Understanding Food Principles and Preparation

Name: Understanding Food Principles and Preparation
Price: 6.75 USD
Availability: InStock
ISBN: 9780534506094

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…

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)



Meat



Poultry



Fish and Shellfish



Milk



Cheese



Eggs


Vegetables, Fruits, Soups & Salads (Phytochemicals)



Vegetables



Fruits



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)



Sweeteners



Fats and Oils



Cakes and Cookies



Pies and Pastries



Candy



Frozen Desserts


Beverages



Beverages



Food Industry



Food Preservation



Government Food Regulations



Food Careers