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Introductory Foods, CourseSmart eTextbook, 13th Edition

By Marion Bennion, Barbara Scheule

Published by Prentice Hall

Published Date: Mar 20, 2009

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Description

For courses in Introductory Foods.

 

A market leader, this text focuses on the “how’s and why’s” of food preparation by emphasizing a food science perspective.  It integrates discussion of food preparation, food science and food technology topics, food safety and government regulation, food consumption trends, and notations regarding nutritional content of food, all while focusing on the role food plays in human life, culture and health. This edition features new chapter introductions, new web resources, and over 300 additional references that address developments in food safety and regulation, consumer consumption trends, and technological innovations in processing.

Table of Contents

Table of Contents

 

Feature Boxes

Preface

 

INTRODUCTION

Chapter 1 Food Choices and Sensory Characteristics

Chapter 2 Food Economics and Convenience

Chapter 3 Food Safety

Chapter 4 Food Regulations and Standards

 

PRINCIPLES OF COOKERY

Chapter 5 Back to Basics

Chapter 6 Heat Transfer in Cooking

Chapter 7 Microwave Cooking

Chapter 8 Seasonings, Flavorings, and Food Additives

Chapter 9 Food Composition  

Chapter 10 Fats, frying, and Emulsions

 

SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS

Chapter 11 Sweeteners and Sugar Cookery

Chapter 12 Frozen Desserts

Chapter 13 Starch

Chapter 14 Pasta and Cereal Grains

 

BAKERY PRODUCTS

Chapter 15 Batters and Doughs

Chapter 16 Quick Breads

Chapter 17 Yeast Breads

Chapter 18 Cakes and Cookies

Chapter 19 Pastry   FRUITS, VEGETABLES, AND SALADS

Chapter 20 Vegetables and Vegetable Preparaton

Chapter 21 Fruits and Fruit Preparation

Chapter 22 Salads and Gelatin Salads   DAIRY PRODUCTS AND EGGS

Chapter 23 Milk and Milk Products

Chapter 24 Eggs and Egg Cookery   MEAT, POULTRY, AND SEAFOOD

Chapter 25 Meat and Meat Cookery

Chapter 26 Poultry Chapter 27 Seafood   BEVERAGES

Chapter 28 Beverages

 

FOOD PRESERVATION

Chapter 29 Food Preservation and Packaging

Chapter 30 Food Preservation by Freezing and Canning  

 

Appendix A 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

 

Appendix B Temperature Control

Oven Temperatures

Thermometers for Other Uses

Converting Fahrenheit and Celsius Temperatures

 

Appendix C Nutritive Value of Selected Foods

 

Appendix D Glossary

 

Index

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Introductory Foods, CourseSmart eTextbook, 13th Edition
Format: Safari Book

$75.99 | ISBN-13: 978-0-13-506021-6