All about Food

Front Cover
Oxford University Press, 1997 - Cookery - 240 pages
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The comprehensive recipe section is fully in line with current nutritional thinking, and includes many vegetarian and low fat recipes. All the recipes have been carefully chosen to be manageable in a one-hour teaching session. Questions, suitable for a range of abilities, are included throughout the book to test and develop understanding.
 

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Contents

Food for a healthy life
6
Eat plenty of foods rich in starch and fibre
12
What are saturated fats?
18
Butter margarine and low fat spreads
24
Water soluble vitamins B and C
30
Summary of the main nutrients
36
School children and adolescents
42
Vegetarians
48
FOOD MANUFACTURE AND PROCESSING
104
Cold starters
128
Fish
135
Rice
152
Pulses
158
Microwave recipes
170
Eggs
176
Cereals
182

Cooking with a microwave oven
54
Basic kitchen equipment 2 60
7
Mixers and blenders 66
10
The cost of food 76
1
Readymade foods
82
Food safety and hygiene
88
DESIGNING AND MAKING FOOD PRODUCTS
92
Salads
189
Cakemaking
199
Cold drinks
210
Puddings
217
Cooking with yeast
224
Further reading and useful addresses
234
Copyright

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About the author (1997)

Helen McGrath completed her undergraduate degree and Diploma of Education at the University of Sydney and her Masters degree and Ph.D at Monash University. She is currently an Adjunct Professor in the School of Education at RMIT University as well as a part-time senior lecturer in the School of Education at Deakin University. She also has a small private psychology practice in Cheltenham, Melbourne. Helen is a leading psychologist and educator with a particular interest and expertise in mental health, social skills and relationships. She is the author or co-author of 22 books for educators, psychologists and the general community.

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