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 SPECIFICATION
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e (pb) 2010
Author: BROWN
ISBN: 9780538736237
Year: 2010
Publisher: CENGAGE LEARNING (THOMSON BUSINESS INDIA)
Category: ENGINEERING  >-- INDUSTRIAL / MANUFACTURING ENGINEERING  >-- INDUSTRIAL / MANUFACTURING ENGINEERING Untitled Document
Edition: 4
Format: Paperback
Language: English
Pages: 692
 ABOUT THE TITLE
"Understanding Food: Principles and Preparation, 4e, International Edition" 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. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. "Understanding Food: Principles and Preparation, 4e, International Edition" thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.

Author: Amy Brown
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