Recipes cooking for 2

• [DOC File]Take Home Cooking Assignment #1

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  Title: Take Home Cooking Assignment #1 Author: WRDSB Last modified by: WRDSB Created Date: 3/18/2012 5:21:00 PM Company: WRDSB Other titles: Take Home Cooking Assignment #1

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• [DOCX File]Word file: Cooking skills progression - Dunblane Primary

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  Other skills. Nursery. Primary 1. Peeling e.g. banana, satsuma * * Tearing e.g salad leaves, leek ribbons * * Snipping herbs in a jug using scissors * * Mix e.g salad leaves, muffin mix

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• [DOC File]COOKING AT HOME PROJECT

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  Recipes of all the foods you have prepared (including ingredients and cooking directions). Also include information on where you found your recipes (source). A full page, colored drawing of the meal you plan to serve (how are you going to plate/garnish your food and what will your table setting look like).

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• [DOCX File]Diabetes Expo Recipes Cooking Demo

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  1–2 Garlic clove/s minced. ½ cup Carrots sliced. ¼ - ½ tsp (to taste) Cumin. ¼ - ½ tsp Black pepper. 2 cups Chicken broth (low sodium) ¼ cup Whipping cream. Boil butternut squash 45 minutes OR cut in quarters, scoop out the seeds and roast in the oven for 45 minutes at 350 degrees. In large pot heat oil over medium heat. Add onion and ...

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• [DOC File]Brined Maple Turkey with Cream Gravy - Veterans Affairs

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  1/2 teaspoon black pepper 4 garlic cloves, chopped . 2 onions, quartered Cooking spray . Gravy: 1 cup whole milk 2 tablespoons cornstarch . 1/4 teaspoon salt 1/4 teaspoon black pepper. 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth Directions:

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• [DOC File]Barley and Swiss Chard Skillet Casserole

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  1 Cup water _ Cup uncooked quick cooking barley. 1 Cup chopped red pepper 1Cup chopped green pepper. 1/8 tsp garlic powder 1/8 tsp crushed red pepper flakes. 2 cups coarsely chopped packed 1 Tbsp extra virgin olive oil. Swiss chard leaves (may use fresh _ cup chopped fresh basil leaves

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• [DOC File]Cooking for 1 or 2

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  2 x 80g white fish fillet (whiting, barramundi etc) 2 tbs reduced-fat balsamic vinegar dressing. Variation. Try pouring lemon juice over fish while cooking and sprinkle fish with dried herbs such as oregano, mint or basil. Mango ice-cream Method Ingredients 1. Freeze milk and yoghurt in separate ice cube trays for approximately 2 hours. 2.

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• [DOCX File]***When you have completed this worksheet, go to the N&W ...

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  Cooking Terms & Techniques F.M.N.14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods Become familiar with the language used in recipes

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• [DOC File]Recipe Book Project

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  Along with your recipes book, you will be required to cook one dish from your recipe book included with a 5 picture documentary. Also listed are the sections that should be included in your recipe book. This is worth 2 test grades! ( One grade for recipe book and one for the dish made) Each of your recipes must contain the following:

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• [DOC File]Instructions for the NC Daily Transported Meal (catered ...

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  In summary, the temperatures recorded in this column should be the end cooking temperatures for menu items that have reached the cook target temperature or the temperature of uncooked foods when preparation is completed. If the temperature is not at 41 degrees or below for a TCS cold food, chill the food to this temperature within 2 hours in ...

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• [DOCX File]Breakfast Recipes

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  2 1/4 cups rolled oats (use gluten-free if necessary)1/4 cup ground flaxseed1/2 cup roughly chopped or slivered unsalted almonds2 teaspoon orange zest1/2 teaspoon cinnamon2 tablespoons honey1/2 cup unsweetened vanilla-flavored almond milk2 tablespoons coconut oil1/4 cup flaked unsweetened coconut1 cup mixed dried fruit — pineapple, mango, apricots, guava, and cranberries

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• [DOC File]Tupperware CrystalWave Soup Mug Recipes

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  1 cup of cake mix (prepared according to box directions) poured into Soup Mug and microwave uncovered for about three minutes.    OR1 cup dry cake mix        1/4 cup water                 1 small eggMix together ingredients in Mix N Store. Pour into Soup Mug.   Micro uncovered for 3-4 minutes.

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• [DOCX File]Culinary Arts 1 COURSE SYLLABUS

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  Section 4.2. Perform basic math calculations using numbers or fractions. Identify the components and functions of a standardized recipe. Convert recipes to yield smaller and larger quantities based on operational needs. Explain the difference between customary and metric measurement units, and convert units between the two systems.

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• [DOC File]Cooking for 1 or 2

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  The following section is to be conducted by the facilitator 1. Welcome participants to Session Two of the Cooking for One or Two program. 2. Re-introduce yourself and the assistant to the group. 3. Outline facilitator and assistant roles in today’s session (1. facilitating cooking, 2. discussion topic). 4.

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