All Food Preparation

Food Preparation Tips and Guide

Food Preparation, Tips and Guide

The world of food preparation is ever changing so rapidly as new science and new research comes to the fore. All Food is designed to meet the needs of this evolving and expanding discipline, and to provide users with the resources for a successful knowledge in food.

This website brings together the most current information in food service, nutrition, and food science to provide a comprehensive resource for users in a variety of food-related discipline.

It covers information related to the science of food, including food selection and evaluation, and food chemistry. On the aspects of food service, from meal planning and equipment to the basics of food preparation, food safety, food preservation, and government regulation of food. Traditional food items including sweeteners, fats and coil, dairy products, meats, vegetables and fruits, soups and salads, grains, and breads, as well as desserts and beverages. Each of these topics follows a consistent organization, covering classification, composition, purchasing or selection, preparation, Food preparationand storage of the food discussed. Also integrated a wide coverage of microwave cooking techniques, low-fat preparation methods, the latest methods for food preservation and food safety, and a number of helpful culinary tips. Extensive appendixes provide additional key information, including approximate food measurements, substitution of ingredients, flavorings and seasonings, and more.

The unique features of this website allow for flexibility in teaching and create a dynamic learning environment for users.

Nutrient Content boxes in each of the food chapters provide an overview of the nutritional composition of the food, reflecting the increased emphasis in the food industry on food as a mean for health promotion and disease prevention.

Chemist’s Corner features provide information on food chemistry in boxes within the chapters, for those who wish to further explore the chemistry of food, allowing for flexibility based on the chemistry requirements of the individual course.

Functions of Ingredients are highlighted in the introduction to each chapter to aid users in successful food product development and food preparation.

Problems and causes tables in various food chapters summarize the problems that may occur when preparing specific food products and describe the possible causes, providing users with a handy reference tool for deciphering “what went wrong”.

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