Introductory Foods

by Bennion, Marion; Scheule, Barbara

• ISBN13: 9780131100015
• ISBN10: 0131100017
• Edition: 12th
• Format: Hardcover
• Copyright: 2004-01-01
• Publisher: Pearson College Div

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, dietitians, 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

FEATURE BOXES	xiii
PREFACE	xv
INTRODUCTION
CHAPTER 1 Food Choices and Sensory Characteristics	1	(28)
FACTORS AFFECTING PATTERNS OF EATING	1	(11)
SENSORY CHARACTERISTICS OF FOOD	12	(8)
OBJECTIVE EVALUATION OF FOOD	20	(2)
CHAPTER SUMMARY	22	(1)
KEY TERMS	23	(1)
STUDY QUESTIONS	23	(1)
REFERENCES	24	(5)
CHAPTER 2 Food Economics and Convenience	29	(28)
TRENDS IN FOOD USE	29	(4)
CONSUMER FOOD WASTE	33	(1)
SOME FACTORS INFLUENCING FOOD COSTS	34	(8)
AVAILABILITY AND USE OF CONVENIENCE FOODS	42	(8)
BUYING FOOD	50	(1)
CHAPTER SUMMARY	51	(1)
KEY TERMS	52	(1)
STUDY QUESTIONS	52	(1)
REFERENCES	53	(4)
CHAPTER 3 Food Safety	57	(42)
PREVENTING FOODBORNE ILLNESS	57	(10)
CHARACTERISTICS OF MICROORGANISMS	67	(2)
FOODBORNE INFECTIONS AND INTOXICATIONS	69	(21)
CHAPTER SUMMARY	90	(1)
KEY TERMS	91	(1)
STUDY QUESTIONS	92	(1)
REFERENCES	93	(6)
CHAPTER 4 Food Regulations and Standards	99	(24)
FOOD AND DRUG ADMINISTRATION	99	(11)
DEPARTMENT OF AGRICULTURE	110	(4)
ENVIRONMENTAL PROTECTION AGENCY	114	(1)
CENTERS FOR DISEASE CONTROL AND PREVENTION	114	(2)
FEDERAL TRADE COMMISSION	116	(1)
OTHER FEDERAL AGENCIES	116	(1)
STATE AND LOCAL AGENCIES	116	(1)
INTERNATIONAL STANDARDS	117	(1)
CHAPTER SUMMARY	117	(1)
KEY TERMS	118	(1)
STUDY QUESTIONS	119	(1)
REFERENCES	120	(3)
PRINCIPLES OF COOKERY
CHAPTER 5 Back to Basics	123	(18)
WEIGHTS AND MEASURES	123	(6)
RECIPES	129	(3)
SMALL EQUIPMENT AND TOOLS	132	(5)
CHAPTER SUMMARY	137	(1)
KEY TERMS	138	(1)
STUDY QUESTIONS	138	(1)
REFERENCES	139	(2)
CHAPTER 6 Heat Transfer in Cooking	141	(14)
EFFECTS OF COOKING FOOD	141	(1)
HEAT INVOLVED IN CHANGE OF STATE	142	(3)
THERMOMETER SCALES	145	(1)
TYPES OF HEAT TRANSFER	145	(5)
MEDIA FOR HEAT TRANSFER	150	(2)
CHAPTER SUMMARY	152	(1)
KEY TERMS	153	(1)
STUDY QUESTIONS	153	(1)
REFERENCES	154	(1)
CHAPTER 7 Microwave Cooking	155	(16)
FOOD-RELATED USES OF MICROWAVES	156	(3)
ACTION OF MICROWAVES IN HEATING	159	(2)
ADVANTAGES OF MICROWAVE COOKING	161	(1)
LIMITATIONS OF MICROWAVE COOKING	162	(2)
PACKAGING MATERIALS AND COOKING UTENSILS	164	(2)
GENERAL COOKING SUGGESTIONS	166	(2)
CHAPTER SUMMARY	168	(1)
KEY TERMS	169	(1)
STUDY QUESTIONS	169	(1)
REFERENCES	170	(1)
CHAPTER 8 Seasoning and Flavoring Materials	171	(16)
BASIC SEASONINGS	172	(2)
FLAVOR ENHANCERS	174	(2)
SPICES AND HERBS	176	(5)
FLAVOR EXTRACTS	181	(2)
VEGETABLES AND FRUITS AS FLAVORINGS	183	(1)
ALCOHOL	183	(1)
CHAPTER SUMMARY	184	(1)
KEY TERMS	185	(1)
STUDY QUESTIONS	185	(1)
REFERENCES	185	(2)
CHAPTER 9 Food Composition	187	(34)
WATER	188	(6)
CARBOHYDRATES	194	(7)
LIPIDS OR FATS	201	(5)
PROTEINS	206	(7)
SOLUTIONS AND DISPERSIONS	213	(2)
CHAPTER SUMMARY	215	(2)
KEY TERMS	217	(1)
STUDY QUESTIONS	218	(2)
REFERENCES	220	(1)
FATS, FRYING, AND EMULSIONS
CHAPTER 10 Fats, Frying, and Emulsions	221	(38)
FAT CONSUMPTION AND NUTRITIVE VALUE	221	(3)
PROPERTIES OF FATS	224	(2)
PROCESSING AND REFINING OF FATS	226	(7)
DETERIORATION OF FAT AND ITS CONTROL	233	(3)
FRYING	236	(6)
BUYING FATS	242	(1)
COOKING LOW FAT	243	(1)
FAT REPLACERS	243	(3)
EMULSIONS	246	(1)
SALAD DRESSINGS	247	(5)
CHAPTER SUMMARY	252	(2)
KEY TERMS	254	(1)
STUDY QUESTIONS	255	(1)
REFERENCES	256	(3)
SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS
CHAPTER 11 Sweeteners and Sugar Cookery	259	(36)
TRENDS IN SWEETENER CONSUMPTION	259	(1)
NUTRITIVE VALUE	260	(1)
PROPERTIES OF SUGARS	261	(3)
CRYSTALLINE FORMS OF SUGAR	264	(3)
SYRUPS, MOLASSES, AND HONEY	267	(2)
ALTERNATIVE SWEETENERS	269	(5)
SUGAR ALCOHOLS (POLYOLS)	274	(1)
BULKING AGENTS	275	(1)
SUGAR COOKERY	276	(3)
CLASSIFICATION OF CANDIES	279	(9)
THE CONFECTIONERY INDUSTRY	288	(1)
CHAPTER SUMMARY	289	(2)
KEY TERMS	291	(1)
STUDY QUESTIONS	291	(1)
REFERENCES	292	(3)
CHAPTER 12 Frozen Desserts	295	(16)
COMMERCIAL ICE CREAM PROCESSING	296	(1)
"LIGHT" FROZEN DESSERTS	297	(2)
TYPES OF FROZEN DESSERTS	299	(1)
NUTRITIVE VALUE	300	(1)
CHARACTERISTICS OF FROZEN DESSERTS	300	(1)
PREPARATION OF FROZEN DESSERTS	301	(6)
CHAPTER SUMMARY	307	(2)
KEY TERMS	309	(1)
STUDY QUESTIONS	309	(1)
REFERENCES	310	(1)
CHAPTER 13 Starch	311	(20)
SOURCES OF STARCH	311	(1)
COMPOSITION AND STRUCTURE	312	(5)
HYDROLYSIS OF STARCH	317	(1)
EFFECT OF HEAT ON STARCH	317	(3)
GEL FORMATION AND RETROGRADATION	320	(1)
STARCH COOKERY	321	(5)
CARTER SUMMARY	326	(1)
KEY TERMS	327	(1)
STUDY QUESTIONS	328	(1)
REFERENCES	329	(2)
CHAPTER 14 Pasta and Cereal Grains	331	(26)
CONSUMPTION	331	(1)
STRUCTURE AND COMPOSITION	332	(2)
NUTRITIVE VALUE AND ENRICHMENT	334	(2)
COMMON CEREAL GRAINS	336	(6)
BREAKFAST CEREALS	342	(4)
COOKING OF RICE	346	(2)
PASTA	348	(4)
CHAPTER SUMMARY	352	(2)
KEY TERMS	354	(1)
STUDY QUESTIONS	354	(1)
REFERENCES	355	(2)
BAKERY PRODUCTS
CARTER 15 Batters and Doughs	357	(26)
INGREDIENTS	357	(17)
CLASSIFICATION OF BATTERS AND DOUGHS	374	(1)
GENERAL METHODS FOR MIXING BATTERS AND DOUGHS	374	(2)
STRUCTURE OF BATTERS AND DOUGHS	376	(1)
DRY FLOUR MIXES	376	(1)
BAKING AT HIGH ALTITUDES	377	(1)
CHAPTER SUMMARY	378	(2)
KEY TERMS	380	(1)
STUDY QUESTIONS	380	(1)
REFERENCES	381	(2)
CARTER 16 Quick Breads	383	(16)
POPOVERS	383	(2)
CREAM PUFFS AND ÉCLAIRS	385	(2)
PANCAKES	387	(2)
WAFFLES	389	(1)
MUFFINS	389	(4)
NUT BREADS, COFFEECAKES, AND FRIED QUICK BREADS	393	(1)
