Understanding food : principles and preparation / Amy Brown.

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.