Food Preparation for Food Fundamentals / Edition 9

Food Preparation for Food Fundamentals / Edition 9

by Margaret McWilliams
Pub. Date:
Prentice Hall


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Food Preparation for Food Fundamentals / Edition 9

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: 9780130394859
Publisher: Prentice Hall
Publication date: 01/26/2005
Edition description: REV
Pages: 352
Product dimensions: 8.18(w) x 10.88(h) x 0.84(d)

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.


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