Fundamentals Of Food Preparation First Edition

Author : Marcy Gaston
Publisher : Cognella Academic Publishing
ISBN 13 : 9781516598335
Total Pages : pages
Book Rating : 4.34/5 ( download)

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Download or read book Fundamentals of Food Preparation (First Edition) written by Marcy Gaston and published by Cognella Academic Publishing. This book was released on 2020-07-17 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.

Author : Marcy Gaston
Publisher : Cognella Academic Publishing
ISBN 13 : 9781516598304
Total Pages : pages
Book Rating : 4.0X/5 ( download)

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Download or read book Fundamentals of Food Preparation (Preliminary Edition) written by Marcy Gaston and published by Cognella Academic Publishing. This book was released on 2019-12-31 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Romeo T. Toledo
Publisher : Springer Science & Business Media
ISBN 13 : 1461570522
Total Pages : 615 pages
Book Rating : 4.23/5 ( download)

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Download or read book Fundamentals of Food Process Engineering written by Romeo T. Toledo and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 615 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.

Author : Marcy Gaston
Publisher :
ISBN 13 : 9781607975649
Total Pages : pages
Book Rating : 4.45/5 ( download)

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Download or read book Fundamentals of Food Preparation written by Marcy Gaston and published by . This book was released on 2015 with total page 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 : Margaret McWilliams
Publisher : Prentice Hall
ISBN 13 : 9780132412353
Total Pages : 0 pages
Book Rating : 4.57/5 ( download)

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Download or read book Food Fundamentals written by Margaret McWilliams and published by Prentice Hall. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in Introductory Foods and Introductory Food Preparation. This book explains the how's and the why's that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.

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 : Jeanne H. Freeland-Graves
Publisher : Merrill
ISBN 13 : 9780023396410
Total Pages : 0 pages
Book Rating : 4.15/5 ( download)

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Download or read book Foundations of Food Preparation written by Jeanne H. Freeland-Graves and published by Merrill. This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Designed for the first college course in food preparation, the book's aim is to present in usable form the basic principles of food preparation and to illustrate these principles so that the student may develop high standards. Part I covers the scientific principles related to food. Part II examines the economics and management aspects of food preparation, factors affecting food evaluation, and governmental food regulations. Part III discusses the preparation of foods, highlights cooking principles, and relates these principles to methods of preparation. It also includes discussion of factors affecting preparation, such as the composition and storage of foods, as well as the effects of cooking on palatability and nutritive values. Part IV suggests procedures for preserving food in the home and summarizes current information on food additives.

Author : Donald V. Laconi
Publisher : Wiley
ISBN 13 : 9780471595236
Total Pages : 0 pages
Book Rating : 4.33/5 ( download)

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Download or read book Fundamentals of Professional Food Preparation written by Donald V. Laconi and published by Wiley. This book was released on 1995-02-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.

Author : Sarah Labensky
Publisher :
ISBN 13 : 9781292443751
Total Pages : 0 pages
Book Rating : 4.58/5 ( download)

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Download or read book On Cooking: A Textbook of Culinary Fundamentals, Global Edition written by Sarah Labensky and published by . This book was released on 2022-07-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Also available with MyLab Culinary MyLab(tm) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.