Basics of food preparation
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 eati...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Serdang, Selangor
Universiti Putra Malaysia Press
2014
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000ntm a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-800893 | ||
| 005 | 201802122653 | ||
| 008 | 180405s2014 MY ag# ##001 ##ENG#D | ||
| 020 | # | # | |a 9789673443987 |q paperback |
| 040 | # | # | |a UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX 714 |b .A997 2014 |
| 100 | 0 | # | |a Azrina Azlan |e author |
| 245 | 1 | 0 | |a Basics of food preparation |c Azrina Azlan |
| 264 | # | 1 | |a Serdang, Selangor |b Universiti Putra Malaysia Press |c 2014 |
| 264 | # | 4 | |c ©2014 |
| 300 | # | # | |a vii, 248 pages |b illustrations (some color ) |c 27 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references (pages 241-243 ) and index |
| 520 | # | # | |a 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. |
| 546 | # | # | |a Text in English |
| 650 | # | 0 | |a Cooking |
| 650 | # | 0 | |a Food |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=800893 |
Basics of FOOD PREPARATION