CART

(0) items

Food Fundamentals,9780130394866
This item qualifies for
FREE SHIPPING!

FREE SHIPPING OVER $59!

Your order must be $59 or more, you must select US Postal Service Shipping as your shipping preference, and the "Group my items into as few shipments as possible" option when you place your order.

Bulk sales, PO's, Marketplace Items, eBooks, Apparel, and DVDs not included.

Food Fundamentals

by
Edition:
8th
ISBN13:

9780130394866

ISBN10:
0130394866
Format:
Paperback
Pub. Date:
1/1/2006
Publisher(s):
Prentice Hall
List Price: $131.80
More New and Used
from Private Sellers
Starting at $3.66
See Prices

Rent Textbook

We're Sorry
Sold Out

Used Textbook

We're Sorry
Sold Out

eTextbook

We're Sorry
Not Available

New Textbook

We're Sorry
Sold Out

Related Products


  • Food Fundamentals
    Food Fundamentals
  • Food Fundamentals
    Food Fundamentals
  • Illustrated Guide to Food Preparation
    Illustrated Guide to Food Preparation
  • Illustrated Guide to Food Preparation for Food Fundamentals
    Illustrated Guide to Food Preparation for Food Fundamentals




Summary

This eighth edition of Food Fundamentals clearly explores the study of food preparation based on scientific principles, safety, palatability, and nutrition. The broad subject of food is presented in three sections including Today's Food Scene, Food Preparation, and Food in the Context of Life. Book jacket.

