Understanding Food Principles and Preparation 7th Edition Brown (Test Bank)

Understanding Food Principles and Preparation 7th Edition Brown (Test Bank)

Test Bank for Understanding Food Principles and Preparation, 7th Edition, Amy Christine Brown, ISBN: 9780357974148

Table of Contents

PART I. FOOD SCIENCE AND NUTRITION
Chapter 1. Food Selection
Chapter 2. Food Evaluation
Chapter 3. Chemistry of Food Composition

PART II. FOODSERVICE
Chapter 4. Food Safety
Chapter 5. Meal Management
Chapter 6. Food Preparation Basics

PART III. FOODS
Chapter 7. Meat
Chapter 8. Poultry
Chapter 9. Fish and Shellfish
Chapter 10. Milk
Chapter 11. Cheese
Chapter 12. Eggs
Chapter 13. Vegetables and Legumes
Chapter 14. Fruits
Chapter 15. Soups, Stocks, Salads, and Gelatins

Chapter 16. Starches and Sauces
Chapter 17. Cereal Grains and Pastas
Chapter 18. Flours and Flour Mixtures
Chapter 19. Quick Breads
Chapter 20. Yeast Breads

Chapter 21. Sweeteners
Chapter 22. Fats and Oils
Chapter 23. Cakes and Cookies
Chapter 24. Pastries and Pies
Chapter 25. Candy
Chapter 26. Frozen Desserts

Chapter 27. Beverages

PART IV. FOOD INDUSTRY
Chapter 28. Food Preservation
Chapter 29. Government Food Regulations
Chapter 30. Careers in Food and Nutrition

APPENDIX B. COMMON FOOD ADDITIVES
APPENDIX C. BASIC CHEMISTRY CONCEPTS