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Description of Understanding Food 6th Edition PDF
Understanding Food 6th Edition PDF: 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.
Table of Contents:-
- Brief Contents
- Contents
- Preface
- About the Author
- Part I: Food Science and Nutrition
- Chapter 1: Food Selection
- Sensory Criteria
- Nutritional Criteria
- Cultural Criteria
- Religious Criteria
- Psychological and Sociological Criteria
- Budgetary Criteria
- Chapter Review and Exam Prep
- Chapter 2: Food Evaluation
- Sensory (Subjective) Evaluation
- Objective Evaluation
- Chapter Review and Exam Prep
- Chapter 3: Chemistry of Food Composition
- Basic Food Chemistry: The Six Key Atoms (CHNOPS)
- Water
- Carbohydrates
- Lipids (Fats)
- Proteins
- Vitamins and Minerals
- Nonnutritive Food Components
- Chapter Review and Exam Prep
- Part II: Food Service
- Chapter 4: Food Safety
- What Is a Foodborne Illness?
- Biological Hazards-Living Culprits
- Bacterial Food Infections
- Bacterial Food Intoxications
- Bacterial Toxin-Mediated Infections
- Chemical Hazards-Harmful Chemicals in Food
- Physical Hazards-Objects in Food
- Food Allergy, Intolerance, and Sensitivity
- Preventing Foodborne Illness
- Proper Use of Thermometers
- Chapter Review and Exam Prep
- Chapter 5: Food Preparation Basics
- Heating Foods
- Types of Moist-Heat Preparation
- Types of Dry-Heat Preparation
- Types of Heat Transfer
- Measuring Heat
- Cutlery Techniques
- Measuring Ingredients
- Mixing Techniques
- Seasonings and Flavorings
- Chapter Review and Exam Prep
- Chapter 6: Meal Management
- Food-Service Organization
- Types of Meal Planning
- Purchasing
- Time Management
- Types of Meal Service
- Table Settings
- Chapter Review and Exam Prep
- Part III: Foods
- Chapter 7: Meat
- Types of Meats
- Composition of Meats
- Purchasing Meats
- Preparation of Meats
- Storage of Meats
- Chapter Review and Exam Prep
- Chapter 8: Poultry
- Classification of Poultry
- Composition of Poultry
- Purchasing Poultry
- Preparation of Poultry
- Storage of Poultry
- Chapter Review and Exam Prep
- Chapter 9: Fish and Shellfish
- Classification of Fish and Shellfish
- Composition of Fish
- Purchasing Fish and Shellfish
- Preparation of Fish and Shellfish
- Storage of Fish and Shellfish
- Chapter Review and Exam Prep
- Chapter 10: Milk
- Functions of Milk in Foods
- Composition of Milk
- Purchasing Milk
- Types of Milk
- Milk Products in Food Preparation
- Storage of Milk Products
- Chapter Review and Exam Prep
- Chapter 11: Cheese
- Classification of Cheeses
- Cheese Production
- Purchasing Cheese
- Food Preparation with Cheese
- Storage of Cheese
- Chapter Review and Exam Prep
- Chapter 12: Eggs
- Composition of Eggs
- Purchasing Eggs
- Types of Eggs
- Functions of Eggs in Foods
- Preparation of Eggs
- Storage of Eggs
- Chapter Review and Exam Prep
- Chapter 13: Vegetables and Legumes
- Classification of Vegetables
- Composition of Vegetables
- Purchasing Vegetables
- Legumes
- Preparation of Vegetables
- Storage of Vegetables
- Chapter Review and Exam Prep
- Chapter 14: Fruits
- Classification of Fruits
- Composition of Fruits
- Purchasing Fruits
- Preparation of Fruits
- Storage of Fruits
- Chapter Review and Exam Prep
- Chapter 15: Soups, Salads, and Gelatins
- Soups
- Salads
- Gelatins
- Chapter Review and Exam Prep
- Chapter 16: Cereal Grains and Pastas
- Composition of Cereal Grains
- Uses of Cereal Grains
- General Types of Cereal Grains
- Cereal Grains Containing Gluten
- Gluten-Free Cereal Grains
- Preparation of Cereal Grains
- Storage of Cereal Grains
- Pastas
- Preparation of Pasta
- Storage of Pasta
- Chapter Review and Exam Prep
- Chapter 17: Flours and Flour Mixtures
- Flours
- Flour Mixture Ingredients
- Preparation of Baked Goods
- Storage of Flour and Flour Mixtures
- Chapter Review and Exam Prep
- Chapter 18: Starches and Sauces
- Starch Characteristics
- Starch Transformations
- Sauces
- Storage of Starches and Sauces
- Chapter Review and Exam Prep
- Chapter 19: Quick Breads
- Preparation of Quick Breads
- Varieties of Quick Breads
- Chapter Review and Exam Prep
- Chapter 20: Yeast Breads
- Preparation of Yeast Breads
- Types of Yeast Breads
- Storage of Yeast Breads
- Chapter Review and Exam Prep
Features of Understanding Food 6th Edition PDF
- All your Cengage access codes for platforms like MindTap, WebAssign, CengageNowv2, SAM, and OWLv2
- Access to the online version of your textbook + our full library
- New study tools including online homework, flashcards, test prep and study guides
- A career center where you can boost your job skills and explore career options
- A lower-cost hardcopy textbook rental for eligible access codes, available within the 50 states
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The Authors
Dimensions and Characters of Understanding Food 6th Edition PDF
-
- Publisher : Cengage Learning; 6th edition (January 1, 2018)
- Language : English
- Hardcover : 704 pages
- International Standard Book Number-10 : 1337557560
- International Standard Book Number-13 : 978-1337557566
- Lexile measure : 1290L
- Item Weight : 3.4 pounds
- Dimensions : 8.6 x 1.1 x 11 inches
- Best Sellers Rank: #16,661 in Books
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