ISBN-10:
0916434397
ISBN-13:
9780916434397
Pub. Date:
05/28/1998
Publisher:
Plycon Press
Food Fundamentals / Edition 7

Food Fundamentals / Edition 7

by Margaret McWilliams

Paperback

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Product Details

ISBN-13: 9780916434397
Publisher: Plycon Press
Publication date: 05/28/1998
Edition description: Older Edition
Pages: 620
Product dimensions: 8.00(w) x 10.00(h) x (d)

Table of Contents

SECTION 1. FOUNDATION FOR FOOD STUDY

1. Food for Today

2. Nutrition and Food

3. Food Safety

SECTION 2. FOOD PREPARATION

4. Factors in Food Preparation

5. Vegetables

6. Fruits

7. Salads and Salad Dressings

8. Fats and Oils

9. Carbohydrates: Sugar

10. Carbohydrates: Starches and Cereals

11. Proteins: Milk and Cheese

12. Proteins: Eggs

13. Proteins: Meats, Poultry, and Fish

14. Leavening Agents

15. Basics of Batters and Doughs

16. Breads

17. Cakes, Cookies, and Pastries

18. Beverages

19. Preserving Food

SECTION 3. FOOD IN THE CONTEXT OF LIFE

20. Menu Planning and Meal Preparation

21. Meal Service and Hospitality

Appendix A. The Metric System

Appendix B. Some Food Additives

Appendix C. Dietary Reference Intakes

Glossary

Index

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