Sewing Fundamentals / Edition 3

Sewing Fundamentals / Edition 3

by Constance Warch
     
 

This book fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States, this edition provides an in-depth study of this broad… See more details below

Overview

This book fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States, this edition provides an in-depth study of this broad-based management challenge. Divided into four sections: Section I introduces the overall subject of meal management, dietary reference intakes, nutrition labeling, and menu planning factors; Section II discusses the broad topic of food buying; Section III covers management arenas of particular importance, food infections, sources of foodborne illnesses, and techniques to minimize their risk; Section IV covers service and hospitality. For anyone preparing meals for home or business settings.

Product Details

ISBN-13:
9780916434328
Publisher:
Plycon Press
Publication date:
09/28/1997
Edition description:
Older Edition

Table of Contents

I. PLANNING MEALS.
1. Defining Menu Parameters.

2. Nutrition in Meal Planning.

3. Menu Planning.

II. FOOD BUYING.

4. Surveying the Marketplace.

5. Managing Marketing.

6. Buying Dairy Products and Substitutes.

7. Buying Protein-Rich Foods.

8. Buying Fruits and Vegetables.

9. Buying Grains and Grain Products.

10. Buying Other Foods.

III. MANAGEMENT DECISIONS.

11. Food Safety.

12. Organizing the Kitchen.

13. Time and Energy Management.

IV. SERVICE AND HOSPITALITY.

14. Setting the Table.

15. Methods of Meal Service.

16. Hospitality.

17. Special Occasions.

APPENDICES.

A. Meat Carving.

B. Turkey Carving.

C. Nutritive Values of the Edible Parts of Food.

Index.

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