000 | 03105cam a2200313 i 4500 | ||
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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 |
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942 | _cB | ||
999 |
_c1221575 _d1221575 |