Introductory Foods / Edition 13by Marion Bennion, Barbara Scheule Ph.D., RD
Pub. Date: 03/30/2009
Publisher: Prentice Hall
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.
- Prentice Hall
- Publication date:
- Edition description:
- Older Edition
- Product dimensions:
- 8.50(w) x 10.90(h) x 4.20(d)
Table of Contents1. Food Choices and Sensory Characteristics.
2. Food Economics and Convenience.
3. Food Safety.
4. Food Regulations and Standards.
5. Food Composition.
6. Weights and Measures.
7. Heat Transfer in Cooking.
8. Microwave Cooking.
9. Seasoning and Flavoring Materials.
11. Sweeteners and Sugar Cookery.
12. Frozen Desserts.
15. Vegetables and Vegetable Preparation.
16. Fruits and Fruit Preparation.
17. Salads and Gelatin.
18. Fats, Frying, and Emulsions.
19. Eggs and Egg Cookery.
20. Milk and Milk Products.
21. Meat and Meat Cookery.
22. Poultry and Seafood.
23. Batters and Doughs.
24. Quick Breads.
25. Yeast Breads.
26. Cakes and Cookies.
28. Food Preservation and Packaging.
29. Food Preservation by Freezing and Canning.
Appendix A: Weights and Measures.
Appendix B: Temperature Control.
Appendix C: Nutritive Value of Selected Foods.
Appendix D: Glossary.
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