Understanding food : principles and preparation / Amy C. Brown.
Editor: Cengage, 2015Edición: Fifth EditionDescripción: xx, 622 pages : Illustratons (some color ; 29 cmTipo de contenido:- text
- unmediated
- volume
- 9781133607151 (student edition : alk. paper)
- TX354 .B684 2015
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX354 .B684 2015 (Navegar estantería(Abre debajo)) | c. 1 | Prestado | 28/10/2026 | 50000003277604 |
Descripciones mejoradas de Syndetics:
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.
Includes bibliographical references and indexes.
Part I. Food Science and nutrition -- Part II. Food Service -- Part III. Foods -- Part IV. Food Industry -- Appendixes.
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.
Tabla de contenidos provista por Syndetics
- Part I Food Science And Nutrition
- 1 Food Selection
- 2 Food Evaluation
- 3 Chemistry of Food Composition
- Part II Food Service
- 4 Food Safety
- 5 Food Preparation Basics
- 6 Meal Management
- Part III Foods
- Protein-Meat, Poultry, Fish, Dairy, and Eggs
- 7 Meat
- 8 Poultry
- 9 Fish and Shellfish
- 10 Milk
- 11 Cheese
- 12 Eggs
- Phytochemicals-Vegetables, Fruits, Soups, and Salads
- 13 Vegetables and Legumes
- 14 Fruits
- 15 Soups, Salads, and Gelatins
- Complex Carbohydrates-Cereals, Flour, and Breads
- 16 Cereal Grains and Pastas
- 17 Flours and Flour Mixtures
- 18 Starches and Sauces
- 19 Quick Breads
- 20 Yeast Breads
- Desserts-Refined Carbohydrates and Fat
- 21 Sweeteners
- 22 Fats and Oils
- 23 Cakes and Cookies
- 24 Pies and Pastries
- 25 Candy
- 26 Frozen Desserts
- Water-Beverages
- 27 Beverages
- Part IV Food Industry
- 28 Food Preservation
- 29 Government Food Regulations
- 30 Careers in Food and Nutrition