Product Information

Complete downloadable Test Bank for Understanding Food Principles and Preparation 5th Edition by Amy Christine Brown. INSTRUCTOR RESOURCE INFORMATION
TITLE: Understanding Food Principles and Preparation
RESOURCE:Test Bank
EDITION: 5th Edition
AUTHOR: Amy Christine Brown
PUBLISHER: Cengage Learning

Table of content

1. Food Selection
2. Food Evaluation.
3. Chemistry of Food Composition.
4. Food Safety.
5. Food Preparation Basics.
6. Meal Management.
7. Meat.
8. Poultry.
9. Fish and Shellfish.
10. Milk.
11. Cheese.
12. Eggs.
13. Vegetables and Legumes.
14. Fruits.
15. Soups, Salads, and Gelatins.
16. Cereal Grains and Pastas.
17. Flours and Flour Mixtures.
18. Starches and Sauces.
19. Quick Breads.
20. Yeast Breads.
21. Sweeteners.
22. Fats and Oils.
23. Cakes and Cookies.
24. Pies and Pastries.
25. Candy.
26. Frozen Desserts.
27. Beverages.
28. Food Preservation.
29. Government Food Regulations.
30. Careers in Food and Nutrition.

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