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Author: Sandra Frank
Publisher:
ISBN: 9780991341412
Category :
Languages : en
Pages : 110
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Book Description
From "As Purchased to "Edible Portion" How to Analyze a Recipe Using a Nutrient Database. Purchasing nutrient analysis software and learning how to use the program is only useful if you have the knowledge to convert "as purchased" ingredients to the "edible portion." This book describes how to read a recipe and enter the correct ingredients and amounts, in order to provide an accurate nutrient analysis. The book is an essential tool for anyone working in nutrient analysis. Recipes are usually written based on what the consumer needs to purchase. The individual analyzing the recipe must evaluate the recipe based on the actual food-ready-to-eat (unless the food is meant to be eaten whole.) A nutritional analysis program cannot cook or prepare meals. A person must have skills in Food Science, Culinary Arts, Nutrition, Cooking and Preparation Techniques, Purchasing Guides, Yield Factors, and Nutrient Analysis Software.
Author: Sandra Frank
Publisher:
ISBN: 9780991341412
Category :
Languages : en
Pages : 110
Get Book Here
Book Description
From "As Purchased to "Edible Portion" How to Analyze a Recipe Using a Nutrient Database. Purchasing nutrient analysis software and learning how to use the program is only useful if you have the knowledge to convert "as purchased" ingredients to the "edible portion." This book describes how to read a recipe and enter the correct ingredients and amounts, in order to provide an accurate nutrient analysis. The book is an essential tool for anyone working in nutrient analysis. Recipes are usually written based on what the consumer needs to purchase. The individual analyzing the recipe must evaluate the recipe based on the actual food-ready-to-eat (unless the food is meant to be eaten whole.) A nutritional analysis program cannot cook or prepare meals. A person must have skills in Food Science, Culinary Arts, Nutrition, Cooking and Preparation Techniques, Purchasing Guides, Yield Factors, and Nutrient Analysis Software.
Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
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Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Terri Jones
Publisher: John Wiley & Sons
ISBN: 0471226262
Category : Cooking
Languages : en
Pages : 210
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Book Description
Useful,applied coverage of mathematics for the food service industry In today's competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. Culinary Calculations covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment by accurately controlling food costs, portion sizes, and food waste. Focusing on math concepts and applications commonly used in the food service industry, this easy-to-understand book examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Three useful appendices offer handy access to such useful information as tips for using a calculator, conversion tables, and common item yields. Formatted with plenty of room to work through exercises and problems at the end of each chapter, Culinary Calculations is a helpful and accessible tool for students.
Author: Wilbur Olin Atwater
Publisher:
ISBN:
Category : Agricultural colleges
Languages : en
Pages : 98
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Book Description
Author: Albert Ernest Leach
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1170
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 832
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Book Description
Author:
Publisher:
ISBN:
Category : Animal products
Languages : en
Pages : 482
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Book Description
Author:
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 734
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Book Description
Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 922
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Book Description
Author:
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 704
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Book Description
