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Full-Text Articles in Education
Culinary Internship And The European Mobility Action Plan Part Two: Towards An Understanding Of The Culinary Life And Internship, Frank Cullen
Articles
In the context of the paper, the role of part two is to provide an overview of culinary life and of the many celebrated chefs who travelled to gain culinary experience before Erasmus funding was available for internship. I also use this paper to provide a synopsis of kitchen systems and present a review of studies related to internship. I attempt to provide some insight into internship and culinary practice in order to augment the understanding of culinary internship. This paper commences with a short review of Georges Auguste Escoffier, one of the most celebrated chefs of all time and …
Nf98-357 Alzheimer's Disease And Nutrition, Carol Ray, Wanda M. Koszewski
Nf98-357 Alzheimer's Disease And Nutrition, Carol Ray, Wanda M. Koszewski
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact examines diet considerations that should be made for Alzheimer's patients.
Ec96-450 Let's Preserve: Meat, Poultry, Fish And Seafood, Julie A. Albrecht, Dennis E. Burson
Ec96-450 Let's Preserve: Meat, Poultry, Fish And Seafood, Julie A. Albrecht, Dennis E. Burson
University of Nebraska-Lincoln Extension: Historical Materials
Canning meat, poultry and seafood is one way to preserve food for the future. This publication provides accurate, up-to-date methods for safe canning of meat, poultry and seafood.
For general directions on how to can, refer to “Let’s Preserve: Canning Basics” EC90-434.
Nf91-32 A Quick Consumer Guide To Safe Food Handling, Dennis Burson, Julie A. Albrecht
Nf91-32 A Quick Consumer Guide To Safe Food Handling, Dennis Burson, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact provides strategies to avoid foodborne illnesses.