Cooking Innovations 6 Pack
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| Author | : |
| Publisher | : Teacher Created Materials |
| Total Pages | : 35 |
| Release | : 2019-05-15 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1493867792 |
To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you may think! Learn about the innovations and technology behind great cooking with this informative book! Created in collaboration with the Smithsonian Institution, this title builds students' literacy skills while fostering curiosity, creativity, and innovation through real-world examples. Features include: A hands-on STEAM challenge guides students through each step of the engineering design process and is ideal for makerspace activities; Content that highlights every component of STEAM: science, technology, engineering, the arts, and mathematics; Dynamic images and text features enhance the reading experience and build visual literacy; Make career connections with career advice from Smithsonian employees working in STEAM fields. This 6-Pack includes six copies of this title and a lesson plan that addresses literacy and engineering objectives.
| Author | : |
| Publisher | : Teacher Created Materials |
| Total Pages | : 35 |
| Release | : 2019-07-01 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 0743957741 |
To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you may think! Learn about the innovations and technology behind great cooking with this informative book! Created in collaboration with the Smithsonian Institution, this title builds students' literacy skills while fostering curiosity, creativity, and innovation through real-world examples. Features include: A hands-on STEAM challenge guides students through each step of the engineering design process and is ideal for makerspace activities; Content that highlights every component of STEAM: science, technology, engineering, the arts, and mathematics; Dynamic images and text features enhance the reading experience and build visual literacy; Make career connections with career advice from Smithsonian employees working in STEAM fields. This 6-Pack includes six copies of this title and a lesson plan that specifically supports guided reading instruction.
| Author | : David Zinczenko |
| Publisher | : Rodale Books |
| Total Pages | : 306 |
| Release | : 2010-12-21 |
| Genre | : Cooking |
| ISBN | : 1609610377 |
A delicious follow-up to the groundbreaking The Abs Diet, this cookbook delivers more than 200 healthy, mouthwatering breakfasts, lunches, dinners, snacks, desserts, and outdoor grill favorites. Each recipe incorporates one or more of the Abs Diet Power 12 Foods such as almonds, spinach, turkey, and olive oil that are scientifically proven to burn fat and build muscle. The meals in this book take the guesswork out of weight loss and make calorie counting unnecessary. For beginners and seasoned cooks alike, this selection of classic and innovative meals such as Fig and Prosciutto Tortilla Bites, Walk-the-Plank Grilled Salmon with Grilled Pineapple, and Blackberry Parfait Martinis makes losing weight and eating healthier both easy and delicious. Special features include speedy meals that take under five minutes to prepare, a beginner's guide to food-prep basics, and The New Abs Diet Cheat Sheet and Portion-Distortion Decoder. Based on cutting-edge nutrition research on how to prevent high cholesterol, diabetes, and heart disease with tasty, healthy foods, The New Abs Diet Cookbook is the perfect weight-loss guide for anyone who despises dieting and loves eating.
| Author | : |
| Publisher | : Teacher Created Materials |
| Total Pages | : 35 |
| Release | : 2019-11-01 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 0743958500 |
| Author | : Anne Barnett |
| Publisher | : Heinemann |
| Total Pages | : 132 |
| Release | : 1996 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 9780435420628 |
A textbook written especially for the GCSE syllabuses in Food Technology. Coverage is provided of all the required skills, knowledge and understanding, and a corresponding tutor's resource pack is also available.
| Author | : |
| Publisher | : Teacher Created Materials |
| Total Pages | : 35 |
| Release | : 2017-07-03 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1425834000 |
During the 20th century, many things were invented that made people's lives easier. Vacuum cleaners and washing machines made doing chores easier. Vaccines and penicillin improved public health. Radio and telephones helped communication, and airplanes and automobiles transformed transportation. Featuring TIME For Kids content, this nonfiction reader details the history of 20th century inventions, and discusses their importance to the modern world. This high-interest title includes detailed photos and sidebars, stimulating facts, historical timelines, and clear, informational text to engage students as they build their critical literacy skills. The books include text features such as a table of contents, glossary, and an index to increase understanding and improve academic vocabulary. The Reader's Guide and Try It! sections provide extensive language-development activities that will prompt critical thinking. Aligned with state and national standards, this text prepares students for college and career. This 6-Pack includes six copies of this title and a lesson plan.
| Author | : Centers of Disease Control |
| Publisher | : World Health Organization |
| Total Pages | : 79 |
| Release | : 2019-01-04 |
| Genre | : Medical |
| ISBN | : 9289053682 |
Interpretive front-of-pack food labelling (FOPL) is a policy priority for promoting healthy diets. Research evidence indicates that consumers have a reasonable understanding of interpretive FOPL systems and their understanding improves with label familiarity and consistency within the market. A government-endorsed interpretive FOPL policy was found in 15 Member States of the WHO European Region and this report summarizes the evidence on their development and implementation to support policy-makers in navigating these processes. Most existing policies have been implemented under voluntary arrangements with variable penetration into the marketplace. Policy development that is led by government and based on formative research and that engages stakeholders and the public is most likely to lead to acceptable credible and effective policies. FOPL implementation is best supported by policy provisions that encourage widespread uptake of the system and allow for formal evaluation of both implementation and impact.
| Author | : P.J. Fellows |
| Publisher | : Woodhead Publishing |
| Total Pages | : 806 |
| Release | : 2022-06-18 |
| Genre | : Technology & Engineering |
| ISBN | : 0323984312 |
Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. - Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods - Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially - Contains worked examples of common calculations
| Author | : Jung H. Han |
| Publisher | : Elsevier |
| Total Pages | : 532 |
| Release | : 2005-07-20 |
| Genre | : Technology & Engineering |
| ISBN | : 0080455174 |
Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.Covers four major food packaging topics: * Theories in food packaging* Active packaging* Modified atmosphere packaging* Edible films and coatings
| Author | : Leif H Skibsted |
| Publisher | : Elsevier |
| Total Pages | : 820 |
| Release | : 2010-04-23 |
| Genre | : Technology & Engineering |
| ISBN | : 1845699262 |
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine
