Cuisine

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Abstract: Theoretical and practical aspects of the study of foods are presented for students in an indepth introduction to food science. The chemistry of the following food categories is explained: ice crystals and frozen desserts, sugars and starches, beverages, gums, breads, c…

Abstract: A cookbook of basics includes a variety of ideas, menus, and recipes for students and others who have little time, money, or experience. Menus are balanced nutritionally but generally are meatless; meals are planned for 2 hungry men. Kitchen essentials, shopping tips, …