Food Fundamentals / Edition 10

Food Fundamentals / Edition 10

by Margaret McWilliams
     
 

FOOD FUNDAMENTALS, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation

See more details below

Overview

FOOD FUNDAMENTALS, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and “Cultural Accents” features present a global perspective. Study aids include “Key Concepts” chapter roadmaps; “Science Notes” and “Industry Insights”; “Judging Points” to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.

Read More

Product Details

ISBN-13:
9780132747738
Publisher:
Prentice Hall
Publication date:
03/15/2012
Edition description:
New Edition
Pages:
528
Sales rank:
157,535
Product dimensions:
8.40(w) x 11.00(h) x 1.00(d)

Table of Contents

SECTION 1. FOUNDATION FOR FOOD STUDY

1. Food for Today

2. Nutrition and Food

3. Food Safety

SECTION 2. FOOD PREPARATION

4. Factors in Food Preparation

5. Vegetables

6. Fruits

7. Salads and Salad Dressings

8. Fats and Oils

9. Carbohydrates: Sugar

10. Carbohydrates: Starches and Cereals

11. Proteins: Milk and Cheese

12. Proteins: Eggs

13. Proteins: Meats, Poultry, and Fish

14. Leavening Agents

15. Basics of Batters and Doughs

16. Breads

17. Cakes, Cookies, and Pastries

18. Beverages

19. Preserving Food

SECTION 3. FOOD IN THE CONTEXT OF LIFE

20. Menu Planning and Meal Preparation

21. Meal Service and Hospitality

Appendix A. The Metric System

Appendix B. Some Food Additives

Appendix C. Dietary Reference Intakes

Glossary

Index

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >