150786
9780023393501
Principles of Food Preparation A Laboratory Manual
by Freeland-Graves, Jeanne H.
About this item
- Condition: Good
- Provider: bgvbooksllc1 Contact
- Provider Rating: 0%
- Ships From: Murray, KY
- Shipping: Standard, Expedited, Second Day, Next Day
- Comments: Exact ISBN match. Immediate shipping. No funny business. Pics available upon request.
About this item
- Condition: Good
- Provider: GoTextbooks Contact
- Provider Rating: 77%
- Ships From: Little Rock, AR
- Shipping: Standard
Product details
- ISBN-13: 9780023393501
- ISBN: 0023393505
- Edition: 2
- Publication Date: 1987
- Publisher: Prentice Hall
AUTHOR
SUMMARY
1. Sanitation. 2. Food Evaluation. 3. Measuring. 4. Beverages. 5. Fruits. 6. Vegetables. 7. Salads, Emulsions, and Gelatin. 8. Cereals and Pasta. 9. Starch. 10. Eggs. 11. Milk. 12. Cheese. 13. Meat. 14. Plant Proteins. 15. Poultry. 16. Fish. 17. Fats and Oils. 18. Pastry. 19. Quick Breads. 20. Cakes and Cookies. 21. Yeast Breads. 22. Sugars and Frozen Desserts. 23. Microwave. 24. Meal Management. Appendix. Recipe Index.Freeland-Graves, Jeanne H. is the author of 'Principles of Food Preparation A Laboratory Manual', published 1987 under ISBN 9780023393501 and ISBN 0023393505.
[read more]
The ValoreBooks Guarantee
With our dedicated customer support team, you can rest easy knowing that we're doing everything we can to save you time, money, and stress.
