Fundamentals Of Food Preparation First Edition

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Fundamentals of Food Preparation (First Edition)

Author : Marcy Gaston
Publisher : Cognella Academic Publishing
ISBN 13 : 9781516598335
Total Pages : pages
Book Rating : 4.5/5 (983 download)

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Book Synopsis Fundamentals of Food Preparation (First Edition) by : Marcy Gaston

Download or read book Fundamentals of Food Preparation (First Edition) written by Marcy Gaston and published by Cognella Academic Publishing. This book was released on 2020-07-17 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 (Preliminary Edition)

Author : Marcy Gaston
Publisher : Cognella Academic Publishing
ISBN 13 : 9781516598304
Total Pages : pages
Book Rating : 4.5/5 (983 download)

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Book Synopsis Fundamentals of Food Preparation (Preliminary Edition) by : Marcy Gaston

Download or read book Fundamentals of Food Preparation (Preliminary Edition) written by Marcy Gaston and published by Cognella Academic Publishing. This book was released on 2019-12-31 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fundamentals of Food Process Engineering

Author : Romeo T. Toledo
Publisher : Springer Science & Business Media
ISBN 13 : 1461570522
Total Pages : 615 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Fundamentals of Food Process Engineering by : Romeo T. Toledo

Download or read book Fundamentals of Food Process Engineering written by Romeo T. Toledo and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 615 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.

Fundamentals of Food Preparation

Author : Marcy Gaston
Publisher :
ISBN 13 : 9781607975649
Total Pages : pages
Book Rating : 4.9/5 (756 download)

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Book Synopsis Fundamentals of Food Preparation by : Marcy Gaston

Download or read book Fundamentals of Food Preparation written by Marcy Gaston and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Basic Food Preparation (Third Edition)

Author : Department Of Food And Nutrition
Publisher : Orient Blackswan
ISBN 13 : 9788125023005
Total Pages : 516 pages
Book Rating : 4.0/5 (23 download)

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Book Synopsis Basic Food Preparation (Third Edition) by : Department Of Food And Nutrition

Download or read book Basic Food Preparation (Third Edition) written by Department Of Food And Nutrition and published by Orient Blackswan. This book was released on 2001 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Fundamentals

Author : Margaret McWilliams
Publisher : Prentice Hall
ISBN 13 : 9780132412353
Total Pages : 0 pages
Book Rating : 4.4/5 (123 download)

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Book Synopsis Food Fundamentals by : Margaret McWilliams

Download or read book Food Fundamentals written by Margaret McWilliams and published by Prentice Hall. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in Introductory Foods and Introductory Food Preparation. This book explains the how's and the why's that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.

Fundamentals of Food Preparation: Lab Manual

Author : Marcy Gaston
Publisher : Lulu.com
ISBN 13 : 9781304937322
Total Pages : 192 pages
Book Rating : 4.9/5 (373 download)

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Book Synopsis Fundamentals of Food Preparation: Lab Manual by : Marcy Gaston

Download or read book Fundamentals of Food Preparation: Lab Manual written by Marcy Gaston and published by Lulu.com. This book was released on 2014-04-28 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Jeanne H. Freeland-Graves
Publisher : Merrill
ISBN 13 : 9780023396410
Total Pages : 0 pages
Book Rating : 4.3/5 (964 download)

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Book Synopsis Foundations of Food Preparation by : Jeanne H. Freeland-Graves

Download or read book Foundations of Food Preparation written by Jeanne H. Freeland-Graves and published by Merrill. This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Designed for the first college course in food preparation, the book's aim is to present in usable form the basic principles of food preparation and to illustrate these principles so that the student may develop high standards. Part I covers the scientific principles related to food. Part II examines the economics and management aspects of food preparation, factors affecting food evaluation, and governmental food regulations. Part III discusses the preparation of foods, highlights cooking principles, and relates these principles to methods of preparation. It also includes discussion of factors affecting preparation, such as the composition and storage of foods, as well as the effects of cooking on palatability and nutritive values. Part IV suggests procedures for preserving food in the home and summarizes current information on food additives.

Culinary Nutrition

Author : Jacqueline B. Marcus
Publisher : Academic Press
ISBN 13 : 0123918839
Total Pages : 660 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Culinary Nutrition by : Jacqueline B. Marcus

Download or read book Culinary Nutrition written by Jacqueline B. Marcus and published by Academic Press. This book was released on 2013-04-15 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Fundamentals of Professional Food Preparation

Author : Donald V. Laconi
Publisher : Wiley
ISBN 13 : 9780471595236
Total Pages : 0 pages
Book Rating : 4.5/5 (952 download)

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Book Synopsis Fundamentals of Professional Food Preparation by : Donald V. Laconi

Download or read book Fundamentals of Professional Food Preparation written by Donald V. Laconi and published by Wiley. This book was released on 1995-02-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

On Cooking: A Textbook of Culinary Fundamentals, Global Edition

Author : Sarah Labensky
Publisher :
ISBN 13 : 9781292443751
Total Pages : 0 pages
Book Rating : 4.4/5 (437 download)

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Book Synopsis On Cooking: A Textbook of Culinary Fundamentals, Global Edition by : Sarah Labensky

Download or read book On Cooking: A Textbook of Culinary Fundamentals, Global Edition written by Sarah Labensky and published by . This book was released on 2022-07-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Fundamentals of Professional Food Preparation

Author : Donald V. Laconi
Publisher : Wiley
ISBN 13 : 9780471306214
Total Pages : 184 pages
Book Rating : 4.3/5 (62 download)

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Book Synopsis Fundamentals of Professional Food Preparation by : Donald V. Laconi

Download or read book Fundamentals of Professional Food Preparation written by Donald V. Laconi and published by Wiley. This book was released on 1995-02 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Process Engineering

Author : Dennis R. Heldman
Publisher : Springer Science & Business Media
ISBN 13 : 9401093377
Total Pages : 441 pages
Book Rating : 4.4/5 (1 download)

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Book Synopsis Food Process Engineering by : Dennis R. Heldman

Download or read book Food Process Engineering written by Dennis R. Heldman and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.

Fundamentals Of Foods And Nutrition

Author : Sumati R Mudambi
Publisher : New Age International
ISBN 13 : 9788122413328
Total Pages : 420 pages
Book Rating : 4.4/5 (133 download)

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Book Synopsis Fundamentals Of Foods And Nutrition by : Sumati R Mudambi

Download or read book Fundamentals Of Foods And Nutrition written by Sumati R Mudambi and published by New Age International. This book was released on 2001 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt:

On Cooking

Author : Sarah R. Labensky
Publisher : Prentice Hall
ISBN 13 : 9780133103199
Total Pages : 1224 pages
Book Rating : 4.1/5 (31 download)

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Book Synopsis On Cooking by : Sarah R. Labensky

Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2012-07-09 with total page 1224 pages. Available in PDF, EPUB and Kindle. Book excerpt: ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. 0133103196 / 9780133103199 On Cooking: A Textbook of Culinary Fundamentals Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 013298914X / 9780132989145 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 013715576X / 9780137155767 On Cooking: A Textbook of Culinary Fundamentals

Fundamentals of Engineering Examination Review 2001-2002 Edition

Author : Donald G. Newnan
Publisher : Dearborn Trade Publishing
ISBN 13 : 9780793185146
Total Pages : 776 pages
Book Rating : 4.1/5 (851 download)

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Book Synopsis Fundamentals of Engineering Examination Review 2001-2002 Edition by : Donald G. Newnan

Download or read book Fundamentals of Engineering Examination Review 2001-2002 Edition written by Donald G. Newnan and published by Dearborn Trade Publishing. This book was released on 2004 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: Perfect for anyone (students or engineers) preparing for the FE exam; Endorsed by a former Director of Exams from the NCEES Describes exam structure, exam day strategies, exam scoring, and passing rate statistics; All problems in SI units in line with the new exam format Covers all the topics on the FE exam, carefully matching exam structure: Mathematics, Statics, Dynamics, Mechanics of Materials, Fluid Mechanics, Thermodynamics, Electrical Circuits, Materials Engineering, Chemistry, Computers, Ethics, and Engineering Economy; Each chapter is written by an expert in the field, contains a thorough review of the topic as covered on the test, and ends with practice problems and detailed solutions Includes a complete eight-hour sample exam with 120 morning (AM) questions, 60 general afternoon (PM) questions, and complete step-by-step solutions to all problems; 918 problems total: 60% text; 40% problems and solutions

The Science of Cooking

Author : Joseph J. Provost
Publisher : John Wiley & Sons
ISBN 13 : 1119210321
Total Pages : 544 pages
Book Rating : 4.1/5 (192 download)

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Book Synopsis The Science of Cooking by : Joseph J. Provost

Download or read book The Science of Cooking written by Joseph J. Provost and published by John Wiley & Sons. This book was released on 2016-04-29 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.