Overview

For introductory courses serving students who intend to pursue degrees and careers in food science, dietetics, or nutrition.   This text integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and “Cultural Accents” features present a global perspective. Study aids include “Key Concepts” chapter roadmaps; “Science Notes” and “Industry Insights”; “Judging Points” to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.

Full Product Details

Author:   Margaret McWilliams
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   10th edition
Dimensions:   Width: 1.00cm , Height: 1.00cm , Length: 1.00cm
Weight:   1.306kg
ISBN:  

9780132747738

ISBN 10:   0132747731
Pages:   528
Publication Date:   03 April 2012
Audience:   College/higher education ,  Tertiary & Higher Education
Replaced By:   9781292040639
Format:   Paperback
Publisher's Status:   Active
Availability:   In stock  
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Table of Contents

SECTION 1. FOUNDATION FOR FOOD STUDY 1. Food for Today 2. Nutrition and Food 3. Food Safety   SECTION 2. FOOD PREPARATION 4. Factors in Food Preparation 5. Vegetables 6. Fruits 7. Salads and Salad Dressings 8. Fats and Oils 9. Carbohydrates: Sugar 10. Carbohydrates: Starches and Cereals 11. Proteins: Milk and Cheese 12. Proteins: Eggs 13. Proteins: Meats, Poultry, and Fish 14. Leavening Agents 15. Basics of Batters and Doughs 16. Breads 17. Cakes, Cookies, and Pastries 18. Beverages 19. Preserving Food   SECTION 3. FOOD IN THE CONTEXT OF LIFE 20. Menu Planning and Meal Preparation 21. Meal Service and Hospitality   Appendix A. The Metric System Appendix B. Some Food Additives Appendix C. Dietary Reference Intakes Glossary Index

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