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Full Description
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 ExperienceThis 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.
Contents
INTRODUCTIONChapter 1 Food Choices and Sensory CharacteristicsChapter 2 Food Economics and ConvenienceChapter 3 Food SafetyChapter 4 Food Regulations and StandardsChapter 5 Back to BasicsChapter 6 Heat Transfer in CookingChapter 7 Microwave CookingChapter 8 Seasonings, Flavorings, and Food AdditivesChapter 9 Food Composition Chapter 10 Fats, frying, and EmulsionsSWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINSChapter 11 Sweeteners and Sugar CookeryChapter 12 Frozen DessertsChapter 13 StarchChapter 14 Pasta and Cereal GrainsBAKERY PRODUCTSChapter 15 Batters and DoughsChapter 16 Quick BreadsChapter 17 Yeast BreadsChapter 18 Cakes and CookiesChapter 19 Pastry FRUITS, VEGETABLES, AND SALADSChapter 20 Vegetables and Vegetable PreparationChapter 21 Fruits and Fruit PreparationChapter 22 Salads and Gelatin Salads DAIRY PRODUCTS AND EGGSChapter 23 Milk and Milk ProductsChapter 24 Eggs and Egg Cookery MEAT, POULTRY, AND SEAFOODChapter 25 Meat and Meat CookeryChapter 26 Poultry Chapter 27 Seafood BEVERAGESChapter 28 BeveragesFOOD PRESERVATIONChapter 29 Food Preservation and PackagingChapter 30 Food Preservation by Freezing and Canning Appendix A Weights and MeasuresAppendix B Temperature ControlAppendix C Nutritive Value of Selected FoodsAppendix D Glossary
