Handbook of Food Science Catering Technology and Kitchen Management

Contents: Preface. 1. Introduction to food food types food energy and agriculture. 2. Grains flours breads and select food items: an overview. 3. Health foods vegetables soups poultry milk and milk products. 4. Livestock meat processing meat packing poultry and animal husbandry: an overview. 5. Food microbiology engineering chemistry technology preservation irradiation and packaging. 6. Nutrition malnutrition and applied nutrition concepts: an overview. 7. Food service cafeteria and restaurant: distribution management and institutional aspects. 8. Culinary science and art: various aspects and listings. 9. Food studies gastronomy catering airline meal: case study of select global food service operates. 10. Oenology wine tasting and food matching: an overview. 11. Food university research institutes and centres: select case studies. Bibliography. Index.

"This Publication titled Handbook of food science catering technology and Kitchen Management gives readers both basic and advanced perspective on the subject. The handbook provides an introduction to food food types food energy and agriculture with special focus on functional food nitrification whole foods staple food medical food etc. Themes like food energy bioenergetics and bio energy balance are also covered. An overview of grains fours breads and select food items is provided in detail. Health foods vegetables soups poultry milk and milk products are discussed briefly with highlights on alfalfa frozen vegetables canned food stock egg egg yolk cottage cheese smoked cheese farmer cheese and butter. An overview is made here in about livestock meat processing meat packing poultry and animal husbandry. This handbook also describes basic facts about food microbiology food engineering food chemistry food technology food preservation food irradiation and food packaging. Advanced concepts regarding nutrition malnutrition and applied nutrition has been analyzed with focus on nutritional scale. Similarly an introductory overviews is provided about food service cafeteria and restaurant with special focus on distribution management and institutional aspects. Various aspects and listings about culinary science and arts are covered with select highlights on culinary vegetables root vegetables vegetable juices culinary herbs spices fruits and edible seeds. This handbook also deals in detail the subjects like food studies, gastronomy catering and airline meals. Select case studies of global food service operations are made for understating the applied aspects. An overview of oenology wine tasting and food matching is provided. Select case studies of food universities research institutes and research centres are made."