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Author : Sally Lasslett
Publisher : Cambridge University Press
ISBN 13 : 110769230X
Total Pages : 219 pages
Book Rating : 4.1/5 (76 download)
Download or read book Recipes for Food Technology Middle Secondary Workbook written by Sally Lasslett and published by Cambridge University Press. This book was released on 2013-03-13 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sally Lasslett
Publisher : Cambridge University Press
ISBN 13 : 1107682193
Total Pages : 199 pages
Book Rating : 4.1/5 (76 download)
Download or read book Recipes for Food Technology Junior Secondary Workbook written by Sally Lasslett and published by Cambridge University Press. This book was released on 2013-06-13 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Leanne Compton
Publisher :
ISBN 13 : 9780195514858
Total Pages : 218 pages
Book Rating : 4.5/5 (148 download)
Download or read book E-food written by Leanne Compton and published by . This book was released on 2002 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fresh, fun and interactive approach to home economics for junior secondary school students that features over seventy recipes promoting fresh food and activity based learning.
Author : Jonathan Ferreira
Publisher :
ISBN 13 : 9781482393033
Total Pages : 42 pages
Book Rating : 4.3/5 (93 download)
Download or read book Food Technology Recipes written by Jonathan Ferreira and published by . This book was released on 2013-02-09 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains over 40 simple to follow recipes that are suitable for Children and Food Technology teachers.Each recipe has been tried and tested by a team of fully qualified Food technology teachers in the UK, with classes of 30 pupils. During this trial it was found that every pupil was able to follow the recipes easily with the longest recipe taking 50 minutes to prepare, cook and serve (including washing up).
Author : Geraldine Blake
Publisher :
ISBN 13 : 9780123604705
Total Pages : 298 pages
Book Rating : 4.6/5 (47 download)
Download or read book Food Technology First written by Geraldine Blake and published by . This book was released on 2004 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: ".. written to meet all the requirements of the new (2005) New South Wales 7-10 Food Technology syllabus"--Cover, text.
Author : Jonathan Ferreira
Publisher :
ISBN 13 : 9781468160499
Total Pages : 38 pages
Book Rating : 4.1/5 (64 download)
Download or read book Food Technology Recipes written by Jonathan Ferreira and published by . This book was released on 2012-01-02 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains over 30 simple to follow recipes that are suitable for Children and Food Technology teachers.Each recipe has been tried and tested by a team of fully qualified Food technology teachers in the UK, with classes of 30 pupils. During this trial it was found that every pupil was able to follow the recipes easily with the longest recipe taking 50 minutes to prepare, cook and serve (including washing up).
Author : Amber Fanning
Publisher :
ISBN 13 : 9780733955259
Total Pages : 227 pages
Book Rating : 4.9/5 (552 download)
Download or read book Food Technology First written by Amber Fanning and published by . This book was released on 2005 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Glenis Heath
Publisher :
ISBN 13 : 9781442525238
Total Pages : 303 pages
Book Rating : 4.5/5 (252 download)
Download or read book Food Solutions written by Glenis Heath and published by . This book was released on 2010 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD SOLUTIONS UNITS 1&2 is an exciting student resource that has been written specifically for the revised VCE Food and Technology study design. The new edition has been thoroughly updated to support the revised study design with a clear focus on providing students with key knowledge and skills that will allow them to achieve success in this study. The chapters in each text follow the study design, working through each of the units in the study in sequence. The student books have been designed in full colour and reflect the approach taken by the Food by Design VELS edition student book. Production activities have been organised at the end of each chapter for ease of use. The student books also contain a range of key features including: key definitions in line with those identified in the glossary of the study design activities that reinforce key skills and knowledge of the course and are graduated in their degree of difficulty, production activities and recipes that directly assist students to gain a better understanding of the physical, chemical, sensory and functional properties of food. the evaluation questions which follow the production activities test students knowledge and understanding of the links between their practical and theoretical work. Updated information and range of relevant case studies and examples from the food industry which reflect current industry practice, banks of 'Understanding the text' questions throughout each chapter enable students to review their skills and knowledge, 'Preparing for exams' sections to develop students' ability to analyse and synthesise key knowledge in preparation for School Assessed Coursework and the final examinations. The third edition of these successful texts has been written in a student friendly style enabling all students to readily access the information
Author : Hazel King
Publisher :
ISBN 13 : 9780431140650
Total Pages : 48 pages
Book Rating : 4.1/5 (46 download)
Download or read book Food ingredients written by Hazel King and published by . This book was released on 2008 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a wide picture of practical food education, food technology and the food industry, for GCSE and vocational catering students. Reflects current topics and recent KS3/KS4 curriculum developments. Includes case studies, interviews, and key technical and industrial data.
