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Library - Course web sites -  Hosp. 1450, Advanced Food Preparation


Full Text Sources

Web Sites


Academic Search Complete - access to a broad range of general interest and scholarly articles.
On Campus Link
Off Campus Link

Business Source Complete - Full text access to journals covering business topics.
On Campus Link
Off Campus Link

Health and Wellness Resource Center - Resource Center to find magazines, journals, newspapers, and reference sources on health topics.
On & Off Campus Link

Health Source: Consumer Edition Information on many health topics including the medical sciences, food sciences and nutrition, childcare, sports medicine and general health.
On Campus Link
Off Campus Link

Vocational and Career Collection Vocational & Career Collection is designed for vocational and technical libraries servicing high schools, community colleges, trade institutions and the general public.
On Campus Link
Off Campus Link


Web Sites

Sanitation and Safety
U.S. FDA/ Center for Food Safety and Applied Nutrition
Hazard Analysis and Critical Control Point (HACCP)
A Gateway to Government Food Safety Information
Food Safety Information Center
Food Safety and Inspection Service
Seasonal Food Safety Fact Sheets

Tools and Equipment
Food Preparation: Kitchen Equipment (from OSHA teen program)
Hobart Corporation
NSF Certified Products: Food Equipment
Appliances and Thermometers Fact Sheets
Tools of the Trade from

Production Techniques
The Accidental Scientist: The Science of Cooking
The Food Network: Cooking
Meals for You: Tips and Guides
Production and Inspection Fact Sheets
Tips from Great Cooks: Prepping Food

Quality Standards
Quality Standards – from the USDA, Agricultural Marketing Service
Food Labeling, Guidance and Regulation
Food Quality Protection Act of 1996

Calculating Food Costs
DMA Practice Standards: Calculating Food Costs

Preparing Healthy Food: How to Modify a Recipe
Delicious Decisions from the American Heart Association

Recipes By Nutrition
Nutrition Facts and Calorie Counters

Stocks, Soups and Sauces

Soup of the Evening: Beautiful Soup
Tricks of the Trade: Sensational Soups (from PBS)
Tricks of the Trade: Sauce Savvy (from PBS)
Stocks and Sauces

Oregon Raspberry and Blackberry Commission
U.S. Highbush Blueberry Council
Fresh California Avocados
Strawberries and More
U.S. Apple Association
California Tree Fruit
Tropical Fruit
Fruit Facts

Whole Foods Market: Produce


California Artichoke Advisory Board
MykoWeb: Mushrooms, Mushrooms, Fungi, Mycology
Vegetable Crops
Hospitality and Catering – Vegetables
Root Vegetable Primer
Guide to Leafy Greens
Whole Foods Market: Produce

Letting Leafy Green into Your Life

Starches and Grains

Rice Primer
Pasta Primer
Whole Grains
California Rice
The House of Couscous

Salad and Salad Dressings
The Association for Dressings and Sauces
Salads: Not Just for Lettuce Anymore (from PBS)
Food Network Recipe Collections: Salad
Wild Salad
The Salad Bar
Croutons, Salad Dressing to Make at Home

USA Dry Pea and Lentil Council
Vegetarian Recipes Around the World (64 Indian Recipes)
Beans, Peas, and Lentils

Poultry (Chicken and Game)
Norbest Turkeys
Butterball Homepage
Poultry Preparation Fact Sheets
Food Network Recipe Collections: Chicken
Food Network Recipe Collections: Turkey

Meat (Beef, Pork, Veal, Lamb)
Modern Meat (PBS Frontline)
Meat Preparation Fact Sheets
Food Network Recipe Collections: Beef
Food Network Recipe Collections: Lamb
Food Network Recipe Collections: Pork
American Lamb Board
Beef, It’s What’s for Dinner
The Veal Farm

Fish and Shellfish
Seafood Choices Alliance
Regulatory Fish Encyclopedia
Seafood Guide
Seafood Information and Resources – U.S.F.D.A.
Seafood Recipes


Tips from Great Cooks – Choose Presentation and Serving
Serving Food Attractively: Rules for Garnishing
Garnishing and Food Presentation

Mystery Cooking Basket
Meals for You: Recipes by Ingredient

Find Recipes by Ingredient
Recipes by Key Ingredient

Recipes by Main Ingredient – Nature’s Bounty

The Cook’s Thesaurus
Cooking for Engineers
The Food Reference Web Site
Garlic Central
The Olive Tree World
The Seasonal Chef
Spice Advice
The Vinegar Institute
Meals for You: Meal Plans
Chef Talk
Green Restaurant Association


This course site was developed and is maintained by Nancy Connor

Last Updated on: 08/24/2010   1996-2006 Cuyahoga Community College. Terms of Use.