A scientific perspective–highlights food regulation, consumer trends, food safety, food technology, and current nutrition and health issues
Includes food science information that supports skills needed when modifying or developing recipes
Provides a basic understanding of the scientific principles behind food preparation and emphasizes how and why specific ingredients and techniques are effective
A focus on food preparation - makes this book ideal for courses that involve a food preparation lab
Discusses food preparation as it relates to home or food service environments
Provides an understanding of food preparation and consumption trends and is designed for students in nutrition, dietetics, hospitality management, family and consumer education and culinary arts
New to the Edition
Chapter introductions – appear in this edition (Provides a preview of key chapter topics in bullet format)
Web resources – end each chapter (Includes a listing of key web sites to assist students in their online research)
Over 300 additional references – have been added to this edition (Addresses recent developments in food safety and regulation, consumer consumption trends, and technological innovations in processing)
More charts and tables–appear in this edition(Pulls out material previously presented in the narrative of the text and Creates a quick visual reference in a concise and consistent format
Inside the Book
INTRODUCTION
Food Choices and Sensory Characteristics
Food Economics and Convenience
Food Safety
Food Regulations and Standards
PRINCIPLES OF COOKERY
Back to Basics
Heat Transfer in Cooking
Microwave Cooking
Seasonings, Flavorings, and Food Additives
Food Composition
FATS, FRYING, AND EMULSIONS
Fats, frying, and Emulsions
SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS
Sweeteners and Sugar Cookery
Frozen Desserts
Starch
Pasta and Cereal Grains
BAKERY PRODUCTS
Batters and Doughs
Quick Breads
Yeast Breads
Cakes and Cookies
Pastry
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
Poultry
Seafood
BEVERAGES
Beverages
FOOD PRESERVATION
Food Preservation and Packaging
Food Preservation by Freezing and Canning
Appendix A 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
