by
Margolius, Sidney.
Call Number
ARC 641.302 MAR
Publication Date
1973
Format:
Books
Relevance:
0.0873
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
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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
de Jong, Jill.
Call Number
641.563
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0477
by
Rogers.
Call Number
641.356
Publication Date
2014
Summary
Power up your day with a daily dose of chia! Omega-3 fatty acids and fiber are the superstars of cardiovascular health, and chia seeds contain them both in spades. They're also great sources of iron, calcium, magnesium, and zinc, and have been linked to better cholesterol, triglycerides, and blood pressure levels. It's no wonder they've been a staple in Central American diets since the Aztecs, and are once again growing in popularity. Chia is truly a superfood, both nutritious and versatile. Both the seeds and sprouts are edible, but there's so much more to chia than that! Cooking With Chia Fo
Format:
Electronic Resources
Relevance:
0.0408
by
O'Connell, Libby H.
Call Number
641.563
Publication Date
2014
Summary
""Like many miniencyclopedias, this one is studded with often intriguing facts.""-Kirkus From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today. Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like ""buck"" for a dollar and ""living high on the hog""? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of Ameri
Format:
Electronic Resources
Relevance:
0.0408
by
Borboa, Michele.
Call Number
641.555
Publication Date
2011
Summary
Cook the best, most nutritious food for your family and save time and money with this mega-delicious guide to preparing meals you can fix-and-freeze now and enjoy any night of your crazy-busy week!.
Format:
Electronic Resources
Relevance:
0.0342
by
Purcell, Janella.
Call Number
641.564
Publication Date
2011
Summary
Want to get that extra bounce in your step? Follow these healthy, delicious and easy to follow recipes designed to maximise the benefits of eating according to the season.
Format:
Electronic Resources
Relevance:
0.0292
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