Illustrated Guide to Food Preparation
ISBN: 9780132738750 | 0132738759
Edition: 11thFormat: Paperback
Publisher: Prentice Hall
Pub. Date: 3/12/2012
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Uniting scientific and aesthetic principles with laboratory realities, students learn about the distinctive characteristics of a wide range of ingredients, and develop the skills and knowledge they need to cost-effectively create delicious and nourishing dishes. Reflecting society's growing focus on locally-grown foods, phytochemicals, and weight control, ILLUSTRATED GUIDE TO FOOD PREPARATION, 11/e deepens its emphasis on preparing fruits and vegetables in appetizing ways. Throughout, recipes have been tailored to minimize calories and maximize... MORE
1. Laboratory Basics
2. Vegetables
3. Fruits
4. Salads and Salad Dressings
5. Sugar Cookery
6. Starch and Cereal Cookery
7. Milk and Cheese
8. Egg Cookery
9. Meats, Poultry, and Fish
10. Breads
11. Cakes and Cookies
12.... MORE
13. Beverages
14. Food Preservation
15. Meal Management
Appendix A. The Metric System
