Introductory Foods

by Bennion, Marion; Scheule, Barbara

• ISBN13: 9780139239885
• ISBN10: 013923988X
• Edition: 11th
• Format: Hardcover
• Copyright: 1999-07-01
• Publisher: Prentice Hall

Summary

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, dieticians, 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.

Table of Contents

Food Choices and Sensory Characteristics	1	(22)
Factors Affecting Patterns of Eating	1	(9)
Sensory Characteristics of Food	10	(7)
Objective Evaluation of Food	17	(2)
Study Questions	19	(1)
References	19	(4)
Food Economics and Convenience	23	(26)
Trends in Food Use	23	(4)
Some Factors Influencing Food Costs	27	(8)
Availability and Use of Convenience Foods	35	(7)
Buying Food	42	(1)
Study Questions	43	(2)
References	45	(4)
Food Safety	49	(1)
Preventing Foodborne Illness	49	(6)
Characteristics of Microorganisms	55	(1)
Foodborne Infections and Intoxications	56	(14)
Environmental Contaminants	70	(2)
Naturally Occurring Toxic Substances in Foods	72	(1)
Products of Biotechnology	72	(1)
Study Questions	73	(1)
References	74
Food Regulations and Standards	49	(46)
Food and Drug Administration	77	(10)
Department of Agriculture	87	(3)
Federal Trade Commission	90	(1)
State and Local Agencies	90	(1)
International Standards	90	(1)
Study Questions	91	(1)
References	92	(3)
Food Composition	95	(32)
Water	96	(6)
Carbohydrates	102	(8)
Lipids or Fats	110	(4)
Proteins	114	(6)
Solutions and Dispersions	120	(3)
Study Questions	123	(2)
References	125	(2)
Weights and Measures	127	(10)
The Metric System	127	(2)
Measuring Equipment	129	(1)
Measurement of Staple Foods	130	(3)
Recipes	133	(1)
Study Questions	134	(1)
References	135	(2)
Heat Transfer in Cooking	137	(12)
Effects of Cooking Food	137	(1)
Heat Involved in Change of State	138	(3)
Thermometer Scales	141	(1)
Types of Heat Transfer	141	(4)
Media for Heat Transfer	145	(1)
Study Questions	146	(1)
References	147	(2)
Microwave Cooking	149	(14)
Food-Related Uses of Microwaves	150	(1)
Action of Microwaves in Heating	151	(3)
Advantages of Microwave Cooking	154	(1)
Limitations of Microwave Cooking	155	(1)
Packaging Materials and Cooking Utensils	156	(3)
General Cooking Suggestions	159	(2)
Study Questions	161	(1)
References	161	(2)
Seasoning and Flavoring Materials	163	(12)
Basic Seasonings	164	(2)
Flavor Enhancers	166	(1)
Spices and Herbs	167	(5)
Flavor Extracts	172	(1)
Alcohol	173	(1)
Study Questions	173	(1)
References	173	(2)
Beverages	175	(24)
Carbonated Beverages	175	(2)
Sports or Isotonic beverages	177	(1)
Noncarbonated Fruit Beverages	177	(1)
Alcoholic Beverages	177	(1)
Coffee	178	(9)
Tea	187	(4)
Cocoa and Chocolate	191	(5)
Study Questions	196	(1)
References	196	(3)
Sweeteners and Sugar Cookery	199	(34)
Trends in Sweetener Consumption	199	(1)
Nutritive Value	200	(1)
Properties of Sugars	201	(3)
Crystalline Forms of Sugar	204	(2)
Syrups, Molasses, and Honey	206	(3)
Sugar Alcohols	209	(1)
Alternative Sweeteners	210	(4)
Bulking Agents	214	(1)
Sugar Cookery	215	(13)
Study Questions	228	(1)
References	229	(4)
Frozen Desserts	233	(14)
Commercial Ice Cream Processing	234	(1)
``Light'' Frozen Desserts	235	(1)
Types of Frozen Desserts	236	(1)
Nutritive Value	237	(1)
Characteristics of Frozen Desserts	237	(1)
Preparation of Frozen Desserts	238	(7)
Study Questions	245	(1)
References	245	(2)
Starch	247	(18)
Sources of Starch	247	(1)
Composition and Structure	248	(5)
Hydrolysis of Starch	253	(1)
Effect of Heat on Starch	254	(3)
Gel Formation and Retrogradation	257	(1)
Starch Cookery	258	(3)
Study Questions	261	(1)
References	262	(3)
Cereals	265	(22)
Consumption	265	(1)
Structure and Composition	266	(2)
Nutritive Value and Enrichment	268	(1)
Common Cereal Grains	269	(5)
Breakfast Cereals	274	(4)
Cooking of Rice	278	(2)
Pasta	280	(3)
Study Questions	283	(1)
References	284	(3)
Vegetables and Vegetable Preparation	287	(50)
Composition and Nutritive Value	287	(8)
Biotechnology and Vegetable Production	295	(2)
Selection	297	(2)
Storage	299	(1)
Vegetable Preparation	300	(21)
Partially Processed Vegetables and Fruits	321	(1)
Potatoes	322	(2)
Dried Legumes	324	(1)
Plant Proteins and Vegetarian Diets	325	(5)
Study Questions	330	(2)
References	332	(5)
Fruits and Fruit Preparation	337	(24)
