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| Author | : Jeanne H. Freeland-Graves |
| Publisher | : Macmillan College |
| Total Pages | : 674 |
| Release | : 1987-01-01 |
| Genre | : Cookbooks |
| ISBN | : 9780023396519 |
This book presents--in usable form--the basic principles and practices of food preparation. The Sixth Edition has been thoroughly revised and updated to include recent, relevant issues in the field.
| Author | : Gladys C. Peckham |
| Publisher | : |
| Total Pages | : 520 |
| Release | : 1964 |
| Genre | : Cooking |
| ISBN | : |
| Author | : Jeanne Himich Freeland-Graves |
| Publisher | : |
| Total Pages | : |
| Release | : 2002 |
| Genre | : |
| ISBN | : |
| Author | : Gladys C. Peckham |
| Publisher | : |
| Total Pages | : 497 |
| Release | : 1971 |
| Genre | : Cooking |
| ISBN | : |
| Author | : Marcy E Gaston |
| Publisher | : |
| Total Pages | : 346 |
| Release | : 2019-12-31 |
| Genre | : Health & Fitness |
| ISBN | : 9781516598328 |
| Author | : McGraw-Hill Ryerson, Limited |
| Publisher | : |
| Total Pages | : |
| Release | : 2013-08-30 |
| Genre | : |
| ISBN | : 9781259023026 |
| Author | : Gladys C. Peckham |
| Publisher | : |
| Total Pages | : 654 |
| Release | : 1979 |
| Genre | : Cooking |
| ISBN | : |
Abstract: The text aims to present and illustrate the basic principles of food preparation so that the student will develop high standards. Part One sets forth the scientific principles related to food that are central to the understanding and acquisition of basic skills. Part Two discusses the standards, prices and habits affecting food consumption. Part Three stresses effective management in food preparation. Part Four presents the most current thinking on selection, storage, preparation and cooking of food to ensure uniformly high quality. Part Five discusses home and industrial food preservation and addresses the question of food additives. Part Six summarizes the techniques for control and regulation of food to make foods acceptable from a health standpoint and assure the consumer of quality. The section explores microwave cookery.
| Author | : Margaret McWilliams |
| Publisher | : Prentice Hall |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Cookbooks |
| ISBN | : 9780132412353 |
For courses in Introductory Foods and Introductory Food Preparation. This book explains the how's and the why's that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.
| Author | : Department Of Food And Nutrition |
| Publisher | : Orient Blackswan |
| Total Pages | : 516 |
| Release | : 2001 |
| Genre | : |
| ISBN | : 9788125023005 |
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
| Author | : McGraw-Hill Ryerson, Limited |
| Publisher | : |
| Total Pages | : 160 |
| Release | : 2013-03-27 |
| Genre | : Diet |
| ISBN | : 9781259022654 |
McGraw-Hill Ryerson{u2019}s New Food and Nutrition Program consists of 6 separate student editions to allow for flexibility and choice in the classroom. It consists of engaging student resources that combine hands-on education, practical application of knowledge, and the development of critical thinking and research skills.
