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Understanding Food : Principles and Preparation,9780538734981
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Understanding Food : Principles and Preparation

by
Edition:
4th
ISBN13:

9780538734981

ISBN10:
0538734981
Format:
Hardcover
Pub. Date:
6/1/2010
Publisher(s):
Cengage Learning

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What version or edition is this?
This is the 4th edition with a publication date of 6/1/2010.
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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.


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