Composition and Nutritive Value	337	(2)
Color	339	(1)
Flavor	340	(1)
Changes During Ripening	341	(1)
Selection of Fresh Fruits	342	(6)
Storage of Fresh Fruits	348	(1)
Fruit Juices	349	(2)
Dried Fruits	351	(1)
Canned Fruits	352	(1)
Frozen Fruits	353	(1)
Preparation	353	(5)
Study Questions	358	(1)
References	359	(2)
Salads and Gelatin	361	(16)
Salads	361	(8)
Gelatin and Gels	369	(6)
Study Questions	375	(1)
References	376	(1)
Fats, Frying, and Emulsions	377	(34)
Fat Consumption and Nutritive Value	377	(3)
Properties of Fats	380	(1)
Processing and Refining of Fats	381	(7)
Deterioration of Fat and Its Control	388	(3)
Frying	391	(6)
Buying Fats	397	(1)
Cooking Low Fat	398	(1)
Fat Replacers	399	(2)
Emulsions	401	(3)
Salad Dressings	404	(3)
Study Questions	407	(1)
References	408	(3)
Eggs and Egg Cookery	411	(32)
Composition and Nutritive value	411	(2)
Structure	413	(1)
Egg Quality	414	(7)
Preservation	421	(2)
Eggs in Food Preparation	423	(16)
Egg Substitutes	439	(1)
Study Questions	439	(2)
References	441	(2)
Milk and Milk Products	443	(38)
Consumption Trends	443	(1)
Composition and Properties of Milk	444	(4)
Nutritive Value	448	(1)
Sanitation and Milk Quality	449	(2)
Milk Processing	451	(1)
Types of Milk Products	452	(6)
Milk in Food Preparation	458	(3)
Cream	461	(2)
Light Dairy Products	463	(1)
Cheese	464	(15)
Study Questions	479
References	478	(3)
Meat and Meat Cookery	481	(58)
Consumption of Red Meat	481	(1)
Composition and Nutritive Value	482	(2)
Structure of Meat	484	(3)
Classification	487	(1)
Postmortem Changes and Aging	488	(1)
Factors Affecting Tenderness	489	(2)
Buying of Meat	491	(17)
Cured Meats	508	(2)
Storage and handling of Meats	510	(1)
Cooking Meat	511	(16)
Soup Stock	527	(1)
Gravy	527	(1)
Carving Meat	528	(2)
Soy Proteins and Meat Processing	530	(1)
Study Questions	531	(2)
References	533	(6)
Poultry and Seafood	539	(30)
Poultry	539	(12)
Seafood	551	(14)
Study Questions	565	(2)
References	567	(2)
Batters and Doughs	569	(24)
Ingredients	569	(16)
Classification of Batters and Doughs	585	(1)
General Methods for Mixing Batters and Doughs	585	(1)
Structure of Batters and Doughs	586	(1)
Dry Flour Mixes	587	(1)
Baking at High Altitudes	588	(1)
Study Questions	589	(1)
References	590	(3)
Quick Breads	593	(14)
Popovers	593	(2)
Cream Puffs	595	(2)
Pancakes	597	(1)
Waffles	598	(1)
Muffins	599	(3)
Biscuits	602	(2)
Study Questions	604	(1)
References	605	(2)
Yeast Breads	607	(24)
Characteristics of Yeast Breads	608	(1)
Ingredients	609	(5)
Mixing and Handling	614	(4)
Fermentation and Proofing	618	(1)
Commercial Processes	619	(2)
Baking Bread	621	(1)
Rolls	622	(2)
Whole-Grain and Variety Breads	624	(2)
Staling of Bread	626	(1)
Spoilage of Bread	626	(1)
Study Questions	627	(1)
References	628	(3)
Cakes and Cookies	631	(20)
Shortened Cakes	631	(11)
Unshortened Cakes	642	(4)
Cookies	646	(2)
Study Questions	648	(1)
References	649	(2)
Pastry	651	(10)
Characteristics of Plain Pastry	621	(33)
Ingredients in Plain Pastry	654	(1)
Techniques of Mixing	655	(1)
Rolling Pastry	655	(2)
Baking	657	(2)
Study Questions	659	(1)
References	659	(2)
Food Preservation and Packaging	661	(20)
Causes of Food Spoilage	662	(1)
General Methods of Food Preservation	662	(7)
Packaging of Food	669	(9)
Study Questions	678	(1)
References	679	(2)
Food Preservation by Freezing and Canning	681	(24)
Freezing	681	(11)
Canning	692	(9)
Study Questions	701	(1)
References	702	(3)
Appendix A Weights and Measures	705	(4)
Symbols for Measurements	705	(1)
Equivalents	705	(1)
Metric Conversions	706	(1)
Common Measurements Used in Food Preparation	706	(1)
Approximate Number of Cups in a Pound of Some Common Foods	706	(1)
Weights and Measures for Some Food Ingredients	706	(1)
Some Ingredient Substitutions	707	(1)
Standard Can Sizes	707	(2)
Appendix B Temperature Control	709	(2)
Oven Temperatures	709	(1)
Thermometers for Other Uses	709	(1)
Converting Fahrenheit and Celsius Temperatures	709	(2)
Appendix C Nutritive Value of Selected Foods	711	(8)
Vegetables	712	(2)
Fruits and Fruit Juices	714	(1)
Meat, Fish, and Poultry	715	(1)
Dairy Products	716	(1)
Cereal Products	717	(2)
Appendix D Glossary	719	(4)
Terms Used in Cookery	719	(1)
Terms Used in Food Science	720	(3)
Index	723