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Papers On Culinary Science, Cuisine, & Cooking
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Continental Cuisine / Food In Italy : In Italy, the basic food is pasta - many, many varieties of pasta served with almost as many kinds of sauce. Meals are made up of many courses
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pasta and sauce, soup, vegetables and meat. Wine is often served with the meal. Like many Americans, Italians are relying more and more on the food industry to provide the packaged food that has replaced homemade and fresh from the farm. This 5 page paper examines Italy and it's food from the standpoint of the influence the Italian culture has had on the American definition of Italian cuisine. Bibliography lists 6 sources.
Filename: Italcuis.wps
Convenience Food: Microwave
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A 3 page paper which examines the convenience food, microwave food. Bibliography lists 2 sources.
Filename: RAmicrw.rtf
Cooking And Chemistry
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Ever watched an egg boil? Ever have an urge to
find out what types of chemical processes are occurring as the egg
boils? This 5 page paper explores he chemical processes of cooking.
Bibliography lists 7 sources.
Filename: KTcokchm.wps
Cooking Peruvian Style
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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
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This 6 page paper compares the Culinary
Institute of America with Johnson and Wales Culinary Arts. Bibliography
lists 7 sources.
Filename: KTculnry.wps
Customer Service in Culinary Arts
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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
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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
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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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