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Introduction to Malts and Traits a Farmer Would Desire
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.
Preparation, Steeping and Introduction to Germination
This is a discussion of evaluation/preparation of the malts, the steeping process and an introduction to the germination chambers which will be used.
Germination and Introduction to Kilning
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
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
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
An introduction to relational logic, with an explanation of relations and how to translate relational sentences with no quantifiers or one quantifier.
