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Author : Victor Ceserani
Publisher :
ISBN 13 : 9780340556399
Total Pages : 172 pages
Book Rating : 4.5/5 (563 download)
Download or read book Questions and Answers on Practical Cookery written by Victor Ceserani and published by . This book was released on 1991-01 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Victor Ceserani
Publisher : Hodder Education
ISBN 13 : 9780340647820
Total Pages : 160 pages
Book Rating : 4.6/5 (478 download)
Download or read book Questions and Answers for Practical Cookery written by Victor Ceserani and published by Hodder Education. This book was released on 1996 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text has been updated and includes new questions on vegetarian and ethnic cookery, health and safety issues and working with others. It is a useful revision guide for students on courses at all levels, but especially NVQ, GNVQ and HND catering students. The answers are provided.
Author : Victor Ceserani
Publisher : Hodder Education
ISBN 13 : 9780340782439
Total Pages : 159 pages
Book Rating : 4.7/5 (824 download)
Download or read book Questions and Answers for Practical Cookery written by Victor Ceserani and published by Hodder Education. This book was released on 2000-04-15 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: Designed for use alongside Practical Cookery, this text is an excellent revision tool for students preparing for a verbal or written test, or wanting to test their own knowledge. Each section includes page references to the main text, making information easy to find. The text supplies a variety of questions (multiple choice, short questions and in-depth questions) and their answers.
Author : David Foskett
Publisher : Hodder Education
ISBN 13 : 1471839621
Total Pages : 1336 pages
Book Rating : 4.4/5 (718 download)
Download or read book Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition written by David Foskett and published by Hodder Education. This book was released on 2015-05-29 with total page 1336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Author : Victor Ceserani
Publisher : Hodder Education
ISBN 13 : 9780713105636
Total Pages : 96 pages
Book Rating : 4.1/5 (56 download)
Download or read book Questions on Practical Cookery written by Victor Ceserani and published by Hodder Education. This book was released on 1981 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lynn Patten
Publisher : Walch Publishing
ISBN 13 : 9780825116179
Total Pages : 66 pages
Book Rating : 4.1/5 (161 download)
Download or read book Practical Food Safety written by Lynn Patten and published by Walch Publishing. This book was released on 1989 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduces students to food preparation, kitchen cleanliness and food storage. Includes pre- and post test, background information, teaching tips, and answers.
Author : Victor Ceserani
Publisher :
ISBN 13 : 9780340948385
Total Pages : pages
Book Rating : 4.9/5 (483 download)
Download or read book Practical Cookery 11Th Edition - Bookpower Edition written by Victor Ceserani and published by . This book was released on 2008-03-25 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Victor Ceserani
Publisher : Hodder Education
ISBN 13 : 9780340611531
Total Pages : 555 pages
Book Rating : 4.6/5 (115 download)
Download or read book Advanced Practical Cookery written by Victor Ceserani and published by Hodder Education. This book was released on 1995-01-01 with total page 555 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pierre Blot
Publisher : Applewood Books
ISBN 13 : 1429012722
Total Pages : 490 pages
Book Rating : 4.4/5 (29 download)
Download or read book Handbook of Practical Cookery written by Pierre Blot and published by Applewood Books. This book was released on 2008-08 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1868 by renowned cooking teacher Pierre Blot, The Handbook of Practical Cookery for Ladies and Professional Cooks is a masterwork of French Cookery. An enigmatic figure, Blot came to America as a refugee from Napoleonic France and in 1865 he opened Professor Blot's Culinary Academy of Design in New York City, arguably the first French cooking school in America. This book is an extension of these classes, in which he taught that French cookery emphasized the ""good things in life"" making one's mind and body better.
Download or read book Practical Cookery written by and published by . This book was released on 1989 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : David Foskett
Publisher : Hodder Education
ISBN 13 : 1471839591
Total Pages : 1532 pages
Book Rating : 4.4/5 (718 download)
Download or read book Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships written by David Foskett and published by Hodder Education. This book was released on 2015-08-21 with total page 1532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book
Author : Stuart Farrimond
Publisher : Penguin
ISBN 13 : 1465470794
Total Pages : 258 pages
Book Rating : 4.4/5 (654 download)
Download or read book The Science of Cooking written by Stuart Farrimond and published by Penguin. This book was released on 2017-09-19 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
Author : Kansas State University. Department of Foods and Nutrition
Publisher :
ISBN 13 :
Total Pages : 312 pages
Book Rating : 4.3/5 (9 download)
Download or read book Practical Cookery written by Kansas State University. Department of Foods and Nutrition and published by . This book was released on 1975 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pierre Blot
Publisher : Andrews McMeel Publishing
ISBN 13 : 1449431992
Total Pages : 329 pages
Book Rating : 4.4/5 (494 download)
Download or read book Hand-Book of Practical Cookery for Ladies and Professional Cooks written by Pierre Blot and published by Andrews McMeel Publishing. This book was released on 2013-07-16 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1867 in New York, Hand-Book of Practical Cookery was authored by the first American celebrity chef, Pierre Blot. An immigrant from France, Blot opened the first French cooking school in America and created this epicurean collection as an extension of his celebrated classes. In Hand-Book of Practical Cookery, Blot emphasizes the “good things in life” and wisely states in the preface, “Food is the most important of our wants; we cannot exist without it.” Basing recipes on precise and scientific measurements and including clear explanations of techniques and definitions, the Hand-Book of Practical Cookery, for Ladies and Professional Cooks includes recipes such as Beef Tongue with Sauces, Cabinet Pudding, Fried Celery, Duck with Garniture, Roasted Eel, and Candied Pears. After the book’s release in 1867, the New York Times positively reviewed it and ended with the bold statement, “The book ought to be in the hands of every housekeeper in the land”—and its value is still evident to modern-day cooks. This edition of Hand-Book of Practical Cookery, for Ladies and Professional Cooks was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author : Pierre Blot
Publisher :
ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.A/5 ( download)
Download or read book Hand-book of Practical Cookery, for Ladies and Professional Cooks written by Pierre Blot and published by . This book was released on 1867 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Victor Ceserani
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (134 download)
Download or read book Practical Cookery written by Victor Ceserani and published by . This book was released on 1990 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ian T. Norton
Publisher : John Wiley & Sons
ISBN 13 : 1444391054
Total Pages : 382 pages
Book Rating : 4.4/5 (443 download)
Download or read book Practical Food Rheology written by Ian T. Norton and published by John Wiley & Sons. This book was released on 2010-12-01 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses
