The document provides instructions and information for making cinnamon rolls. It discusses the history of ingredients used in cinnamon rolls such as yeast, butter, sugar, cinnamon and flour. The origins of these ingredients date back thousands of years. The document then provides instructions for making cinnamon rolls using a bread machine or frozen bread dough. It discusses dough shaping techniques and what to look for if the rolls did not turn out as expected, such as improper shaping, rising time, or baking temperature.
Muffins are smaller versions of quick bread that are often moister, richer, and sweeter than scones or biscuits. They are usually baked in muffin tins from a batter made from all-purpose flour, sugar, baking powder/soda, eggs, fat and milk. There are two types of muffins - bread-like muffins with less sugar and fat using oil or melted butter, and cake-like muffins with more sugar and butter using creamed butter and sugar for a more tender crumb. When mixing muffin batter, it is important to not overmix and to leave the batter lumpy.
This document defines and describes different types of pastries. It begins by defining pastry as a dough made from flour, water, and shortening that can be either savory or sweet. It then describes several common types of pastries like shortcrust pastry, flaky pastry, puff pastry, choux pastry, filo pastry, and hot water crust pastry. The key differences between choux and puff pastry are explained, with puff pastry having layers of dough and butter that rise in the oven, while choux pastry is softer and uses boiled ingredients that puff up as the water evaporates in the oven.
Quick bread is leavened with baking soda and/or baking powder instead of yeast, which produce gases that rise the dough during baking. There are different types of quick bread defined by their mixing methods and ingredient ratios. The core ingredients include flour, liquid, fat, sweetener, and a leavening agent. Common mixing methods are the straight mixing method, creaming method, foaming method, and shortening method. Baking soda requires an acid to activate and produce carbon dioxide for leavening, while baking powder already contains an acid. Both are used to produce tender, fluffy quick breads without long rising times.
The history-of-baking-and-baking-ingredientsDan Gabon
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
The document defines pastry as a baked good made from a rich, fat-containing dough. It provides examples of pastries and describes the two main types: plain and puff pastry. The key ingredients of pastry are identified as flour, fat, water, and salt. Guidelines are given for proper mixing, rolling, baking, and storing of pastries.
This document provides a recipe for a basic pie crust. It lists the ingredients as flour, salt, butter, shortening, and ice water. The instructions describe mixing the dry and wet ingredients separately before combining. The dough is formed into disks, refrigerated, then rolled out and placed in a pie dish. The crust is trimmed and crimped before baking.
The document provides instructions and information for making cinnamon rolls. It discusses the history of ingredients used in cinnamon rolls such as yeast, butter, sugar, cinnamon and flour. The origins of these ingredients date back thousands of years. The document then provides instructions for making cinnamon rolls using a bread machine or frozen bread dough. It discusses dough shaping techniques and what to look for if the rolls did not turn out as expected, such as improper shaping, rising time, or baking temperature.
Muffins are smaller versions of quick bread that are often moister, richer, and sweeter than scones or biscuits. They are usually baked in muffin tins from a batter made from all-purpose flour, sugar, baking powder/soda, eggs, fat and milk. There are two types of muffins - bread-like muffins with less sugar and fat using oil or melted butter, and cake-like muffins with more sugar and butter using creamed butter and sugar for a more tender crumb. When mixing muffin batter, it is important to not overmix and to leave the batter lumpy.
This document defines and describes different types of pastries. It begins by defining pastry as a dough made from flour, water, and shortening that can be either savory or sweet. It then describes several common types of pastries like shortcrust pastry, flaky pastry, puff pastry, choux pastry, filo pastry, and hot water crust pastry. The key differences between choux and puff pastry are explained, with puff pastry having layers of dough and butter that rise in the oven, while choux pastry is softer and uses boiled ingredients that puff up as the water evaporates in the oven.
Quick bread is leavened with baking soda and/or baking powder instead of yeast, which produce gases that rise the dough during baking. There are different types of quick bread defined by their mixing methods and ingredient ratios. The core ingredients include flour, liquid, fat, sweetener, and a leavening agent. Common mixing methods are the straight mixing method, creaming method, foaming method, and shortening method. Baking soda requires an acid to activate and produce carbon dioxide for leavening, while baking powder already contains an acid. Both are used to produce tender, fluffy quick breads without long rising times.
The history-of-baking-and-baking-ingredientsDan Gabon
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
The document defines pastry as a baked good made from a rich, fat-containing dough. It provides examples of pastries and describes the two main types: plain and puff pastry. The key ingredients of pastry are identified as flour, fat, water, and salt. Guidelines are given for proper mixing, rolling, baking, and storing of pastries.
This document provides a recipe for a basic pie crust. It lists the ingredients as flour, salt, butter, shortening, and ice water. The instructions describe mixing the dry and wet ingredients separately before combining. The dough is formed into disks, refrigerated, then rolled out and placed in a pie dish. The crust is trimmed and crimped before baking.
