Understanding Food: Principles and Preparation (6th Edition)

$19.99

Download Understanding Food: Principles and Preparation (6th Edition) written by Amy Christine Brown in PDF format. This book is under the category Health and bearing the isbn/isbn13 number 1337557560/9781337557566. You may reffer the table below for additional details of the book.

SKU: 13168e6a2e6c Category: Tag:

Specifications

book-author

Amy Christine Brown

publisher

Cengage Learning; 6th edition

file-type

PDF

pages

704 pages

language

English

asin

B078KYQ2F3

isbn10

1337557560

isbn13

9781337557566


Book Description

Understanding Food: Principles And Preparation; 6th edition; (PDF); is ideal for an undergraduate course that covers the basic elements of food service; food preparation; and food science. Comprehensive and contemporary in coverage; this best-selling food fundamentals textbook thoroughly explores the science of food through core material on food selection and evaluation; food chemistry and food safety. The 6th edition discusses composition; classification; selection; purchasing and storage for a range of traditional food items; and explores the various aspects of food service; including meal planning; equipment; food preservation; basic food preparation; and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and very interesting to all students.

P.S We also have Understanding Food: Principles And Preparation 6e’s test bank and other instructor resources for sale. Contact for more info

NOTE: This sale only includes Understanding Food 6th edition in PDF. No access codes included.

 

