For 1^st or 2^nd year courses in Introduction to Foods, Dietetics, Consumer & Family Sciences, Food & Nutrition, or Nutrition Science.

This popular laboratory manual helps students prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for all students majoring in food science, dietetics, and nutrition; it gives them the foundation to function effectively in their future careers.

Table of Contents

1. Laboratory Basics.
2. Vegetables.
3. Fruits.
4. Salads and Salad Dressings.
5. Starch and Cereal Cookery.
6. Milk and Cheese.
7. Meats, Poultry, and Fish.
8. Egg Cookery.
9. Breads.
10. Cakes and Cookies.
11. Pies.
12. Sugar Cookery.
13. Beverages.
14. Gelatin.
15. Meal Management.
16. Food Preservation.

     Index.