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ABOUT THIS BOOK
Introductory Foods
£118.99

INTRODUCTORY FOODS

HARDBACK BY BENNION, MARION; SCHEULE, BARBARA

£118.99

ISBN
9780132339261
IMPRINT
PEARSON
 
 
EDITION
13TH EDITION
PUBLISHER
PEARSON EDUCATION (US)
STOCK FOR DELIVERY
New product available - 9780132739276
FORMAT
HARDBACK
PAGES
704 pages
PUBLICATION DATE
01 MAR 2009

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 the increasing body of knowledge available to the general populace about nutrition.

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 CookeryChapter 12 Frozen Desserts Chapter 13 StarchChapter 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