BISCUITS	393	(2)
SCONES	395	(1)
CHAPTER SUMMARY	395	(2)
KEY TERMS	397	(1)
STUDY QUESTIONS	397	(1)
REFERENCES	398	(1)
CHAPTER 17 Yeast Breads	399	(30)
CHARACTERISTICS OF YEAST BREAD	401	(1)
INGREDIENTS	402	(5)
MIXING AND HANDLING	407	(4)
FERMENTATION AND PROOFING	411	(2)
COMMERCIAL PROCESSES	413	(2)
BAKING BREAD	415	(1)
ROLLS	416	(1)
WHOLE-GRAIN AND VARIETY BREADS	417	(4)
STALING OF BREAD	421	(1)
CHAPTER SUMMARY	422	(3)
KEY TERMS	425	(1)
STUDY QUESTIONS	425	(1)
REFERENCES	426	(3)
CHAPTER 18 Cakes and Cookies	429	(26)
SHORTENED CAKES	429	(10)
UNSHORTENED CAKES	439	(6)
COOKIES	445	(5)
CHAPTER SUMMARY	450	(2)
KEYWORDS	452	(1)
STUDY QUESTIONS	452	(1)
REFERENCES	453	(2)
CHAPTER 19 Pastry	455	(14)
CHARACTERISTICS OF PLAIN PASTRY	455	(3)
INGREDIENTS IN PLAIN PASTRY	458	(1)
TECHNIQUES OF MIXING	458	(1)
ROLLING PASTRY	459	(2)
BAKING	461	(2)
OTRER TYPES OF PASTRY AND CRUSTS	463	(3)
CHAPTER SUMMARY	466	(1)
KEY TERMS	466	(1)
STUDY QUESTIONS	467	(1)
REFERENCES	467	(2)
FRUITS, VEGETABLES, AND SALADS
CHAPTER 20 Vegetables and Vegetable Preparation	469	(60)
COMPOSITION AND NUTRITIVE VALUE	469	(9)
BIOTECHNOLOGY AND VEGETABLE PRODUCTION	478	(1)
SELECTION	479	(3)
STORAGE	482	(3)
VEGETABLE PREPARATION	485	(21)
PARTIALLY PROCESSED VEGETABLES AND FRUITS	506	(1)
POTATOES	507	(2)
DRIED LEGUMES	509	(2)
PLANT PROTEINS AND VEGETARIAN DIETS	511	(7)
CHAPTER SUMMARY	518	(3)
KEY TERMS	521	(1)
STUDY QUESTIONS	521	(2)
REFERENCES	523	(6)
CHAPTER 21 Fruits and Fruit Preparation	529	(32)
COMPOSITION AND NUTRITIVE VALUE	529	(3)
COLOR	532	(1)
FLAVOR	533	(2)
CHANGES DURING RIPENING	535	(2)
SELECTION OF FRESH FRUITS	537	(9)
STORAGE OF FRESH FRUITS	546	(1)
FRUIT JUICES	547	(2)
DRIED FRUITS	549	(2)
CANNED FRUITS	551	(1)
FROZEN FRUITS	551	(1)
PREPARATION	551	(4)
CHAPTER SUMMARY	555	(3)
KEY TERMS	558	(1)
STUDY QUESTIONS	558	(1)
REFERENCES	559	(2)
CHAPTER 22 Salads and Gelatin	561	(20)
SALADS	561	(9)
GELATIN AND GELS	570	(8)
CHAPTER SUMMARY	578	(1)
KEY TERMS	579	(1)
STUDY QUESTIONS	579	(1)
REFERENCES	580	(1)
DAIRY PRODUCTS AND EGGS
CHAPTER 23 Milk and Milk Products	581	(46)
CONSUMPTION TRENDS	581	(1)
COMPOSITION AND PROPERTIES OF MILK	582	(6)
SANITATION AND MILK QUALITY	588	(2)
MILK PROCESSING	590	(1)
TYPES OF MILK PRODUCTS	591	(10)
CREAM	601	(3)
CHEESE	604	(14)
CHAPTER SUMMARY	618	(3)
KEY TERMS	621	(1)
STUDY QUESTIONS	621	(2)
REFERENCES	623	(4)
CHAPTER 24 Eggs and Egg Cookery	627	(36)
COMPOSITION AND NUTRITIVE VALUE	627	(2)
STRUCTURE	629	(1)
EGG QUALITY	630	(8)
PRESERVATION AND PROCESSING	638	(2)
EGGS IN FOOD PREPARATION	640	(16)
EGG SUBSTITUTES	656	(1)
CHAPTER SUMMARY	657	(2)
KEY TERMS	659	(1)
STUDY QUESTIONS	659	(2)
REFERENCES	661	(2)
MEAT, POULTRY, AND SEAFOOD
