Author: Nora Narvaez-Soriano
Publisher: Rex Bookstore, Inc.
ISBN: 9789712301148
Category :
Languages : en
Pages : 182
Book Description
A Guide to Food Selection, Preparation and Preservation
Author: Nora Narvaez-Soriano
Publisher: Rex Bookstore, Inc.
ISBN: 9789712301148
Category :
Languages : en
Pages : 182
Book Description
Publisher: Rex Bookstore, Inc.
ISBN: 9789712301148
Category :
Languages : en
Pages : 182
Book Description
Food Selection and Preparation
Author: Frank D. Conforti
Publisher: John Wiley & Sons
ISBN: 1118591399
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Publisher: John Wiley & Sons
ISBN: 1118591399
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Black Vocational, Technical, and Industrial Arts Education; Development and History
Author: Clyde W. Hall
Publisher: American Technical Publishers
ISBN:
Category : Education
Languages : en
Pages : 272
Book Description
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Publisher: American Technical Publishers
ISBN:
Category : Education
Languages : en
Pages : 272
Book Description
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Food Selection and Preparation
Author: Marion Deyoe Sweetman
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 645
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 645
Book Description
Basic Food Preparation (Third Edition)
Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516
Book Description
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516
Book Description
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Food Selection and Preparation
Author: Marion Deyoe Sweetman
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 645
Book Description
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 645
Book Description
Fundamentals of Food Preparation
Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
Book Description
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
Book Description
Foundations of Food Preparation
Author: Gladys C. Peckham
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 654
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.
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 654
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.
Food Selection and Preparation
Author: Lina Raske
Publisher:
ISBN: 9781681174327
Category :
Languages : en
Pages : 250
Book Description
Food preparation - preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results. Food preparation includes but is not limited to cooking. Food hygiene practices are based on an understanding of the dangers of "invisible dirt". The cultures or societies that people live in, along with the type of contact that individuals have with one another, influence food choices. The type of lifestyle, job and education, size of the family and the importance of hospitality within the social group are also important when we make food choices. Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. The book also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, and identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. This book equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods.
Publisher:
ISBN: 9781681174327
Category :
Languages : en
Pages : 250
Book Description
Food preparation - preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results. Food preparation includes but is not limited to cooking. Food hygiene practices are based on an understanding of the dangers of "invisible dirt". The cultures or societies that people live in, along with the type of contact that individuals have with one another, influence food choices. The type of lifestyle, job and education, size of the family and the importance of hospitality within the social group are also important when we make food choices. Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. The book also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, and identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. This book equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods.
Food Selection & Preparation
Author: Jean Still
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 435
Book Description
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 435
Book Description