Last edited by Akitaxe
Monday, April 27, 2020 | History

6 edition of Food preparation guide & cook book found in the catalog.

Food preparation guide & cook book

the natural total health system

by Sherry Klinger

  • 191 Want to read
  • 14 Currently reading

Published by Medicus Formulas in Woodland Hills, Calif .
Written in English

    Subjects:
  • Low-fat diet -- Recipes.,
  • Reducing diets -- Recipes.

  • Edition Notes

    Other titlesFood preparation guide and cook book.
    StatementSherry Klinger & J. Leichtberg
    ContributionsLeichtberg, J. (Joshua)
    Classifications
    LC ClassificationsRM237.7 .K585 1993
    The Physical Object
    Paginationv, 223 p. ;
    Number of Pages223
    ID Numbers
    Open LibraryOL1034305M
    LC Control Number93228605


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Food preparation guide & cook book by Sherry Klinger Download PDF EPUB FB2

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A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on.

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THE COMPLETE FAMILY COOK BOOK (Cookbook, Recipes, A Simplified guide to the preparation of culinary delights in virtually every food category) Rated. Eating food or drinks contaminated with germs can cause food poisoning, stomach pain, cramps, diarrhea, swollen belly, parasites, fever, hepatitis, typhoid, weakness and dehydration, constipation, and other problems.

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food borne illness is fundamental. A food borne illness is simply a disease that is carried, or transmitted, to human beings by food. Throughout your training, you will receive information concerning proper temperatures of food storage and serving, as well as, cleanliness standards, proper use of chemical cleaning, and disinfectant products.

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Because the book has a beginner focus, you won’t find the more unusual or involved recipes that many other books emphasize. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of °F ( ºC) as measured with a food thermometer before removing meat from the heat source.

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