Food Preparation Foundations a ND Techniques 11/12 Student Ed PDF Download
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Author: McGraw-Hill Ryerson, Limited
Publisher:
ISBN: 9781259022654
Category : Diet
Languages : en
Pages : 160
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Book Description
McGraw-Hill Ryerson{u2019}s New Food and Nutrition Program consists of 6 separate student editions to allow for flexibility and choice in the classroom. It consists of engaging student resources that combine hands-on education, practical application of knowledge, and the development of critical thinking and research skills.
Author: McGraw-Hill Ryerson, Limited
Publisher:
ISBN: 9781259022654
Category : Diet
Languages : en
Pages : 160
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Book Description
McGraw-Hill Ryerson{u2019}s New Food and Nutrition Program consists of 6 separate student editions to allow for flexibility and choice in the classroom. It consists of engaging student resources that combine hands-on education, practical application of knowledge, and the development of critical thinking and research skills.
Author: McGraw-Hill Ryerson, Limited
Publisher:
ISBN: 9781259023026
Category :
Languages : en
Pages :
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Book Description
Author: Paula Aquino
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
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Book Description
McGraw-Hill Ryerson’s New Food and Nutrition Program consists of 6 separate student editions to allow for flexibility and choice in the classroom. It consists of engaging student resources that combine hands-on education, practical application of knowledge, and the development of critical thinking and research skills.
Author: Margaret McWilliams
Publisher: Prentice Hall
ISBN: 9780132412353
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
For courses in Introductory Foods and Introductory Food Preparation. This book explains the how's and the why's that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.
Author: Gladys C. Peckham
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 654
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Book Description
Abstract: The text aims to present and illustrate the basic principles of food preparation so that the student will develop high standards. Part One sets forth the scientific principles related to food that are central to the understanding and acquisition of basic skills. Part Two discusses the standards, prices and habits affecting food consumption. Part Three stresses effective management in food preparation. Part Four presents the most current thinking on selection, storage, preparation and cooking of food to ensure uniformly high quality. Part Five discusses home and industrial food preservation and addresses the question of food additives. Part Six summarizes the techniques for control and regulation of food to make foods acceptable from a health standpoint and assure the consumer of quality. The section explores microwave cookery.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 500
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Book Description
Author: McGraw-Hill
Publisher: McGraw-Hill Education
ISBN: 9780021397181
Category : Health & Fitness
Languages : en
Pages : 864
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Book Description
Culinary Essentials exposes students to real-world culinary careers and the practical business aspects of working in a food service setting. The text focuses on safety and sanitation; the value of quality customer service; food service management and standards; standardized recipes; lab-based food preparation and cooking techniques; culinary nutrition; and menu planning and development. Includes a hardbound student edition aligned to the content standards.
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 140
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Book Description
Author: Gladys C. Peckham
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 497
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Book Description
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
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Book Description
