Understanding Food: Principles and Preparation

Höfundur: Amy Christine Brown
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Understanding Food: Principles and Preparation

Rafræn sending. Upplýsingar verða sendar á netfangið þitt eftir kaup
Rafbók til eignar. Rafbók til eignar þarf að hlaða niður á þau tæki sem þú vilt nota innan eins árs frá því bókin er keypt. Útgáfa: 6

Efnisyfirlit

  • 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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