| Description |
xvi, 582 pages, 17 unnumbered pages of plates : illustrations (some color) ; 29 cm |
| Contents |
Part I. Food science and nutrition. 1. Food selection and evaluation; 2. Chemistry of food composition; 3. Food safety -- Part II. Food service. 4. Meal management; 5. Heating and equipment; 6. Food preparation basics; 7. Food preservation; 8. Government food regulations -- Part III. Food items. 9. Sweeteners; 10. Fats and oils; 11. Milk; 12. Cheese; 13. Eggs; 14. Meat; 15. Poultry; 16. Fish and shellfish; 17. Vegetables; 18. Fruits; 19. Soups and salads; 20. Starches and sauces; 21. Cereal grains and pastas; 22. Flours and flour mixtures; 23. Quick breads; 24. Yeast breads -- Part IV. Desserts and beverages. 25. Cakes and cookies; 26. Pies and pastries; 27. Candy; 28. Frozen desserts; 29. Beverages -- Appendices. A. Canada's food guide to healthy eating; B. Approximate food measurements; C. Substitution of ingredients; D. Flavorings and seasonings; E. Garnishes; F. Common food additives; G. Cheeses; H. Basic chemistry concepts; I. Nutritive value of selected foods -- Glossary |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Nutrition.
|
|
Food.
|
| LC no. |
2003107401 |
| ISBN |
0534506097 |
|
