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Introductory Foods

ISBN: 9780131100015 | 0131100017
Edition: 12th
Format: Hardcover
Publisher: Pearson College Div
Pub. Date: 1/1/2004

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SummaryTable of Contents
For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.
FEATURE BOXESxiii
PREFACExv
INTRODUCTION
CHAPTER 1 Food Choices and Sensory Characteristics
1(28)
FACTORS ... MORE
1(11)
SENSORY CHARACTERISTICS OF FOOD
12(8)
OBJECTIVE EVALUATION OF FOOD
20(2)
CHAPTER SUMMARY
22(1)
KEY TERMS
23(1)
STUDY QUESTIONS
23(1)
REFERENCES
24(5)
CHAPTER 2 Food Economics and Convenience
29(28)
TRENDS IN FOOD USE
29(4)
CONSUMER FOOD WASTE
33(1)
SOME FACTORS INFLUENCING FOOD COSTS
34(8)
AVAILABILITY AND USE OF CONVENIENCE FOODS
42(8)
BUYING FOOD
50(1)
CHAPTER SUMMARY
51(1)
KEY TERMS
52(1)
STUDY QUESTIONS
52(1)
REFERENCES
53(4)
CHAPTER 3 Food Safety
57(42)
PREVENTING FOODBORNE ILLNESS
57(10)
CHARACTERISTICS OF MICROORGANISMS
67(2)
FOODBORNE INFECTIONS AND INTOXICATIONS
69(21)
CHAPTER SUMMARY
90(1)
KEY TERMS
91(1)
STUDY QUESTIONS
92(1)
REFERENCES
93(6)
CHAPTER 4 Food Regulations and Standards
99(24)
FOOD AND DRUG ADMINISTRATION
99(11)
DEPARTMENT OF AGRICULTURE
110(4)
ENVIRONMENTAL PROTECTION AGENCY
114(1)
CENTERS FOR DISEASE CONTROL AND PREVENTION
114(2)
FEDERAL TRADE COMMISSION
116(1)
OTHER FEDERAL AGENCIES
116(1)
STATE AND LOCAL AGENCIES
116(1)
INTERNATIONAL STANDARDS
117(1)
CHAPTER SUMMARY
117(1)
KEY TERMS
118(1)
STUDY QUESTIONS
119(1)
REFERENCES
120(3)
PRINCIPLES OF COOKERY
CHAPTER 5 Back to Basics
123(18)
WEIGHTS AND MEASURES
123(6)
RECIPES
129(3)
SMALL EQUIPMENT AND TOOLS
132(5)
CHAPTER SUMMARY
137(1)
KEY TERMS
138(1)
STUDY QUESTIONS
138(1)
REFERENCES
139(2)
CHAPTER 6 Heat Transfer in Cooking
141(14)
EFFECTS OF COOKING FOOD
141(1)
HEAT INVOLVED IN CHANGE OF STATE
142(3)
THERMOMETER SCALES
145(1)
TYPES OF HEAT TRANSFER
145(5)
MEDIA FOR HEAT TRANSFER
150(2)
CHAPTER SUMMARY
152(1)
KEY TERMS
153(1)
STUDY QUESTIONS
153(1)
REFERENCES
154(1)
CHAPTER 7 Microwave Cooking
155(16)
FOOD-RELATED USES OF MICROWAVES
156(3)
ACTION OF MICROWAVES IN HEATING
159(2)
ADVANTAGES OF MICROWAVE COOKING
161(1)
LIMITATIONS OF MICROWAVE COOKING
162(2)
PACKAGING MATERIALS AND COOKING UTENSILS
164(2)
GENERAL COOKING SUGGESTIONS
166(2)
CHAPTER SUMMARY
168(1)
KEY TERMS
169(1)
STUDY QUESTIONS
169(1)
REFERENCES
170(1)
CHAPTER 8 Seasoning and Flavoring Materials
171(16)
BASIC SEASONINGS
172(2)
FLAVOR ENHANCERS
174(2)
SPICES AND HERBS
176(5)
FLAVOR EXTRACTS
181(2)
VEGETABLES AND FRUITS AS FLAVORINGS
183(1)
ALCOHOL
183(1)
CHAPTER SUMMARY
