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Introductory foods

Author: Marion Bennion; Barbara Scheule
Publisher: Upper Saddle River, N.J. : Prentice Hall, ©2000.
Edition/Format:   Print book : English : 11th edView all editions and formats
Summary:

Provides explanations of various basic principles of food preparation. This book provides information on technological advances in food preparation and processing. It also deals with the effect of  Read more...

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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Marion Bennion; Barbara Scheule
ISBN: 013923988X 9780139239885
OCLC Number: 41320188
Description: xii, 730 pages : illustrations (some color ; 27 cm
Contents: I. Introduction --
1. Food Choices and Sensory Characteristics --
2. Food Economics and Convenience --
3. Food Safety --
4. Food Regulations and Standards --
II. Principles of Cookery --
5. Back to Basics --
6. Heat Transfer in Cooking --
7. Microwave Cooking --
8. Seasoning and Flavoring Materials --
9. Food Composition --
III. Fats, Frying and Emulsions --
10. Fats, Frying, and Emulsions --
IV. Sweeteners, Crystallization, Starch, and Cereal Grain --
11. Sweeteners and Sugar Cookery --
12. Frozen Desserts --
13. Starch --
14. Pasta and Cereal Grains --
V. Bakery Products --
15. Batters and Dough --
16. Quick Breads --
17. Yeast Breads --
18. Cakes and Cookies --
19. Pastry --
VI. Vegetables, Fruits and Salads --
20. Vegetables and Vegetable Preparation --
21. Fruits and Fruit Preparation --
22. Salads and Gelatin --
VII. Dairy Products and Eggs --
23. Milk and Milk Products --
24. Eggs and Egg Cookery --
VIII. Meat, Poultry and Seafood --
25. Meat and Meat Cookery --
26. Poultry --
27. Seafood --
IX. Beverages --
28. Beverages --
X. Food Preservation --
29. Food Preservation and Packaging --
30. Food Preservation by Freezing and Canning --
Appendix A. Weights and Measures --
Appendix B. Temperature Control --
Appendix C. Nutritive Value of Selected Foods --
Appendix D. Glossary.
Responsibility: Marion Bennion, Barbara Scheule.

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