Understanding Food Principles and Preparation 5th Edition Amy Christine Brown – Test Bank

Understanding Food Principles and Preparation 5th Edition Amy Christine Brown – Test Bank

Part I: FOOD SCIENCE AND NUTRITION.1. Food Selection2. Food Evaluation.3. Chemistry of Food Composition.Part II: FOOD SERVICE.4. Food Safety.5. Food Preparation Basics.6. Meal Management.Part III: FOODS.Protein-Meat, Poultry, Fish, Dairy, and Eggs.7. Meat.8. Poultry.9. Fish and Shellfish.10. Milk.11. Cheese.12. Eggs.Phytochemicals-Vegetables, Fruits, Soups, and Salads.13. Vegetables and Legumes.14. Fruits.15. Soups, Salads, and Gelatins.Complex Carbohydrates-Cereals, Flour, and Breads.16. Cereal Grains and Pastas.17. Flours and Flour Mixtures.18. Starches and Sauces.19. Quick Bread.20. Yeast Bread.Desserts–Refined Carbohydrates and Fat.21. Sweeteners.22. Fats and Oils.23. Cakes and Cookies.24. Pies and Pastries.25. Candy.26. Frozen Desserts.Water–Beverages.27. Beverages.Part IV: FOOD INDUSTRY.28. Food Preservation.29. Government Food Regulations.30. Careers in Food and Nutrition.