Food fundamentals
About this book
"Food Fundamentals, 10th Edition" integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and "Cultural Accents" features present a global perspective. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products. -- From product description.
Reader Profile
3.6/5 · 8 readers · 576 pages · ≈ 10 h 40 m · Moderate
How long does it take to read Food fundamentals?
About ≈ 10 h 40 m — 576 pages, assuming roughly 250 words per page at 225 words per minute.
How many pages is Food fundamentals?
576 pages in its most-read edition.
What genre is Food fundamentals?
It sits on the Cooking shelves.
Is Food fundamentals in the public domain?
No — it is still under copyright.
Who wrote Food fundamentals?
Margaret McWilliams (1875–1952).