Instructors Manual Understanding Food Principles and Preparation 5th Edition Amy Christine Brown
Table of content
1. Food Selection
2. Food Evaluation.
3. Chemistry of Food Composition.
4. Food Safety.
5. Food Preparation Basics.
6. Meal Management.
9. Fish and Shellfish.
13. Vegetables and Legumes.
15. Soups, Salads, and Gelatins.
16. Cereal Grains and Pastas.
17. Flours and Flour Mixtures.
18. Starches and Sauces.
19. Quick Breads.
20. Yeast Breads.
22. Fats and Oils.
23. Cakes and Cookies.
24. Pies and Pastries.
26. Frozen Desserts.
28. Food Preservation.
29. Government Food Regulations.
30. Careers in Food and Nutrition.
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