Key Terms In Cuisine
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Key Terms In Cuisine
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Author : John Skull
language : en
Publisher:
Release Date : 1991-03-01
Key Terms In Cuisine written by John Skull and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-03-01 with Cooking categories.
Lavishly illustrated with full-color photos, and maps, this beautifully designed dictionary includes references to over 200 key terms in food. Each term includes: how the term is pronounced; its origin, its meaning, and other associated terms. Includes: almond, beignet, caviar, daube, eclair, fettucine, garnish, hollandaise, julienne, kebab, lasagne, marengo, medallion, noisette, osso buco, paella, quenelle, rechauffe, sambal, terrine, vichyssoise, wurst, yogurt, zabaglione, and many more.
Food
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Author : Warren Belasco
language : en
Publisher: Berg
Release Date : 2008-10-15
Food written by Warren Belasco and has been published by Berg this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-15 with Social Science categories.
"Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided."--P. [4] of cover.
Key Concepts In Hospitality Management
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Author : Roy C Wood
language : en
Publisher: SAGE
Release Date : 2013-02-01
Key Concepts In Hospitality Management written by Roy C Wood and has been published by SAGE this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-01 with Business & Economics categories.
"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry." - Peter Lugosi, Oxford School of Hospitality Management "This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book." - Erwin Losekoot, Auckland University of Technology "All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!" - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.
The Cook S Essential Kitchen Dictionary
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Author : Jacques L. Rolland
language : en
Publisher: Robert Rose
Release Date : 2004
The Cook S Essential Kitchen Dictionary written by Jacques L. Rolland and has been published by Robert Rose this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking categories.
A chef and hotel managager offers a reference featuring 4,000-plus definitions of key cooking terms from around the globe and their historical origins.
Food
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Author : Warren James Belasco
language : en
Publisher: Berg Publishers
Release Date : 2008-09
Food written by Warren James Belasco and has been published by Berg Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09 with Cooking categories.
Presents an interdisciplinary introduction to food studies for the beginning reader. This book distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what.
Cooking Comprehension Food Terms Vocabulary Life Skills Lessons
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Author : Remedia Publications
language : en
Publisher: Remedia Publications
Release Date : 2021-12-08
Cooking Comprehension Food Terms Vocabulary Life Skills Lessons written by Remedia Publications and has been published by Remedia Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-08 with Education categories.
Life Skills | Cooking Methods | Kitchen Terms | Recipes | Functional Vocabulary | Independent Living | Special Ed | Help students on the road to independence with these visually-exciting cooking vocabulary lessons! Using realistic photos and easy-to-read definitions, students are introduced to the real-life world of cooking and preparing meals. Key terms are introduced then reinforced with easy-to-read comprehension and cloze reading activities. These easy-to-use task cards are great for daily instruction, performance monitoring, transition programs, assessment, and review. Ideal for students of all ages. VISUALLY-EXCITING & HANDS-ON LESSONS: Strong visual cues and dynamic photos are sure to captivate students while reinforcing learning. Short, easy-to-read lessons are sure to keep things enjoyable. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Includes: 41 printable pages Answer Key For Students of All Ages Reading Level: Grades 3 - 4 Interest Level: Grades 4 - 12
The International Dictionary Of Food Nutrition
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Author : Kenneth N. Anderson
language : en
Publisher: John Wiley & Sons
Release Date : 1993-06-29
The International Dictionary Of Food Nutrition written by Kenneth N. Anderson 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 1993-06-29 with Business & Economics categories.
The most comprehensive food and nutrition reference available today… The International Dictionary of Food & Nutrition As menus in both homes and restaurants grow more sophisticated, a wider knowledge of foods and their nutritional components grows increasingly important. To meet this need, The International Dictionary of Food & Nutrition presents a bounty of definitions and descriptions of words, phrases, and terms related to foods, their preparation and production, and more. In more than 7,500 standardized entries, The International Dictionary of Food & Nutrition: Covers food ingredients, garnishes, sauces, entrées, and appetizers Describes cooking methods, food preparation, and processing techniques Cross-references words and terms in more than 40 languages Explains the origins and original meanings of both English and foreign words and terms commonly used in the kitchen From bouillabaisse to bain-marie, from timbale to tamari, The International Dictionary of Food & Nutrition is a comprehensive cross section of the world’s current literature on foods and cookery, and an invaluable addition to the libraries of foodservice professionals, students of the culinary arts, and professional and amateur chefs everywhere.
Ifis Dictionary Of Food Science And Technology
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Author : International Food Information Service
language : en
Publisher: John Wiley & Sons
Release Date : 2009-05-18
Ifis Dictionary Of Food Science And Technology written by International Food Information Service 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 2009-05-18 with Technology & Engineering categories.
“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
The Professional Chef Study Guide
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2011-10-11
The Professional Chef Study Guide written by The Culinary Institute of America (CIA) 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 2011-10-11 with Cooking categories.
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
The Art Of Nutritional Cuisine
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Author : Vickie A. Vaclavik
language : en
Publisher: CRC Press
Release Date : 2013-01-24
The Art Of Nutritional Cuisine written by Vickie A. Vaclavik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-24 with Medical categories.
Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. Includes Material for Classroom Lectures and Laboratory Practicum The lecture portion of the book includes: A glossary of key terms Teachable Moments to amplify the application of basic food science concepts Recommended websites to facilitate further study References to USDA guidelines to assist in planning and achieving a healthy diet Appendices elaborating on pertinent topics in nutrition and nutritional cooking Ample space for reader notes to be added to the text Recipes and Sample Menus The lab portion of the text offers the opportunity to apply basic nutritional principles in the kitchen and equips readers with the ability to prepare tasty and healthy cuisine. It includes recipes and sample menus that enable application of the lecture material. Using classic culinary techniques while adhering to sound nutritional principles, professional and home chefs can create tasty meals that promote good health.