Download or read book Young Children s Experimental Cookery written by Elizabeth Carruthers and published by Routledge. This book was released on 2017-12-15 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: Young Children’s Experimental Cookery encourages Early Years practitioners and teachers to take an innovative and creative approach to introducing young children to food and cooking. The book addresses wider issues such as healthy eating and food preparation skills, but also moves beyond the concept of traditional cookery lessons to celebrate food as a creative medium, offering immense scope for multi-sensory exploration and a variety of high quality learning experiences. Practitioners are encouraged to abandon recipes, take a step back, and afford children the freedom to chop, mix, stir and concoct their own creations, exploring fresh ingredients and experimenting with new tastes and smells along the way. Bridging the gap between food preparation and the development of confidence, imagination and creative-thinking skills, this open-ended approach to cooking sessions will equip children with skills which go far beyond those needed in the kitchen. Featuring full-colour photographs throughout, as well as detailed case studies and practical tips for various seasons and food groups, this accessible and exciting resource is ideal for practitioners, teachers, parents and budding chefs! Every school and Early Years setting should have at least one copy in their staff room.
Download or read book Experimental Cookery From the Chemical and Physical Standpoint written by Belle Lowe and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Experimental Food Science written by and published by Academic Press. This book was released on 2012-12-02 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures
Download or read book The Experimental Cook written by Sharad Pradhan and published by Fast-Print Publishing. This book was released on 2018-02-09 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ah! Not another cookery book, you might say. Not quite; this book shows you how you can learn the art of cooking through experimenting with basic cooking processes and techniques.
Download or read book Experimental Cookery written by Belle Lowe and published by . This book was released on 1955 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Introduction to Experimental Cookery written by Edith Holloway Nason and published by . This book was released on 1939 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Experimental Cook Mouthwatering recipes for life on the go written by Amez Sulaiman and published by Foodie Amez . This book was released on 2023-09-02 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: I like to think of myself as an experimental home based chef that loves anything food based. From Thai Tom Yum soup to Kurdish dolma, I love it all. My methods are not entirely conventional but I am confident that they work. Sometimes I add a random ingredient that I thought of on the spot and accidentally create a delicious dish, like the Rainbow Pizza recipe in this book. Almost guaranteed to become the talk of any dinner party. Plus, it’s a great dish to involve the kids in cooking.
Download or read book Experimental Cookery From the Chemical and Physical Standpoint Classic Reprint written by Belle Lowe and published by Forgotten Books. This book was released on 2018-02-11 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Experimental Cookery From the Chemical and Physical Standpoint Many contradictory observations are often made in cookery. This is to be expected, particularly when the materials used are in a colloidal state. Unless the constituents of food products are present in the same amount, and, even if present in the same proportion, if the colloidal particles are not the same size, if the previous treatment, including the thermal and mechanical treatment and the time element, is not exactly duplicated, then even an elementary knowledge of colloid chemistry leads one to expect different results in finished products, because of variation of these different factors. It is not possible to control all these factors. For instance, the variation in ash content of flour, eggs, milk, meat, fruits, and vegetables is nearly always beyond our control. But the necessity for a detailed description of the technic and method followed in reporting results is obvious. Detailed directions in writing the laboratory outline are essential or the technics followed may vary so much that the results are worthless for comparisons. It is of course understood that adequate explanations cannot be offered for all cookery processes. In some instances it is necessary to determine the results time after time and let the theory fit the laboratory facts. In other cases the explanations offered will need to be changed, modified, or replaced by data obtained from future investi gations. In starting the laboratory work the author asks her students to assume the attitude that every result obtained is right. If it is not as expected, what are the reasons? For example, a burned, charred product results from certain procedures. If, when students have used the same proportions, the same ingredients, and tried to follow the same technic, the individual results differ, what are the possible interpretations for the divergence? In the same manner the reported results of other investigators are taken as correct. If the students' laboratory results do not always agree with reported results, interest comes in comparing methods used, the ingredients used, their proportion, and the technic followed, to find explanations for agreement or disagreement. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Experimental Eating written by Tom Howells and published by Black Dog Pub Limited. This book was released on 2014 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, "kitchen laboratory" experiments, food sculptures and other documentation of the transient events that make up this field of work. A selection of short essays situate these contemporary practices alongside various historical and cultural contexts, including: a history of food in modern and contemporary art, such as Gordon Matta-Clarke's FOOD café, Rikrit Tiravanija's FREE and Pad Thai events, and Grizedale Arts and Yangjiany Group's makeshift cafe for Frieze Projects 2012; a study of the connections between dining, theatre and ritual; and a survey of recent research in science and technology, and how this may impact on how we make, eat and perceive food.
