UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles-and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.
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A guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, it gives you a thorough overview of the different dimensions of food principles - and insight into the variety of career options available in the food industry.
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PART I: FOOD SCIENCE AND NUTRITION.
1. Food Selection
2. Food Evaluation.
3. Chemistry of Food Composition.
PART II: FOOD SERVICE.
4. Food Safety.
5. Food Preparation Basics.
6. Meal Management.
PART III: FOODS.
Protein-Meat, Poultry, Fish, Dairy, and Eggs.
7. Meat.
8. Poultry.
9. Fish and Shellfish.
10. Milk.
11. Cheese.
12. Eggs.
Phytochemicals-Vegetables, Fruits, Soups, and Salads.
13. Vegetables and Legumes.
14. Fruits.
15. Soups, Salads, and Gelatins.
Complex Carbohydrates-Cereals, Flour, and Breads.
16. Cereal Grains and Pastas.
17. Flours and Flour Mixtures.
18. Starches and Sauces.
19. Quick Breads.
20. Yeast Breads.
Desserts-Refined Carbohydrates and Fat.
21. Sweeteners.
22. Fats and Oils.
23. Cakes and Cookies.
24. Pies and Pastries.
25. Candy.
26. Frozen Desserts.
Water-Beverages.
27. Beverages.
PART IV: FOOD INDUSTRY.
28. Food Preservation.
29. Government Food Regulations.
30. Careers in Food and Nutrition.
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Produktdetaljer
ISBN
9781133607151
Publisert
2014-01-01
Utgave
5. utgave
Utgiver
Vendor
Wadsworth Publishing Co Inc
Vekt
1675 gr
Høyde
284 mm
Bredde
223 mm
Dybde
31 mm
Aldersnivå
05, U
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
704
Forfatter