PART I : Food SCIENCE AND NUTRITION. 1. Food Selection and Evaluation. 2. Chemistry of Food Composition. PART II: Food Service. 3. Food Safety. 4. Food Preparation Basics. 5. Meal Management. PART III: Food Items. MEAT/POULTRY/FISH/DAIRY & EGGS (Protein). 6. Meat. 7. Poultry. 8. Fish and Shellfish. 9. Milk. 10. Cheese. 11. Eggs. VEGETABLES, FRUITS, SOUPS & SALADS (Phytochemicals). 12. Vegetables. 13. Fruits. 14. Soups and Salads. CEREALS/FLOUR/BREADS (Complex Carbohydrate). 15. Cereal Grains and Pastas. 16. Flours and Flour Mixtures. 17. Starches and Sauces. 18. Quick Breads. 19.Yeast Breads. DESSERTS (Refined Carbohydrates & Fat) & BEVERAGES (Water). 20. Sweeteners. 21. Fats and Oils. 22. Cakes and Cookies. 23. Pies and Pastries. 24. Candy. 25. Frozen Desserts. BEVERAGES. 26. Beverages. PART IV: FOOD INDUSTRY. 27. Food Preservation. 28. Government Food Regulations. 29. Food Careers.

Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.

About Fishpond

You can earn a 8% commission by selling Understanding Food: Principles and Preparation on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!

Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!

Submit Information

Table of Contents