Topic of my Power Point presentation included:  How does someone know whether to cook a cut of meat in a dry or moist method? (Prime cuts, denaturing proteins, collagen)  

I have attached the book. This power point is from chapter 3.

I have attached the rubric too.

Plagiarism free paper A++

Please be specific with the given topic instruction.

Overview: The Educational Presentation assignment is a PowerPoint or Google Slide presentation designed to summarize unit learning by answering food-related questions using research-based resources. Students are assigned specific food-related questions for each presentation in the table above.

Be sure to include the following:

QUESTION ASSIGNED – see Question above

HISTORY or Background Information – see slides 4-8 for suggested slides

                            a.  4 facts with appropriate APA in-text citations (matched to full citations on the REFERENCES slide at the end of the slideshow.

                            b. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.

FOOD SCIENCE – see slides 10-16

                                a. 4 terms with definitions

                                b. 3 Food Science Facts – each fact has 3-4 details (and APA in-text citations matched to full citations on the REFERENCES slide at the end of the slideshow).

                                c. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.

TECHNIQUE, PROCESS, OR CULINARY METHOD OF PREPARATION – see slides 17-21

                                                a. 3 terms with definitions

                                                b. 3 cultural origins of food/culinary technique

                                                c. 2 photos or videos of a food that uses the defined culinary technique above

NUTRITIONAL OR SENSORY IMPLICATIONS (NSI) – see slides 22-27

                                                a. complete descriptions on slide 23

                                                b. 2 NSI facts with 3-4 details and APA in-text citations

                                                c. nutrient measures as on slide 25

KEY LEARNING—see slides 28-31

                                                a. Summarize most important information from

                                                                1. Food Science

                                                                2. Culinary Method

                                                                3. Nutritional/Sensory Implications

                                                b. explain how your presentation answers the question assigned

                                                c. give 3 examples of how the presentation can be used

REFERENCES –see slide 32, use APA full citations

                                                a. cite all texts, books, and academic journals

                                                b. cite websites

                                                c. cite video documentaries and other videos

                                                d. cite photos

                                                e. keep slide 33 as it gives credit to the template creators