PK *Ob\_rels/PK *Ob\ docProps/PK *Ob\ppt/PK *Ob\ ppt/_rels/PK *Ob\ ppt/charts/PK *Ob\ppt/charts/_rels/PK *Ob\ppt/embeddings/PK *Ob\ ppt/media/PK *Ob\ppt/slideLayouts/PK *Ob\ppt/slideLayouts/_rels/PK *Ob\ppt/slideMasters/PK *Ob\ppt/slideMasters/_rels/PK *Ob\ ppt/slides/PK *Ob\ppt/slides/_rels/PK *Ob\ ppt/theme/PK *Ob\ppt/notesMasters/PK *Ob\ppt/notesMasters/_rels/PK *Ob\ppt/notesSlides/PK *Ob\ppt/notesSlides/_rels/PK *Ob\Im:g++[Content_Types].xml PK *Ob\]] _rels/.rels PK *Ob\!قoodocProps/app.xml 0 0 Microsoft Office PowerPoint On-screen Show (16:9) 0 11 11 0 0 false Fonts Used 2 Theme 1 Slide Titles 11 Arial Calibri Office Theme Slide 1Slide 2Slide 3Slide 4Slide 5Slide 6Slide 7Slide 8Slide 9Slide 10Slide 11 PptxGenJS false false false 16.0000 PK *Ob\DE(docProps/core.xml PptxGenJS Presentation PptxGenJS Presentation PptxGenJS PptxGenJS 1 2026-03-02T09:57:20Z 2026-03-02T09:57:20Z PK *Ob\]' ppt/_rels/presentation.xml.rels PK *Ob\Oݨ ppt/theme/theme1.xmlPK *Ob\. ppt/presentation.xml PK *Ob\Xppt/presProps.xml PK *Ob\ppt/tableStyles.xml PK *Ob\D >00ppt/viewProps.xml PK *Ob\H7t!ppt/slideLayouts/slideLayout1.xml PK *Ob\ђ77,ppt/slideLayouts/_rels/slideLayout1.xml.rels PK *Ob\J2u'u'ppt/slides/slide1.xml MAKING YOUR FAVOURITERICE MEALStep-by-step Nigerian recipes — from fried rice to hearty soups, made easy for every beginner🍚🍳🫘🍌🥗🍲🌿EAW Baking & Cooking Essentials · Instructor: Ebere IrrechukwuPK *Ob\3 ppt/slides/_rels/slide1.xml.rels PK *Ob\.ppt/notesSlides/notesSlide1.xml 1PK *Ob\:A*ppt/notesSlides/_rels/notesSlide1.xml.rels PK *Ob\ ~VVppt/slides/slide2.xml 🥦 Fried Rice — Step-by-StepColourful · Flavourful · Crowd favourite1Gather your ingredients: 2 cups long-grain rice, green pepper, red pepper, onion, 1 tin sweet corn, ½ cup garden peas, 3 tbsp vegetable oil, soy sauce or seasoning cubes, salt, curry powder.2Wash the rice: place it in a bowl, cover with water, swirl and pour off the cloudy water. Repeat 2–3 times until water runs mostly clear. This removes excess starch.3Parboil the rice: boil enough water, add the rice and cook for just 10 minutes — the rice should be about half-cooked, still with a firm bite. Drain and set aside.4Prepare vegetables: wash and finely dice the green pepper, red pepper and onion into small, even pieces (about ½ cm). Drain the canned corn and measure the peas.5Heat a large pan or wok on medium-high heat. Add oil — it is ready when a small piece of onion dropped in sizzles immediately.6Fry the onions first for 2 minutes until soft and translucent. Add the peppers and stir-fry for another 2 minutes — they should stay slightly crunchy.7Add the corn and peas. Stir everything together for 1 minute. Season with curry powder, a little soy sauce and salt to taste.8Add the parboiled rice. Stir-fry continuously on high heat, tossing the rice with the vegetables until every grain is coated and heated through (about 5–7 minutes). Serve hot.💡 High heat is the secret to fried rice — it creates that slightly smoky flavour. Don't overcrowd the pan or the rice will steam instead of fry.PK *Ob\2- ppt/slides/_rels/slide2.xml.rels PK *Ob\ppt/notesSlides/notesSlide2.xml 2PK *Ob\xշ*ppt/notesSlides/_rels/notesSlide2.xml.rels PK *Ob\ q.NXNXppt/slides/slide3.xml 🍅 Jollof Rice — Step-by-StepNigeria's most loved dish1Gather ingredients: 2 cups parboiled rice, 4 large tomatoes, 2 red bell peppers (tatashe), 2–3 scotch bonnet peppers (to taste), 2 onions, 1 boiled chicken, seasoning cubes, curry, thyme, bay leaves, 3 tbsp vegetable oil, salt.2Blend the tomato base: roughly chop tomatoes, tatashe, 1 onion and scotch bonnet. Blend until smooth. Pour into a pot and boil on medium heat for 15–20 minutes, stirring regularly, until the raw smell is completely gone and the mixture has reduced by a third.3While the tomato base reduces, slice the second onion into rings or half-moons. Season and boil the chicken if you haven't already — save the stock (cooking water).4In a large heavy-bottomed pot, heat oil on medium heat. Fry the sliced onion until golden, about 3 minutes. Add the cooked tomato base. Fry everything together for 10 minutes, stirring often — the oil will start rising to the top when it is ready.5Season the tomato sauce: add seasoning cubes, curry powder, thyme, bay leaves and salt. Stir well. Taste and adjust — the sauce should be slightly saltier than you want the finished rice to be.6Wash the rice and add to the pot. Add the chicken stock and enough water so liquid is level with the rice. Stir once, then reduce heat to low.7Cover tightly with foil before putting on the lid — this traps steam and helps the rice cook evenly without burning. Cook on low heat for 20–25 minutes.8Check the rice after 20 minutes. If water has dried but rice is still hard, add a little hot water. When rice is cooked, add the chicken pieces on top, replace lid and steam together for 5 more minutes. Serve.💡 The secret to smoky Jollof (Party Rice) is letting the bottom of the pot burn very slightly at the end on high heat for 2 minutes — it adds an incredible smoky depth.PK *Ob\W/ ppt/slides/_rels/slide3.xml.rels PK *Ob\K |Őppt/notesSlides/notesSlide3.xml 3PK *Ob\9 Y*ppt/notesSlides/_rels/notesSlide3.xml.rels PK *Ob\֢WWppt/slides/slide4.xml 🫘 Beans Porridge — Step-by-StepNutritious · Filling · Easy1Choose brown beans (honey beans) or black-eyed peas. Measure 2 cups and sort through them, removing any small stones or shrivelled beans.2Wash thoroughly: place beans in a pot, cover with cold water, swirl vigorously, then pour off the water. Repeat 2–3 times.3First boil to remove bitterness: add fresh water to the washed beans and boil on high heat for 10–15 minutes. The water will turn dark brown — this is normal. Pour out ALL this water completely.4Add fresh water and boil again: cover the beans with fresh water (about 4 cm above the beans), bring to a boil, then reduce heat to medium. Cook for 40–60 minutes until the beans are tender enough to crush easily between two fingers.5Meanwhile, blend or finely chop 2 scotch bonnet peppers, 1 medium onion and 2 tomatoes. Set aside.6When beans are soft, add the blended pepper/onion mixture. Add 2 tablespoons of red palm oil (or a large red bell pepper blended for a healthier option). Stir well.7Season with 1–2 seasoning cubes, salt and ground crayfish (optional but adds flavour). Cook on medium heat for another 15 minutes, stirring occasionally.8The beans is ready when it has a thick, creamy consistency and the porridge holds together. Taste and adjust seasoning. Serve with fried plantain or bread.💡 If you have a pressure cooker, beans cook in 20–25 minutes instead of 60 — a great time-saver. Always discard the first boiling water to remove compounds that cause bloating.PK *Ob\` ppt/slides/_rels/slide4.xml.rels PK *Ob\vsppt/notesSlides/notesSlide4.xml 4PK *Ob\J *ppt/notesSlides/_rels/notesSlide4.xml.rels PK *Ob\ˉVVppt/slides/slide5.xml 🍌 Plantain & Egg Sauce — Step-by-StepQuick · Satisfying · Beginner-perfect1Choose ripe plantains — the skin should be mostly yellow with some black spots. Green plantains are starchy and unpleasant boiled; very black ones become mushy.2Wash the outside of the plantain. Cut off both ends with a knife, then score the skin lengthways along one or two lines. Peel off the skin — ripe plantains peel easily.3Cut the peeled plantain into thick rounds or diagonal slices (about 2 cm thick). Place in a pot.4Cover with water and add a pinch of salt. Bring to a boil, then reduce to medium heat. Boil for 12–15 minutes until the plantain pieces are tender when pierced with a fork but not falling apart.5While plantain boils: dice 1 medium tomato, ½ onion, and 1 small red or green pepper into small pieces.6Heat 2 tablespoons of oil in a small frying pan on medium heat. Add onions and fry for 2 minutes until soft. Add tomatoes and peppers, stir and fry together for 3 minutes.7Crack 2 eggs into a small bowl. Check each egg is fresh (no strange smell, clear white, firm yolk). Beat lightly with a fork. Pour eggs into the sauce and stir continuously for 2–3 minutes until eggs are cooked through but still soft and silky.8Drain the boiled plantain and arrange on a plate. Spoon the egg sauce on top or alongside. Serve immediately.