Illustrated Guide to Food Preparation

By Eva Medved

This popular laboratory manual helps readers 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 those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions -- covering these categories: 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; and food preservation. For those in food science, dietetics, and nutrition careers.

• Format: Paperback
• Language: English
• ISBN: 0916434249
• ISBN13: 9780916434243
• Release Date: May 1990
• Publisher: Plycon Pr
• Length: 290 Pages
• Weight: 1.85 lbs.
• Dimensions: 11.3" x 8.7" x 0.8"