Author: Kerri O'Donnell
Publisher: The Rosen Publishing Group, Inc
ISBN: 1435802276
Category : Juvenile Nonfiction
Languages : en
Pages : 26
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Book Description
There is nothing like a fresh candy-bar, or a cup of cocoa, or a dribble of chocolate syrup over dessert to put a smile on a person's face. Readers get to learn how chocolate is made and what it can become. Books of the Real Life Readers Program use real life scenario narratives to help readers further develop content-area reading, writing, and comprehension skills.
Author: Kerri O'Donnell
Publisher: The Rosen Publishing Group, Inc
ISBN: 1448836913
Category : Juvenile Nonfiction
Languages : en
Pages : 26
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Book Description
There is nothing like a fresh candy-bar, or a cup of cocoa, or a dribble of chocolate syrup over dessert to put a smile on a person's face. Readers get to learn how chocolate is made and what it can become. Books of the Real Life Readers Program use real life scenario narratives to help readers further develop content-area reading, writing, and comprehension skills.
Author: Grace Hansen
Publisher: Abdo Kids Jumbo
ISBN: 9781532100451
Category : Chocolate
Languages : en
Pages : 0
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Book Description
This title will go through the process of how chocolate is made. It will be begin at the cacao tree farms where cacao beans are cleaned and prepped. It will then follow the cacao beans to the manufacturer where they are roasted, winnowed, and turned into delicious chocolate! Aligned to Common Core Standards and correlated to state standards. Abdo Kids Jumbo is an imprint of Abdo Kids, a division of ABDO.
Author: Robin Nelson
Publisher: Lerner Publications
ISBN: 0761365605
Category : Cooking
Languages : en
Pages : 28
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Book Description
"How does a cocoa bean turn into tasty chocolate? Follow each step in the food production cycle-- from planting cocoa trees to eating a sweet treat-- in this fascinating book!"--P. [4] of cover.
Author: Helen Greathead
Publisher: Well Made, Fair Trade
ISBN: 9780778727149
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
My Chocolate Bar and Other Foods explores the problems faced by farmers and people around the world who produce food, and the environmental problems associated with growing certain products. Case studies show how fair trade projects are helping people achieve better working conditions and a fair price for growing chocolate and other products such as bananas, tea, peanuts, sugar, and honey.
Author: Grace Hansen
Publisher: Abdo Kids Jumbo
ISBN: 9781532100475
Category : Peanut butter
Languages : en
Pages : 0
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Book Description
Describes the process of how peanut butter is made, beginning at the peanut farm where peanut plants are grown, through the process of harvesting, shelling, and blanching, and finally showing how the peanuts are broken down into a creamy butter.
Author: Sarah Ridley
Publisher: Wayland
ISBN: 9781526306227
Category : Cacao
Languages : en
Pages : 24
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Book Description
Everyone loves chocolate, but do you know where it comes from and how it ends up on supermarket shelves? Follow the story of chocolate through the farming process to manufacturing.
Author: Pam Rosenberg
Publisher: Cherry Lake
ISBN: 1602796734
Category : Juvenile Nonfiction
Languages : en
Pages : 28
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Book Description
With this title, young readers will gain a better understanding on how the breakfast cereal they love, ends up on their breakfast table.
Author: Sarah Ridley
Publisher: Where Food Comes from
ISBN: 9780778751281
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
K to Grade 3.
Author: Emmanuel Ohene Afoakwa
Publisher: John Wiley & Sons
ISBN: 1444357336
Category : Technology & Engineering
Languages : en
Pages : 350
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Book Description
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.
