A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.
Spontaneous parties, unstructured suppers, impromptu invitations, unexpected guests at any time of the day - welcome to Prepped!, a new, time-saving, inspirational and delicious way of cooking.
A survival guide to get you prepared for a disaster while saving money. We all know that emergencies, disasters and unexpected events are headed our way. We just do not know when the unforeseen will happen. You might know that you want to prepare for unanticipated or surprising situations, but you cannot buy equipment or pay for the knowledge that you know you need. At times we find ourselves in a situation that doesn't allow us to spend money. This book will help you to learn about what it takes to be prepared for the next coming disaster in the cheapest way possible. You can learn how to get an education, put food in your pantry, store water, have good health and save a little money along the way. Modern techniques and time-honored methods fill the pages of this book. Each page guides you through the best and easiest ways to NOT spend money to get what you need for the least out-of-pocket cost. Good luck as you put into practice these methods to a prepared future with a little cash in your pocket!
This book brings together a selection of studies written by specialists from universities and/or research institutions from every continent. The processes of change in systems of production, commercialisation, and consumption of food, as well as the problems and nutritional habits analysed here, develop within the framework of the technological and socio-productive transformations experienced in many parts of the world as a consequence of the transition from traditional rural societies to the predominantly urban and industrial societies of our time. Many of these societies are affected by the fluctuations, questions, or socio-economic uncertainties caused principally by what is named globalisation. The authors involved in this volume are from a variety of backgrounds and their theoretical-analytical focuses regarding eating habits are quite diverse. However, independent of their different perspectives and scientific disciplines (Anthropology, Communication, Economy, Marketing, Medicine, Nursing, Psychology and Sociology), all of these authors are united in their concerns regarding similar food processes and problems, such as the industrialisation of food production, junk food, fast food, eating disorders, overeating, obesity, the impacts of ideal body images on eating behaviours, lifestyles and feeding, anorexia, bulimia, organic foods, healthy foods, functional foods, and so on. Moreover, in a time shaped by a worldwide standardisation of eating habits, the search for identity, specificity, or distinction through the acquisition and consumption of foods is commonplace in many chapters of the book. Likewise, these chapters show a generalised interest on the negative effects of the advertising and communications media that often drive patterns of food consumption and provoke desires for ideals of beauty and body forms prejudicial to health. As the editor states in the preface, all this occurs in an ever more modernised and globalised world in which artificial procedures of the production of industrial foods that are quite opaque to the general public become increasingly widespread. In such a world, while people's concerns over the healthiness of foods increase, we are witnessing a non-stop expansion of markets for organic food, as well as the repeated manipulation of growing consumers' preferences for certain foodstuffs that they believe are healthy or have specific natural qualities. This manipulation frequently takes place through a variety of advertisements that announce a series of industrial foods as supposedly possessing these qualities. Obviously, a priority objective of these and other advertising strategies is to increase sales in the agro-alimentary sector in a context of obvious over-production and over-supply, which in turn is translated into the stimulation of food consumption. This would help explain such developments in the current consumer society, which is explored in further detail in many chapters of this book.
Alfred's Basic Prep Course, Lesson Book A is specifically designed for beginners who are five years old and up. Through the use of appealing music and attractive illustrations, it is no wonder that Lesson Book A is the most widely used young beginner's piano book now available. This course takes into consideration the normal attention span, as well as the small-sized hands of the young beginner. Shortly after beginning, the young student will be able to play "Merrily We Roll Along." A companion CD is included. The complete Prep Course consists of six books (Levels A through F). This course is most effective when used under the direction of a piano teacher or experienced musician.
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