by
Hardwick, Geraline B.
Call Number
641.57 HAR
Publication Date
1978
Format:
Books
Relevance:
54897.6445
Call Number
DVD 641.815 BAK
Publication Date
2004 2000
Summary
Provides comprehensive look at the equipment, tools, ingredients and techniques in the bakery.
Format:
Video disc
Relevance:
0.1414
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by
Brown, Amy C., author.
Call Number
641.3 BRO
Publication Date
2019 2015
Summary
Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.
Format:
Regular print
Relevance:
0.0657
by
Brown, Amy C.
Call Number
641.3 BRO
Publication Date
2008
Summary
"'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher website.
Format:
Books
Relevance:
0.0598
by
Morgan, James.
Call Number
647.95
Publication Date
2007
Summary
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Format:
Electronic Resources
Relevance:
0.0309
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