For courses in Introductory Foods. A market leader, this text focuses on the “how’s and why’s” of food preparation by emphasizing a food science perspective. It integrates discussion of food preparation, food science and food technology topics, food safety and government regulation, food consumption trends, and notations regarding nutritional content of food, all while focusing on the role food plays in human life, culture and health. This edition features new chapter introductions, new web resources, and over 300 additional references that address developments in food safety and regulation, consumer consumption trends, and technological innovations in processing.
New to the Edition
New! Chapter introductions–appear in this edition.
· Provides a preview of key chapter topics in bullet format.
New! Web resources–end each chapter.
· Includes a listing of key web sites to assist students in their online research.
New! Over 300 additional references–have been added to this edition.
· Addresses recent developments in food safety and regulation, consumer consumption trends, and technological innovations in processing.
Expanded! More charts and tables–appear in this edition.
· Pulls out material previously presented in the narrative of the text.
· Creates a quick visual reference in a concise and consistent format.
Updated! Feature boxes answer questions such as:
· Raw milk–is it safe?
· Does where we eat make a difference?
· How can you have input into government regulations?
· What should we look for in high quality cookware?
· Why do some microwaveable foods have special packaging?
· What makes pepper hot?
· What is the acceptable daily intake of low calorie sweetners?
A scientific perspective–highlights food regulation, consumer trends, food safety, food technology, and current nutrition and health issues.
· Includes food science information that supports skills needed when modifying or developing recipes.
· Provides a basic understanding of the scientific principles behind food preparation and emphasizes how and why specific ingredients and techniques are effective.
A focus on food preparation–makes this book ideal forcourses that involve a food preparation lab.
· Discusses food preparation as it relates to home or food service environments.
· Provides an understanding of food preparation and consumption trends and is designed for students in nutrition, dietetics, hospitality management, family and consumer education and culinary arts.
A versatile format–presents chapters so they can be taught independently or in succession, depending on the needs of the instructor.
· Provides instructors with a more flexible teaching style.
Chapters and sidebars on food safety and food regulation–help students understand key food safety practices and key food safety concerns.
· Includes coverage of FDA approved irradiation for fresh and frozen meat.
· Emphasizes Hazard Analysis and Critical Control Point (HACCP) system and its role in maintaining a safe food supply.
Special boxes that highlight Multicultural Cuisine, Healthy Eating and Hot Topics–appear throughout this edition.
· Address current trends and issues with regards to diet and health, multicultural and international foods, and new or controversial topics pertaining to foods.
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 FATS, FRYING, AND EMULSIONS
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
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 Preparaton
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
Chapter 29 Food Preservation and Packaging
Chapter 30 Food Preservation by Freezing and Canning
Appendix A Weights and Measures
Symbols for Measurements
Some Ingredient Substitutions
Standard Can Sizes
Common Measurements Used in Food Preparation
Approximate Number of Cups in a Pound of Some Common Foods
Weights and Measures for Some Food Ingredients
Appendix B Temperature Control
Thermometers for Other Uses
Converting Fahrenheit and Celsius Temperatures
Appendix C Nutritive Value of Selected Foods
Appendix D Glossary