Understanding food : principles and preparation / Amy C. Brown
Material type:
TextPublication details: Australia : Thomson Wadsworth, c2005Edition: Thomson Asian Edition / 2nd EditionDescription: xvi, 582 pages : illustrations ; 25 cmISBN: 0534506097Subject(s): FOOD | NUTRITIONLOC classification: TX 354 .B76 2005
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 354 .B76 2005 (Browse shelf (Opens below)) | c.1 | Available | NULIB000001969 |
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| GC TX 353 .M39 2011 Food around the world : a cultural perspective / | GC TX 353 .P36 [2012] Healthy foods / | GC TX 353 .W75 2017 Feast your eyes / | GC TX 354 .B76 2005 Understanding food : principles and preparation / | GC TX 354 .B76 2011 Understanding food : principles and preparation / | GC TX 354 .L37 2015 Crepes and galettes from the breizh café / | GC TX 354 .M39 2005 Meal Planning and Management / |
Includes index.
Food science and nutrition --
Food service --
Food items --
Desserts and beverages.
This book brings together the most current information in food science, nutritions, and food service to provide a comprehensive resource for students. [The text] represents information related to the science of food, including food selection and evaluation, food chemistry, and food safety. [It] covers aspects of food service, from meal planning and equipment to the basics of food preparation, food preservation, and government regulation of foods. [It] cover[s] all of the standard food items, include sweeteners, fats and oils, dairy products, meats, vegetables and fruits, soups and salads, grains, and breads, as well as desserts and beverages. [It also covers] culinary techniques, low-fat preparation methods, and the latest methods for food preservation and food safety.
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