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Condition: New. As new. Description: Chapter 1. Introduction to the Profession. Chapter 2. Menus and Recipes. Chapter 3. The Basics of Nutrition and Food Science. Chapter 4. Food and Kitchen Safety. Chapter 5. The Americas. Chapter 6. Chapter 7. Chapter 8. Equipment Identification. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields.
With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource. First released in the Spring of , How People Learn has been expanded to show how the theories and insights from the original book can translate into actions and practice, now making a real connection between classroom activities and learning behavior.
This edition includes far-reaching suggestions for research that could increase the impact that classroom teaching has on actual learning.
Like the original edition, this book offers exciting new research about the mind and the brain that provides answers to a number of compelling questions. When do infants begin to learn? How do experts learn and how is this different from non-experts? What can teachers and schools do-with curricula, classroom settings, and teaching methods--to help children learn most effectively? New evidence from many branches of science has significantly added to our understanding of what it means to know, from the neural processes that occur during learning to the influence of culture on what people see and absorb.
How People Learn examines these findings and their implications for what we teach, how we teach it, and how we assess what our children learn. The book uses exemplary teaching to illustrate how approaches based on what we now know result in in-depth learning.
This new knowledge calls into question concepts and practices firmly entrenched in our current education system. Topics include: How learning actually changes the physical structure of the brain. How existing knowledge affects what people notice and how they learn. What the thought processes of experts tell us about how to teach.
The amazing learning potential of infants. The relationship of classroom learning and everyday settings of community and workplace. Learning needs and opportunities for teachers. A realistic look at the role of technology in education. Author : Ann Cooper,Lisa M. Cooper, a professional chef and consultant to the CIA Culinary Institute of America , argues that dramatic changes must occur in the ways food is shipped, packaged, and processed, as well as in American diets.
She analyzes issues of sustainability, while tracing the history of American food production from an agrarian past to contemporary bioengineering. Annotation copyrighted by Book News, Inc. The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade.
His love of Italian food then propels him further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.
The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen. If you are certain you want to request to index this title yourself, click Submit. Your request has been submitted.
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