Understanding food : principles and preparation / Amy Brown.

ISBN:

9780495107453

Title:

Author:

Brown, Amy C.

Personal Author:

Brown, Amy C.

Edition:

3rd ed.

Publication Information:

Belmont, CA : Thomson/Wadsworth, 2008.

Physical Description:

xvi, 654 p., [17]p of plates : ill. (some col.) ; 29 cm.

General Note:

"Student edition"--T.p. verso.

Contents:

Part I. Food Science and Nutrition -- 1. Food Selection and Evaluation -- 2. Chemistry of Food Composition -- Part II. Food Service -- 3. Food Safety -- 4. Food Preparation Basics -- 5. Meal Management -- Part III. Food Items -- 6. Meat -- 7. Poultry -- 8. Fish and Shellfish -- 9. Milk -- 10. Cheese -- 11. Eggs -- 12. Vegetables -- 13. Fruits -- 14. Soups and Salads -- 15. Cereal Grains and Pastas -- 16. Flours and Flour Mixtures -- 17. Starches and Sauces -- 18. Quick Breads -- 19.Yeast Breads -- 20. Sweeteners -- 21. Fats and Oils -- 22. Cakes and Cookies -- 23. Pies and Pastries -- 24. Candy -- 25. Frozen Desserts -- 26. Beverages -- Part IV. Food Industry -- 27. Food Preservation -- 28. Government Food Regulations -- 29. Careers in Food and Nutrition -- Appendices.

Subject Term:

Nutrition.

Food.

Food science and technology.

Food service.

Format:

Books

Publication Date:

2008

Publication Information:

Belmont, CA : Thomson/Wadsworth, 2008.

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Shelf Number	Material Type	Copy	Shelf Location	Status
641.3 BRO	Week loan	1	Standard shelving location	Searching... Unknown

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Summary

UNDERSTANDING FOOD, Third Edition 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... and something worth holding on to!

Part I Food Science and Nutrition

1 Food Selection and Evaluation

2 Chemistry of Food Composition

Part II Food Service

3 Food Safety

4 Food Preparation Basics

5 Meal Management

Part III Food Items

Meat/Poultry/Fish/Dairy & Eggs (Protein)

6 Meat

7 Poultry

8 Fish and Shellfish

9 Milk

10 Cheese

11 Eggs

Vegetables, Fruits, Soups & Salads (Phytochemicals)

12 Vegetables

13 Fruits

14 Soups and Salads

Cereals/flour/breads (complex carbohydrate)

15 Cereal Grains and Pastas

16 Flours and Flour Mixtures

17 Starches and Sauces

18 Quick Breads

19 Yeast Breads

Desserts (Refined Carbohydrates & Fat) & Beverages (Water)

20 Sweeteners

21 Fats and Oils

22 Cakes and Cookies

23 Pies and Pastries

24 Candy

25 Frozen Desserts

Beverages

26 Beverages

Part IV Food Industry

27 Food Preservation

28 Government Food Regulations

29 Food Careers

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Summary

Table of Contents