Introductory Foods: A Laboratory Manual of Food Preparation and Evaluation

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9780023841422: Introductory Foods: A Laboratory Manual of Food Preparation and Evaluation

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Morr, Mary L.; Irmiter, Theodore F.
Published by Prentice Hall
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Morr, Mary L.; Irmiter, Theodore F.
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Book Description Pearson. PAPERBACK. Book Condition: New. 0023841427 New. Looks like an interesting title, learn more! We provide domestic tracking upon request. We provide personalized customer service and want you to have a great experience purchasing from us. 100% satisfaction guaranteed and thank you for your consideration. Bookseller Inventory # S-0023841427

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Morr, Mary L.; Irmiter, Theodore F.
Published by Pearson (1995)
ISBN 10: 0023841427 ISBN 13: 9780023841422
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Book Description Pearson, 1995. Paperback. Book Condition: New. Bookseller Inventory # P110023841427

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Morr, Mary L.; Irmiter, Theodore F.
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Book Description Pearson. PAPERBACK. Book Condition: New. 0023841427 BRAND NEW W/FAST SHIPPING! This item is: Introductory Foods: A Laboratory Manual, 6th Ed., 1995, by Morr, Mary L.^Irmiter, Theodore F.; FORMAT: Paperback; ISBN: 9780023841422. Choose Expedited for fastest shipping! Our 98%+ rating proves our commitment! We cannot ship to PO Boxes/APO address. To avoid ordering the wrong item, please check your item's ISBN number!. Bookseller Inventory # P9780023841422

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Morr, Mary L.; Irmiter, Theodore F.
Published by Prentice Hall (1995)
ISBN 10: 0023841427 ISBN 13: 9780023841422
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Book Description Prentice Hall, 1995. Paperback. Book Condition: New. 6th. Bookseller Inventory # DADAX0023841427

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Morr, Mary L.; Irmiter, Theodore F.
Published by Prentice Hall (1995)
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Book Description Prentice Hall, 1995. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Agenda for Improving Nutrient Content of Prepared Foods. Nutrition Labeling and Education Act of 1990. Objectives of the Laboratory Experience. Laboratory Conduct and Responsibilities. Evaluation of Food Products. Metric Conversion. Table of Equivalents. Temperatures Used in Food Preparation. Microwave Cooking. Introduction and Demonstration. Basic Terms and Concepts. Descriptive Terms Used in Judging Characteristics of Baked Products. Muffins. Baking Powder Biscuits. Yeast Breads. Butter Type Cakes. Cream Puffs and Popovers. Fats and Oils. Pie Pastries: Fruit Pies. Deep Fat Frying. Starch. Rice, Paste Products, and Cereals. Milk. Cheese. Eggs and Custards. Egg Foams. Starch-Egg Combinations. Meat and Poultry-Tender Cuts: Dry Heat Methods. Meat and Poultry-Less Tender Cuts: Dry Heat Methods. Fish and Shellfish. Vegetables. Dried Legumes. Fruits. Soups. Salads. Salad Dressings. Gelatin. Beverages. Crystallization: Sugar (Candies) Crystallization: Water (Frozen Desserts). Meal Planning. Appendixes. Recipe Index. Subject Index. Bookseller Inventory # ABE_book_new_0023841427

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Morr, Mary L.; Irmiter, Theodore F.
Published by Prentice Hall (1995)
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Book Description Prentice Hall, 1995. Paperback. Book Condition: New. book. Bookseller Inventory # 0023841427

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Morr, Mary L.; Irmiter, Theodore F.
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Book Description Prentice Hall, 1995. Book Condition: New. Brand new! Please provide a physical shipping address. Bookseller Inventory # 9780023841422

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Morr, Mary L.; Irmiter, Theodore F.
Published by Prentice Hall (1994)
ISBN 10: 0023841427 ISBN 13: 9780023841422
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Book Description Prentice Hall, 1994. Paperback. Book Condition: Brand New. 6th edition. 350 pages. 11.00x8.75x0.50 inches. In Stock. Bookseller Inventory # 0023841427

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