Understanding food : principles and preparation / Amy Brown.
Material type:
TextBelmont, CA : Wadsworth, Cengage Learning, c2011Edition: 4th edDescription: xvii, 625, 13, 2, 2, 3, 2, 5, 8, 1, 19, [16] p. of plates : illustrations (some coloured) ; 29 cmISBN: - 9780538734981
- 0538734981 :
| Item type | Current library | Home library | Call number | Copy number | Status | Date due | Barcode |
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Books
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Chinhoyi University of Technology Libraries | Chinhoyi University of Technology Libraries | TX 354 BRO (Browse shelf(Opens below)) | c.032309 | Available | BK0044665 | |
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Books
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Chinhoyi University of Technology Libraries | Chinhoyi University of Technology Libraries | TX 354 BRO (Browse shelf(Opens below)) | c.032310 | Available | BK0044664 |
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| TX 353 ROZ Drying foodstuffs : Techniques, processes, equipment technical guide / | TX 354 BEA Nutrition in essence. / | TX 354 BEN Introductory foods / | TX 354 BRO Understanding food : principles and preparation / | TX 354 BRO Understanding food : principles and preparation / | TX 354 COL Food and nutrition in practice. | TX 354 COL Food and nutrition in practice. |
Includes bibliographical references and index.
Food science and nutrition -- Food selection -- Food evaluation -- Chemistry of food composition -- Food service -- Food safety -- Food preparation basics -- Meal management -- Foods -- Protein - meat, poultry, fish, dairy, & eggs -- Meat -- Poultry -- Fish and shellfish -- Milk -- Cheese -- Eggs -- Phytochemicals - vegetables, fruits, soups, & salads -- Vegetables and legumes -- Fruits -- Soups, salads, and gelatins -- Complex carbohydrates - cereals, flour, breads -- Cereal grains and pastas -- Flours and flour mixtures -- Starches and sauces -- Quick breads -- Yeast breads -- Dessers - refined carbohydrates & fat -- Sweeteners -- Fats and oils -- Cakes and cookies -- Pastries and pies -- Candy -- Frozen desserts -- Wate - beverages -- Beverages -- Food industry -- Food preservation -- Government food regulations -- Careers in food and nutrition -- Appendixes: Food preparation equipment -- Approximate food measurements -- Substitution of ingredients -- Flavorings and seasonings -- Cheeses -- Common food additives.
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