9780314204097

Understanding Food : Principles and Preparation

by
  • ISBN13:

    9780314204097

  • ISBN10:

    0314204091

  • Format: Paperback
  • Copyright: 12/3/1999
  • Publisher: Brooks Cole
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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

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