000			01492nam a2200229Ia 4500
003			NULRC
005			20250520094838.0
008			250520s9999 xx 000 0 und d
020			_a534506097
040			_cNULRC
050			_aTX 354 .B76 2005
100			_aBrown, Amy C. _eauthor
245		0	_aUnderstanding food : _bprinciples and preparation / _cAmy C. Brown
250			_aThomson Asian Edition / 2nd Edition.
260			_aAustralia : _bThomson Wadsworth, _cc2005
300			_axvi, 582 pages : _billustrations ; _c25 cm.
504			_aIncludes index.
505			_aFood science and nutrition -- Food service -- Food items -- Desserts and beverages.
520			_aThis 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.
650			_aFOOD
942			_2lcc _cBK
999			_c4210 _d4210