Illustrated Guide for Food Preparation

Margaret McWilliams Ph.D. R.D. Professor Emeritus (Autor)

Buch | Softcover

352 Seiten

2005 | 9th edition
Pearson (Verlag)
978-0-13-039485-9 (ISBN)

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For 1st or 2nd year courses in Introduction to Foods, Dietetics, Consumer & Family Sciences, Food & Nutrition, or Nutrition Science.

This popular laboratory manual helps students prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for all students majoring in food science, dietetics, and nutrition; it gives them the foundation to function effectively in their future careers.

Laboratory Basics.
Vegetables.
Fruits.
Salads and Salad Dressings.
Starch and Cereal Cookery.
Milk and Cheese.
Meats, Poultry, and Fish.
Egg Cookery.
Breads.
Cakes and Cookies.
Pies.
Sugar Cookery.
Beverages.
Gelatin.
Meal Management.
Food Preservation.

Index.

Erscheint lt. Verlag	12.7.2005
Sprache	englisch
Maße	276 x 211 mm
Gewicht	801 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-039485-8 / 0130394858
ISBN-13	978-0-13-039485-9 / 9780130394859
Zustand	Neuware