9780813814889

Food Selection and Preparation: A Laboratory Manual

Conforti, Frank D.

ISBN 10: 081381488X / 0-8138-1488-X
ISBN 13: 9780813814889
Publisher: Wiley-Blackwell
Publication Date: 2008
Binding: Softcover
About this title:
Synopsis:
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product.

This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances.

New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.


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Book Description: Iowa State University Press, United States, 2008. Paperback. Book Condition: New. 2nd Revised edition. 278 x 214 mm. Language: English Brand New Book. Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today s palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course. Bookseller Inventory # AAH9780813814889

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Conforti, Frank D.
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Book Description: Iowa State University Press, United States, 2008. Paperback. Book Condition: New. 2nd Revised edition. 278 x 214 mm. Language: English Brand New Book. Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today s palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course. Bookseller Inventory # AAH9780813814889

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Conforti, Frank D.
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Book Description: Wiley-Blackwell, 2008. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Preface.Acknowledgments.Laboratory 1: Measuring Techniques.Laboratory 2: Food Preservation: Canning and Freezing.Laboratory 3: Starch and Cereal Cookery: Role of Gelatinization and Gelation.Laboratory 4: Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs.Laboratory 5: Shortened- and Foam-Style Cakes.Laboratory 6: Pastry, Cream Puffs, and Popovers.Laboratory 7: Fruit Selection and Cookery.Laboratory 8: Vegetables.Laboratory 9: Salads.Laboratory 10: Fats and Emulsions.Laboratory 11: Gelatin.Laboratory 12: Egg Cookery.Laboratory 13: Milk and Cheese.Laboratory 14: Meat and Poultry.Laboratory 15: Fish and Seafood Cookery.Laboratory 16: Legumes and Tofu.Laboratory 17: Sugar Crystallization.Laboratory 18: Ice Crystallization (Frozen Desserts).Laboratory 19: Beverages: Coffee, Tea, and Cocoa.Laboratory 20: Sensory Evaluation of Food.Glossary.Appendix A: Food Safety.Appendix B: Sanitation in The Kitchen.Appendix C: Care and Cleaning Of Small Appliances.Appendix D: Measuring Equivalents.Appendix E: Emergency Substitutions.Appendix F: Safe Food Storage.Appendix G: Retail Beef Cuts and Recommended Cooking Methods.Appendix H: How To Identify Cuts Of Meat By Bones. Bookseller Inventory # ABE_book_new_081381488X

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Book Description: 2008. Paperback. Book Condition: New. 2nd. 213mm x 18mm x 277mm. Paperback. Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, whi.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 234 pages. 0.794. Bookseller Inventory # 9780813814889

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Book Description: Blackwell Pub, 2008. Paperback. Book Condition: Brand New. 2nd edition. 248 pages. 10.94x8.43x0.63 inches. In Stock. Bookseller Inventory # __081381488X

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Book Description: 2008. Paperback. Book Condition: New. 2nd. 213mm x 18mm x 277mm. Paperback. Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides .Shipping may be from our UK, US or Australian warehouse depending on stock availability. 234 pages. 0.794. Bookseller Inventory # 9780813814889

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