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Understanding food : principles and preparation

Author: Amy C Brown
Publisher: Belmont, CA : Thomson/Wadsworth, ©2008.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:
"'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The  Read more...
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Details

Document Type: Book
All Authors / Contributors: Amy C Brown
ISBN: 9780495107453 049510745X 0495119105 9780495119104
OCLC Number: 163571419
Description: xvi, 654 pages : illustrations (some color) ; 29 cm
Contents: Food science and nutrition --
Food selection and evaluation --
Chemistry of food composition --
Food service --
Food safety --
Food preparation basic --
Meal management --
Foods --
Meat --
Poultry --
Fish and shellfish --
Milk --
Cheese --
Eggs --
Vegetables and legumes --
Fruits --
Soups, salads, and gelatins --
Cereal grains and pastas --
Flours and flour mixtures --
Starches and sauces --
Quick breads --
Yeast breads --
Sweeteners --
Fats and oils --
Cakes and cookies --
Pastries and pies --
Candy --
Frozen desserts --
Beverages --
Food industry --
Food preservation --
Government food regulations --
Careers in food and nutrition.
Responsibility: Amy Brown.

Abstract:

A guide to learning about foods, food preparation, food service, and food science. It helps you prepare for various careers in the food industry. It explores science of food through material on food  Read more...

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    schema:reviewBody ""'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher's website." ;
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