Publisher's Synopsis
Excerpt from Selection and Preparation of Food: Laboratory Guide
In the General Outline the topics covered by lecture and recitation, as well as the laboratory work, are suggested, but in the text only the laboratory work is given. In the general scheme the student is introduced first to the kitchen, as the place where the work is done, and is made familiar with its equip ment and the chief media used in the preparation Of food, viz., heat and water.
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