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.
Successful baking requires following recipes carefully, including accurate measurement and use of proper techniques and equipment. There are different flour mixtures used for different baked goods, from pour batters for items like popovers, to stiff doughs for pie crusts. Key steps in mixing baked goods include creaming, cutting in, folding, beating, kneading, and whipping, each with their own techniques and purposes. A variety of tools are needed for baking, from measuring cups and spoons, to pans, cooling racks, blenders and whisks.
Sunil Kumar provides an overview of biscuits and cookies. Biscuits originated from twice baked bread in ancient Rome while cookies are soft baked goods. In the UK, biscuits and cookies are the same, but in the US, biscuits refer to soft bread while cookies are the equivalent of biscuits elsewhere. There are several methods for making biscuits and cookies, including the rubbed-in method, creaming method, melting method, whisked method, refrigerator method, and no bake method. Each method uses different ingredients and techniques.
The document discusses the basic methods of cake making, including rubbing in, creaming, whisking, and melting. It describes how each method incorporates air into the mixture to allow it to rise. The creaming method is explained in more detail, with steps showing how to cream butter and sugar, add eggs and dry/wet ingredients alternately, and bake. Common cake faults like cracking, sinking, or uneven rising are identified along with possible causes. Remedies for faults and ways to adapt recipes are also covered.
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.
The document provides recipes for various quick breads including biscuits, biscuits supreme, nut biscuit spirals, strawberry shortcake, muffins, pancakes, waffles, banana nut bread, and coffee cake. The recipes include ingredients lists and instructions for mixing, baking, and serving each item. Times and oven temperatures for baking are provided. The document gives home bakers options for recipes using ingredients like flour, baking powder, shortening, eggs, milk, butter, fruit, and nuts.
What are muffins?
Ingredients in making muffins
Blending method and procedure
Creaming method and procedure
Characteristics of a good quality muffins
Cooling and serving muffins
Recipe of blueberry muffins
This document provides a recipe for a chiffon cake. A chiffon cake is a very light cake made with vegetable oil instead of butter, which allows more air to be incorporated into the batter. The ingredients include flour, sugar, baking powder, salt, vegetable oil, egg yolks, water, vanilla extract, lemon extract, and egg whites. The instructions explain how to preheat the oven, sift the dry ingredients, beat the egg whites with cream of tartar, beat the egg yolk batter, fold the yolk batter into the whites, bake the cake for 55-65 minutes, and allow it to cool before removing from the pan.
Here are the categories of baking ingredients as solid or liquid:
Solid:
1. Margarine
3. Vanilla
4. Salt
5. All purpose flour
6. Lard
8. Panutsa
9. Chocolate bar
10. Brown sugar
13. Almond flavor
14. Baking soda
16. Cake flour
19. Confectioner's sugar
Liquid:
2. Sugar
7. Coconut oil
11. Fruit juices
12. Baking powder
15. Water
17. Milk
18. Butter
20. Condensed milk
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.
The document discusses why learning to bake is important and provides an overview of key baking ingredients and techniques. It notes that baking expands culinary skills and allows working parents to make home-cooked meals. Baking is described as both a science and an art that involves understanding ingredients like flour, fats, sugars, eggs, and leavening agents. The document also reviews various flours, fats, sugars, liquids, chocolate, spices and other common baking ingredients and how they contribute to finished baked goods.
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
This document provides information and instructions for making quick breads. It defines quick breads as those that take a short time to prepare and bake. The key ingredients used in quick breads are listed along with their functions. Examples of different types of quick breads include biscuits, muffins, and pancakes. Detailed instructions are provided for mixing, preparing, and cooking each of these bread types. Quality indicators and tips for baking quick breads are also outlined.
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
Baking cookies requires following specific procedures for ingredients, mixing methods, baking techniques, cooling, and storage to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, mixing and baking methods, judging criteria, and expressions of satisfaction for baking cookies according to standard procedures.
Quick breads can be either sweet or savory and include banana bread, waffles, pancakes, biscuits, scones, and soda bread. They are made with leavening agents like baking powder that allow them to rise more quickly than yeast breads. There are three main types - soft doughs that are rolled out, pour batters that are poured into pans, and drop batters that are scooped into pans. Key ingredients include flour for structure, eggs for volume and texture, fat for tenderness, sugar for flavor and color, salt for flavor and gluten development, and leavening agents for rise. Muffins are a common quick bread - their production involves mixing, dividing batter
This document provides information on ingredients and tools used in bread and pastry production. It discusses various types of flour, sugars, fats, liquids, and leavening agents used in baking. It also outlines the baking process from measuring and mixing to shaping, proofing, baking and cooling. Finally, it describes important tools and equipment used in bakeries such as mixers, ovens, pans, utensils and more. The document serves as a reference for bakers on key ingredients, techniques and equipment involved in bread and pastry production.
