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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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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Morr, Mary L.; Irmiter, Theodore F.
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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 Prentice Hall, 1995. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Agenda for Improving Nutrient Content of Prepared Foods. Nutrition Labeling and Education Act of 1990. Objectives of the Laboratory Experience. Laboratory Conduct and Responsibilities. Evaluation of Food Products. Metric Conversion. Table of Equivalents. Temperatures Used in Food Preparation. Microwave Cooking. Introduction and Demonstration. Basic Terms and Concepts. Descriptive Terms Used in Judging Characteristics of Baked Products. Muffins. Baking Powder Biscuits. Yeast Breads. Butter Type Cakes. Cream Puffs and Popovers. Fats and Oils. Pie Pastries: Fruit Pies. Deep Fat Frying. Starch. Rice, Paste Products, and Cereals. Milk. Cheese. Eggs and Custards. Egg Foams. Starch-Egg Combinations. Meat and Poultry-Tender Cuts: Dry Heat Methods. Meat and Poultry-Less Tender Cuts: Dry Heat Methods. Fish and Shellfish. Vegetables. Dried Legumes. Fruits. Soups. Salads. Salad Dressings. Gelatin. Beverages. Crystallization: Sugar (Candies) Crystallization: Water (Frozen Desserts). Meal Planning. Appendixes. Recipe Index. Subject Index. Bookseller Inventory # ABE_book_new_0023841427

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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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