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Author: Elizabeth Carruthers Publisher: Routledge ISBN: 1351744151 Category : Education Languages : en Pages : 109
Book Description
Young Children’s Experimental Cookery encourages Early Years practitioners and teachers to take an innovative and creative approach to introducing young children to food and cooking. The book addresses wider issues such as healthy eating and food preparation skills, but also moves beyond the concept of traditional cookery lessons to celebrate food as a creative medium, offering immense scope for multi-sensory exploration and a variety of high quality learning experiences. Practitioners are encouraged to abandon recipes, take a step back, and afford children the freedom to chop, mix, stir and concoct their own creations, exploring fresh ingredients and experimenting with new tastes and smells along the way. Bridging the gap between food preparation and the development of confidence, imagination and creative-thinking skills, this open-ended approach to cooking sessions will equip children with skills which go far beyond those needed in the kitchen. Featuring full-colour photographs throughout, as well as detailed case studies and practical tips for various seasons and food groups, this accessible and exciting resource is ideal for practitioners, teachers, parents and budding chefs! Every school and Early Years setting should have at least one copy in their staff room.
Author: Elizabeth Carruthers Publisher: Routledge ISBN: 1351744151 Category : Education Languages : en Pages : 109
Book Description
Young Children’s Experimental Cookery encourages Early Years practitioners and teachers to take an innovative and creative approach to introducing young children to food and cooking. The book addresses wider issues such as healthy eating and food preparation skills, but also moves beyond the concept of traditional cookery lessons to celebrate food as a creative medium, offering immense scope for multi-sensory exploration and a variety of high quality learning experiences. Practitioners are encouraged to abandon recipes, take a step back, and afford children the freedom to chop, mix, stir and concoct their own creations, exploring fresh ingredients and experimenting with new tastes and smells along the way. Bridging the gap between food preparation and the development of confidence, imagination and creative-thinking skills, this open-ended approach to cooking sessions will equip children with skills which go far beyond those needed in the kitchen. Featuring full-colour photographs throughout, as well as detailed case studies and practical tips for various seasons and food groups, this accessible and exciting resource is ideal for practitioners, teachers, parents and budding chefs! Every school and Early Years setting should have at least one copy in their staff room.
Author: Publisher: Academic Press ISBN: 0323140041 Category : Technology & Engineering Languages : en Pages : 558
Book Description
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures
Author: Belle Lowe Publisher: Legare Street Press ISBN: 9781015830622 Category : Languages : en Pages : 0
Book Description
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: Sharad Pradhan Publisher: Fast-Print Publishing ISBN: 1784565296 Category : Cooking Languages : en Pages : 324
Book Description
Ah! Not another cookery book, you might say. Not quite; this book shows you how you can learn the art of cooking through experimenting with basic cooking processes and techniques.
Author: Belle Lowe Publisher: Forgotten Books ISBN: 9780656356850 Category : Cooking Languages : en Pages : 616
Book Description
Excerpt from Experimental Cookery From the Chemical and Physical Standpoint Many contradictory observations are often made in cookery. This is to be expected, particularly when the materials used are in a colloidal state. Unless the constituents of food products are present in the same amount, and, even if present in the same proportion, if the colloidal particles are not the same size, if the previous treatment, including the thermal and mechanical treatment and the time element, is not exactly duplicated, then even an elementary knowledge of colloid chemistry leads one to expect different results in finished products, because of variation of these different factors. It is not possible to control all these factors. For instance, the variation in ash content of flour, eggs, milk, meat, fruits, and vegetables is nearly always beyond our control. But the necessity for a detailed description of the technic and method followed in reporting results is obvious. Detailed directions in writing the laboratory outline are essential or the technics followed may vary so much that the results are worthless for comparisons. It is of course understood that adequate explanations cannot be offered for all cookery processes. In some instances it is necessary to determine the results time after time and let the theory fit the laboratory facts. In other cases the explanations offered will need to be changed, modified, or replaced by data obtained from future investi gations. In starting the laboratory work the author asks her students to assume the attitude that every result obtained is right. If it is not as expected, what are the reasons? For example, a burned, charred product results from certain procedures. If, when students have used the same proportions, the same ingredients, and tried to follow the same technic, the individual results differ, what are the possible interpretations for the divergence? In the same manner the reported results of other investigators are taken as correct. If the students' laboratory results do not always agree with reported results, interest comes in comparing methods used, the ingredients used, their proportion, and the technic followed, to find explanations for agreement or disagreement. 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: Amez Sulaiman Publisher: Foodie Amez ISBN: Category : Cooking Languages : en Pages : 32
Book Description
I like to think of myself as an experimental home based chef that loves anything food based. From Thai Tom Yum soup to Kurdish dolma, I love it all. My methods are not entirely conventional but I am confident that they work. Sometimes I add a random ingredient that I thought of on the spot and accidentally create a delicious dish, like the Rainbow Pizza recipe in this book. Almost guaranteed to become the talk of any dinner party. Plus, it’s a great dish to involve the kids in cooking.
Author: Belle Lowe Publisher: Forgotten Books ISBN: 9781440068744 Category : Cooking Languages : en Pages : 616
Book Description
Excerpt from Experimental Cookery From the Chemical and Physical Standpoint The principal function of this volume is to present our newer knowledge of food preparation and cookery processes from a chemical and physical basis, particularly that of colloid chemistry. In doing this, many results secured from experimental work along these lines at Iowa State College have been included. A condensed arrangement of the data on cookery, which are found in widely scattered sources, has been included also. Many of the sciences serve as a foundation or basis for food preparation. Inorganic, organic, physical, and plant chemistry, as well as physics and other sciences, are necessary for an adequate understanding of many processes in food preparation. But the subject matter herein covered is perhaps more closely related to physical chemistry and the branch of physical chemistry known as colloid chemistry. In fact, so many of the ingredients used in food preparation are colloidal in nature that food preparation may be classed as one field of applied colloid chemistry. As a phase of colloid chemistry it offers a vast field for exploration, for although commercially prepared foods have been studied extensively the problems in connection with their preparation are far from completed. Work along other lines of cookery has hardly started. Some of the older work on cookery needs to be repeated and explained in the light of newer interpretations of science. Because the majority of home economics students have had no opportunity to take even an elementary course in physical or colloid chemistry, it becomes necessary to present a simple outline and explanation of colloid chemistry in its relation to food preparation. Since this is the foundation material for this treatise it seems logical to present it first. But to many persons this is the newest and perhaps the most difficult subject matter in relation to food preparation. Therefore, it is probably better for the student to commence with the chapters on sugar cookery, freezing, and fruits and vegetables, referring only to the few paragraphs in Chapter I needed to understand some of the factors of sugar cookery and freezing. A fundamental understanding of sugar cookery and freezing preparation processes is based largely upon the portion of physical chemistry dealing with solutions, vapor pressure, the boiling point, and the freezing point. This material is outlined in these chapters. But to present the material on colloid chemistry in such a manner in every chapter would lead to many repetitions and make the book unduly long. Hence this material is summarized in Chapter I, although the author realized that it would probably be necessary to review or to present portions of this chapter in connection with subsequent ones. 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: Elizabeth Carruthers
Author: Elizabeth Carruthers
Author: 
Author: Belle Lowe
Author: Edith Holloway Nason
Author: Belle Lowe
Author: Sharad Pradhan
Author: Belle Lowe
Author: Amez Sulaiman
Author: Belle Lowe
Author: North Dakota Agricultural Experiment Station (Fargo)