184(1)
KEY TERMS
185(1)
STUDY QUESTIONS
185(1)
REFERENCES
185(2)
CHAPTER 9 Food Composition
187(34)
WATER
188(6)
CARBOHYDRATES
194(7)
LIPIDS OR FATS
201(5)
PROTEINS
206(7)
SOLUTIONS AND DISPERSIONS
213(2)
CHAPTER SUMMARY
215(2)
KEY TERMS
217(1)
STUDY QUESTIONS
218(2)
REFERENCES
220(1)
FATS, FRYING, AND EMULSIONS
CHAPTER 10 Fats, Frying, and Emulsions
221(38)
FAT CONSUMPTION AND NUTRITIVE VALUE
221(3)
PROPERTIES OF FATS
224(2)
PROCESSING AND REFINING OF FATS
226(7)
DETERIORATION OF FAT AND ITS CONTROL
233(3)
FRYING
236(6)
BUYING FATS
242(1)
COOKING LOW FAT
243(1)
FAT REPLACERS
243(3)
EMULSIONS
246(1)
SALAD DRESSINGS
247(5)
CHAPTER SUMMARY
252(2)
KEY TERMS
254(1)
STUDY QUESTIONS
255(1)
REFERENCES
256(3)
SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS
CHAPTER 11 Sweeteners and Sugar Cookery
259(36)
TRENDS IN SWEETENER CONSUMPTION
259(1)
NUTRITIVE VALUE
260(1)
PROPERTIES OF SUGARS
261(3)
CRYSTALLINE FORMS OF SUGAR
264(3)
SYRUPS, MOLASSES, AND HONEY
267(2)
ALTERNATIVE SWEETENERS
269(5)
SUGAR ALCOHOLS (POLYOLS)
274(1)
BULKING AGENTS
275(1)
SUGAR COOKERY
276(3)
CLASSIFICATION OF CANDIES
279(9)
THE CONFECTIONERY INDUSTRY
288(1)
CHAPTER SUMMARY
289(2)
KEY TERMS
291(1)
STUDY QUESTIONS
291(1)
REFERENCES
292(3)
CHAPTER 12 Frozen Desserts
295(16)
COMMERCIAL ICE CREAM PROCESSING
296(1)
"LIGHT" FROZEN DESSERTS
297(2)
TYPES OF FROZEN DESSERTS
299(1)
NUTRITIVE VALUE
300(1)
CHARACTERISTICS OF FROZEN DESSERTS
300(1)
PREPARATION OF FROZEN DESSERTS
301(6)
CHAPTER SUMMARY
307(2)
KEY TERMS
309(1)
STUDY QUESTIONS
309(1)
REFERENCES
310(1)
CHAPTER 13 Starch
311(20)
SOURCES OF STARCH
311(1)
COMPOSITION AND STRUCTURE
312(5)
HYDROLYSIS OF STARCH
317(1)
EFFECT OF HEAT ON STARCH
317(3)
GEL FORMATION AND RETROGRADATION
320(1)
STARCH COOKERY
321(5)
CARTER SUMMARY
326(1)
KEY TERMS
327(1)
STUDY QUESTIONS
328(1)
REFERENCES
329(2)
CHAPTER 14 Pasta and Cereal Grains
331(26)
CONSUMPTION
331(1)
STRUCTURE AND COMPOSITION
332(2)
NUTRITIVE VALUE AND ENRICHMENT
334(2)
COMMON CEREAL GRAINS
336(6)
BREAKFAST CEREALS
342(4)
COOKING OF RICE
346(2)
PASTA
348(4)
CHAPTER SUMMARY
352(2)
KEY TERMS
354(1)
STUDY QUESTIONS
354(1)
REFERENCES
355(2)
BAKERY PRODUCTS
CARTER 15 Batters and Doughs
357(26)
INGREDIENTS
357(17)
CLASSIFICATION OF BATTERS AND DOUGHS
374(1)
GENERAL METHODS FOR MIXING BATTERS AND DOUGHS
374(2)
STRUCTURE OF BATTERS AND DOUGHS
376(1)
DRY FLOUR MIXES
376(1)
BAKING AT HIGH ALTITUDES
377(1)
CHAPTER SUMMARY
378(2)
KEY TERMS
380(1)
STUDY QUESTIONS
380(1)
REFERENCES
381(2)
CARTER 16 Quick Breads
383(16)
POPOVERS
383(2)
CREAM PUFFS AND ÉCLAIRS
385(2)
PANCAKES
387(2)
WAFFLES
389(1)
MUFFINS
