MARC record from Internet Archive

LEADER: 02013cam 2200373Ia 4500
001 ocm41575691
003 OCoLC
005 20210804133132.0
008 990621s1997 enka 001 0 eng d
040 $aESU$beng$cESU$dUV0$dUKM$dY9U$dYDXCP$dOCLCF$dOCLCQ$dOCLCO$dOCLCA$dUKMGB
015 $aGBA9B8416$2bnb
016 7 $a015436820$2Uk
020 $a0435420828
020 $a9780435420826
035 $a(OCoLC)41575691
082 04 $a664$221
100 1 $aRidgwell, Jenny.
245 10 $aSkills in food technology /$cJenny Ridgwell.
260 $aOxford :$bHeinemann,$c1997.
300 $a96 pages :$bcolor illustrations ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
521 $aAge 11-14.
505 0 $aWhat is food technology? Skills and knowledge. How food products are made. Designing a food product. Getting information for research. Disassembling food products. Design ideas. Food hygiene. Food safety. Preparing food for cooking. Cooking methods. Equipment for food technology. Uses of food ingredients. Nutrients. Healthy eating. Nutrition labelling. Writing a specification for a food product. Writing a recipe. Food systems and control. Temperature and control. Planning and making. Hazard analysis. Modifying a food product. Quality. Tasting and testing. Cooking and serving instructions. Portion control. The cost of food products. Preserving food. How long will food keep? Food labels. Packaging food products. Making food in quantity. Foods for vegetarians. Design a soup. Design and make a sponge pudding. Ready-to-eat meals and desserts. Food design and the law. Using IT.
650 0 $aFood industry and trade.
650 7 $aFood industry and trade.$2fast$0(OCoLC)fst00930843
938 $aYBP Library Services$bYANK$n3770364
029 1 $aAU@$b000014271154
029 1 $aNZ1$b4911665
029 1 $aUNITY$b084425857
029 1 $aUKMGB$b015436820
994 $aZ0$bP4A
948 $hHELD BY P4A - 30 OTHER HOLDINGS