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
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.
Successful baking requires following recipes carefully, including accurate measurement and use of proper techniques and equipment. There are different flour mixtures used for different baked goods, from pour batters for items like popovers, to stiff doughs for pie crusts. Key steps in mixing baked goods include creaming, cutting in, folding, beating, kneading, and whipping, each with their own techniques and purposes. A variety of tools are needed for baking, from measuring cups and spoons, to pans, cooling racks, blenders and whisks.
Sunil Kumar provides an overview of biscuits and cookies. Biscuits originated from twice baked bread in ancient Rome while cookies are soft baked goods. In the UK, biscuits and cookies are the same, but in the US, biscuits refer to soft bread while cookies are the equivalent of biscuits elsewhere. There are several methods for making biscuits and cookies, including the rubbed-in method, creaming method, melting method, whisked method, refrigerator method, and no bake method. Each method uses different ingredients and techniques.
The document discusses the basic methods of cake making, including rubbing in, creaming, whisking, and melting. It describes how each method incorporates air into the mixture to allow it to rise. The creaming method is explained in more detail, with steps showing how to cream butter and sugar, add eggs and dry/wet ingredients alternately, and bake. Common cake faults like cracking, sinking, or uneven rising are identified along with possible causes. Remedies for faults and ways to adapt recipes are also covered.
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.
The document provides recipes for various quick breads including biscuits, biscuits supreme, nut biscuit spirals, strawberry shortcake, muffins, pancakes, waffles, banana nut bread, and coffee cake. The recipes include ingredients lists and instructions for mixing, baking, and serving each item. Times and oven temperatures for baking are provided. The document gives home bakers options for recipes using ingredients like flour, baking powder, shortening, eggs, milk, butter, fruit, and nuts.
What are muffins?
Ingredients in making muffins
Blending method and procedure
Creaming method and procedure
Characteristics of a good quality muffins
Cooling and serving muffins
Recipe of blueberry muffins
This document provides a recipe for a chiffon cake. A chiffon cake is a very light cake made with vegetable oil instead of butter, which allows more air to be incorporated into the batter. The ingredients include flour, sugar, baking powder, salt, vegetable oil, egg yolks, water, vanilla extract, lemon extract, and egg whites. The instructions explain how to preheat the oven, sift the dry ingredients, beat the egg whites with cream of tartar, beat the egg yolk batter, fold the yolk batter into the whites, bake the cake for 55-65 minutes, and allow it to cool before removing from the pan.
Here are the categories of baking ingredients as solid or liquid:
Solid:
1. Margarine
3. Vanilla
4. Salt
5. All purpose flour
6. Lard
8. Panutsa
9. Chocolate bar
10. Brown sugar
13. Almond flavor
14. Baking soda
16. Cake flour
19. Confectioner's sugar
Liquid:
2. Sugar
7. Coconut oil
11. Fruit juices
12. Baking powder
15. Water
17. Milk
18. Butter
20. Condensed milk
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.
The document discusses why learning to bake is important and provides an overview of key baking ingredients and techniques. It notes that baking expands culinary skills and allows working parents to make home-cooked meals. Baking is described as both a science and an art that involves understanding ingredients like flour, fats, sugars, eggs, and leavening agents. The document also reviews various flours, fats, sugars, liquids, chocolate, spices and other common baking ingredients and how they contribute to finished baked goods.
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
This document provides information and instructions for making quick breads. It defines quick breads as those that take a short time to prepare and bake. The key ingredients used in quick breads are listed along with their functions. Examples of different types of quick breads include biscuits, muffins, and pancakes. Detailed instructions are provided for mixing, preparing, and cooking each of these bread types. Quality indicators and tips for baking quick breads are also outlined.
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
Baking cookies requires following specific procedures for ingredients, mixing methods, baking techniques, cooling, and storage to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, mixing and baking methods, judging criteria, and expressions of satisfaction for baking cookies according to standard procedures.
Quick breads can be either sweet or savory and include banana bread, waffles, pancakes, biscuits, scones, and soda bread. They are made with leavening agents like baking powder that allow them to rise more quickly than yeast breads. There are three main types - soft doughs that are rolled out, pour batters that are poured into pans, and drop batters that are scooped into pans. Key ingredients include flour for structure, eggs for volume and texture, fat for tenderness, sugar for flavor and color, salt for flavor and gluten development, and leavening agents for rise. Muffins are a common quick bread - their production involves mixing, dividing batter
This document provides information on ingredients and tools used in bread and pastry production. It discusses various types of flour, sugars, fats, liquids, and leavening agents used in baking. It also outlines the baking process from measuring and mixing to shaping, proofing, baking and cooling. Finally, it describes important tools and equipment used in bakeries such as mixers, ovens, pans, utensils and more. The document serves as a reference for bakers on key ingredients, techniques and equipment involved in bread and pastry production.
