2. Edition - October 2008
35.90 Euro
2008. 248 Pages, Softcover
- Textbook -
ISBN-10: 0-8138-1488-X
ISBN-13: 978-0-8138-1488-9 - John Wiley & Sons






Sample Chapter

Short description
Food Selection and Preparation: A Laboratory Manual, Second Edition guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. Students gain a working knowledge of the nature of ingredients and how they function in particular foods. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance.

From the contents
Preface.

Acknowledgments.

Laboratory 1: Measuring Techniques.

Laboratory 2: Food Preservation: Canning and Freezing.

Laboratory 3: Starch and Cereal Cookery: Role of Gelatinization and Gelation.

Laboratory 4: Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs.

Laboratory 5: Shortened- and Foam-Style Cakes.

Laboratory 6: Pastry, Cream Puffs, and Popovers.

Laboratory 7: Fruit Selection and Cookery.

Laboratory 8: Vegetables.

Laboratory 9: Salads.

Laboratory 10: Fats and Emulsions.

Laboratory 11: Gelatin.

Laboratory 12: Egg Cookery.

Laboratory 13: Milk and Cheese.

Laboratory 14: Meat and Poultry.

Laboratory 15: Fish and Seafood Cookery.

Laboratory 16: Legumes and Tofu.

Laboratory 17: Sugar Crystallization.

Laboratory 18: Ice Crystallization (Frozen Desserts).

Laboratory 19: Beverages: Coffee, Tea, and Cocoa.

Laboratory 20: Sensory Evaluation of Food.

Glossary.

Appendix A: Food Safety.

Appendix B: Sanitation in The Kitchen.

Appendix C: Care and Cleaning Of Small Appliances.

Appendix D: Measuring Equivalents.

Appendix E: Emergency Substitutions.

Appendix F: Safe Food Storage.

Appendix G: Retail Beef Cuts and Recommended Cooking Methods.

Appendix H: How To Identify Cuts Of Meat By Bones