187791

9780023841422

Introductory Foods: A Laboratory Manual (6th Edition)

Introductory Foods: A Laboratory Manual (6th Edition)
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  • Comments: Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s).

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  • ISBN-13: 9780023841422
  • ISBN: 0023841427
  • Edition: 6th
  • Publication Date: 1995
  • Publisher: Prentice Hall

AUTHOR

Mary L. Morr, Theodore F. Irmiter

SUMMARY

Agenda for Improving Nutrient Content of Prepared Foods. Nutrition Labeling and Education Act of 1990. Objectives of the Laboratory Experience. Laboratory Conduct and Responsibilities. Evaluation of Food Products. Metric Conversion. Table of Equivalents. Temperatures Used in Food Preparation. Microwave Cooking. Introduction and Demonstration. Basic Terms and Concepts. Descriptive Terms Used in Judging Characteristics of Baked Products. Muffins. Baking Powder Biscuits. Yeast Breads. Butter Type Cakes. Cream Puffs and Popovers. Fats and Oils. Pie Pastries: Fruit Pies. Deep Fat Frying. Starch. Rice, Paste Products, and Cereals. Milk. Cheese. Eggs and Custards. Egg Foams. Starch-Egg Combinations. Meat and Poultry-Tender Cuts: Dry Heat Methods. Meat and Poultry-Less Tender Cuts: Dry Heat Methods. Fish and Shellfish. Vegetables. Dried Legumes. Fruits. Soups. Salads. Salad Dressings. Gelatin. Beverages. Crystallization: Sugar (Candies) Crystallization: Water (Frozen Desserts). Meal Planning. Appendixes. Recipe Index. Subject Index.Mary L. Morr is the author of 'Introductory Foods: A Laboratory Manual (6th Edition)', published 1995 under ISBN 9780023841422 and ISBN 0023841427.

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