Food selection and preparation: a laboratory manual
Conforti, Frank D.
Food selection and preparation: a laboratory manual - Iowa State University Press, 1997
This manual guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, the raw ingredients to the final product. It seeks to provide students with a working knowledge of the nature of ingredients
0813827140
Cookery and bakery
Food preparation
Food preservation
Starch foods
Gluten-free foods
Fruit and vegetables
Fruit processing
Fats and fatty oils
Dairy products
Dairy products
Meat
Fish
Frozen foods
Beverages
Sensory evaluation
Food processing, food research, food technology
TP370
Food selection and preparation: a laboratory manual - Iowa State University Press, 1997
This manual guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, the raw ingredients to the final product. It seeks to provide students with a working knowledge of the nature of ingredients
0813827140
Cookery and bakery
Food preparation
Food preservation
Starch foods
Gluten-free foods
Fruit and vegetables
Fruit processing
Fats and fatty oils
Dairy products
Dairy products
Meat
Fish
Frozen foods
Beverages
Sensory evaluation
Food processing, food research, food technology
TP370