Food Preparation and Cooking PDF Download

Author: Roy Hayter
Publisher:
ISBN: 9780333591611
Category : Caterers and catering
Languages : en
Pages : 284

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Book Description

Author: Clyde W. Hall
Publisher: American Technical Publishers
ISBN:
Category : Education
Languages : en
Pages : 272

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Book Description
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.

Author:
Publisher: Nelson Thornes
ISBN: 9780748725663
Category : Business & Economics
Languages : en
Pages : 454

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Book Description
This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516

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Book Description
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.

Author: David A. Mizer
Publisher: Wiley-Interscience
ISBN: 9780471376767
Category :
Languages : en
Pages : 276

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Book Description
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

Author: Joshua David Stein
Publisher: Phaidon Press
ISBN: 9780714875088
Category : Juvenile Nonfiction
Languages : en
Pages : 0

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Book Description
A whimsical read-aloud of delicious answers to ridiculous questions about what can — and cannot — be done in the kitchen! Food critic and author Joshua David Stein tackles the world of cookery with his signature quirk and charm. From the practical ("Can I fry a scoop of gelato?") to the playful ("Do frozen peas grow on frozen trees?"), each vignette features an engaging question and a satisfying reveal, all revolving around the preparation of food. The simple yet sophisticated hand-drawings by Julia Rothman provide authenticity and a balance of seriousness to the silliness at hand. Incorporating humor, word play, logic and illogic, foreign foods, and even some cookbook vocabulary, this read-aloud book offers children facts to share and maybe even the impetus to get involved in the kitchen!

Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346

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Book Description

Author: Gladys C. Peckham
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 654

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Book Description
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.

Author: Thomas Keller
Publisher: Artisan
ISBN: 1579657567
Category : Cooking
Languages : en
Pages : 339

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Book Description
DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Author: Ann Bulleid
Publisher: Nelson Thornes
ISBN: 9780748725670
Category : Business & Economics
Languages : en
Pages : 134

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Book Description
This book provides students with the best teaching programme for NVQ Catering and Hospitality - food preparation and cooking. Building on the proven success of the previous edition, it details the core units involved