Download or read book How Chocolate Is Made From Natural Resource to Finished Product written by Kerri O'Donnell and published by The Rosen Publishing Group, Inc. This book was released on 2008-07-15 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is nothing like a fresh candy-bar, or a cup of cocoa, or a dribble of chocolate syrup over dessert to put a smile on a person's face. Readers get to learn how chocolate is made and what it can become. Books of the Real Life Readers Program use real life scenario narratives to help readers further develop content-area reading, writing, and comprehension skills.
Download or read book How is Chocolate Made written by Grace Hansen and published by Abdo Kids Jumbo. This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title will go through the process of how chocolate is made. It will be begin at the cacao tree farms where cacao beans are cleaned and prepped. It will then follow the cacao beans to the manufacturer where they are roasted, winnowed, and turned into delicious chocolate! Aligned to Common Core Standards and correlated to state standards. Abdo Kids Jumbo is an imprint of Abdo Kids, a division of ABDO.
Download or read book From Cocoa Bean to Chocolate written by Robin Nelson and published by Lerner Publications. This book was released on 2012-08 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: Looks at the process behind the making of chocolate, from the growing of cacao bean pods, through drying the beans, transporting them, processing them into cocoa butter, mixing the chocolate, packaging it, and finally eating a chocolate treat.
Download or read book Chocolate Factory written by Rosalind Hayhoe and published by Red Rocket Readers. This book was released on 2006-02-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most people love chocolate. Did you know that chocolate comes from pods on cacao trees? Inside the pods there are cocoa beans. They are dried, roasted and crushed to get cocoa. Machines at the factory make chocolate for us to enjoy. Reading Level 10/F&P Level G
Download or read book My Chocolate Bar and Other Foods written by Helen Greathead and published by Well Made, Fair Trade. This book was released on 2016-08-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: My Chocolate Bar and Other Foods explores the problems faced by farmers and people around the world who produce food, and the environmental problems associated with growing certain products. Case studies show how fair trade projects are helping people achieve better working conditions and a fair price for growing chocolate and other products such as bananas, tea, peanuts, sugar, and honey.
Download or read book Where Food Comes From Beans to Chocolate written by Sarah Ridley and published by Wayland. This book was released on 2021-02-11 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everyone loves chocolate, but do you know where it comes from and how it ends up on supermarket shelves? Follow the story of chocolate through the farming process to manufacturing.
Download or read book How is Peanut Butter Made written by Grace Hansen and published by Abdo Kids Jumbo. This book was released on 2017-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the process of how peanut butter is made, beginning at the peanut farm where peanut plants are grown, through the process of harvesting, shelling, and blanching, and finally showing how the peanuts are broken down into a creamy butter.
Download or read book Toothpaste Before the Store written by Jan Bernard and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains how tooth paste is made, how it is processed and packaged, and how it becomes available to the consumer.
Download or read book Bee to Honey written by Sarah Ridley and published by Wayland. This book was released on 2018-01-25 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: Honey is a tasty food, but do you know where it comes from and how it ends up on the supermarket shelves? Follow the story of honey from the worker bees visiting flowers, through what happens in the hive and the collection process to a jar in your cupboard! The simple text in this book, suitable for children aged 5+, is accompanied by large, attractive photographs. Where food comes from is a series for young children, helping them question where their food comes from. It uncovers the role of bee keepers and others and begins an exploration of food groups. Children studying science topics including how plants change over time and healthy eating will also find these books useful.
Download or read book Seeds to Bread written by Sarah Ridley and published by Where Food Comes from. This book was released on 2018-08-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: K to Grade 3.
Download or read book The Chocolate Addict s Baking Book written by Sabine Venier and published by Page Street Publishing. This book was released on 2020-09-29 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Ultimate Guide to All Things Chocolate Calling all chocoholics—come satisfy your sweet tooth, indulge in your all-time favorites and discover new ways to get your fix with 75 diverse chocolate-based desserts from Sabine Venier, the founder of Also The Crumbs Please. Sabine shares standout takes on classic fudgy desserts as well as creative, interesting twists on treats that readers know and love, including: • Cherry Cheesecake Swirl Chocolate Brownies • Chocolate-Covered Tiramisu Truffles • Mind-Blowing Chocolate Fudge Birthday Layer Cake • Chile Chocolate Lava Cakes • Glazed Bacon Chocolate Donuts • The Ultimate Mississippi Chocolate Mud Pie • No-Bake White Chocolate–Mango Cheesecake • Earl Grey Chai–Poached Pears Dark Chocolate Cake • Ultraflaky Chocolate Croissants (Pain au Chocolat) Perfect for bakers looking for that next great chocolaty recipe or as a gift for the chocolate addict in your life, this book will satisfy every craving.
Download or read book Raw Chocolate written by Matthew Kenney and published by Gibbs Smith. This book was released on 2012-02-01 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now you can enjoy one of the great tastes and textures in raw-raw chocolate. Raw chocolate can be made without a lot of fuss and with great results. This book features truffles, fudge, buttercups, fruit, smoothies, bonbons, and more. With cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is even healthy for you!
Download or read book Chocolate Science and Technology written by Emmanuel Ohene Afoakwa and published by John Wiley & Sons. This book was released on 2011-08-24 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.
Download or read book Sustainable Event Management written by Meegan Lesley Jones and published by Routledge. This book was released on 2014-05-09 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Summary: "Public parties always have and always will be a part of the human story. Yet those who stage events have a social and environmental responsibility to reduce their impacts. Written by a leader in the field, this fully updated, practical, step-by-step guide leads readers through the key aspects of how to understand and manage the impacts of events of any type and scale. Readers are provided with checklists for action and tools for measuring performance and numerous examples and case studies from across the world are integrated throughout"--
Download or read book The Manufacture Of Chocolate And Other Cacao Preparations 2d Ed Rearranged Thoroughly Rev And Largely Rewritten With 87 Illustrations written by Paul Zipperer and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive guide to the manufacture of chocolate and other cacao preparations is an essential resource for chocolate-makers and other professionals in the confectionery industry. It covers every stage of the process, from the selection and roasting of the beans to the molding and packaging of the finished product. The author provides detailed information on equipment and ingredients, as well as practical advice on quality control and troubleshooting. This book will be an invaluable reference for anyone seeking to produce high-quality chocolate products. 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 True History of Chocolate 3e written by Sophie D. Coe and published by Thames & Hudson. This book was released on 2013-06-28 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date.
Download or read book Bread Before the Store written by Jody Jensen Shaffer and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Explains how wheat is farmed and processed into flour; discusses how ingredients are mixed and dough is baked into bread at a factory; and how bread becomes available to consumers."--Publisher's web site.
