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 Fifth 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.
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton 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, 4e, International 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.
A Recipe for Success in Your Course! Use the lab manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
The Biochemistry of Food & Nutrition Lab Manual features 208 pages of experiments and support materials. Includes: The Food Science Lab Working Safely in the Lab Understanding Lab Techniques Building Skills Conducting Lab Experiments Contains 67 hands-on experiments.
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
Teaches students the basic techniques and equipment of the organic chemistry lab — the updated new edition of the popular hands-on guide. The Organic Chem Lab Survival Manual helps students understand the basic techniques, essential safety protocols, and the standard instrumentation necessary for success in the laboratory. Author James W. Zubrick has been assisting students navigate organic chemistry labs for more than three decades, explaining how to set up the laboratory, make accurate measurements, and perform safe and meaningful experiments. This practical guide covers every essential area of lab knowledge, from keeping detailed notes and interpreting handbooks to using equipment for chromatography and infrared spectroscopy. Now in its eleventh edition, this guide has been thoroughly updated to cover current laboratory practices, instruments, and techniques. Focusing primarily on macroscale equipment and experiments, chapters cover microscale jointware, drying agents, recrystallization, distillation, nuclear magnetic resonance, and much more. This popular textbook: Familiarizes students with common lab instruments Provides guidance on basic lab skills and procedures Includes easy-to-follow diagrams and illustrations of lab experiments Features practical exercises and activities at the end of each chapter Provides real-world examples of lab notes and instrument manuals The Organic Chem Lab Survival Manual: A Student’s Guide to Techniques, 11th Edition is an essential resource for students new to the laboratory environment, as well as those more experienced seeking to refresh their knowledge.
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Benson's Microbiological Applications-Concise has been the "gold standard" of microbiology laboratory manuals for over 35 years. This manual has a number of attractive features that resulted in its adoption in universities, colleges, and community colleges.
