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Introductory foods / Marion Bennion, Barbara Scheule ;
New Jersey: PEARSON;Prentice Hall. 2004Edición: 12th edDescripción: xvi, 878 p. ill. (some col.) 29 cmTipo de contenido:- 0131100017
- TX354 .B46 2004
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Sala de Referencia mb | TX354 .B46 2004 (Navegar estantería(Abre debajo)) | Disponible | 50000002167897 |
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Descripciones mejoradas de Syndetics:
This text aims to prepare students for careers as food scientists, food service managers and dieticians. Written for beginners, it provides clear, straightforward explanations of all the basic principles of food preparation.
Includes bibliographical references and index.
gccoct2006
Tabla de contenidos provista por Syndetics
- I Introduction
- 1 Food Choices and Sensory Characteristics
- 2 Food Economics and Convenience
- 3 Food Safety
- 4 Food Regulations and Standards
- II Principles Of Cookery
- 5 Back to Basics
- 6 Heat Transfer in Cooking
- 7 Microwave Cooking
- 8 Seasoning and Flavoring Materials
- 9 Food Composition
- III Fats, Frying And Emulsions
- 10 Fats, Frying, and Emulsions
- IV Sweeteners, Crystallization, Starch, And Cereal Grain
- 11 Sweeteners and Sugar Cookery
- 12 Frozen Desserts
- 13 Starch
- 14 Pasta and Cereal Grains
- V Bakery Products
- 15 Batters and Dough
- 16 Quick Breads
- 17 Yeast Breads
- 18 Cakes and Cookies
- 19 Pastry
- VI Vegetables, Fruits And Salads
- 20 Vegetables and Vegetable Preparation
- 21 Fruits and Fruit Preparation
- 22 Salads and Gelatin
- VII Dairy Products And Eggs
- 23 Milk and Milk Products
- 24 Eggs and Egg Cookery
- VIII Meat, Poultry And Seafood
- 25 Meat and Meat Cookery
- 26 Poultry
- 27 Seafood
- IX Beverages
- 28 Beverages
- X Food Preservation
- 29 Food Preservation and Packaging
- 30 Food Preservation by Freezing and Canning
- Appendix A Weights and Measures
- Appendix B Temperature Control
- Appendix C Nutritive Value of Selected Foods
- Appendix D Glossary