Understanding Food: Principles and Preparation
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive in coverage, this best-selling food fundamentals text thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The sixth edition discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and explores the various aspects of food service, including meal planning, basic food preparation, equipment, food preservation and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and interesting to students.
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Food Science and Nutrition
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2019 Cengage Learning added bacteria baked products beans beef beverages boiling bread brown butter cake candies carbohydrates carbon cheese chemical Chemist’s Corner chicken chocolate coffee color compounds consumed contain cooked cookies cool copied Copyright 2019 Cengage corn crystals dietary dishes dough dried Due to electronic duplicated eBook and/or eChapter(s egg whites electronic rights enzymes fatty acids fermentation fiber Figure fish flavor flour food-service foodborne illness fresh fruit gelatin gluten Grade grains grams heat ice cream ingredients juice kcalories liquid meat method milk mixing mixture moisture molecules mouthfeel nutrient nutrition oven pasta pastry potatoes poultry preparation protein quick breads refrigerator result rice Rights Reserved salad salt sauce scanned served sodium soft soups starch storage sucrose sugar suppressed sweet sweeteners syrup Table taste temperature tender texture third party content tion types USDA vegetables vitamin wheat whole wine yeast yogurt yolk