Preparation, Steeping and Introduction to Germination

By: tpritcha

This is a discussion of evaluation/preparation of the malts, the steeping process and an introduction to the germination chambers which will be used.

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

Chapter 2 Introduction to Contamination and How Food Becomes Contaminated

By: tpritcha

Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.

introduction to relational translations PHIL013

By: mcweiner

An introduction to relational logic, with an explanation of relations and how to translate relational sentences with no quantifiers or one quantifier.

Shop Safety Introduction

By: pdecause

A brief introduction to safety preparations before working in the Art Dept. Woodshop

Food Resilience Toolkit Introduction

By: 97dconne

Food Resilience Toolkit Introduction

CS2240 OL Week 09 Introduction

By: cbcafier

CS2240 OL Week 09 Introduction

CS2240 Week 10 Introduction

By: cbcafier

CS2240 Week 10 Introduction

CS 2240 Week 11 Introduction

By: cbcafier

CS 2240 Week 11 Introduction