For courses in Introductory Foods and Introductory Food Preparation.
This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.
Table of Contents
SECTION I — Foundation for Food Study
Chapter 1. Food for Today
Chapter 2. Nutrition and Food
Chapter 3. Food Safety
SECTION II — Food Preparation
Chapter 4. Factors in Food Preparation
Chapter 5. Vegetables
Chapter 6. Fruits
Chapter 7. Salads and Salad Dressing
Chapter 8. Fats and Oils
Chapter 9. Carbohydrates: Sugar
Chapter 10. Carbohydrates: Starches and Cereals
Chapter 11. Proteins: Milk and Cheese
Chapter 12. Proteins: Eggs
Chapter 13. Proteins: Meat, Poultry, and Fish
Chapter 14. Leavening Agents
Chapter 15. Basics of Batters and Doughs
Chapter 16. Breads
Chapter 17. Cakes, Cookies, and Pastries
Chapter 18. Beverages
Chapter 19. Preserving Food
SECTION III — Food in the Context of Life
Chapter 20. Menu Planning and Meal Preparation
Chapter 21. Meal Service and Hospitality
현재위치 : 
