Understanding food : principles and preparation / Amy C. Brown

By: Material type: TextTextPublication details: Australia : Thomson Wadsworth, c2005Edition: Thomson Asian Edition / 2nd EditionDescription: xvi, 582 pages : illustrations ; 25 cmISBN:
  • 534506097
Subject(s): LOC classification:
  • TX 354 .B76 2005
Contents:
Food science and nutrition -- Food service -- Food items -- Desserts and beverages.
Summary: This book brings together the most current information in food science, nutritions, and food service to provide a comprehensive resource for students. [The text] represents information related to the science of food, including food selection and evaluation, food chemistry, and food safety. [It] covers aspects of food service, from meal planning and equipment to the basics of food preparation, food preservation, and government regulation of foods. [It] cover[s] all of the standard food items, include sweeteners, fats and oils, dairy products, meats, vegetables and fruits, soups and salads, grains, and breads, as well as desserts and beverages. [It also covers] culinary techniques, low-fat preparation methods, and the latest methods for food preservation and food safety.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 354 .B76 2005 (Browse shelf(Opens below)) c.1 Available NULIB000001969

Includes index.

Food science and nutrition -- Food service -- Food items -- Desserts and beverages.

This book brings together the most current information in food science, nutritions, and food service to provide a comprehensive resource for students. [The text] represents information related to the science of food, including food selection and evaluation, food chemistry, and food safety. [It] covers aspects of food service, from meal planning and equipment to the basics of food preparation, food preservation, and government regulation of foods. [It] cover[s] all of the standard food items, include sweeteners, fats and oils, dairy products, meats, vegetables and fruits, soups and salads, grains, and breads, as well as desserts and beverages. [It also covers] culinary techniques, low-fat preparation methods, and the latest methods for food preservation and food safety.

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