- Bennion, Marion, 1925-
- Scheule, Barbara.
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- Includes bibliographical references and index.
- I. INTRODUCTION. 1. Food Choices and Sensory Characteristics. 2. Food Economics and Convenience. 3. Food Safety. 4. Food Regulations and Standards. II. PRINCIPLES OF COOKERY. 5. Back to Basics. 6. Heat Transfer in Cooking. 7. Microwave Cooking. 8. Seasoning and Flavoring Materials. 9. Food Composition. III. FATS, FRYING AND EMULSIONS. 10. Fats, Frying and Emulsions. IV. SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAIN. 11. Sweeteners and Sugar Cookery. 12. Frozen Desserts. 13. Starch. 14. Pasta And Cereal Grains. V. BAKERY PRODUCTS. 15. Batters and Dough. 16. Quick Breads. 17. Yeast Breads. 18. Cakes and Cookies. 19. Pastry. VI. VEGETABLES, FRUITS AND SALADS. 20. Vegetables and Vegetable Preparation. 21. Fruits and Fruit Preparation. 22. Salads and Gelatin. VII. DAIRY PRODUCTS AND EGGS. 23. Milk and Milk Products. 24. Eggs and Egg Cookery. VIII. MEAT, POULTRY AND SEAFOOD. 25. Meat and Meat Cookery. 26. Poultry. 27. Seafood. IX. BEVERAGES. 28. Beverages. X. FOOD PRESERVATION. 29. Food Preservation and Packaging. 30. Food Preservation by Freezing and Canning.
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