Table of Contents

Prefacep. xxi
Acknowledgmentsp. xxiii
Today's Food Scenep. 1
Our Daily Breadp. 3
Key Conceptsp. 3
Food Patternsp. 3
Impact on Healthp. 5
Determinants of Palatabilityp. 6
Career Opportunities for Food Professionalsp. 7
Summaryp. 9
Study Questionsp. 9
Into the Webp. 10
Selected Referencesp. 10
Food Safetyp. 13
Key Conceptsp. 13
Why the Concern?p. 14
Maintaining Food Safelyp. 16
Control of Food Wastep. 18
Potential Microorganisms in Foodsp. 19
Food-Borne Illnessesp. 21
Additivesp. 31
Natural Toxicantsp. 35
Summaryp. 36
Study Questionsp. 37
Into the Webp. 37
Selected Referencesp. 37
Food Preparationp. 39
Factors in Food Preparationp. 41
Key Conceptsp. 41
Basic Equipmentp. 42
Safety in the Kitchenp. 46
Temperatures in Food Preparationp. 48
Thermometersp. 52
Principles of Heating Foodsp. 52
Summaryp. 55
Study Questionsp. 57
Into the Webp. 57
Selected Referencesp. 57
Vegetablesp. 59
Key Conceptsp. 59
Classificationp. 60
Structurep. 60
Nutrient Contentp. 62
Survey of Vegetablesp. 64
Harvesting and Marketingp. 72
Selectionp. 73
Storagep. 79
Vegetables in Menu Planningp. 80
Factors in Vegetable Cookeryp. 80
Preparation Procedures for Fresh Vegetablesp. 87
Preparing Canned and Frozen Vegetablesp. 93
Adding Interestp. 94
Summaryp. 95
Study Questionsp. 96
Into the Webp. 96
Selected Referencesp. 96
Fruitsp. 99
Key Conceptsp. 99
Classificationp. 100
Composition of Fruitsp. 107
Pigmentsp. 108
Nutritive Valuep. 109
Marketing Aspectsp. 110
Selectionp. 111
Storage in the Homep. 116
Preparationp. 117
Summaryp. 121
Study Questionsp. 122
Into the Webp. 122
Selected Referencesp. 123
Salads and Salad Dressingsp. 125
Key Conceptsp. 125
The Nutritional Perspectivep. 126
Planning Saladsp. 126
Types of Saladsp. 130
Principles of Preparationp. 134
Serving Saladsp. 139
Salad Dressingsp. 139
Summaryp. 143
Study Questionsp. 144
Into the Webp. 144
Selected Referencesp. 145
Fats and Oilsp. 147
Key Conceptsp. 147
Controversial Ingredientsp. 147
Types of Fats and Oilsp. 148
Technology of Fatsp. 151
Storing Fatsp. 157
Selecting Fatsp. 157
Functions in Food Preparationp. 160
Performance of Fats in Food Preparationp. 161
Summaryp. 165
Study Questionsp. 166
Into The Webp. 167
Selected Referencesp. 167
Carbohydrates: Sugarp. 169
Key Conceptsp. 169
Introducing the Carbohydratesp. 169
Sugars in the Marketplacep. 170
Sweetening Powerp. 174
Reactions of Sugarp. 175
Types of Candiesp. 177
Summaryp. 183
Study Questionsp. 185
Into the Webp. 185
Selected Referencesp. 185
Carbohydrates: Starches and Cerealsp. 187
Key Conceptsp. 187
Starch, A Key Polysaccharidep. 187
Starch Cookeryp. 199
Cerealsp. 203
Summaryp. 217
Study Questionsp. 218
Into the Webp. 219
Selected Referencesp. 219
Proteins: Milk and Cheesep. 221
Key Conceptsp. 221
Introductionp. 222
Nutritional Value of Milkp. 223
Keeping Milk Safep. 224
Storage of Milk and Creamp. 226
Modifying Milkp. 226
Milk Productsp. 227
Inspection and Gradingp. 232
Problems in Milk Cookeryp. 232
Dairy Foamsp. 240
Ice Creams and Other Frozen Dessertsp. 242
Cheesesp. 245
Summaryp. 252
Study Questionsp. 253
Into the Webp. 254
Selected Referencesp. 254
Proteins: Meats, Poultry, and Fishp. 257
Key Conceptsp. 257
Meatsp. 258
Poultryp. 287
Fishp. 293
Soy Protein Productsp. 298
Summaryp. 300
Study Questionsp. 301
Into the Webp. 302
Selected Referencesp. 302
Proteins: Eggsp. 305
Key Conceptsp. 305
Introductionp. 305
Nutritional Valuep. 306
Structurep. 306
Selectionp. 307
Alternatives to Fresh Eggsp. 311
Storagep. 312
Egg Cookeryp. 313
Summaryp. 332
Study Questionsp. 333
Into the Webp. 333
Selected Referencesp. 334
Leavening Agentsp. 337
Key Conceptsp. 337
Overviewp. 337
Airp. 338
Steamp. 340
Carbon Dioxidep. 341
Summaryp. 347
Study Questionsp. 348
Into the Webp. 348
Selected Referencesp. 348
Basics of Batters and Doughsp. 351
Key Conceptsp. 351
Introducing Flour Mixturesp. 351
Wheat Flourp. 352
Functions of Other Ingredientsp. 360
Mixing Techniquesp. 363
Bakingp. 364
Treatment Following Bakingp. 365
Adjustments for Altitudep. 365
Summaryp. 366
Study Questionsp. 367
Into the Webp. 368
Selected Referencesp. 368
Breadsp. 371
Key Conceptsp. 371
The World of Breadp. 371
Quick Breadsp. 372
Yeast Breadsp. 382
Summaryp. 388
Study Questionsp. 389
Into the Webp. 389
Selected Referencesp. 390
Cakes, Cookies, and Pastriesp. 393
Key Conceptsp. 393
"Short and Sweet"p. 393
Cakesp. 394
Cookiesp. 404
Pastryp. 406
Mixesp. 413
Summaryp. 413
Study Questionsp. 414
Into the Webp. 415
Selected Referencesp. 415
Beveragesp. 417
Key Conceptsp. 417
The Symbol of Hospitalityp. 418
Coffeep. 418
Teap. 429
Cocoa and Chocolatep. 434
Fruit Beveragesp. 436
Alcoholic Beveragesp. 437
Summaryp. 439
Study Questionsp. 440
Into the Webp. 441
Selected Referencesp. 441
Preserving Foodp. 443
Key Conceptsp. 443
Rationalep. 443
Preservation Methodsp. 444
Summaryp. 457
Study Questionsp. 457
Into the Webp. 458
Selected Referencesp. 458
Food in the Context of Lifep. 461
Nutrition and Foodp. 463
Key Conceptsp. 463
Nutrition, the Ultimate Application of Foodp. 463
Achieving Good Nutritionp. 468
Summaryp. 479
Study Questionsp. 480
Into the Webp. 480
Selected Referencesp. 480
Menu Planning and Meal Preparationp. 483
Key Conceptsp. 483
Putting it Togetherp. 484
Energy Managementp. 489
Managing Costsp. 490
Time Managementp. 494
Managing Leftoversp. 496
Summaryp. 497
Study Questionsp. 498
Into the Webp. 498
Selected Referencesp. 499
Meal Service and Hospitalityp. 501
Key Conceptsp. 501
A Matter of Aesthetics and Practicalityp. 501
Table Appointmentsp. 502
Setting the Tablep. 506
Meal Servicep. 508
Table Etiquettep. 509
Special Types of Hospitalityp. 510
Summaryp. 513
Study Questionsp. 514
Into the Webp. 514
Selected Referencesp. 515
Table of Contents provided by Ingram. All Rights Reserved.


Please wait while the item is added to your cart...