More related to cooking
Subject: Food & Nutrition
First Teaching: September 2016
First Exam: June 2018
Engage your students in all aspects of food and nutrition, improve their practical food preparation skills and prepare them for assessment with this book written specifically for the new WJEC Food and Nutrition GCSE for Wales.
This book is endorsed by WJEC.
- Ensures your students understand the subject content with accessible explanations of all concepts, including simple definitions of key words
- Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout
- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners
- Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks
- Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. This edition is published in partnership with City & Guilds, further enhancing the book's reputation as the gold standard in the Hospitality and Catering industry.
- Break down key techniques with 50 step-by-step photo sequences
- Hone your presentation skills with photos of each recipe
- Test your understanding with questions at the end of each unit
- Prepare for assignments, written tests and synoptic assessments with the new assessment section
- Access professional demonstration videos with links throughout the book
- Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques
- Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens
- Fully up-to-date information on health and safety practice and nutritional data
- Includes professional tips on preparation and presentation
Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
With My Revision Notes for OCR GCSE Food and Nutrition you can:
Take control of your revision: plan and focus on the areas you need to revise with content summaries and commentary from authors Anita Tull and Megan Pratt
Show you fully understand key topics by using specific examples to add depth to your knowledge of nutritional issues and processes
Apply food and nutrition terms accurately with the help of definitions and key words on all topics
Improve your skills to tackle specific exam questions with self-testing and exam-style questions and answers
Get exam-ready with last-minute quick quizzes at http://www.hodderplus.co.uk/myrevisionnotes
Subject: Food Preparation
First Teaching: September 2016
First Exam: Summer 2018
Unlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the WJEC Eduqas GCSE Food Preparation and Nutrition exam.
- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic.
- Use the exam tips to clarify key points and avoid making typical mistakes.
- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it.
- Get ready for the exam with tips on approaching the paper, and sample exam questions with model answers and commentary.
Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices.
- See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques
- Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section
- Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit
- Access professional demonstration videos with links throughout the book
With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery.
Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet.
Teaching the best in the business for 50 years - don't train to be a chef without it.
In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can easily improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
These simple truths form the cornerstone of Gudrun Jonsson's new book The Gut Reaction Eating Plan. It demonstrates that it is possible to enjoy a delicious and broad range of foods against a background of what may seem to be chronic difficulties with digestion - simply by recognising your problem and eating only what is best for you. The book is packed with mouthwatering recipes that are coded to tie in with the many and varied eating plans, as well as tips for overcoming colds and hangovers. It even suggests how you can stay better once you are better.
"There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal
Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.
This exciting new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.
Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru
Andoni Luiz Aduriz - Mugaritz - Spain
Heston Blumenthal - The Fat Duck - UK
Tony Conigliaro - DrinksFactory - UK
Sang Hoon Degeimbre - L'Air du Temps - Belgium
Jason Howard - #50YearsBim - UK/Caribbean
Mingoo Kang - Mingles - Korea
Jane Lopes & Ben Shewry - Attica - Australia
Virgilio Martinez - Central - Peru
Dominique Persoone - The Chocolate Line - Belgium
Karlos Ponte - Taller - Venezuela/Denmark
Joan Roce - El Celler de Can Roca - Spain
Dan Barber - Blue Hill at Stone Barns - USA
Kobus van der Merwe - Wolfgat - South Africa
Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
Alex Atala - D.O.M - Brazil
María José San Román - Monastrell - Spain
Keiko Nagae - Arôme conseil en patisserie - Paris
Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike.
- Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs
- Master important skills with dozens of step-by-step sequences which guide you through advanced techniques
- Get hints, information and valuable advice on working in a professional kitchen from real chefs
- Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research
- Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text
Become supermarket savvy Shop for:
* Nutrient-packed ingredients
* The healthiest convenience foods
* Choices for special needs including weight control, heart health and gluten-free
* Prepare meals in minutes
* Incorporates the healthiest mix of fresh, wholesome, and time-saving foods
* Quick, delicious and satisfying!
