Basic Scientific Food Preparation Lab Manual
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Iowa State University Department of Food Science and Human Nutrition
Copyright Year: 2023
Publisher: Iowa State University Digital Press
Language: English
Formats Available
Conditions of Use
Attribution-NonCommercial-ShareAlike
CC BY-NC-SA
Table of Contents
- Introduction
- 1 Laboratory Equipment and Procedures
- 2 Fruits and Vegetables
- 3 Food Preservation
- 4 Beverages
- 5 Crystallization
- 6 Starch Characteristics and Cookery
- 7 Deep Fat Frying
- 8 Dairy Foods
- 9 Eggs
- 10 Foams
- 11 Meats
- 12 Gluten Development
- 13 Steam Leavening
- Appendices
Ancillary Material
Submit ancillary resourceAbout the Book
This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.
About the Contributors
Author
Iowa State University Department of Food Science and Human Nutrition