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Understanding Food Principles and Preparation

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ISBN-10: 0534506097

ISBN-13: 9780534506094

Edition: 2nd 2004 (Revised)

Authors: Amy Christine Brown

List price: $149.95
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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…    
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Book details

List price: $149.95
Edition: 2nd
Copyright year: 2004
Publisher: Brooks/Cole
Publication date: 8/15/2003
Binding: Hardcover
Pages: 616
Size: 8.50" wide x 10.75" long x 1.00" tall
Weight: 3.432
Language: English

Food Science and Nutrition
Food Selection and Evaluation
Chemistry of Food Composition
Food Service
Food Safety
Food Preparation Basics
Meal Management
Food Items
Meat/Poultry/Fish/Dairy & Eggs (Protein)
Fish and Shellfish
Vegetables, Fruits, Soups & Salads (Phytochemicals)
Soups and Salads
Cereals/flour/breads (complex carbohydrate)
Cereal Grains and Pastas
Flours and Flour Mixtures
Starches and Sauces
Quick Breads
Yeast Breads
Desserts (Refined Carbohydrates & Fat) & Beverages (Water)
Fats and Oils
Cakes and Cookies
Pies and Pastries
Frozen Desserts
Food Industry
Food Preservation
Government Food Regulations
Food Careers