Handbook of Food Preparation pdf epub mobi txt 电子书 下载 2024

This Handbook, with its history of nearly

35 years, is dedicated to all those who find

food buying and preparation a creative

outlet, a necessity, or a misadventure upon

occasion. With about 10,000 items in a

supermarket to choose from and many

new cookbooks, homemakers demonstrate

much interest in preparing and serving food

at home. These culinary ventures often

spawn questions: What can I substitute for

cake flour? How can I convert recipes

to metric? How many cups of cooked

macaroni will I get from a pound of raw

macaroni? What s the difference between

natural cheese and cheese food? What are

the basic recipe proportions for a cake?

How long can I keep hamburger in the

freezer? How can I tell if the cantaloupe is

ripe? This Handbook brings together a

wealth of information compiled from a

multitude of resources over the years.

New information has been added. This

includes a section on how to protect and

save nutrients and more about how to pre-

serve food by canning, drying, and freezing.

Other major revisions concern nutrition

labeling, foreign cookery terms, and var-

ious new food products and kitchen

equipment.

The Food and Nutrition Section of

AHEA, and especially the Handbook Revi-

sion Committee, hopes.this publication

will answer many puzzling problems.

My special thanks to the Handbook

revision editor, Margaret McWilliams, Cali-

fornia State University, Los Angeles; Ivy

Celender, of General Mills, Inc., and

former Food and Nutrition Section chair-

man; and E. Karla Vollmar, Missouri

Cooperative Extension Service, and her

committee members, who made valuable

contributions.

MARY P. CLARKE

Chairman, Food and Nutrition Section,

1979-81