Understanding Food: Principles and Preparation - Couverture souple

Brown, Amy

Couverture souple

ISBN 10 : 0495119105 ISBN 13 : 9780495119104

Editeur : Brooks/Cole, 2007

Synopsis

UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting and something worth holding on to!

A propos du livre

Présentation de l'éditeur

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principlesand insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.

Détails de l'édition

• Éditeur: Brooks/Cole
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 0495119105
• ISBN 13: 9780495119104
• Reliure: Broché
• Numéro d'édition: 3
• Nombre de pages: 672
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible