Book description
Knowledge
, skill
, and art
are the three words to remember when working with foods. They are also
the focus of the second edition of Food Selection and Preparation: A
Laboratory Manual
, which guides students through the fundamentals and basic principles of
food preparation, from the recipe to the table, from the raw ingredients
to the final product.
This manual equips students with a working
knowledge of the nature of ingredients and how they function in
particular foods. A wide range of exercises--addressing topics from
food preservation to frozen desserts, measuring techniques to fats and
emulsions, fruit selection to egg cookery, breads and pastry to meat
and poultry--guide students through standard recipes, with clear and
complete directions for handling ingredients and cooking foods.
Throughout, vocabularies introduce technical words essential to
understanding food products and preparation. Questions to test
students' knowledge follow each exercise. The text also includes
discussion of laboratory procedures, sanitation in the kitchen,
emergency substitutions, identification of meat cuts, the safe storage
of food, and the care and cleaning of small appliances.
New to this edition are over 50 additional recipes, which reflect the
many tastes that influence today's palate. All recipes have been
reviewed and updated to ensure healthful and nutritious food
preparation, as well as product quality and performance. Students and
instructors alike will find the new and improved recipes and updated
nutritional and food facts of Food Selection and Preparation,
Second Edition a truly satisfying full course.
Frank D. Conforti
, PhD, is Associate Professor Emeritus of Human Nutrition, Foods, and
Exercise in the College of Agriculture and Life Sciences at Virginia
Polytechnic Institute and State University, Blacksburg, VA. Before
entering academe, he had extensive experience in the food preparation
industry as Director of Quality Control, Borden's and as Director of
Quality Assurance, American Foods Laboratory.
