Basic Scientific Food Preparation Lab Manual
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.
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| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Ames, IA
Iowa State University Digital Press
[2023]
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| Series: | Open textbook library.
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| Subjects: | |
| Online Access: | Access online version |
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| 040 | |a MnU |b eng |c MnU | ||
| 050 | 4 | |a QH301 | |
| 050 | 4 | |a RA773 | |
| 245 | 0 | 0 | |a Basic Scientific Food Preparation Lab Manual |c Iowa State University Department of Food Science and Human Nutrition |
| 264 | 2 | |a Minneapolis, MN |b Open Textbook Library | |
| 264 | 1 | |a Ames, IA |b Iowa State University Digital Press |c [2023] | |
| 264 | 4 | |c ©2023. | |
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| 490 | 0 | |a Open textbook library. | |
| 505 | 0 | |a 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 | |
| 520 | 0 | |a 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. | |
| 542 | 1 | |f Attribution-NonCommercial-ShareAlike | |
| 546 | |a In English. | ||
| 588 | 0 | |a Description based on print resource | |
| 650 | 0 | |a Science |v Textbooks | |
| 650 | 0 | |a Nutrition |v Textbooks | |
| 700 | 1 | |a Department of Food Science and Human Nutrition, Iowa State University |e author | |
| 710 | 2 | |a Open Textbook Library |e distributor | |
| 856 | 4 | 0 | |u https://open.umn.edu/opentextbooks/textbooks/1211 |z Access online version |