"Understanding Food: Principles and Preparation, 4e, International Edition" is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. "Understanding Food: Principles and Preparation, 4e, International Edition" thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
- ISBN10 0538736232
- ISBN13 9780538736237
- Publish Date 17 June 2010 (first published 3 December 1999)
- Publish Status Out of Print
- Out of Print 12 March 2014
- Publish Country US
- Publisher Cengage Learning, Inc
- Imprint Brooks/Cole
- Edition International ed of 4th revised ed
- Format Paperback
- Pages 692
- Language English