Hammond's Cooking Explained 4th Edition
Seiten
1997
|
4th edition
Longman (Verlag)
978-0-582-30573-1 (ISBN)
Longman (Verlag)
978-0-582-30573-1 (ISBN)
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Ideal for students following GCSE Home Economics Food and Nutrition specifications, A Level, BTEC and PGCE.
The fourth edition of Cooking Explained includes:
Recipes given in two formats - the traditional version and an adapted version which is more in line with modern dietary thinking
Up-to-date information which matches current legislation and the curriculum, including COMA and WHO Dietary Reference Values.
Sections on current food quality and safety issues.
Part 1 contains chapters on nutrition and health, the components of food, food choice and hygiene, presentation, kitchens, equipment and information on all the different food types.
Part 2 consists entirely of recipes and has been designed to accommodate healthy meal planning and investigating work.
The fourth edition of Cooking Explained includes:
Recipes given in two formats - the traditional version and an adapted version which is more in line with modern dietary thinking
Up-to-date information which matches current legislation and the curriculum, including COMA and WHO Dietary Reference Values.
Sections on current food quality and safety issues.
Part 1 contains chapters on nutrition and health, the components of food, food choice and hygiene, presentation, kitchens, equipment and information on all the different food types.
Part 2 consists entirely of recipes and has been designed to accommodate healthy meal planning and investigating work.
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.
| Erscheint lt. Verlag | 15.10.1997 |
|---|---|
| Verlagsort | Harlow |
| Sprache | englisch |
| Maße | 191 x 239 mm |
| Gewicht | 746 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Schulbuch / Wörterbuch | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-582-30573-X / 058230573X |
| ISBN-13 | 978-0-582-30573-1 / 9780582305731 |
| Zustand | Neuware |
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