Presentation is loading. Please wait.

Presentation is loading. Please wait.

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Name that Grain, Legume, or Milled Product.

Published byEstella Perry Modified over 9 years ago

Similar presentations

Presentation on theme: "Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Name that Grain, Legume, or Milled Product."— Presentation transcript:

1 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Name that Grain, Legume, or Milled Product

2 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 1. What am I? 1. What am I? Barley

3 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 2. What am I? Green Beans

4 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 3. What am I? Kasha

5 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 4. What am I? Sugar snap peas

6 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 5. What am I? Wheat Berries

7 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 6. What am I? Bulgur

8 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 7. What am I? Kidney Beans

9 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 8. What am I? Quinoa

10 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 9. What am I? Soybeans

11 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 10. What am I? Garbanzo Beans

12 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 11. What am I? Pinto Beans

13 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 12. What am I? English Peas

14 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 13. What am I? Lentils

15 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 14. What am I? Southern Peas

16 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 15. What am I? Snow Peas

17 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 16. What am I? Grits

18 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 17. What am I? Flour

19 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 18. What am I? Peanuts

20 Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 19. What am I? Corn meal

Download ppt "Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Name that Grain, Legume, or Milled Product."

Similar presentations

Agronomy CDE Crops Identification. Choose Correct answer A. Orchardgrass B. Tall Fescue C. Bermuda grass D. Timothy Click to see correct answer.

Agronomy CDE Crops Identification. Choose Correct answer A. Orchardgrass B. Tall Fescue C. Bermuda grass D. Timothy Click to see correct answer.
Use the list above each map to correctly identify the crop being shown in each map.

Use the list above each map to correctly identify the crop being shown in each map.
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES.

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES.
 Native to North and South America  Select potatoes that are firm and smooth  Store in a cool dry place 45-55 degrees  Maximum storage is 30 days.

 Native to North and South America  Select potatoes that are firm and smooth  Store in a cool dry place degrees  Maximum storage is 30 days.
Curriculum Training for Teachers Nutrition Education for Kindergarten.

Curriculum Training for Teachers Nutrition Education for Kindergarten.
Anti-Inflammatory Diet. General Fresh is best Fresh is best Fruits and vegetables from all parts of the color spectrum Fruits and vegetables from all.

Anti-Inflammatory Diet. General Fresh is best Fresh is best Fruits and vegetables from all parts of the color spectrum Fruits and vegetables from all.
Chapter 17 Grains, Legumes, Nuts, and Seeds

Chapter 17 Grains, Legumes, Nuts, and Seeds
Looking more closely at the current food supply estimates and data gaps for grains from production to Food Guide Pyramid servings Gary Vocke, Jean Buzby,

Looking more closely at the current food supply estimates and data gaps for grains from production to Food Guide Pyramid servings Gary Vocke, Jean Buzby,
Feed Identification Catagories of Use. Legume Alfalfa.

Feed Identification Catagories of Use. Legume Alfalfa.
Gluten & Gluten-free Food Production. Agenda O Definition of gluten O Gluten-containing foods O Indications for GF diet O Contraindications for GF diet.

Gluten & Gluten-free Food Production. Agenda O Definition of gluten O Gluten-containing foods O Indications for GF diet O Contraindications for GF diet.
Principles of Healthy Eating 1. Eat a variety of different foods. 2. Eat staple foods during every meal. 3. Eat legumes every day. 4. Eat vegetables and/or.

Principles of Healthy Eating 1. Eat a variety of different foods. 2. Eat staple foods during every meal. 3. Eat legumes every day. 4. Eat vegetables and/or.
Now let us view a video on the Six Food Groups of the Caribbeanvideo.

Now let us view a video on the Six Food Groups of the Caribbeanvideo.
Meal Planning for Toddlers

Meal Planning for Toddlers
Nutrients. The focus of Culinary Arts and Nutrition I: Food Groups 1.Grains 2.Vegetables 3.Fruits 4.Dairy 5.Protein Foods The focus of Culinary Arts and.

Nutrients. The focus of Culinary Arts and Nutrition I: Food Groups 1.Grains 2.Vegetables 3.Fruits 4.Dairy 5.Protein Foods The focus of Culinary Arts and.
Which has the most Iron? Other Examples (per 100g) beef chicken spinach oats 13% 6% 15% 26%

Which has the most Iron? Other Examples (per 100g) beef chicken spinach oats 13% 6% 15% 26%
Vegetarian cuisine. Vegetarian cuisine refers to food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo.

Vegetarian cuisine. Vegetarian cuisine refers to food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo.
Menu Criteria, Planning & Marketing for HUSSC Carol H. Gilbert, M.Ed, SNS.

Menu Criteria, Planning & Marketing for HUSSC Carol H. Gilbert, M.Ed, SNS.
Eat To Lose Weight Session 2 Sacred Heart Wellness Series Beth McKinney, MSEd, RD, CHES.

Eat To Lose Weight Session 2 Sacred Heart Wellness Series Beth McKinney, MSEd, RD, CHES.
Chapter 32 Grains Chapter 15.

Chapter 32 Grains Chapter 15.
Making Healthy Changes for Healthy Children and Healthy Choices 1 Virginia Department of Education, School Nutrition Programs Module #1: UNDERSTANDING.

Making Healthy Changes for Healthy Children and Healthy Choices 1 Virginia Department of Education, School Nutrition Programs Module #1: UNDERSTANDING.

Similar presentations

Ads by Google