This is an introductory-level text that covers the basic elements of food, food service and food preparation. The text also incorporates information about the nutritive value and the chemical composition of food. An illustration and photo programme and pedagogical features help to make the information easily understandable and interesting to students.
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PART I: FOOD SCIENCE AND NUTRITION. 1. Food Selection 2. Food Evaluation. 3. Chemistry of Food Composition. PART II: FOOD SERVICE. 4. Food Safety. 5. Food Preparation Basics. 6. Meal Management. PART III: FOODS. Protein-Meat, Poultry, Fish, Dairy, and Eggs. 7. Meat. 8. Poultry. 9. Fish and Shellfish. 10. Milk. 11. Cheese. 12. Eggs. Phytochemicals-Vegetables, Fruits, Soups, and Salads. 13. Vegetables and Legumes. 14. Fruits. 15. Soups, Salads, and Gelatins. Complex Carbohydrates-Cereals, Flour, and Breads. 16. Cereal Grains and Pastas. 17. Flours and Flour Mixtures. 18. Starches and Sauces. 19. Quick Breads. 20. Yeast Breads. Desserts-Refined Carbohydrates and Fat. 21. Sweeteners. 22. Fats and Oils. 23. Cakes and Cookies. 24. Pies and Pastries. 25. Candy. 26. Frozen Desserts. Water-Beverages. 27. Beverages. PART IV: FOOD INDUSTRY. 28. Food Preservation. 29. Government Food Regulations. 30. Careers in Food and Nutrition.
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