Introductory Foods

ISBN-10: 0131100017

ISBN-13: 9780131100015

Edition: 12th 2004 (Revised)

List price: $127.80
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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.
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Book details

List price: $127.80
Edition: 12th
Copyright year: 2004
Publisher: Prentice Hall PTR
Publication date: 7/17/2003
Binding: Hardcover
Pages: 896
Size: 8.25" wide x 10.00" long x 1.50" tall
Weight: 4.180
Language: English

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
Seasoning and Flavoring Materials
Food Composition
Fats, Frying And Emulsions
Fats, Frying, and Emulsions
Sweeteners, Crystallization, Starch, And Cereal Grain
Sweeteners and Sugar Cookery
Frozen Desserts
Pasta and Cereal Grains
Bakery Products
Batters and Dough
Quick Breads
Yeast Breads
Cakes and Cookies
Vegetables, Fruits And Salads
Vegetables and Vegetable Preparation
Fruits and Fruit Preparation
Salads and Gelatin
Dairy Products And Eggs
Milk and Milk Products
Eggs and Egg Cookery
Meat, Poultry And Seafood
Meat and Meat Cookery
Food Preservation
Food Preservation and Packaging
Food Preservation by Freezing and Canning
Weights and Measures
Temperature Control
Nutritive Value of Selected Foods
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