Food Preparation for Food Fundamentals / Edition 8

Food Preparation for Food Fundamentals / Edition 8

by Margaret McWilliams
     
 

ISBN-10: 0916434125

ISBN-13: 9780916434120

Pub. Date: 09/28/1998

Publisher: Plycon Press

This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those studying food science, dietetics, and nutrition; it gives them the

Overview

This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions — covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. For those in food science, dietetics, and nutrition careers.

Product Details

ISBN-13:
9780916434120
Publisher:
Plycon Press
Publication date:
09/28/1998
Edition description:
Older Edition

Table of Contents

  1. Laboratory Basics.
  2. Vegetables.
  3. Fruits.
  4. Salads and Salad Dressings.
  5. Starch and Cereal Cookery.
  6. Milk and Cheese.
  7. Meats, Poultry, and Fish.
  8. Egg Cookery.
  9. Breads.
  10. Cakes and Cookies.
  11. Pies.
  12. Sugar Cookery.
  13. Beverages.
  14. Gelatin.
  15. Meal Management.
  16. Food Preservation.

Index.

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