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Understanding Food : Principles and Preparation by Amy Christine Brown (2007, Hardcover)
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About this product
Product Identifiers
PublisherBrooks/Cole
ISBN-10049510745X
ISBN-139780495107453
eBay Product ID (ePID)8038309512
Product Key Features
Number of Pages696 Pages
Publication NameUnderstanding Food : Principles and Preparation
LanguageEnglish
Publication Year2007
SubjectNursing / Nutrition, Nutrition, Life Sciences / General, General
TypeTextbook
AuthorAmy Christine Brown
Subject AreaCooking, Science, Medical
FormatHardcover
Dimensions
Item Height1.2 in
Item Weight58.5 Oz
Item Length10.8 in
Item Width8.6 in
Additional Product Features
Edition Number3
Intended AudienceCollege Audience
Dewey Edition22
IllustratedYes
Dewey Decimal641.3
Table Of ContentPart I : Food Science and Nutrition. 1. Food Selection and Evaluation. 2. Chemistry of Food Composition. Part II: Food Service. 3. Food Safety. 4. Food Preparation Basics. 5. Meal Management. Part III: Food Items. MEAT/POULTRY/FISH/DAIRY & EGGS (PROTEIN). 6. Meat. 7. Poultry. 8. Fish and Shellfish. 9. Milk. 10. Cheese. 11. Eggs. VEGETABLES, FRUITS, SOUPS & SALADS (PHYTOCHEMICALS). 12. Vegetables. 13. Fruits. 14. Soups and Salads. CEREALS/FLOUR/BREADS (COMPLEX CARBOHYDRATE). 15. Cereal Grains and Pastas. 16. Flours and Flour Mixtures. 17. Starches and Sauces. 18. Quick Breads. 19.Yeast Breads. DESSERTS (REFINED CARBOHYDRATES & FAT) & BEVERAGES (WATER). 20. Sweeteners. 21. Fats and Oils. 22. Cakes and Cookies. 23. Pies and Pastries. 24. Candy. 25. Frozen Desserts. BEVERAGES. 26. Beverages. Part IV: Food Industry. 27. Food Preservation. 28. Government Food Regulations. 29. Food Careers.
SynopsisUNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD 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... and something worth holding on to!, UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD 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 and something worth holding on to "
LC Classification NumberTX354
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