Food Fundamentals [Lingua Inglese] - Rilegato

McWilliams, Margaret, Ph.D.

Rilegato

ISBN 10: 0132747731 ISBN 13: 9780132747738

Casa editrice: Pearson College Div, 2012

Riassunto

FOOD FUNDAMENTALS, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and “Cultural Accents” features present a global perspective. Study aids include “Key Concepts” chapter roadmaps; “Science Notes” and “Industry Insights”; “Judging Points” to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.

Su questa edizione

• Editore: Pearson College Div
• Data di pubblicazione: 2012
• ISBN 10: 0132747731
• ISBN 13: 9780132747738
• Rilegatura: Copertina rigida
• Numero di pagine: 501