Download or read book Cambridge Hospitality Recipes for Kitchen Skills written by Kelly Evans and published by Cambridge University Press. This book was released on 2011-04 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes for Kitchen Skills is the first resource of its kind, designed especially for the Hospitality student undertaking the Commercial Cookery and Food and Beverage streams. This selection of over 100 recipes has been developed and tested for its range of industry techniques, flavours and ingredients. A new addition to the successful Cambridge Hospitality series, Recipes for Kitchen Skills provides: • strong skill development - develop a central skill and practice at least two more in each recipe • hints and tips for tricky techniques and perfecting presentation • an holistic approach to assessment with multiple modules incorporated and assessed in each recipe • an extended glossary of industry terms Also available - Recipes for Kitchen Skills Teacher CD-ROM.
Download or read book Cambridge Hospitality Recipes for Kitchen Skills Teacher Resource Package written by Kelly Evans and published by . This book was released on 2011-01-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Teachers Package for Recipes for Kitchen Skills is the first resource of its kind, designed especially for the Hospitality student undertaking the Commercial Cookery and Food and Beverage streams. This selection of over 100 recipes has been developed and tested for its range of industry techniques, flavours and ingredients.
Download or read book Cookery for the Hospitality Industry written by Graham Dodgshun and published by Cambridge University Press. This book was released on 2011-08-26 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.
Download or read book Recipes for Food Technology Junior Secondary Workbook written by Sally Lasslett and published by Cambridge University Press. This book was released on 2013-06-13 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cambridge Cooks written by Judith Elstein and published by . This book was released on 2015-11-01 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cambridge, Massachusetts, is the center of a nationally recognized, vibrant restaurant scene. Cambridge Cooks, a publication of the Friends of the Cambridge Public Library, contains a collection of recipes that have been featured in forty-nine of our town's favorite eating-places. The recipes come from chefs at famous restaurants as well as from local favorites:Amelia's Trattoria, Area Four, Asmara, Atasca, Bambara, The Blue Room, Bondir, Catalyst, Craigie-on-Main, Crema Café, Dante, East By Northeast, East Coast Grill, Elephant Walk, EVOO, Flour, Garden at the Cellar, Giulia, Gran Gusto, Greek Corner, Harvest, Henrietta's Table, Koreana, Legal Seafood, Life Alive, Muqueca, Oleana, Orinoco, Park, Puritan, RendezVous, Rialto, Russell House, Salts, Sandrine's Bistro, S&S Restaurant, Sofra, Summer Shack, Tatte, Temple Bar, Toscano, Tupelo, TW Food, Upstairs on the Square, and West Bridge.Clearly written directions encourage readers to try new takes on familiar foods and discover new favorite dishes. Cook's Notes offer helpful tips. Here's a small taste of the contents:International dishes: Korean Bibimbap; Eritrean Spicy Chicken; Cambodian Tofu Malika; Italian Naked Ravioli; Portuguese Fish Stew Seafood: Striped Bass with Rhubarb Relish; Roasted Blue Cod with Olive Oil Crushed Potatoes; Littleneck Clams with Peas, Carrots, and Curry MayonnaiseHearty entrées: Cornish Game Hens in a Pot; Porchetta; Grilled Sausage with Orecchiette; Pumpkin Cannelloni with Walnuts, Sage, and Brown Butter; Grilled Skewers of Lamb with Garlic and RosemaryGrains and Vegetables: Winter Vegetable Tagine with Hazelnuts and Farro Couscous; Red Lentil Hummus; Israeli Tomato Salad; Asparagus Risotto with GorgonzolaDesserts: Chocolate Almond Torte; Homemade Oreos; Lemon-Buttermilk Pudding; Strawberry Mascarpone CupsOne hundred percent of the profits from this book go to the Cambridge Public Library.
Download or read book Kitchen Secrets written by Frances Short and published by Berg. This book was released on 2006-08-07 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the thoughts, values and opinions of home cooks, their practices and experiences, and the skills and knowledge they use to prepare and provide food. It provides new and challenging ways of thinking about cooking, examining and often contesting commonly-held beliefs and theories about the role of practical cookery lessons, dinner parties as showcases for culinary flair and the negative effect of convenience foods on home cooking and kitchen skills.
