Average Reviews:
(More customer reviews)It was fun to work through the "laboratory" experiments in the kitchen. Taking the "experiments" one by one was a good review of kitchen preparation methods and probably would fill in a lot of holes in anyone's cooking repertoire. Sometimes I felt a bit silly following step-by-step instructions for recipes that are familiar, but it's a glimpse also into the world of professional cooking.
Click Here to see more reviews about: Laboratory Manual for Foods: Experimental Perspectives (6th Edition)
Completely revised in a newedition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment. Experiments for studying crystallization, starch, fruits and vegetables, fats and oils, dairy products, meats, fish and poultry, eggs, leavening agents, baked products and food preservation are presented.
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