13:21

Chapter 1 Introduction

By: tpritcha

Introduction to the course, identifying what a food borne outbreak requires as well as identifying negatives associated with food borne illness linked to a restaurant

5:48

Principles of HAES

By: tnull

How we incorporate principles of HAES into our daily lives.

4:37

Barley to Enzymes on Front Board 10/08

By: tpritcha

This is a short video that discusses the materials that were on the front of the class room on Oct 08. The flow shows the barley seed out to the enzymes responsible for breakdown of the CHO's in the barley seed.

10:35

Germination and Introduction to Kilning

By: tpritcha

This video looks at what is happening during germination with an emphasis on changes in the kernels enzyme activity. The video ends with an introduction to what the function is of the kilning step

12:37

Nutrient Forms: Barley vs Yeast Desired

By: tpritcha

This video identifies the form the CHO and Proteins are in within the barley kernel and then what the form is that the yeast need. Diastatic Power is introduced.

10:25

Desired Characteristics of Barley for Malster and Brewer

By: tpritcha

This video touches on what a maltster would look for in the raw barley they were buying from the farmer as well as what the brewer is looking for in the malts they receive from the Malster

10:07

Introduction to Malts and Traits a Farmer Would Desire

By: tpritcha

This is an introduction to malts including the characteristics of raw barley as well as the traits that a farmer would be looking for in the barley they planted and harvested.

8:41

Three Methods of Beer Production

By: tpritcha

This video shows the steps for the three different methods of making beer.

11:03

Performing the Simple and the Gram Stain

By: tpritcha

This goes over both the simple stain and the Gram staining procedures