On Baking & MCL & Nra Baking Online Voucher

On Baking & MCL & Nra Baking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages: 825

ISBN-13: 9780133461671

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On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. This package contains the following components: 0132374560 On Baking 0133044424 2012 MyCulinaryLab -- Access Card 0133458466 National Restaurant Association Baking Credential Online Voucher


On Cooking and MCL and NRA Cooking Online Voucher

On Cooking and MCL and NRA Cooking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages:

ISBN-13: 9780133461626

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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 0133044424 2012 MyCulinaryLab -- Access Card 0133458458 National Restaurant Association Cooking Credential Online Voucher 013715576X On Cooking: A Textbook of Culinary Fundamentals


On Cooking and MCL and EText and NRA Cooking Online Voucher

On Cooking and MCL and EText and NRA Cooking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages: 1183

ISBN-13: 9780133459364

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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013298914X 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 0133458458 National Restaurant Association Cooking Credential Online Voucher 013715576X On Cooking: A Textbook of Culinary Fundamentals


On Baking & Nra Baking Online Voucher

On Baking & Nra Baking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages:

ISBN-13: 9780133459401

DOWNLOAD EBOOK

On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. This package contains the following components: 0132374560 On Baking 0133458466 National Restaurant Association Baking Credential Online Voucher


Environmental Acronyms, Abbreviations, and Glossary of Terms

Environmental Acronyms, Abbreviations, and Glossary of Terms

Author: Executive Enterprises, Inc.

Publisher: Wiley

Published: 1991-08-01

Total Pages: 191

ISBN-13: 9780471112501

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This useful guide contains more than 3,000 environmental acronyms and abbreviations. It also includes a glossary of more than 1,000 environmental terms for those frequently used but difficult to find expressions, written in non-technical, easy-to-understand language.


Pioneers in Leisure and Recreation

Pioneers in Leisure and Recreation

Author: Hilmi Ibrahim

Publisher: Amer Alliance for Health Physical

Published: 1989

Total Pages: 250

ISBN-13: 9780883144237

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This book consists of brief biographies of people who have contributed to the field of leisure and recreation. The 26 pioneers chronicled span over two thousand years and cross many cultures. Some are theorists, others are practitioners, but all of them left their imprint on the leisure and recreation field. Arranged sequentially by dates, the book includes Aristotle, Cicero, and Seneca across the years to Foster R. Dulles and Charles Brightbill. (JD)


Nutrient Dynamics for Sustainable Crop Production

Nutrient Dynamics for Sustainable Crop Production

Author: Ram Swaroop Meena

Publisher: Springer Nature

Published: 2019-09-06

Total Pages: 350

ISBN-13: 9811386609

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The cropping system is one of the important components of sustainable agriculture, since it provides more efficient nutrient cycling. As such, balanced fertilization must be based on the concept of sustainable crop production. Feeding the rapidly growing world population using environmentally sustainable production systems is a major challenge, especially in developing countries. A number of studies have highlighted the fact that degradation of the world's cultivated soils is largely responsible for low and plateauing yields. Soil is lost rapidly but only formed over millennia, and this represents the greatest global threat to nutrient dynamics in agriculture. This means that nutrient management is essential to provide food and nutritional security for current and future generations. Nutrient dynamics and soil sustainability imply the maintenance of the desired ecological balance, the enhancement and preservation of soil functions, and the protection of biodiversity above and below ground. Understanding the role of nutrient management as a tool for soil sustainability and nutritional security requires a holistic approach to a wide range of soil parameters (biological, physical, and chemical) to assess the soil functions and nutrient dynamics of a crop management system within the desired timescale. Further, best nutrient management approaches are important to advance soil sustainability and food and nutritional security without compromising the soil quality and productive potential. Sustainable management practices must allow environmentally and economically sustainable yields and restore soil health and sustainability. This book presents soil management approaches that can provide a wide range of benefits, including improved fertility, with a focus on the importance of nutrient dynamics. Discussing the broad impacts of nutrients cycling on the sustainability of soil and the cropping systems that it supports, it also addresses nutrient application to allow environmentally and economically sustainable agroecosystems that restore soil health. Arguing that balanced fertilization must be based on the concept of INM for a cropping system rather than a crop, it provides a roadmap to nutrient management for sustainability. This richly illustrated book features tables, figures and photographs and includes extensive up-to-date references, making it a valuable resource for policymakers and researchers, as well as undergraduate and graduate students of Soil Science, Agronomy, Ecology and Environmental Sciences.


Environmental Engineering Dictionary and Directory

Environmental Engineering Dictionary and Directory

Author: Thomas M. Pankratz

Publisher: CRC Press

Published: 2000-09-22

Total Pages: 340

ISBN-13: 1420032534

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Like most technical disciplines, environmental science and engineering is becoming increasingly specialized. As industry professionals focus on specific environmental subjects they become less familiar with environmental problems and solutions outside their area of expertise. This situation is compounded by the fact that many environmental science