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
Pouch Packaging: The Value of a Stable ProcessLKAIN32
How a pouch or bag is made directly impacts the package's ability to keep the good food or product in, and the bad germs and contaminants out. This presentation reviews the critical manufacturing criteria required to ensure a safe pouch package, and to validate pouch seal quality.
The key to sustainable savings is to fully qualify
suppliers and enter the market so that when gap is
becomes attractive volume can be allocated
accordingly.
This document provides an overview of high heat polymers for medical applications. It defines high heat polymers as polymers processed above 600°F and discusses their advantages over other polymers, including higher heat resistance and strength. The document summarizes key high heat polymers - PEEK, PPSU, PSU, PESU, PEI - outlining their properties, processing characteristics, medical uses, advantages, and limitations. It concludes that high heat polymers enable new demanding medical devices and engineers would benefit from understanding their options when selecting materials.
Lidding foils for FORMPACK and thermoformed blisterErwin Dr.Pasbrig
This document provides an overview of lidding foils used for blister packaging of pharmaceutical products. It discusses the introduction of aluminum lidding foils in the 1960s and describes the main types as push-through foils, peelable foils, and peel-push foils. It also covers topics like child resistance, printability, quality tests, and the properties of soft and hard tempered aluminum foils. Pinholes in aluminum foils are discussed in relation to their impact on barrier properties.
Agricultural barrier films are necessary to reduce emissions of the fumigant methyl bromide into the atmosphere and increase its effectiveness. Barrier materials like EVOH, polyamides, and coatings are used in multi-layer film structures to contain methyl bromide. Polyamide 6 has good barrier properties but a high melting point, making processing difficult. Akulon XP polyamide 6 offers improved rheology over standard polyamide 6, allowing for better bubble stability, larger film outputs, and reduced costs for agricultural barrier films.
The Cheer Pack pouch features an easy-flow straw with a reclosable, tamper-evident, screw-on top. The pouch is made from a multi-layer laminate material, with 3-4 layers in a standard configuration. An outer layer of glossy polyester is used to protect our high quality Rotogravure printing. The next layer is selected based on the barrier properties required. An additional layer of nylon is added to increase the strength properties of larger package formats. The internal or final layer is a polyethylene or polypropelene sealing layer.
The document discusses designing magazine templates based on feedback from a target audience. It provides examples of different designs for a magazine's front cover, contents page, and double page spread (DPS). The target audience preferred a red, black, and white color scheme for the front cover and contents page templates. They also preferred the second DPS template, which matched the other pages with a consistent red, white, and black design that was well laid out. The key takeaway is that the magazine pages should be designed following the templates preferred by the target audience, which had a conventional and traditional look most magazines follow.
This chemistry project analyzed the contents of four popular cold drink brands - Coca Cola, Sprite, Limca, and Fanta. A series of tests were conducted to detect the presence of pH, carbon dioxide, glucose, phosphate, alcohol, and sucrose. The results showed that all drinks contained these components, though the amounts varied between brands. For example, Coca Cola had the lowest pH, making it the most acidic. Overall, the analysis confirmed that the cold drinks consisted of carbohydrates, carbon dioxide, and other constituents as advertised, and no harmful contaminants were identified.
Project Spring is a multi-year Sabre initiative to modernize corporate systems by investing in technology that supports business growth, moving away from fragmented systems, and streamlining processes. Key programs under Project Spring include implementing SAP S/4 HANA, integrating customer projects to contracts using PPM, and a new mobile tool for time entry and expense management called OneSabre Time. The document then describes Sabre's "Lead to Cash" process for work orders and change requests, and how Project Spring aims to automate more of this process over time.
The document appears to be a chemistry project report by Suneet Sahu on determining the contents of different brands of cold drinks. It includes sections on the aim, apparatus, chemicals, procedures to test for pH, carbon dioxide, glucose, phosphate, alcohol and sucrose. The results found that all cold drinks tested contained glucose, alcohol, sucrose, phosphate and carbon dioxide. Coca Cola was the most acidic while Limca was the least. Sprite had the most carbon dioxide while Fanta had the least. The conclusion discusses both advantages and disadvantages of consuming cold drinks.
Business process reengineering (BPR) is a fundamental rethinking and redesign of business processes to achieve dramatic improvements in critical performance measures such as cost, quality, service, and speed. FinTrak Software proposes a BPR solution for Aiteo Group that focuses on fast wins, dynamism, and unwavering support through all stages of the BPR lifecycle from selecting processes to execute and sustain improvements long-term. Common challenges to avoid include not truly reengineering but only simplifying, weak commitment to change, and failing to align BPR to business objectives.
