9781524923860-1524923869-Food Preparation: A Laboratory Manual

Food Preparation: A Laboratory Manual

ISBN-13: 9781524923860
ISBN-10: 1524923869
Edition: 2
Author: Kathy Knight, Laurel Lambert, Beth Pace
Publication date: 2017
Publisher: Kendall Hunt Publishing
Format: Spiral-bound 298 pages
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Book details

ISBN-13: 9781524923860
ISBN-10: 1524923869
Edition: 2
Author: Kathy Knight, Laurel Lambert, Beth Pace
Publication date: 2017
Publisher: Kendall Hunt Publishing
Format: Spiral-bound 298 pages

Summary

Acknowledged authors Kathy Knight, Laurel Lambert, Beth Pace wrote Food Preparation: A Laboratory Manual comprising 298 pages back in 2017. Textbook and eTextbook are published under ISBN 1524923869 and 9781524923860. Since then Food Preparation: A Laboratory Manual textbook was available to sell back to BooksRun online for the top buyback price of $ 3.07 or rent at the marketplace.

Description

Your students are about to embark on an adventure, learning about both the art and the science of food preparation. Perhaps no other topic of interest in America today has so many mediums devoted to its study. Everywhere you look there are magazines, books, website, and videos. Food even has its own network! Interest in food may lead your students to a career path or just enrich their personal lives. Food Preparation: A Laboratory Manual will reinforce the food science and culinary principles that students will learn in food preparation lectures and help them to learn techniques using demonstration and hands-on practice.

Food Preparation: A Laboratory Manual is designed to enhance the laboratory experience by providing relevant background information and recipes that have been favorites with the authors’ students. Also included are laboratory activities to help develop research skills, and laboratory reports that will not have to be reproduced elsewhere. New food trends and the use of innovative preparation methods are discussed as the way new generations of students approaches to food and meal preparation has changed over time.

Features:

  • Numerous illustrations of cooking equipment
  • Recipes with photos of prepared dishes
  • Measuring symbols and equivalents
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