Volume Food Preparation
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Volume Food Preparation
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Author : Thomas J. Hickey (Chef)
language : en
Publisher:
Release Date : 2013
Volume Food Preparation written by Thomas J. Hickey (Chef) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Food service categories.
Handbook Of Food Preparation
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Author : American Home Economics Association. Food and Nutrition Section. Terminology Committee
language : en
Publisher:
Release Date : 1971
Handbook Of Food Preparation written by American Home Economics Association. Food and Nutrition Section. Terminology Committee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Cookery categories.
Quantity Food Preparation
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Author : Polly W. Buchanan
language : en
Publisher:
Release Date : 1983
Quantity Food Preparation written by Polly W. Buchanan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Food service categories.
Food Preparation
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Author : Marion Deyoe Sweetman
language : en
Publisher:
Release Date : 1932
Food Preparation written by Marion Deyoe Sweetman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1932 with Cookery categories.
Manual For Food Preparation Study
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Author : Florance Beeson King
language : en
Publisher:
Release Date : 1933
Manual For Food Preparation Study written by Florance Beeson King and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1933 with Cookery categories.
Quantity Food Preparation
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Author : John J. MacAllister
language : en
Publisher:
Release Date : 1958
Quantity Food Preparation written by John J. MacAllister and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1958 with Cookery for institutions, etc categories.
Food 101
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Author : Daniel Lucas
language : en
Publisher: Independently Published
Release Date : 2023-07-08
Food 101 written by Daniel Lucas and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-08 with categories.
Food 101 Volume 1 Basics is a comprehensive guide that delves into the essential concepts of cooking and the foundations of culinary arts. It serves as a fundamental resource for beginners and aspiring home cooks, providing a wealth of knowledge and practical techniques to build confidence in the kitchen. In this volume, the reader is introduced to a wide range of topics, starting with the importance of proper mise en place. Understanding the organization and preparation of ingredients sets the stage for successful and efficient cooking. The volume covers various cooking methods, such as sautéing, roasting, grilling, and simmering. Each method is explained in detail, providing insights into optimal heat levels, cooking times, and the results they yield. Additionally, essential knife skills are explored, empowering readers to handle ingredients with precision and confidence. The reader is introduced to the art of flavor building through the creation of stocks, which form the basis of many soups, sauces, and stews. The volume dives into vegetable, chicken, beef, and fish stocks, outlining the techniques for extracting maximum flavor and demonstrating their versatile applications. Sauces play a significant role in elevating dishes, and Food 101 Volume 1 Basics explores the classic French mother sauces like Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. The reader learns about their ingredients, preparation methods, and derivatives, opening up a world of possibilities for enhancing flavors and creating signature dishes. In addition to stocks and sauces, the volume delves into the realm of soups, covering a variety of types including consommés, bisques, and various vegetable-based soups. Readers will gain an understanding of their characteristics, ingredients, and preparation techniques. Appetizers are another focal point, with a range of cold and hot options explored. From classic bruschetta and shrimp cocktail to creative and flavorful combinations, the volume provides inspiration for starting a meal on a high note. Throughout Food 101 Volume 1 Basics, the reader is exposed to the importance of quality ingredients, thoughtful seasoning, and the art of balancing flavors. Practical tips, step-by-step instructions, and vibrant visuals enrich the learning experience, making it accessible and engaging for cooks of all levels. Ultimately, Food 101 Volume 1 Basics equips readers with the knowledge and skills needed to embark on a culinary journey, encouraging them to explore their creativity, develop their palate, and embrace the joys of cooking.
Training For Quantity Food Preparation
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Author : Gertrude G. Blaker
language : en
Publisher:
Release Date : 1956
Training For Quantity Food Preparation written by Gertrude G. Blaker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1956 with Cookery categories.
First Lessons
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Author : Mary Barker
language : en
Publisher: Applewood Books
Release Date : 2008-08
First Lessons written by Mary Barker and has been published by Applewood Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08 with Cooking categories.
Lady Barker was a successful journalist, poet, and author. In this hugely popular 1886 work, she provides readers with a concise, yet complete guide to the fundamental principles of food preparation and household management so as to avoid waste in the preparation of food for the family. Not a recipe book per se, this volume provides readers with fundamental lessons on all aspects of food prepartion, as well as an understanding of the chemical composition of foods and their effects on the human body.
Woman S Institute Library Of Cookery
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Author : Woman's Institute of Domestic Arts and Sciences
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2017-06-29
Woman S Institute Library Of Cookery written by Woman's Institute of Domestic Arts and Sciences and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-29 with categories.
THE PROBLEM OF FOOD 1. Without doubt, the greatest problem confronting the human race is that of food. In order to exist, every person must eat; but eating simply to keep life in the body is not enough. Aside from this, the body must be supplied with an ample amount of energy to carry on each day's work, as well as with the material needed for its growth, repair, and working power. To meet these requirements of the human body, there is nothing to take the place of food, not merely any kind, however, but the right kind. Indeed, so important is the right kind of food in the scheme of life that the child deprived of it neither grows nor increases in weight, and the adult who is unable to secure enough of it for adequate nourishment is deficient in nerve force and working power. If a person is to get the best out of life, the food taken into the body must possess real sustaining power and supply the tissues with the necessary building material; and this truth points out that there are facts and principles that must be known in order that the proper selection of food may be made, that it may be so prepared as to increase its value, and that economy in its selection, preparation, use, and care may be exercised. 2. Probably the most important of these principles is the cooking of food. While this refers especially to the preparation of food by subjecting edible materials to the action of heat, it involves much more. The cooking of food is a science as well as an art, and it depends for its success on known and established principles. In its full sense, cookery means not only the ability to follow a recipe, thereby producing a successfully cooked dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an understanding of their value for the persons for whom they are prepared, and ingenuity in serving foods attractively and in making the best use of food that may be left over from the previous meals, so that there will be practically no waste. Thus, while cookery in all its phases is a broad subject, it is one that truly belongs to woman, not only because of the pleasure she derives in preparing food for the members of her family, but because she is particularly qualified to carry on the work. 3. The providing of food in the home is a matter that usually falls to the lot of the housewife; in fact, on her depends the wise use of the family income. This means, then, that whether a woman is earning her own livelihood and has only herself to provide for, or whether she is spending a part of some other person's income, as, for instance, her father's or her husband's, she should understand how to proportion her money so as to provide the essential needs, namely, food, clothing, and shelter. In considering the question of providing food, the housewife should set about to determine what three meals a day will cost, and in this matter she should be guided by the thought that the meals must be the best that can possibly be purchased for the amount of money allowed for food from the family income and that their cost must not exceed the allotment....