For the freshman/sophomore level of the introductory foods course at universities and community colleges.A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, 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 text. The first part of the text 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.
1. Food Choices and Sensory Characteristics.
2. Food Economics and Convenience.
3. Food Safety.
4. Food Regulations and Standards.
II. PRINCIPLES OF COOKERY.
5. Back to Basics.
6. Heat Transfer in Cooking.
7. Microwave Cooking.
8. Seasoning and Flavoring Materials.
9. Food Composition.
III. FATS, FRYING AND EMULSIONS.
10. Fats, Frying, and Emulsions.
IV. SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAIN.
11. Sweeteners and Sugar Cookery.
12. Frozen Desserts.
14. Pasta and Cereal Grains.
V. BAKERY PRODUCTS.
15. Batters and Dough.
16. Quick Breads.
17. Yeast Breads.
18. Cakes and Cookies.
VI. VEGETABLES, FRUITS AND SALADS.
20. Vegetables and Vegetable Preparation.
21. Fruits and Fruit Preparation.
22. Salads and Gelatin.
VII. DAIRY PRODUCTS AND EGGS.
23. Milk and Milk Products.
24. Eggs and Egg Cookery.
VIII. MEAT, POULTRY AND SEAFOOD.
25. Meat and Meat Cookery.
X. FOOD PRESERVATION.
29. Food Preservation and Packaging.
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.