Introductory Foods
ISBN: 9780132339261 | 0132339269
Edition: 13thFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 3/9/2009
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For courses in Introductory Foods.A market leader, this text focuses on the "how's and why's" of food preparation by emphasizing a food science perspective. It integrates discussion of food preparation, food science and food technology topics, food safety and government regulation, food consumption trends, and notations regarding nutritional content of food, all while focusing on the role food plays in human life, culture and health. This edition features new chapter introductions, new web resources, and over 300 additional references that addr... MORE
| Feature Boxes | |
| Preface | |
| Introduction | |
| Food Choices and Sensory Characteristics | |
| Food Economics and Convenience | |
| Food Safety | |
| Food Regulations and Standards | |
| Principles of Cookery | |
| Back to Basics | |
| Heat Transfer in Cooking | |
| Microwave Cooking | |
| Seasonings, Flavori... MORE | |
| Food Composition | |
| Fats, Frying, and Emulsions | |
| Fats, frying, and Emulsions | |
| Sweeteners, Crystallization, Starch, and Cereal Grains | |
| Sweeteners and Sugar Cookery | |
| Frozen Desserts | |
| Starch | |
| Pasta and Cereal Grains | |
| Bakery Products | |
| Batters and Doughs | |
| Quick Breads | |
| Yeast Breads | |
| Cakes and Cookies | |
| Pastry | |
| Fruits, Vegetables, and Salads | |
| Vegetables and Vegetable Preparaton | |
| Fruits and Fruit Preparation | |
| Salads and Gelatin Salads | |
| Dairy Products and Eggs | |
| Milk and Milk Products | |
| Eggs and Egg Cookery | |
| Meat, Poultry, and Seafood | |
| Meat and Meat Cookery | |
| Poultry | |
| Seafood | |
| Beverages | |
| Beverages | |
| Food Preservation | |
| Food Preservation and Packaging | |
| Food Preservation by Freezing and Canning | |
| Weights and Measures | |
| Symbols for Measurements Equivalents | |
| Some Ingredient Substitutions Standard Can Sizes Metric | |
| Conversions Common Measurements | |
| Used in Food Preparation Approximate | |
| Number of Cups in a Pound of Some Common Foods | |
| Weights and Measures for Some Food Ingredients | |
| Temperature Control Oven Temperatures Thermometers for Other Uses Converting Fahrenheit and Celsius Temperatures | |
| Nutritive Value of Selected Foods | |
| Glossary | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