* Meets nutritional guidelines from leading health organizations
* Inspire and entertain
* Serve balanced meals your guests will love
* Learn healthy habits for every day
"The recipes and meals are delicious and simple to prepare and the book is filled with helpful nutrition strategies that can be seamlessly incorporated into any busy schedule. The meals meet specific nutrition criteria that align with recommendations by leading health organizations to help control weight and reduce the risk for disease." -Leonard Kaizer, MD., Medical Oncologist
"Franceen delivers inspirational ideas for start to finish dinner party menu planning that's fun and entertaining. The food will be so good, your guests won't even know they are eating healthy." -Will Chizmar, CEO Star Culinaire
In Kitchen Mysteries, Hervé This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples for instance, how sautéing in butter chemically alters the molecules of mushrooms so that cooks of every stripe can thoroughly comprehend the scientific principles of food.
Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Hervé then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.
By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook.
Even before the first recipe appears, there are pages of important information you need to know: a long list of definitions, tables of measurements and equivalents, and commentary on stoves and kitchen tools. The simplest meal is breakfast, so the first recipes are for preparing fresh and stewed fruits, breakfast cereals, coffee and tea, eggs, breakfast meats, and toast. Then the author tells you how to have a complete meal ready on time and all about seasonings.
The meat of the book is next: chapters on buying and cooking meats, fish and seafood, poultry and game, vegetables from artichokes to turnips, and how to make basic sauces, soups, cereal products, casseroles, salads and salad dressings, breads and biscuits, desserts (pies, cookies, cake, and more), and some jams and jellies.
Most cooks only learn the basics of cooking when it's absolutely necessary — after a recipe fails because the cook was unclear about what to do. This book teaches you the essentials of cooking at the beginning and gets you started in the right direction. Beginners will find it invaluable, and experienced cooks will learn a few things from it as well — things they should have learned when they were beginners.
This is a question that Chef Ike, a popular culinary educator in North Carolina, has heard countless times over four decades in the kitchen and the classroom. Realizing that theres truly no time like the present, Chef Ike puts nearly forty years of experience and love into the creation of this gift to his students and fans. In his opinion, travel is the best teacherand he has gathered his favorite international discoveries for you.
Chef Ike has done the math for you, too. These easy-to-follow recipes also include precalculated ingredient lists, allowing you to easily scale the recipe to accurately create delicious food for a few friends, a small group, or a large crowd.
Whether you enjoy cooking for your family and friends, creating memorable dinner parties, or dreaming of one day running your own catering company, Chef Ike can help. This collection showcases his favorite international, regional, and local dishes, providing detailed instructions on how to make them in your own kitchen. Plus, its also perfect for the youngor young-at-heartwho want to try their hand at cooking.
The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was?
How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking.
For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.
Tired of the same slow-cooked meals? Best-selling cookery writer Katie Bishop's latest collection of mouth-watering dishes will motivate you to dust off your slow cooker and enjoy tasty, satisfying food.
From flavour-packed main meals such as Beef Curry with Whole Spices, Aromatic Chicken with lemon and Creamy Roasted Garlic and Rocket Pasta Sauce, to yummy desserts like Moist Orange and Almond Cake and Double Chocolate and Pear Pudding, Katie offers straightforward dishes that can be prepared in advance and eaten when you're ready.
Katie’s fresh ideas, helpful advice on making the most of your cooker and easy-to-follow recipes provide new inspiration for anyone who wants to produce perfect meals every time.
• Soups and light meals
• Chillis and pasta sauces
• Curries and spicy dishes
• Braises and stews
• Super-slow food
• Feasts and celebrations
• Puddings, cakes and sweet sauces
innocent is the UK and Europe's favourite smoothie brand. innocent's mission is to make it easy for people to do themselves some good. And to make it taste nice at the same time. As one of the UK's largest growing food and drinks companies, the innovative team at innocent have been making smoothies, veg pots and fruit tubes for years. Now it's time to let their expertise shine out on its own in the family kitchen.
