As before, this new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years. The book is a classroom book for courses in quantity preparation of food. Sales are declining on this title most likely because the present edition bears a 1992 copyright date. The new edition will contain new material, and will be presented in a more attractive format.
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Book Description
Editorial Reviews
From the Back Cover
Food Preparation Study Course, Fourth Edition, is ideal for food-service employees who want to present attractive, flavorful, and interesting food to their clients. The course will help readers to:
- Plan, select, and prepare foods that will promote optimal nutrition and well being for clients, guests, and personnel in a foodservice organization
- Understand how chemical and physical changes affect foods preparation
- Use standardized recipes and methods to prepare foods in ways that obtain uniformly good products, maximize nutritional value, improve or retain flavor and color, provide texture variety, maintain temperature control, control portion size, and create a pleasing appearance.
The newly updated and revised version of Food Preparation Study Course is a flexible training tool for dietitians, dietary consultants, and dietary managers.
About the Author
Shirley A. Gilmore, Ph.D., R.D., L.D., is a professor of Hotel, Restaurant, and Institution Management at Iowa State University, Ames.
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Inside This Book
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First Sentence:
Fruits are popular at all meals as well as for snacks. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
quantity foodservice operations, quantity foodservices, quantity foodservice managers, recipe header, recipe standardization, shortened cakes, foodservice department, foodservice organizations, compartment steamer, quantity food production, approx time, cycle menu, muffin method, foam cakes, correct pan, recipe adjustments, standardized recipes, menu cycle, stirred custard, quantity recipes, cooked weight, recipe file Key Phrases - Capitalized Phrases (CAPs): (learn more)
Amount Ingredients Amount Procedure, Standardized Quantity Recipe File, Great Good, Shortcake Biscuit, Small Whole, United States, Cherry Cobbler, Department of Agriculture, Uncovered Green, Characteristics of Product, Effects of Cooking, American Egg Board, Extra Standard, Ingredient Quantity Procedure Carrots, Institution Management, Iowa State University, Large Whole, Plain Juice Wrapped Exterior New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Fruits are popular at all meals as well as for snacks. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
quantity foodservice operations, quantity foodservices, quantity foodservice managers, recipe header, recipe standardization, shortened cakes, foodservice department, foodservice organizations, compartment steamer, quantity food production, approx time, cycle menu, muffin method, foam cakes, correct pan, recipe adjustments, standardized recipes, menu cycle, stirred custard, quantity recipes, cooked weight, recipe file Key Phrases - Capitalized Phrases (CAPs): (learn more)
Amount Ingredients Amount Procedure, Standardized Quantity Recipe File, Great Good, Shortcake Biscuit, Small Whole, United States, Cherry Cobbler, Department of Agriculture, Uncovered Green, Characteristics of Product, Effects of Cooking, American Egg Board, Extra Standard, Ingredient Quantity Procedure Carrots, Institution Management, Iowa State University, Large Whole, Plain Juice Wrapped Exterior New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 32
books:
See all 32 books this book cites
- Professional Cooking: WITH Student Access Card for WebCT by Wayne Gisslen in Back Matter (1), and Back Matter (2)
- Food buying guide for child nutrition programs (Program aid) on page 179, and Back Matter
- Exploring Professional Cooking by Mary Frey Ray in Back Matter
- Guide to Good Food (Goodheart-Willcox Home Economics Series) by Deborah L. Bence in Back Matter
- Introduction to Foodservice (10th Edition) by June Payne-Palacio in Back Matter
See all 32 books this book cites
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