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Case Western Reserve University - FALL (Aug,SEPT) 2010 | ||
Section 23975 | ||
 | Lab Manual for Understanding Food, 4th (4th Edition) by Karen Beathard, Janelle M. Walter, Harry Ed. Walter, Amy Brown Paperback, 336 Pages, Published 2010 ISBN-10: 0-538-49795-5 / 0538497955 ISBN-13: 978-0-538-49795-4 / 9780538497954 The lab manual includes recipes and experiments appropriate for a food principles and food preparation course, organized to match the sequence of topics in the text. Each lab begins with an introduction and pre-lab questions, followed by an overview of the objectives, procedures, recipes, and post-l | |