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Understanding Food Principles & Preparation

Author:
Publisher:
Publication:
2011 | Edition: 4
Binding:
Paperback
ISBN-13:
9780538736237
ISBN-10:
0538736232
Dimension:
-
Weight:
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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.
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.