"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)
--This text refers to an alternate
From the Back Cover
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of this handy manual, which guides a student through the fundamentals and basic principles of food preparation, from the recipe to the table, 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 testing 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.