Understanding Food: Principles and Preparation [Print Replica] [Kindle Edition]
Author: | Language: English | ISBN: B00B7JUXWS | Format: PDF, EPUB
Understanding Food: Principles and Preparation
Download books file now Understanding Food: Principles and Preparation [Print Replica] [Kindle Edition] for everyone book with Mediafire Link Download Link 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. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth 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.
Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version. Direct download links available for Understanding Food: Principles and Preparation
Download books file now Understanding Food: Principles and Preparation [Print Replica] [Kindle Edition] for everyone book with Mediafire Link Download Link 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. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth 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.
Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version. Direct download links available for Understanding Food: Principles and Preparation
- File Size: 80978 KB
- Print Length: 704 pages
- Publisher: Cengage Learning; 4 edition (September 24, 2013)
- Sold by: Cengage Learning
- Language: English
- ASIN: B00B7JUXWS
- Text-to-Speech: Not enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #606,985 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #38 in Kindle Store > Kindle eBooks > Nonfiction > Professional & Technical > Medical eBooks > Nursing > Nutrition
I was really disappointed (and surprised) to open this $160 textbook (in 2011) and find all the pages are printed in black and white. Give me a break. There is a small insert section of about a dozen pages that has color pictures of some meats and vegetables. That's it. The other other ~700 pages, the actual textbook content, is all grayscale! There is a lot of information in this book, with a lot of diagrams, and photos of a many foods, ingredients and techniques. And it's all in black and white. Students deserve better, especially for the high cost.By Cameron Scholtz
There are few other annoyances with this book, sorry. In some chapters the author includes a "Professional Profile" where she highlights careers in the food industry. Several of these furtive advertisements are for big snack food and processed-food conglomerates, including Kellog, Kraft and Wrigley. For me, it felt like a strange choice for a nutrition textbook. I found myself wondering if the author had been compensated by any of the companies? I would have preferred to read about some of the many nutrition careers with organic/local businesses, education/school lunch, or the National Health Service Corps...or even the military; instead of snack food companies.
One other oddity I can remember. In the section about coffee, the author mentions and describes many ways of brewing (drip, espresso, percolator, vacuum, etc.), but excludes the French press. As far I know this is still a very popular method of brewing coffee.
Anyway, I'm nitpicking with that one. My main gripe is that for such a high sales price the publisher only provided black & white content. The content is informative. However, I feel that the subjects of food and science should be printed in color to help convey the information.
This is good book for Dietetic and Culinary professionals. It is written in a form that is easy to understand. I will be keeping this book in my collection.By Michael Mrugala
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