Relevant bibliographies by topics / Garnishes (Cooking)

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Academic literature on the topic 'Garnishes (Cooking)'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 July 2025

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Journal articles on the topic "Garnishes (Cooking)"

1

Mulpuri, Gowtham. "Analysis and Study of Coriandrum Sativum Linn as a Promising Component." Journal of Research in Science and Engineering 6, no. 8 (2024): 28–31. http://dx.doi.org/10.53469/jrse.2024.06(08).07.

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Coriander (Coriandrum sativum L.), is a versatile plant associated with the Apiaceae family. It is known as spice which is very popular in India and also used in culinary (leaves called cilantro) like salads, salsas, garnishes, etc. The whole coriander herb, with its abundance of Phytochemical, has a variety of pharmacological qualities that extend beyond its use in cooking. Significant attention has been paid to the potential benefits of coriander essential oil and linalool, two particular chemicals that have been discovered to be effective in treating ulcers and colitis. This review provides
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2

Geddes, Kevin. "Above all, garnish and presentation: An evaluation of Fanny Cradock's contribution to home cooking in Britain." International Journal of Consumer Studies 41, no. 6 (2017): 745–53. http://dx.doi.org/10.1111/ijcs.12387.

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Alforque, Phoebe D. "BEYOND TASTE: EFFECTIVENESS OF TEAM-BASED AND VIDEO-BASED APPROACHES ON STUDENTS' PLATE PRESENTATION SKILLS." Ignatian International Journal for Multidisciplinary Research 2, no. 6 (2024): 725–34. https://doi.org/10.5281/zenodo.11545856.

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The shift in education caused the teachers to use different methodologies and learning strategies to cater to the needs of the students. Given the hands-on nature of cooking instruction, it is crucial for instructors to use teaching approaches that optimize students' learning experiences to enhance their plate presentation skills. This study looked into the effectiveness of the Team-based and Video-based learning approaches on the plate presentation skills of cookery students. A quasi-experimental design was employed. Statistical tools such as mean, standard deviation, and t-test for paired sa
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4

BRYAN, FRANK L., PAUL TEUFEL, SHAHID RIAZ, SABIHA ROOHI, FAHMIDA QADAR, and ZAKA-UR-REHMAN MALIK. "Hazards and Critical Control Points of Street-Vended Chat, a Regionally Popular Food in Pakistan." Journal of Food Protection 55, no. 9 (1992): 708–13. http://dx.doi.org/10.4315/0362-028x-55.9.708.

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A hazard analysis (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) was conducted of a street vendor's operation. Chat is a popular dish in certain areas of Pakistan. It consists of sliced cooked potatoes, fried graham and pulse dough, and chick peas or red beans garnished with lasi (a fermented milk) and a fruit syrup. Staphylococci reached the cooked potatoes during peeling, cutting, and other handling. These bacteria increased up to 105 while the contaminated foods were held for se
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Hadijah, Siti, Elly Liestiany, and Noor Aidawati. "Kemampuan Jenis PGPR dalam Menekan Serangan Nematoda Puru Akar (Meloidogyne spp.) pada Tanaman Seledri (Apium graveolens L.)." JURNAL PROTEKSI TANAMAN TROPIKA 6, no. 1 (2023): 613–20. http://dx.doi.org/10.20527/jptt.v6i1.1698.

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Celery plant (Apium graveolens L.) is a cultivated plant that has high economic value, usually used as food flavoring, cooking seasoning and can also be used as a dish garnish. Functions for health such as drugs to lower high blood pressure for people with hypertension. One pest that can affect the quality and quantity of celery production is root knot nematode (NPA) caused by Meloidogyne spp. This study aims to determine the ability of PGPR species to suppress root knot nematodes (Meloidogyne spp.) on celery. This study was designed using a one-factor Completely Randomized Design (CRD). The f
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García, Christian E., Soraya Paz-Montelongo, Arturo Hardisson, et al. "Macroelement Content (Na, K, Ca, and Mg) in Microwave Foods." Nutrients 17, no. 10 (2025): 1678. https://doi.org/10.3390/nu17101678.

