Rent 9780130394866 | Food Fundamentals | McWilliams, Margaret @knetbooks.com

Summary Table of Contents

This clear, concise book helps learners develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety. A three-part organization covers Todayrs" s Food Scene, Food Preparation, and Food in the Context of Life. Individual chapters discuss food safety, HACCP, BSE, biotechnology, GMO, sweeteners and fat substitutes, the labeling of trans fats, and much more. Essential for all students majoring in food science, dietetics, and nutrition; the bookrs" s knowledge base wil... MORE

Preface	p. xxi
Acknowledgments	p. xxiii
Today's Food Scene	p. 1
Our Daily Bread	p. 3
Key Concepts	p. 3
Food Patterns	p. 3
Impact on Health	p. 5
Determinants of Palatability	p. 6
Career Opportunities for Food Professionals	p. 7
Summary	p. 9
Study Questions	p. 9
... MOREInto the Web	p. 10
Selected References	p. 10
Food Safety	p. 13
Key Concepts	p. 13
Why the Concern?	p. 14
Maintaining Food Safely	p. 16
Control of Food Waste	p. 18
Potential Microorganisms in Foods	p. 19
Food-Borne Illnesses	p. 21
Additives	p. 31
Natural Toxicants	p. 35
Summary	p. 36
Study Questions	p. 37
Into the Web	p. 37
Selected References	p. 37
Food Preparation	p. 39
Factors in Food Preparation	p. 41
Key Concepts	p. 41
Basic Equipment	p. 42
Safety in the Kitchen	p. 46
Temperatures in Food Preparation	p. 48
Thermometers	p. 52
Principles of Heating Foods	p. 52
Summary	p. 55
Study Questions	p. 57
Into the Web	p. 57
Selected References	p. 57
Vegetables	p. 59
Key Concepts	p. 59
Classification	p. 60
Structure	p. 60
Nutrient Content	p. 62
Survey of Vegetables	p. 64
Harvesting and Marketing	p. 72
Selection	p. 73
Storage	p. 79
Vegetables in Menu Planning	p. 80
Factors in Vegetable Cookery	p. 80
Preparation Procedures for Fresh Vegetables	p. 87
Preparing Canned and Frozen Vegetables	p. 93
Adding Interest	p. 94
Summary	p. 95
Study Questions	p. 96
Into the Web	p. 96
Selected References	p. 96
Fruits	p. 99
Key Concepts	p. 99
Classification	p. 100
Composition of Fruits	p. 107
Pigments	p. 108
Nutritive Value	p. 109
Marketing Aspects	p. 110
Selection	p. 111
Storage in the Home	p. 116
Preparation	p. 117
Summary	p. 121
Study Questions	p. 122
Into the Web	p. 122
Selected References	p. 123
Salads and Salad Dressings	p. 125
Key Concepts	p. 125
The Nutritional Perspective	p. 126
Planning Salads	p. 126
Types of Salads	p. 130
Principles of Preparation	p. 134
Serving Salads	p. 139
Salad Dressings	p. 139
Summary	p. 143
Study Questions	p. 144
Into the Web	p. 144
Selected References	p. 145
Fats and Oils	p. 147
Key Concepts	p. 147
Controversial Ingredients	p. 147
Types of Fats and Oils	p. 148
Technology of Fats	p. 151
Storing Fats	p. 157
Selecting Fats	p. 157
Functions in Food Preparation	p. 160
Performance of Fats in Food Preparation	p. 161
Summary	p. 165
Study Questions	p. 166
Into The Web	p. 167
Selected References	p. 167
Carbohydrates: Sugar	p. 169
Key Concepts	p. 169
Introducing the Carbohydrates	p. 169
Sugars in the Marketplace	p. 170
Sweetening Power	p. 174
Reactions of Sugar	p. 175
Types of Candies	p. 177
Summary	p. 183
Study Questions	p. 185
Into the Web	p. 185
Selected References	p. 185
Carbohydrates: Starches and Cereals	p. 187
Key Concepts	p. 187
Starch, A Key Polysaccharide	p. 187
Starch Cookery	p. 199
