Understanding Food Principles and Preparation

by Brown, Amy Christine

• ISBN13: 9780495107453
• ISBN10: 049510745X
• Edition: 3rd
• Format: Hardcover
• Copyright: 2007-04-03
• Publisher: Wadsworth Publishing

Summary

UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting? and something worth holding on to!

Table of Contents

Food Science and Nutrition

Food Selection and Evaluation

Chemistry of Food Composition

Food Service

Food Safety

Food Preparation Basics

Meal Management

Food Items

Meat/Poultry/Fish/Dairy & Eggs (Protein)

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables, Fruits, Soups & Salads (Phytochemicals)

Vegetables

Fruits

Soups and Salads

Cereals/flour/breads (complex carbohydrate)

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Desserts (Refined Carbohydrates & Fat) & Beverages (Water)

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Beverages

Food Industry

Food Preservation

Government Food Regulations

Food Careers

Table of Contents provided by Publisher. All Rights Reserved.