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Understanding food 3rd ed Principles and preparation 3rd Edition by Amy Christine Brown ISBN 049510745X 9780495107453

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Understanding food 3rd ed Principles and preparation 3rd Edition Amy Christine Brown Digital Instant Download

Author(s): Amy Christine Brown
ISBN(s): 9780495107453, 049510745X
Edition: 3
File Details: PDF, 30.27 MB
Year: 2007
Language: english
SKU: EB-2411884 Category: Tag:

Understanding food 3rd ed Principles and preparation 3rd Edition by Amy Christine Brown – Ebook PDF Instant Download/Delivery: 049510745X, 9780495107453
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Product details:

ISBN 10: 049510745X 
ISBN 13: 9780495107453
Author: Amy Christine Brown

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!

Understanding food 3rd ed Principles and preparation 3rd Table of contents:

Part I: Food Science and Nutrition

  • Chapter 1: Food Selection and Evaluation
    • Food Habits and Choices
    • Sensory Evaluation of Food
    • Objective Evaluation of Food
    • Nutrient Content of Food
  • Chapter 2: The Chemistry of Food Composition
    • Water
    • Carbohydrates
    • Lipids (Fats and Oils)
    • Proteins
    • Vitamins
    • Minerals
    • Food Additives

Part II: Food Service

  • Chapter 3: Food Safety
    • Foodborne Illness: Causes and Prevention
    • Safe Handling of Food
    • Food Preservation
    • Food Safety Regulations
  • Chapter 4: Food Preparation Basics
    • Measuring Ingredients
    • Mixing Methods
    • Heat Transfer Methods
    • Cooking Methods (Dry-Heat, Moist-Heat)
    • Cuts and Terminology
  • Chapter 5: Meal Management
    • Menu Planning
    • Recipe Modification
    • Food Cost Control
    • Table Setting and Service

Part III: Food Items

  • Chapter 6: Meat
    • Composition and Structure
    • Inspection and Grading
    • Cuts of Meat
    • Meat Cookery Principles
  • Chapter 7: Poultry
    • Classification and Composition
    • Inspection and Grading
    • Poultry Preparation and Cookery
  • Chapter 8: Fish and Shellfish
    • Classification and Composition
    • Inspection and Grading
    • Fish and Shellfish Cookery
  • Chapter 9: Eggs
    • Composition and Nutritive Value
    • Egg Quality and Storage
    • Egg Cookery
  • Chapter 10: Milk and Dairy Products
    • Composition and Nutritive Value
    • Milk Processing
    • Dairy Products (Cheese, Yogurt, Cream, Ice Cream)
  • Chapter 11: Fats and Oils
    • Types and Composition
    • Uses in Food Preparation
    • Frying and Deep-Frying
  • Chapter 12: Grains and Grain Products
    • Cereal Grains
    • Flour and Dough
    • Pasta
  • Chapter 13: Legumes and Nuts
    • Types and Nutritive Value
    • Preparation and Cookery
  • Chapter 14: Vegetables
    • Classification and Composition
    • Pigments
    • Preparation and Cookery
  • Chapter 15: Fruits
    • Classification and Composition
    • Ripening and Storage
    • Preparation and Cookery
  • Chapter 16: Salads and Salad Dressings
    • Components of Salads
    • Types of Salad Dressings
  • Chapter 17: Batters and Doughs: Quick Breads and Pastries
    • Ingredients and Their Functions
    • Mixing Methods
    • Types of Quick Breads and Pastries
  • Chapter 18: Yeast Breads
    • Ingredients and Their Functions
    • Steps in Yeast Bread Preparation
    • Types of Yeast Breads
  • Chapter 19: Cakes and Cookies
    • Ingredients and Their Functions
    • Mixing Methods
    • Types of Cakes and Cookies
  • Chapter 20: Candies and Frozen Desserts
    • Principles of Candy Making
    • Types of Candies
    • Principles of Frozen Dessert Making
    • Types of Frozen Desserts
  • Chapter 21: Beverages
    • Water
    • Coffee and Tea
    • Fruit Juices
    • Alcoholic Beverages (brief overview)

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