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Food Selection and Preparation: A Laboratory Manual Paperback – February 25, 1997

ISBN-13: 978-0813827148 ISBN-10: 0813827140 Edition: 1st

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Paperback, February 25, 1997
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Product Details

  • Paperback: 195 pages
  • Publisher: Wiley-Blackwell; 1 edition (February 25, 1997)
  • Language: English
  • ISBN-10: 0813827140
  • ISBN-13: 978-0813827148
  • Product Dimensions: 11 x 8.6 x 0.5 inches
  • Shipping Weight: 1.3 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #6,296,414 in Books (See Top 100 in Books)

Editorial Reviews

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)

--This text refers to an alternate Paperback edition.

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.


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Customer Reviews

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Most Helpful Customer Reviews

Format: Paperback Verified Purchase
This is a great book it has a lot of good recipes in it on how to make things like bread, cake, meats, salads. I would recommend this to any body take the class and you will have a lot of fun also good just for the recipes. Used for 10 weeks in my course at Kaplan University but plan on continuing to use it it did meat my expectations and more.

Kathy Baker
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Format: Paperback Verified Purchase
Great, timely shipping, goodpackaging. Few dents, but the item was branded "like new" though it held a number of pen scribbles inside-which is really frustrating.
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By Carolyn Hislop on August 4, 2014
Format: Paperback Verified Purchase
great product.
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