Introductory Foods Download Ebook PDF Epub Online

Author : Marion Bennion
Barbara Scheule
Publisher :
Release : 2014-01-21
Page : 648
Category : Business & Economics
ISBN 13 : 9780132739276
Description :


A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the "how's and why's" of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts. Teaching and Learning Experience This text will provide a better teaching and learning experience--for you and your students. It provides: A practical perspective: Chapters help students connect text material to the real world. Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.


Author : Barbara Scheule
Amanda Frye
Publisher :
Release : 2019-07-23
Page : 896
Category : Cooking
ISBN 13 : 9780134552767
Description :


For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. A market-┬┐leading introduction to all things food Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colors and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.


Author : Osee Hughes
Publisher :
Release : 1962
Page : 502
Category : Cookbooks
ISBN 13 :
Description :



Author : Marion Bennion
Osee Hughes
Publisher :
Release : 1975
Page : 550
Category : Cookbooks
ISBN 13 :
Description :



Author : Marion Bennion
Barbara Scheule
Publisher :
Release : 2000
Page : 730
Category : Cookbooks
ISBN 13 : 9780139239885
Description :


Provides explanations of various basic principles of food preparation. This book provides information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the body of knowledge available to the general populace about nutrition.


Author : Mary L. Morr
Theodore F. Irmiter
Publisher : Prentice Hall
Release : 1995
Page : 350
Category : Cooking
ISBN 13 : 9780023841422
Description :


Consists of 20 copies of The Hope of Easter (#3321) by Bill Donahue.


Author : Marion Bennion
Publisher : MacMillan Publishing Company
Release : 1990
Page : 661
Category : Cookbooks
ISBN 13 : 9780023081811
Description :



Author : Osee Gladys Hughes
Marion Bennion
Publisher :
Release : 1962
Page : 502
Category : Cooking
ISBN 13 :
Description :



Author : Anita Tull
Publisher : Oxford University Press, USA
Release : 1997
Page : 288
Category : Health & Fitness
ISBN 13 : 9780198327660
Description :


This popular text has been completely revised and updated in full colour to provide comprehensive coverage of the new GCSE syllabuses in Home Economics. Revision questions are included throughout the book, with structured questions and tasks.


Author : Marion Eugene Ensminger
Audrey H. Ensminger
Publisher : CRC Press
Release : 1993-11-09
Page : 2415
Category : Technology & Engineering
ISBN 13 : 9780849389801
Description :


Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.


Author : Scheule
Publisher :
Release : 2003-09-01
Page : 186
Category :
ISBN 13 : 9780131100046
Description :



Author : Marion Eugene Ensminger
Audrey H. Ensminger
Publisher : CRC Press
Release : 1993-11-09
Page : 1216
Category : Technology & Engineering
ISBN 13 : 084938981X
Description :


Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.


Author : Osee Hughes
Publisher :
Release : 1940
Page : 522
Category : Cooking
ISBN 13 :
Description :



Author : Donald Bailey Smith
Arthur Harry Walters
Publisher :
Release : 1967
Page : 164
Category : Food
ISBN 13 :
Description :



Author : Nirmal Sinha
Publisher : John Wiley and Sons
Release : 2007-04-27
Page : 2308
Category : Technology & Engineering
ISBN 13 : 0470049642
Description :


The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.


Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher :
Release : 1976
Page :
Category : Cookery
ISBN 13 :
Description :



Author : Food and Nutrition Information Center (U.S.).
Publisher :
Release : 1976
Page :
Category :
ISBN 13 :
Description :



Author : Robert J. Harrington
Publisher : John Wiley & Sons
Release : 2007-03-05
Page : 322
Category : Cooking
ISBN 13 : 0471794074
Description :


"Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals."--Publisher's website.


Author : Bennion M.
Publisher :
Release : 1971
Page :
Category :
ISBN 13 :
Description :



Author : Sumati R Mudambi
Publisher : New Age International
Release : 2001
Page : 405
Category : Diet
ISBN 13 : 9788122413328
Description :