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E-book Molecular Gastronomy Techniques
Gastronomy is the art or practice of selecting, cooking, and eating “good” food. Most food writers and expert chefs say that gastronomy is a term that indicates a form of respect for the art of preparing and serving food. Over time, some foods fall out of favor and, as a result, new foods are invented. The molecular gastronomy trend adds “science” to the art of selecting, preparing, ser…
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- 39 hlm
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- 641 ISB m
E-book Become a Barista
Cofee is grown typically between the Tropic of Cancer and the Tropic of Capricorn where conditions are ideal for the species. There are two main branches of the cofee varietal, Robust and Arabica. Robusta is less favoursome, high yielding with high pest tolerance. Hence, it is great for cheaper, low-quality instant cofees. Arabica makes up the majority of the cofee grown in the world and is wha…
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- 24 hlm
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- 641 BLA b
E-book Professional Baking
Before human beings learned to plant, they gathered wild foods. The seeds of various wild grasses, the ancestors of modern grains, were rich in nutrients and valued by prehistoric peoples as important foods. These seeds, unlike modern grains, had husks that clung tightly to them. People learned that by toasting the seeds, probably on hot rocks, they could loosen the husks and then remove them b…
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- 9781118083741
- Deskripsi Fisik
- 812 hlm
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- 641 GIS p
E-book Dasar-dasar Kuliner Semester 1
Apakah kalian pernah pergi ke suatu tempat untuk bersenang-senang dalam waktu tertentu, menikmati hidangan yang berbeda, ataupun melepas penat? Jika pernah, kalian telah melakukan kegiatan berwisata. Pada saat melakukan kegiatan wisata, kalian disebut wisatawan. Undang-Undang Nomor 10 Tahun 2009 tentang Kepariwisataan menjelaskan bahwa wisata merupakan kegiatan perjalanan yang dilakukan oleh se…
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- 192 hlm
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- 641 HAS d
E-book Culinary Basics : Culinary Skills Manual 2018
Like restaurants and other foodservice operations across the country, school nutrition operations are transforming. School nutrition standards require schools to offer more fruits, vegetables and whole grains. Students demand tastier, fresher and more contemporary menu items. While this brings some challenges it also brings many opportunities to add new, exciting items to your menu. This class …
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- 287 hlm
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- 641 POW c
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah