Principles of Cooking; a Textbook in Domestic Science
Principles of Cooking; a Textbook in Domestic Science
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In our eReader you can find the full English version of the book. Read Principles of Cooking; a Textbook in Domestic Science Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Principles of Cooking; a Textbook in Domestic Science
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LANOWORTHY A C. True: Director Expert in Charge of Nutrition Investigation] COMPOSITION OF FOOD MATERIALS IPuei Value VcSq.ln. Equals 1000 Calories Protein Fat Carboltydratcfc WHOLE EGO Protein +.8 Fat: 10 Ash: 1.0 FufL v/u.ue 0^ WHOLE e6G-.
(yOlk) Water:49.5 Protein: 16.
Fat: 33.3 AsKt I.I Water IB EGO WNITMNDYOIK 86 a .13.0 .2 605 CALORIES PCPPOUMD CREAM CHEESE Wa Fal 33.
A^h- 6.0 Foj^WLUE: Iddd CALORIES PER POUND Fuel ^alo^t yoliv: 1650 CALORIES PER POUND FUTL VALUE OF WHITE' 1 245 CALORIES ...PEPPOOUD COTTAGE CHEESE 25.9 ^**«'' :72.0 2.4 •20.9 Carb hydrati 1.0 1.8 « FUCLVALOE: ■J 495 CALORIES PER POUND Composition of Eggs and Cheese.
Digitized by Google EGGS 141 USES OF EGGS 1. Eggs are a tissue-building food and serve as a sub- stitute for meat. They are easily digested, easily prepared and served, and are almost universally liked.
2. Eggs have many uses in cooking. Foods are dipped in egg before they are fried because the heat coagulates the albumin in the egg, and it forms a crust over the food so that juices and flavor are retained and the fat is prevented from soaking into the food.
What to read after Principles of Cooking; a Textbook in Domestic Science?
You can find similar books in the "Read Also" column, or choose other free books by Conley, Emma, 1869- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
LANOWORTHY A C. True: Director Expert in Charge of Nutrition Investigation] COMPOSITION OF FOOD MATERIALS IPuei Value VcSq.ln. Equals 1000 Calories Protein Fat Carboltydratcfc WHOLE EGO Protein +.8 Fat: 10 Ash: 1.0 FufL v/u.ue 0^ WHOLE e6G-.
(yOlk) Water:49.5 Protein: 16.
Fat: 33.3 AsKt I.I Water IB EGO WNITMNDYOIK 86 a .13.0 .2 605 CALORIES PCPPOUMD CREAM CHEESE Wa Fal 33.
A^h- 6.0 Foj^WLUE: Iddd CALORIES PER POUND Fuel ^alo^t yoliv: 1650 CALORIES PER POUND FUTL VALUE OF WHITE' 1 245 CALORIES ...PEPPOOUD COTTAGE CHEESE 25.9 ^**«'' :72.0 2.4 •20.9 Carb hydrati 1.0 1.8 « FUCLVALOE: ■J 495 CALORIES PER POUND Composition of Eggs and Cheese.
Digitized by Google EGGS 141 USES OF EGGS 1. Eggs are a tissue-building food and serve as a sub- stitute for meat. They are easily digested, easily prepared and served, and are almost universally liked.
2. Eggs have many uses in cooking. Foods are dipped in egg before they are fried because the heat coagulates the albumin in the egg, and it forms a crust over the food so that juices and flavor are retained and the fat is prevented from soaking into the food.
What to read after Principles of Cooking; a Textbook in Domestic Science?
You can find similar books in the "Read Also" column, or choose other free books by Conley, Emma, 1869- to read onlineMoreLess
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