Understanding food : principles and preparation / Amy C. Brown, University of Hawaii at Manoa

Includes bibliographical references and index

Part I: Food science and nutrition -- Food Selection -- Food Evaluation -- Chemistry of Food Composition -- Part II: Food service -- Food Safety -- Food Preparation Basics -- Meal Management. Part III: Foods Protein-Meat, Poultry, Fish, Dairy, and Eggs -- Meat -- Poultry -- Fish and Shellfish -- Milk -- Cheese -- Eggs. Phytochemicals-Vegetables, Fruits, Soups, and Salads -- Vegetables and Legumes -- Fruits -- Soups, Salads, and Gelatins. Complex Carbohydrates-Cereals, Flour, and Breads -- Cereal Grains and Pastas -- Flours and Flour Mixtures -- Starches and Sauces -- Quick Breads -- Yeast Breads. Desserts -- Refined Carbohydrates and Fat -- Sweeteners -- Fats and Oils -- Cakes and Cookies -- Pies and Pastries -- Candy -- Frozen Desserts. Water -- Beverages -- Beverages. Part IV: Food industry -- Food Preservation -- Government Food Regulations -- Careers in Food and Nutrition

Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines