Principles of Food Preparation

Name: Principles of Food Preparation
Price: 43.13 USD
Availability: InStock
ISBN: 9780023393501

ISBN-10: 0023393505

ISBN-13: 9780023393501

Edition: 2nd 1987 (Lab Manual)

Authors: Jeanne H. Freeland-Graves

List price: $202.80

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Book details

List price: $202.80
Edition: 2nd
Copyright year: 1987
Publisher: Prentice Hall PTR
Publication date: 4/30/1987
Binding: Paperback
Pages: 377
Size: 8.50" wide x 11.00" long x 1.00" tall
Weight: 1.936
Language: English

1. Sanitation. 2. Food Evaluation. 3. Measuring. 4. Beverages. 5. Fruits. 6. Vegetables. 7. Salads, Emulsions, and Gelatin. 8. Cereals and Pasta. 9. Starch. 10. Eggs. 11. Milk. 12. Cheese. 13. Meat. 14. Plant Proteins. 15. Poultry. 16. Fish. 17. Fats and Oils. 18. Pastry. 19. Quick Breads. 20. Cakes and Cookies. 21. Yeast Breads. 22. Sugars and Frozen Desserts. 23. Microwave. 24. Meal Management. Appendix. Recipe Index.