Barbara Scheule,
Barbara Scheule Ph.D., RDN,
Amanda, MS, RDN Frye,
Amanda Frye MS, RDN
e.a.
Pearson Education
e druk, 2020
9780134552767
Introductory Foods
Specificaties
Gebonden, blz.
|
Engels
Pearson Education |
e druk, 2020
ISBN13: 9780134552767
Rubricering
Levertijd ongeveer 8 werkdagen
Samenvatting
For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management.
Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colours and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.
Specificaties
Inhoudsopgave
<p>1. Factors Influencing Food Choices<br>2. Food Safety<br>3. Food Regulations and Standards<br>4. Equipment and Recipe Basics<br>5. Heat Transfer in Cooking<br>6. Seasonings, Flavorings, and Food Additives<br>7. Food Composition<br>8. Fats, Frying, and Emulsions<br>9. Sweeteners and Sugar Cookery<br>10. Frozen Desserts<br>11. Starch<br>12. Cereal Grains, Noodles, and Pasta<br>13. Flour Mixtures: Batters and Doughs<br>14. Quick Breads<br>15. Yeast Breads<br>16. Cakes, Cookies, and Crackers<br>17. Pies and Pastry<br>18. Vegetables and Vegetable Preparation<br>19. Alternative Proteins<br>20. Fruits and Fruit Preparation<br>21. Salads, Gelatin Salads, and Table Olives<br>22. Milk, Cheese, and Other Milk Products<br>23. Eggs and Egg Cookery<br>24. Meat and Meat Cookery<br>25. Poultry<br>26. Seafood<br>27. Beverages<br>28. Food Packaging and Preservation</p>