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Illustrated Guide to Food Preparation for Food Fundamentals / Edition 10 available in Paperback
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 interested in 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.
|Series:||Pearson Custom Library: Hospitality and Culinary Arts Series|
|Edition description:||Older Edition|
|Product dimensions:||6.00(w) x 1.25(h) x 9.00(d)|
Table of Contents
- Laboratory Basics.
- Salads and Salad Dressings.
- Starch and Cereal Cookery.
- Milk and Cheese.
- Meats, Poultry, and Fish.
- Egg Cookery.
- Cakes and Cookies.
- Sugar Cookery.
- Meal Management.
- Food Preservation.