Cereals	p. 203
Summary	p. 217
Study Questions	p. 218
Into the Web	p. 219
Selected References	p. 219
Proteins: Milk and Cheese	p. 221
Key Concepts	p. 221
Introduction	p. 222
Nutritional Value of Milk	p. 223
Keeping Milk Safe	p. 224
Storage of Milk and Cream	p. 226
Modifying Milk	p. 226
Milk Products	p. 227
Inspection and Grading	p. 232
Problems in Milk Cookery	p. 232
Dairy Foams	p. 240
Ice Creams and Other Frozen Desserts	p. 242
Cheeses	p. 245
Summary	p. 252
Study Questions	p. 253
Into the Web	p. 254
Selected References	p. 254
Proteins: Meats, Poultry, and Fish	p. 257
Key Concepts	p. 257
Meats	p. 258
Poultry	p. 287
Fish	p. 293
Soy Protein Products	p. 298
Summary	p. 300
Study Questions	p. 301
Into the Web	p. 302
Selected References	p. 302
Proteins: Eggs	p. 305
Key Concepts	p. 305
Introduction	p. 305
Nutritional Value	p. 306
Structure	p. 306
Selection	p. 307
Alternatives to Fresh Eggs	p. 311
Storage	p. 312
Egg Cookery	p. 313
Summary	p. 332
Study Questions	p. 333
Into the Web	p. 333
Selected References	p. 334
Leavening Agents	p. 337
Key Concepts	p. 337
Overview	p. 337
Air	p. 338
Steam	p. 340
Carbon Dioxide	p. 341
Summary	p. 347
Study Questions	p. 348
Into the Web	p. 348
Selected References	p. 348
Basics of Batters and Doughs	p. 351
Key Concepts	p. 351
Introducing Flour Mixtures	p. 351
Wheat Flour	p. 352
Functions of Other Ingredients	p. 360
Mixing Techniques	p. 363
Baking	p. 364
Treatment Following Baking	p. 365
Adjustments for Altitude	p. 365
Summary	p. 366
Study Questions	p. 367
Into the Web	p. 368
Selected References	p. 368
Breads	p. 371
Key Concepts	p. 371
The World of Bread	p. 371
Quick Breads	p. 372
Yeast Breads	p. 382
Summary	p. 388
Study Questions	p. 389
Into the Web	p. 389
Selected References	p. 390
Cakes, Cookies, and Pastries	p. 393
Key Concepts	p. 393
"Short and Sweet"	p. 393
Cakes	p. 394
Cookies	p. 404
Pastry	p. 406
Mixes	p. 413
Summary	p. 413
Study Questions	p. 414
Into the Web	p. 415
Selected References	p. 415
Beverages	p. 417
Key Concepts	p. 417
The Symbol of Hospitality	p. 418
Coffee	p. 418
Tea	p. 429
Cocoa and Chocolate	p. 434
Fruit Beverages	p. 436
Alcoholic Beverages	p. 437
Summary	p. 439
Study Questions	p. 440
Into the Web	p. 441
Selected References	p. 441
Preserving Food	p. 443
Key Concepts	p. 443
Rationale	p. 443
Preservation Methods	p. 444
Summary	p. 457
Study Questions	p. 457
Into the Web	p. 458
Selected References	p. 458
Food in the Context of Life	p. 461
Nutrition and Food	p. 463
Key Concepts	p. 463
Nutrition, the Ultimate Application of Food	p. 463
Achieving Good Nutrition	p. 468
Summary	p. 479
Study Questions	p. 480
Into the Web	p. 480
Selected References	p. 480
Menu Planning and Meal Preparation	p. 483
Key Concepts	p. 483
Putting it Together	p. 484
Energy Management	p. 489
Managing Costs	p. 490
Time Management	p. 494
Managing Leftovers	p. 496
Summary	p. 497
Study Questions	p. 498
Into the Web	p. 498
Selected References	p. 499
Meal Service and Hospitality	p. 501
Key Concepts	p. 501
A Matter of Aesthetics and Practicality	p. 501
Table Appointments	p. 502
Setting the Table	p. 506
Meal Service	p. 508
Table Etiquette	p. 509
Special Types of Hospitality	p. 510
Summary	p. 513
Study Questions	p. 514
Into the Web	p. 514
Selected References	p. 515
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