Understanding Food : Principles and Preparation

by Brown, Amy Christine

• ISBN13: 9780538734981
• ISBN10: 0538734981
• Edition: 4th
• Format: Hardcover
• Copyright: 2010-06-01
• Publisher: Cengage Learning

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 fourth 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.

Table of Contents

Food Science and Nutrition

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Service

Food Safety

Food Preparation Basics

Meal Management

Foods

Protein--Meat, Poultry, Fish, Dairy, and Eggs

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Phytochemicals--Vegetables, Fruits, Soups, and Salads

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Complex Carbohydrates--Cereals, Flour, and Breads

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Desserts--Refined Carbohydrates and Fat

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Water--Beverages

Beverages

Food Industry

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Table of Contents provided by Publisher. All Rights Reserved.