Firms that manage by metrics report better alignment between sales and marketing, accelerated pipeline performance and deeper insights into ROI and other key performance areas. Key areas of measurement include web metrics, funnel metrics, as well as opportunity and revenue reporting.
With investments in demand generation programs on the rise, this webinar will provide insights into how BtoB organizations can better analyze and track how the leads they are generating are converting to closed business.
About the Report
Our team met with 68 corporates during Dec 2013 – Feb 2014. Based on our indepth interactions with the Corporates and their L&D priorities for the coming year, some of the needs resonated repeatedly. We thought why not share the findings with all of you. Isn’t it what shared learning is all about !
This document is about Top 5 needs which we will share with you . In addition, to these 5 needs, there was an almost common need to make the learning relevant to workplace.
This document is a summation of those needs and also share with you some potential solutions that may help you address these key people development needs.
Change the taste and appearance of your foods from "ordinary to "extraordinary" by adding fresh herbs. Download a related handout from Slideshare at http://www.slideshare.net/alicehenneman/cooking-with-fresh-herbs
Food Network, Reality TV, everyone loves cooking shows and cooking demonstrations! Have you ever been asked to do a cooking demonstration but did not know where to start? Does the idea of cooking in front of people frighten you? This informative webinar will help you deliver a culinary cooking demonstration and provide good nutritional information to your clients and audience.
Participant Learning Objectives
1. To explain an educational theory to support culinary nutrition.
2. To list instructional strategies to enhance client culinary knowledge.
3. To list steps to plan and execute a cooking demonstration.
Approved for 1.0 CPEU for RDNs
The document summarizes key messages from the Choose MyPlate guidelines for consumers. It discusses balancing calories by enjoying food in moderation and avoiding large portions. It recommends filling half your plate with fruits and vegetables, making half your grains whole grains, and switching to fat-free or low-fat milk. It also suggests limiting sodium, added sugars, and refined grains and drinking water instead of sugary drinks.
Mechanism of uptake and transport of nutrient ions in plantsZuby Gohar Ansari
Nutrient ions are taken up by plant roots and transported throughout the plant. There are two primary methods of uptake: passive absorption, which does not require energy, and active transport, which transports ions against a concentration gradient by expending metabolic energy. Passive absorption occurs through mechanisms like mass flow, ion exchange, and diffusion. Active transport uses carrier proteins and ion pumps in the cell membrane to transport ions against their gradient, powered by ATP hydrolysis. Ions move within plant tissues through both symplastic and apoplastic pathways.
Flour content and type can impact a bread's texture and rise. Recipes provide approximate flour amounts since flour absorbs moisture differently depending on humidity and temperature. It's best to start with less flour and add more while kneading to achieve the proper texture. Yeast causes dough to rise by producing gas as it grows on sugar. Kneading develops gluten for structure and rise while shaping and baking the bread completes the process.
This document discusses the process of making yeast bread. It begins by defining yeast bread as bread that uses yeast as a leavening agent to make the bread light and airy. There are three main types of yeast: active dry yeast, fresh yeast, and instant yeast. The basic ingredients for yeast bread are flour, water or milk, yeast, sugar, and salt. The process involves mixing the dry ingredients, then adding wet ingredients and mixing to form a dough. The dough is then kneaded, allowed to rise, punched down, shaped, and allowed to rise again before baking.
The document provides information on various ingredients and techniques used in baking. It discusses different types of flour, sugar, eggs and their uses in baking. It also covers leavening agents like baking soda, baking powder and yeast. Other topics include liquids, fats, sweeteners and salt. The document then describes techniques for making quick breads, muffins, biscuits and pizza crust and characteristics of high quality baked goods. It concludes with answers to some common baking questions.
The document provides instructions for properly measuring and preparing various ingredients used in baking such as flour, fats, liquids, leavening agents and other items. It explains techniques for measuring ingredients accurately using the appropriate tools like measuring cups and spoons. Examples of ingredients and their uses in baking are also outlined such as flour types, sugars, fats, eggs and more.
The document discusses the basic ingredients and process for making yeast bread. It notes that the key ingredients are flour, yeast, water, and salt. Flour provides structure, yeast causes rising, water activates yeast and affects texture, and salt strengthens gluten. The document outlines the fermentation process that yeast undergoes to produce carbon dioxide and the multiple rising stages involved in bread making. It also describes common mixing methods like the straight dough, sponge and dough, and no-knead approaches.
Grains are the source of all breads and cereals. They contain carbohydrates that provide the body's main source of energy. Whole grains contain fiber, vitamins, and minerals that refined grains lack after processing removes the bran and germ. Breads and cereals are made through processes like milling, mixing, kneading, proofing, and baking using ingredients like flour, water, yeast, and leavening agents. Proper storage helps extend the shelf life of various breads and cereals.
