Principles of Food Preparation A Laboratory Manual

Principles of Food Preparation A Laboratory Manual
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  • ISBN-13: 9780023393501
  • ISBN: 0023393505
  • Edition: 2
  • Publication Date: 1987
  • Publisher: Prentice Hall


Freeland-Graves, Jeanne H.


1. Sanitation. 2. Food Evaluation. 3. Measuring. 4. Beverages. 5. Fruits. 6. Vegetables. 7. Salads, Emulsions, and Gelatin. 8. Cereals and Pasta. 9. Starch. 10. Eggs. 11. Milk. 12. Cheese. 13. Meat. 14. Plant Proteins. 15. Poultry. 16. Fish. 17. Fats and Oils. 18. Pastry. 19. Quick Breads. 20. Cakes and Cookies. 21. Yeast Breads. 22. Sugars and Frozen Desserts. 23. Microwave. 24. Meal Management. Appendix. Recipe Index.Freeland-Graves, Jeanne H. is the author of 'Principles of Food Preparation A Laboratory Manual', published 1987 under ISBN 9780023393501 and ISBN 0023393505.

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