Author: Carol Bowen
Publisher: Grub Street Publishers
ISBN: 1908117680
Category : Cooking
Languages : en
Pages : 263
Book Description
The ultimate how-to guide to storing food in your freezer—how long to store, how to prepare for storage, and how to thaw out over 200 kinds of foodstuffs. In this sequel to her Basic Basics Combination & Microwave Handbook, Carol Bowen offers more handy kitchen and culinary advice with an easy to follow, encyclopedic layout. Simply look up the fruit, vegetable, fish, meat, sauces, cakes, or herbs of your choice to find the correct guidelines on freezing each type of food. Bowen also explains the technical aspects of how freezers work, gives advice on choosing and positioning your freezer, and covers topics such as freezer insurance, cleaning, maintenance, emergencies, packaging, and accessories. You will also learn techniques for freezing, defrosting, refreezing, and thawing, as well as storage times. These days, making the most of your food budget is more important than ever. And with The Basic Basics Home Freezing Handbook, you’ll save both food and money with any meal!
The Basic Basics Home Freezing Handbook
Author: Carol Bowen
Publisher: Grub Street Publishers
ISBN: 1908117680
Category : Cooking
Languages : en
Pages : 263
Book Description
The ultimate how-to guide to storing food in your freezer—how long to store, how to prepare for storage, and how to thaw out over 200 kinds of foodstuffs. In this sequel to her Basic Basics Combination & Microwave Handbook, Carol Bowen offers more handy kitchen and culinary advice with an easy to follow, encyclopedic layout. Simply look up the fruit, vegetable, fish, meat, sauces, cakes, or herbs of your choice to find the correct guidelines on freezing each type of food. Bowen also explains the technical aspects of how freezers work, gives advice on choosing and positioning your freezer, and covers topics such as freezer insurance, cleaning, maintenance, emergencies, packaging, and accessories. You will also learn techniques for freezing, defrosting, refreezing, and thawing, as well as storage times. These days, making the most of your food budget is more important than ever. And with The Basic Basics Home Freezing Handbook, you’ll save both food and money with any meal!
Publisher: Grub Street Publishers
ISBN: 1908117680
Category : Cooking
Languages : en
Pages : 263
Book Description
The ultimate how-to guide to storing food in your freezer—how long to store, how to prepare for storage, and how to thaw out over 200 kinds of foodstuffs. In this sequel to her Basic Basics Combination & Microwave Handbook, Carol Bowen offers more handy kitchen and culinary advice with an easy to follow, encyclopedic layout. Simply look up the fruit, vegetable, fish, meat, sauces, cakes, or herbs of your choice to find the correct guidelines on freezing each type of food. Bowen also explains the technical aspects of how freezers work, gives advice on choosing and positioning your freezer, and covers topics such as freezer insurance, cleaning, maintenance, emergencies, packaging, and accessories. You will also learn techniques for freezing, defrosting, refreezing, and thawing, as well as storage times. These days, making the most of your food budget is more important than ever. And with The Basic Basics Home Freezing Handbook, you’ll save both food and money with any meal!
Ball Blue Book of Preserving
Author: Alltrista Consumer Products
Publisher: Alltrista Consumer Products
ISBN: 9780972753708
Category : Canning and preserving
Languages : en
Pages : 124
Book Description
Resource added for the Culinary Specialist program 313162.
Publisher: Alltrista Consumer Products
ISBN: 9780972753708
Category : Canning and preserving
Languages : en
Pages : 124
Book Description
Resource added for the Culinary Specialist program 313162.
Better Homes and Gardens Home Canning and Freezing
Author: Better Homes and Gardens Editors
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 100
Book Description
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 100
Book Description
Home Freezing Handbook
Author: Carol Bowen
Publisher: Grub Street Cookery
ISBN: 9781898697626
Category : Food
Languages : en
Pages : 0
Book Description
A guide to successful freezing and handy reference to which foods freeze best.
Publisher: Grub Street Cookery
ISBN: 9781898697626
Category : Food
Languages : en
Pages : 0
Book Description
A guide to successful freezing and handy reference to which foods freeze best.
Handbook of Frozen Foods
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9780203022009
Category : Technology & Engineering
Languages : en
Pages : 762
Book Description
Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
Publisher: CRC Press
ISBN: 9780203022009
Category : Technology & Engineering
Languages : en
Pages : 762
Book Description
Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
The Home Freezer Handbook
Author: Gerald John Stout
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 376
Book Description
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 376
Book Description
Deep Freezing at Home
Author: F. D. Smith
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 204
Book Description
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 204
Book Description
The Nutrition Handbook for Food Processors
Author: C J K Henry
Publisher: Elsevier
ISBN: 1855736659
Category : Technology & Engineering
Languages : en
Pages : 498
Book Description
Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. - Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods - Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics - Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers
Publisher: Elsevier
ISBN: 1855736659
Category : Technology & Engineering
Languages : en
Pages : 498
Book Description
Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. - Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods - Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics - Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers
Deep Freezing at Home
Author: F. D. Smith
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 204
Book Description
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 204
Book Description
Handbook of Frozen Food Processing and Packaging
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Category : Technology & Engineering
Languages : en
Pages : 912
Book Description
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Publisher: CRC Press
ISBN: 1439836051
Category : Technology & Engineering
Languages : en
Pages : 912
Book Description
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