This document provides instructions for making yeast bread. It explains that yeast breads require flour, liquid, salt, and yeast and optionally include sugar, fat and eggs. It discusses ingredients like bread flour, liquids, temperatures, salt, yeast types, and other optional ingredients. It describes the straight dough method and sponge dough method for bread making and provides steps for mixing, kneading, fermentation, punching down, shaping, baking, and cooling bread.
Enjoy 60 mouth-watering, delicious gluten-free recipes that are easy to cook, contain ingredients that are easy to find and actually taste good! All the recipes are created by a gluten free chef and each recipe fits on 1 page. Package contains 6 mini-books in 1.
This document provides information about various ingredients commonly used in baking. It discusses 9 types of flour including bread flour, all-purpose flour, and cake flour. It also covers different types of sugar like granulated sugar, brown sugar, and confectioners' sugar. Other ingredients discussed include eggs, milk, water, cream, gelatin, flavorings like cinnamon and vanilla, leavening agents like yeast, baking powder and baking soda, salt, fats, oils, and more. The document explains the functions and properties of these various ingredients when used in baking.
This document discusses types of bakery products including bread, dough, cookies, muffins, and biscuits. It provides details on the characteristics and production methods for each type. For bread, it describes kinds of dough, mixing methods, and characteristics of well-made bread. It defines types of cookies such as molded, dropped, rolled, pressed, refrigerator, bar, and no-bake cookies. The document also outlines characteristics that indicate quality for muffins and biscuits.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat or the oil method, along with tips for making a well-made pie crust that is crisp, golden brown, and retains its shape.
This document discusses different types of yeast breads and methods for making yeast bread dough. It begins by explaining that yeast bread is leavened by yeast, a microorganism that grows in warm environments and feeds on sugar to produce air pockets in the dough through gluten formation. The document then covers lean dough bread, rich dough bread, and rolled-in yeast dough. It proceeds to describe various dough methods like the straight dough method, modified straight dough method for rich breads, and sponge method. Key steps in the breadmaking process like kneading, scaling ingredients, mixing, fermentation, punching down, shaping, proofing, and baking are outlined. The document concludes by covering common problems in bread like color,
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
This document provides information on various aspects of baking cakes and cookies. It discusses ingredients like flour, eggs, liquids, leavening agents, sweeteners and fats. It describes different mixing methods like creaming and foaming. It explains categories of baked goods like drop cookies, rolled cookies and bar cookies. It also provides tips on baking techniques including greasing pans, testing for doneness and cooling.
This document provides information on various techniques, ingredients, and categories related to baking cakes and cookies. It discusses methods like the creaming method, foaming method, and straight dough method. Key ingredients covered include flour, eggs, fats, leavening agents, sweeteners, and flavorings. Different types of cakes and cookies are also defined, such as drop cookies, rolled cookies, and foam cakes. Baking equipment, preparation techniques, and specific cakes like cheesecake and German chocolate cake are also summarized.
This document provides an overview of a chapter on basic baking that covers the history of baking, major ingredients used in baking and their functions, basic tools and equipment, and principles of baking. It begins with discussing how baking originated from grinding grains and includes the earliest biblical references to baking. It then classifies and describes the major ingredients used in baking such as flours, liquids, fats, sugars, leavening agents, and eggs. The document also identifies and explains various tools and equipment used in baking processes and ovens. Finally, it outlines basic principles of baking including accurately measuring ingredients, using the exact ingredients specified in recipes, and following correct mixing and baking procedures.
Canning Foods Safety - Canning Foods at HomeAmy Peterson
Preserving your garden’s bounty from one year to the next, knowing exactly what is in your food and making special gifts for special friends are just some of the reasons for canning foods at home. Canning is an important and safe way to preserve food…if it is done correctly.
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This document provides a list of personal protective equipment (PPE) needed for cleaning after transmission of an item by air up to 25 feet. The recommended PPE includes disposable gowns, facemasks with eye protection, gloves, paper towels, plastic garbage bags, absorbent materials, scoops or shovels, and shoe covers to contain any contamination when cleaning after airborne transmission. An effective disinfectant and cleaning supplies such as buckets and spray bottles are also listed as necessary equipment.
Clean Hands, Healthy Children Child Care Provider TrainingAmy Peterson
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise has also been shown to boost self-esteem and can serve as a healthy way to manage stress.
4-H Fairs, Fun and Food Safety Judges Training Amy Peterson
REVISED 2018! Judges training focusing on food safety issues as they relate to 4-H Food & Nutrition projects. Lots of pictures and examples of how to exhibit at county and state fairs!
Preparing Food Safely in Child Care Facilities Amy Peterson
One Norovirus with a Side of Salmonella! Food safety class with focus on Child Care Providers.
