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Selection and Preparation of Food; Laboratory Guide (Paperback) Loot Price: R188
Discovery Miles 1 880
Selection and Preparation of Food; Laboratory Guide (Paperback): Isabel Bevier
Selection and Preparation of Food; Laboratory Guide (Paperback): Isabel Bevier

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Selection and Preparation of Food; Laboratory Guide (Paperback)

Isabel Bevier

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Loot Price R188 Discovery Miles 1 880

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1910 edition. Excerpt: ... SECOND SEMESTER (COURSE VI) ECONOMIC USES OF FOOD PRESERVATION OF FOOD1 References.-Prudden. Story of the Bacteria. Farmers' Bulletin 125. Protection of Food from Injurious Temperatures. Farmers' Bulletin 203. Canned Fruit, Preserves, and Jellies. Experiment 41 Pare ripe peaches, cutting them into quarters. Place 5 or 6 pieces in a small dish and expose at room temperature as a check upon the experiments which follow. 1. Place a sample in the refrigerator. 2. Cover a slice evenly with ground spice. 3. Cover with sugar. 4. Cover with salt. 5. Suspend a slice upon a toothpick or fine wire in the sunshine or cool oven to dry entire surface. Experiment 42 1. Place a slice of fruit in a small bottle. Cover with water, and seal. 2. Prepare a second sample as above; heat in steamer for 30 minutes. 3. Cover a slice with alcohol. 1 For preservation of animal foods see Course I. 48 4. Cover a slice with vinegar. 5. Cover a slice with syrup made by boiling 2 parts sugar and 1 part water. Examine samples in Experiments 41 and 42 at the end of a week, comparing them with the cneck. What are the principal causes of decomposition in food materials? Classify the means which have been employed for retarding or preventing bacterial action. Experiment 43 During the work in application of sterilization which follows compare the various kinds of fruit jars offered in the market as to efficiency, convenience, and cost. Application Of Sterilization Canning Peaches Prepare peaches by paring and dividing into halves. 1. Place prepared fruit in cans; cover with syrup made by using 2 parts sugar to 4 parts water. Adjust covers loosely. Steam until tender, filling in more syrup if necessary. Seal. 2. Same as (1), but using water instead of syrup. 3. Place prepared fruit in...


Imprint: Rarebooksclub.com
Country of origin: United States
Release date: July 2012
First published: July 2012
Authors: Isabel Bevier
Dimensions: 246 x 189 x 1mm (L x W x T)
Format: Paperback - Trade
Pages: 18
ISBN-13: 978-1-151-36599-6
Barcode: 9781151365996
Categories: Promotions
Books > Humanities > History
Books > Humanities > History > General
Books > History > General
LSN: 1-151-36599-8

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