Lýsing:
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to food, food preparation, food service and food science. Integrating these key topics with relevant information about nutrition and the food industry, this best-selling text gives you a thorough overview of the different dimensions of food principles and insight into the variety of career options available in the food industry.
Annað
- Höfundur: Amy Brown
- Útgáfa:6
- Útgáfudagur: 2018-01-01
- Engar takmarkanir á útprentun
- Engar takmarkanir afritun
- Format:Page Fidelity
- ISBN 13: 9781337672351
- Print ISBN: 9781337677615
- ISBN 10: 1337672351
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 2: Food Evaluation
- Sensory (Subjective) Evaluation
- Objective Evaluation
- 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 1: Food Selection
- 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 5: Food Preparation
- 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 6: Meal Management
- Food-Service Organization
- Types of Meal Planning
- Purchasing
- Time Management
- Types of Meal Service
- Table Settings
- Chapter 7: Meat
- Types of Meats
- Composition of Meats
- Purchasing Meats
- Preparation of Meats
- Storage of Meats
- Chapter 8: Poultry
- Classification of Poultry
- Composition of Poultry
- Purchasing Poultry
- Preparation of Poultry
- Storage of Poultry
- 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 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 11: Cheese
- Classification of Cheeses
- Cheese Production
- Purchasing Cheese
- Food Preparation with Cheese
- Storage of Cheese
- Chapter 12: Eggs
- Composition of Eggs
- Purchasing Eggs
- Types of Eggs
- Functions of Eggs in Foods
- Preparation of Eggs
- Storage of Eggs
- Chapter 13: Vegetables and Legumes
- Classification of Vegetables
- Composition of Vegetables
- Purchasing Vegetables
- Legumes
- Preparation of Vegetables
- Storage of Vegetables
- Chapter 14: Fruits
- Classification of Fruits
- Composition of Fruits
- Purchasing Fruits
- Preparation of Fruits
- Storage of Fruits
- Chapter 15: Soups, Salads, and Gelatins
- Soups
- Salads
- Gelatins
- 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 Gra
- Storage of Cereal Grains
- Pastas
- Preparation of Pasta
- Storage of Pasta
- Chapter 17: Flours and Flour Mixtures
- Flours
- Flour Mixture Ingredients
- Preparation of Baked Goods
- Storage of Flour and Flour Mixtures
- Chapter 18: Starches and Sauces
- Starch Characteristics
- Starch Transformations
- Sauces
- Storage of Starches and Sauces
- Chapter 19: Quick Breads
- Preparation of Quick Breads
- Varieties of Quick Breads
- Chapter 20: Yeast Breads
- Preparation of Yeast Breads
- Types of Yeast Breads
- Storage of Yeast Breads
- Chapter 21: Sweeteners
- Natural Sweeteners
- Nonnutritive Sweeteners
- Functions of Sugars in Foods
- Chapter 22: Fats and Oils
- Functions of Fats in Food
- Types of Fats
- Fat Replacers
- Food Preparation with Fats
- Storage of Fats
- 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 24: Pastries and Pies
- Types of Pastry
- Preparation of Pastry
- Storage of Pastry
- Chapter 25: Candy
- Classification of Candies
- Preparation of Candy
- Chocolate
- Storage of Candy
- Chapter 26: Frozen Desserts
- Types of Frozen Desserts
- Preparation of Frozen Desserts
- Storage of Frozen Desserts
- Chapter 27: Beverages
- Water
- Carbonated Soft Drinks
- Functional Beverages
- Coffee
- Tea
- Dairy Beverages
- Alcoholic Beverages
- Chapter 28: Food Preservation
- Food Spoilage
- Food Preservation Methods
- Cold Preservation
- Heat Preservation
- Other Preservation Methods
- Nutrient Retention
- 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 30: Careers in Food and Nutrition
- Three Major Food and Nutrition Areas
- Nutrition Science and Dietetics
- Food Science
- Food Service
- Graduate School
- 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
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- Gerð : 208
- Höfundur : 16358
- Útgáfuár : 2018
- Leyfi : 379