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. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
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Food Science and Nutrition
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added American Dietetic Association bacteria baked products beans beef beverages boiling bread brown butter cake calories calories kcal candies carbohydrates Cereal cheese chemical CHEMIST’S CORNER chicken chocolate coffee color compounds consumed contain cooked cookies cool corn dietary dishes dough dried egg whites enzymes fatty acids fermentation fiber Figure fish flavor flour food additives food safety Food Science Food Technology foodborne illness fresh fruit functional foods G G G gelatin gluten Grade grains grams heat ice cream ingredients Journal of Food juice kcal liquid meat method milk mixing mixture moisture molecules mouthfeel nutrients Nutrition oven pasta pastry pectin potatoes poultry preparation protein quick breads refrigerator result rice roast salad salt sauce served soft soups starch steam storage sucrose sugar sweet sweeteners syrup taste temperature tender texture tion tomato types USDA vegetables vitamin wheat wine yeast yolk