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Food Preparation

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Basic Food Preparation Third Edition

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Author : Department Of Food And Nutrition
language : en
Publisher: Orient Blackswan
Release Date : 2001

Basic Food Preparation Third Edition written by Department Of Food And Nutrition and has been published by Orient Blackswan this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with categories.

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.

Foundations Of Food Preparation

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Author : Gladys C. Peckham
language : en
Publisher:
Release Date : 1979

Foundations Of Food Preparation written by Gladys C. Peckham and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Cooking categories.

Abstract: The text aims to present and illustrate the basic principles of food preparation so that the student will develop high standards. Part One sets forth the scientific principles related to food that are central to the understanding and acquisition of basic skills. Part Two discusses the standards, prices and habits affecting food consumption. Part Three stresses effective management in food preparation. Part Four presents the most current thinking on selection, storage, preparation and cooking of food to ensure uniformly high quality. Part Five discusses home and industrial food preservation and addresses the question of food additives. Part Six summarizes the techniques for control and regulation of food to make foods acceptable from a health standpoint and assure the consumer of quality. The section explores microwave cookery.

Handbook Of Food Preparation

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Author :
language : en
Publisher:
Release Date : 1993

Handbook Of Food Preparation written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cooking categories.

This updated edition incorporates current information on federal legislation dealing with nutrition labeling as well as suggestions for new and revised material from members of the Food and Nutrition Section of AHEA. Topics covered include general food information; milk and milk products; meat; fish and shellfish; poultry and eggs; fruits; vegetables; grain products; sweetening agents, fats and oils, leavening agents; miscellaneous foods; buying guides; food preservation; etc.

Food Selection And Preparation

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Author : Frank D. Conforti
language : en
Publisher: John Wiley & Sons
Release Date : 2012-11-21

Food Selection And Preparation written by Frank D. Conforti and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-21 with Technology & Engineering categories.

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.

Principles Of Food Preparation

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Author : Mary Chambers
language : en
Publisher:
Release Date : 2018-11-06

Principles Of Food Preparation written by Mary Chambers and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-06 with categories.

Principles of Food Preparation

Foundations Of Food Preparation

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Author : Gladys C. Peckham
language : en
Publisher:
Release Date : 1964

Advanced Food Preparation

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Author :
language : en
Publisher: Pearson South Africa
Release Date :

Advanced Food Preparation written by and has been published by Pearson South Africa this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.

Understanding Food

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Author : Amy C. Brown
language : en
Publisher: Cengage Learning
Release Date : 2007-04

Understanding Food written by Amy C. Brown and has been published by Cengage Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04 with Food categories.

UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting... and something worth holding on to!