Basics of food preparation

• Main Author: Azrina Azlan (Author)
• Format: Book
• Language: English
• Published: Serdang, Selangor Universiti Putra Malaysia Press 2014
• Subjects: Cooking; Food
• Online Access: Click Here to View Status and Holdings.
• Physical Description: vii, 248 pages illustrations (some color ) 27 cm
• Bibliography: Includes bibliographical references (pages 241-243 ) and index
• ISBN: 9789673443987

Basics of Food Presentation covers important principles and preparation techniques of presentable and nutritious food. The knowledge is important for dietetic and nutrition programmes, supervising food preparation and serving of meals for prevention and treatment of illnesses, promoting healthy eating habits besides evaluating specific diet modification for patients. The book provides activities and examples of basic food preparation for students to gain experience and confidence in cooking, to benchmark qualities of the food prepared and to advocate understanding into practical during application. Materials in the book emphasizes on understanding of nutritional composition, physical and chemical characteristics as well as functional properties of food using examples that expose the steps in each food preparation. Selected terms were provided to familiarize student with the food understudy. The book is useful for the basic experience in understanding food preparation.