Understanding Food: Principles and Preparation
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. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
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Very well organized, wide-ranging in content and subject matter. Good tool for food professionals - dietitians, chefs, food buyers, but also relevant for learned home cooks and nutritionally curious homemakers. Nice chemistry commentary running throughout the entirety adds scientific meaning to principles of practice. I'd rank this book equivalent to 'The Joys of Cooking' tome in it's accuracy, relevance, and completeness in addressing food science.