Food Production The Kitchen
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Food Production
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Author :
language : en
Publisher:
Release Date : 1992
Food Production written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Caterers and catering categories.
Food Production The Kitchen
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Author :
language : en
Publisher:
Release Date : 1992
Food Production The Kitchen written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Food service employees categories.
Grub
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Author : Anna Lappe
language : en
Publisher: Penguin
Release Date : 2006-04-06
Grub written by Anna Lappe and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-04-06 with Health & Fitness categories.
In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production. Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies. With an inviting recipe section, Grub also offers the millionsof people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.
Int 4 Food Production The Kitchen Introductory Level
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Author :
language : en
Publisher:
Release Date : 1995
Int 4 Food Production The Kitchen Introductory Level written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Caterers and catering categories.
From Kitchen To Consumer
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Author : Bozzano G Luisa
language : en
Publisher: Academic Press
Release Date : 2012-12-02
From Kitchen To Consumer written by Bozzano G Luisa and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
This book contains all the factual, technical, and resource information anyone would need to successfully market and establish a food manufacturing business. It covers such topics as choosing a food product, developing that product,legal and economic aspects of the food marketing business, successful marketing, advertising, packaging, and food safety. It is a must for the would-be entrepreneur!
Food Production Operations
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Author : Parvinder S. Bali
language : en
Publisher:
Release Date : 2014-05-08
Food Production Operations written by Parvinder S. Bali and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-08 with Cooking, Indic categories.
The second edition of Food Production Operations continues to provide a comprehensive and lucid coverage of the subject.The entire book is divided into five parts - Introduction to Professional Kitchens, Basic Food Production Operations, Basics of Bakery and Confectionery, Basics of Indian Cooking, and Communication.Beginning with an introduction to cookery, the book discusses basic menu planning, and principles and methods of cooking. It discusses meats, vegetables, fruits, pastries, and more. The book also explores the evolution of Indian cuisine and discusses Indian gravies.The DVD contains:Videos that are divided into the following broad categories:1. Various cuts of vegetables and fruits2. Methods of using kitchen equipment3. Preparation of various sauces4. Processing of fish, lamb, chicken, and beef5. Preparation of cakes, pastries, and breadsRecipes that are divided into:1. Indian2. Western3. PastryNew to the Online resource centre:For students:* Multiple choice questions* Flashcards
Textbook Of Food Production Basic Training Kitchen Btk
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Author : Majumdar
language : en
Publisher:
Release Date : 2011-01-01
Textbook Of Food Production Basic Training Kitchen Btk written by Majumdar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-01 with categories.
Combat Ready Kitchen
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Author : Anastacia Marx de Salcedo
language : en
Publisher: Penguin
Release Date : 2015-08-04
Combat Ready Kitchen written by Anastacia Marx de Salcedo and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-04 with Technology & Engineering categories.
Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
From Kitchen To Market
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Author : Stephen F. Hall
language : en
Publisher: Dearborn Trade Publishing
Release Date : 2000
From Kitchen To Market written by Stephen F. Hall and has been published by Dearborn Trade Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.
"A thorough guide on food marketing that is sure to help food entrepreneurs at all levels. Extensive appendices are an added plus to an already strong and well-written guide. Strongly recommended." Library Journal Specialty and gourmet foods can sell as great as they taste. To grab a slice of the action, here are the proven methods for successfully launching a gourmet food product into the specialty foods marketplace. The only book of its kind that outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance, From Kitchen to Market shows food entrepreneurs how to: * Identify a winning product and its most appropriatemarkets. * Achieve visual "sizzle" with packaging and labeling. * Establish a variety of distribution channels. * Optimize the Internet.
Domestic Food Production And Food Security In The Caribbean
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Author : C. Beckford
language : en
Publisher: Springer
Release Date : 2013-06-05
Domestic Food Production And Food Security In The Caribbean written by C. Beckford and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-05 with Science categories.
With the exception of Haiti, the sensationalized issues of hunger reported in certain parts of the developing world are largely unknown in the Caribbean. Despite this, there are growing concerns about the state of food security in the region, as declining domestic production and increased dependence on imported food create vulnerability. This study examines some of the contemporary issues impacting food production and food and nutrition security in the CARICOM region of the Caribbean. The authors focus on enhancing domestic food production as the most appropriate way to improve food security and discuss strategies for building capacity in local food production systems. The book is the product of over ten years of research by the authors. It will be of interest to scholars and students of Caribbean geography, cultural geography, food and agricultural geography, and food security.