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Biology 2e
Unrestricted Use
CC BY
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Biology 2e is designed to cover the scope and sequence requirements of a typical two-semester biology course for science majors. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology includes rich features that engage students in scientific inquiry, highlight careers in the biological sciences, and offer everyday applications. The book also includes various types of practice and homework questions that help students understand—and apply—key concepts. The 2nd edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Art and illustrations have been substantially improved, and the textbook features additional assessments and related resources.

Subject:
Biology
Material Type:
Full Course
Provider:
Rice University
Provider Set:
OpenStax College
Date Added:
03/07/2018
Biology 2e, Plant Structure and Function, Plant Reproduction, Asexual Reproduction
Unrestricted Use
CC BY
Rating

By the end of this section, you will be able to do the following:

Compare the mechanisms and methods of natural and artificial asexual reproduction
Describe the advantages and disadvantages of natural and artificial asexual reproduction
Discuss plant life spans

Subject:
Applied Science
Material Type:
Module
Provider:
Rice University
Provider Set:
OpenStax College
Date Added:
09/20/2018
Meat Cutting and Processing for Food Service
Unrestricted Use
CC BY
Rating

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail.

Subject:
Culinary Arts
Material Type:
Textbook
Author:
The BC Cook Articulation Committee
Date Added:
05/13/2020