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Overview

academic monitoring

The process of observing students' academic progress in one or more subject over a period of time. It is used by teachers to compare the performance of a particular student to that of ...

brining

brining   Reference library

Timothy P. Guinee

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017
Subject:
Society and culture, Cookery, Food, and Drink
Length:
1,177 words

..., vol. 1: General Aspects . 3d ed., edited by Patrick F. Fox , Paul L. H. McSweeney , Timothy M. Cogan , and T. P. Guinee , eds., pp. 207–259. London: Elsevier Academic, 2004. Guinee, T. P. , and B. J. Sutherland . “Salting of Cheese.” In Encyclopedia of Dairy Sciences , vol. 1, 2d ed., edited by John W. Fuquay , Paul F. Fox , and P. L. H. McSweeney , pp. 595–606. London: Academic, 2011. International Dairy Federation . The Importance of Salt in the Manufacture and Ripening of Cheese . Special Issue 1401. Brussels: International Dairy Federation...

alcoholic strength and measurement

alcoholic strength and measurement   Reference library

Gary Spedding

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013
Subject:
Society and culture, Cookery, Food, and Drink
Length:
1,058 words

...is denoted in degrees Plato (°P) and winemakers refer to it as degrees Brix. See balling scale , hydrometer , plato gravity scale , and specific gravity . As fermentation continues, the sugars in the extract are consumed and the SG of the liquid drops. The brewer monitors the progress of fermentation by following the changing SG (or Plato) value until it reaches a terminal value (the maximum degree of fermentation). However, as sugars are consumed the alcohol content rises and the “extract” in the beer is not read correctly and is regarded as the...

fermentation

fermentation   Reference library

George Philliskirk

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013
Subject:
Society and culture, Cookery, Food, and Drink
Length:
3,279 words

...to flocculate. This is necessary at the end of fermentation to facilitate yeast separation, but if applied too early, it can cause incomplete fermentation and leave excessive levels of diacetyl in the finished beer. See diacetyl . The progress of the fermentation is usually monitored by following the specific gravity drop and/or increase in alcohol content. Yeast growth and alcohol production deplete the sugar concentration and the pH falls as nitrogenous materials are used up and the yeast secretes organic acids. Flavor compounds are generated during yeast...

Food Reform Movements

Food Reform Movements   Reference library

Nicolas Larchet

The Oxford Encyclopedia of Food and Drink in America (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

...initiatives led to the creation of the country's first Food Policy Council, established by a Knoxville city council resolution in 1982 to ensure “that all citizens have access to an adequate and nutritious food supply” (government officials were also sensitive to the need to monitor the city's capacity to supply and dispose of food for the coming World's Fair). Meanwhile, one of the first systematic efforts to study the U.S. food system was undertaken by Rodale Press, the publishing company founded by Jerome I. Rodale , an author, editor, and health...

Genetically Modified Foods

Genetically Modified Foods   Reference library

Astrid Ferszt and John Lang

The Oxford Encyclopedia of Food and Drink in America (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

...a product may be subject to review by one or more of these agencies; their responsibilities are usually complementary, but in some cases, their responsibilities overlap. Before humans or animals can consume a new GM crop variety, the FDA must evaluate its safety. The USDA monitors field trials and evaluates the potential impact of widespread environmental release of the plant. The EPA investigates the pesticide levels in GM crops; this jurisdiction extends to both human health and environmental impacts of the pesticide. While the United States has adopted...

Cookbooks

Cookbooks   Reference library

Janice Bluestein Longone, Janice Bluestein Longone, Anne Mendelson, Becky Mercuri, Carol Mighton Haddix, Alice Ross, Anne L. Bower, Andrew F. Smith, Margaret Puskar-Pasewicz, and Virginia K. Bartlett

The Oxford Encyclopedia of Food and Drink in America (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

...the Walter S. McIlhenny Hall of Fame recognizes CCBs selling more than 100,000 copies. However, community cookbooks were not taken seriously until feminist scholarship gave them academic attention in the second half of the twentieth century. Margaret Cook authored the first bibliography of CCBs and delved into their origin ( 1971 ). Since then, culinary historians and academics in many fields (history, literature, popular culture, etc.) have argued that these cookbooks reveal much about the women who put them together: the values that prompted women's...

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