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Introductory foods / Marion Bennion, Barbara Scheule.

By: Contributor(s): Material type: TextTextPublisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, [2004]Copyright date: ©2004Edition: Twelfth editionDescription: xvi, 878 pages : illustrations (some colour) ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0131100017
  • 9780131100015
  • 0131911287
  • 9780131911284
Subject(s): DDC classification:
  • 641.3 21
LOC classification:
  • TX354 .B46 2004
Partial contents:
Introduction. Food choices and sensory characteristics ; Food economics and convenience ; Food safety ; Food regulations and standards -- Principles of cookery. Back to basics ; Heat transfer in cooking ; Microwave cooking ; Seasoning and flavoring materials ; Food composition -- Fats, frying, and emulsions -- Sweeteners, crystallization, starch, and cereal grains. Sweeteners and sugar cookery ; Frozen desserts ; Starch ; Pasta and cereal grains -- Bakery products. Batters and doughs ; Quick breads ; Yeast breads ; Cakes and cookies ; Pastry -- Fruits, vegetables, and salads. Vegetables and vegetable preparation ; Fruits and fruit preparation ; Salads and gelatin -- Dairy products and eggs. Milk and milk products ; Eggs and egg cookery -- Meat, poultry, and seafood. Meat and meat cookery ; Poultry ; Seafood -- Beverages -- Food preservation. Food preservation and packaging ; 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.3 BEN (Browse shelf(Opens below)) 1 Available A417050B

Includes bibliographical references and index.

Introduction. Food choices and sensory characteristics ; Food economics and convenience ; Food safety ; Food regulations and standards -- Principles of cookery. Back to basics ; Heat transfer in cooking ; Microwave cooking ; Seasoning and flavoring materials ; Food composition -- Fats, frying, and emulsions -- Sweeteners, crystallization, starch, and cereal grains. Sweeteners and sugar cookery ; Frozen desserts ; Starch ; Pasta and cereal grains -- Bakery products. Batters and doughs ; Quick breads ; Yeast breads ; Cakes and cookies ; Pastry -- Fruits, vegetables, and salads. Vegetables and vegetable preparation ; Fruits and fruit preparation ; Salads and gelatin -- Dairy products and eggs. Milk and milk products ; Eggs and egg cookery -- Meat, poultry, and seafood. Meat and meat cookery ; Poultry ; Seafood -- Beverages -- Food preservation. Food preservation and packaging ; 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.

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