Berbice and Turkeyen Campuses
Introductory foods /
by Scheule, Barbara
Additional authors: Bennion, Marion, -- 1925- Edition statement:14th ed. Published by : Pearson, (Boston :) Physical details: xiv, 623 p., 16 pages of plates : charts, (some col.) photos, diagrs. ISBN: 9780132739276 . Subject(s): Food. | Cooking. Year: 2015| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
 3 Weeks Loan |
Turkeyen Campus
Science & Technology
|
TX354 .S35 2015 (Browse shelf) | Available | |
| 3 Weeks Loan |
Turkeyen Campus
Science & Technology
|
TX354 .S35 2015 (Browse shelf) | Available |
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| TX354 N48 Investigating food / | TX354 Pas Handbook on human nutritional requirements | TX354 .S35 2015 Introductory foods / | TX354 .S35 2015 Introductory foods / | TX355 B46 The facts of food / | TX355 E88 Food : |
Includes bibliographical references.
Food choices and sensory characteristics -- Food economics and convenience -- Food safety -- Food regulations and standards -- Back to basics -- Heat transfer in cooking -- Microwave cooking -- Seasonings, flavorings, and food additives -- Food composition -- Fats, frying, and emulsions -- Sweeteners and sugar cookery -- Frozen desserts -- Starch -- Pasta and cereal grains -- Batters and doughs -- Quick breads -- Yeast breads -- Cakes and cookies -- Pastry -- Vegetables and vegetable preparation -- Fruits and fruit preparation -- Salads and gelatin salads -- Milk and milk products -- Eggs and egg cookery -- Meat and meat cookery -- Poultry -- Seafood -- Beverages -- Food preservation and packaging -- Food preservation by freezing and canning.
Purchased Purchased July 2, 2019 294320 $62,255 YBYW
Purchased Purchased July 2, 2019 294321 $62,255 YBYW
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