Illustrated Guide to Food Preparation for Food Fundamentals (2 Rev ed)

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 interested in 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.