Author : UNKNOWN. AUTHOR
Publisher : Forgotten Books
ISBN 13 : 9781330138311
Total Pages : 76 pages
Book Rating : 4.1/5 (383 download)
Download or read book Recipes for Instruction in Domestic Science written by UNKNOWN. AUTHOR and published by Forgotten Books. This book was released on 2015-06-17 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Recipes for Instruction in Domestic Science: Elementary and Intermediate Grades This book is intended for use in the elementary and intermediate grades in the teaching of foods and cookery. It is primarily a recipe book but includes some facts about food as well as the principle and method of preparing the food. The recipes have been gathered from various sources and adapted to the work in school with the thought of economy through the use of least expensive materials. They are reliable, the portions given in each recipe are sufficient for the average family of six, and may be used satisfactorily in the home kitchen. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Z. Sibel Ozilgen
Publisher : CRC Press
ISBN 13 : 0429944918
Total Pages : 392 pages
Book Rating : 4.4/5 (299 download)
Download or read book Cooking as a Chemical Reaction written by Z. Sibel Ozilgen and published by CRC Press. This book was released on 2019-06-18 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. Features: Experiments and recipes form the basic means of teaching culinary chemistry Features new chapters on food hygiene and safety, kitchen terminology, and taste pairing Employs real kitchen practices to explain the subjects Covers traditional food chemistry including water in culinary transformations, protein, carbohydrates, fats, sensorial properties Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. Written at the undergraduate level, this book is designed for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing.
Author : CARRIE ALBERTA. LYFORD
Publisher :
ISBN 13 : 9781033972144
Total Pages : 0 pages
Book Rating : 4.9/5 (721 download)
Download or read book BOOK OF RECIPES FOR THE COOKING SCHOOL written by CARRIE ALBERTA. LYFORD and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Claire S. Cabot
Publisher : Xlibris Corporation
ISBN 13 : 1499045794
Total Pages : 208 pages
Book Rating : 4.4/5 (99 download)
Download or read book A Short History of Ingredients written by Claire S. Cabot and published by Xlibris Corporation. This book was released on 2014-07-17 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Claire Cabot is a freelance writer and researcher. She became fascinated with the plethora of ingredients available to 21st century cooks and decided to combine her love of cooking with food history. The result gives the reader delicious recipes with interesting facts. Claire lives in Beverly Farms, Massachusetts, with her husband Sam, who is her official taster! Between them they have four children."
Author : Manning
Publisher : CreateSpace
ISBN 13 : 9781492104025
Total Pages : 338 pages
Book Rating : 4.1/5 (4 download)
Download or read book Basic Foods Cookbook written by Manning and published by CreateSpace. This book was released on 2013-09-14 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a compilation of great and simple recipes for preparing many of the more common and popular dishes served across the country today. As a long-time Foods and Home Economics teacher, Mrs. Manning has accumulated and used these recipes to teach hundreds of middle school students how to cook everything from appetizers to desserts in a fun and educational manner. You'll love these recipes, no matter what age you are!
Author :
Publisher :
ISBN 13 :
Total Pages : 296 pages
Book Rating : 4.:/5 (3 download)
Download or read book Resources in Education written by and published by . This book was released on 1998 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Carrie Alberta Lyford
Publisher : Patterson Press
ISBN 13 : 1443762296
Total Pages : 324 pages
Book Rating : 4.4/5 (437 download)
Download or read book A Book of Recipes for the Cooking School written by Carrie Alberta Lyford and published by Patterson Press. This book was released on 2008-10 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: A BOOK OF RECIPES FOR THE COOKING SCHOOL This book of recipes is prepared for the use of the many teachers and students of cooking who feel the need of standard recipes for the everyday dishes with directions simply and concisely stated. The book represents a compilation of recipes that have been in use in cooking schools of the country for many years. It is not designed for the use of experienced cooks who are seeking a wider variety and a greater elaboration of recipes but for the young cook who desires to prepare simple dishes well. Each recipe has been carefully tested and every care has been taken to state the directions definitely. In every class which has used the recipes and with every teacher with whom the compiler has worked, suggestions, criticisms, and improrenients have been made, so that the book represents the combined labors of many students of cooking.....
Author : Rachel Laudan
Publisher : Univ of California Press
ISBN 13 : 0520286316
Total Pages : 488 pages
Book Rating : 4.5/5 (22 download)
Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
