![]() ![]() ![]() More cultural and historical background for international recipes and cooking practices has been added.Technical information on food science topics have been expanded: including such subjects as emulsions, thickening agents, soluble components of protein foods, enzymatic browning, and changes in meat cells during cooking.Enhanced E-Text offers students the complete content of the printed textbook on the device of their preference-computer, iPad, tablet, or smartphone-giving students the freedom to read or study anytime, anywhere.Because food-service workers must be able to communicate with each other, definitions of terms introduced in the text are summarized in the glossary. Pronunciation Guides and Glossaries:Phonetic guides are included for difficult words, giving the approximate pronunciation using English sounds.Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises. Math Tutor Animations help students learn common math used while baking.įeaturing brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. ![]()
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