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Understanding Food: Principles and Preparation / Edition 1

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Overview

This is an introductory-level text that covers the basic elements of food, food service, and food preparation. The text also incorporates valuable information about the nutritive value and the chemical composition of food. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting to students.
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Editorial Reviews

Booknews
A comprehensive overview of information related to the food sciences and food industries. The information presented ranges from U.S. Department of Agriculture ratings and requirements to physical and chemical reactions in food. The better part of the book is devoted to information regarding specific attributes of the majority of food stuffs used in the American culinary industries. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780314204097
  • Publisher: Cengage Learning
  • Publication date: 1/28/2000
  • Series: Health Sciences Series
  • Format: Spiral Bound
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 700
  • Product dimensions: 8.73 (w) x 11.16 (h) x 1.34 (d)

Table of Contents

Preface
Pt. I Food Science and Nutrition 1
1 Food Selection and Evaluation 3
2 Chemistry of Food Composition 21
Pt. II Food Service 51
3 Meal Management, Planning, and Service 53
4 Heating and Equipment 73
5 Food Preparation Basics 95
6 Food Safety 113
7 Food Preservation 141
8 Government Regulation of Food 155
Pt. III Food Items 171
9 Sweeteners 173
10 Fats and Oils 187
11 Milk 208
12 Cheese 223
13 Eggs 237
14 Meat 255
15 Poultry 285
16 Fish and Shellfish 299
17 Vegetables 319
18 Fruits 343
19 Soups and Salads 365
20 Starches and Sauces 381
21 Cereal Grains and Pastas 395
22 Flours and Flour Mixtures 413
23 Quick Breads 433
24 Yeast Breads 443
Pt. IV Desserts and Beverages 457
25 Cakes and Cookies 459
26 Pies and Pastries 471
27 Candy 487
28 Frozen Desserts 503
29 Beverages 513
Chapter Review Questions 565
Glossary 585
Credits and Sources 593
Index 595
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