Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.

Question Topic:  Flour comes in many different varieties & protein contents; how does someone know when to use which flour? (Gluten production, Soft vs Hard/Strong flours) 

The chapter in the book is attached below and I had also attach a additional book. 

The format for the PowerPoint is also attached below.

 

Be sure to include the following:

QUESTION ASSIGNED – See question Above

HISTORY or Background Information – see slides 4-8 for suggested slides

                            a.  4 facts with appropriate APA in-text citations (matched to full citations on the REFERENCES slide at the end of the slideshow.

                            b. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.

FOOD SCIENCE – see slides 10-16

                                a. 4 terms with definitions

                                b. 3 Food Science Facts – each fact has 3-4 details (and APA in-text citations matched to full citations on the REFERENCES slide at the end of the slideshow).

                                c. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.

TECHNIQUE, PROCESS, OR CULINARY METHOD OF PREPARATION – see slides 17-21

                                                a. 3 terms with definitions

                                                b. 3 cultural origins of food/culinary technique

                                                c. 2 photos or videos of a food that uses the defined culinary technique above

NUTRITIONAL OR SENSORY IMPLICATIONS (NSI) – see slides 22-27

                                                a. complete descriptions on slide 23

                                                b. 2 NSI facts with 3-4 details and APA in-text citations

                                                c. nutrient measures as on slide 25

KEY LEARNING—see slides 28-31

                                                a. Summarize most important information from

                                                                1. Food Science

                                                                2. Culinary Method

                                                                3. Nutritional/Sensory Implications

  • attachment

    Chp.15BasicsofBattersandDoughs.pdf
  • attachment

    RubricPresentation.docx
  • attachment

    EducationalPresentationTemplate1.pptx
  • attachment

    ResearchChefsAssociation-Culinology_TheIntersectionofCulinaryArtandFoodScience2016JohnWileySons-libgen.li.pdf
  • attachment

    C8DCDB47-FB24-4163-8F3C-4F5C4B4B1138.jpeg
  • attachment

    18E54670-6512-4779-8E09-2FC84219B1ED.jpeg
  • attachment

    EBF14B7C-BA0E-4D3E-B13B-A49357A43602.jpeg
  • attachment

    3CACAD12-7332-4056-AF00-788F5991A0C0.jpeg
  • attachment

    A661FE39-778E-4DA6-A690-D28A7286918B.jpeg
  • attachment

    1B184660-B1EB-4D9B-AD72-44E84A793888.jpeg
  • attachment

    478A829C-B89A-43AE-B2A1-7834729698BF.jpeg
  • attachment

    4D5EA806-E806-4D06-AA22-17B233E19DC0.jpeg
  • attachment

    43505091-9880-43AE-91F5-4A99595B2D77.jpeg
  • attachment

    845D7B65-9058-4F0D-98D6-7A020DC682EC.jpeg
  • attachment

    8960CFA5-ABBE-4243-AD99-6D99DFE0B805.jpeg