Terminology Used in Food Preparation: A Report of the Terminology Committee of the Food and Nutrition Division, American Home Economics Association, Submitted June 1935
American Home Economics Association, 1936 - Cookery - 23 pages
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300 to finish acid American Home Economics amount of fat baking powder ball blending boiling bread crumbs bread flours butter cake cane cent of milk cent of sugar cheese chocolate clabber class of wheat cocoa color commonly cook corn sirup cornstarch Cottonseed oil cream contains crushed crystals degrees F dry ingredients egg whites evaporated milk flavor food preparation frozen fruit juices further description gelatin gluten granulated sugar grinding ground product obtained Home Economics Association honey knife lard leavening agent liquid maple Margarine meal milk fat milling mixed molasses oil expressed oleo olive oil pastry flour peanut oil Process cheese quantity quart of fluid recipe refined separates into threads sifted sirup when dropped skim milk small amount soft solid sorghum sour milk specified spoon starch sugar cookery sugar sirup sweetened tablespoon tapioca teaspoon of soda Timbale tion TYPES OF INGREDIENTS unqualified vegetable vinegar wheat flour white sauce yeast