Courses

The Illustrated Cook's Book of Ingredients

One of the best books you will ever read on buying, ripening, storing, and working with fresh foods fish to meats to cheeses to spices, fruits, and veggies, sourced from around the world with more than 2,500 photos and descriptions. It will serve as an invaluable visual reference for food lovers, chefs, and dietitians. More than 250 recipes.

“Great for anyone who loves to cook.” FS

“A MUST-HAVE for any kitchen.” PVD 2016

Course Expiration Date
Nov-30-2020
Grouped product items
Product Name Price Qty
Book Only (1560)
$22.00
15 CE Paper Test Only (1561)
$118.00
25 CE Paper Test Only (1562)
$138.00
15 CE Book & Paper Test (1563)
$135.00
25 CE Book & Paper Test (1564)
$155.00
15 CE Online Test Only (W1561)
$108.00
25 CE Online Test Only (W1562)
$128.00
15 CE Book & Online Test (W1563)
$125.00
25 CE Book & Online Test (W1564)
$145.00

Book Details

Author
Year Published
2013
Edition
1st Edition
Publisher
DK Illustrated Cook Books
ISBN
978-1465414601
Format
Paperback
Page Count
544
Learning Code
  • (8000) Food Service Systems and Culinary Arts
  • (8015) Cultural/ethnic food and culinary practices
  • (8018) Environmental, agricultural and technologic influences on food systems
  • (8060) Culinary skills and techniques
  • (8100) Food and recipe development and modification
  • (8130) Sensory perception and evaluation of foods and ingredients

Course Objectives

Suggested Performance Indicators: 7.2.11, 8.2.1, 8.3.7, 8.4.3, 8.4.4

Upon successful completion, the users will be able to:

1. Discuss the safest habits and temperatures to store and cook fish or meats.

2. Identify five ways to better choose, store, and prepare fruits or vegetables to retain nutrients.

3. Give more accurate individualized nutritional care to patients and clients on how to improve their diets through choosing more nutritious meat, fish, fruit, and vegetable varieties.

4. More confidently explore and prepare new foods and thus, encourage clients to do the same.

5. Be more aware of cultural food habits and available choices in other cultures.

Recommended For...
  • Registered Dietitian (RD/RDN)
  • Dietetics Technician Registered (DTR/NDTR)
  • Certified Diabetes Educator (CDE)
  • Registered Nurse (RN)
  • Integrative & Functional Nutrition Academy Professional
Why we chose this book
This book has highly regarded content and fascinating photos, so I had to take a look. Beyond the cultural and historical content, the author takes us through the preparation and storage options that increase or destroy nutrients in the various foods—one method is not recommended for all. The course reviewers loved the book.
About the author
Twenty contributing food and cultural experts.