Understanding Food Principles And Preparation Brown Amy C by Brown, Amy C., Author instant download after payment.

1 volume (various pagings), 16 unnumbered pages of plates : 29 cm, 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 index, Food Selection -- Food Evaluation -- Chemistry of Food Composition -- Food Safety -- Food Preparation Basics -- Meal Management -- Meat -- Poulty -- Fish and Shellfish -- Milk -- Cheese -- Eggs -- Vegetables and Legumes -- Fruits -- Soups, Salads, and Gelatins -- Cereal Grains and Pastas -- Flours and Flour Mixtures -- Starches and Sauces -- Quick Breads -- Yeast Breads -- Sweeteners -- Fats and Oils -- Cakes and Cookies -- Pastries and Pies -- Candy -- Frozen Desserts -- Beverages -- Food Preservation -- Government Food Regulations -- Careers in Food and Nutrition