Food Preparation Spaces

The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation  eBooks & eLearning

Posted by interes at Feb. 10, 2017
The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation

The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation by Sarah R. Graff and Enrique Rodríguez-Alegría
English | 2012 | ISBN: 1607321750 | 304 pages | PDF | 4,9 MB
Choosing And Preparing Foods: Basic Nutrition And Food Preparation For Special Students: grade 7-9 (repost)

Choosing And Preparing Foods: Basic Nutrition And Food Preparation For Special Students: grade 7-9
Walch Pub | 1995-01 | ISBN: 0825127025 | 126 pages | PDF | 4 MB
Choosing And Preparing Foods: Basic Nutrition And Food Preparation For Special Students: grade 7-9

Jean Bunnell "Choosing And Preparing Foods: Basic Nutrition And Food Preparation For Special Students: grade 7-9"
Walch Pub | 1995-01 | ISBN: 0825127025 | 126 pages | PDF | 4 MB

Sanitation: Cleaning and Disinfection in the Food Industry [Repost]  eBooks & eLearning

Posted by ChrisRedfield at Dec. 12, 2017
Sanitation: Cleaning and Disinfection in the Food Industry [Repost]

Mario Stanga - Sanitation: Cleaning and Disinfection in the Food Industry
Published: 2010-03-08 | ISBN: 3527326855 | PDF | 611 pages | 15.25 MB

Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks  eBooks & eLearning

Posted by AvaxGenius at Nov. 18, 2017
Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks

Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks By Tong-Jen Fu
English | PDF,EPUB | 2017 (2018 Edition) | 260 Pages | ISBN : 3319665855 | 8.23 MB

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels.

Dimensions of Food, Seventh Edition (Repost)  eBooks & eLearning

Posted by step778 at Nov. 8, 2017
Dimensions of Food, Seventh Edition (Repost)

Vickie A. Vaclavik Ph.D., Marjorie M. Devine Ph.D., Marcia H. Pimentel M.S., "Dimensions of Food, Seventh Edition"
2010 | pages: 362 | ISBN: 1439821674 | PDF | 3,9 mb

CBAC TGA Bwyd a Maeth (WJEC GCSE Food and Nutrition Welsh-language edition)  eBooks & eLearning

Posted by AlenMiler at Oct. 4, 2017
CBAC TGA Bwyd a Maeth (WJEC GCSE Food and Nutrition Welsh-language edition)

CBAC TGA Bwyd a Maeth (WJEC GCSE Food and Nutrition Welsh-language edition) by Helen Buckland
English | 2 Oct. 2017 | ISBN: 1510417109 | ASIN: B075LCF3W6 | 315 Pages | AZW3 | 21.32 MB

Food Flavours  eBooks & eLearning

Posted by Jeembo at April 15, 2017
Food Flavours

Food Flavours by Carolyn Fisher, T. Scott
English | 1997 | ISBN: 0854045384 | 176 Pages | PDF | 18.8 MB

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences.

Understanding Food: Principles and Preparation  eBooks & eLearning

Posted by Grev27 at July 30, 2015
Understanding Food: Principles and Preparation

Amy Christine Brown, "Understanding Food: Principles and Preparation (5th Edition)"
English | ISBN: 1133607152 | 2014 | PDF | 704 pages | 63 MB

Understanding Food: Principles and Preparation [Repost]  eBooks & eLearning

Posted by Bayron at April 30, 2014
Understanding Food: Principles and Preparation [Repost]

Understanding Food: Principles and Preparation by Amy Christine Brown
English | 2007 | ISBN: 049510745X | 688 pages | PDF | 30 MB