The Culinary Classroom
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The Culinary Classroom
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Author : Diane E Carlson
language : en
Publisher:
Release Date : 2017-02-28
The Culinary Classroom written by Diane E Carlson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-28 with Business & Economics categories.
THE CULINARY CLASSROOM is a must read for anyone desiring to begin or expand their career by teaching culinary classes. PERFECT FOR: Dietitians, nutritionists, health/wellness coaches, yoga instructors, career changers, chef and chef students alike.
The Culinary Classroom Chronicles
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Author : Chinasa Britta
language : en
Publisher:
Release Date : 2024
The Culinary Classroom Chronicles written by Chinasa Britta and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with Health & Fitness categories.
Dive into the world of effective nutrition education and its profound impact on children's knowledge and eating habits. This compelling book offers an in-depth exploration of a groundbreaking study conducted at four Boys & Girls Clubs in Providence, Rhode Island, which assessed the impact of a nutrition education mini lesson series on children's knowledge and fruit and vegetable consumption. Key Highlights Key Findings and Implications Evaluating the Efficacy of a Nutrition Education Mini Lesson Series is a groundbreaking exploration of the power of education in nurturing healthier generations. Whether you're a parent, educator, researcher, or anyone passionate about the well-being of children, this book offers valuable insights that can transform lives. Take the first step toward creating a brighter, healthier future for our children. Grab your copy now and be part of the solution! Get Your Copy
The Abundant Kitchen
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Author : Becki Melvie
language : en
Publisher: Beaver's Pond Press
Release Date : 2020-04-14
The Abundant Kitchen written by Becki Melvie and has been published by Beaver's Pond Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-14 with Cooking categories.
This cookbook is meant to be read while you're curled up under a blanket, notebook nearby for future grocery lists. Author Becki Melvie--chef, cooking -instructor, mom, world traveler, and small business owner--shares a collection of stories and recipes inspired by the needs of the students in her cooking classes. Her down-to-earth approach and easy-to-follow instructions empower families to enjoy wholesome, yummy food. Chef Becki's focus is on easily sourced ingredients, basic cooking techniques, and flavors that remind you of your grandma's (or somebody's grandma's) cooking. This beautifully curated collection of breakfast, lunch, dinner, dessert, and beverage recipes will inspire you to hit the kitchen in all four seasons. You'll also learn how to * store and use CSA veggies, * find and use wild mushrooms, * fix a proper cup of tea, * make a cartouche, * brine wild game and use caul fat, * improvise seasonal salads, * can homemade salsa, * turn a perfect French omelet, * handle a cast iron pan, * bake fish en papillote, * prepare bone broth, * use local produce for desserts, * cook for a crowd, * render tallow, * bake quick breads, * create the essential kitchen gadget collection. Vegans, carnivores, picky eaters, and adventurous cooks will all find something satisfying to create and savor within these pages.
Getting Students Seasoned
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Author : Ryan M. Judge
language : en
Publisher: Dog Ear Publishing
Release Date : 2015-11-20
Getting Students Seasoned written by Ryan M. Judge and has been published by Dog Ear Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-20 with Education categories.
Getting Students Seasoned is a resource for educators who teach culinary arts at any level. Explore clear, concise, and practical methods to plan and deliver a cooking class in a highly effective manner and learn ways to manage a culinary classroom setting successfully. This guide also offers strategies to maintain your professional “shelf life” in this difficult but rewarding career.
Science And Cooking Physics Meets Food From Homemade To Haute Cuisine
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Author : Michael Brenner
language : en
Publisher: W. W. Norton & Company
Release Date : 2020-10-20
Science And Cooking Physics Meets Food From Homemade To Haute Cuisine written by Michael Brenner and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-20 with Science categories.
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Math For The Professional Kitchen
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2013-07-29
Math For The Professional Kitchen 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 2013-07-29 with Cooking categories.
Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.
Cooking Cuisine And Class
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Author : Jack Goody
language : en
Publisher: Cambridge University Press
Release Date : 1982-06-24
Cooking Cuisine And Class written by Jack Goody and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982-06-24 with Cooking categories.
This wide ranging book explores the relationship between cuisine and class structure, and examines how cooking in the Third World is changing as a result of the impact of the West. Material discussed is both historical and anthropological, and ranges from China to Britain.
Math For The Professional Kitchen
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Author : Culinary Institute of America (CIA) Staff
language : en
Publisher:
Release Date : 2012-04-30
Math For The Professional Kitchen written by Culinary Institute of America (CIA) Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-30 with categories.
Cooking Class
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Author : Deanna F. Cook
language : en
Publisher: Hachette UK
Release Date : 2015-03-18
Cooking Class written by Deanna F. Cook and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-18 with Juvenile Nonfiction categories.
The kids are taking over the kitchen! Deanna F. Cook presents more than 50 recipes designed for the cooking abilities and tastes of children ages 6 to 12. Basic cooking techniques are explained in kid-friendly language, and recipes include favorites like applesauce, French toast, popcorn chicken, pizza, and more. Full of fresh, healthy ingredients and featuring imaginative presentations like egg mice, fruit flowers, and mashed potato clouds, Cooking Class brings inspiration and confidence to the chefs of the future. IACP Award Finalist 2015 “National Parenting Publications Awards” (NAPPA) Gold award winner 2015 Parents’ Choice Award Silver winner 2016 Mom’s Choice Award Gold winner 2015 NPR Great Reads 2019 New York Times "Best Cookbooks for Kids" Also available in the Cooking Class series: Baking Class and Cooking Class Global Feast!
Cooking Cuisine And Class
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Author : Jack Goody
language : en
Publisher: Cambridge University Press
Release Date : 1982-06-24
Cooking Cuisine And Class written by Jack Goody and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982-06-24 with Social Science categories.
The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.