FOOD FUNDAMENTALS 10th Edition
by Margaret McWilliams
Food Fundamentals 10th edition integrates the scientific ideas of secure and nutritious meals preparation with the simple techniques college students want to work effectively with food. It introduces the scientific basis of present day practices and approaches, and explains ingredients each as nutrient resources and as food product components. The outcomes of preparation strategies are discussed inside the context of the science underlying meals manipulation, substances, ratios, consequences of heat and cold, garage, maintenance, and evaluation.
Foods from diverse cultures are blanketed, and “Cultural Accents” features present a worldwide attitude. have a look at aids encompass “Key ideas” chapter roadmaps; “science Notes” and “enterprise Insights”; “Judging points” to assist students compare meals products; up to date web hyperlinks; and plenty of new illustrations. fully revised to mirror MyPlate and the 2010 nutritional recommendations for americans, this edition provides extra facts on healthy food alternatives, labeling, vegetarian diets, and gluten-unfastened products.
Great book, very interesting and I learned a great amount of detail about food preparation and was easy to understand. I was very satisfied with it. It is the older edition but was the text I was required to read for a particular exam, and I passed the exam!.-Chocolamby
This is an excellent resource for those who are interested in the science of cooking. I've used it for all of my university assignments on food and it has never once let me down.-Emma
Every bit of what I needed for the course. Had minor pencil marks in it, but this is a book where you shouldn't need the charts in the text. Great condition.-Rae
Great book. Because they are food "fundamentals" sometimes the content is super intuitive and I think "was it really necessary to write a book about all this?" but then other times I read and find the coolest fact or little tip or learn entire new concepts. I like this mix of content, familiar enough that I don't feel overwhelmed or lost, but new enough that I'm actually learning and improving.-B.H
DOWNLOAD COOKING EBOOK FOOD FUNDAMENTALS 10th Edition by Margaret McWilliams | 22 Mb | Pages 256 | PDF | English
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