Foundations of food preparation | Food preparation
1996
Freeland-Graves, Jeanne H. | Peckham, Gladys C.
Designed for the first college course in food preparation, the book's aim is to present in usable form the basic principles of food preparation and to illustrate these principles so that the student may develop high standards. Part I covers the scientific principles related to food. Part II examines the economics and management aspects of food preparation, factors affecting food evaluation, and governmental food regulations. Part III discusses the preparation of foods, highlights cooking principles, and relates these principles to methods of preparation. It also includes discussion of factors affecting preparation, such as the composition and storage of foods, as well as the effects of cooking on palatability and nutritive values. Part IV suggests procedures for preserving food in the home and summarizes current information on food additives.
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