Search Results: understanding-food-principles-and-preparation

Understanding Food: Principles and Preparation

Author: Amy Christine Brown

Publisher: Cengage Learning

ISBN: 1337672351

Category: Health & Fitness

Page: 704

View: 3966

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive in coverage, this best-selling food fundamentals text thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The sixth edition discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and explores the various aspects of food service, including meal planning, basic food preparation, equipment, food preservation and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Understanding Food: Principles and Preparation

Author: Amy Christine Brown

Publisher: Cengage Learning

ISBN: 1337557560

Category: Health & Fitness

Page: 704

View: 5002

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive in coverage, this best-selling food fundamentals text thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The sixth edition discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and explores the various aspects of food service, including meal planning, basic food preparation, equipment, food preservation and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Understanding Food: Principles and Preparation

Author: Amy Christine Brown

Publisher: Cengage Learning

ISBN: 1133607152

Category: Health & Fitness

Page: 704

View: 6885

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Lab Manual for Brown's Understanding Food

Principles and Preparation

Author: Karen Beathard

Publisher: Brooks/Cole Publishing Company

ISBN: 9780495119081

Category: Health & Fitness

Page: 304

View: 6104

The Lab Manual includes recipes and experiments appropriate for a food principles and food preparation course and has been thoroughly reorganized and updated to match the content and organization of the text. Each lab begins with an introduction, followed by an overview of the objectives, procedures, recipes, and study questions.

Lab Manual for Understanding Food, 4th

Author: Jannelle M. Walter,Karen Beathard

Publisher: Wadsworth Publishing Company

ISBN: 9780538497954

Category: Health & Fitness

Page: 318

View: 3860

A Recipe for Success in Your Course! Use the lab manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.

Food Selection and Preparation

A Laboratory Manual

Author: Frank D. Conforti

Publisher: John Wiley & Sons

ISBN: 1118591399

Category: Technology & Engineering

Page: 248

View: 5709

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.

Understanding Normal and Clinical Nutrition

Author: Sharon Rady Rolfes,Kathryn Pinna,Ellie Whitney

Publisher: Cengage Learning

ISBN: 133709806X

Category: Health & Fitness

Page: 1152

View: 6612

UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e, explores the latest approaches to nutrition and nutritional therapy, along with their practical applications. Starting with normal nutrition, chapters introduce nutrients and their physiological impacts, as well as recommended guidelines for good health and preventing disease. Later chapters explore clinical nutrition, including pathophysiology and dietary changes for treating a variety of medical conditions. Known for its easily digestible narrative, UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e, also presents features that help you use nutrition concepts from the chapters to improve your own health or prepare for a clinical career. In-book features add to your skills and understanding with step-by-step “How To” discussions, case studies, end-of-chapter questions, and “Highlight” sections that depict the world of nutrition through a provocative lens. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Understanding Food

Principles and Preparation

Author: Amy C. Brown

Publisher: Brooks/Cole Publishing Company

ISBN: 9780534506094

Category: Medical

Page: 582

View: 4738

This introductory-level text is ideal for a college-level course that covers the basic elements of food preparation, food service, and food science, and provides the information needed by students preparing for careers in one of the many related fields of the food industry. Highly researched and comprehensive in coverage, while also student focused and manageable for any quarter or semester course, UNDERSTANDING FOOD, SECOND EDITION thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting to students.

Nutrition Through the Life Cycle

Author: Judith E. Brown

Publisher: Cengage Learning

ISBN: 1305886887

Category: Health & Fitness

Page: 624

View: 7920

Now in its sixth edition, NUTRITION THROUGH THE LIFE CYCLE explains how nutrition impacts the ability to grow, develop, and function normally through each stage of the human life span, and how some common conditions can develop when nutritional deficits exist. Filled with learning features like chapter outlines, realistic case studies, and self-testing questions, this reader-focused text organizes chapters in pairs, walking you through each life stage and alternating between normal nutrition and clinical nutrition topics. NUTRITION THROUGH THE LIFE CYCLE also comes to you from an expert author team of registered dieticians, teachers, and researchers -- all with unique perspectives and expertise to help you understand all of the content areas with interest and depth. Available with InfoTrac Student Collections http://gocengage.com/infotrac. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Nutritional Sciences: From Fundamentals to Food

Author: Michelle McGuire,Kathy Beerman

Publisher: Cengage Learning

ISBN: 0840058209

Category: Medical

Page: 736

View: 4922

Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students’ daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Culinary Math

Author: Linda Blocker,Julia Hill

Publisher: John Wiley & Sons

ISBN: 0470068213

Category: Cooking

Page: 262

View: 6758

A math resource for foodservice professionals covers such topics as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures.

Foodservice Management: Principles and Practices, Global Edition

Author: June Payne-Palacio,Monica Theis

Publisher: Pearson Higher Ed

ISBN: 1292104201

Category: Business & Economics

Page: 552

View: 6853

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

Food and Culture

Author: Kathryn P. Sucher,Pamela Goyan Kittler,Marcia Nelms

Publisher: Cengage Learning

ISBN: 1305886879

Category: Health & Fitness

Page: 560

View: 6971

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Understanding Food Science and Technology

Author: Peter S. Murano

Publisher: Brooks/Cole Publishing Company

ISBN: 9780534544867

Category: Health & Fitness

Page: 449

View: 1825

A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

Understanding the Science of Food

From molecules to mouthfeel

Author: Sharon Croxford,Emma Stirling

Publisher: Allen & Unwin

ISBN: 1760639079

Category: Medical

Page: 424

View: 2356

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science SHARON CROXFORD is a senior academic at La Trobe University and an accredited practising dietitian. She was lead editor of Food and Nutrition Throughout Life. EMMA STIRLING is a senior academic at La Trobe University and an accredited practising dietitian.

The HawaiiDiet

Author: Terry Shintani

Publisher: Simon and Schuster

ISBN: 0671026674

Category: Health & Fitness

Page: 352

View: 6541

Originally self-published, this innovative new dietary program combines the ancient health-promoting techniques of the Hawaiian islands with the most recent technological breakthroughs to present an "all-you-can-eat" program that enables lasting weight loss and health benefits. Reprint.

Food Structures, Digestion and Health

Author: Mike Boland,Matt Golding,Harjinder Singh

Publisher: Academic Press

ISBN: 0124046851

Category: Technology & Engineering

Page: 538

View: 3304

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

The Hospitality Industry Handbook on Hygiene and Safety

For South African Students and Practitioners

Author: Lisa Gordon-Davis

Publisher: Juta and Company Ltd

ISBN: 9780702146770

Category: Business & Economics

Page: 188

View: 5236

Food hygiene Occupational health and safety Safety in the hospitality environment Occupational health and safety legislation.

Understanding Nutrition: Australian and New Zealand Edition

3rd Edition

Author: Eleanor Whitney,Sharon Rolfes,Tim Crowe,David Cameron-Smith

Publisher: Cengage AU

ISBN: 0170366677

Category: Health & Fitness

Page: 848

View: 5311

Building upon Ellie Whitney and Sharon Rady Rolfes’ classic text, this third Australian and New Zealand edition of Understanding Nutrition is a practical and engaging introduction to the core principles of nutrition. A thorough introductory guide, this text will equip students with the knowledge and skills required to optimise health and wellbeing. With its focus on Australia and New Zealand, the text incorporates current nutrition guidelines, recommendations and public health nutrition issues relevant to those studying and working in nutrition in this region of the world.

Make It Safe

A Guide to Food Safety

Author: Csiro Food and Nutritional Sciences

Publisher: CSIRO PUBLISHING

ISBN: 0643095683

Category: Technology & Engineering

Page: 283

View: 9033

All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia's food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the `start-up' phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards - microbial, chemical and physical - which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.

Find eBook