Basic Foods

1987 • 630 sayfa • EN

Yazan June C. Gates

Abstract: This textbook is intended for the use of beginning foods classes and presents a comprehensive collection of data concerning food preparation. The scientific aspects of food preparation are discussed along with the nutritional and methodological topics. Topics include: basic principles in food preparation (including microwave cooking); carbohydrates, proteins and fats in food; baked products; and the market place and meal management (marketing, planning, and serving meals). A bibliography follows each chapter and the appendix contains 17 tables providing details on conversion of metric and nonmetric measurements, U.S. RDAs, information on cooking utensil volumes and sizes, substitution of ingredients, etc.