Cookery Book

W.J.Pais Resources - Free Programs
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Culinary art is the art of cooking. The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.

Everyone can aim at learning this art, and it comes with practice.  The Recipes are given here to be tried.   Always start with small quantities, and if one is a beginner, choose easy recipes.

 As you build your experience, you will gather a number of recipes, and some of them will be your favorites.  You will remember them well, but it helps in recording them.   The old method was to use paper and pen.   Modern times have better tools, and the computer is one, and here is a program to help you store your recipes, and sort them in various ways, so that you can get back to them when you want.   You can also share them with others with the click of the mouse.

You will need Microsoft Access, which is part of the Microsoft Office package.   This utility is seldom used, as it needs some technical understanding.  Here the hard work has been done by me, and I wish to share it with you free of charge. 

 Please do not hesitate to study the Help Manual, and if you have a chance, download it.  You may write to me for the link.

To learn more on how you can use the Microsoft Access to make your own programs, please go to my Database Section. 

 

Walter Pais

If you would  like to have a copy of this program, please write to me at the following email address. This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

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