Author: LÓPEZ PÉREZ, JOSÉ ANTONIO
Publisher: Ediciones Paraninfo, S.A.
ISBN: 8428339104
Category : Cooking
Languages : es
Pages : 130
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Book Description
Un postre es una elaboración de pastelería que se suele ofrecer al final de una comida o cena, para ponerle punto y final y terminar con una agradable sensación de éxito. Pero no solamente, pues también se pueden preparar para cualquier otro momento y ser consumidos en circunstancias muy diferentes. En este libro aprenderemos a desarrollar los procesos de elaboración de postres de cocina aplicando las técnicas inherentes a cada proceso, y a diseñar y realizar decoraciones para nuestros platos. Además, veremos cómo efectuar operaciones de acabado y practicaremos posibles variaciones en las elaboraciones de postres de cocina, ensayando modificaciones en cuanto a la forma y cortes de los géneros. La propuesta del libro comprende un completo recetario donde se detallan pormenorizadamente los ingredientes y el proceso de elaboración, con el apoyo de imágenes que ilustran cada uno de los platos. Los contenidos se corresponden con los establecidos para la UF 1097 Elaboración y presentación de postres de cocina, incardinada en el MF0710_2 Productos de repostería, perteneciente al certificado HOTR0509 Repostería, regulado por el RD 685/2011, de 13 de mayo, y modificado por el RD 619/2013, de 2 de agosto.
Author: Tony Custer
Publisher: Otero
ISBN: 9789972920301
Category : Cooking
Languages : en
Pages : 270
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Book Description
Author: Josefina Alvarez
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 382
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Book Description
Author: Ann S. Epstein
Publisher: Conran Octopus
ISBN: 9781938113062
Category : Education
Languages : en
Pages : 284
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Book Description
Young children and teachers both have active roles in the learning processHow do preschoolers learn and develop? What are the best ways to support learning in the early years? This revised edition of The Intentional Teacher guides teachers to balance both child-guided and adult-guided learning experiences that build on children's interests and focus on what they need to learn to be successful in school and in life.This edition offers new chapters on science, social studies, and approaches to learning. Also included is updated, expanded information on social and emotional development, physical development and health, language and literacy, mathenatics, and the creative arts. In each chapter are many practical teaching strategies that are illustrated with classroom-based anecdotes.The Intentional Teacher encourages readers to- Reflect on their principles and practices- Broaden their thinking about appropriate early curriculum content and instructional methods- Discover specific ideas and teaching strategies for interacting with children in key subject areasIntentional teaching does not happen by chance. This book will help teachers apply their knowledge of children and of content to make thoughtful, intentional use of both child-guided and adult-guided experiences.
Author: Antonio Caro Sánchez-Lafuente
Publisher: IC Editorial
ISBN: 8417343709
Category : Cooking
Languages : es
Pages : 209
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Book Description
Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición de certificados de profesionalidad. Manual imprescindible para la formación y la capacitación, que se basa en los principios de la cualificación y dinamización del conocimiento, como premisas para la mejora de la empleabilidad y eficacia para el desempeño del trabajo.
Author: J. Esteban Hernández Bermejo
Publisher: Food & Agriculture Org.
ISBN: 9789251032176
Category : Business & Economics
Languages : en
Pages : 372
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Book Description
About neglected crops of the American continent. Published in collaboration with the Botanical Garden of Cord�ba (Spain) as part of the Etnobot�nica92 Programme (Andalusia, 1992)
Author: Bruno J. Vellas
Publisher: Karger Medical and Scientific Publishers
ISBN: 3805568037
Category : Medical
Languages : en
Pages : 202
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Book Description
This book is the first of a new series which will present the proceedings of the newly established Nestlé Nutrition Workshop Series: Clinical & Performance Programme aimed at adult nutrition. Undernutrition is a common phenomenon in elderly people, and malnutrition reaches significant levels in those being in hospital, nursing homes or home care programs. Consequences of malnutrition often go unrecognised owing to the lack of specific validated instruments to assess nutritional status in frail elderly persons. The Mini Nutritional Assessment (MNA) provides a single, rapid assessment of nutritional status in the elderly of different degrees of independence, allowing the prevalence of protein-energy malnutrition to be determined and to evaluate the efficacy of nutritional intervention and strategies. Easy, quick and economical to perform, it enables staff to check the nutritional status of elderly people when they enter hospitals or institutions and to monitor changes occurring during their stay. Moreover, the MNA is predictive of the cost of care and length of stay in hospital. This publication will be of immense assistance to heads of geriatric teaching units, teachers in nutrition, clinicians general practitioners and dieticians, enabling them to better detect, recognise and start treatment of malnutrition in the elderly.
Author: Arsy Vartanian
Publisher: Macmillan
ISBN: 1624141404
Category : Cooking
Languages : en
Pages : 563
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Book Description
The authors are Arsy Vartanian, founder and chef of rubiesandradishes.com and author of the bestselling The paleo slow cooker, and Amy Kubal, registered dietitian and co-author of The paleo slow cooker.
Author: Charis Michel Galanakis
Publisher: Woodhead Publishing
ISBN: 9780128148877
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.
Author: Margaret Fulton
Publisher: Hardie Grant Books
ISBN: 1742739881
Category : Cooking
Languages : en
Pages : 1654
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Book Description
A special 30th Anniversary edition of the classic food encyclopedia from the woman who taught Australia how to cook. The Margaret Fulton Encyclopedia is an Australian classic for new and experienced cooks alike, who are looking for a one-stop-shop which a