389(4)
NUT BREADS, COFFEECAKES, AND FRIED QUICK BREADS
393(1)
BISCUITS
393(2)
SCONES
395(1)
CHAPTER SUMMARY
395(2)
KEY TERMS
397(1)
STUDY QUESTIONS
397(1)
REFERENCES
398(1)
CHAPTER 17 Yeast Breads
399(30)
CHARACTERISTICS OF YEAST BREAD
401(1)
INGREDIENTS
402(5)
MIXING AND HANDLING
407(4)
FERMENTATION AND PROOFING
411(2)
COMMERCIAL PROCESSES
413(2)
BAKING BREAD
415(1)
ROLLS
416(1)
WHOLE-GRAIN AND VARIETY BREADS
417(4)
STALING OF BREAD
421(1)
CHAPTER SUMMARY
422(3)
KEY TERMS
425(1)
STUDY QUESTIONS
425(1)
REFERENCES
426(3)
CHAPTER 18 Cakes and Cookies
429(26)
SHORTENED CAKES
429(10)
UNSHORTENED CAKES
439(6)
COOKIES
445(5)
CHAPTER SUMMARY
450(2)
KEYWORDS
452(1)
STUDY QUESTIONS
452(1)
REFERENCES
453(2)
CHAPTER 19 Pastry
455(14)
CHARACTERISTICS OF PLAIN PASTRY
455(3)
INGREDIENTS IN PLAIN PASTRY
458(1)
TECHNIQUES OF MIXING
458(1)
ROLLING PASTRY
459(2)
BAKING
461(2)
OTRER TYPES OF PASTRY AND CRUSTS
463(3)
CHAPTER SUMMARY
466(1)
KEY TERMS
466(1)
STUDY QUESTIONS
467(1)
REFERENCES
467(2)
FRUITS, VEGETABLES, AND SALADS
CHAPTER 20 Vegetables and Vegetable Preparation
469(60)
COMPOSITION AND NUTRITIVE VALUE
469(9)
BIOTECHNOLOGY AND VEGETABLE PRODUCTION
478(1)
SELECTION
479(3)
STORAGE
482(3)
VEGETABLE PREPARATION
485(21)
PARTIALLY PROCESSED VEGETABLES AND FRUITS
506(1)
POTATOES
507(2)
DRIED LEGUMES
509(2)
PLANT PROTEINS AND VEGETARIAN DIETS
511(7)
CHAPTER SUMMARY
518(3)
KEY TERMS
521(1)
STUDY QUESTIONS
521(2)
REFERENCES
523(6)
CHAPTER 21 Fruits and Fruit Preparation
529(32)
COMPOSITION AND NUTRITIVE VALUE
529(3)
COLOR
532(1)
FLAVOR
533(2)
CHANGES DURING RIPENING
535(2)
SELECTION OF FRESH FRUITS
537(9)
STORAGE OF FRESH FRUITS
546(1)
FRUIT JUICES
547(2)
DRIED FRUITS
549(2)
CANNED FRUITS
551(1)
FROZEN FRUITS
551(1)
PREPARATION
551(4)
CHAPTER SUMMARY
555(3)
KEY TERMS
558(1)
STUDY QUESTIONS
558(1)
REFERENCES
559(2)
CHAPTER 22 Salads and Gelatin
561(20)
SALADS
561(9)
GELATIN AND GELS
570(8)
CHAPTER SUMMARY
578(1)
KEY TERMS
579(1)
STUDY QUESTIONS
579(1)
REFERENCES
580(1)
DAIRY PRODUCTS AND EGGS
CHAPTER 23 Milk and Milk Products
581(46)
CONSUMPTION TRENDS
581(1)
COMPOSITION AND PROPERTIES OF MILK
582(6)
SANITATION AND MILK QUALITY
588(2)
MILK PROCESSING
590(1)
TYPES OF MILK PRODUCTS
591(10)
CREAM
601(3)
CHEESE
604(14)
CHAPTER SUMMARY
618(3)
KEY TERMS
621(1)
STUDY QUESTIONS
621(2)
REFERENCES
623(4)
CHAPTER 24 Eggs and Egg Cookery
627(36)
COMPOSITION AND NUTRITIVE VALUE
627(2)
STRUCTURE
629(1)
EGG QUALITY
630(8)
PRESERVATION AND PROCESSING
638(2)
EGGS IN FOOD PREPARATION
640(16)
EGG SUBSTITUTES
656(1)
CHAPTER SUMMARY
657(2)
KEY TERMS
659(1)
STUDY QUESTIONS
659(2)
REFERENCES
