Basic Food Preparation A Complete Manual

Author : Usha Raina, Sushma Kashyap, Vinita Narula, Saila Thomas, Suvira, Sheila Vir, Shakuntala Chopra
Publisher : Orient Blackswan
ISBN 13 : 9788125040354
Total Pages : 507 pages
Book Rating : 4.58/5 ( download)

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Download or read book Basic Food Preparation: A Complete Manual written by Usha Raina, Sushma Kashyap, Vinita Narula, Saila Thomas, Suvira, Sheila Vir, Shakuntala Chopra and published by Orient Blackswan. This book was released on 2010 with total page 507 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Department Of Food And Nutrition
Publisher : Orient Blackswan
ISBN 13 : 9788125023005
Total Pages : 516 pages
Book Rating : 4.03/5 ( download)

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Download or read book Basic Food Preparation (Third Edition) written by Department Of Food And Nutrition and published by Orient Blackswan. This book was released on 2001 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Lady Lrwin College
Publisher :
ISBN 13 : 9780861316892
Total Pages : 357 pages
Book Rating : 4.94/5 ( download)

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Download or read book Basic Food Preparation written by Lady Lrwin College and published by . This book was released on 1986 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : June C. Gates
Publisher :
ISBN 13 : 9780030134418
Total Pages : 324 pages
Book Rating : 4.12/5 ( download)

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Download or read book Basic foods written by June C. Gates and published by . This book was released on 1976 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Frank D. Conforti
Publisher : John Wiley & Sons
ISBN 13 : 1118591399
Total Pages : 256 pages
Book Rating : 4.90/5 ( download)

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Download or read book Food Selection and Preparation written by Frank D. Conforti and published by John Wiley & Sons. This book was released on 2012-11-21 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.

Author : Marcy Gaston
Publisher : Lulu.com
ISBN 13 : 9781304937322
Total Pages : 192 pages
Book Rating : 4.21/5 ( download)

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Download or read book Fundamentals of Food Preparation: Lab Manual written by Marcy Gaston and published by Lulu.com. This book was released on 2014-04-28 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Food Preparation is a lab manual for students wanting to learn the basics of preparing food. The book covers the basics from knife skills and making stock to exploring cakes and pastries. Each unit covers a concept and includes evaluation exercises, experiments, recipes and unit questions. This manual is useful for students in nutrition, dietetics, and family consumer sciences. Instructors who are using this manual for a class can contact the author for the answer key to the unit questions.

Author : Kathy Knight
Publisher :
ISBN 13 : 9781524923860
Total Pages : 298 pages
Book Rating : 4.69/5 ( download)

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Download or read book Food Preparation written by Kathy Knight and published by . This book was released on 2017-08-23 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Margaret McWilliams
Publisher : Prentice Hall
ISBN 13 : 9780135048092
Total Pages : 396 pages
Book Rating : 4.95/5 ( download)

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Download or read book Illustrated Guide to Food Preparation written by Margaret McWilliams and published by Prentice Hall. This book was released on 2008-08-20 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those interested in food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions – covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation.

Author : Margaret McWilliams
Publisher :
ISBN 13 : 9780916434120
Total Pages : 0 pages
Book Rating : 4.25/5 ( download)

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Download or read book Illustrated Guide to Food Preparation written by Margaret McWilliams and published by . This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. For those in food science, dietetics, and nutrition careers.

Author : S. Tyabji
Publisher : Orient Blackswan
ISBN 13 : 9788125022503
Total Pages : 108 pages
Book Rating : 4.03/5 ( download)

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Download or read book Mirch Masala (Revised Edition) written by S. Tyabji and published by Orient Blackswan. This book was released on 2002-10 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a selection of Surayya Tyabji s classic recipes that was first published in 1975 and has been a best selling title since then. Here are a hundred classics in Indian cooking Moghlai, many from Hyderabad, and a pick of favourites from all over with the choice of menus that hunt up well-loved native combinations. Not just mirch and masala, but a composite range of recipes that not only tempt your kitchen wit but also help you turn out things that taste as good as they sound.