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Lisa L Chedid

from Kendall Park, NJ
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Related to:
Michael H Chedid, 54Tanos E ChedidAdam H Chedid, 27
Connected to:
Ferial E Chedid, 69Fouad E Chedid, 58Monique G Chedid, 38Peter M Chedid, 53Siham G Chedid, 65Youssef Chedid, 98Anne M Chedister, 37Rene Chedraui, 93Johnson N Chedru, 31Joe L Chedsey, 41

Lisa Chedid Phones & Addresses

  • 131 Providence Blvd, Kendall Park, NJ 08824 (732) 297-1191
  • 143 Providence Blvd, Kendall Park, NJ 08824 (732) 951-0501 (732) 668-6812

Work

Company: Stemteachersnyc Jul 2017 Position: Modeling chemistry curriculum workshop leader

Education

Degree: Master of Science, Masters, Bachelors, Bachelor of Science School / High School: Rutgers University 1980 to 1988 Specialities: Engineering, Food Science

Skills

Chemistry • Science • Laboratory • Teaching • Research • Teacher Training • Curriculum Design • Public Speaking • Lifesciences • Tutoring • Powerpoint • Microsoft Office • Coaching • Curriculum Development • Educational Technology • R&D • Educational Leadership • Academic Tutoring • Professional Development Programs • Classroom • Science Education • Staff Development • Training • Leadership Development • Product Development • Chemistry Teacher • Modeling Chemistry • Lesson Planning • Food • Classroom Management • Ingredients • Secondary Education • Curriculum Mapping • Food Science • Team Building • Nutrition • Curriculum Assessment • Physical Chemistry • Stem • Common Core State Standards • Ngss

Languages

English

Industries

Education Management

Resumes

Resumes

Lisa Chedid Photo 1

Modeling Chemistry Curriculum Workshop Leader

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Location:
143 Providence Blvd, Kendall Park, NJ 08824
Industry:
Education Management
Work:
Stemteachersnyc
Modeling Chemistry Curriculum Workshop Leader
Montgomery High School
Science Teacher
Sayreville War Memorial High School Jul 2005 - Jun 2006
Science Teacher
South Brunswick High School Jul 2004 - Jun 2005
Science Teacher
Avebe Mar 2003 - Jun 2004
Senior Food Scientist
Education:
Rutgers University 1980 - 1988
Master of Science, Masters, Bachelors, Bachelor of Science, Engineering, Food Science
Skills:
Chemistry
Science
Laboratory
Teaching
Research
Teacher Training
Curriculum Design
Public Speaking
Lifesciences
Tutoring
Powerpoint
Microsoft Office
Coaching
Curriculum Development
Educational Technology
R&D
Educational Leadership
Academic Tutoring
Professional Development Programs
Classroom
Science Education
Staff Development
Training
Leadership Development
Product Development
Chemistry Teacher
Modeling Chemistry
Lesson Planning
Food
Classroom Management
Ingredients
Secondary Education
Curriculum Mapping
Food Science
Team Building
Nutrition
Curriculum Assessment
Physical Chemistry
Stem
Common Core State Standards
Ngss
Languages:
English

Business Records

Name / Title
Company / Classification
Phones & Addresses
Lisa Chedid
Teacher
Montgomery Township Education Foundation Inc
Elementary/Secondary School
1016 Rte 601, Montgomery, NJ 08558
(609) 466-7602

Publications

Us Patents

Dough Composition And Method For Making Tortillas With Sodium Phosphate Compounds

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US Patent:
20040058048, Mar 25, 2004
Filed:
Jun 6, 2003
Appl. No.:
10/456931
Inventors:
Lisa Chedid - Kendall Park NJ, US
John Toczek - Somerset NJ, US
John Brodie - Penndel PA, US
International Classification:
A21D002/00
US Classification:
426/551000
Abstract:
There is a dough composition. The composition has flour, shortening, water, a leavening system, and a dough conditioner of sodium phosphate compounds. There are also methods for making tortillas.

