Understanding food : principles and preparation /

By:

Amy C. Brown [Author]

Material type: Text

TextPublication details: Boston, MA : Cengage, 2019.Edition: Sixth editionDescription: xxvii, 585, [54] pages : illustrations (chiefly color) ; 28 cmISBN:

9781337557566

Subject(s):

DDC classification:

REF 641.3 B81

Summary: Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
REFERENCE BOOKS	LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION	REF 641.3 B81 2019 (Browse shelf(Opens below))	C2	Available		001854

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Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines

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