Instructor's Manual to Accompany Fundamentals of Menu Planning, Third Edition
Author : Mcvety
Publisher :
Page : 0 pages
File Size : 16,22 MB
Release : 2008-02
Category :
ISBN : 9780470257340
Author : Mcvety
Publisher :
Page : 0 pages
File Size : 16,22 MB
Release : 2008-02
Category :
ISBN : 9780470257340
Author : Toby Miller
Publisher :
Page : 0 pages
File Size : 23,76 MB
Release : 2004-03
Category :
ISBN : 9780471477853
Author : Katsigris
Publisher :
Page : 112 pages
File Size : 39,2 MB
Release : 2008-09-08
Category :
ISBN : 9780470254011
Author : John Barton Knight
Publisher :
Page : 445 pages
File Size : 40,82 MB
Release : 1989
Category : Food
ISBN : 9780442319090
Author : Drummond
Publisher :
Page : 182 pages
File Size : 23,49 MB
Release : 2006-04
Category :
ISBN : 9780471772682
Author : Labensky
Publisher :
Page : 216 pages
File Size : 26,50 MB
Release : 2002-07
Category : Cooking
ISBN : 9780130452375
Author : Frank D. Conforti
Publisher : John Wiley & Sons
Page : 256 pages
File Size : 50,33 MB
Release : 2012-11-21
Category : Technology & Engineering
ISBN : 1118591399
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 : Dittmer
Publisher :
Page : 196 pages
File Size : 43,64 MB
Release : 2008-09-03
Category :
ISBN : 9780470257326
Author : Sandra M. Walz
Publisher :
Page : 392 pages
File Size : 16,21 MB
Release : 1997
Category : Nutrition
ISBN :
Provides tips for teaching and includes activities to enhance learning, and lists supplementary readings, and gives audiovisual resources for each chapter.
Author : Drummond
Publisher :
Page : 225 pages
File Size : 26,82 MB
Release : 2009-03-11
Category :
ISBN : 9780470257289