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Illustrated Guide to Food Preparation for Food Fundamentals Book
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Product 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.
- 0135048095
- 9780135048092
- Margaret McWilliams Ph.D. R.D. Professor Emeritus
- 20 August 2008
- Prentice Hall
- Paperback (Book)
- 408
- 10
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