Lab Manual Understanding Food Principle
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Lab Manual for Brown's Understanding Food: Principles and Preparation, 5th
Author | : Amy Christine Brown |
Publisher | : |
Total Pages | : 0 |
Release | : 2013-08-27 |
Genre | : Food |
ISBN | : 9781133607168 |
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.
Lab Manual for Understanding Food, 4th
Author | : Janelle M. Walter |
Publisher | : Cengage Learning |
Total Pages | : 0 |
Release | : 2010-06-09 |
Genre | : Food |
ISBN | : 9780538497954 |
A Recipe for Success in Your Course! Use the lab manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.
Lab Manual for Brown's Understanding Food
Author | : Karen Beathard |
Publisher | : Thomson Brooks/Cole |
Total Pages | : 0 |
Release | : 2007-03 |
Genre | : Food |
ISBN | : 9780495119081 |
Includes recipes and experiments appropriate for a food principles and food preparation course.
Understanding Food: Principles and Preparation
Author | : Amy Christine Brown |
Publisher | : Cengage Learning |
Total Pages | : 704 |
Release | : 2014-02-26 |
Genre | : Health & Fitness |
ISBN | : 9781133607151 |
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION 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. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Understanding Food
Author | : Amy C. Brown |
Publisher | : |
Total Pages | : 625 |
Release | : 2010 |
Genre | : Cooking |
ISBN | : 9780538736237 |
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton 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.
Principles of Food Science
Author | : Janet D. Ward |
Publisher | : Goodheart-Wilcox Publisher |
Total Pages | : 0 |
Release | : 2002 |
Genre | : Education |
ISBN | : 9781566377935 |
Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Clear examples make difficult concepts easy to understand. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.
Principles of Food Science
Author | : Janet D Ward |
Publisher | : |
Total Pages | : 352 |
Release | : 2021-01-28 |
Genre | : |
ISBN | : 9781645645689 |
The Lab Manual/Workbook that accompanies Principles of Food Science includes instructor-created activities to help students recall, review, and apply concepts introduced in the book. The text experiments are included, plus two additional experiments per chapter.