation
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
More Related Content
More from KrishaKashmirJose
w3-Prepare Sweet Sauces.pptx
This document discusses different types of sauces that can be used for desserts. It describes sauces as flavored liquid blends that enhance food, while fudge is a soft confection made of butter, sugar and chocolate. There are various kinds of sauces including rich, light, hot and cold sauces. Common thickening agents include starch, cornstarch, cream and eggs. Most dessert sauces fall into custard sauces, fruit purees or syrups. Guidelines are provided for making vanilla custard sauce and storing sauces properly in airtight containers in the refrigerator.
CREATE NEW BUSINESS IDEAS IN FOOD AND.pptx
This document outlines a performance task for students to create business plan proposals in groups. It provides instructions that each group must prepare a business plan using a given template. It also schedules presentation dates for groups to present their progress and the final business plan proposals. Guidelines are given for the business plan proposal paper and presentation, including grading criteria for each.
w3-Prepare Sweet Sauces.pptx
This document provides information on preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. Guidelines are provided for making vanilla custard sauce, including scalding milk, slowly beating hot milk into egg yolks and sugar, and cooking the mixture while stirring. Sauces should be stored in airtight containers in the refrigerator or cool, dry place and used promptly to avoid bacterial growth.
w2-ingredientsneededinpreparingdessertsandsweetsauces.pptx
Here are definitions for the requested terms:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of soft, creamy candy that is made by boiling sugar, milk or cream, and butter. It is flavored with vanilla or other flavorings. Fudge is dense and soft and is often cut or broken into pieces to serve.
w1-Types and characteristics of desserts.pptx
The document discusses different types of desserts. It begins by defining dessert as a sweet course served at the end of a meal, usually pastry or ice cream. It then lists reasons for serving desserts such as balancing out a meal and being an opportunity for creativity. The main types of desserts discussed are fruits, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. For each type, characteristics and examples are provided. The document aims to classify and describe different kinds of common desserts.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
typesofdessert-160116064706.pptx
This document classifies and describes different types of desserts. It discusses fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. It also includes a short quiz asking the reader to provide one example for each dessert type and assigns the reader to explain the difference between cold and hot desserts and list common dessert ingredients.
cooker10cookmeat-190118000912.pptx
This document provides information on cooking meat, including definitions, composition, tools, preparation methods, cuts from different animals, and ways to tenderize tough cuts. It discusses:
- Meat refers to animal flesh that is eaten as food, consisting mainly of water, protein, and fat.
- Tools for meat preparation include various knives, cutting boards, thermometers, and twine.
- Methods like trimming, slicing, seasoning, and coating prepare meat for cooking.
- Cooking techniques include dry heat methods like roasting and grilling or moist heat like braising and stewing.
- Marinades tenderize meat using acids, oils, and herbs/spices.
Week 1- Market Forms-tools-cuts.pptx
1. There are several market forms of meat including fresh meat, chilled meat, frozen meat, cured meat, processed meat, and dried meats.
2. Fresh meat is slaughtered meat that has not been chilled or frozen. Chilled meat is meat cooled to just above freezing within 24 hours of slaughter. Frozen meat is meat cuts frozen to -40°C.
3. Cured meat has been treated with curing agents like salt, nitrates, sugar and spices. Processed meat can include prepared meat products. Dried meats are dehydrated meats like beef jerky.
Cooking Cordon Bleu.pptx
This document provides a recipe for making chicken cordon bleu with a white sauce. It describes flattening chicken breasts, layering them with ham and cheese, wrapping them, and breading and frying the rolls. It also includes instructions for making a bechamel white sauce with butter, flour and milk to serve with the chicken cordon bleu.
Week 7-reconstitutingstockssoupandsauces-190205113306.pptx
This document discusses storing and reconstituting stocks, soups, and sauces. It provides instructions for properly cooling and storing stocks in the refrigerator for up to five days or freezing for several months. Sauces and starches should be stored in airtight containers in a cool, dry place. Stocks can be reconstituted by adding water or other liquids like evaporated milk or fruit juices. The document also lists common storage equipment like glass containers and stock pots, and provides guidelines for assessing students' knowledge of proper storage and reheating methods.
04sanitarypracticesinpreparingsandwiches-200513134023.pptx
This document discusses food safety best practices for making sandwiches. It identifies two types of sandwiches - ready-to-eat and cooked. For both, effective hand washing and avoiding bare hand contact with food is important to prevent cross-contamination. Special care must be taken with ready-to-eat sandwiches since they involve no kill step to eliminate bacteria. Separate preparation areas and proper temperature control of ingredients is also advised.
Management (1).pptx
The document outlines the key stages of an effective management cycle:
1. Planning - Goals are set at both the organizational and individual levels to ensure alignment. SMART goals are used.
2. Monitoring - Goal progress is regularly tracked through check-ins to address any issues and ensure productivity.
3. Reviewing - A performance review evaluates final results and the process used to achieve goals from both manager and employee perspectives.
4. Rewarding - Recognizing and rewarding success through bonuses, promotions, and recognition increases engagement and motivation.
