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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 : 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 : 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 : Margaret Stella Chaney
Publisher :
ISBN 13 :
Total Pages : 206 pages
Book Rating : 4.:/5 (43 download)
Download or read book Principles of Food Preparation written by Margaret Stella Chaney and published by . This book was released on 1943 with total page 206 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 :
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 : Janet D. Ward
Publisher : Goodheart-Willcox Pub
ISBN 13 : 9781590706534
Total Pages : 616 pages
Book Rating : 4.7/5 (65 download)
Download or read book Principles of Food Science written by Janet D. Ward and published by Goodheart-Willcox Pub. This book was released on 2007 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientifi c and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.
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 : 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 : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
ISBN 13 : 1441914633
Total Pages : 150 pages
Book Rating : 4.4/5 (419 download)
Download or read book Food Analysis Laboratory Manual written by S. Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2010-03-20 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
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 : 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 : John M. DeMan
Publisher : Westport, Conn. : Avi Publishing Company
ISBN 13 :
Total Pages : 440 pages
Book Rating : 4.3/5 (91 download)
Download or read book Principles of Food Chemistry written by John M. DeMan and published by Westport, Conn. : Avi Publishing Company. This book was released on 1980 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Dennis D. Miller
Publisher : John Wiley & Sons
ISBN 13 : 1119714605
Total Pages : 228 pages
Book Rating : 4.1/5 (197 download)
Download or read book Food Chemistry written by Dennis D. Miller and published by John Wiley & Sons. This book was released on 2022-02-18 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations Additional experiments, references, and chemical structures Numerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
Author : Amy C. Brown
Publisher :
ISBN 13 : 9789814875813
Total Pages : pages
Book Rating : 4.8/5 (758 download)
Download or read book Understanding Food written by Amy C. Brown and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
