Introductory Foods

Name: Introductory Foods
Price: 5.7 USD
Availability: InStock
ISBN: 9780132339261

ISBN-10: 0132339269

ISBN-13: 9780132339261

Edition: 13th 2010

Authors: Marion Bennion, Barbara Scheule

List price: $189.60

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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 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…

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: 4.048
Language: English



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