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Background/Objectives: The consumption of microwave ready meals has increased significantly in recent years due to a noticeable reduction in the available time to spend cooking. However, one of the issues about this type of diet is its nutrient intake. The main objective of this study was to determine the content of macroelements (Na, K, Ca, and Mg) in samples of animal origin (omelette, chicken curry, meatballs, shredded meat, and prawns), vegetable origin (vegetable garnish, round rice, pesto pasta, cream of vegetable soup, and chickpeas with spinach), and mixed origin (pizza, lasagna, seafo
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Koike, S. T., and O. Daugovish. "Gray Mold of Green Shiso (Perilla frutescens), Caused by Botrytis cinerea, in California." Plant Disease 96, no. 6 (2012): 908. http://dx.doi.org/10.1094/pdis-02-12-0116-pdn.

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Shiso (Perilla frutescens) is a leafy herb in the Lamiaceae family and is widely used in Japanese and other Asian cuisine for cooking, pickling, oil (from the seeds), and garnish. A number of shiso types are used, though the most common are green shiso (ao-shiso) and red shiso (aka-shiso). In the winter months of 2010 and early spring 2011, a foliar blight disease developed on greenhouse-grown green shiso produced in Ventura County, CA. Initial symptoms were angular, dull green leaf lesions on older foliage. Such lesions often were initiated along leaf edges. As the disease progressed, lesions
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8

Green, Lelia, and Van Hong Nguyen. "Cooking from Life: The Real Recipe for Street Food in Ha Noi." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.654.

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Introduction This paper is based upon an investigation into the life of a street market in the city of Ha Noi in Vietnam, and experience of the street food served on Ha Noi’s pavements. It draws upon interviews with itinerant food vendors conducted by the researchers and upon accounts of their daily lives from a Vietnamese film subtitled in English and French, sourced from the Vietnamese Women’s Museum (Jensen). The research considers the lives of the people making and selling street food against the distilled versions of cultural experience accessible through the pages of two recent English l
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9

Palmer, Shelly M., Donna M. Winham, Jenny L. Baier, and Taylor A. Roe. "The Latino Tienda as Food Oasis not Food Desert." FASEB Journal 31, S1 (2017). http://dx.doi.org/10.1096/fasebj.31.1_supplement.45.6.

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Residents in Latino neighborhoods may feel they are living in a food “desert with limited access to healthy, affordable, and nutritious foods. In fact, some research suggests customers will shop at large chain supermarkets that offer perceived better quality, greater variety, and lower prices for foods if they can. Poor diet, limited access to healthy foods, and low fruit and vegetable intakes increase chronic disease risk and obesity among low‐income groups, including Latinos. However, few studies have examined the contents of Latino markets or tiendas. Unlike chain grocery stores, tiendas ra
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10

Mahon, Elaine. "Ireland on a Plate: Curating the 2011 State Banquet for Queen Elizabeth II." M/C Journal 18, no. 4 (2015). http://dx.doi.org/10.5204/mcj.1011.

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IntroductionFirmly located within the discourse of visible culture as the lofty preserve of art exhibitions and museum artefacts, the noun “curate” has gradually transformed into the verb “to curate”. Williams writes that “curate” has become a fashionable code word among the aesthetically minded to describe a creative activity. Designers no longer simply sell clothes; they “curate” merchandise. Chefs no longer only make food; they also “curate” meals. Chosen for their keen eye for a particular style or a precise shade, it is their knowledge of their craft, their reputation, and their sheer abi
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Books on the topic "Garnishes (Cooking)"

1

Clingerman, Polly. Fast & easy garnishes. Pampered Chef, 1995.

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2

Larousse, David Paul. Edible art: Forty-eight garnishes for the professional. CBI, 1987.

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3

Rogers, Mara Reid. Creative garnishing. Running Press, 1991.

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4

Hartung, Georg. Garnish & decorating made easy. Schiffer Pub., 2011.

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5

Nam, Inja. Art of garnishing. Van Nostrand Reinhold, 1993.

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6

Baskett, Mickey. Gourmet garnishes: Creative ways to dress up your food. Sterling Pub., 2006.

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7

Division, South Africa Homemaking, ed. Voedselgarnering. Afd. Tuisteskepping, Direktoraat Kultuursake, Departement van Onderwys en Kultuur van die Administrasie, Volksraad, 1988.

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8

Hobday, Cara. Food presentation secrets: Styling techniques of professionals. Firefly Books, 2010.

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9

Valigursky, Michelle. Food presentation: Tips & inspiration. Schiffer Pub., 2010.

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10

Escowitz, Sidney. Entertaining edibles: 50 fun food sculptures for all occasions. Sixth&Spring Books, 2004.

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