Participants learn:
1. Food Safety Facts
2. MyPlate Food Safety
3. Foodborne Illness Facts
4. Food Safety Quiz
Food Allergies - Keeping Children Safe in Schools 2017Amy Peterson
For educators and school staff, Food Allergies in Schools focused on:
1. Facts about Food Allergies
2. Food Intolerances and Allergies
3. How to Figure Out Safe Foods
4. Avoiding Cross Contact Contamination
5. Creating a Food Allergy Plan of Action
Preparing food safely for fairs and festivalsAmy Peterson
This document provides information on food safety practices for fairs and festivals. It discusses the importance of food safety and preventing foodborne illness outbreaks at community events. Key recommendations include proper handwashing, avoiding cross-contamination, cooking foods to the proper internal temperatures, and properly cooling and reheating perishable foods. Food vendors at temporary events may be subject to health inspections and liability if food poisoning occurs.
The Garden Grocery - Food Safety at the Farmers' MarketAmy Peterson
Farmers’ Markets offer a variety of fresh, locally-produced fruits, vegetables, bakery and meat products in a festive atmosphere.
Get the most from your local Farmers’ Market with these tips for food safety, food selection and friendly advice to for the Farmers' Market in your neighborhood or community!
Developed by Amy Peterson, MS RDN and Alice Henneman, MS RDN, Nebraska Extension
Cold Pizza for Breakfast - Food Safety Tips for TeensAmy Peterson
The program covers Foodborne Illness Facts, MyPlate Food Safety Recommendations, and the Food Safety interactive quiz, “Keep or Toss’! There is also supplemental information on thermometer usage and food safety issues specific to seafood. It is a great resource to offer to middle and high school audiences as they learn to do more food preparation independently, BEFORE they leave the pizza out on the counter overnight!
Great for Extension Educators, RD's, teachers and anyone who wants to prepare and enjoy food safely. Developed by University of Nebraska Extension Educators Amy Peterson RD and Alice Henneman RD.
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This document provides information on portion control and calorie budgeting. It discusses how portion sizes have increased over the years, leading to extra calorie consumption. It suggests maintaining a calorie budget and paying attention to portion sizes to manage weight. Specific tips include choosing smaller bagels, limiting spaghetti portions to 1 cup instead of 2 cups, and restricting snack portions like chips to 2.4 ounces rather than 6.9 ounces. Larger portions can add hundreds of extra calories, requiring 30-60 minutes of physical activity to burn off depending on weight. Portion control is presented as an important factor for balancing calorie intake and expenditure.
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Teach youth and families the basics behind eating right for competition. This program will review how MyPlate relates to teens and athletics, the importance of carbohydrates, fats, proteins, and fluids for youth and how to eat before, during, and after sports competitions. For middle and high school youth and parents.
This document provides guidance on food safety best practices for 4-H food exhibit projects at county fairs. It discusses which types of foods are acceptable to exhibit, such as baked goods made without cream or egg-based fillings which could spoil. Foods requiring refrigeration like cream or cheese products would be disqualified. Recommendations are provided for safe ingredients, containers, and processing methods when canning foods. Judges are advised to consider food safety and whether exhibited foods meet standards to be safely evaluated and displayed.
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LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
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.
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
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ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
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
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Article: https://pecb.com/article
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How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
4. Flour Facts
Flour is the main
producer of gluten
in baked goods.
Gluten gives
strength and
structure to
bread. Without
gluten baked
goods would not
have the strength
to hold together.
4
5. Water
Water is needed to form the gluten
and give the dough consistency. It is
helps with the like sugar and
enzymes that are needed for the
fermentation. It helps mix the
ingredients together, and works with
the starch.
5
6. Oil in Bread
Fats and Oils are added to
breads to improve flavor and
provide a moist texture and rich
taste. Butter, margarine,
shortening, nut, olive and
vegetable oils add flavor and
make bread tender and moist.
They slow moisture loss,
helping bread stay fresh longer
and also help dough rise and
increase volume.
6
7. Salt provides several purposes in yeasted breads.
The most "tangiible" of course is taste. Salt also
contributes to the chemical bonds in gluten: in
essence, it "strengthens" the gluten network or
fabric. It also slightly retards the activity of yeast.
7
8. Sugarcane originates from what is now called
New Guinea. Sugarcane was first cultivated in
the United States in the 18th century and the
first refinery was built in New York in 1689.
Where do we get our
sugar from now?
SOURCE: http://www.ehow.com/about_5333674_history-cinnamon-rolls.html
8
9. Sugar – sucrose – is a carbohydrate
that is present naturally in fruits and
vegetables.
Of all known plants, sugar is most
highly concentrated in sugar beets and
sugar cane. Sugar is simply separated
from the beet or cane plant, and the
result is 99.95% pure sucrose (sugar).
The sucrose from sugar beets and
sugar cane is not only identical to one
another, but each is the same as the
sucrose present in fruits and
vegetables.
