Introductory foods / Marion Bennion, Barbara Scheule.
Material type: TextPublisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, [2004]Copyright date: ©2004Edition: Twelfth editionDescription: xvi, 878 pages : illustrations (some colour) ; 29 cmContent type:- text
- unmediated
- volume
- 0131100017
- 9780131100015
- 0131911287
- 9780131911284
- 641.3 21
- TX354 .B46 2004
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 |
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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.
Machine converted from AACR2 source record.
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