'The innocent recipe book for kids' is a brilliant source of classic, smart meals and drinks for the whole family from quick breakfasts, snacks-on-the-go, to clever lunches and big dinners all served up with the innocent twist. Including a separate section on food for journeys, top tips to bag your five-a-day with minimum fuss, helpful portion ratios in relation to children's ages, a clear breakdown of seasonal food and some clever solutions to overcome the resistance of the most reluctant diners, this book informs about healthy eating habits and fully engages children in the cooking process.
Using ingredients that are super rich in specific nutrients and other good stuff to keep your little ones nice and healthy, from food for bears, to broccoli trees and secrets feasts, this book is packed full of great food and drinks perfect for picky eaters and growing appetites.
If you are ready to lose the excess fat, if you want to be full of beans and radiant with energy, but you don’t want to renounce to flavour in your diet, then paleo eating is the answer you have been looking for. In this book you will find that all the recipes are absolutely packed with flavours from all over the world, and you will also find that no recipe will ask you to cook prepare and cook more than you are already doing...
All the recipes in this book are easy to prepare, economical and absolutely healthy with a range of:
- Meat mains
- Fish mains
- Desserts with non-refined sugars
The Practical Chef’s Reference: A Compendium of Charts, Formulas, and Ratios is designed to serve as a data reference and a basic formula reference. Developed to address the need for a compact, single source, comprehensive culinary data reference, this book provides broad coverage of culinary arts fundamentals in an accessible chart format.
Types of Multipurpose Food Processors
How to Work with a Multipurpose Food Processor
Pâté de foie a la Crème
Quiche au Roquefort
Ham and Cheese Snacks
Crunchy Garden Vegetable Dip
Oriental Spinach Soup
Quick Soup Ideas
Soup Base for Cream Soups
Marinated Fresh Vegetables
Basil French Dressing
Green Goddess Dressing
Old Chinatown burger
Sweet and Sour Sauce
Quick Main Dish Ideas
2 Tone Brownies
Baking the Pastry Shell
Baking Your Pastry – Blind Baking
Ever since mankind has been inventing new food making processes like boiling, baking, brewing, stewing, the science of food preparation down the ages has not changed much, even though the world has gone through astonishing technological development.
However, many of these food making, and preparing processes have been made easier, with the use of technical machinery. So in grandmother’s time, when food was prepared by chopping, slicing, dicing, and mixing and mincing was done by beating up the spices and the herbs in a pestle and mortar, nowadays we have food processors ready at hand.
What will it feel like to be the proud owner of a body filled with energy, health and vitality? Add to this the peace of mind of knowing exactly what's on the menu weeks in advance. Imagine putting your feet up while others are scurrying around trying to figure out what to prepare for breakfast, lunchboxes and dinner. What can you do with the extra time in the mornings and evenings?
"My days just weren't my own and I had no time to myself at all until I discovered these helpful tips and tricks!" Cindy from Alabama
Announcing "Busy Mom's Mealtime Mastery"
With this complete and handy guide Maggie Fitzgerald has made it easy and simple to free up precious time and energy, and walk away with a healthy, vibrant body for you and your family. With a background in nutrition and "in-the-trenches" experience planning meals for her own family, Maggie is the go-to expert for meal planning.
Brilliant shopping tips How to solve the leftover puzzleWhat basics to stock your pantry, cupboards and fridge with so you're never caught off guardWorrisome facts you need to know about the Genetically Modified "monster", and how to keep your family safe from itStep-by-step system showing you exactly what to do, taking all the guesswork and overwhelm out of organizing your mealtimesHow to actually stick to your shopping budget - easily!How to avoid wastageTips for saving money on groceriesHow to avoid unhealthy snackingHow to make a meal plan that's a perfect fit for you, your family and your budgetBy the time you're finished reading this guide you'll realize the power of this "secret weapon" you're holding. Saving you tons of time and money, and turning mealtimes into quality family times again. If you can do with more time, energy and money in the bank, then this book is for you!
Want to fix healthy meals but don't have a lot of time? Don't worry! Inside you'll find over 20 Betty Crocker recipes that are great-tasting, good for you—and take 30 minutes or less to put on the table. All dishes are low in saturated fat, and main courses have no more than 420 calories. Delicious, healthy meals have never been easier!
