Introductory Foods

Author: Barbara Scheule
Editor:
ISBN: 9780134552767
File Size: 71,77 MB
Format: PDF, Docs
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For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. A market-┬┐leading introduction to all things food Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colors and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.
Introductory Foods
Language: en
Pages: 896
Authors: Barbara Scheule, Amanda Frye
Categories: Cooking
Type: BOOK - Published: 2019-07-23 - Publisher:

For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. A market-┬┐leading introduction to all things food Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for
Introductory Foods
Language: en
Pages: 648
Authors: Marion Bennion, Barbara Scheule
Categories: Business & Economics
Type: BOOK - Published: 2014-01-21 - Publisher:

A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the "how's and why's" of food preparation and integrates food preparation, science, technology, safety,
Introductory Foods
Language: en
Pages: 896
Authors: Barbara Scheule Ph.D., RD, Marion Bennion
Categories: Business & Economics
Type: BOOK - Published: 2014-01-14 - Publisher: Pearson Higher Ed

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and
Introductory Foods
Language: en
Pages: 661
Authors: Marion Bennion
Categories: Cookbooks
Type: BOOK - Published: 1990 - Publisher: MacMillan Publishing Company

Books about Introductory Foods
Introductory Foods
Language: en
Pages: 350
Authors: Mary L. Morr, Theodore F. Irmiter
Categories: Cooking
Type: BOOK - Published: 1995 - Publisher: Prentice Hall

Consists of 20 copies of The Hope of Easter (#3321) by Bill Donahue.