Read and Download eBook Full
Author: Clyde W. Hall
Publisher: American Technical Publishers
Published: 1973
Total Pages: 272
ISBN-13:
DOWNLOAD EBOOKFocusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Author: David A. Mizer
Publisher: Wiley-Interscience
Published: 2000-05-22
Total Pages: 276
ISBN-13: 9780471376767
DOWNLOAD EBOOKWith its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
Published: 2001
Total Pages: 516
ISBN-13: 9788125023005
DOWNLOAD EBOOKCompiled 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.
Author: Marcy E Gaston
Publisher:
Published: 2019-12-31
Total Pages: 346
ISBN-13: 9781516598328
DOWNLOAD EBOOKAuthor: Alexis Rickus
Publisher: Hodder Education
Published: 2016-08-22
Total Pages: 870
ISBN-13: 1471863654
DOWNLOAD EBOOKExam Board: AQA Level: GCSE Subject: Food & Nutrition First Teaching: September 2016 First Exam: June 2018 Develop your students' knowledge and food preparation skills for the new GCSE; approved by AQA, this title caters to all ability levels, offers detailed assessment guidance and draws on the expertise of the UK's leading Hospitality and Catering publisher*. - Ensures your students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words - Helps students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout - Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners - Prepares students for Non-Exam Assessment with guidance on the Food Investigation and Food Preparation Assessment *According to the Educational Publishers' Council statistics
Author: Frank D. Conforti
Publisher: John Wiley & Sons
Published: 2012-11-21
Total Pages: 256
ISBN-13: 1118591399
DOWNLOAD EBOOKKnowledge, 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.
Author: Ann Bulleid
Publisher: Nelson Thornes
Published: 1996
Total Pages: 134
ISBN-13: 9780748725670
DOWNLOAD EBOOKThis book provides students with the best teaching programme for NVQ Catering and Hospitality - food preparation and cooking. Building on the proven success of the previous edition, it details the core units involved
Author: Victor R Preedy
Publisher: Academic Press
Published: 2014-05-27
Total Pages: 725
ISBN-13: 0124047092
DOWNLOAD EBOOKFrom beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. - Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods - Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods - Explores advances in analytical and methodological science within each chapter
Author: Md. Eaqub Ali
Publisher: Woodhead Publishing
Published: 2018-09-12
Total Pages: 468
ISBN-13: 0081018932
DOWNLOAD EBOOKPreparation 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
Author: Lou Sackett
Publisher: John Wiley & Sons
Published: 2010-03-15
Total Pages: 444
ISBN-13: 0470179961
DOWNLOAD EBOOKMaintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.