CHAPTER 25 Meat and Meat Cookery	663	(72)
CONSUMPTION OF RED MEAT	663	(1)
COMPOSITION AND NUTRITIVE VALUE	664	(3)
STRUCTURE OF MEAT	667	(3)
CLASSIFICATION	670	(1)
POSTMORTEM CHANGES AND AGING	671	(2)
FACTORS AFFECTING TENDERNESS	673	(3)
BUYING OF MEAT	676	(20)
CURED MEATS	696	(3)
SAFE STORAGE AND PREPARATION OF MEATS	699	(2)
COOKING MEAT	701	(18)
SOUP STOCK	719	(1)
GRAVY	720	(1)
CARVING MEAT	721	(2)
SOY PROTEINS AND MEAT PROCESSING	723	(1)
CHAPTER SUMMARY	723	(4)
KEY TERMS	727	(1)
STUDY QUESTIONS	727	(2)
REFERENCES	729	(6)
CHAPTER 26 Poultry	735	(20)
CONSUMPTION	735	(1)
PROCESSING	735	(1)
COMPOSITION AND NUTRITIVE VALUE	736	(1)
CLASSIFICATION AND MARKET FORMS	737	(1)
BUYING POULTRY	738	(4)
STORAGE AND HANDLING	742	(4)
COOKING POULTRY	746	(4)
CHAPTER SUMMARY	750	(2)
KEY TERMS	752	(1)
STUDY QUESTIONS	752	(1)
REFERENCES	752	(3)
CHAPTER 27 Seafood	755	(20)
COMPOSITION AND NUTRITIVE VALUE	755	(2)
CLASSIFICATION AND MARKET FORMS	757	(2)
SHELLFISH	759	(4)
FISH PRODUCTS	763	(2)
AQUACULTURE	765	(1)
SELECTION, HANDLING, AND STORAGE	765	(3)
WASTE	768	(1)
PREPARATION	768	(3)
CHAPTER SUMMARY	771	(1)
KEY TERMS	772	(1)
STUDY QUESTIONS	772	(1)
REFERENCES	773	(2)
BEVERAGES
CHAPTER 28 Beverages	775	(26)
CARBONATED BEVERAGES	775	(2)
SPORTS OR ISOTONIC BEVERAGES	777	(1)
NONCARBONATED FRUIT BEVERAGES	777	(1)
ALCOHOLIC BEVERAGES	778	(1)
COFFEE	778	(9)
TEA	787	(4)
COCOA AND CHOCOLATE	791	(3)
NUTRITIVE VALUE OF CHOCOLATE BEVERAGES	794	(1)
BLOOM	794	(1)
STORAGE	795	(1)
CHAPTER SUMMARY	796	(2)
KEY TERMS	798	(1)
STUDY QUESTIONS	798	(1)
REFERENCES	799	(2)
FOOD PRESERVATION
CHAPTER 29 Food Preservation and Packaging	801	(22)
CAUSES OF FOOD SPOILAGE	802	(1)
GENERAL METHODS OF FOOD PRESERVATION	802	(7)
PACKAGING OF FOOD	809	(9)
CHAPTER SUMMARY	818	(1)
KEY TERMS	819	(1)
STUDY QUESTIONS	820	(1)
REFERENCES	820	(3)
CHAPTER 30 Food Preservation by Freezing and Canning	823	(26)
FREEZING	823	(11)
CANNING	834	(9)
CHAPTER SUMMARY	843	(2)
KEY TERMS	845	(1)
STUDY QUESTIONS	845	(1)
REFERENCES	846	(3)
APPENDIX A Weights and Measures	849	(3)
SYMBOLS FOR MEASUREMENTS	849	(1)
EQUIVALENTS	849	(1)
SOME INGREDIENT SUBSTITUTIONS	850	(1)
STANDARD CAN SIZES	850	(1)
METRIC CONVERSIONS	851	(1)
COMMON MEASUREMENTS USED IN FOOD PREPARATION	851	(1)
APPROXIMATE NUMBER OF CUPS IN A POUND OF SOME COMMON FOODS	851	(1)
WEIGHTS AND MEASURES FOR SOME FOOD INGREDIENTS	851	(1)
APPENDIX B Temperature Control	852	(2)
OVEN TEMPERATURES	852	(1)
THERMOMETERS FOR OTHER USES	852	(1)
CONVERTING FAHRENHEIT AND CELSIUS TEMPERATURES	852	(2)
APPENDIX C Nutritive Value of Selected Foods	854	(8)
APPENDIX D Glossary	862	(5)
INDEX	867

Excerpts

