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Food Selection and Preparation: A Laboratory Manual

Frank D. Conforti




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 | #410455 in Books |  Wiley-Blackwell |  2008-12-02 | Original language:English | PDF # 1 |  11.05 x.52 x8.60l,1.75 | File type: PDF | 248 pages

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||0 of 0 people found the following review helpful.| Food Selection and Preparation: A Laboratory Manual|By KathyBaker12|This is a great book it has a lot of good recipes in it on how to make things like bread, cake, meats, salads. I would recommend this to any body take the class and you will have a lot of fun also good just for the recipes. Used for 10 weeks in my course at Kaplan University but plan on continuing to use it i

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product.

This manual equips students with a working knowledge of the nature of ingredients and how the...

You easily download any file type for your device.Food Selection and Preparation: A Laboratory Manual   |  Frank D. Conforti. Just read it with an open mind because none of us really know.

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