Black Vocational, Technical, and Industrial Arts Education; Development and History

Black Vocational, Technical, and Industrial Arts Education; Development and History PDF Author: Clyde W. Hall
Publisher: American Technical Publishers
ISBN:
Category : Education
Languages : en
Pages : 272

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Book Description
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.

Black Vocational, Technical, and Industrial Arts Education; Development and History

Black Vocational, Technical, and Industrial Arts Education; Development and History PDF Author: Clyde W. Hall
Publisher: American Technical Publishers
ISBN:
Category : Education
Languages : en
Pages : 272

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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

Food Selection and Preparation PDF Author: Frank D. Conforti
Publisher: John Wiley & Sons
ISBN: 1118591399
Category : Technology & Engineering
Languages : en
Pages : 256

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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.

Ensuring Safe Food

Ensuring Safe Food PDF Author: Committee to Ensure Safe Food from Production to Consumption
Publisher: National Academies Press
ISBN: 0309593409
Category : Medical
Languages : en
Pages : 209

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Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Preparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods PDF Author: Md. Eaqub Ali
Publisher: Woodhead Publishing
ISBN: 0081018932
Category : Technology & Engineering
Languages : en
Pages : 468

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Book Description
Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world's population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement. - Covers the production and processing of major religious foods, namely Muslim, Christian, Jewish, Hindu and Buddhist - Presents nutritional, antioxidant, aging, hygiene and other long-term health factors from a scientific standpoint - Encourages advancement in the preparation, processing and packaging of religious foods using information cultivated from top scientific researchers in the field

Fundamentals of Food Preparation

Fundamentals of Food Preparation PDF Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346

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Book Description


Kitchen Companion

Kitchen Companion PDF Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 52

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Book Description


Audiovisual Guide to the Catalog of the Food and Nutrition Information and Educational Materials Center

Audiovisual Guide to the Catalog of the Food and Nutrition Information and Educational Materials Center PDF Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Audio-visual materials
Languages : en
Pages : 150

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Book Description
Over 400 entries to audiovisual materials received by FNIC before 1977. Includes motion pictures, slides, flashcards, videocassettes, charts, filmstrips, records, posters, transparencies, film loops, phonodiscs, audiotapes, games, audiocassettes, kits, puzzles, and models. Entry gives accession number, bibliographical information, FNIC call number, descriptors, and abstract. Subject, author, title, and media indexes. Contains loan information.

Basic Food Preparation (Third Edition)

Basic Food Preparation (Third Edition) PDF Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516

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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.

Industrial Feeding Management

Industrial Feeding Management PDF Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 12

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Book Description


Cooking for Groups

Cooking for Groups PDF Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 37

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Book Description