Basic foods: a laboratory manual of food preparation

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Holt, Rinehart and Winston, Jan 1, 1976 - Cooking - 312 pages
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Contents

Introductory Principles of Food Preparation
1
Comparison of Fats and their Use as a Cooking Medium
8
Fruit Preparation
19
Vegetable Cookery
28
Salad Dressings
43
Salads
49
Cereal Products
62
Sauces and Puddings
70
Frostings and Fillings
186
Cookies and FruitNut Breads
193
Meat Preparation
207
Poultry and Seafood
225
Legume Cookery
243
Soups and Casseroles
249
Sandwiches
266
Hors dOeuvres and Canapes
270

Flour and Leavening
82
Quick Breads
86
Pastry and Pies
107
YeastLeavened Products
121
Gelatin Cookery
134
Milk and Milk Products
141
Eggs
150
Food Foams
161
Angel Sponge and Chiffon Cakes
172
Shortened Cakes
180
Candies
278
Frozen Desserts
283
Beverages
289
Meal Planning
297
Abbreviations
307
APPENDIX H Seasoning Mixtures
308
Description and Sources
309
INDEX
310
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