Participate in hands-on, laboratory and field investigations to apply scientific principles, concepts, and methodologies in order to better understand our natural systems and to critically think about environmental issues and potential solutions. AP Environmental Science Course Description (PDF) AP Environmental Science Course Overview (PDF)
ragout - well-seasoned stew of meat and vegetables. 1  stew - food prepared by stewing especially meat or fish with vegetables. 2  salmi - ragout of game in a rich sauce.
The sourdough batard, bÃ¢tard on the other, hand is a product of natural fermentation involving wild yeasts and. Bacteria almost all the bacteria are, lactobacilli cousins of the bacteria that curdle milk into yogurt and. Cheese these lactobacilli outnumber yeasts in sourdough by as many as 100 to, One sugihara. says sourdough begins with only flour and water, left to ferment. The resulting starter (A) is thick with wild yeasts and bacteria. A little starter is set aside for the next batch, then more flour is added to form a dough (B). The microorganisms feed on its sugars, forming carbon dioxide, acids, and ethanol.