Understanding Food / Edition 2

Understanding Food / Edition 2

by Amy Christine Brown, Amy Christine Brown
     
 

ISBN-10: 0534506097

ISBN-13: 9780534506094

Pub. Date: 08/01/2003

Publisher: Cengage Learning

This introductory-level text is ideal for a college-level course that covers the basic elements of food preparation, food service, and food science, and provides the information needed by students preparing for careers in one of the many related fields of the food industry. Highly researched and comprehensive in coverage, while also student focused and manageable

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Overview

This introductory-level text is ideal for a college-level course that covers the basic elements of food preparation, food service, and food science, and provides the information needed by students preparing for careers in one of the many related fields of the food industry. Highly researched and comprehensive in coverage, while also student focused and manageable for any quarter or semester course, UNDERSTANDING FOOD, SECOND EDITION 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 to students.

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Product Details

ISBN-13:
9780534506094
Publisher:
Cengage Learning
Publication date:
08/01/2003
Edition description:
Older Edition
Pages:
648
Product dimensions:
8.72(w) x 11.06(h) x 1.15(d)

Related Subjects

Table of Contents

Part I: FOOD SCIENCE AND NUTRITION. 1. Food Selection and Evaluation. 2. Food Safety. 3. Chemistry of Food Composition. Part II: FOOD SERVICE. 4. Meal Management, Planning, and Service. 5. Heating and Equipment. 6. Food Preparation Basics. 7. Food Preservation. 8. Government Food Regulations. Part III: FOOD ITEMS. 9. Sweeteners. 10. Fats and Oils. 11. Milk. 12. Cheese. 13. Eggs. 14. Meat. 15. Poultry. 16. Fish and Shellfish. 17. Vegetables. 18. Fruits. 19. Soups and Salads. 20. Starch and Sauces. 21. Grains and Pasta. 22. Flours and Flour Mixtures. 23. Quick Breads. 24. Yeast Breads. Part IV: DESSERTS AND BEVERAGES. 25. Cakes and Cookies. 26. Pies and Pastries. 27. Candy. 28. Frozen Desserts. 29. Beverages. Appendix A. Table of Food Composition. Appendix B. Substitution of Ingredients. Appendix C. Flavorings and Seasonings. Appendix D. Garnishes. Appendix E. Additives. Appendix F. Cheeses. Appendix G. Chemistry of Foods. Glossary. Index.

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