Fundamentals of Food Preparation (Preliminary Edition)
Author: Marcy Gaston
Publisher: Cognella Academic Publishing
Published: 2019-12-31
Total Pages:
ISBN-13: 9781516598304
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Fundamentals of Food Preparation (First Edition)
Author: Marcy Gaston
Publisher: Cognella Academic Publishing
Published: 2020-07-17
Total Pages:
ISBN-13: 9781516598335
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.
Fundamentals of Food Preparation
Author: Marcy Gaston
Publisher:
Published: 2015
Total Pages:
ISBN-13: 9781607975649
DOWNLOAD EBOOK →Fundamentals of Professional Food Preparation
Author: Donald V. Laconi
Publisher: Wiley
Published: 1995-02-28
Total Pages: 0
ISBN-13: 9780471595236
DOWNLOAD EBOOK →A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.
Fundamentals of Food Preparation: Lab Manual
Author: Marcy Gaston
Publisher: Lulu.com
Published: 2014-04-28
Total Pages: 192
ISBN-13: 9781304937322
DOWNLOAD EBOOK →Fundamentals of Food Preparation is a lab manual for students wanting to learn the basics of preparing food. The book covers the basics from knife skills and making stock to exploring cakes and pastries. Each unit covers a concept and includes evaluation exercises, experiments, recipes and unit questions. This manual is useful for students in nutrition, dietetics, and family consumer sciences. Instructors who are using this manual for a class can contact the author for the answer key to the unit questions.
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.
Fundamentals of Professional Food Preparation
Author: Donald V. Laconi
Publisher: Wiley
Published: 1995-02
Total Pages: 184
ISBN-13: 9780471306214
DOWNLOAD EBOOK →On Cooking: A Textbook of Culinary Fundamentals, Global Edition
Author: Sarah Labensky
Publisher:
Published: 2022-07-22
Total Pages: 0
ISBN-13: 9781292443751
DOWNLOAD EBOOK →For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Also available with MyLab Culinary MyLab(tm) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.
Food Fundamentals
Author: Margaret McWilliams
Publisher:
Published: 1998
Total Pages: 0
ISBN-13: 9780916434397
DOWNLOAD EBOOK →This eighth edition of Food Fundamentals clearly explores the study of food preparation based on scientific principles, safety, palatability, and nutrition. The broad subject of food is presented in three sections including Today's Food Scene, Food Preparation, and Food in the Context of Life. Book jacket.
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.
