Understanding Food: Principles and Preparation / Edition 4

Understanding Food: Principles and Preparation / Edition 4

3.2 4
by Amy Christine Brown
     
 


UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles--and insight into the… See more details below

Overview


UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.

Product Details

ISBN-13:
9780538734981
Publisher:
Cengage Learning
Publication date:
06/01/2010
Series:
Available Titles CourseMate Series
Pages:
704
Product dimensions:
8.80(w) x 10.90(h) x 1.30(d)

Table of Contents


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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