Food Preparation for Food Fundamentals

Name: Food Preparation for Food Fundamentals
Availability: OutOfStock
ISBN: 9780130394859

ISBN-10: 0130394858

ISBN-13: 9780130394859

Edition: 9th 2006 (Revised)

Authors: Margaret McWilliams

List price: $97.00

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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 studying 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…

Book details

List price: $97.00
Edition: 9th
Copyright year: 2006
Publisher: Prentice Hall PTR
Publication date: 1/26/2005
Binding: Paperback
Pages: 352
Size: 8.25" wide x 10.75" long x 0.75" tall
Weight: 1.540
Language: English



Laboratory Basics


tVegetables


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


Food Preservation


Index