TY  - BOOK
AU  - McWilliams, Margaret
TI  - Food fundamentals
SN  - 130394866
AV  - TX 354 .M39 2006 
PY  - 2006///
CY  - New Jersey
PB  - Pearson Prentice Hall
KW  - FOOD
N1  - Includes index; SECTION I - TODAY'S FOOD SCENE. 1. Our Daily Bread. 2. Food Safety. SECTION II - FOOD PREPARATION. 3. Factors in Food Preparation. 4. Vegetables. 5. Fruits. 6. Salads and Salad Dressings. 7. Fats and Oils. 8. Carbohydrates: Sugar Cookery. 9. Carbohydrates: Starches and Cereal Cookery. 10. Proteins: Milk and Cheese. 11. Proteins: Meats, Poultry, and Fish. 12. Eggs. 13. Leavening Agents. 14. Basics of Batters and Doughs. 15. Breads - Quick and Yeast. 16. Cakes, Cookies, and Pastries. 17. Beverages. 18. Preserving Food. SECTION III - FOOD IN THE CONTEXT OF LIFE. 19. Nutrition and Food.20. Menu Planning and Meal Preparation.21. Meal Service and Hospitality
N2  - "This eighth edition of Food Fundamentals clearly explores the study of food preparation based on scientific principles, safety, palatability, and nutrition. The broad subject of food is presented in three sections including Today's Food Scene, Food Preparation, and Food in the Context of Life. Book jacket."
ER  -