09.07.2021 | History

5 edition of Food selection and preparation. found in the catalog.

Food selection and preparation.

Inaugural-Dissertation zur Erlangung des Doktorgrades genehmigt von der ... der Universität Wien

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Published by Administrator in J. Wiley and sons, inc.

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    • J. Wiley and sons, inc.

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      • First edition, 1932, published under title: Food preparation.Textbooks for additional reference: p. viii. References at end of each chapter except chapter three.

        StatementJ. Wiley and sons, inc.
        PublishersJ. Wiley and sons, inc.
        LC Classifications1943
        The Physical Object
        Paginationxvi, 62 p. :
        Number of Pages78
        ID Numbers
        ISBN 10nodata

        nodata File Size: 6MB.

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Food selection and preparation. by J. Wiley and sons, inc. Download PDF EPUB FB2

Questions to test students' knowledge follow each exercise.

Food Selection and Preparation: A Laboratory Manual, 2nd Edition

New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. Knowledge, skill, and art are the three words to remember when working with foods. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance.

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. Throughout, vocabularies introduce technical words essential to understanding food products and preparation.

Food Selection and Preparation: A Laboratory Manual, 2nd Edition

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.

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.

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.