Introductory Foods

For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management.

A market-¿leading introduction to all things food
Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colors and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.

Barbara Scheule completed her Doctoral and Master of Science degrees at Kansas State University in Hospitality Management and Institutional Food Service Management; her dietetic internship at the University of Oregon Health Sciences Center; and her Bachelor of Science degree at the University of Nebraska, with dual majors in Human Nutrition and Foodservice Management and Education and Family Resources. Prior to joining the Kent State University faculty, Barbara was a manager for 16 years in a University Dining Services known for "from scratch" food preparation and award-winning special events and menus. She is the faculty advisor for the Student Chapter of Club Managers Association of America and teaches classes on food study, foodservice management, hospitality service quality, professionalism in hospitality management, and research seminar.

Amanda Frye has a multi-decade history as an educator, food service manager, small business owner, and a social and political activist. A registered dietitian and food scientist, she has campaigned for environmental and agriculture awareness in Southern California and has written for various publications. Over the last two decades she has raised four children on a hobby farm, where she resides with her husband in Redlands, California.

1. Food Choices, Economics, and Sensory Characteristics
Factors Affecting Patterns of Eating
Trends in Food Use
Environmental & Food Waste Issues
Food Use / Shopping / Costs
Convenience Foods
Sensory Characteristics of Food
Objective Evaluation of Food

2. Food Safety
Preventing Foodborne Illness
Microorganisms and Other Causes of Foodborne Illness
Additional Potential Food-Safety Issues

3. Food Regulations and Standards
FDA
The USDA
The EPA
Centers for Disease Control and Prevention
The FTC
Other Federal Agencies
State and Local Agencies
International Standards
Principles of Cookery

4. Back to Basics
Small Equipment and Tools
Weights and Measures
Recipes

5. Heat Transfer in Cooking
Why Cook Food?
Measurement of Temperature
Heat Involved in Change of State
Types of Heat Transfer
Media for Heat Transfer

6. Seasonings, Flavorings, and Food Additives
Basic Seasonings
Flavor Enhancers
Spices and Herbs
Flavor Extracts
Vegetables, Fruits, and Flowers as Flavorings
Condiments
Alcohol
Food Additives

7. Food Composition
Water
Carbohydrates
Lipids or Fats
Proteins
Solutions and Dispersions

8. Fats, Frying, and Emulsions
Fat Consumption and Nutritive Value
Function of Fats in Food Preparation
Properties of Fats
Processing, Refining, and Types of Fats
Deterioration of Fat and Its Control
Frying
Buying Fats
Cooking Low Fat
Fat Replacers
Emulsions
Salad Dressings

SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS

9. Sweeteners and Sugar Cookery
Sweetener Consumption and Nutritive Value
Properties of Sugars
Crystalline Forms of Sugar
Syrups, Molasses, and Honey
Low-Calorie Sweeteners and Other Sugar Substitutes
Sugar Alcohols (Polyols) and Novel Sweeteners
Bulking Agents
Functions of Sugar in Food and Sugar Cookery
Classification of Candies
Chocolate Dipping
The Confectionery Industry

10. Frozen Desserts
Consumption Trends and Nutrition
Types of Frozen Desserts
Characteristics of Frozen Desserts
Ingredients in Frozen Desserts
Ingredient Modifications for “Light” Frozen Desserts
Preparation of Frozen Desserts
Storage of Frozen Desserts

11. Starch
Nutrition
Sources of Starch
Composition and Structure
Kinds of Starch
Effect of Heat and Cooling on Starch
Factors Affecting Starch Pastes
Starch Cookery

12. Pasta and Cereal Grains
Consumption
Structure and Composition
Nutritive Value and Enrichment
Common Cereal Grains
Breakfast Cereals
Cooking of Rice
Pasta

BAKERY PRODUCTS

13. Batters and Doughs
Flour
Major Leavening Gases
Leavening Agents
Fat
Liquids
Eggs
Sugar and Other Sweeteners
Classification of Batters and Doughs
General Methods for Mixing Batters and Doughs
Structure of Batters and Doughs
Dry Flour Mixes
Baking at High Altitudes

14. Quick Breads
Popovers
Cream Puffs and Éclairs
Pancakes
Waffles
Muffins
Nut Breads, Coffee Cakes, and Fried Quick Breads
Biscuits
Scones

15. Yeast Breads
Characteristics of Yeast Breads
Ingredients
Mixing and Handling
Fermentation and Proofing
Baking Bread
Rolls
Whole-Grain and Variety Breads
Staling of Bread

16. Cakes and Cookies
Shortened Cakes
Foam Cakes
Cookies

17. Pastry
Characteristics of Plain Pastry
Ingredients in Plain Pastry
Techniques of Mixing
Rolling Pastry
Baking
Other Types of Pastry and Crusts

18. Pretzels, Snack Foods, Crackers, Wafers, and Functional Foods

VEGETABLES, ALTERNATIVE PROTEINS, FRUITS, AND SALADS

19. Vegetables and Vegetable Preparation
Consumption Trends and Nutrition
Nutrition
Kinds of Vegetables
Purchasing
Storage
Preliminary Vegetable Preparation
Preparation and Quality Considerations
Specific Methods of Cooking Vegetables

20. Alternative Proteins
Legumes / Pulses / Soy
Nuts and Seeds
Seaweed
Insects
Vegetarian Meals/Foods

21. Fruits and Fruit Preparation
Fruit Classifications
Fruit Consumption, Composition, and Nutritive Value
Color
Flavor
Changes During Ripening
Selection of Fresh Fruits
Storage of Fresh Fruits
Fruit Juices
Dried Fruits
Canned Fruits
Frozen Fruits
Preparation

22. Salads and Gelatin Salads
Salad Use in Meals
Nutrition
Salad Preparation and Ingredients
Gelatin and Gels
Gelatin Hydration, Swelling, and Dispersion
Gelation
Gelatin Salads and Desserts

DAIRY PRODUCTS AND EGGS

23. Milk and Milk Products
Consumption Trends and Nutrition
Composition and Properties of Milk
Sanitation, Grading, and Processing
Types of Milk Products
Food Preparation with Milk and Cream
Cheese

24. Eggs and Egg Cookery
Composition and Nutritive Value
Structure
Egg Quality and Sizing
Food Safety of Eggs
Preservation and Processing
Coagulation of Eggs and Egg Foams in Food Preparation
Specific Methods of Egg Preparation

MEAT, POULTRY, AND SEAFOOD

25. Meat and Meat Cookery
Consumption Trends and Nutrition
Composition and Structure
Classification
Meat Production and Marketing
Purchasing Meat
Tenderness and Flavor
Cured Meats
Safe Storage and Preparation of Meats
Methods of Preparing and Cooking Meat
Stock, Broth, Consommé, Gravy, and Sauces
Carving Meat

26. Poultry
Consumption
Composition and Nutritive Value
Classification and Market Forms
Poultry Production and Processing
Government Regulations
Buying Poultry
Safe Storage and Preparation
Cooking Poultry

27. Seafood
Consumption
Composition and Nutritive Value
Classification
Seafood Harvest and Aquaculture
Government Regulation
Buying Fish and Shellfish
Safe Storage and Handling
Preparation

BEVERAGES

28. Beverages
Consumption Trends and Nutrition
Water
Carbonated Beverages
Functional Beverages
Noncarbonated Fruit or Vegetable Beverages
Alcoholic Beverages
Coffee
Tea
Cocoa and Chocolate

FOOD PRESERVATION

29. Food Preservation: Packaging, Freezing, and Canning
Causes of Food Spoilage
General Methods of Food Preservation
Packaging of Food
Freezing
Canning