Food Selection and Preparation: A Laboratory Manual

3 avg rating
( 1 ratings by GoodReads )
 
9780813814889: Food Selection and Preparation: A Laboratory Manual

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.

"synopsis" may belong to another edition of this title.

About the Author:

Frank D. Conforti, PhD, is Associate Professor Emeritus of Human Nutrition, Foods, and Exercise in the College of Agriculture and Life Sciences at Virginia Polytechnic Institute and State University, Blacksburg, VA. Before entering academe, he had extensive experience in the food preparation industry as Director of Quality Control, Borden's and as Director of Quality Assurance, American Foods Laboratory.

Review:

"This manual on food selection and preparation has been designed for students in the food service, hospitality management, dietetics or consumer education sectors. Compared with the 1st edition, this 2nd edition includes updates in recipes, formulations and technical information to reflect current trends." ( Food Science and Technology Abstracts, July 2010)

"About this title" may belong to another edition of this title.

Top Search Results from the AbeBooks Marketplace

1.

Frank Conforti (Virginia Polytechnic Institute and State University)
Published by John Wiley and Sons
ISBN 10: 081381488X ISBN 13: 9780813814889
New Quantity Available: > 20
Seller
INDOO
(Avenel, NJ, U.S.A.)
Rating
[?]

Book Description John Wiley and Sons. Book Condition: New. Brand New. Bookseller Inventory # 081381488X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 43.61
Convert Currency

Add to Basket

Shipping: US$ 3.50
Within U.S.A.
Destination, Rates & Speeds

2.

Frank D. Conforti
Published by Iowa State University Press, United States (2008)
ISBN 10: 081381488X ISBN 13: 9780813814889
New Paperback Quantity Available: 1
Seller
The Book Depository US
(London, United Kingdom)
Rating
[?]

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

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 51.61
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

3.

Frank D. Conforti
Published by Iowa State University Press, United States (2008)
ISBN 10: 081381488X ISBN 13: 9780813814889
New Paperback Quantity Available: 1
Seller
The Book Depository
(London, United Kingdom)
Rating
[?]

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

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 53.17
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

4.

Frank D. Conforti
Published by Wileyand#8211;Blackwell (2008)
ISBN 10: 081381488X ISBN 13: 9780813814889
New Quantity Available: 1
Seller
Books2Anywhere
(Fairford, GLOS, United Kingdom)
Rating
[?]

Book Description Wileyand#8211;Blackwell, 2008. PAP. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # FW-9780813814889

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 44.90
Convert Currency

Add to Basket

Shipping: US$ 11.54
From United Kingdom to U.S.A.
Destination, Rates & Speeds

5.

Frank D. Conforti
Published by Iowa State University Press
ISBN 10: 081381488X ISBN 13: 9780813814889
New Paperback Quantity Available: 1
Seller
THE SAINT BOOKSTORE
(Southport, United Kingdom)
Rating
[?]

Book Description Iowa State University Press. Paperback. Book Condition: new. BRAND NEW, Food Selection and Preparation: A Laboratory Manual (2nd Revised edition), Frank D. Conforti, 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 # B9780813814889

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 49.47
Convert Currency

Add to Basket

Shipping: US$ 7.62
From United Kingdom to U.S.A.
Destination, Rates & Speeds

6.

Conforti, Frank D.
Published by Wiley-Blackwell (2008)
ISBN 10: 081381488X ISBN 13: 9780813814889
New Paperback Quantity Available: 1
Seller
Irish Booksellers
(Rumford, ME, U.S.A.)
Rating
[?]

Book Description Wiley-Blackwell, 2008. Paperback. Book Condition: New. book. Bookseller Inventory # 081381488X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 66.64
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

7.

Frank D. Conforti
Published by Wiley-Blackwell (2008)
ISBN 10: 081381488X ISBN 13: 9780813814889
New Paperback Quantity Available: 1
Seller
Ergodebooks
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Wiley-Blackwell, 2008. Paperback. Book Condition: New. 2nd. Bookseller Inventory # DADAX081381488X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 64.84
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

8.

Conforti, Frank
Published by Blackwell Pub (2008)
ISBN 10: 081381488X ISBN 13: 9780813814889
New Paperback Quantity Available: 1
Seller
Revaluation Books
(Exeter, United Kingdom)
Rating
[?]

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

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 70.07
Convert Currency

Add to Basket

Shipping: US$ 7.69
From United Kingdom to U.S.A.
Destination, Rates & Speeds

9.

Conforti, Frank D.
Published by Wiley-Blackwell (2008)
ISBN 10: 081381488X ISBN 13: 9780813814889
New Paperback Quantity Available: 2
Seller
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description Wiley-Blackwell, 2008. Paperback. Book Condition: New. Bookseller Inventory # P11081381488X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 78.94
Convert Currency

Add to Basket

Shipping: US$ 2.99
Within U.S.A.
Destination, Rates & Speeds

10.

Conforti, Frank D.
Published by Wiley-Blackwell (2008)
ISBN 10: 081381488X ISBN 13: 9780813814889
New Quantity Available: 1
Seller
Nearfine Books
(Brooklyn, NY, U.S.A.)
Rating
[?]

Book Description Wiley-Blackwell, 2008. Book Condition: new. Shiny and new! Expect delivery in 20 days. Bookseller Inventory # 9780813814889-1

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 98.99
Convert Currency

Add to Basket

Shipping: US$ 4.00
Within U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book