Illustrated Guide to Food Preparation

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Illustrated Guide to Food Preparation

Format:  Paperback,

396 pages

Publisher: Prentice Hall

Publish Date: Aug 2008

ISBN-13: 9780135048092

ISBN-10: 0135048095

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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. For those in food science, dietetics, and nutrition careers.

Specifications

Author:
Publisher: Prentice Hall
Publish Date: Aug 2008
ISBN-13: 9780135048092
ISBN-10: 0135048095
Format: Paperback
Number of Pages: 396
Shipping Weight (in pounds): 2.0
Product in Inches (L x W x H): 8.2 x 0.9 x 10.7

Book description

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.

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