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Introductory foods / Barbara Scheule and Marion Bennion

By: Contributor(s): Material type: TextTextPublication details: Singapore : Pearson Education South Asia Pte Ltd, c2017Edition: 14th EditionDescription: xiv, 623 pages : illustrations ; 27 cmISBN:
  • 9789813130968
Subject(s): LOC classification:
  • TX 354 .S34 2017
Contents:
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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 354 .S34 2017 (Browse shelf(Opens below)) c.1 Available NULIB000016050
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
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GC TX 354 .M39 2005 Meal Planning and Management / GC TX 354 .M39 2006 Food fundamentals / GC TX 354 .M39 2009 Fundamentals of meal management / GC TX 354 .S34 2017 Introductory foods / GC TX 355 .O54 2009 100 best health foods : the ultimate superfoods for healthy living including 100 nutritious recipes. GC TX 357 .K58 2008 Food and culture / GC TX 357 .K58 2011 Food and culture /

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.

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