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What version or edition is this?
This is the 13th edition with a publication date of 3/9/2009.
What is included with this book?
- The Used copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included.
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A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, 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 book. The first part 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.The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation.For Dietitians and those in family and consumer sciences.
Table of Contents
|Food Choices and Sensory Characteristics|
|Food Economics and Convenience|
|Food Regulations and Standards|
|Principles of Cookery|
|Back to Basics|
|Heat Transfer in Cooking|
|Seasonings, Flavorings, and Food Additives|
|Fats, Frying, and Emulsions|
|Fats, frying, and Emulsions|
|Sweeteners, Crystallization, Starch, and Cereal Grains|
|Sweeteners and Sugar Cookery|
|Pasta and Cereal Grains|
|Batters and Doughs|
|Cakes and Cookies|
|Fruits, Vegetables, and Salads|
|Vegetables and Vegetable Preparaton|
|Fruits and Fruit Preparation|
|Salads and Gelatin Salads|
|Dairy Products and Eggs|
|Milk and Milk Products|
|Eggs and Egg Cookery|
|Meat, Poultry, and Seafood|
|Meat and Meat Cookery|
|Food Preservation and Packaging|
|Food Preservation by Freezing and Canning|
|Weights and Measures|
|Symbols for Measurements Equivalents|
|Some Ingredient Substitutions Standard Can Sizes Metric|
|Conversions Common Measurements|
|Used in Food Preparation Approximate|
|Number of Cups in a Pound of Some Common Foods|
|Weights and Measures for Some Food Ingredients|
|Temperature Control Oven Temperatures Thermometers for Other Uses Converting Fahrenheit and Celsius Temperatures|
|Nutritive Value of Selected Foods|
|Table of Contents provided by Publisher. All Rights Reserved.|