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Author : Jeanne H. Freeland-Graves
Publisher : Prentice Hall
ISBN 13 : 9780130280480
Total Pages : pages
Book Rating : 4.2/5 (84 download)
Download or read book Principles of Food Preparation, Laboratory Manual written by Jeanne H. Freeland-Graves and published by Prentice Hall. This book was released on 2003-02 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jeanne H. Freeland-Graves
Publisher :
ISBN 13 :
Total Pages : 364 pages
Book Rating : 4.E/5 ( download)
Download or read book Principles of Food Preparation, a Laboratory Manual written by Jeanne H. Freeland-Graves and published by . This book was released on 1979 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Margaret Stella Chaney
Publisher :
ISBN 13 :
Total Pages : 226 pages
Book Rating : 4.:/5 (42 download)
Download or read book Principles of Food Preparation, Laboratory Manual written by Margaret Stella Chaney and published by . This book was released on 1940 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank D. Conforti
Publisher : John Wiley & Sons
ISBN 13 : 1118591399
Total Pages : 256 pages
Book Rating : 4.1/5 (185 download)
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.
Author :
Publisher :
ISBN 13 :
Total Pages : 192 pages
Book Rating : 4.:/5 (931 download)
Download or read book Laboratory Manual for Foods and Nutrition written by and published by . This book was released on 1950 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elisabeth Sutherland
Publisher :
ISBN 13 :
Total Pages : 388 pages
Book Rating : 4.:/5 (319 download)
Download or read book Food Preparation, Principles and Procedures written by Elisabeth Sutherland and published by . This book was released on 1958 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kathy Knight
Publisher :
ISBN 13 : 9781524923860
Total Pages : 298 pages
Book Rating : 4.9/5 (238 download)
Download or read book Food Preparation written by Kathy Knight and published by . This book was released on 2017-08-23 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mary L. Morr
Publisher : Macmillan Publishing Company
ISBN 13 : 9780023841309
Total Pages : 313 pages
Book Rating : 4.8/5 (413 download)
Download or read book Introductory Foods written by Mary L. Morr and published by Macmillan Publishing Company. This book was released on 1985 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elisabeth Sutherland
Publisher :
ISBN 13 :
Total Pages : 292 pages
Book Rating : 4.:/5 (43 download)
Download or read book Food Preparation, Principles and Procedures written by Elisabeth Sutherland and published by . This book was released on 1943 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elisabeth Sutherland
Publisher :
ISBN 13 :
Total Pages : 372 pages
Book Rating : 4.:/5 (131 download)
Download or read book Food Preparation Principles and Procedures; A Laboratory Manual for College Courses in Food Preparation, by Elisabeth Sutherland and P. Mabel Nelson written by Elisabeth Sutherland and published by . This book was released on 1958 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kathy B. Knight
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.7/5 (657 download)
Download or read book Food Preparation written by Kathy B. Knight and published by . This book was released on 2022-12-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Karen Beathard
Publisher : Thomson Brooks/Cole
ISBN 13 : 9780495119081
Total Pages : 0 pages
Book Rating : 4.1/5 (19 download)
Download or read book Lab Manual for Brown's Understanding Food written by Karen Beathard and published by Thomson Brooks/Cole. This book was released on 2007-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes recipes and experiments appropriate for a food principles and food preparation course.
Author : Janelle M. Walter
Publisher : Cengage Learning
ISBN 13 : 9780538497954
Total Pages : 0 pages
Book Rating : 4.4/5 (979 download)
Download or read book Lab Manual for Understanding Food, 4th written by Janelle M. Walter and published by Cengage Learning. This book was released on 2010-06-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Recipe for Success in Your Course! Use the lab manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.
Author : Lina Raske
Publisher :
ISBN 13 : 9781681174327
Total Pages : 250 pages
Book Rating : 4.1/5 (743 download)
Download or read book Food Selection and Preparation written by Lina Raske and published by . This book was released on 2016-04-01 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food preparation - preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results. Food preparation includes but is not limited to cooking. Food hygiene practices are based on an understanding of the dangers of "invisible dirt". The cultures or societies that people live in, along with the type of contact that individuals have with one another, influence food choices. The type of lifestyle, job and education, size of the family and the importance of hospitality within the social group are also important when we make food choices. 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. The book also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, and identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. This book equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of 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.
Author : Isabel Bevier
Publisher :
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.:/5 (31 download)
Download or read book Selection and Preparation of Food written by Isabel Bevier and published by . This book was released on 1910 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Amy Christine Brown
Publisher : Cengage Learning
ISBN 13 : 9781133607151
Total Pages : 704 pages
Book Rating : 4.6/5 (71 download)
Download or read book Understanding Food: Principles and Preparation written by Amy Christine Brown and published by Cengage Learning. This book was released on 2014-02-26 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt: UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Author : Amy Brown
Publisher :
ISBN 13 : 9780495423737
Total Pages : pages
Book Rating : 4.4/5 (237 download)
Download or read book Understanding Food: Principles and Preparation Lab Manual + Understanding Food: Principles and Preparation written by Amy Brown and published by . This book was released on 2007-05-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
