| 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) |
|
