Understanding food : principles and preparation / Amy Christine Brown.

Includes glossary and index.

"Printed in the Philippines"--Copyright page

Part I. Food science and nutrition -- Food selection -- Food evaluation -- Chemistry of food composition -- Part II. Food service -- Food safety -- Food preparation basics -- Meal management -- Part III. 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 -- Desserts – refined carbohydrates & fat -- Sweeteners -- Fats and oils -- Cakes and cookies -- Pastries and pies -- Candy -- Frozen desserts -- Water – beverages -- Beverages -- Part IV. Food industry -- Food preservation -- Government food regulations -- Careers in food and nutrition -- Appendixes A. Food preparation equipment -- Appendixes B. Food yields -- Appendixes C. Substitution of ingredients -- Appendixes D. Flavorings and seasonings -- Appendixes E. Common food additives -- Appendixes F. answers to multiple-choice questions.

Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79034 PNR PHP 868.00 copy 1 2020-11-467 2021-1-0061

Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79035 PNR PHP 868.00 copy 2 2020-11-467 2021-1-0061

Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79036 PNR PHP 868.00 copy 3 2020-11-467 2021-1-0061

Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79037 PNR PHP 868.00 copy 4 2020-11-467 2021-1-0061