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Understanding food : principles and preparation / Amy C. Brown

By:

Brown, Amy C [author]

Material type: Text

TextPublication details: Australia : Thomson Wadsworth, c2005Edition: Thomson Asian Edition / 2nd EditionDescription: xvi, 582 pages : illustrations ; 25 cmISBN:

534506097

Subject(s):

FOOD

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	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 354 .B76 2005 (Browse shelf(Opens below))	c.1	Available		NULIB000001969

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Previous	GC TX 353 .M39 2011 Food around the world : a cultural perspective /	GC TX 353 .P36 [2012] Healthy foods /	GC TX 353 .W75 2017 Feast your eyes /	GC TX 354 .B76 2005 Understanding food : principles and preparation /	GC TX 354 .B76 2011 Understanding food : principles and preparation /	GC TX 354 .L37 2015 Crepes and galettes from the breizh café /	GC TX 354 .M39 2005 Meal Planning and Management /	Next

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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