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Understanding Food Principles and Preparation 4th Edition by Amy Christine Brown ISBN 0538497955 9780538497954

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Understanding Food 4th ed Principles and Preparation 4th Edition Amy Christine Brown Digital Instant Download

Author(s): Amy Christine Brown
ISBN(s): 9780538497954, 0538497955
Edition: 4
File Details: PDF, 63.81 MB
Year: 2010
Language: english
SKU: EB-5515588 Categories: , Tag:

Understanding Food Principles and Preparation 4th Edition by Amy Christine Brown – Ebook PDF Instant Download/Delivery: 0538497955, 9780538497954
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Product details:

ISBN 10: 0538497955
ISBN 13: 9780538497954
Author: Amy Christine Brown

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles–and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.

Understanding Food Principles and Preparation 4th Table of contents:

Part 1: Foundations of Food Science and Preparation

  1. Introduction to Food Science and Culinary Fundamentals

  2. Basic Food Chemistry: Carbohydrates, Proteins, and Fats

  3. Water and Its Role in Food Preparation

  4. Food Microbiology and Safety

  5. Nutrition and Dietary Guidelines

Part 2: Food Preparation Techniques
6. Equipment, Tools, and Kitchen Safety
7. Heat Transfer Methods: Dry and Moist Heat Cooking
8. Knife Skills and Food Preparation Techniques
9. Preparation of Fruits and Vegetables
10. Preparation of Starches and Grains
11. Preparation of Meats, Poultry, and Seafood
12. Preparation of Eggs and Dairy Products

Part 3: Principles of Recipe Development and Menu Planning
13. Recipe Standardization and Yield Management
14. Menu Planning and Food Service Systems
15. Baking Principles and Techniques
16. Sauces, Soups, and Stocks

Part 4: Specialty Topics
17. Food Preservation and Storage
18. Flavor Development and Seasonings
19. International Cuisines and Cooking Styles
20. Modern Food Preparation Technologies

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Tags: Amy Christine Brown, Food Principles, Preparation