Laboratory outline

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Laboratory Outline

Department of Foods and Nutrition

Purdue University

griffin

	Laboratory
Week 1	Starches and Cereals, Exp. I-IV, p. 86-91
Week 2	Starches and Cereals, Exp. V-VII, p. 92-95
Week 3	Measuring, Heat, and Temperature Handout
Week 4	Pastry and Biscuits, p. 121-127
Week 5	Quick Breads and Cakes, p. 128-136
Week 6	Yeast Bread, p. 137-142
Week 7	Vegetables, p 98-107
Week 8	OCTOBERBREAK!!
Week 9	Fruits, p. 108-116
Week 10	Milk, Cheese, and Gelatin, p. 46-58
Week 11	Eggs, p. 60-68
Week 12	Meat, Fish, and Poultry, Exp. I-IV, p. 72-75
Week 13	Meat, Fish, and Poultry, Exp. V-IX, p. 76-83
Week 14	Fats and Oils, p. 36-43
Week 15	Sugars, Crystallization and Confectionaries, p. 16-22
Week 16	Frozen Desserts and Beverages, p. 25-33

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