Understanding Food: Principles and Preparation, hard cover

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Author

Amy Christine Brown

5th Edition

Publisher

Cengage Learning

Publishing Year

2015

Conditions

New

ISBN

9781133607151

Pricing Information

RM120.00 RM80.00

Availability: 1 in Stock
Delivery Information

Delivery using City-Link Express. It should be arrived in 3-5 working days.

Shipping Cost
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~Description / table of content~

PART I: FOOD SCIENCE AND NUTRITION.
1. Food Selection
2. Food Evaluation.
3. Chemistry of Food Composition.
PART II: FOOD SERVICE.
4. Food Safety.
5. Food Preparation Basics.
6. Meal Management.
PART III: FOODS.
Protein-Meat, Poultry, Fish, Dairy, and Eggs.
7. Meat.
8. Poultry.
9. Fish and Shellfish.
10. Milk.
11. Cheese.
12. Eggs.
Phytochemicals-Vegetables, Fruits, Soups, and Salads.
13. Vegetables and Legumes.
14. Fruits.
15. Soups, Salads, and Gelatins.
Complex Carbohydrates-Cereals, Flour, and Breads.
16. Cereal Grains and Pastas.
17. Flours and Flour Mixtures.
18. Starches and Sauces.
19. Quick Breads.
20. Yeast Breads.
Desserts-Refined Carbohydrates and Fat.
21. Sweeteners.
22. Fats and Oils.
23. Cakes and Cookies.
24. Pies and Pastries.
25. Candy.
26. Frozen Desserts.
Water-Beverages.
27. Beverages.
PART IV: FOOD INDUSTRY.
28. Food Preservation.
29. Government Food Regulations.
30. Careers in Food and Nutrition

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