Basic food for Filipinos
Type
Book
Authors
ISBN 13
9789713013415
Category
TLEd
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Publication Year
2014
Publisher
Merriam & Webster Bookstore, Inc., Philippines
Pages
xiv, 540 pages
Abstract
Basic Foods for Filipinos, 5th edition remains “truly basic, science-oriented and definitely addressed to Filipinos” (Guzman, 1977). It is aimed to introduce the readers to the exciting world of food exploration, to develop a deep understanding of the significant concepts related to the nature and composition of foods and to have a good basis for their selection and preparation of food for themselves, their families and/or their customers.
This book is useful for the academic world, but will also be helpful for those in the business world. The professionals can better understand the food they eat and/or handle everyday. Food goes through a long journey from farm to fork and each one in the food route contributes to the quality of the food. It is best that these food handlers know and understand food better by reading the pertinent chapters of this book. People in media can well benefit from this book as well to help them project and promote the wonders of the food world.
The book has 22 Chapters. After the introduction in Chapter 1, the next four chapters focus on the dimensions of food, namely: from the chemical standpoint, physical standpoint, safety factor, and practical standpoint dealing with culinary principles and the art of cooking. Chapters 5 to 22 are focused on specific food groups: beverages, cereals, root crops, starches, sugars, food gels, wheat products, milks and dairy, eggs, meat and poultry, fish and shellfish, fruits and vegetables, legumes and nuts, fats and oils, salads and dressings, seasonings and condiments.
Each chapter as in the past editions feature the composition and structure of food, their market form, the important processes which they undergo in cooking, and the supporting principles that govern such processes. This fifth edition is now infused with new findings for current food products and how other cultures use the food to compare with Filipino culinary practices.
The illustrations and explanations of the what’s, the why’s and the how’s of each food group make the book useful and understandable by many who need a handy reference for their food work. In addition. the glossary and the list of references and other resources lead those who want to dive deeper into foods in the right direction.
This book is useful for the academic world, but will also be helpful for those in the business world. The professionals can better understand the food they eat and/or handle everyday. Food goes through a long journey from farm to fork and each one in the food route contributes to the quality of the food. It is best that these food handlers know and understand food better by reading the pertinent chapters of this book. People in media can well benefit from this book as well to help them project and promote the wonders of the food world.
The book has 22 Chapters. After the introduction in Chapter 1, the next four chapters focus on the dimensions of food, namely: from the chemical standpoint, physical standpoint, safety factor, and practical standpoint dealing with culinary principles and the art of cooking. Chapters 5 to 22 are focused on specific food groups: beverages, cereals, root crops, starches, sugars, food gels, wheat products, milks and dairy, eggs, meat and poultry, fish and shellfish, fruits and vegetables, legumes and nuts, fats and oils, salads and dressings, seasonings and condiments.
Each chapter as in the past editions feature the composition and structure of food, their market form, the important processes which they undergo in cooking, and the supporting principles that govern such processes. This fifth edition is now infused with new findings for current food products and how other cultures use the food to compare with Filipino culinary practices.
The illustrations and explanations of the what’s, the why’s and the how’s of each food group make the book useful and understandable by many who need a handy reference for their food work. In addition. the glossary and the list of references and other resources lead those who want to dive deeper into foods in the right direction.
Description
Col. Ill. ; 26 cm
Includes appendices and index
Includes appendices and index
Number of Copies
3
