Introductory Foods / Edition 13

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Overview

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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Product Details

  • ISBN-13: 9780132339261
  • Publisher: Prentice Hall
  • Publication date: 3/30/2009
  • Edition description: Older Edition
  • Edition number: 13
  • Pages: 704
  • Sales rank: 429,719
  • Product dimensions: 8.50 (w) x 10.90 (h) x 4.20 (d)

Read an Excerpt

Advances in food preparation and processing, along with shifting demographics and expanding knowledge of nutritional needs, mandate a text that is periodically updated and revised to reflect the most recent changes in technology. This 12th edition of Introductory Foods 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 in science and technology related to foods. It is designed to be used in a first course in food preparation.

The organization of chapters in the book has changed from the 11th edition. The first four chapters contain introductory material about food choices, sensory analysis, economics, food safety, and regulations. The next five chapters provide a foundation in the principles of cooking. These first nine chapters contain basic principles that the student may refer to throughout the entire course. The brief discussion of carbohydrates, fats, and proteins in Chapter 9 may be used as a review for students who have had chemistry courses or as an introduction for those who have not studied chemistry. The remaining chapters are divided into eight sections: Fats, Frying, and Emulsions; Sweeteners, Crystalization, Starch, and Cereal Grains; Bakery Products; Vegetables, Fruits, and Salads; Dairy Products and Eggs; Meat, Poultry and Seafood; Beverages; and Food Preservation. The chapters in this book are independent, in that you may choose to present them in any order that best fits the structure of your own course. Cross-references to other chapters are indicated periodically in the written text.

This edition has beensubstantially updated to cover many recent developments in food safety and regulation, food consumption data, biotechnology, technological innovations in food processing and the discussion of new food products. Over 400 new references have been added throughout the text to provide students with current information in food technology, consumer trends, and scientific findings. Feature boxes are added for the first time throughout this 12th edition under three themes: Multicultural Cuisine, Hot Topics, and Healthy Eating. In these features, topics such as ethnic foods in America, nutraceuticals, genetic engineering, organic foods, ethnic flavors, plant sterol esters, probiotics, whole-grain foods, acrylamide, bison, mycoproteins, and fruits are discussed with an emphasis on timely food-related issues and trends. Also new to this edition are chapter summaries and key term lists. We believe students will find these supplements useful in their review of the chapters.

More than 150 new illustrations have been added to depict recipes and foods popular in today's society while maintaining those photographs that demonstrate specific food preparation techniques. The number of color pages have doubled and allowed the addition of several new color photographs.

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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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