Dough Composition And Method For Making Tortillas

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US Patent:
20040071854, Apr 15, 2004
Filed:
Jun 6, 2003
Appl. No.:
10/456928
Inventors:
Lisa Chedid - Kendall Park NJ, US
John Toczek - Somerset NJ, US
John Brodie - Penndel PA, US
International Classification:
A21D002/00
US Classification:
426/551000
Abstract:
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consisting of 1) sodium aluminum phosphate and dicalcium phosphate dihydrate; 2) sodium aluminum phosphate and sodium acid pyrophosphate; 3) sodium acid pyrophosphate and dicalcium phosphate dihydrate; 4) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; 5) sodium aluminum sulfate and dicalcium phosphate dihydrate; and 6) sodium aluminum sulfate and sodium acid pyrophosphate. The sodium acid pyrophosphate exhibits an evolved percentage of carbon dioxide of about 30 or less at room temperature prior to baking. The slower reacting of the leavening acids in the combination is at least 15 wt % of the total weight of the acid combination. There are also methods for making tortillas.

Flat Bread Dough Composition And Method For Making Flat Breads

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US Patent:
20120263854, Oct 18, 2012
Filed:
Jan 14, 2011
Appl. No.:
13/007521
Inventors:
LISA CHEDID - KENDALL PARK NJ, US
JOHN TOCZEK - SOMERSET NJ, US
JOHN BRODIE - PENNDEL PA, US
Assignee:
INNOPHOS, INC. - CRANBURY NJ
International Classification:
A21D 2/02
A21D 8/02
US Classification:
426551, 426503, 426502
Abstract:
The present invention relates to a flat bread dough composition, comprising: A) flour; B) shortening; C) water; and D) a leavening system having a leavening base and a leavening acid having a combination selected from the group consisting of a) sodium aluminum phosphate and dicalcium phosphate dihydrate; b) sodium aluminum phosphate and sodium acid pyrophosphate; c) sodium acid pyrophosphate and dicalcium phosphate dihydrate; d) sodium acid pyrophosphate, monocalcium phosphate, and calcium acid pyrophosphate; e) dicalcium phosphate dehydrate, monocalcium phosphate, and calcium acid pyrophosphate; f) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; g) sodium aluminum sulfate and dicalcium phosphate dihydrate; and h) sodium aluminum sulfate and sodium acid pyrophosphate, the sodium acid pyrophosphate exhibiting an evolved percentage of carbon dioxide of about 30 or less at room temperature prior to baking, and the slower reacting of the leavening acids in the combination being at least 10 wt % of the total weight of the acid combination.

Egg Pasteurization

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US Patent:
54550548, Oct 3, 1995
Filed:
Jul 25, 1994
Appl. No.:
8/279766
Inventors:
Janice L. Bryson - Bridgewater NJ
Lisa Chedid - Monmouth Junction NJ
Jean M. Michaels - Cranford NJ
Harold Rapp - Denville NJ
Alexander S. Cascione - Lake Hiawatha NJ
Assignee:
Nabisco, Inc. - Parsippany NJ
International Classification:
A23B 5005
A23B 518
B65D 8100
US Classification:
426106
Abstract:
The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e. g. 60. degree. to 75. degree. C. ) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.

Flavored Popping Corn With Low Or No Fat

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US Patent:
57532877, May 19, 1998
Filed:
Sep 24, 1996
Appl. No.:
8/719039
Inventors:
Lisa Chedid - Monmouth Junction NJ
David P. Huang - Bound Brook NJ
Pat Baytan - Bloomfield NJ
Assignee:
National Starch and Chemical Investment Holding Corporation - Wilmington DE
International Classification:
A23L 10522
A23L 118
US Classification:
426 93
Abstract:
A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not only is the caloric content decreased due to lack of added fat, but the resultant popcorn has improved volume and flavor and/or color retention compared to conventional flavored popcorn using fat or oil.

Method For Controlling Cookie Geometry

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US Patent:
53744403, Dec 20, 1994
Filed:
Dec 23, 1992
Appl. No.:
7/996419
Inventors:
Lisa Chedid - Monmouth Junction NJ
Janet Hennessey - Succasunna NJ
Assignee:
Nabisco, Inc. - Parsippany NJ
International Classification:
A23L 110
US Classification:
426549
Abstract:
A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C. sub. 16 to C. sub. 22 saturated fatty acid residues and short C. sub. 2 to C. sub. 4 acid residues. In a preferred embodiment, the triglycerides have a solid fat index of about 10% to about 70% between 15. degree. and 30. degree. C. , and the long residues are a mixture containing at least about 75% stearic acid residues while the short residues are derived from a mixture of acetic and propionic acid, a mixture of acetic and butyric, or a mixture of acetic, propionic, and butyric acid. The method is especially adapted to reducing spread in cookies containing an ingredient that promotes spread such as polydextrose. Cookies prepared with polydextrose and geometry-altering triglyceride compositions are low in calories.
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Lisa L Chedid from Kendall Park, NJ Get Report