Fundamentals of Food Preparation: Lab Manual PDF Download
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Author: Marcy Gaston
Publisher: Lulu.com
ISBN: 9781304937322
Category : Cooking
Languages : en
Pages : 192
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Book Description
Fundamentals of Food Preparation is a lab manual for students wanting to learn the basics of preparing food. The book covers the basics from knife skills and making stock to exploring cakes and pastries. Each unit covers a concept and includes evaluation exercises, experiments, recipes and unit questions. This manual is useful for students in nutrition, dietetics, and family consumer sciences. Instructors who are using this manual for a class can contact the author for the answer key to the unit questions.
Author: Marcy Gaston
Publisher: Lulu.com
ISBN: 9781304937322
Category : Cooking
Languages : en
Pages : 192
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Book Description
Fundamentals of Food Preparation is a lab manual for students wanting to learn the basics of preparing food. The book covers the basics from knife skills and making stock to exploring cakes and pastries. Each unit covers a concept and includes evaluation exercises, experiments, recipes and unit questions. This manual is useful for students in nutrition, dietetics, and family consumer sciences. Instructors who are using this manual for a class can contact the author for the answer key to the unit questions.
Author: Frank D. Conforti
Publisher: John Wiley & Sons
ISBN: 1118591399
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
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: Jeanne H. Freeland-Graves
Publisher: Prentice Hall
ISBN: 9780130280480
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Jeanne H. Freeland-Graves
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 364
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Book Description
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: Margaret Stella Chaney
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 226
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Book Description
Author: Karen Beathard
Publisher: Thomson Brooks/Cole
ISBN: 9780495119081
Category : Food
Languages : en
Pages : 0
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Book Description
Includes recipes and experiments appropriate for a food principles and food preparation course.
Author: Janelle M. Walter
Publisher: Cengage Learning
ISBN: 9780538497954
Category : Food
Languages : en
Pages : 0
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Book Description
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.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 192
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Book Description
Author: Amy Christine Brown
Publisher: Cengage Learning
ISBN: 9781133607151
Category : Health & Fitness
Languages : en
Pages : 704
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Book Description
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Author: Elisabeth Sutherland
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 388
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Book Description
