TITLE

Kitchen Tips

PUB. DATE
October 2007
SOURCE
PN;Oct2007, Vol. 61 Issue 10, p42
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers tips on how to make food preparations easier and more convenient. According to the article, cooks should have the right tools such as nonstick pans, small stick blenders, countertop choppers and other small appliances. It is also advisable to clean in between baking tasks because it is less tiresome than doing it all at the end of the project. The article also states that ingredients can be substituted in order to create a better result in the preparation of food.
ACCESSION #
26633737

 

Related Articles

  • Reducing fat and sugar in baked recipes.  // Confectionary Production;May2014, Vol. 80 Issue 3, p8 

    The article reports on the launch of the baking replacement ingredient Trimbake, which reduces the fat and sugar content of baked recipes, in Great Britain.

  • What's Eating Filbert Grape? Clark, Maria Pilar // Snack Food & Wholesale Bakery;Mar2006, Vol. 95 Issue 3, p44 

    The article reports on the development of bakery products using fruits and nuts as one of the ingredients to appeal more customers and provide more healthy foods. INSETS: Depp Impact;Don Juan DeMango;Pine Nuts of the Caribbean.

  • ingredient showcase.  // Snack Food & Wholesale Bakery;Feb2002, Vol. 91 Issue 2, p58 

    Presents several ingredients and products used in baking products in the U.S. Introduction of Cheddar cheese flavor by Edlong Flavors; Use of All Soft emulsifier for frozen yeast-raised goods; Availability of bromate-free conditioners from Lallemand.

  • Teaching New Tricks. Strzelecki, Molly // Snack Food & Wholesale Bakery;Feb2003, Vol. 92 Issue 2, p49 

    Focuses on the importance of knowledge of basic ingredients for baked products manufacturers in the U.S. Development of innovative food products; Use of alternative ingredients; Safety for dry dairy ingredients.

  • Q&A. Wright, Ylla // Australian Table;Nov2005, Vol. 7 Issue 4, p12 

    The article presents information on bicarb. Bicarb or bicarbonate of soda is one of the ingredients in baking powder, so it is not the same. Baking powder is made up of bicarbonate of soda and cream of tartar. When dissolved in water, the acid and alkali react and create carbon dioxide gas,...

  • Bake healthier treats. Gordon, Glenn Michael // Self;Dec2007, Vol. 29 Issue 12, p92 

    The article recommends five alternative ingredients that can replace a third of the all-purpose flour in recipes in order to bake healthier treats. Spelt can be mixed into cookies, oat bran can be mixed into muffins, buckwheat can be mixed into pancakes, rye can be mixed into homemade bread and...

  • fridge NOTES.  // Vegetarian Times;Mar2007, Issue 348, p96 

    The article offers a list of common baking substitutes for missing ingredients and tips for cutting onions without crying. Buttermilk can be replaced by a mixture of vinegar, lemon juice and milk. Fruit juice is a common substitute for rum or liqueur. For honey, the common substitute is a...

  • Reduced-fat bakery goods: Meeting the taste challenge.  // Prepared Foods;Jul93, Vol. 162 Issue 8, p79 

    Discusses developments in the production of low-fat bakery foods. Need for the industry to meet taste challenges; Alternative ingredients used in the production of bakery goods; Properties of these ingredients.

  • Dietary Fiber with Added Value.  // Food Marketing & Technology;Apr2013, Vol. 27 Issue 2, p4 

    The article focuses on the significance of dietary fiber in human nutrition. It states that through the enrichment of foods with fiber, such as baked goods, would help people fill their lack in dietary fiber intake. It cites some of the nutritional benefits of dietary fiber including enhanced...

  • Bakers, Buy Local. McCormick, Margaret // Syracuse New Times;12/11/2013, Issue 2204, p12 

    The article focuses on various ingredients used in the production of desserts and other food items in the festive seasons. It states the need of these ingredients in the production of tender, tasteful and flaky baked food items. Various food items including lard for production of tender pie...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics