Understanding Food

  • ISBN 13:


  • ISBN 10:


  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 08/15/2003
  • Publisher: Brooks Cole
  • Newer Edition

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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Part I: FOOD SCIENCE AND NUTRITION. 1. Food Selection and Evaluation. 2. Food Safety. 3. Chemistry of Food Composition. Part II: FOOD SERVICE. 4. Meal Management, Planning, and Service. 5. Heating and Equipment. 6. Food Preparation Basics. 7. Food Preservation. 8. Government Food Regulations. Part III: FOOD ITEMS. 9. Sweeteners. 10. Fats and Oils. 11. Milk. 12. Cheese. 13. Eggs. 14. Meat. 15. Poultry. 16. Fish and Shellfish. 17. Vegetables. 18. Fruits. 19. Soups and Salads. 20. Starch and Sauces. 21. Grains and Pasta. 22. Flours and Flour Mixtures. 23. Quick Breads. 24. Yeast Breads. Part IV: DESSERTS AND BEVERAGES. 25. Cakes and Cookies. 26. Pies and Pastries. 27. Candy. 28. Frozen Desserts. 29. Beverages. Appendix A. Table of Food Composition. Appendix B. Substitution of Ingredients. Appendix C. Flavorings and Seasonings. Appendix D. Garnishes. Appendix E. Additives. Appendix F. Cheeses. Appendix G. Chemistry of Foods. Glossary. Index.

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