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