Introductory Foods: A Laboratory Manual (6th Edition)

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9780023841422: Introductory Foods: A Laboratory Manual (6th Edition)
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For more than two decades, the acknowledged leader in the field! This popular, successful lab manual for food preparation courses focuses student attention on the evaluation of the finished product as the best method for learning cooking and food preparation principles. Coverage addresses a wide range of principles -- from "boiling water" to preparing complex sauces, from roasting and broiling, to mastering the creation of confectionery products -- in an easy-to-follow format that is consistent through every chapter, thus facilitating comparison of food characteristics and analysis of the differing effects of ingredients upon a recipe. All of the recipes included call for ingredients which are readily-available and reasonably priced, to keep the manual accessible to a wide range of school programs, as well as practical for student use outside of the laboratory.

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Morr, Mary L., Irmiter, Theodore F.
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Book Description Pearson. PAPERBACK. Book Condition: New. 0023841427 New. Looks like an interesting title, learn more! We provide domestic tracking upon request. We provide personalized customer service and want you to have a great experience purchasing from us. 100% satisfaction guaranteed and thank you for your consideration. Bookseller Inventory # S-0023841427

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Book Description Prentice Hall (a Pearson Education Company), United States, 1995. Paperback. Book Condition: New. 6th edition. 276 x 217 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. For the laboratory component of courses in Basic Food Study. For more than two decades, the acknowledged leader in the field! This popular, successful lab manual for food preparation courses focuses student attention on the evaluation of the finished product as the best method for learning cooking and food preparation principles. Coverage addresses a wide range of principles ? from ?boiling water? to preparing complex sauces, from roasting and broiling, to mastering the creation of confectionery products ? in an easy-to-follow format that is consistent through every chapter, thus facilitating comparison of food characteristics and analysis of the differing effects of ingredients upon a recipe. All of the recipes included call for ingredients which are readily-available and reasonably priced, to keep the manual accessible to a wide range of school programs, as well as practical for student use outside of the laboratory. Bookseller Inventory # BTE9780023841422

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Book Description Pearson. PAPERBACK. Book Condition: New. 0023841427 BRAND NEW W/FAST SHIPPING! This item is: Introductory Foods: A Laboratory Manual, 6th Ed., 1995, by Morr, Mary L.^Irmiter, Theodore F.; FORMAT: Paperback; ISBN: 9780023841422. Choose Expedited for fastest shipping! Our 98%+ rating proves our commitment! We cannot ship to PO Boxes/APO address. To avoid ordering the wrong item, please check your item's ISBN number!. Bookseller Inventory # P9780023841422

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Book Description 1995. Paperback. Book Condition: New. 6th. 217mm x 14mm x 276mm. Paperback. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 350 pages. 0.748. Bookseller Inventory # 9780023841422

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Book Description Prentice Hall, 1994. Paperback. Book Condition: Brand New. 6th edition. 350 pages. 11.00x8.75x0.50 inches. In Stock. Bookseller Inventory # 0023841427

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