Selection And Preparation Of Food Laboratory Guide PDF Download

Excerpt from Selection and Preparation of Food: Laboratory Guide This Guide has been prepared for the students taking the work in the Selection and Preparation of Food in the Department of Household Science of the University of Illinois. The courses as given continue during two semesters and include four hours of laboratory work per week, supplemented by one lecture and one recitation. In the first semester emphasis is placed upon the principles governing the selection and preparation of food. In the second semester a consideration of its economic and esthetic value is emphasized. At the end of the first semester's work demonstration are given by the students to test their skill and knowledge. At the close of a year's work they serve meals for the same purpose. The subject of Dietetics is given in a separate course. Before beginning this work the student is required to have had high school physics and one semester of chemistry in the University. The work is based on the supposition that a scientific study of the food problem requires a sufficient knowledge of pure science to appreciate the fundamental processes that underlie the preparation of food. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.