por
Hardwick, Geraline B.
Signatura topográfica preferida
641.57 HAR
Fecha de publicación
1978
Formato:
Libros
Relevancia:
54897.6445
Signatura topográfica preferida
DVD 641.815 BAK
Fecha de publicación
2004 2000
Resumen
Provides comprehensive look at the equipment, tools, ingredients and techniques in the bakery.
Formato:
Disco de vídeo
Relevancia:
0.1414
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por
Brown, Amy C., author.
Signatura topográfica preferida
641.3 BRO
Fecha de publicación
2019 2015
Resumen
Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.
Formato:
Letra normal
Relevancia:
0.0657
por
Brown, Amy C.
Signatura topográfica preferida
641.3 BRO
Fecha de publicación
2008
Resumen
"'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher website.
Formato:
Libros
Relevancia:
0.0598
por
Morgan, James.
Signatura topográfica preferida
647.95
Fecha de publicación
2007
Resumen
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Formato:
Recursos electrónicos
Relevancia:
0.0309
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