661(2)
MEAT, POULTRY, AND SEAFOOD
CHAPTER 25 Meat and Meat Cookery
663(72)
CONSUMPTION OF RED MEAT
663(1)
COMPOSITION AND NUTRITIVE VALUE
664(3)
STRUCTURE OF MEAT
667(3)
CLASSIFICATION
670(1)
POSTMORTEM CHANGES AND AGING
671(2)
FACTORS AFFECTING TENDERNESS
673(3)
BUYING OF MEAT
676(20)
CURED MEATS
696(3)
SAFE STORAGE AND PREPARATION OF MEATS
699(2)
COOKING MEAT
701(18)
SOUP STOCK
719(1)
GRAVY
720(1)
CARVING MEAT
721(2)
SOY PROTEINS AND MEAT PROCESSING
723(1)
CHAPTER SUMMARY
723(4)
KEY TERMS
727(1)
STUDY QUESTIONS
727(2)
REFERENCES
729(6)
CHAPTER 26 Poultry
735(20)
CONSUMPTION
735(1)
PROCESSING
735(1)
COMPOSITION AND NUTRITIVE VALUE
736(1)
CLASSIFICATION AND MARKET FORMS
737(1)
BUYING POULTRY
738(4)
STORAGE AND HANDLING
742(4)
COOKING POULTRY
746(4)
CHAPTER SUMMARY
750(2)
KEY TERMS
752(1)
STUDY QUESTIONS
752(1)
REFERENCES
752(3)
CHAPTER 27 Seafood
755(20)
COMPOSITION AND NUTRITIVE VALUE
755(2)
CLASSIFICATION AND MARKET FORMS
757(2)
SHELLFISH
759(4)
FISH PRODUCTS
763(2)
AQUACULTURE
765(1)
SELECTION, HANDLING, AND STORAGE
765(3)
WASTE
768(1)
PREPARATION
768(3)
CHAPTER SUMMARY
771(1)
KEY TERMS
772(1)
STUDY QUESTIONS
772(1)
REFERENCES
773(2)
BEVERAGES
CHAPTER 28 Beverages
775(26)
CARBONATED BEVERAGES
775(2)
SPORTS OR ISOTONIC BEVERAGES
777(1)
NONCARBONATED FRUIT BEVERAGES
777(1)
ALCOHOLIC BEVERAGES
778(1)
COFFEE
778(9)
TEA
787(4)
COCOA AND CHOCOLATE
791(3)
NUTRITIVE VALUE OF CHOCOLATE BEVERAGES
794(1)
BLOOM
794(1)
STORAGE
795(1)
CHAPTER SUMMARY
796(2)
KEY TERMS
798(1)
STUDY QUESTIONS
798(1)
REFERENCES
799(2)
FOOD PRESERVATION
CHAPTER 29 Food Preservation and Packaging
801(22)
CAUSES OF FOOD SPOILAGE
802(1)
GENERAL METHODS OF FOOD PRESERVATION
802(7)
PACKAGING OF FOOD
809(9)
CHAPTER SUMMARY
818(1)
KEY TERMS
819(1)
STUDY QUESTIONS
820(1)
REFERENCES
820(3)
CHAPTER 30 Food Preservation by Freezing and Canning
823(26)
FREEZING
823(11)
CANNING
834(9)
CHAPTER SUMMARY
843(2)
KEY TERMS
845(1)
STUDY QUESTIONS
845(1)
REFERENCES
846(3)
APPENDIX A Weights and Measures849(3)
SYMBOLS FOR MEASUREMENTS
849(1)
EQUIVALENTS
849(1)
SOME INGREDIENT SUBSTITUTIONS
850(1)
STANDARD CAN SIZES
850(1)
METRIC CONVERSIONS
851(1)
COMMON MEASUREMENTS USED IN FOOD PREPARATION
851(1)
APPROXIMATE NUMBER OF CUPS IN A POUND OF SOME COMMON FOODS
851(1)
WEIGHTS AND MEASURES FOR SOME FOOD INGREDIENTS
851(1)
APPENDIX B Temperature Control852(2)
OVEN TEMPERATURES
852(1)
THERMOMETERS FOR OTHER USES
852(1)
CONVERTING FAHRENHEIT AND CELSIUS TEMPERATURES
852(2)
APPENDIX C Nutritive Value of Selected Foods854(8)
APPENDIX D Glossary862(5)
INDEX867

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