Basic foods / by 3G E-Learning
Material type:
TextPublication details: New York, NY : 3G E-Learning, 2022Edition: 2nd EditionDescription: xvii, 437 pages : color illustrations ; 26 cm + 1 DVD 4 3/4 inISBN: - 9781984659347
- 641.3 T41 2022
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Foundation University Library Circulation | Circ 641.3 T41 2022 (Browse shelf(Opens below)) | Checked out | 04/10/2025 00:00 | 63066 |
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Tables.
"Full Color Book plus DVD"
"Over 100 hours Interactive E-lectures, Quiz and Videos in DVD"
"DVD has many useful features for teachers to teach with digital resources in classroom" --On Cover
Includes bibliographical references and index.
Chapter 1 Introduction to Food Science.
Chapter 2 Sugar and Sugar Cookery.
Chapter 3 Frozen Dessert.
Chapter 4 Milk and Dairy Products.
Chapter 5 Vegetables and Fruits.
Chapter 6 Meat, Fish, Poultry.
Chapter 7 Beverage.
Chapter 8 Spices and Herbs.
Chapter 9 Egg and Egg Cookery.
Chapter 10 Fats and Oils.
Chapter 11 Rice, Corn and Other Cereals.
Chapter 12 Starch and Starch Product.
Chapter 13 Flour, Dough and Butter.
Chapter 14 Food Quality Management.
Index
This book contains the principles in preparation and cooking of different classes of food, their composition, structure and market forms. Emphasis is given on the principles underlying preparation and coking in order to maintain quality, palatability, nutritive value and acceptability of meals with consideration on economic factors under strict compliance with food safety standards. The text is revised in this edition and new topics are also added. You will learn to understand the basic of foods and food preparation means acquiring some important skills in the kitchen. In this book, you will learn more about some basic food preparation skills that will help at our home or in a commercial kitchen." --Provided by the Publisher
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