Understanding Food: Principles and Preparation.

Understanding Food: Principles And Preparation.

4 out of 5

From 4 rating and 5 reviews

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 fourth 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.
# Hardcover: 692 pages
# Publisher: Wadsworth Publishing; 4 edition (June 1, 2010)
# Language: English
# ISBN-10: 0538734981
# ISBN-13: 978-0538734981
# Product Dimensions: 11 x 8.7 x 1 inches
# Shipping Weight: 3.8 pounds.

Understanding Food: Principles and Preparation. Reviews

Value for Money

Overall Rating

Understanding Food: Principles and Preparation. Reviews

5 Reviews For Understanding Food: Principles and Preparation.

Short by :

Thursday, 23, Jun, 2011

Reviewed by : Guest

Highly researched and comprehensive in coverage, UNDERSTANDING FOOD
thoroughly explores the science of food through core material on food
selection and evaluation, food safety and food chemistry. The many aspects
of food service are covered including meal planning, basic food
preparation, equipment, food preservation and government regulations. The
final sections of the text supply food preparation, classification,
composition, selection, purchasing and food storage information.

Thursday, 23, Jun, 2011

Reviewed by : Guest

Brown describes food science in simple language, explaining the reasons
behind why cakes crash, why chemical elements in foods react as they do,
why high altitude cooking rules differ, ingredient substitutions, etc., but
also provides more in-depth chemical and physical explanations as well. It
is really fascinating to read through just for fun. If you enjoy
experimenting with recipes as I do, you will really appreciate Brown's
guidelines. I refer to my copy a lot; her charts and guidelines.

Thursday, 23, Jun, 2011

Reviewed by : Guest

I like how this book gives you examples that are recent and really up to
date. The author makes it easy to understand the construction and
properties of food and parts of food. Plus there are little boxes within
each page that further explain vocabulary and had to understand concepts.
Also there are just fun pictures that show some fun things about food as
well. Overall the book is very informative and easy to read.

Thursday, 23, Jun, 2011

Reviewed by : Guest

Best at microwaving, this oven cooks as well as any other microwave,
handles reheating with ease and offers as good an automated defrost as any
model. The LMB0960 also features a few automated programs and a memory that
allows you to customize settings for your own most often prepared foods.

Friday, 24, Jun, 2011

Reviewed by : Guest

While I didn't find the accompanying lab. manual as helpful, the actual
text is great. Brown describes food science in simple language, explaining
the reasons behind why cakes crash, why chemical elements in foods react as
they do, why high altitude cooking rules differ, ingredient substitutions,
etc., but also provides more in-depth chemical and physical explanations as
well. It is really fascinating to read through just for fun. If you enjoy
experimenting with recipes as I do, you will really.