SOURCE: www.sugar.org The Sugar Association
9
Sugar Beets
Sugar Cane
10. Is It ALIVE????
Yeast is a living substance that is in
the air, on the leaves of trees, in
their bark, in the skin of fruits, and
in the soil.
In baking, we use a cultivated yeast
that is dehydrated.
Dissolving it in warm water brings it
back to…. LIFE
Yeast then feeds off the flour to give
off carbon dioxide and alcohol that
makes the dough swell and rise.
10
11. Things to Know
About Leavening
Yeast breads use YEAST as a leavening
agent.
Yeast needs warmth, food and moisture to
grow.
Small amounts of sugar speeds the activity
of yeast. (too much sugar will inhibit yeast
activity)
Salt inhibits the speed of yeast activity.
11
12. YEAST BREADS
Temperature and Yeast
50 degrees- yeast begins to activate
78-82 degrees- yeast produces the most gas
120 degrees- yeast begins to die
143 degrees- yeast is useless for baking.
12
13. KNEADING DOUGH
Kneading dough develops gluten to give
the dough shape and structure.
Gluten is a protein in flour.
You only want to stir/mix quick breads a
little to form a small amount of gluten
You want to stir/mix (knead) yeast
breads a lot to form a large amount of
gluten.
13
14. KNEADING DOUGH
You may knead bread by hand or with
your dough hook on the electric mixer.
Kneading dough by hand:
Fold
Push
Turn
Repeat
Click on the picture to show a video on
how to knead.
14
15. YEAST BREAD BAKING BASICS
On a piece of paper in your binder/notebook,
answer the following questions for review:
1. Why is it important for the water to be the correct
temperature to mix yeast?
2. What do fats do in yeast breads?
3. Name 2 types of flour available for making bread?
4. What does kneading do for the bread?
5. How can you tell if you have kneaded bread long
enough?
6. What purpose does sugar serve to yeast bread?
7. How do I know if a loaf of bread is done?
15
16. YEAST BREAD BAKING BASICS
ANSWERS
1. Why is it important for the water to be the
correct temperature to mix yeast?
Yeast is a living organism and if the water is
too hot it will kill the yeast and the dough will
not rise.
2. What do fats do in yeast breads?
Fats make breads soft and tender.
16
17. 3. Name 2 types of flour available for making
bread?
Rye, soy, whole wheat, rice, all-purpose, bread flour.
4. What does kneading do for the bread?
It forms gluten. It makes the dough smooth and
elastic.
17
18. 5. How can you tell if you have kneaded bread
long enough?
When an indentation in the center of the
bread stays in place. It is smooth and elastic.
6. What purpose does sugar serve to yeast
bread?
- Sugar acts as food for the yeast.
7. How do I know if a loaf of bread is done?
-When you knock on the loaf it sounds hollow.
18
19. Bread in a Bag
2 cups white flour
1 cup whole wheat flour
1 cup hot water
1 package yeast
3 tablespoons sugar
3 tablespoons Nonfat Dry Milk
2 teaspoons Salt
3 tablespoons Oil
19
20. Here's what you have to do:
1. First, wash your hands.
2. Pre-heat your oven to 375 degrees. If
you're not allowed to use an
oven, make sure to ask an adult to help
you.
3. Mix 1 cup of white flour, the packet
of yeast, 3 tablespoons sugar and 1
cup hot water in the sealable plastic
bag.
4. Let most of the air out of the
bag, close it, and smoosh the bag with
your fingers to mix the ingredients.
20
21. 5. After about 10 minutes, the mixture will
start to bubble as the yeast makes carbon
dioxide. The carbon dioxide produced by the
yeast will make bubbles in the bread dough,
making it bigger and fluffier. The bag will
also expand.
6. While you're waiting for the yeast mixture
to bubble, in a separate bowl, mix together 3
tablespoons nonfat dry milk, 1 cup of whole
wheat flour, 2 teaspoons of salt, and 3
tablespoons of oil.
21
22. 7. Open the bag and add the ingredients.
8. Let most of the air out of the bag, seal
it closed and smoosh the bag some more
to mix everything together until it's pretty
smooth.
9. Open the bag and add the other cup of
white flour.
10. Reseal the bag and smoosh again
until smooth, about one to two minutes.
22
23. 11. Take the dough out of the bag and
knead it for another minute on a floured
surface. You might have to put some
extra flour on your hands. Kneading
makes the dough stretchy so it keeps its
shape and gets a nice chewy texture.
12. When the dough looks smooth and
kind of stretchy, it shouldn't stick to your
hands anymore.
13. Now put the dough into a greased loaf
pan, cover it loosely with plastic wrap
and let it rise for about 30 minutes.
23
24. 14. When the dough has risen, put it in
the oven. Be sure to remove the plastic
wrap.
15. After about 35 minutes, it should look
golden brown.
16. Use an oven mitt to take it out of the
oven and let it cool.
17. Bon Appetit!
24