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. 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.
Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Chemistry of Food Composition
Food Preparation Basics
Fats and Oils
Cakes and Cookies
Pastries and Pies
Fish and Shellfish
Vegetables and Legumes
Soups Salads and Gelatins
Cereal Grains and Pastas
Flours and Flour Mixtures
Starches and Sauces
Other editions - View all
201 Cengage Learning acid added addition allowed amount baked beverages boiling bread brown butter cake candy cause changes Chapter cheese chemical chicken chocolate color common compounds consumed contain contribute cooked cookies cool copied Copyright 201 Cengage corn create crystals dough Due to electronic duplicated eBook and/or eChapter(s effects eggs electronic rights enzymes example Figure fish flavor flour fresh frozen fruit glucose grains green heat ice cream increase ingredients Journal juice kcalories less liquid meat method milk mixed mixture natural Nutrition placed plant poultry preparation prevent protein reduce refrigerator removed result Rights Reserved salad salt sauce scanned Science served soft starch stored sugar suppressed sweet syrup Table taste temperature tender texture third party content tion types United usually variety vegetables vitamin whole