Items related to Understanding Food: Principles and Preparation
Synopsis
UNDERSTANDING FOOD, Third Edition 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 and something worth holding on to!
"synopsis" may belong to another edition of this title.
Review
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.
"About this title" may belong to another edition of this title.
Other Popular Editions of the Same Title
Search results for Understanding Food: Principles and Preparation
Stock Image
Understanding Food ,Principles &Preparation 3rd edition
Published by
Brooks/Cole Pub Co,2007: 3rd e, 2007
ISBN 10: 0495119105
ISBN 13: 9780495119104
Used
Paperback
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 2.84. Seller Inventory # G0495119105I4N00
Quantity: 1 available
Seller Image
Understanding Food ,Principles &Preparation 3rd edition
Published by
Brooks/Cole Pub Co,2007: 3rd e, 2007
ISBN 10: 0495119105
ISBN 13: 9780495119104
Used
Softcover
Seller: Bay State Book Company, North Smithfield, RI, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing. Seller Inventory # BSM.QPT0
Quantity: 1 available
Stock Image
Understanding Food ,Principles &Preparation 3rd edition [] Amy Christine Brown
Published by
Brooks/Cole Pub Co,2007: 3rd e, 2007
ISBN 10: 0495119105
ISBN 13: 9780495119104
Used
Softcover
Seller: College Campus, North Fort Myers, FL, U.S.A.
Seller rating 4 out of 5 stars
Condition: Good. Used Item. Does not include New Access Codes , Cd's or one time use items that come when New. This item is Used. Seller Inventory # 049510745X13122-CR02378120
Quantity: 3 available
Seller Image
Understanding Food (ISE): Principles and Preparation : Principles and Preparation
Published by
Cengage Learning EMEA, Brooks/Cole, 2007
ISBN 10: 0495119105
ISBN 13: 9780495119104
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Neu Neuware, Importqualität, , Sofortversand - UNDERSTANDING FOOD, Third Edition 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 and something worth holding on to! Seller Inventory # INF1000180528
Quantity: 5 available