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5 Remote Warehouse Cooking and Food- Culinary Reference

Illustrated Guide to Food Preparation

by

Illustrated Guide to Food Preparation Cover

 

Synopses & Reviews

Publisher Comments:

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 appeal. Many are integrated in an updated meal management chapter showing how to create appealing, nutritious dishes within tight budgets and schedules. Topic coverage includes: fruits/vegetables; salads/dressings; sugar, starch, cereals, and eggs; meats, poultry, and fish; breads, cakes, cookies, and pies; beverages, and preservation.

Table of Contents

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. Pies

13. Beverages

14. Food Preservation

15. Meal Management

Appendix A. The Metric System

Product Details

ISBN:
9780132738750
Author:
Mcwilliams, Margaret, Ph.d.
Publisher:
Prentice Hall
Author:
McWilliams, Margaret
Author:
McWilliams, Margaret Ph.D., R.D., Professor Emeritus
Author:
Margaret McWilliams Ph.D., R.D., Professor Emeritus
Subject:
General Cooking
Subject:
Cooking and Food-General
Copyright:
Edition Description:
Trade paper
Publication Date:
20120312
Binding:
TRADE PAPER
Language:
English
Pages:
408
Dimensions:
10.7 x 8.4 x 0.6 in 744 gr

Related Subjects

Business » Human Resource Management
Business » Management
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Engineering » Mechanical Engineering » General

Illustrated Guide to Food Preparation New Trade Paper
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Product details 408 pages Prentice Hall - English 9780132738750 Reviews:
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