Understanding Food : Principles and Preparation

by Brown, Amy

• ISBN13: 9780314204097
• ISBN10: 0314204091
• Format: Paperback
• Copyright: 1999-12-03
• Publisher: Brooks Cole

Summary

This is an introductory-level text that covers the basic elements of food, food service, and food preparation. The text also incorporates valuable information about the nutritive value and the chemical composition of food. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting to students.

Table of Contents

Preface	xix
Part I Food Science and Nutrition	1	(50)
Food Selection and Evaluation	3	(18)
Chemistry of Food Composition	21	(30)
Part II Food Service	51	(120)
Meal Management, Planning, and Service	53	(20)
Heating and Equipment	73	(22)
Food Preparation Basics	95	(18)
Food Safety	113	(28)
Food Preservation	141	(14)
Government Regulation of Food	155	(16)
Part III Food Items	171	(286)
Sweetners	173	(14)
Fats and Oils	187	(21)
Milk	208	(15)
Cheese	223	(14)
Eggs	237	(18)
Meat	255	(30)
Poultry	285	(14)
Fish and Shellfish	299	(20)
Vegetables	319	(24)
Fruits	343	(22)
Soups and Salads	365	(16)
Starches and Sauces	381	(14)
Cereal Grains and Pastas	395	(18)
Flours and Flour Mixtures	413	(20)
Quick Breads	433	(10)
Yeast Breads	443	(14)
Part IV Desserts and Beverages	457	(78)
Cakes and Cookies	459	(12)
Pies and Pastries	471	(16)
Candy	487	(16)
Frozen Desserts	503	(10)
Beverages	513	(22)
Appendixes	535	(30)
Chapter Review Questions	565	(20)
Glossary	585	(8)
Credits and Sources	593	(2)
Index	595