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ISBN: 0-13-170463-X
By Steven Labensky, Gaye G. Ingram, Sarah R. Labensky
This concise dictionary contains over 6000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes.
Plus tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, pasta glossary, food additives, food labeling terms, produce varieties, and more!
For more information about Prentice Hall Hospitality Management and Culinary Arts titles, visit: www.prenhall.com/hospitality.
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