Food in theory and practice by Eva Medved.
Detalles de publicación: Minneapolis, Minnesota Burgess Publishin Co. c1978.Descripción: 596 p., [6] leaves of plates ill. 24 cmISBN:- 0916434249
- 641
- TX354 .M43
| 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 Encarnación Valdés Colección General bev | 641 M493f (Navegar estantería(Abre debajo)) | Disponible | 80000000782949 |
Descripciones mejoradas de Syndetics:
This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions -- covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. For those in food science, dietetics, and nutrition careers.
Includes bibliographies and index.
Tabla de contenidos provista por Syndetics
- Laboratory Basics
- tVegetables
- Fruits
- Salads and Salad Dressings
- Starch and Cereal Cookery
- Milk and Cheese
- Meats, Poultry, and Fish
- Egg Cookery
- Breads
- Cakes and Cookies
- Pies
- Sugar Cookery
- Beverages
- Gelatin
- Meal Management
- Food Preservation
- Index