Cooking Explained
Seiten
1988
|
3rd Revised edition
Longman (Verlag)
978-0-582-33184-6 (ISBN)
Longman (Verlag)
978-0-582-33184-6 (ISBN)
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Designed for students studying food and nutrition at GCSE and A level and for those following BTEC and teacher training courses, this textbook provides information for assignments and investigations, and stresses diet and its effect on overall health. A wide selection of recipes is also included.
Jill Davies has revised this edition which is designed for students studying food and nutrition at GCSE and A level and for those following BTEC and teacher training courses. The textbook provides information essential to assignments and investigations and stresses diet and its effect on overall health. It looks at the components of food and food types, as well as giving recipes arranged by food varieties. Information is presented in such a way that meals can be planned and recipes developed with various factors in mind, including dietary goals, different customs and religious beliefs and the function and interaction of certain foods types. Large summary tables are given for easy reference, on such topics as kitchen equipment, types of cheeses and the preparation of vegetables.
Jill Davies has revised this edition which is designed for students studying food and nutrition at GCSE and A level and for those following BTEC and teacher training courses. The textbook provides information essential to assignments and investigations and stresses diet and its effect on overall health. It looks at the components of food and food types, as well as giving recipes arranged by food varieties. Information is presented in such a way that meals can be planned and recipes developed with various factors in mind, including dietary goals, different customs and religious beliefs and the function and interaction of certain foods types. Large summary tables are given for easy reference, on such topics as kitchen equipment, types of cheeses and the preparation of vegetables.
Part 1: diet and health; the components of food; choice of meals; wheat and other cereals; flour mixtures; raising agents; potatoes; fruit and vegetables; pulses and nuts; meat; poultry and game; fish; eggs; milk; fermented dairy products; fats, oils and cream; sugars and sweeteners; flavourings; beverages; food hygiene; preservation of food; "convenience foods"; introduction to kitchens and equipment. Part 2 Recipes on: soups, dips and spreads; savoury sauces and stuffings; breads and savoury scones; pastry and batter; rice, pasta and other cereals; potato dishes; vegetable dishes; salads; meat dishes; fish dishes; egg dishes; cheese dishes; sweet dishes; beverages.
| Überarbeitung | Jill Davies |
|---|---|
| Zusatzinfo | b&w line drawings, photographs, tables |
| Verlagsort | Harlow |
| Sprache | englisch |
| Maße | 190 x 250 mm |
| Gewicht | 750 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-582-33184-6 / 0582331846 |
| ISBN-13 | 978-0-582-33184-6 / 9780582331846 |
| Zustand | Neuware |
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