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Food Selection and Preparation A Laboratory Manual

ISBN-10: 081381488X
ISBN-13: 9780813814889
Edition: 2nd 2008 (Lab Manual)
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Book details

List price: $54.99
Edition: 2nd
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 12/2/2008
Binding: Paperback
Pages: 248
Size: 8.25" wide x 10.75" long x 0.50" tall
Weight: 1.980
Language: English

Preface
Acknowledgments
Measuring Techniques
Food Preservation: Canning and Freezing
Starch and Cereal Cookery: Role of Gelatinization and Gelation
Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs
Shortened- and Foam-Style Cakes
Pastry, Cream Puffs, and Popovers
Fruit Selection and Cookery
Vegetables
Salads
Fats and Emulsions
Gelatin
Egg Cookery
Milk and Cheese
Meat and Poultry
Fish and Seafood Cookery
Legumes and Tofu
Sugar Crystallization
Ice Crystallization (Frozen Desserts)
Beverages: Coffee, Tea, and Cocoa
Sensory Evaluation of Food
Glossary
Food Safety
Sanitation in The Kitchen
Care and Cleaning Of Small Appliances
Measuring Equivalents
Emergency Substitutions
Safe Food Storage
Retail Beef Cuts and Recommended Cooking Methods
How To Identify Cuts Of Meat By Bones

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