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Basic Scientific Food Preparation Lab Manual
- Format:
- Book
- Author/Creator:
- Department of Food Science and Human Nutrition, Iowa State University, author.
- Language:
- English
- Subjects (All):
- Science--Textbooks.
- Science.
- Nutrition--Textbooks.
- Nutrition.
- Physical Description:
- 1 online resource
- Place of Publication:
- Ames, IA Iowa State University Digital Press [2023]
- Language Note:
- In English.
- Summary:
- 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.
- 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
- Notes:
- Description based on print resource
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