Fundamentals of food and nutrition in the culinary arts / Nancy Berkoff.
Material type:
TextPublisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2005Description: xvi, 377 pages : illustration ; 26 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9812471995 [newsprint]Subject(s): Nutrition | Food | Cookery| Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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641.1 B45 2005 (Browse shelf) | Available | 3UCBL000021086 |
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| 640.41 B46 2005 The best of Mrs. Beeton's household tips / | 640.43 H33 2001 Time management / | 641.013 F53 2004 The art of eating / | 641.1 B45 2005 Fundamentals of food and nutrition in the culinary arts / | 641.1 D36 1996 Basic nutrition for Filipinos / | 641.252 M29 2016 Iconic whisky : | 641.3 B81 2011 Understanding food : |
Includes index.
Contents: Chapter 1. Introduction -- Chapter 2. Nutrition: food choices and food allergies -- Chapter 3. Anatomy of taste -- Chapter 4. Carbohydrates -- Chapter 5. Fats -- Chapter 6. Protein -- Chapter 7. Vitamins, minerals, and water -- Chapter 8. Nutrition and activity: energy balance and weight management -- Chapter 9. Food safety -- Chapter 10. Ethnic cuisine: a culinary tour -- Chapter 11. Healthy menu planning.
HRM
English
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