Papers On Culinary Science, Cuisine, & Cooking Page 3 of 15
Cooking Peruvian Style [ send me this paper ] This 7 page paper discusses ingredients commonly used to create authentic Peruvian fare. Availability of ingredients, particularly to create ceviche dishes, is highlighted. Also addressed are health concerns regarding the consumption of raw fish. Recommendations by scientists are noted. Bibliography lists 7 sources. Filename: Peruvi.wps
Culinary Schools And Career [ send me this paper ] This 6 page paper compares the Culinary Institute of America with Johnson and Wales Culinary Arts. Bibliography lists 7 sources. Filename: KTculnry.wps
Culture and Food (Four Article Reviews) [ send me this paper ] This 4 page paper examines four articles on the following topics: the future of food, hunger, history of cuisine and culture. Bibliography lists 4 sources. Filename: SA7434.rtf
Customer Service in Culinary Arts [ send me this paper ] This 7 page paper looks at the topic by reviewing literature and then analyzing the issue. Many suggestions are made for improving customer service in businesses related to culinary arts. Attention is paid to restaurant management. Total Quality Management is briefly discussed. Bibliography lists 5 sources. Filename: SA248cul.rtf
Cuts of and Fixins for Beef [ send me this paper ] A 4 page essay on how the various cuts of beef are generally prepared. The paper posits that, although the use of beef has dropped, it is still popular and international. Recipes referenced include terriyaki stirfry, beef bourginnone, hamburgers, pot roast and goulash. Bibliography lists 6 sources. Filename: Beef.doc
Desserts of the Middle Ages [ send me this paper ] This 10 page paper provides an overview of specific types, purposes and cultural views of desserts in the Middle Ages. This paper integrates a view of the role that food played in Medieval times and the correlation between this general view and the types of desserts that were common. Bibliography lists 8 sources. Filename: MHMedDes.rtf
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