Additional information

book-author

Amy Christine Brown

publisher

Cengage Learning; 6th edition

file-type

PDF

pages

704 pages

language

English

asin

B078KYQ2F3

isbn10

1337557560

isbn13

9781337557566

Table of contents


Table of contents :
Cover
Brief Contents
Contents
Preface
About the Author
Part I: Food Science and Nutrition
Chapter 1: Food Selection
Sensory Criteria
Nutritional Criteria
Cultural Criteria
Religious Criteria
Psychological and Sociological Criteria
Budgetary Criteria
Chapter Review and Exam Prep
Chapter 2: Food Evaluation
Sensory (Subjective) Evaluation
Objective Evaluation
Chapter Review and Exam Prep
Chapter 3: Chemistry of Food Composition
Basic Food Chemistry: The Six Key Atoms (CHNOPS)
Water
Carbohydrates
Lipids (Fats)
Proteins
Vitamins and Minerals
Nonnutritive Food Components
Chapter Review and Exam Prep
Part II: Food Service
Chapter 4: Food Safety
What Is a Foodborne Illness?
Biological Hazards-Living Culprits
Bacterial Food Infections
Bacterial Food Intoxications
Bacterial Toxin-Mediated Infections
Chemical Hazards-Harmful Chemicals in Food
Physical Hazards-Objects in Food
Food Allergy, Intolerance, and Sensitivity
Preventing Foodborne Illness
Proper Use of Thermometers
Chapter Review and Exam Prep
Chapter 5: Food Preparation Basics
Heating Foods
Types of Moist-Heat Preparation
Types of Dry-Heat Preparation
Types of Heat Transfer
Measuring Heat
Cutlery Techniques
Measuring Ingredients
Mixing Techniques
Seasonings and Flavorings
Chapter Review and Exam Prep
Chapter 6: Meal Management
Food-Service Organization
Types of Meal Planning
Purchasing
Time Management
Types of Meal Service
Table Settings
Chapter Review and Exam Prep
Part III: Foods
Chapter 7: Meat
Types of Meats
Composition of Meats
Purchasing Meats
Preparation of Meats
Storage of Meats
Chapter Review and Exam Prep
Chapter 8: Poultry
Classification of Poultry
Composition of Poultry
Purchasing Poultry
Preparation of Poultry
Storage of Poultry
Chapter Review and Exam Prep
Chapter 9: Fish and Shellfish
Classification of Fish and Shellfish
Composition of Fish
Purchasing Fish and Shellfish
Preparation of Fish and Shellfish
Storage of Fish and Shellfish
Chapter Review and Exam Prep
Chapter 10: Milk
Functions of Milk in Foods
Composition of Milk
Purchasing Milk
Types of Milk
Milk Products in Food Preparation
Storage of Milk Products
Chapter Review and Exam Prep
Chapter 11: Cheese
Classification of Cheeses
Cheese Production
Purchasing Cheese
Food Preparation with Cheese
Storage of Cheese
Chapter Review and Exam Prep
Chapter 12: Eggs
Composition of Eggs
Purchasing Eggs
Types of Eggs
Functions of Eggs in Foods
Preparation of Eggs
Storage of Eggs
Chapter Review and Exam Prep
Chapter 13: Vegetables and Legumes
Classification of Vegetables
Composition of Vegetables
Purchasing Vegetables
Legumes
Preparation of Vegetables
Storage of Vegetables
Chapter Review and Exam Prep
Chapter 14: Fruits
Classification of Fruits
Composition of Fruits
Purchasing Fruits
Preparation of Fruits
Storage of Fruits
Chapter Review and Exam Prep
Chapter 15: Soups, Salads, and Gelatins
Soups
Salads
Gelatins
Chapter Review and Exam Prep
Chapter 16: Cereal Grains and Pastas
Composition of Cereal Grains
Uses of Cereal Grains
General Types of Cereal Grains
Cereal Grains Containing Gluten
Gluten-Free Cereal Grains
Preparation of Cereal Grains
Storage of Cereal Grains
Pastas
Preparation of Pasta
Storage of Pasta
Chapter Review and Exam Prep
Chapter 17: Flours and Flour Mixtures
Flours
Flour Mixture Ingredients
Preparation of Baked Goods
Storage of Flour and Flour Mixtures
Chapter Review and Exam Prep
Chapter 18: Starches and Sauces
Starch Characteristics
Starch Transformations
Sauces
Storage of Starches and Sauces
Chapter Review and Exam Prep
Chapter 19: Quick Breads
Preparation of Quick Breads
Varieties of Quick Breads
Chapter Review and Exam Prep
Chapter 20: Yeast Breads
Preparation of Yeast Breads
Types of Yeast Breads
Storage of Yeast Breads
Chapter Review and Exam Prep
Chapter 21: Sweeteners
Natural Sweeteners
Nonnutritive Sweeteners
Functions of Sugars in Foods
Chapter Review and Exam Prep
Chapter 22: Fats and Oils
Functions of Fats in Food
Types of Fats
Fat Replacers
Food Preparation with Fats
Storage of Fats
Chapter Review and Exam Prep
Chapter 23: Cakes and Cookies
Types of Cakes
Preparation of Cakes
Frostings/Icings
Storage of Cakes
Types of Cookies
Preparation of Cookies
Storage of Cookies
Chapter Review and Exam Prep
Chapter 24: Pastries and Pies
Types of Pastry
Preparation of Pastry
Storage of Pastry
Chapter Review and Exam Prep
Chapter 25: Candy
Classification of Candies
Preparation of Candy
Chocolate
Storage of Candy
Chapter Review and Exam Prep
Chapter 26: Frozen Desserts
Types of Frozen Desserts
Preparation of Frozen Desserts
Storage of Frozen Desserts
Chapter Review and Exam Prep
Chapter 27: Beverages
Water
Carbonated Soft Drinks
Functional Beverages
Coffee
Tea
Dairy Beverages
Alcoholic Beverages
Chapter Review and Exam Prep
Part IV: Food Industry
Chapter 28: Food Preservation
Food Spoilage
Food Preservation Methods
Cold Preservation
Heat Preservation
Other Preservation Methods
Nutrient Retention
Chapter Review and Exam Prep
Chapter 29: Government Food Regulations
Federal Food Laws
Food and Drug Administration
U.S. Department of Agriculture
Environmental Protection Agency
Centers for Disease Control and Prevention
Other Regulatory Agencies
International Agencies
Chapter Review and Exam Prep
Chapter 30: Careers in Food and Nutrition
Three Major Food and Nutrition Areas
Nutrition Science and Dietetics
Food Science
Food Service
Graduate School
Chapter Review and Exam Prep
Appendixes
Appendix A: Food Preparation Equipment
Appendix B: Food Yields
Appendix C: Substitution of Ingredients
Appendix D: Flavorings and Seasonings
Appendix E: Common Food Additives
Appendix F: Answers to Multiple-Choice Questions
Glossary
Index

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