Fundamentals Of Food Preparation

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Fundamentals of Food Preparation (First Edition)

Author : Marcy Gaston
Publisher : Cognella Academic Publishing
ISBN 13 : 9781516598359
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 : 9781516598311
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 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:

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

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.

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 Selection and Preparation

Author : Frank D. Conforti
Publisher : John Wiley & Sons
ISBN 13 : 1118591399
Total Pages : 256 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Food Selection and Preparation by : Frank D. Conforti

Download or read book Food Selection and Preparation written by Frank D. Conforti and published by John Wiley & Sons. This book was released on 2012-11-21 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

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:

Principles of Food Sanitation

Author : Norman G. Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 1475762631
Total Pages : 432 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Principles of Food Sanitation by : Norman G. Marriott

Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

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 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 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.

Understanding Food

Author : Amy C. Brown
Publisher :
ISBN 13 : 9789814875813
Total Pages : pages
Book Rating : 4.8/5 (758 download)

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Book Synopsis Understanding Food by : Amy C. Brown

Download or read book Understanding Food written by Amy C. Brown and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Safety Fundamentals

Author : David Zachary McSwane
Publisher :
ISBN 13 : 9780981990378
Total Pages : 321 pages
Book Rating : 4.9/5 (93 download)

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Book Synopsis Food Safety Fundamentals by : David Zachary McSwane

Download or read book Food Safety Fundamentals written by David Zachary McSwane and published by . This book was released on 2010-04-15 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Principles of Food Preparation

Author : Mary Davoren Chambers
Publisher :
ISBN 13 :
Total Pages : 290 pages
Book Rating : 4.:/5 (334 download)

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Book Synopsis Principles of Food Preparation by : Mary Davoren Chambers

Download or read book Principles of Food Preparation written by Mary Davoren Chambers and published by . This book was released on 1914 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microstructural Principles of Food Processing and Engineering

Author : José Miguel Aguilera
Publisher : Springer Science & Business Media
ISBN 13 : 9780834212565
Total Pages : 466 pages
Book Rating : 4.2/5 (125 download)

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Book Synopsis Microstructural Principles of Food Processing and Engineering by : José Miguel Aguilera

Download or read book Microstructural Principles of Food Processing and Engineering written by José Miguel Aguilera and published by Springer Science & Business Media. This book was released on 1999-09-30 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Foundations of Food Preparation

Author : Gladys C. Peckham
Publisher :
ISBN 13 :
Total Pages : 654 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Foundations of Food Preparation by : Gladys C. Peckham

Download or read book Foundations of Food Preparation written by Gladys C. Peckham and published by . This book was released on 1979 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.