Cooking fish

This article deals with a review on how supercapacitor (SC) electrode materials get developed from bio-waste like cooked chicken bone waste (CCBW), chicken egg shells, fish gills, fishbone waste, and biodegradable and non-biodegradable marine wastes such as plastics, mangroves, chitosans, and mussel shells, which provide economic benefit for the substantiality of supercapacitor technology.

22p visergeyne 18-06-2024 0 0   Download

Ebook "Essentials of food science (Third edition)" is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectines and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

565p manmanthanhla0201 27-02-2024 7 2   Download

Part 1 book "Seafood science - Advances in chemistry, technology and applications" includes content: Introduction to seafood science; fermentation of seaweeds and its applications; recent advantages of seafood cooking methods based on nutritional quality and health benefits; oil tannage for chamois leather; fish protein coating to enhance the shelf life of fishery products; recovery of fish protein using Ph shift processing,... and other contents.

269p muasambanhan01 13-12-2023 3 3   Download

Continued part 1, part 2 of ebook "Cooking essentials for the new professional chef: The food and beverage institute" provides readers with contents including: the recipes; mise en place and stock recipes; soup recipes; sauce recipes; meat entrées; poultry entrées; fish entrées; vegetarian entrées; international entrées; vegetable side dishes; potato, grain, and pasta dishes; breakfast recipes; salads and salad dressings; sandwiches and pizzas; hors d'oeuvres and appetizers; sausages, patés, and terrines; kitchen desserts; cakes and pastries; weights and measures conversions;...

319p lytamnguyet 04-08-2023 11 5   Download

Ebook "Food and drink: From the nation's favourite TV cookery series complete cookery know-how" is a reminder of essential cookery techniques, such as chopping, mixing and measuring and the book also features many useful conversion charts and cooking times. In addition to all this invaluable information, Food and Drink contains 100 recipes for everything from cooking the perfect roast and making gravy to creating tasty and healthy home-cooked meals for family and friends. Please refer to part 2 of the ebook for details!

154p lytamnguyet 04-08-2023 8 5   Download

Part 1 of ebook "How to cook better" provides readers with contents including: essentials; timing and preparation; equipment; health and safety; health and nutrition; taste and smell; ingredients and techniques; starch; fruit and veg; fish; poultry and game birds;...

115p lytamnguyet 04-08-2023 4 3   Download

Part 1 of ebook "Advanced professional cooking" provides readers with contents including: Chapter 1 - The modern kitchen; Chapter 2 - Introduction to advanced cooking; Chapter 3 - Sauces; Chapter 4 - Soups; Chapter 5 - Salads, pastas, and other first courses; Chapter 6 - Fish and other seafood; Chapter 7 - Poultry and feathered game;...

358p lytamnguyet 04-08-2023 8 4   Download

Part 1 of ebook "Classical and contemporary Italian cooking for professionals" provides readers with contents including: ingredienti e modi di preparazione fondamentali/basic ingredients and preparations; antipasti/appetizers; zuppe/soups; uova/eggs; pasta/pasta; riso e risotto, polenta e gnocchi/rice and risotto, polenta and gnocchi; fondi di cucina e salse/stocks and sauces; pesce e frutti di mare/fish and shellfish;...

336p lytamnguyet 04-08-2023 5 4   Download

Part 1 of ebook "Classical cooking: The modern way recipes (Third edition)" provides readers with contents including: Chapter 1 - Basic preparations; Chapter 2 - Soups; Chapter 3 - Appetizers; Chapter 4 - Eggs and cheese; Chapter 5 - Fish and shellfish;...

209p lytamnguyet 04-08-2023 6 5   Download

Continued part 1, part 2 of ebook "Essentials of professional cooking" provides readers with contents including: understanding poultry and game birds; cooking poultry and game birds; understanding fish and shellfish; cooking fish and shellfish; understanding vegetables; cooking vegetables; potatoes and other starches; salads and salad dressings; sandwiches and hors d'oeuvres; breakfast preparation, dairy products, and coffee and tea;...

328p lytamnguyet 04-08-2023 10 5   Download

Part 1 of ebook "Fundamentals of professional food preparation: A laboratory text-workbook" provides readers with contents including: laboratory conduct and responsibilities; sanitation and safety; the food preparation process; the cooking process; standardized recipes and measurement; enlarging recipes; costing recipes; measuring temperatures; stocks and soups; thickening agents; sauces; vegetables; rice; pasta; fish and seafood;...

98p lytamnguyet 04-08-2023 3 3   Download

Ebook "Step-by-step Cajun cooking" provides readers with contents including: cajun-creole appetizers; seafood; blackened fish; shrimp gumbo; stuffed peppers with crabmeat; eggplant filled with seafood; shrimp jambalaya; meat and poultry; cajun-style roast beef; chicken and smoked ham jambalaya; cornish hens stuffed with cornbread;...

64p lytamnguyet 04-08-2023 10 5   Download

This study examined the effects of different surimi-to-silver catfish ratios (0/100, 20/80, 40/60, 60/40, 80/20, and 100/0) and potato starch concentrations (3, 5, and 7%) on the properties of fish sausage. The surimi-to-catfish ratio affected the moisture, fat, protein, and ash content of the sausage; as well as cooking loss, greenness, lightness, and hardness.

15p eclipsewinn 16-11-2022 34 4   Download

Continued part 1, part 2 of ebook "The professional chef: The culinary institute of America" provide readers with content about: soups; mise en place for meats, poultry, and fish; fabricating meats, poultry, and fish; grilling and broiling, roasting and baking; steaming and submersion cooking; braising and stewing; mise en place for vegetables and fresh herbs; cooking vegetables; cooking potatoes; cooking grains and legumes; cooking pasta and dumplings;...

121p duonghanthienbang 05-10-2022 9 5   Download

Chapter 8 - Stocks and sauces. After reading this chapter, you should be able to: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;...

31p runordie9 27-09-2022 34 4   Download

Chapter 14 - Understanding fish and shellfish. After reading this chapter, you should be able to: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish,...

20p runordie9 27-09-2022 12 4   Download

Chapter 15 - Cooking fish and shellfish. In this chapter, we apply basic cooking principles to the preparation of fish dishes. Our goals are to cook the product just to doneness, to preserve moisture and texture, and to preserve and enhance natural flavors.

14p runordie9 27-09-2022 13 4   Download

Part 1 of ebook "Vietnam tourism occupational standards: Food preparation" provides readers with information about standards such as: prepare and make primary stock(s); prepare, cook and finish primary gravies and hot sauces; prepare, cook and finish primary soups; cook and finish primary fish dishes; cook and finish primary shellfish dishes; cook and finish primary meat dishes;... Please refer to part 1 of the ebook for details!

112p tieuvulinhhoa 22-09-2022 8 5   Download

Part 1 of ebook "The cook's book: Techniques and tips from the world's master chefs" provide readers with content about: sauces and dressings; foams; stocks and soups; flavorings; Latin American cooking; eggs and dairy products; fish and shellfish; Japanese cooking; poultry and game birds; Indian cooking; meat;... Please refer to part 1 of the ebook for details!

325p tieuvulinhhoa 22-09-2022 27 5   Download

The demand for ready to eat and ready to cook products are gradually increasing because of their convenience. Considering the demand for ready to eat fish products especially in developing countries like India, there is an instant need to diversify our fish based products. Pangasius is a candidate species for inland aquaculture but the yellow discoloration problem in its fillet has restricted its production recently. Therefore, an attempt has been made in the present investigation to utilize Pangasius mince for making a ready to eat snacks product i.e.

11p angicungduoc5 12-06-2020 14 2   Download