The world of food
1984
Medved, Eva
Abstract: The major concepts of food and nutrition, with an emphasis on the best food sources of nutrients and the importance of a diet balanced in protein, carbohydrate, fat, vitamins, and minerals, are presented in this comprehensive introductory text. Major units are titled 1) tomorrow and today, 2) tools of the trade, 3) the world of cookery, 4) the language of meals, 5) the conservation of food, and 6) looking ahead. Guidelines are given concerning the use of convenience foods and on the importance of nutrition labeling, quality, cost, additives, and energy required for preparation in making decisions abouttheir use. Nutrient contributions, preparation methods, and uses of foods in the following groups are discussed: fruits, grains, milk, cheese, eggs, meats, poultry, fish, vegetables, soups, salads, quick breads, yeast breads, beverages, fats and oils, cakes, cookies, pastries, and desserts. Meal preparation and service, microwave cookery, and foreign and regional foods are discussed. Food spoilage and preservation methods (e.g. canning, freezing, jelly-making) are outlined. Career opportunities in the food service industry are examined briefly. Additional features of the text include a table of food substitutions, basic recipes for a number of food groups, and an index for quick reference. (aj).
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