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| Author | : Pat Sinclair |
| Publisher | : Agate Publishing |
| Total Pages | : 312 |
| Release | : 2011-12-06 |
| Genre | : Cooking |
| ISBN | : 1572841265 |
"Baking Basics and Beyond" allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more.
| Author | : Amy C. Brown |
| Publisher | : |
| Total Pages | : 625 |
| Release | : 2010 |
| Genre | : Cooking |
| ISBN | : 9780538736237 |
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
| Author | : Nirmal K. Sinha |
| Publisher | : John Wiley and Sons |
| Total Pages | : 2317 |
| Release | : 2007-04-27 |
| Genre | : Technology & Engineering |
| ISBN | : 0470049642 |
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
| Author | : Y. H. Hui |
| Publisher | : Wiley-Interscience |
| Total Pages | : 1131 |
| Release | : 2007-04-27 |
| Genre | : Technology & Engineering |
| ISBN | : 9780470125243 |
* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods * Includes coverage of manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * Includes truly international coverage with editors and contributors from all over the world.
| Author | : Lavinia Plonka |
| Publisher | : Lulu.com |
| Total Pages | : 139 |
| Release | : 2008-12-12 |
| Genre | : Cooking |
| ISBN | : 055703275X |
Playing in the Kitchen offers a delightful smorgasbord of opportunities for culinary delight, going beyond standard cookbook fare to provide a feast that transcends the five senses. The delicious recipes will tempt your sense of taste. In addition, each recipe contains a Playing With Your Food Section that provides substitution tips, how to avoid kitchen disasters, ways to rescue mistakes and much more. For your sense of humor, there are stories; both traditional folk tales as well as humorous essays that explore subjects like cooking with a significant other, fear of an empty refrigerator, and the universe as a cosmic soup. But what makes Playing in the Kitchen completely unique are the movement explorations designed to make everything from chopping to washing the dishes a pleasurable and ergonomic adventure that awakens your kinesthetic sense. You'll never cook the same way again!
| Author | : Janelle M. Walter |
| Publisher | : Cengage Learning |
| Total Pages | : 0 |
| Release | : 2010-06-09 |
| Genre | : Food |
| ISBN | : 9780538497954 |
A Recipe for Success in Your Course! Use the lab manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.
| Author | : Ellen G. White |
| Publisher | : TEACH Services, Inc. |
| Total Pages | : 52 |
| Release | : 1997 |
| Genre | : |
| ISBN | : 9781572580947 |
Christ, who went about doing good, healing all that were oppressed of the devil, showed that true evangelism comprehends ministry to physical needs as well as the spiritual. This booklet of selections from the pen of Ellen White, is a call to medical evangelism for the church. The 58th chapter of Isaiah lays upon the church the responsibility of caring for the sick and needy, and represents such service as true worship of God.
| Author | : Christopher G. J. Baker |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 499 |
| Release | : 2013-08-27 |
| Genre | : Technology & Engineering |
| ISBN | : 1461474507 |
Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.
| Author | : Arno Schmidt |
| Publisher | : LibreDigital |
| Total Pages | : 368 |
| Release | : 2003-09-10 |
| Genre | : Cooking |
| ISBN | : 9780471476290 |
The ultimate quick-reference cost control resource for busy kitchens The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget. This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as: Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking Information on caloric counts, nutrition, and seasonal foods Serving sizes accepted in most fine restaurantsA versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more. The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.
| Author | : George Saravacos |
| Publisher | : Springer |
| Total Pages | : 781 |
| Release | : 2015-12-29 |
| Genre | : Technology & Engineering |
| ISBN | : 3319250205 |
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
