Download PDF Food Preparation Study Course: Quantity Preparation and Scientific Principles, by Shirley A. Gilmore
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Food Preparation Study Course: Quantity Preparation and Scientific Principles, by Shirley A. Gilmore
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As before, this new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years. The book is a classroom book for courses in quantity preparation of food. Sales are declining on this title most likely because the present edition bears a 1992 copyright date. The new edition will contain new material, and will be presented in a more attractive format.
- Sales Rank: #7445885 in Books
- Brand: Brand: Wiley-Blackwell
- Published on: 2003-01-27
- Original language: English
- Number of items: 1
- Dimensions: 11.02" h x .82" w x 9.20" l,
- Binding: Plastic Comb
- 276 pages
- Used Book in Good Condition
From the Back Cover
Food Preparation Study Course, Fourth Edition, is ideal for food-service employees who want to present attractive, flavorful, and interesting food to their clients. The course will help readers to:
- Plan, select, and prepare foods that will promote optimal nutrition and well being for clients, guests, and personnel in a foodservice organization
- Understand how chemical and physical changes affect foods preparation
- Use standardized recipes and methods to prepare foods in ways that obtain uniformly good products, maximize nutritional value, improve or retain flavor and color, provide texture variety, maintain temperature control, control portion size, and create a pleasing appearance.
The newly updated and revised version of Food Preparation Study Course is a flexible training tool for dietitians, dietary consultants, and dietary managers.
About the Author
Shirley A. Gilmore, Ph.D., R.D., L.D., is a professor of Hotel, Restaurant, and Institution Management at Iowa State University, Ames.
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