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Food Fundamentals, CourseSmart eTextBook, 9th Edition

By Margaret McWilliams

Published by Prentice Hall

Published Date: Jul 3, 2008

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For courses in Introductory Foods and Introductory Food Preparation.


This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.

Table of Contents

Table of Contents


SECTION I — Foundation for Food Study

Chapter 1.    Food for Today                                                                                            

Chapter 2.    Nutrition and Food                                                                                       

Chapter 3.    Food Safety                                                                                                 


SECTION II — Food Preparation

Chapter 4.    Factors in Food Preparation                                                                         

Chapter 5.    Vegetables                                                                                                   

Chapter 6.    Fruits                                                                                                            

Chapter 7.    Salads and Salad Dressing                                                                            

Chapter 8.    Fats and Oils                                                                                                

Chapter 9.    Carbohydrates: Sugar                                                                                   

Chapter 10.  Carbohydrates: Starches and Cereals                                                             

Chapter 11.  Proteins: Milk and Cheese                                                                            

Chapter 12.  Proteins: Eggs                                                                                               

Chapter 13.  Proteins: Meat, Poultry, and Fish                                                                   

Chapter 14.  Leavening Agents                                                                                         

Chapter 15.  Basics of Batters and Doughs                                                                        

Chapter 16.  Breads                                                                                                         

Chapter 17.  Cakes, Cookies, and Pastries                                                                       

Chapter 18.  Beverages                                                                                                    

Chapter 19.  Preserving Food                                                                                           


SECTION III — Food in the Context of Life

Chapter 20.  Menu Planning and Meal Preparation                                                            

Chapter 21.  Meal Service and Hospitality

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Food Fundamentals, CourseSmart eTextBook, 9th Edition
Format: Safari Book

$68.40 | ISBN-13: 978-0-13-504246-5