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A Laboratory Manual Of Foods And Cookery Classic Reprint
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Book Synopsis A Laboratory Manual of Foods and Cookery by : Emma B. Matteson
Download or read book A Laboratory Manual of Foods and Cookery written by Emma B. Matteson and published by . This book was released on 1916 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Selection and Preparation of Food by : Isabel Bevier
Download or read book Selection and Preparation of Food written by Isabel Bevier and published by . This book was released on 1918 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food and Nutrition by : Isabel Bevier
Download or read book Food and Nutrition written by Isabel Bevier and published by . This book was released on 1908 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Laboratory Manual of Foods and Cookery by : Emma B. Matteson
Download or read book Laboratory Manual of Foods and Cookery written by Emma B. Matteson and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Laboratory Manual of Foods and Cookery by : Emma B. Matteson
Download or read book A Laboratory Manual of Foods and Cookery written by Emma B. Matteson and published by Forgotten Books. This book was released on 2015-06-25 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from A Laboratory Manual of Foods and Cookery Teaching experience has shown the need of a textbook approaching the study of foods and cookery through experimental work in chemistry, bacteriology, and biology. In this book, therefore, under each topic a considerable number of experiments will be found. The performance of these experiments and the answering of the questions which arise from them will give the student a firsthand acquaintance with the leading characteristics of each kind of food, will furnish a basis for the discussion of the procedures used in cookery, and should give her such a grasp of the principles involved as will enable her to work without recipes, or to develop her own. The attainment of such mastery on the part of the student is, however, greatly facilitated by practice with a considerable number of recipes which have already been thoroughly tested, just as in other experimental sciences, the student is taught in part through practice with explicit and workable laboratory directions. Hence, in addition to the experiments, the present work will be found to contain thoroughly tested recipes in adequate number and variety to permit of choice. It has also seemed wise to include a considerable number of "score cards" to facilitate judgment of the finished product; and of illustrative calculations of nutritive values of typical cooked foods. Each chapter has been made sufficiently complete in itself so that the topics may be taken up in any desired sequence and not necessarily in the order followed in the book. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis A Laboratory Manual of Foods and Cookery by : Emma B. Matteson
Download or read book A Laboratory Manual of Foods and Cookery written by Emma B. Matteson and published by . This book was released on 1921 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Laboratory Manual of Foods and Cookery by : Matteson Emma B
Download or read book A Laboratory Manual of Foods and Cookery written by Matteson Emma B and published by Palala Press. This book was released on 2016-05-04 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis Laboratory Manual of Foods & Cookery by : E. B. Matteson
Download or read book Laboratory Manual of Foods & Cookery written by E. B. Matteson and published by . This book was released on 1927 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Laboratory Manual of Fruit and Vegetable Products (Classic Reprint) by : W. V. Cruess
Download or read book Laboratory Manual of Fruit and Vegetable Products (Classic Reprint) written by W. V. Cruess and published by Forgotten Books. This book was released on 2018-02-07 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Laboratory Manual of Fruit and Vegetable Products Although food preservation has been definitely correlated with the development of modern civilization, it has been one of the last of the arts to attract the attention of scientific men. It is only within the past thirty years that the principles and practices of food preservation have received the intelligent investigation which they merit. Although there are yet many problems demanding solution, much has been accomplished toward an exact understanding of the scientific principles underlying the manufacture of food products. The preparation and preservation of fruit and vegetable products have become of great economic importance, but this subject has not received the attention it deserves in the curricula of educational institutions. In many horticultural industries, manufacturing and marketing have become of as great importance as production. There is a rapidly growing demand for persons trained in the scientific principles underlying these industries. Practical knowledge alone no longer suffices. This manual meets the need for a reliable guide in laboratory courses in 'colleges of agriculture, schools of domestic science, etc., in the manu facture, preservation and examination of fruit and vegetable products. It is the outgrowth of a course given at the University of California during the past eleven years. The Assignments are designed to Simulate as closely as is possible on a small scale present commercial practices as well as to illustrate the fundamental scientific principles involved. Although this manual Should be supplemented by lectures or books giving correlated information, much valuable data are included, especially in tabular form. Although intended primarily for use in Agricultural Colleges and Domestic Science schools, much of the information given is of value to growers, manufacturers of fruit and vegetable products, food inspectors and chemists, home demonstration agents and girls' club leaders, and teachers of Agriculture and of Domestic Science in secondary schools. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Foods and Sanitation by : Edith Hall Forster
Download or read book Foods and Sanitation written by Edith Hall Forster and published by Forgotten Books. This book was released on 2018-02-04 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Foods and Sanitation: A d104-Book and Laboratory Manual for High Schools The Study of Food. The body is a delicately adjusted mechanism which derives from the food which it consumes, not only the material for its growth and renewal, but also all its ability to pro duce work and heat. Although delicately adjusted the machine will work under adverse conditions though the ease and quality of its work is impaired. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Food Selection and Preparation by : Frank D. Conforti
Download or read book Food Selection and Preparation written by Frank D. Conforti and published by John Wiley & Sons. This book was released on 2012-11-21 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Selection and Preparation of Food by : Isabel Bevier
Download or read book Selection and Preparation of Food written by Isabel Bevier and published by Forgotten Books. This book was released on 2017-09-16 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Selection and Preparation of Food: Laboratory Guide In the General Outline the topics covered by lecture and recitation, as well as the laboratory work, are suggested, but in the text only the laboratory work is given. In the general scheme the student is introduced first to the kitchen, as the place where the work is done, and is made familiar with its equip ment and the chief media used in the preparation Of food, viz., heat and water. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Foods written by Jean A. Phillips and published by Houghton Mifflin. This book was released on 1978-01-01 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis LAB MANUAL & NOTE BK FOR USE I by : Beth Warner Mull
Download or read book LAB MANUAL & NOTE BK FOR USE I written by Beth Warner Mull and published by Wentworth Press. This book was released on 2016-08-28 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis SELECTION & PREPARATION OF FOO by : Isabel 1860-1942 Bevier
Download or read book SELECTION & PREPARATION OF FOO written by Isabel 1860-1942 Bevier and published by . This book was released on 2016-08-27 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Experimental Foods Laboratory Manual by : Margaret McWilliams
Download or read book Experimental Foods Laboratory Manual written by Margaret McWilliams and published by . This book was released on 1989-01-01 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Laboratory Manual & Note Book for Use in the Study of Food Preparation, for High School Classes in Domestic Science by : Beth Warner [From Old Catalog] Mull
Download or read book A Laboratory Manual & Note Book for Use in the Study of Food Preparation, for High School Classes in Domestic Science written by Beth Warner [From Old Catalog] Mull and published by Palala Press. This book was released on 2015-09-03 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.