ERIC Number: ED163188
Record Type: RIE
Publication Date: 1978-Oct
Let's Talk about Foods. Food Facts for the Commercial Kitchen.
This book is designed to provide related information to students in food trades. The material is presented in a series of brief paragraphs intended to stimulate discussion or elaboration of the information presented. Each page contains drawings to illustrate the information given. The book addresses the following subjects: (1) sanitation, health, and personal hygiene, (2) safety, (3) organization of commercial kitchens, (4) a glance at the history of food and food processing, (5) cooking tools and equipment, (6) vegetables, (7) dairy products, (8) other cooking staples, (9) herbs, spices, and condiments, (10) meats, (11) poultry, (12) fish, and (13) shellfish. The materials contain definitions, tips, guidelines, explanations, and general and specific information related to food and food preparation. An index is included. (CSS)
Descriptors: Adult Vocational Education, Cooking Instruction, Equipment, Food, Food Service, Food Standards, Foods Instruction, Health Education, History, Hygiene, Instructional Materials, Job Training, Postsecondary Education, Safety Education, Sanitation, Secondary Education, Vocational Education
New Jersey Vocational-Technical Curriculum Laboratory, Building 4103, Kilmer Campus, Rutgers University, New Brunswick, New Jersey 08903 ($7.50, plus postage)
Publication Type: Guides - General
Education Level: N/A
Sponsor: New Jersey State Dept. of Education, Trenton. Div. of Vocational Education.
Authoring Institution: Atlantic County Area Vocational-Technical School, NJ.; Rutgers, The State Univ., New Brunswick, NJ. Curriculum Lab.