Introductory Foods

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9780132339261: Introductory Foods

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.

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From the Back Cover:

INTRODUCTORY FOODS

Introductory Foods, in its 13th edition, has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology.  Recent developments in food safety and regulation, consumer consumption trends, and technological innovations are included.

 

NEW IN THIS EDITION

  •          Over 350 new references, reflecting current information in foods and food science, are cited.
  •          Over 60 new charts and tables provide concepts in a student-friendly format.
  •          Web resources guide students in their Internet exploration of food topics.
  •          New and revised feature boxes are presented under the titles of Multicultural Cuisine, Healthy Eating, Hot Topics, and Focus on Science. Additional sidebars provide students with a discussion of specialized topics. 
  •          Content is updated throughout. A sampling of some of the new and revised topics includes 
    • Food allergen, health claims, and country of origin labeling
    •         Greater emphasis on whole grains
    •         Mushroom descriptions and enhanced coverage of specific vegetables
    •         Fish and plant-based gelatins
    •         Issues and controversies associated with rBST and raw milk
    •         Description of grass fed, natural, organic, hormone-free, free-range, and other meat and poultry labeling terms
    •         Aquaculture and sustainability of seafood
    •         Bottled water and energy drinks
    •         Packaging waste management

 

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Bennion, Marion; Scheule Ph.D. RD, Barbara
Published by Prentice Hall (2009)
ISBN 10: 0132339269 ISBN 13: 9780132339261
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Book Description Prentice Hall, 2009. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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 FATS, FRYING, AND EMULSIONS 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. Bookseller Inventory # ABE_book_new_0132339269

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