登入選單
返回Google圖書搜尋
Principles of Food Preparation, a Laboratory Manual
Jeanne H. Freeland-Graves
出版Macmillan, 1979
ISBN00233969039780023396908
URLhttp://books.google.com.hk/books?id=-aovAAAAYAAJ&hl=&source=gbs_api
註釋Abstract: The laboratory manual incorporates scientific as well as basic illustrations of food principles. Some chemical principles are applied. All experiments and recipes are designed for a 2-hour laboratory, except where noted. Quantities of food products in experiments is small to reduce laboratory cost and provide tasting-size portions. Proportions and ingredients are modified from original recipes to reduce cost. Specific topics include sanitation, food evaluation, measuring, meal management, and food products.