Basic foods.

Includes bibliographical references and index.

Introduction to food science -- Sugar and sugar cookery -- Frozen dessert -- Milk and dairy products -- Vegetables and fruits -- Meat, fish, poultry -- Beverage -- Spices and herbs -- Egg and egg cookery -- Fats and oils -- Rice corn and other cereals -- Starch and starch product -- Flour, dough and batters -- Food quality management.

"Food Science allows us to make the best use of our food resources and minimize waste. Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training. Food science is the study of the physical, biological, and chemical composition of food; and the principles that underlie the production of food. Nutrition engineering is the use of food science to pick, store, process, and package, distribute and use of healthy foods. In the biotechnology and pharmaceutical and food industries, the physical and chemical properties of food products have key functions. Knowing these properties is import-ant for engineers and scientists to tackle the many food processing problems, including conservation, transportation, distribution, and consumption. This book contains the principles in the preparation and cooking or different classes of food, their composition, structure and market forms. Emphasis is given on the principles underlying preparation and cooking in order to maintain quality, palatability, nutritive value and acceptability of meals with consideration on economic factors under strict compliance with food safety standards.
The text is revised in this edition and new topics are also added. You will understand the basic of foods and food preparation means acquiring some important skills in the kitchen. In this book, you'll learn more about some basic food preparation skills that will help at home or in a commercial kitchen"-- Back cover.