Principles of Food Preparation, Laboratory Manual
Autor Jeanne H. Freeland-Gravesen Limba Engleză Paperback – 31 mar 1987
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Specificații
ISBN-13: 9780023393501
ISBN-10: 0023393505
Pagini: 377
Dimensiuni: 196 x 272 x 21 mm
Greutate: 0.9 kg
Ediția:Nouă
Editura: Pearson
Locul publicării:Upper Saddle River, United States
ISBN-10: 0023393505
Pagini: 377
Dimensiuni: 196 x 272 x 21 mm
Greutate: 0.9 kg
Ediția:Nouă
Editura: Pearson
Locul publicării:Upper Saddle River, United States
Cuprins
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.
Descriere
The second edition of the manual has been revised to reflect current knowledge in food science and nutrition. Most of the food science principles throughout the chapters have been rewritten to reflect recent changes and to summarize the major points discussed in the accompanying textbook.