This book, adapted for Australian schools from "O' Level Cookery", serves as a comprehensive guide to nutrition and food preparation. It covers essential topics such as proteins, carbohydrates, fats, vitamins, and minerals, alongside practical cooking techniques for meat, fish, dairy, eggs, fruits, vegetables, and cereals. Explore meal planning, special diets, food preservation, and kitchen safety. With detailed explanations and recipes using metric measurements, this book equips readers with the knowledge and skills to understand and prepare nutritious and delicious meals under Australian conditions. Perfect for students and anyone eager to improve their understanding of food science and culinary arts.
