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Food Fundamentals-used
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Food Fundamentals, 10/E Integrates The Scientific Principles Of Safe And Nutritious Food Preparation With The Basic Techniques Students Need To Work Effectively With Food. It Introduces The Scientific Basis Of Current Practices And Procedures, And Explains Ingredients Both As Nutrient Sources And As Food Product Components. The Effects Of Preparation Techniques Are Discussed In The Context Of The Science Underlying Food Manipulation, Ingredients, Ratios, Effects Of Heat And Cold, Storage, Preservation, And Evaluation. Foods From Diverse Cultures Are Covered, And Cultural Accents Features Present A Global Perspective. Study Aids Include Key Concepts Chapter Roadmaps; Science Notes And Industry Insights; Judging Points To Help Students Evaluate Food Products; Updated Web Links; And Many New Illustrations. Fully Revised To Reflect Myplate And The 2010 Dietary Guidelines For Americans, This Edition Adds More Information On Healthy Food Choices, Labeling, Vegetarian Diets, And Glutenfree Products.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What topics are covered in Food Fundamentals? A: Food Fundamentals covers scientific principles of food preparation, current practices, ingredient roles, preparation techniques, cultural perspectives, and healthy food choices.
- Q: Is Food Fundamentals suitable for beginners in culinary arts? A: Yes, Food Fundamentals is designed to integrate essential techniques and scientific principles, making it suitable for beginners as well as more advanced students.
- Q: What edition is Food Fundamentals currently in? A: Food Fundamentals is currently in its 10th edition, which has been fully revised to include updated dietary guidelines and new information.
- Q: How many pages does Food Fundamentals contain? A: Food Fundamentals contains a total of 528 pages, providing comprehensive coverage of food preparation and safety.
- Q: What type of binding does Food Fundamentals have? A: Food Fundamentals is available in hardcover binding, which is durable and suitable for frequent use.
- Q: Who is the author of Food Fundamentals? A: Food Fundamentals is authored by Margaret McWilliams, who provides expert insights into food science and preparation.
- Q: Are there any study aids included in Food Fundamentals? A: Yes, the book includes study aids such as chapter roadmaps, science notes, industry insights, and judging points to assist students in evaluating food products.
- Q: What is the publication date of Food Fundamentals? A: Food Fundamentals was published on March 1, 2012.
- Q: Does Food Fundamentals address dietary restrictions? A: Yes, this edition includes information on vegetarian diets, gluten-free products, and labeling to support diverse dietary needs.
- Q: What condition is Food Fundamentals in when purchased? A: Food Fundamentals is available as a new book, ensuring that it is in excellent condition for readers.