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Food Selection and Preparation
A Laboratory Manual
Second Edition
by Frank D. Conforti

Food Selection and Preparation guides readers through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product.

Food Selection and Preparation equips students with a working knowledge of the nature of ingredients and how they function in particular foods.

A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods.

Readers will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation a truly satisfying full course.

Contents

  1. Measuring Techniques
  2. Food Preservation: Canning and Freezing
  3. Starch and Cereal Cookery: Role of Gelatinization and Gelation
  4. Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs
  5. Shortened- and Foam-Style Cakes
  6. Pastry, Cream Puffs, and Popovers
  7. Fruit Selection and Cookery
  8. Vegetables
  9. Salads
  10. Fats and Emulsions
  11. Gelatin
  12. Egg Cookery
  13. Milk and Cheese
  14. Meat and Poultry
  15. Fish and Seafood Cookery
  16. Legumes and Tofu
  17. Sugar Crystallization
  18. Ice Crystallization (Frozen Desserts)
  19. Beverages: Coffee, Tea, and Cocoa
  20. Sensory Evaluation of Food
Glossary

Appendixes

  • Food Safety
  • Sanitation in The Kitchen
  • Care and Cleaning Of Small Appliances
  • Measuring Equivalents
  • Emergency Substitutions
  • Safe Food Storage
  • Retail Beef Cuts and Recommended Cooking Methods
  • How To Identify Cuts Of Meat By Bones
Index

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Food Selection and Preparation
A Laboratory Manual
Second Edition
by Frank D. Conforti

2008 234 pages $38.00 + shipping
Texas residents please add 6.75 % sales tax

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