Illustrated Guide for Food Preparation

by McWilliams, Margaret Ph.D., R.D., Professor Emeritus

• ISBN13: 9780130394859
• ISBN10: 0130394858
• Edition: 9th
• Format: Paperback
• Copyright: 2005-01-26
• Publisher: Prentice Hall

Summary

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, theIllustrated Guide to Food Preparationis 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.

Table of Contents

Preface	ix
Laboratory Basics	1	(12)
Vegetables	13	(51)
Fruits	64	(19)
Salads and Salad Dressings	83	(24)
Starch and Cereal Cookery	107	(17)
Milk and Cheese	124	(17)
Meats, Poultry, and Fish	141	(31)
Egg Cookery	172	(28)
Breads	200	(35)
Cakes and Cookies	235	(31)
Pies	266	(23)
Sugar Cookery	289	(8)
Beverages	297	(5)
Gelatin	302	(6)
Meal Management	308	(12)
Food Preservation	320	(14)
Appendix A The Metric System	334	(3)
Index	337