💡 For extra flavour, add ¼ teaspoon of curry powder and a pinch of thyme to the egg sauce just before adding the eggs.PK *Ob\5 ppt/slides/_rels/slide5.xml.rels PK *Ob\W8ppt/notesSlides/notesSlide5.xml 5PK *Ob\Qe*ppt/notesSlides/_rels/notesSlide5.xml.rels PK *Ob\ FVVppt/slides/slide6.xml 🍟 Yam Chips — Step-by-StepCrispy outside · Soft inside1Choose a fresh, firm yam — it should feel heavy for its size with no soft spots or mould.2Cut off the top and bottom of the yam. Stand it upright and use a sharp knife to cut off the tough skin from top to bottom, turning as you go. Cut away any dark spots underneath the skin.3Cut the yam into thick slices (about 1.5–2 cm), then cut each slice into chip shapes (rectangles or wedges). Try to make them similar in size so they cook evenly.4Wash the cut yam pieces in cold water to remove the sticky starch coating. This also prevents discolouring.5Pre-boil (very important step): place yam in a pot, cover with cold water, add ½ teaspoon of salt. Bring to a boil and cook for 8–10 minutes — the yam should just begin to soften on the outside but still be firm in the centre.6Drain and pat dry with kitchen paper. Wet yam in hot oil splatters dangerously — ensure pieces are as dry as possible.7Heat enough oil for deep-frying in a pot. The oil is ready at the right temperature when a small piece of yam dropped in rises to the surface and sizzles immediately.8Fry in small batches — do not overcrowd. Fry for 5–7 minutes, turning occasionally, until golden and crispy on the outside. Drain on kitchen paper and season with salt while still hot. Serve with stew.💡 Pre-boiling before frying is what separates good yam chips from great ones — it ensures the centre cooks through before the outside over-browns.PK *Ob\ج+ ppt/slides/_rels/slide6.xml.rels PK *Ob\zppt/notesSlides/notesSlide6.xml 6PK *Ob\=|*ppt/notesSlides/_rels/notesSlide6.xml.rels PK *Ob\HWHWppt/slides/slide7.xml 🥔 Baked Potato — Step-by-StepSimple · Versatile · Healthy1Choose medium-sized potatoes of similar size so they finish baking at the same time. Look for firm potatoes with no green patches (green means they've been exposed to light and develop a bitter, mildly toxic compound).2Wash thoroughly: scrub the skin under cold running water with a brush or rough cloth to remove all dirt. The skin is nutritious and can be eaten.3Option 1 — Peel and boil first: peel, cut into halves or quarters. Boil in salted water for 15 minutes until just tender. Drain and transfer to a baking tray.4Option 2 — Bake with skin: Pierce the potato all over with a fork (10–12 times). This lets steam escape — without this, the potato can burst in the oven.5Preheat your oven to 200°C (400°F) for at least 10 minutes before baking — a cold oven gives uneven results.6Rub the outside of the potato with a tiny bit of oil and a pinch of salt. Place directly on the oven rack or on a baking tray. Bake for 45–60 minutes (whole, unpeeled) or 25–30 minutes (pre-boiled pieces).7Test for doneness: insert a knife or skewer into the thickest part — it should slide in with no resistance. If there is resistance, bake for 10 more minutes.8Remove from oven carefully using oven gloves. For whole baked potato, cut open lengthwise and push the ends towards the middle to fluff the inside. Serve with stew, baked chicken or a simple salad.💡 If you don't have an oven, fully boiled potatoes work well too — just boil until completely soft, drain well, and serve with your preferred sauce.PK *Ob\F ppt/slides/_rels/slide7.xml.rels PK *Ob\)lppt/notesSlides/notesSlide7.xml 7PK *Ob\|g*ppt/notesSlides/_rels/notesSlide7.xml.rels PK *Ob\?R7X7Xppt/slides/slide8.xml 🍲 Egusi Soup — Step-by-StepRich · Traditional · Deeply satisfying1Gather ingredients: 2 cups egusi (melon seeds), 500g chicken or meat (cut into portions), stockfish or dried fish, 4 large tomatoes, 2 red bell peppers, 2 scotch bonnet peppers, 1 onion, 3 tbsp palm oil, spinach or pumpkin leaves, seasoning cubes, crayfish, salt.2Prepare the protein: wash meat or chicken thoroughly, season with onion, seasoning cubes, salt and a little curry. Boil on medium heat until completely cooked and tender (30–45 minutes). Set aside — save the stock.3Prepare dried fish/stockfish: soak in hot water for 15 minutes to soften. Remove bones carefully. Add to the cooked meat.4Blend the egusi: place the dry egusi seeds in a blender and blend until it becomes a smooth, flour-like powder. Then add a little water and blend again to form a thick, smooth paste.5Heat palm oil in a large pot on medium heat. Add the egusi paste and fry, stirring continuously for 8–10 minutes until it changes from pale to a deeper golden colour and you smell a nutty aroma. This step is critical — under-frying egusi makes it lumpy.6Blend tomatoes, red peppers and scotch bonnet until smooth. Add to the fried egusi. Stir and cook together for 10 minutes.7Add the boiled meat, fish, stockfish and the meat stock. Add crayfish and seasoning cubes. Stir well, cover and cook on medium heat for 15 minutes.8Add washed and chopped vegetables (spinach/ugu). Stir in, cover and cook for just 3–5 minutes — do not overcook the vegetables or they lose their colour and nutrients. Taste, adjust salt and seasoning. Serve with pounded yam, fufu or wheat.💡 The egusi must be fried until it smells nutty and turns slightly golden — this is what gives the soup its rich, deep flavour. Skipping or rushing this step is the most common beginner mistake.PK *Ob\6 ppt/slides/_rels/slide8.xml.rels PK *Ob\iސppt/notesSlides/notesSlide8.xml 8PK *Ob\pO*ppt/notesSlides/_rels/notesSlide8.xml.rels PK *Ob\XWWppt/slides/slide9.xml 🌿 Okra Soup — Step-by-StepThick · Nutritious · Pairs with any swallow1Gather ingredients: 500g okra, 300g chicken or meat, stockfish or smoked fish, 1 onion, 2 scotch bonnet peppers, 2 tbsp palm oil (or red bell pepper for a lighter option), crayfish, seasoning cubes, leafy vegetables (optional), salt.2Prepare the protein: wash meat/chicken, season and boil until fully cooked and tender. Add the pre-soaked stockfish and smoked fish (bones removed) to the pot. Save the stock — this is your soup base.3Prepare the okra: wash each pod under running water, rubbing gently to clean. Cut off the stalk end. Chop finely (about 3–4 mm slices) — the finer you chop, the thicker and more 'draw' the soup will have.4Blend or finely pound the scotch bonnet peppers and onion. Set aside.5In your pot with the cooked meat and fish, heat the palm oil directly in the broth. Add the blended peppers and onion. Stir and cook for 5 minutes.6Season the broth: add crayfish (ground), seasoning cubes, and salt. Stir and taste — the broth should be well-seasoned before adding the okra.7Add the chopped okra to the pot. Stir gently — do not cover yet. Cook on medium heat for 5–7 minutes, stirring occasionally, until the okra is tender and the soup has thickened and become 'slimy' (this is normal and desirable).8If adding vegetables: add washed, chopped leafy greens (ugu, waterleaf or spinach) in the last 3 minutes. Stir and turn off heat. Over-cooking destroys the colour and nutrients. Serve immediately with eba, fufu or pounded yam.💡 To test if okra is fresh: the pods should snap cleanly in half when bent. If they bend without snapping, they are too old and will not give you good texture.PK *Ob\>$ ppt/slides/_rels/slide9.xml.rels PK *Ob\qppt/notesSlides/notesSlide9.xml 9PK *Ob\1*ppt/notesSlides/_rels/notesSlide9.xml.rels PK *Ob\9.3WWppt/slides/slide10.xml 🥬 Vegetable Soup — Step-by-StepLight · Healthy · Full of goodness1Gather ingredients: 1 pack fresh waterleaf (or spinach), a handful of ukazi (afang) leaves, stockfish, smoked fish or dried fish, 200g chicken or meat, 2 tbsp palm oil, crayfish, seasoning cubes, 1 onion, scotch bonnet pepper, salt.2Prepare protein: wash and season chicken or meat. Boil until completely tender. Soak stockfish in hot water to soften, remove bones. Add to the boiled meat and set aside.3Prepare waterleaf: wash each leaf carefully under running water — these leaves hold a lot of water. Drain, then place in a dry frying pan on medium heat and stir for 5–7 minutes to fry out the excess water. This prevents the soup from becoming too watery.4Prepare ukazi: wash and cut into thin strips (ukazi leaves are tough and need to be cut very finely or pounded lightly to soften them).5In the pot with the cooked meat and fish, add palm oil and turn on the heat to medium. Add blended or pounded peppers and onion. Stir and fry for 3 minutes.6Add crayfish, seasoning cubes and a little water if the pot looks dry. Stir and taste the broth — adjust seasoning now before adding vegetables.7Add the dried waterleaf (which you cooked earlier) to the pot. Stir to combine with the broth and protein. Cook for 3 minutes.8Add the ukazi, stir everything together and cook for just 2 more minutes. Turn off the heat — residual heat will finish the ukazi. Over-cooking makes it bitter. Serve hot with pounded yam, fufu, wheat or eba.💡 The key to this soup is cooking the waterleaf separately first to remove excess water. If you skip this, the soup will be watery and lack depth of flavour.PK *Ob\Ѳ!ppt/slides/_rels/slide10.xml.rels PK *Ob\O ppt/notesSlides/notesSlide10.xml 10PK *Ob\T+ppt/notesSlides/_rels/notesSlide10.xml.rels PK *Ob\0L;;ppt/slides/slide11.xml HEALTHIER FOOD SWAPSSmall changes make a big difference to your health — try these simple alternatives:🌿Fried plantain → Roasted/baked plantainPeel, place on oiled baking tray, bake at 200°C for 20 min, turning halfway. No oil needed for the plantain itself — it caramelises beautifully.🥗Heavy desserts → Fresh fruit saladCombine grapes, banana, orange segments and pear. No sugar needed — the natural fruit sweetness is enough. Add a squeeze of lemon to keep it fresh.🍗Fried chicken in stew → Baked chicken in stewSeason chicken and bake at 200°C for 30–35 minutes until cooked through. Then add to your stew. Less oil, same great flavour.🌾Eba/fufu (cassava) → Wheat swallowBoil water, gradually pour in wheat flour while stirring vigorously with a wooden spoon. Stir until smooth and elastic. Higher fibre and protein than cassava options.Lean protein (chicken, fish) and more vegetables are always a healthier foundation.PK *Ob\;!ppt/slides/_rels/slide11.xml.rels PK *Ob\s6ӑ ppt/notesSlides/notesSlide11.xml 11PK *Ob\O+ppt/notesSlides/_rels/notesSlide11.xml.rels PK *Ob\K !ppt/slideMasters/slideMaster1.xml PK *Ob\N),ppt/slideMasters/_rels/slideMaster1.xml.rels PK *Ob\6TT!ppt/notesMasters/notesMaster1.xml 7/23/19Click to edit Master text stylesSecond levelThird levelFourth levelFifth level‹#›PK *Ob\s **,ppt/notesMasters/_rels/notesMaster1.xml.rels PK *Ob\_rels/PK *Ob\ $docProps/PK *Ob\Kppt/PK *Ob\ mppt/_rels/PK *Ob\ ppt/charts/PK *Ob\ppt/charts/_rels/PK *Ob\ppt/embeddings/PK *Ob\ ppt/media/PK *Ob\Bppt/slideLayouts/PK *Ob\qppt/slideLayouts/_rels/PK *Ob\ppt/slideMasters/PK *Ob\ppt/slideMasters/_rels/PK *Ob\  ppt/slides/PK *Ob\3ppt/slides/_rels/PK *Ob\ bppt/theme/PK *Ob\ppt/notesMasters/PK *Ob\ppt/notesMasters/_rels/PK *Ob\ppt/notesSlides/PK *Ob\ppt/notesSlides/_rels/PK *Ob\Im:g++P[Content_Types].xmlPK *Ob\]] _rels/.relsPK *Ob\!قoo2 docProps/app.xmlPK *Ob\DE(&docProps/core.xmlPK *Ob\]' )ppt/_rels/presentation.xml.relsPK *Ob\Oݨ 3ppt/theme/theme1.xmlPK *Ob\. 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