About this item
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.
|Contributed by:||McWilliams, Margaret|
|Publisher:||Prentice Hall PTR|
|Publish Date:||Aug 20, 2008|
|Number of Pages:||408|
|Shipping Weight (in pounds):||2.0|
|Product in Inches (L x W x H):||10.9 x 8.3 x 0.9|
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