For more great ideas visit bettycrocker.com
This handy reference examines, explains, and traces the basics of nutrition, the value of vitamins, minerals, fats, proteins, the science behind food-processing and the modern food industry. It traces nutrition—and nutritional misconceptions—throughout history. It explains how to read food labels and what to watch for in food additives. From the newsworthy to the practical and from the medical to the historical, this entertaining and informative book brings the complexity of food and healthy nutrition into focus through the well-researched answers to nearly 900 common questions, such as …
How do our muscles obtain energy?
What is a calorie in terms of nutrition?
How are calories measured?
Why do vegetarians need to know about complementary proteins?
How does a person interpret how much fat to eat based on the daily calories they want to consume?
What is omega-9?
How have trans fats in foods changed in the past—and how might they change in the future?
Can dense carbohydrates that are high in fat and calories affect our sleep?
What are some “healthier” natural sweeteners?
What recent study indicated that red wine and dark chocolate are not as healthy as we think?
What are some of the worst ways to cook vegetables that destroy nutrients?
What is the Maillard reaction?
What recent study showed how beer can help grilled foods?
How does human taste work?
Does the percent of water in our system change as we age?
What’s the difference between gluten sensitivity, celiac disease, and wheat intolerance?
What “sugar” can act like a laxative?
What did the ancient Roman soldiers eat?
Why did so many men die from starvation during the American Civil War?
What does the word “natural” mean on a label?
Why will food labels change in the near future?
What are genetically modified organisms (GMOs)?
Is there a controversy concerning farmed fish versus wild-caught fish?
What is irradiation of food?
Why is high fructose corn syrup so controversial?
How can diet help with premenopausal symptoms in women?
Can soy products lower my cholesterol?
Why do some people seem to eat whatever they want—and still lose or maintain their weight?
Janella Purcell is passionate about good food and feeling great. And she wants to share her knowledge.
Drawing inspiration from Traditional Chinese Medicine as well as the Japanese macrobiotic diet, Janella's recipes encompass what we should be eating in each season and the sorts of foods our bodies need to remain healthy and strong. Just as importantly, Janella's food is simply delicious.
Open the book and enjoy the range of beautiful and easy recipes that take you from breakfast through to dessert with yummy, healthy drinks and snacks for any hour. Dedicated to a core philosophy of food as medicine and focusing on gluten-free, dairy-free, vegan and vegetarian options, Eating for the Seasons is a refreshing and entirely delicious approach to food and flavours that might just change your outlook, your health and your life.
Subject: Home Economics
First Teaching: September 2017
First Exam: June 2019
Fully updated to cover the 2017 CCEA Home Economics: Food and Nutrition GCSE specification, this new edition of the market-leading textbook will guide your students through the content, prepare them for assessment and help you deliver an engaging, cost-effective Home Economics: Food and Nutrition course.
- Ensures your students understand even the most challenging topics such as nutrition and consumer law with clear, accessible explanations of all subject content and simple definitions of key words
- Helps students apply their understanding of food and nutrition with engaging and cost-effective practical food preparation and cooking activities
- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners
- Prepares students for Controlled Assessment with guidance on the Practical Food and Nutrition task
- Supports exam preparation with advice on preparing for the written paper and practice exam-style questions throughout
Cooked (2013) by Michael Pollan is a journalistic study of cooking in the modern world, where convenience foods have rendered the need to cook and the knowledge of cooking relatively rare. Cooking is essentially defined as the transformation of raw ingredients using fire to make barbecue, water to make braises, air to make bread, and earth to make fermented food. Cooking helps to pre-digest raw ingredients…
Inside this companion to the book:
· Overview of the Book
· Insights from the Book
· Important People
· Author's Style and Perspective
· Intended Audience
About the Author: With Instaread, you can get the notes and insights from a book in 15 minutes or less.
Visit our website at instaread.co.
This books opens with chapters giving specific examples of the application of modeling techniques to vitamin A, carotenoids, folate, vitamin b-6, glycogen phosphorylase, transthyretin, amino acids, and energy metabolism. Obtaining kinetic data on internal processes is a major challenge; therefore, the text includes chapters on the use of microdialysis and ultrafiltration, use of membrane vesicles, and culture of mammary tissue.
