Introductory Foods A Laboratory Manual of Food Preparation and Evaluation

For the laboratory component of courses in Basic Food Study.

For more than two decades, the acknowledged leader in the field! This popular, successful lab manual for food preparation courses focuses student attention on the evaluation of the finished product as the best method for learning cooking and food preparation principles. Coverage addresses a wide range of principles - from "boiling water" to preparing complex sauces, from roasting and broiling, to mastering the creation of confectionery products - in an easy-to-follow format that is consistent through every chapter, thus facilitating comparison of food characteristics and analysis of the differing effects of ingredients upon a recipe. All of the recipes included call for ingredients which are readily-available and reasonably priced, to keep the manual accessible to a wide range of school programs, as well as practical for student use outside of the laboratory.