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Book Cover
Book
Author McWilliams, Margaret.

Title Food fundamentals / Margaret McWilliams
Edition Tenth edition
Published Boston : Pearson, [2013]
©2013

Copies

Location Call no. Vol. Availability
 W'PONDS  641 Mcw/Ffu 2013  AVAILABLE
 W'PONDS  641 Mcw/Ffu 2013  AVAILABLE
 W'PONDS  641 Mcw/Ffu 2013  AVAILABLE
 W'BOOL  641 Mcw/Ffu 2013  AVAILABLE
Description xvi, 501 page, [iNS-32] : illustrations (some color) ; 29 cm
Contents 1. Foundation for food study -- Food for today -- Nutrition and food -- Food safety -- 2. Food preparation -- Factors in food preparation -- Vegetables -- Fruits -- Salads and salad dressings -- Fats and oils -- Carbohydrates: sugar -- Carbohydrates: starches and cereals -- Proteins: milk and cheese -- Proteins: eggs -- Proteins: meats, poultry, and fish -- Leavening agents -- Basics of batters and doughs -- Breads -- Cakes, cookies, and pastries -- Beverages -- Preserving food -- 3. Food in the context of life -- Menu planning and meal preparation -- Meal service and hospitality
Bibliography Includes bibliographical references and index
Subject Food.
Cooking.
LC no. 2011048701
ISBN 9780132747738 (alk. paper)
0132747731 (alk. paper)