Food Preparation and Cooking
Author: Roy Hayter
Publisher:
Published: 1992
Total Pages: 284
ISBN-13: 9780333591611
DOWNLOAD EBOOK →Lanterna Rally
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Black Vocational, Technical, and Industrial Arts Education; Development and History
Author: Clyde W. Hall
Publisher: American Technical Publishers
Published: 1973
Total Pages: 272
ISBN-13:
DOWNLOAD EBOOK →Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
COOKING LIGHT Mad Delicious
Author: Schroeder, Keith
Publisher: Time Inc. Books
Published: 2016-07-15
Total Pages: 384
ISBN-13: 0848749898
DOWNLOAD EBOOK →2015 James Beard Foundation Book Award Winner for Focus on Health Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations. The results are mad delicious! Mad Delicious takes the kitchen science genre to the next level: It's not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking. Every recipe is a fun adventure in the kitchen resulting in mad delicious eats: Learn how to cook pasta like risotto for a silky sauce and enjoy Toasted Penne with Chicken Sausage. Other recipes include Lower East Side Brisket, Fish Sticks!, Cocoa-Crusted New York Strip, Georgia Peanut Fried Chicken, Red Sauce Joint Hero Sandwiches, Spicy Crab Fried Rice, Tandoori Chicken, and Bourbon Steamed Peaches.
Food Preparation and Cooking
Author:
Publisher: Nelson Thornes
Published: 1996
Total Pages: 454
ISBN-13: 9780748725663
DOWNLOAD EBOOK →This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved
Food Preparation and Cooking
Author: Ann Bulleid
Publisher: Nelson Thornes
Published: 1996
Total Pages: 134
ISBN-13: 9780748725670
DOWNLOAD EBOOK →This book provides students with the best teaching programme for NVQ Catering and Hospitality - food preparation and cooking. Building on the proven success of the previous edition, it details the core units involved
What's Cooking?
Author: Joshua David Stein
Publisher: Phaidon Press
Published: 2017-10-25
Total Pages: 0
ISBN-13: 9780714875088
DOWNLOAD EBOOK →A whimsical read-aloud of delicious answers to ridiculous questions about what can — and cannot — be done in the kitchen! Food critic and author Joshua David Stein tackles the world of cookery with his signature quirk and charm. From the practical ("Can I fry a scoop of gelato?") to the playful ("Do frozen peas grow on frozen trees?"), each vignette features an engaging question and a satisfying reveal, all revolving around the preparation of food. The simple yet sophisticated hand-drawings by Julia Rothman provide authenticity and a balance of seriousness to the silliness at hand. Incorporating humor, word play, logic and illogic, foreign foods, and even some cookbook vocabulary, this read-aloud book offers children facts to share and maybe even the impetus to get involved in the kitchen!
Basic Food Preparation (Third Edition)
Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
Published: 2001
Total Pages: 516
ISBN-13: 9788125023005
DOWNLOAD EBOOK →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.
Fundamentals of Food Preparation (First Edition)
Author: Marcy Gaston
Publisher: Cognella Academic Publishing
Published: 2020-07-17
Total Pages:
ISBN-13: 9781516598359
DOWNLOAD EBOOK →Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.
The Curious Cook
Author: Harold McGee
Publisher:
Published: 1990
Total Pages: 339
ISBN-13: 9780865474529
DOWNLOAD EBOOK →Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Foundations of Food Preparation
Author: Gladys C. Peckham
Publisher:
Published: 1979
Total Pages: 654
ISBN-13:
DOWNLOAD EBOOK →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.
