Food Selection and Preparation, Second Edition: A Laboratory Manual

Book Details

• Author: F. Conforti

• Publisher: Wiley-Blackwell

• Edition: 2nd Edition

• ISBN: 9780813814889

• Pages: 256

• Binding: Paperback

• Format: Illustrated

• Dimensions: 10.9 x 8.4 x 0.6 inches

• Languages: English

• Release Date: 07-11-2008

About The Book
Food Selection and Preparation: A Laboratory Manual (2nd Edition) is an essential guide for students in the field of food science and culinary arts. The manual provides a comprehensive approach to food preparation, equipping students with a strong foundation in the science and art of cooking. The text covers a wide range of topics, from basic recipe preparation to advanced cooking techniques, ensuring that students gain both the theoretical knowledge and practical skills needed for food selection and preparation.

The second edition of the book focuses on three key concepts: knowledge, skill, and art. It guides students through various food preparation exercises, helping them understand the nature of ingredients and their functions in different types of food. The manual includes detailed instructions for handling ingredients, cooking processes, and working with different food categories, such as fruits, vegetables, meats, pastries, and frozen desserts.

The book introduces technical culinary vocabulary and offers questions at the end of each exercise to test students' knowledge. Topics covered include food preservation, measuring techniques, emulsions, egg cookery, and more. New to this edition are over 50 updated recipes that reflect contemporary tastes and health-conscious cooking trends. The book also provides important information on kitchen sanitation, safe food storage, and the care of small appliances.

Whether used by students or instructors, Food Selection and Preparation: A Laboratory Manual is a comprehensive resource designed to build essential culinary skills while promoting healthful, nutritious food preparation.