understanding food principles and preparation

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Understanding Food Principles And Preparation

Author : Amy Christine Brown
ISBN : 9781337672351
Genre : Health & Fitness
File Size : 53. 37 MB
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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive in coverage, this best-selling food fundamentals text thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The sixth edition discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and explores the various aspects of food service, including meal planning, basic food preparation, equipment, food preservation and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Understanding Food Principles And Preparation

Author : Amy Christine Brown
ISBN : 9781337557566
Genre : Health & Fitness
File Size : 76. 55 MB
Format : PDF, Docs
Download : 109
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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive in coverage, this best-selling food fundamentals text thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The sixth edition discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and explores the various aspects of food service, including meal planning, basic food preparation, equipment, food preservation and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Understanding Food Principles And Preparation

Author : Amy Christine Brown
ISBN : 9781133607151
Genre : Health & Fitness
File Size : 71. 40 MB
Format : PDF, ePub, Docs
Download : 462
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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Lab Manual For Brown S Understanding Food

Author : Karen Beathard
ISBN : 0495119083
Genre : Health & Fitness
File Size : 78. 81 MB
Format : PDF, ePub
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The Lab Manual includes recipes and experiments appropriate for a food principles and food preparation course and has been thoroughly reorganized and updated to match the content and organization of the text. Each lab begins with an introduction, followed by an overview of the objectives, procedures, recipes, and study questions.

Lab Manual For Understanding Food 4th

Author : Jannelle M. Walter
ISBN : 0538497955
Genre : Health & Fitness
File Size : 90. 81 MB
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A Recipe for Success in Your Course! Use the lab manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.

Food And Culture

Author : Kathryn P. Sucher
ISBN : 9781305886872
Genre : Health & Fitness
File Size : 43. 52 MB
Format : PDF, ePub
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FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Nutrition Through The Life Cycle

Author : Judith E. Brown
ISBN : 9781305886889
Genre : Health & Fitness
File Size : 83. 25 MB
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Now in its sixth edition, NUTRITION THROUGH THE LIFE CYCLE explains how nutrition impacts the ability to grow, develop, and function normally through each stage of the human life span, and how some common conditions can develop when nutritional deficits exist. Filled with learning features like chapter outlines, realistic case studies, and self-testing questions, this reader-focused text organizes chapters in pairs, walking you through each life stage and alternating between normal nutrition and clinical nutrition topics. NUTRITION THROUGH THE LIFE CYCLE also comes to you from an expert author team of registered dieticians, teachers, and researchers -- all with unique perspectives and expertise to help you understand all of the content areas with interest and depth. Available with InfoTrac Student Collections http://gocengage.com/infotrac. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Selection And Preparation

Author : Frank D. Conforti
ISBN : 9781118591390
Genre : Technology & Engineering
File Size : 42. 82 MB
Format : PDF, ePub
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Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.

Nutritional Sciences From Fundamentals To Food

Author : Michelle McGuire
ISBN : 9780840058201
Genre : Medical
File Size : 41. 97 MB
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Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students’ daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Processing Technology

Author : P J Fellows
ISBN : 9780081005231
Genre : Technology & Engineering
File Size : 67. 27 MB
Format : PDF, Mobi
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Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

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