Spécifications
- Éditeur
- Pearson Education
- Édition
- 10
- Auteur
- Margaret McWilliams,
- Langue
- anglais
- BISAC Subject Heading
- JNF052000 JUVENILE NONFICTION / Social Science > BUS081000 BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism
- BIC subject category (UK)
- YQN Educational: Citizenship & social education > TTVC Hotel & catering trades
- Code publique Onix
- 05 Enseignement supérieur
- Date de première publication du titre
- 28 octobre 2013
- Subject Scheme Identifier Code
- Classification thématique Thema: Industries touristique, hôtelière et de la restauration
Classification thématique Thema: Enseignement : sciences humaines, sciences sociales
VitalSource eBook
- Date de publication
- 28 octobre 2013
- ISBN-13
- 9781292054407
- Ampleur
- Nombre de pages de contenu principal : 496
- Code interne
- 1292054409
- Protection technique e-livre
- DRM
Google Livres Aperçu
Publier un commentaire sur cet ouvrage
Sommaire
SECTION 1. FOUNDATION FOR FOOD STUDY
1. Food for Today
2. Nutrition and Food
3. Food Safety
SECTION 2. FOOD PREPARATION
4. Factors in Food Preparation5. Vegetables
6. Fruits
7. Salads and Salad Dressings
8. Fats and Oils
9. Carbohydrates: Sugar
10. Carbohydrates: Starches and Cereals
11. Proteins: Milk and Cheese
12. Proteins: Eggs
13. Proteins: Meats, Poultry, and Fish
14. Leavening Agents
15. Basics of Batters and Doughs
16. Breads
17. Cakes, Cookies, and Pastries
18. Beverages
19. Preserving Food
SECTION 3. FOOD IN THE CONTEXT OF LIFE
20. Menu Planning and Meal Preparation21. Meal Service and Hospitality
Appendix A. The Metric System
Appendix B. Some Food Additives
Appendix C. Dietary Reference Intakes
Glossary
Index