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Download FREE Sample Here for Test Bank for Understanding Food Principles and Preparation 4th Edition by Amy Christine Brown. Note : this is not a text book. File Format : PDF or WordProduct Description 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 PREVIEW PDF SAMPLE Test-Bank-Understanding-Food-Principles-Preparation-4th-Edition-Amy-Christine-Brown Table of Contents 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. DOWNLOAD SAMPLES
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