Principles of Food Preparation, Laboratory Manual
Author | : Jeanne H. Freeland-Graves |
Publisher | : Prentice Hall |
Total Pages | : |
Release | : 2003-02 |
Genre | : Cooking |
ISBN | : 9780130280480 |
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Author | : Jeanne H. Freeland-Graves |
Publisher | : Prentice Hall |
Total Pages | : |
Release | : 2003-02 |
Genre | : Cooking |
ISBN | : 9780130280480 |
Author | : Jeanne H. Freeland-Graves |
Publisher | : |
Total Pages | : 364 |
Release | : 1979 |
Genre | : Cookery |
ISBN | : |
Abstract: The laboratory manual incorporates scientific as well as basic illustrations of food principles. Some chemical principles are applied. All experiments and recipes are designed for a 2-hour laboratory, except where noted. Quantities of food products in experiments is small to reduce laboratory cost and provide tasting-size portions. Proportions and ingredients are modified from original recipes to reduce cost. Specific topics include sanitation, food evaluation, measuring, meal management, and food products.
Author | : Frank D. Conforti |
Publisher | : John Wiley & Sons |
Total Pages | : 256 |
Release | : 2012-11-21 |
Genre | : Technology & Engineering |
ISBN | : 1118591399 |
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Author | : Kathy Knight |
Publisher | : |
Total Pages | : 298 |
Release | : 2017-08-23 |
Genre | : |
ISBN | : 9781524923860 |
Author | : Kathy B. Knight |
Publisher | : |
Total Pages | : 0 |
Release | : 2022-12-21 |
Genre | : Education |
ISBN | : |
Your students are about to embark on an adventure, learning about both the art and the science of food preparation. Perhaps no other topic of interest in America today has so many mediums devoted to its study. Everywhere you look there are magazines, books, website, and videos. Food even has its own network! Interest in food may lead your students to a career path or just enrich their personal lives. Food Preparation: A Laboratory Manual will reinforce the food science and culinary principles that students will learn in food preparation lectures and help them to learn techniques using demonstration and hands-on practice. Food Preparation: A Laboratory Manual is designed to enhance the laboratory experience by providing relevant background information and recipes that have been favorites with the authors' students. Also included are laboratory activities to help develop research skills, and laboratory reports that will not have to be reproduced elsewhere. New food trends and the use of innovative preparation methods are discussed as the way new generations of students approaches to food and meal preparation has changed over time. Features: Numerous illustrations of cooking equipment Recipes with photos of prepared dishes Measuring symbols and equivalents
Author | : Mary L. Morr |
Publisher | : Macmillan Publishing Company |
Total Pages | : 313 |
Release | : 1985 |
Genre | : Cooking |
ISBN | : 9780023841309 |