Understanding Food: Principles and Preparation

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Cengage Learning, 2007. ápr. 3. - 696 oldal
UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting... and something worth holding on to!
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Tartalomjegyzék

FOOD SCIENCE AND NUTRITION 1 Food Selection and Evaluation
1
Pictorial Summary
19
Chemistry of Food Composition
23
Proteins
41
Pictorial Summary
50
Food Safety
53
Bacterial Food Infections
56
Critical Control Limits
69
Types of Cereal Grains
320
Storage of Cereal Grains
328
Flours and Flour Mixtures
337
Storage of Flour and Flour Mixtures
354
Starches and Sauces
360
Sauces
366
Pictorial Summary
372
Quick Breads
375

Chapter Review and Exam Prep
75
Food Preparation Basics
78
Pictorial Summary
97
Meal Management
100
Yeast Breads 386
108
Pastries and Pies 463
113
Pictorial Summary
116
Meat
119
Preparation of Meats
138
Storage of Meats
145
Poultry
150
Pictorial Summary
162
Fish and Shellfish
165
Pictorial Summary
183
Milk
187
Pictorial Summary
204
Cheese
208
Pictorial Summary
221
Eggs
224
iv
230
Storage of Eggs
238
Websites
244
Vegetables and Legumes
245
Legumes
259
Pictorial Summary
268
Fruits
272
Pictorial Summary
293
Soups Salads and Gelatins
297
Pictorial Summary
313
Cereal Grains and Pastas
316
Pictorial Summary
383
Types of Yeast Breads
395
Sweeteners
403
Pictorial Summary
416
Pictorial Summary
440
Preparation of Cakes
447
FrostingsIcings
454
Pictorial Summary
460
Pastries and Pies
463
Pictorial Summary
480
Pictorial Summary
497
Storage of Frozen Desserts
510
Pictorial Summary
533
Food Preservation
537
Pictorial Summary
549
Government Food Regulations
553
Other Regulatory Agencies
565
Careers in Food and Nutrition
570
Graduate School
580
APPENDIXES
587
A Canadas Food Guide to Healthy Eating
588
B Basic Chemistry Concepts
590
Food Preparation Equipment
599
Approximate Food Measurements
612
E Substitution of Ingredients
614
F Flavorings and Seasonings
616
G Garnishes
619
H Cheeses
620
Common Food Additives
622
Copyright

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A szerzőről (2007)

Amy Christine Brown received her PhD from Virginia Polytechnic Institute and State University in 1986 in the field of Human Nutrition and Foods. She has been a college professor and a registered dietitian with the Academy of Nutrition and Dietetics since 1986. Dr. Brown currently teaches at the University of Hawaii's John A. Burns School of Medicine in the Department of Complementary and Alternative Medicine. Her research interests are in the area of bioactive plant substances beneficial to health and medical nutrition therapy. Some of the studies she has conducted include "Diet and Crohn's disease," "Potentially harmful herbal supplements," "Kava beverage consumption and the effect on liver function tests," and "The effectiveness of kukui nut oil in treating psoriasis." Selected research journal publications include: "Position of the American Dietetic Association: functional foods" ("Journal of the American Dietetic Association" ); "The Hawaii Diet: Ad libitum high carbohydrate, low fat multi-cultural diet for the reduction of chronic disease risk factors" ("Hawaii Medical Journal"); "Lupus erythematosus and nutrition: A review" ("Journal of Renal Nutrition"); "Dietary survey of Hopi elementary school students" ("Journal of the American Dietetic Association"); "Serum cholesterol levels of nondiabetic and streptozotocin-diabetic rats" ("Artery"); "Infant feeding practices of migrant farm laborers in northern Colorado" ("Journal of the American Dietetic Association"); "Body mass index and perceived weight status in young adults" ("Journal of Community Health"); "Dietary intake and body composition of Mike Pigg--1988 Triathlete of the Year" ("Clinical Sports Medicine"); and numerous newspaper nutrition columns.

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