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Introductory foods : a laboratory manual of food preparation and evaluation

Author: Mary L Morr; Theodore F Irmiter
Publisher: Englewood Cliffs, N.J. : Merrill, ©1995.
Edition/Format:   Print book : English : 6th edView all editions and formats
Database:WorldCat
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Genre/Form: Laboratory manuals
Document Type: Book
All Authors / Contributors: Mary L Morr; Theodore F Irmiter
ISBN: 0023841427 9780023841422
OCLC Number: 31435623
Notes: Includes indexes.
Description: viii, 350 p. : ill. ; 28 cm.
Contents: Improving the nutrient content of prepared foods --
Nutrition Labeling and Education Act of 1990 (NLEA) --
Objectives of the laboratory experience --
Laboratory conduct and responsibilities --
Evaluation of food products --
Metric conversion --
Table of equivalents --
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) : moist heat methods --
Fish and shellfish --
Vegetables --
Dried legumes --
Fruits --
Soups --
Salads --
Salad dressings --
Gelatin --
Beverages --
Crystallization : sugar (candies) --
Crystallization : water (frozen desserts) --
Meal planning.
Responsibility: prepared by Mary L. Morr, Theodore F. Irmiter.

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