Understanding Food: Principles and Preparation

Understanding Food: Principles and Preparation

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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. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.The green discoloration in hard- cooked eggs can thus be avoided by dipping them in cold water immediately after boiling; the rapid temperature drop lowers the pressure within the egg, and the hydrogen sulfide gas does not enter the yolk.

Title:Understanding Food: Principles and Preparation
Author:Amy Brown
Publisher:Cengage Learning - 2010-06-01


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