Advances in food preparation and processing, along with shifting demographics and expanding knowledge of nutritional needs, mandate a text that is periodically updated and revised to reflect the most recent changes in technology. This 12th edition ofIntroductory Foodshas been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations in science and technology related to foods. It is designed to be used in a first course in food preparation. The organization of chapters in the book has changed from the 11th edition. The first four chapters contain introductory material about food choices, sensory analysis, economics, food safety, and regulations. The next five chapters provide a foundation in the principles of cooking. These first nine chapters contain basic principles that the student may refer to throughout the entire course. The brief discussion of carbohydrates, fats, and proteins in Chapter 9 may be used as a review for students who have had chemistry courses or as an introduction for those who have not studied chemistry. The remaining chapters are divided into eight sections:Fats, Frying, and Emulsions; Sweeteners, Crystalization, Starch, and Cereal Grains; Bakery Products; Vegetables, Fruits, and Salads; Dairy Products and Eggs; Meat, Poultry and Seafood; Beverages;andFood Preservation.The chapters in this book are independent, in that you may choose to present them in any order that best fits the structure of your own course. Cross-references to other chapters are indicated periodically in the written text. This edition has been substantially updated to cover many recent developments in food safety and regulation, food consumption data, biotechnology, technological innovations in food processing and the discussion of new food products. Over 400 new references have been added throughout the text to provide students with current information in food technology, consumer trends, and scientific findings. Feature boxes are added for the first time throughout this 12th edition under three themes:Multicultural Cuisine, Hot Topics,andHealthy Eating.In these features, topics such as ethnic foods in America, nutraceuticals, genetic engineering, organic foods, ethnic flavors, plant sterol esters, probiotics, whole-grain foods, acrylamide, bison, mycoproteins, and fruits are discussed with an emphasis on timely food-related issues and trends. Also new to this edition are chapter summaries and key term lists. We believe students will find these supplements useful in their review of the chapters. More than 150 new illustrations have been added to depict recipes and foods popular in today's society while maintaining those photographs that demonstrate specific food preparation techniques. The number of color pages have doubled and allowed the addition of several new color photographs.