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
Paper Title: Convenience Food: Microwave

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
Paper Title: Cooking And Chemistry

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
Paper Title: Cooking Peruvian Style

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
Paper Title: Culinary Schools And Career

Culture and Food (Four Article Reviews)
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This 4 page paper examines four articles on the following topics: the future of food, hunger, history of cuisine and culture. Bibliography lists 4 sources.
Filename: SA7434.rtf
Paper Title: Culture and Food (Four Article Reviews)

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
Paper Title: Customer Service in Culinary Arts

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
Paper Title: Cuts of and Fixins for Beef

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
Paper Title: Desserts of the Middle Ages

Determining Yuppie Cuisine
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A 4 page paper that addresses the diversity of yuppie tastes in the culinary scene and describes why it is impossible to define a cuisine for yuppies, except that it includes everything. The paper posits that this is true because yuppies are investigative and supportive of diverse cultures. Bibliography lists 5 sources.
Filename: Yuppies.wps
Paper Title: Determining Yuppie Cuisine

Diet Analysis
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This 5 page paper undertakes a diet analysis of a health twenty one year only male over a two day prod using the interactive healthy eating index. The bibliography cites 1 source.
Filename: TEheteat.rtf
Paper Title: Diet Analysis