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Unformatted text preview: Vegetables/ Structure, grading, effects of heat on texture and nutrients, color pigments and categories, 22 Potatoes grains and pasta/ Types of potatoes and their uses, types of rice and structure, cooking methods and determining doneness...
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This note was uploaded on 03/08/2011 for the course SLS 2000 taught by Professor Mitchell during the Spring '06 term at FIU.
- Spring '06