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| Author | : Nora Narvaez-Soriano |
| Publisher | : Rex Bookstore, Inc. |
| Total Pages | : 182 |
| Release | : 1994 |
| Genre | : |
| ISBN | : 9789712301148 |
| Author | : Frank D. Conforti |
| Publisher | : John Wiley & Sons |
| Total Pages | : 256 |
| Release | : 2012-11-21 |
| Genre | : Technology & Engineering |
| ISBN | : 1118591399 |
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
| Author | : Isabel Bevier |
| Publisher | : Legare Street Press |
| Total Pages | : 0 |
| Release | : 2023-07-18 |
| Genre | : Cooking |
| ISBN | : 9781021976321 |
First published in 1915, Selection and Preparation of Food Laboratory Guide is a comprehensive manual designed to teach students the principles of food selection, preparation, and storage. Written by Isabel Bevier, a professor of home economics at the University of Illinois, this guide provides students with a practical, hands-on approach to learning about food. The text is organized around a series of laboratory exercises, each of which is designed to teach students a specific aspect of food preparation, such as how to properly clean and prepare vegetables, how to select and cook meats, and how to bake bread. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
| Author | : Lina Raske |
| Publisher | : |
| Total Pages | : 250 |
| Release | : 2016-04-01 |
| Genre | : |
| ISBN | : 9781681174327 |
Food preparation - preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results. Food preparation includes but is not limited to cooking. Food hygiene practices are based on an understanding of the dangers of "invisible dirt". The cultures or societies that people live in, along with the type of contact that individuals have with one another, influence food choices. The type of lifestyle, job and education, size of the family and the importance of hospitality within the social group are also important when we make food choices. Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. The book also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, and identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. This book equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods.
| Author | : Isabel Bevier |
| Publisher | : Palala Press |
| Total Pages | : 94 |
| Release | : 2016-05-07 |
| Genre | : |
| ISBN | : 9781355916901 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
| Author | : Isabel 1860-1942 Bevier |
| Publisher | : Legare Street Press |
| Total Pages | : 98 |
| Release | : 2021-09-10 |
| Genre | : |
| ISBN | : 9781015333451 |
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
| Author | : Amy C. Brown |
| Publisher | : Cengage Learning |
| Total Pages | : 672 |
| Release | : 2007-04 |
| Genre | : Food |
| ISBN | : 9780495119104 |
UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting... and something worth holding on to!
| Author | : Isabel Bevier |
| Publisher | : Palala Press |
| Total Pages | : 90 |
| Release | : 2016-05-16 |
| Genre | : |
| ISBN | : 9781356499441 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
| Author | : Karen K. Brees, Ph.D. |
| Publisher | : Penguin |
| Total Pages | : 518 |
| Release | : 2009-07-07 |
| Genre | : Cooking |
| ISBN | : 1101081996 |
You can preserve just about everything-from soup to nuts. Food contamination scandals, the rising cost of food, organic eating, and better nutrition-all these factors contribute to the upsurge in interest in food preservation. While there are many books on canning, freezing, and pickling foods, few are as comprehensive as The Complete Idiot's Guide to Preserving Food, in which readers learn how easy and beneficial food preservation can be with detailed, step-by-step instructions. -The sales of jars for preservation have jumped 28% in the past year, indicating a strong increase in interest in preserving food -The author is a Master Food Preserver with over 40 years of expertise -Advice on preserving for special needs diets is unique to this book -Provides instructional photos
| Author | : Margaret McWilliams |
| Publisher | : |
| Total Pages | : 276 |
| Release | : 1982 |
| Genre | : Cookery |
| ISBN | : 9780808734208 |
This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions -- covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. For those in food science, dietetics, and nutrition careers.