Download or read book Botswana Cultural Heritage and Sustainable Tourism Development written by Byron A. Brown and published by Cambridge Scholars Publishing. This book was released on 2020-04-16 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book considers cultural heritage and the sustainable development of tourism from an African perspective, with Botswana as the main point of reference. Within the African context, Botswana is renowned for its abundance of cultural heritage and appeal to tourists. The collection reconciles the growing demand to commodify cultural heritages, the quest for cultural heritage preservation and management, and the focus on sustainable tourism development in Botswana. As such, the book is an appraisal of, and meditation on, the business-side of cultural heritage management and the value that cultural heritage resources have at a personal, local and national level. It is an exploration of the nature of Botswana’s cultural heritage, the politics and policies that underpin that heritage, the development of cultural heritage tourism as a sustainable business, the country’s cultural heritage experiences and products, and a confrontation of the hard questions about cultural heritage and the future. As an introductory text, the book gives tourists, tourism students and academics, as well as tourism entrepreneurs, policymakers, and practitioners a basis on which to make decisions.
Download or read book Kitchen Math written by Susan Brendel and published by Walch Publishing. This book was released on 1997 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Even those who donâ t like math are interested in food. Kitchen Math serves up 38 activities connecting basic math operations to purchasing, preparing, cooking, and serving different dishes. Whatâ s really the best price on yogurt? How long should you cook the eggs? How do you read nutrition labels? Your students will practice fundamental math skills while they solve real-life cooking, shopping, and planning scenarios. Comprehensive teacher materials incldue lesson objectives, teaching notes, pre- and post-tests, and complete answer keys.
Download or read book Authentic Mexican written by Rick Bayless and published by Harper Collins. This book was released on 2009-05-21 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is. After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking. This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts. If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.
Download or read book Recipes for Food Technology Middle Secondary Workbook written by Sally Lasslett and published by Cambridge University Press. This book was released on 2013-03-13 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Caterer Hotelkeeper written by and published by . This book was released on 1996 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Download or read book WJEC Hospitality and Catering for GCSE Second Edition written by Judy Gardiner and published by Hodder Education. This book was released on 2012-04-13 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely revised and updated for WJEC's new courses in GCSE Hospitality and Catering, this book is designed to support students throughout their study, coursework preparation and revision for final exams. The book is packed with all the information that students will need for the course and has been expanded to provide more knowledge in some key areas. All the information is presented in a colourful, uncomplicated and concise fashion. It is illustrated with photos and cartoons throughout, bringing the subject alive, as well as hands-on activities and revision questions to ensure your students are suitably prepared for the course. Additional information on topics including job roles, customer care, environmental issues and healthy eating guidelines Assessment advice that reflects the new specifications Exemplar exam questions and answers with exam advice Written by experienced examiners who understand exactly what students need to succeed The first book available for GCSE Hospitality and Catering (Single and Double Award) An ideal resource to support BTEC First in Hospitality and the new Diploma in Hospitality
Download or read book World Food written by Mary Ellen Snodgrass and published by Routledge. This book was released on 2012-09-15 with total page 1882 pages. Available in PDF, EPUB and Kindle. Book excerpt: This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
Download or read book Food Pedagogies written by Rick Flowers and published by Routledge. This book was released on 2016-04-22 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow, buy, prepare, present, cook, taste, eat and dispose of food. In light of this, contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains, including schools, supermarkets, families, advertising and TV media. Illustrated with a range of empirical studies, this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers, churches, activists, health educators, schools, tourist agencies, chefs - think we do not know enough about food and what to do with it, the aims, effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies, diverse contexts, genres and different methods, this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ’food as classroom’ and ’food as teacher’, it provides theoretical resources for opening up the concept of pedagogy, and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.
Download or read book The Classic Italian Cook Book written by Marcella Hazan and published by Alfred a Knopf Incorporated. This book was released on 1976 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the techniques for making pasta and provides regional and traditional recipes for antipaste, vegetables, salads, desserts and fruits, and first, second, and cheese courses
