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Understanding food : principles and preparation

Author: Amy C Brown
Publisher: Belmont, CA : Wadsworth Pub Co, 2011.
Edition/Format:   Print book : English : 4th edView all editions and formats
Summary:
Understanding food : principles and preparation is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. Understanding food :principles and preparation, Fourth Edition, thoroughly  Read more...
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Details

Document Type: Book
All Authors / Contributors: Amy C Brown
ISBN: 9780538734981 0538734981 9780538736237 0538736232
OCLC Number: 496962503
Description: 625, [56] pages : illustrations ; 28 cm
Contents: Food science and nutrition --
Food selection --
Food evaluation --
Chemistry of food composition --
Food service --
Food safety --
Food preparation basics --
Meal management --
Foods --
Protein --
meat, poultry, fish, dairy, & eggs --
Meat --
Poultry --
Fish and shellfish --
Milk --
Cheese --
Eggs --
Phytochemicals --
vegetables, fruits, soups, & salads --
Vegetables and legumes --
Fruits --
Soups, salads, and gelatins --
Complex carbohydrates --
cereals, flour, breads --
Cereal grains and pastas --
Flours and flour mixtures --
Starches and sauces --
Quick breads --
Yeast breads --
Dessers --
refined carbohydrates & fat --
Sweeteners --
Fats and oils --
Cakes and cookies --
Pastries and pies --
Candy --
Frozen desserts --
Wate --
beverages --
Beverages --
Food industry --
Food preservation --
Government food regulations --
Careers in food and nutrition --
Appendixes: Food preparation equipment --
Approximate food measurements --
Substitution of ingredients --
Flavorings and seasonings --
Cheeses --
Common food additives.
Responsibility: Amy Brown.

Abstract:

Understanding food : principles and preparation is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. Understanding food :principles and preparation, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.

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