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Basic Scientific Food Preparation Lab Manual Iowa State University Department of Food Science and Human Nutrition

Contributor(s): Material type: TextTextSeries: Open textbook libraryDistributor: Minneapolis, MN Open Textbook LibraryPublisher: Ames, IA Iowa State University Digital Press [2023]Copyright date: ©2023Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
Subject(s): LOC classification:
  • QH301
  • RA773
Online resources:
Contents:
Introduction -- 1 Laboratory Equipment and Procedures -- 2 Fruits and Vegetables -- 3 Food Preservation -- 4 Beverages -- 5 Crystallization -- 6 Starch Characteristics and Cookery -- 7 Deep Fat Frying -- 8 Dairy Foods -- 9 Eggs -- 10 Foams -- 11 Meats -- 12 Gluten Development -- 13 Steam Leavening -- Appendices
Subject: This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.
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Introduction -- 1 Laboratory Equipment and Procedures -- 2 Fruits and Vegetables -- 3 Food Preservation -- 4 Beverages -- 5 Crystallization -- 6 Starch Characteristics and Cookery -- 7 Deep Fat Frying -- 8 Dairy Foods -- 9 Eggs -- 10 Foams -- 11 Meats -- 12 Gluten Development -- 13 Steam Leavening -- Appendices

This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.

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In English.

Description based on print resource

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