Understanding Food: Principles & Preparation, 3ed

This new edition also takes a new focus on careers, including a new Chapter 29 "Food Careers" and "Professional Profile" sections, as well as providing students with the information needed to prepare for careers in one of the many related fields of the food industry.

Highly researched and comprehensive in coverage, while also student focused and manageable for any quarter or semester course, Understanding Food, 3e, thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items.

A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting to students.