Brown, Amy C. <br/><br/>
Understanding food :  principles and preparation / 
Amy C. Brown 
 - Thomson Asian Edition / 2nd Edition. 
 - Australia :  Thomson Wadsworth,  c2005 
 - xvi, 582 pages :  illustrations ;  25 cm. 
<br/><br/>Includes index. 
<br/><br/>Food science and nutrition -- Food service -- Food items -- Desserts and beverages. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>534506097 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD
<br/><br/><label>LC Class. No.: </label>TX 354 .B76 2005