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1. Sanitation.
2. Food Evaluation.
3. Measuring.
4. Beverages.
5. Fruits.
6. Vegetables.
7. Salads, Emulsions, and Gelatin.
8. Cereals and Pasta.
9. Starch.
10. Eggs.
11. Milk.
12. Cheese.
13. Meat.
14. Plant Proteins.
15. Poultry.
16. Fish.
17. Fats and Oils.
18. Pastry.
19. Quick Breads.
20. Cakes and Cookies.
21. Yeast Breads.
22. Sugars and Frozen Desserts.
23. Microwave.
24. Meal Management.
Appendix.
Recipe Index.
| Price | Condition | Delivery | Seller | Action |
| $119.48 | Digital |
| WonderClub |
Sam Foster
reviewed Principles of Food Preparation: A Laboratory Manual on September 23, 2020
Principles of Food Preparation
"That England escaped such a violent unheaval in the early decades of the nineteenth century ... must in large measure be placed to the credit of the potato."
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