Dimensions of Food 7e

Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation and palatability and wholesome eating. With a wealth of questions, charts to complete, and practical exercises, this four part workbook allows readers to explore and develop a deeper understanding of food in ways that will maximize each of their own culinary experiences.Presents material in an organized, sequential manner, beginning with the demonstration of key principles through their applicationEmphasizes how to preserve both the nutritional value and the palatability of foodIntroduces concepts of food allergens as related to home/institutional food preparation or manufacturing operationsContains exercises and problems to facilitate the learning of key principlesInstructor’s manual available with qualifying course adoption