Food Fundamentals

ISBN-10: 0132747731
ISBN-13: 9780132747738
Edition: 10th 2013 (Revised)
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Description: FOOD FUNDAMENTALS, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and  More...

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Book details

List price: $107.99
Edition: 10th
Copyright year: 2013
Publisher: Pearson Education, Limited
Publication date: 3/1/2012
Binding: Paperback
Pages: 528
Size: 8.00" wide x 10.75" long x 0.75" tall
Weight: 3.102
Language: English

FOOD FUNDAMENTALS, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and "Cultural Accents" features present a global perspective. Study aids include "Key Concepts" chapter roadmaps; "Science Notes" and "Industry Insights"; "Judging Points" to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.

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