Objective: Predict how preparation methods change fruits, vegetables, sugars, grains, dairy, eggs, meats, seafood, poultry, alternatives, fats, oils, and beverages.
I.A.1Food Science, Preparation, and Product QualityNew card
Objective: Predict how preparation methods change fruits, vegetables, sugars, grains, dairy, eggs, meats, seafood, poultry, alternatives, fats, oils, and beverages.
I.A.1Food Science, Preparation, and Product QualityNew card