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Food Fundamentalsby McWilliams, Margaret, Ph.D., R.D., Professor Emeritus
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Table of Contents
SECTION 1. FOUNDATION FOR FOOD STUDY
1. Food for Today
2. Nutrition and Food
3. Food Safety
SECTION 2. FOOD PREPARATION
4. Factors in Food Preparation
7. Salads and Salad Dressings
8. Fats and Oils
9. Carbohydrates: Sugar
10. Carbohydrates: Starches and Cereals
11. Proteins: Milk and Cheese
12. Proteins: Eggs
13. Proteins: Meats, Poultry, and Fish
14. Leavening Agents
15. Basics of Batters and Doughs
17. Cakes, Cookies, and Pastries
19. Preserving Food
SECTION 3. FOOD IN THE CONTEXT OF LIFE
20. Menu Planning and Meal Preparation
21. Meal Service and Hospitality
Appendix A. The Metric System
Appendix B. Some Food Additives
Appendix C. Dietary Reference Intakes