Understanding food : principles and preparation / Amy C. Brown.
Material type:
TextPublisher: Australia : Cengage Learning, c2015Edition: Fifth editionDescription: xx, 622 pages : illustrations (some color) ; 29 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781133607151 [hardbound]Subject(s): Food | Nutrition | Cooking | Food service | Food industry and trade| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
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641.3 B81 2015 (Browse shelf) | Available | 3UCBL000025623 |
Includes bibliographical references, glossary, and index.
Contents: Food Selection -- Food Evaluation -- Chemistry of Food Composition -- Food Safety -- Food Preparation Basics -- Meal Management -- Meat -- Poulty -- Fish and Shellfish -- Milk -- Cheese -- Eggs -- Vegetables and Legumes -- Fruits -- Soups, Salads, and Gelatins -- Cereal Grains and Pastas -- Flours and Flour Mixtures -- Starches and Sauces -- Quick Breads -- Yeast Breads -- Sweeteners -- Fats and Oils -- Cakes and Cookies -- Pastries and Pies -- Candy -- Frozen Desserts -- Beverages -- Food Preservation -- Government Food Regulation -- Careers in Food and Nutrition.
Summary: 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.
HRM
English
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