03329nam a22005057a 4500 OSt 20260626160012.0 230906b |||||||| |||| 00| 0 eng d 9781984659347 [paperback]. Mind Mover : ₱5,450.00 English Foundation University library TX 353 .2022 T47 641.3 T41 2022 3G E-Learning Author, Editor and Publisher Basic foods / by 3G E-Learning 2nd Edition. New York, NY : 3G E-Learning, 2022 2022 xvii, 437 pages : color illustrations ; 26 cm + 1 DVD 4 3/4 in. resource resource rda content text txt rda media unmediated n rda carrier volume volume nc CHM-HosMgt Series 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 Food. Hospitality Management, Bachelor of Science in Kitchen Essentials & Basic Food Preparation with Food Science & Technology (Food Processing) HOSM 101 Mrantinkovic, Aleksandar Editor 6919 Piestun, Dan Editor 6920 Fouda, Hazem Shawky 6921 Killlings, Felecia Editor 6922 Hajj, Sandra El Editor 6923 Parveen, Fozia Editor 6924 Krunic, Igor Editor 6925 Pehcevski, Jovan Editor 6926 Nur, Tajina Editor 6927 Stephen Editor 6928 Michelle Editor 6929 https://drive.google.com/file/d/1tzHtNv-m9juo9BeCSuj_vCPQwNXbxux7/view?usp=share_link Click here to view the table of contents. lcc BK 0 2nd edition TX 353 .2022 T47 (CHM-HosMgt) 3291 3291 https://drive.google.com/file/d/1tzHtNv-m9juo9BeCSuj_vCPQwNXbxux7/view?usp=share_link 0 0 ddc 0 0 FOUNDATION FOUNDATION CIRC 2023-09-06 Purchased 2 1 Circ 641.3 T41 2022 63066 2025-05-10 10:38:00 2025-03-11 2023-09-06 BK 63066 https://drive.google.com/file/d/1tzHtNv-m9juo9BeCSuj_vCPQwNXbxux7/view?usp=share_link 0 0 lcc 0 7 NFIC FOUNDATION FOUNDATION MAIN-CHM 2026-06-26 Library Budget 0 (CHM-HosMgt) TX 353 .2022 T47 0252026003126 2026-06-26 15:57:59 2026-06-26 BK CHM-HosMgt-2026126 https://drive.google.com/file/d/1tzHtNv-m9juo9BeCSuj_vCPQwNXbxux7/view?usp=share_link 0 0 lcc 0 4 NFIC FOUNDATION FOUNDATION MAIN-CHM 2026-06-26 Library Budget 0 (CHM-HosMgt) TX 353 .2022 T47 c.2 0252026003127 2026-06-26 16:00:01 2026-06-26 BK CHM-HosMgt-2026127