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Examining soybean utilization technology, this text covers principles, processing and product applications, and emphasizes recent technology and new ways to utilize and process soybeans. It includes the many food and industrial uses of soybeans, with emphasis on soybean foods and food ingredients, including potential neutraceuticals and disease preventive foods. Up-to-date information on biotechnological advances and research findings on soybean nutrition and health benefits are also included. T...

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of this handy manual, which guides a student through the fundamentals and basic principles of food preparation, from the recipe to the table, the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desser...

Includes: - Individual sections for professional and apprenticeship program profiles- Quick Reference Chart listing degree type and programs- Expert career-planning advice from chefs and school directors- Index of certificates and/or degrees offered by programs

Offers information on more than three hundred career training programs and apprenticeships, and includes advice on how to select the right program, find scholarships, and plan a successful career.

Follows the owner and chef at a restaurant as she goes about all the tasks that are necessary to prepare and serve good food.

A full-flavored overview of more than 500 professional and apprenticeship programs in the U.S. and overseas.

For courses in Quantity Food Production and Foodservice Management. THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved i...

As the hospitality industry has continued to grow, it has become a huge growth area for careers and jobs. This biennial guide to US college courses in the hospitality industry is compiled by the accrediting body for hospitality and tourism educational courses and is heavily sponsored by the hospitality industry - companies such as Marriott, McDonald's, Stouffer, Pepsico, Disney World, Hyatt, and ARA Services. It includes listings of over 500 college and university courses designed to educate and...