Understanding Food: Principles and Preparation

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Cengage Learning, Feb 26, 2014 - Health & Fitness - 704 pages
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
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Contents

Food Selection
1
Food Evaluation
23
Chemistry of Food Composition
31
Food Safety
66
Food Preparation Basics
101
Meal Management
121
Meat
140
Poultry
174
Sweeteners
434
Fats and Oils
453
Cakes and Cookies
478
Pastries and Pies
498
Candy
517
Frozen Desserts
534
Beverages
548
Food Preservation
572

Fish and Shellfish
189
Milk
211
Cheese
233
Eggs
251
Vegetables and Legumes
272
Fruits
300
Soups Salads and Gelatins
327
Cereal Grains and Pastas
345
Flours and Flour Mixtures
366
Starches and Sauces
389
Quick Breads
406
Yeast Breads
417
Government Food Regulations
589
Careers in Food and Nutrition
606
Food Preparation Equipment
624
Approximate Food Measurements
637
Substitution of Ingredients
639
Flavorings and Seasonings
641
Cheeses
644
Common Food Additives
646
Glossary
651
Answers to Multiple Choice Questions
659
Index
660
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