Many of the authors use the Simulation, Analysis and Modeling program which allows compartmental models to be described without specifying the required differential equations. The final sections of the book, however, present some more mathematical descriptions of physiological processes, including bioperiodicity, metabolic control, and membrane transport; discussions of some computational aspects of modeling such as parameter distributions, linear integrators and identifiability; and alternative mathematical approaches such as neural networks and graph theory.Specific, detailed examples of applications of modeling to vitamins, proteins, amino acids, and energy metabolismNovel methods for collecting kinetic data--microdialysis, ultrafiltration, membrane vesicles, and the culture of mammary tissueMathematical treatment of complex metabolic processes including bioperiodicity, metabolic control, and membrane transportComputational approaches to distribution of kinetic parameters, evaluation of linear integrators, and identifiabilityAlternative mathematical approaches--neural networks and graph theoryDetailed descriptions of the application of modeling to a variety of nutrients
Find out how the halogen oven can become an indispensable item of equipment in your kitchen with Norma Miller's comprehensive guide.
Choose the right halogen oven for your needs.
Maximize the benefits of using the halogen oven.
Adapt your own recipes to the halogen oven.
This book contains 150 tasty recipes, all personally tried and tested in the latest halogen ovens by Norma Miller. All the traditional favourites, such as Shepherd's Pie, Toad in the Hole, Sweet and Sour Pork, Chicken Curry, Lasagne and Poached Salmon are here, plus some exciting new contemporary recipes, including Nutty Pork Meatballs, Fish Kebabs with Mango Salsa, and even Sweet Orange and Chocolate Pizza.
Good Food Eat Well: Simple super-food recipes is a comprehensive collection of 150 fresh and reasonably priced recipes which make eating healthily straightforward and achievable. All of our recipes have been chosen for their health-giving ingredients, whether that’s memory-boosting turmeric or stamina-enhancing beetroot. So whether you’re looking to improve your health, lose a few pounds or just want to feel lighter and brighter, our super-food recipes will help you achieve your goal.
All the recipes are short and simple with easy-to-follow steps, and all are accompanied by a full-colour photograph of the finished dish.
For 25 years, EatingWell has combined great recipes with smart nutrition advice. Now with these easy recipes, eating clean is finally both simple and achievable. Most of the recipes take less than 45 minutes start to finish. There’s even a chapter of 15-minute dinners. Ingredient lists are short and focused on whole foods, all of them easy to find. Beyond dinner, packable recipes for breakfast, lunch and snacks work with any schedule, all presented with a no-nonsense, science-backed approach. A clear intro chapter and savvy shopping advice throughout teach the principles of clean eating that are worth incorporating into any diet. And it all comes back to taste—recipes like Asparagus Tabbouleh, Chicken with Lemon-Herb Sauce and Blueberry Cobbler show how delicious clean eating can be.
Getting dinner on the table night after night can be a challenge. So it’s no surprise that busy moms often rely on fast food, takeout, and convenience meals like macaroni & cheese, chicken nuggets, and fries. The kids love it but the drawback is that little twinge of guilt moms feel every time they feed their family another not-so-healthy meal. At the end of the day, many children end up with a poor diet high in sugar, saturated fat, and calories … a major factor in the rising rates of obesity.
Finally, here are realistic guidelines designed to give families a healthy meal makeover.
The Moms lay out a 5-Step Meal Makeover Plan, explaining how to market good nutrition to kids, establish food rules, and make life easier in the kitchen.
In The Best of the Bunch chapter they reveal which brands of kid convenience foods–hot dogs, frozen pizza, and more–are the best tasting and most nutritious ones out there.
The Moms show how to stock a healthy pantry and whip up delicious anytime meals using pantry staples.
They even serve up 120 reworked recipes for family favorites such as Fast-as-Boxed Macaroni & Cheese, Squishy Squash Lasagna, Cheesy Broccoli Soup, Sweet Potato Fries, and Chocolate Pudding with Toppers.
