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Introductory Foods

ISBN-10: 0132339269
ISBN-13: 9780132339261
Edition: 13th 2010
List price: $189.60 Buy it from $9.11
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Description: A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of  More...

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Book details

List price: $189.60
Edition: 13th
Copyright year: 2010
Publisher: Prentice Hall PTR
Publication date: 3/9/2009
Binding: Hardcover
Pages: 704
Size: 8.50" wide x 11.00" long x 1.50" tall
Weight: 4.906

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, 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 book. The first part 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.The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation.For Dietitians and those in family and consumer sciences.

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, Flavorings, and Food Additives
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

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