Mastering Catering Science

Humphrey of the Medical Statistics Unit, Office of Population Censuses and Surveys, K. Lewis, Food Additives Branch, Ministry of Agriculture, Fisheries and Food, for the provision of statistics and factual information; Peter Bateman, Director of Rentokil, for his kind help with the photographs and technical details in Chapter 11 concerning pests; Kathyrn Asscher, Public Relations and Advertising Manager, Zanussi CLV Systems, for the photographs of kitchen equipment; R. B. Jackson for his excellent cartoons; the Collens and Farishes for the use of their homes, and Peter Oates, Macmillan editor, for his patience and advice.However, this book would not have been possible without the generous help of Chris, my wife, who typed the manuscript, was two parents at once, and still had the kindness and strength to offer encouragement. Front Matter....Pages i-xxii Front Matter....Pages 1-1 Food and Digestion....Pages 3-13 Carbohydrates, Lipids and Proteins....Pages 14-33 Vitamins, Minerals and Water....Pages 34-46 The Human Diet....Pages 47-66 Front Matter....Pages 67-67 Foods from Animals....Pages 69-84 Eggs, Dairy Products and Fats....Pages 85-96 Plant Foods....Pages 97-113 Front Matter....Pages 115-115 Heat Transfer and Methods of Cooking....Pages 117-133 Front Matter....Pages 115-115 Micro-Organisms....Pages 137-153 Food Spoilage and Food Poisoning....Pages 154-172 Food Hygiene....Pages 173-204 Food Storage....Pages 205-218 Food Additives and Food Labelling....Pages 219-232 Back Matter....Pages 233-275