Год выпуска: 2010 Автор: Vickie A. Vaclavik Ph.D., Marcia H. Pimentel M.S., Marjorie M. Devine Ph.D. Издательство: Страниц: 360 ISBN: 1439821674
Описание
Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation and palatability and wholesome eating. With a wealth of questions, charts to complete, and practical exercises, this four part workbook allows readers to explore and develop a deeper understanding of food in ways that will maximize each of their own culinary experiences. Part One leads readers through an investigation of the economic, nutritional, palatability, sanitation, chemical, and processing dimensions of food. Part Two provides a number of demonstrations and participatory exercises that will help develop a basic understanding of the functional and structural properties of a variety of food groups that include starches, fruits and vegetables, eggs, dairy, meat, poultry, fish,...
