Introductory Foods / Edition 13

Introductory Foods / Edition 13

ISBN-10:
0132339269
ISBN-13:
9780132339261
Pub. Date:
03/30/2009
Publisher:
Prentice Hall

Hardcover

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Overview

Introductory Foods / Edition 13

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.

Product Details

ISBN-13: 9780132339261
Publisher: Prentice Hall
Publication date: 03/30/2009
Edition description: Older Edition
Pages: 704
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.

Table of Contents

1. 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.
10. Beverages.
11. Sweeteners and Sugar Cookery.
12. Frozen Desserts.
13. Starch.
14. Cereals.
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.
27. Pastry.
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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