Test Bank for Understanding Food Principles and Preparation 4th Edition by Amy Christine Brown

What Is This Product?

This test bank is a comprehensive resource designed to help students understand the science and fundamentals of food preparation. It includes multiple-choice, true/false, and application-based questions to aid in exam preparation and enhance learning.

Table of Contents:

Part I: Food Science and Nutrition

• Chapter 1: Food Selection
• Chapter 2: Food Evaluation
• Chapter 3: Chemistry of Food Composition

Part II: Food Service

• Chapter 4: Food Safety
• Chapter 5: Food Preparation Basics
• Chapter 6: Meal Management

Part III: Foods

Protein – Meat, Poultry, Fish, Dairy, and Eggs

• Chapter 7: Meat
• Chapter 8: Poultry
• Chapter 9: Fish and Shellfish
• Chapter 10: Milk
• Chapter 11: Cheese
• Chapter 12: Eggs

Phytochemicals – Vegetables, Fruits, Soups, and Salads

• Chapter 13: Vegetables and Legumes
• Chapter 14: Fruits
• Chapter 15: Soups, Salads, and Gelatins

Complex Carbohydrates – Cereals, Flour, and Breads

• Chapter 16: Cereal Grains and Pastas
• Chapter 17: Flours and Flour Mixtures
• Chapter 18: Starches and Sauces
• Chapter 19: Quick Breads
• Chapter 20: Yeast Breads

Desserts – Refined Carbohydrates and Fat

• Chapter 21: Sweeteners
• Chapter 22: Fats and Oils
• Chapter 23: Cakes and Cookies
• Chapter 24: Pies and Pastries
• Chapter 25: Candy
• Chapter 26: Frozen Desserts

Water – Beverages

• Chapter 27: Beverages

Part IV: The Food Industry

• Chapter 28: Food Preservation
• Chapter 29: Government Food Regulations
• Chapter 30: Careers in Food and Nutrition

This test bank is an essential study aid for students pursuing food science, nutrition, and culinary arts. It helps reinforce key concepts and provides structured exam preparation.