Food selection and preparation: a laboratory manual
Publication details: Iowa State University Press, 1997ISBN: 0813827140Subject(s): Cookery and bakery | Food processing, food research, food technology | 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 evaluationLOC classification: TP370Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TP370 CON (Browse shelf(Opens below)) | 1 | Available | 154797 |
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
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