Food Selection and Preparation: A Laboratory Manual
Product Number: WA27854
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By Frank D. Conforti. Second edition. Grade 9 and up.
Focuses on knowledge, skill, and art to guide students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. Equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Vocabularies throughout the book introduce technical words essential to understanding food products and preparation. Questions to test students’ knowledge follow each exercise. Also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, safe storage of food, and the care and cleaning of small appliances. 248 pages, 8-1/2 in. x 11 in. Copyright 2008.