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Technology of Cereals
A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.
Applied Cookery
None
Let's Cook with Cereal!: Delicious & Fun Cereal Dishes Kids Can Make
Make cooking super simple with these Super Simple Recipes. This book features a delicious main ingredient kids will love, cereal! With step-by-step instructions on how to make the easy and tasty recipes like corn flake balls and cocoa & fruit parfait, young cooks will jump at the chance to prepare their favorite food in new ways. Includes measuring guides and tools and ingredients lists to help enhance early learning. Aligned to Common Core Standards and correlated to state standards. Super Sandcastle is an imprint of Abdo Publishing, a division of ABDO.
Applied Cookery
None
Cereals and Pasta in Family Meals
Abstract: Cereals and pasta are good sources of food energy at relatively low cost. Cereals and cereal products are widely used in combination dishes, breads, cookies, and pastry. Whole grain cereals and pasta furnish a number of nutrients; whole grains add fibers to the diet. Pasta, in combination with other protein foods, helps stretch the food dollar. The bulletin is a guide to buying, storing and cooking cereals and pasta. Recipes feature cereals and pasta in appetizers, main dishes, meat accompaniments, salads, soups, breads, and desserts. Recipes are included for making homemade noodles and ravioli. The buying, storage and cooking guidelines for cereals include breakfast cereals, rice products, cornmeal and hominy grits, and bulgur. Pasta varieties are explained.
Kent's Technology of Cereals
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
Manual of Home-Making
This 1919 work is an essential reference guide to all aspects of household management. This book provides the homemaker with detailed instructions on planning meals, home decor, home architecture, and all aspects of sewing.
Essentials of Food Science
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Basic Food Preparation (Third Edition)
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
