Product Details

Food Preparation: A Laboratory Manual, Third Edition, provides a comprehensive guide for students in introductory food science and culinary courses. Published by Kendall Hunt, this spiral-bound manual by Laurel G. Lambert, Beth V. Pace, and Kathy B. Knight covers essential kitchen safety, equipment identification, and food science principles through hands-on recipes. The text includes full-color photography, helpful tables, and a glossary to reinforce key terms. Please note that this copy contains significant handwritten notes, evaluations, and markings in both pen and pencil throughout the pages from previous classroom use. ISBN 9798765706909.