Week 5-marketformsofpoultry 1.pptx
This document discusses preparing poultry and game dishes. It defines key terms like giblets and different cuts of poultry. It outlines the objectives of identifying market forms and cuts of poultry. It describes the different market forms of poultry like live, whole, dressed, and drawn poultry. It lists the characteristics of live poultry and why it's important to choose healthy chickens. It also explains why determining the proper cuts of poultry is essential before cooking.
bakingtoolsandequipments-160823124434.pptx
This document defines and describes various tools used for measuring, mixing, and baking. It provides details on dry and liquid measuring cups and spoons used to measure ingredients. It also outlines different types of mixing bowls and baking pans like cake pans, muffin pans, and loaf pans used to hold ingredients and bake goods. Additional tools like rolling pins, pastry brushes, cooling racks and others used in the baking process are also defined. Students are assigned to research a cake recipe and demonstrate it in the next meeting using the described tools and equipment.
differenttypesofsandwich-190416230220 (1).pptx
This document describes different types of cold and hot sandwiches. It outlines 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also outlines 5 types of hot sandwiches: regular hot, open-faced hot, grilled, deep fried, and filled rolls/focaccia/pitta bread served with dips. The document provides details on the composition and preparation of each sandwich type.
ADMINISTRATION-VS-MANAGEMENT.pptx
This document discusses the differences between administration and management. Administration focuses on creating plans and policies to achieve organizational objectives, while management is the process of implementing those plans. Administration is found in non-profit organizations like governments and hospitals, while management is more common in for-profit businesses. Both administration and management involve planning, organizing, and controlling, but administration is more influenced by public opinion and policies, while management is influenced more by manager decisions. In education specifically, administration focuses on decision-making and policy, while management focuses on goals, staffing, and leading the organization.
Week 4-Techniques in presenting and evaluating soup.pptx
Here are the key steps to making Cream of Potato Soup:
Ingredients:
- Potatoes
- Onions
- Butter
- Chicken or vegetable stock
- Milk or cream
- Salt and pepper
Procedure:
1. Peel and dice potatoes and onions.
2. Melt butter in a pot and sauté potatoes and onions until softened.
3. Add stock and bring to a boil. Reduce heat and simmer until potatoes are tender.
4. Puree soup using an immersion blender or regular blender until smooth and creamy.
5. Return pureed soup to pot and stir in milk or cream. Add salt and pepper to taste.
6. Heat through but do
More from KrishaKashmirJose (20)
w2-ingredientsneededinpreparingdessertsandsweetsauces.pptx
w2-ingredientsneededinpreparingdessertsandsweetsauces.pptx
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Week 7-reconstitutingstockssoupandsauces-190205113306.pptx
Week 7-reconstitutingstockssoupandsauces-190205113306.pptx
04sanitarypracticesinpreparingsandwiches-200513134023.pptx
04sanitarypracticesinpreparingsandwiches-200513134023.pptx
Week 4-Techniques in presenting and evaluating soup.pptx
Week 4-Techniques in presenting and evaluating soup.pptx
Recently uploaded
Leveraging Generative AI to Drive Nonprofit Innovation
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
Physical pharmaceutics notes for B.pharm students
Mule event processing models | MuleSoft Mysore Meetup #47
Mule event processing models | MuleSoft Mysore Meetup #47
Event Link:- https://meetups.mulesoft.com/events/details/mulesoft-mysore-presents-mule-event-processing-models/
Agenda
● What is event processing in MuleSoft?
● Types of event processing models in Mule 4
● Distinction between the reactive, parallel, blocking & non-blocking processing
For Upcoming Meetups Join Mysore Meetup Group - https://meetups.mulesoft.com/mysore/YouTube:- youtube.com/@mulesoftmysore
Mysore WhatsApp group:- https://chat.whatsapp.com/EhqtHtCC75vCAX7gaO842N
Speaker:-
Shivani Yasaswi - https://www.linkedin.com/in/shivaniyasaswi/
Organizers:-
Shubham Chaurasia - https://www.linkedin.com/in/shubhamchaurasia1/
Giridhar Meka - https://www.linkedin.com/in/giridharmeka
Priya Shaw - https://www.linkedin.com/in/priya-shaw
Solutons Maths Escape Room Spatial .pptx
Solutions of Puzzles of Mathematics Escape Room Game in Spatial.io
BBR 2024 Summer Sessions Interview Training
Qualitative research interview training by Professor Katrina Pritchard and Dr Helen Williams
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptx
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
Gender and Mental Health - Counselling and Family Therapy Applications and In...
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
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 ...
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.
How to Make a Field Mandatory in Odoo 17
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
How to Create a More Engaging and Human Online Learning Experience
How to Create a More Engaging and Human Online Learning Experience Wahiba Chair Training & Consulting
Wahiba Chair's Talk at the 2024 Learning Ideas Conference. Hindi varnamala | hindi alphabet PPT.pdf
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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
Recently uploaded (20)
Leveraging Generative AI to Drive Nonprofit Innovation
Leveraging Generative AI to Drive Nonprofit Innovation
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
Mule event processing models | MuleSoft Mysore Meetup #47
Mule event processing models | MuleSoft Mysore Meetup #47
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptx
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptx
Gender and Mental Health - Counselling and Family Therapy Applications and In...
Gender and Mental Health - Counselling and Family Therapy Applications and In...
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
How to Create a More Engaging and Human Online Learning Experience
How to Create a More Engaging and Human Online Learning Experience
Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering.pptx
B. Ed Syllabus for babasaheb ambedkar education university.pdf
B. Ed Syllabus for babasaheb ambedkar education university.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...
spot a liar (Haiqa 146).pptx Technical writhing and presentation skills
spot a liar (Haiqa 146).pptx Technical writhing and presentation skills