000 03105cam a2200313 i 4500
005 20230526151143.0
008 110526s2011 caua b 001 0 eng d
011 _aBIB MATCHES WORLDCAT
020 _a0538734981
020 _a9780538734981
035 _a(OCoLC)496962503
040 _aBTCTA
_beng
_erda
_cBTCTA
_dSCL
_dYDXCP
_dBWX
_dATU
082 0 4 _a641.3
_223
100 1 _aBrown, Amy C.,
_eauthor.
_9241772
245 1 0 _aUnderstanding food :
_bprinciples and preparation /
_cAmy Brown.
250 _aFourth edition.
264 1 _aBelmont, Calif. :
_bWadsworth Pub Co,
_c2011.
300 _a625 pages, 56 variously numbered pages :
_billustrations ;
_c28 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 0 _gPart I.
_tFood Science and Nutrition --
_g1.
_tFood Selection --
_g2.
_tFood Evaluation --
_g3.
_tChemistry of Food Composition --
_gPart II.
_tFood Service --
_g4.
_tFood Safety --
_g5.
_tFood Preparation Basics --
_g6.
_tMeal Management --
_gPart III.
_tFoods --
_tProtein-Meat, Poultry, Fish, Dairy, and Eggs --
_g7.
_tMeat --
_g8.
_tPoultry --
_g9.
_tFish and Shellfish --
_g10.
_tMilk --
_g11.
_tCheese --
_g12.
_tEggs --
_tPhytochemicals-Vegetables, Fruits, Soups, and Salads --
_g13.
_tVegetables and Legumes --
_g14.
_tFruits --
_g15.
_tSoups, Salads, and Gelatins --
_tComplex Carbohydrates-Cereals, Flour, and Breads --
_g16.
_tCereal Grains and Pastas --
_g17.
_tFlours and Flour Mixtures --
_g18.
_tStarches and Sauces --
_g19.
_tQuick Breads --
_g20.
_tYeast Breads --
_tDesserts-Refined Carbohydrates and Fat --
_g21.
_tSweeteners --
_g22.
_tFats and Oils --
_g23.
_tCakes and Cookies --
_g24.
_tPies and Pastries --
_g25.
_tCandy --
_g26.
_tFrozen Desserts --
_tWater-Beverages --
_g27.
_tBeverages --
_gPart IV.
_tFood Industry --
_g28.
_tFood Preservation --
_g29.
_tGovernment Food Regulations --
_g30.
_tCareers in Food and Nutrition.
520 _a"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."--Publisher's website.
588 _aMachine converted from AACR2 source record.
650 0 _aFood.
_9318000
650 0 _aNutrition
_9321553
942 _cB
999 _c1221575
_d1221575