Opis: Introductory Foods - Barbara Scheule, Marion Bennion

A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the "how's and why's" of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts. Teaching and Learning Experience This text will provide a better teaching and learning experience-for you and your students. It provides: *A practical perspective: Chapters help students connect text material to the real world. *Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. *Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. *Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.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 Preparation 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 Appendix B Temperature Control Appendix C Nutritive Value of Selected Foods Appendix D Glossary

Szczegóły: Introductory Foods - Barbara Scheule, Marion Bennion

Tytuł: Introductory Foods
Autor: Barbara Scheule, Marion Bennion
Producent: Prentice Hall
ISBN: 9780132739276
Rok produkcji: 2014
Ilość stron: 648
Oprawa: Twarda
Waga: 1.47 kg

Recenzje: Introductory Foods - Barbara Scheule, Marion Bennion