Download or read book Experimental Cookery From the Chemical and Physical Standpoint written by Belle Lowe and published by Forgotten Books. This book was released on 2015-06-27 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Experimental Cookery From the Chemical and Physical Standpoint The principal function of this volume is to present our newer knowledge of food preparation and cookery processes from a chemical and physical basis, particularly that of colloid chemistry. In doing this, many results secured from experimental work along these lines at Iowa State College have been included. A condensed arrangement of the data on cookery, which are found in widely scattered sources, has been included also. Many of the sciences serve as a foundation or basis for food preparation. Inorganic, organic, physical, and plant chemistry, as well as physics and other sciences, are necessary for an adequate understanding of many processes in food preparation. But the subject matter herein covered is perhaps more closely related to physical chemistry and the branch of physical chemistry known as colloid chemistry. In fact, so many of the ingredients used in food preparation are colloidal in nature that food preparation may be classed as one field of applied colloid chemistry. As a phase of colloid chemistry it offers a vast field for exploration, for although commercially prepared foods have been studied extensively the problems in connection with their preparation are far from completed. Work along other lines of cookery has hardly started. Some of the older work on cookery needs to be repeated and explained in the light of newer interpretations of science. Because the majority of home economics students have had no opportunity to take even an elementary course in physical or colloid chemistry, it becomes necessary to present a simple outline and explanation of colloid chemistry in its relation to food preparation. Since this is the foundation material for this treatise it seems logical to present it first. But to many persons this is the newest and perhaps the most difficult subject matter in relation to food preparation. Therefore, it is probably better for the student to commence with the chapters on sugar cookery, freezing, and fruits and vegetables, referring only to the few paragraphs in Chapter I needed to understand some of the factors of sugar cookery and freezing. A fundamental understanding of sugar cookery and freezing preparation processes is based largely upon the portion of physical chemistry dealing with solutions, vapor pressure, the boiling point, and the freezing point. This material is outlined in these chapters. But to present the material on colloid chemistry in such a manner in every chapter would lead to many repetitions and make the book unduly long. Hence this material is summarized in Chapter I, although the author realized that it would probably be necessary to review or to present portions of this chapter in connection with subsequent ones. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Science and Cooking Physics Meets Food From Homemade to Haute Cuisine written by Michael Brenner and published by W. W. Norton & Company. This book was released on 2020-10-20 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Download or read book Annual Report of the North Dakota Agricultural Experiment Station written by North Dakota Agricultural Experiment Station (Fargo) and published by . This book was released on 1912 with total page 1020 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Futures written by Gemma Warriner and published by Promopress. This book was released on 2020-04 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: This compilation of food design projects illustrates the possibilities new technologies provide to designers and the ways society perceives food.
Download or read book The Food Lab Better Home Cooking Through Science written by J. Kenji López-Alt and published by W. W. Norton & Company. This book was released on 2015-09-21 with total page 1645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Download or read book The Journal of Home Economics written by and published by . This book was released on 1919 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Teachers Collge Bulletin written by Columbia University and published by . This book was released on 1912 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cornell University Announcements written by Cornell University and published by . This book was released on 1917 with total page 1496 pages. Available in PDF, EPUB and Kindle. Book excerpt:
