Test Bank for Understanding Food Principles and Preparation 4th Edition by Amy Christine Brown

$29.00

Complete downloadable Test Bank for Understanding Food Principles and Preparation 4th Edition by Amy Christine Brown. INSTRUCTOR RESOURCE INFORMATION
TITLE: Understanding Food Principles and Preparation
RESOURCE:Test Bank
EDITION: 4th Edition
AUTHOR: Amy Christine Brown
PUBLISHER: Cengage Learning
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Table of content

1. Food Selection
2. Food Evaluation.
3. Chemistry of Food Composition.
4. Food Safety.
5. Food Preparation Basics.
6. Meal Management.
7. Meat.
8. Poultry.
9. Fish and Shellfish.
10. Milk.
11. Cheese.
12. Eggs.
13. Vegetables and Legumes.
14. Fruits.
15. Soups, Salads, and Gelatins.
16. Cereal Grains and Pastas.
17. Flours and Flour Mixtures.
18. Starches and Sauces.
19. Quick Breads.
20. Yeast Breads.
21. Sweeteners.
22. Fats and Oils.
23. Cakes and Cookies.
24. Pies and Pastries.
25. Candy.
26. Frozen Desserts.
27. Beverages.
28. Food Preservation.
29. Government Food Regulations.
30. Careers in Food and Nutrition.

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SKU: Test_Bank_for_Understanding_Food_Principles_and_Preparation_4th_Edition_by_Amy_Christine_Brown Category: Cengage Learning Tag: 4th Edition, Amy Christine Brown, Test Bank, Understanding Food Principles and Preparation

Size	Chest	Waist	Hips
XS	34	28	34
S	36	30	36
M	38	32	38
L	40	34	40
XL	42	36	42
2XL	44	38	44
All measurements are in INCHES and may vary a half inch in either direction.

Size	Chest	Waist	Hips
2XS	32	26	32
XS	34	28	34
S	36	30	36
M	38	32	38
L	40	34	40
XL	42	36	42
All measurements are in INCHES and may vary a half inch in either direction.

Size	Chest	Waist	Hips
XS	34	28	34
S	36	30	36
M	38	32	38
L	40	34	40
XL	42	36	42
2XL	44	38	44
All measurements are in INCHES and may vary a half inch in either direction.

Test Bank for Understanding Food Principles and Preparation 4th Edition by Amy Christine Brown

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Test Bank for Understanding Food Principles and Preparation 4th Edition by Amy Christine Brown

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