Good Food Eat Well: Cheap and Healthy is a comprehensive collection of fresh, healthy and reasonably priced recipes for every day of the week. It includes 150 balanced recipes based on store-cupboard ingredients, from delicious smoothies and soups to hearty main meals and tasty but better-for-you treats.
All the recipes are short and simple with easy-to-follow steps, and all are accompanied by a full-colour photograph of the finished dish.
Like many of us trying to feed our families, Siri Daly is a very busy cook. As a mother of three under the age of 10, TODAY food contributor, and wife of a bicoastal traveling man, Carson Daly ("The Voice" host and TODAY show co-host), Siri often doesnÕt know which end is up. Siri is not a serious cook, but she is serious about her foodÑand what she serves her family, friends and loved ones. Siriously Delicious is organized by how a busy mom gets through her dayÑbreakfast, lunch, happy hour (her favorite!), dinner with sides, and dessert. SiriÕs recipes are created with three goals in mind: to create food that is delicious and satisfying for both kids and adults, to prepare dishes packed with traditionally comforting flavors and ingredients (think cheese, avocado, chocolate!), and to make each recipe approachable for even a novice cookÑno trips to specialty food stores are required.
Whether youÕre looking for easy-to-cook recipes your kids will devour, such as mouth-watering Bacon Pizzadillas, or youÕre dying to relax with a Spicy Grapefruit Cocktail when the days feel too long, this cookbook has a recipe for every occasion. Siri also includes extra tips to make your time in the kitchen easier: Siriously Simple offers a hack or time-saving tip, Siriously Sinful details how to make something even more indulgent, Siriously Nutritious explains how to make something healthier, and Siriously Mini advises how to satisfy the kiddos. Filled with SiriÕs often hilarious anecdotes, Siriously Delicious will not only feed your familyÕs bellies but hopefully deliver a belly laugh along the way.
This is the ideal resource for anyone working towards foundation learning courses in hospitality and catering, including Introduction to the Hospitality Industry at Entry level or Level 1, the Level 1 NVQ in Food Preparation and Cooking or other foundation Vocational Studies programmes that incorporate basic food preparation and cooking skills. It is illustrated with hundreds of photos that bring the hospitality industry to life.
- Outlines the basics of working in the hospitality industry with clear, easy-to-understand language and photos to aid visual learners
- Works through simple recipes with clear step-by-step sequences
- Provides varied activities throughout to help students remember key facts easily
- Differentiates with 'Stretch yourself' activities
<p><br />Despite the huge gains in nutritional knowledge, healthy eating has not become easier. In our time-poor society, fewer people regularly cook and eat at home, and many rely on take-away and fastfoods. In effect, we are suffering from malnutrition in the midst of plenty, along with many modern lifestyle diseases: obesity, diabetes, heart disease and cancer. A leading nutritionist for over 25 years, Catherine has educated a generation of Australians about healthy eating and getting the most from their diet. In this updated edition of the <em>Complete Food and Nutrition Companion</em>, Catherine presents an A-Z guide of everything you need to know to get healthy, live longer and live better. With more than 500 entries covering whole foods, processed foods, additives, nutrients, supplements and more, this is the ultimate family reference for good health and nutrition.</p>
As the beloved and longtime news anchor and co-host of the TODAY show, current West Coast anchor of the TODAY show, host of Access, and co-host of Access Live, as well as the mother of two young boys, Natalie Morales knows how hard it can be night after night to get a healthful dinner on the table that the whole family will enjoy. Morales was born in Taiwan to a Brazilian mother and Puerto Rican father, and she lived around the world as a child—Panama, Spain, and Brazil. That multicultural experience fed her love for good food, but it’s her experience as a working mom that taught her how to cook on the run and keep her recipes healthful. The result is a personal collection of 125 recipes Morales makes at home for her family, including Chicken in Garlic Sauce, Grilled Chimichurri Soy Steak, Sweet and Spicy Slow Roasted Pork, and Pesto Shrimp with Lemon Pepper Fettuccine.
properties of the contractile proteins
biochemical and physical changes during the conversion process
changes occuring during storage and preservation
functional properties of the myofibrillar system
sensory and nutritional composition.
This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.