Foundations of Food Preparation
Pearson (Verlag)
978-0-02-339641-0 (ISBN)
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This book presents the basic principles and practices of food preparation. It helps students understand how ans why foods respond to heat, etc. The Sixth Edition has been thoroughly revised and updated to include recent, relevant issues in the field.
I. SCIENCE AND FOOD.
1. Introduction.
2. Water and Solutions.
3. Use of Heat in Food Preparation.
4. Carbohydrates.
5. Lipids.
6. Colloidal Systems.
7. Proteins.
8. Food Composition and Nutrition.
9. Food Safety.
II. ECONOMICS, EVALUATION, MANAGEMENT AND REGULATION OF FOOD.
10. Economic of Food Preparation.
11. Food Evaluation.
12. Meal Management.
13. Government Food Regulations.
III. PREPARATION OF FOODS AND FOOD PRODUCTS.
14. Measuring Techniques.
15. Beverages.
16. Microwave Cookery.
17. Sugar and Sweeteners.
18. Frozen Desserts.
19. Cereals and Pasta.
20. Starch.
21. Flour, Batters and Dough.
22. Leavening Agents.
23. Quick Breads.
24. Cakes, Cookies and Mixes.
25. Yeast Breads, Rolls and Cakes.
26. Fats and Oils Used in Food Preparation.
27. Pastry.
28. Milk.
29. Cheese.
30. Eggs.
31. Meats.
32. Poultry.
33. Fish.
34. Plant Proteins as Meat Substitutes.
35. Fruits.
36. Vegetables.
37. Gelatin and Gelatin Dishes.
IV. FOOD PRESERVATION.
38. Preservation of Food in the Home.
39. Food Additives.
Appendices.
Index.
| Erscheint lt. Verlag | 6.12.1995 |
|---|---|
| Sprache | englisch |
| Maße | 208 x 242 mm |
| Gewicht | 1477 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-02-339641-5 / 0023396415 |
| ISBN-13 | 978-0-02-339641-0 / 9780023396410 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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