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Food Technology / Barbara Dinicoli, Meryl Simpson and Val Fehners

By: Contributor(s): Material type: TextTextPublication details: London, United Kingdom : Hodder Education, c2009Description: xi, 294 pages : illustrations ; 25 cmISBN:
  • 9780340981979
Subject(s): LOC classification:
  • TP 370 .D56 2009
Contents:
Chapter 1: Design Process -- Chapter 2: Diet and Nutrition -- Chapter 3: Nutrients Found in and Structure of a Common Range of Foods -- Chapter 4: Function of Ingredients -- Chapter 5: Processes and Skills -- Chapter 6: Using Tools and Equipment -- Chapter 7: Preservation and extending shelf life -- Chapter 8: Health and Safety -- Chapter 9: Industrial Production -- Chapter 10: Product Analysis -- Chapter 11: Sustainable Design -- Chapter 12: Controlled Assessment Unit A521 - Introduction to Designing and Making -- Chapter 13: Unit A522 - Sustainable Design -- Chapter 14: Controlled Assessment Unit A523 - Making Quality Products -- Chapter 15: Unit A524 - Technical Aspects of Designing and Making
Summary: Offering complete coverage of the GCSE design & technology food technology course, this textbook helps students develop knowledge and understanding of the changing food trends, consumer preference and dietary needs and the importance of a balanced diet.
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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 TP 370 .D56 2009 (Browse shelf(Opens below)) c.1 Available NULIB000000489

Includes index.

Chapter 1: Design Process -- Chapter 2: Diet and Nutrition -- Chapter 3: Nutrients Found in and Structure of a Common Range of Foods -- Chapter 4: Function of Ingredients -- Chapter 5: Processes and Skills -- Chapter 6: Using Tools and Equipment -- Chapter 7: Preservation and extending shelf life -- Chapter 8: Health and Safety -- Chapter 9: Industrial Production -- Chapter 10: Product Analysis -- Chapter 11: Sustainable Design -- Chapter 12: Controlled Assessment Unit A521 - Introduction to Designing and Making -- Chapter 13: Unit A522 - Sustainable Design -- Chapter 14: Controlled Assessment Unit A523 - Making Quality Products -- Chapter 15: Unit A524 - Technical Aspects of Designing and Making

Offering complete coverage of the GCSE design & technology food technology course, this textbook helps students develop knowledge and understanding of the changing food trends, consumer preference and dietary needs and the importance of a balanced diet.

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