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...

Full description

Saved in:
Bibliographic Details
Main Author: Azrina Azlan (Author)
Format: Book
Language:English
Published: Serdang, Selangor Universiti Putra Malaysia Press 2014
Subjects:
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam a2200000#i 4501
001 wils-941652
005 201946123018
008 t2014 MY ag# ##001 #beng#D
020 # # |a 9789673443987  |q paperback 
040 # # |a UiTM  |b eng  |c UiTM  |e rda 
090 0 0 |a TX651  |b .A97 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 colour illustrations  |c 27 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references 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 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=941652 
964 # # |c BOK  |d 01 
998 # # |a 00264#1a002.8.2||00264#1b002.8.4||00300##a003.4.1||00300##b003.6.1||00300##c003.5.1||00520##a007.2||00520##b007.2||00546##a006.11||