Description
Test Bank for Understanding Food: Principles and Preparation 6th Edition Brown
Test Bank for Understanding Food: Principles and Preparation, 6th Edition, Amy Christine Brown, ISBN-10: 1337557560, ISBN-13: 9781337557566
Table of Contents
PART I: FOOD SCIENCE AND NUTRITION
Chapter 1: Food Selection
Chapter 2: Food Evaluation
Chapter 3: Chemistry of Food Composition
PART II: FOOD SERVICE
Chapter 4: Food Safety
Chapter 5: Food Preparation Basics
Chapter 6: Meal Management
PART III: FOODS
Chapter 7: Meat
Chapter 8: Poultry
Chapter 9: Fish and Shellfish
Chapter 10: Milk
Chapter 11: Cheese
Chapter 12: Eggs
Chapter 13: Vegetables and Legumes
Chapter 14: Fruits
Chapter 15: Soups, Salads, and Gelatins
Chapter 16: Cereal Grains and Pastas
Chapter 17: Flours and Flour Mixtures
Chapter 18: Starches and Sauces
Chapter 19: Quick Breads
Chapter 20: Yeast Breads
Chapter 21: Sweeteners
Chapter 22: Fats and Oils
Chapter 23: Cakes and Cookies
Chapter 24: Pastries and Pies
Chapter 25: Candy
Chapter 26: Frozen Desserts
Chapter 27: Beverages
PART IV: FOOD INDUSTRY
Chapter 28: Food Preservation
Chapter 29: Government Food Regulations
Chapter 30: Careers in Food and Nutrition
