Introductory foods, a laboratory manual of food preparation and evaluation. 2d ed. --.
1975
Morr Mary L. | Irmiter Theodore F.
Laboratory experiments illustrate the chemical and physical principles governing food preparation in the home, in a restaurant, or in a factory. Skill development is less emphasized than understanding of principles. Emphasis is placed on recognition and evaluation of the quality of food products that have been prepared. The material is geared for 2-hour laboratory periods. Recipes are developed so products can be prepared and evaluated within the allotted time. Modifications in original recipes are noted. Lesson format includes objectives, list of products, elucidation of principles of preparation and quality, directions and recipes are given, evaluation means, summary outlines, and review questions. Variations in quantities of ingredients and use of special techniques or equipment are not included. Recipes included increase depth of study.
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