Introductory foods

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Introductory foods

Title:

Introductory foods

Author:

Bennion, Marion, 1925-

ISBN:

9780023081910

Personal Author:

Bennion, Marion, 1925-

Edition:

10th ed.

Publication Information:

Physical Description:

pages cm

Contents:

Food choices and sensory characteristics -- Food economics and convenience -- Food safety -- Food regulations and standards -- Food composition -- Weights and measures -- Heat transfer in cooking -- Microwave cooking -- Seasoning and flavoring materials -- Beverages -- Sweeteners and sugar cookery -- Frozen desserts -- Starch -- Cereals -- Vegetables and vegetable preparation -- Fruits and fruit preparation -- Salads and gelatin -- Fats, frying, and emulsions -- Eggs and egg cookery -- Milk and milk products -- Meat and meat cookery -- Poultry and fish -- Batters and doughs -- Quick breads -- Yeast breads -- Cakes and cookies -- Pastry -- Food preservation and packaging -- Food preservation by freezing and canning.

Subject Term:

Food.

Cooking.

Copies:

Available:*

Library	Material Type	Item Barcode	Shelf Number	Copy	Status
Searching... 1:VCDBN	1:GEN-BOOK	000022022	641.3 BEN	1	Searching... Unknown
Searching... 1:VCPMB	1:GEN-BOOK	000091412	641.3 BEN	1	Searching... Unknown

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Summary

Written for the novice, this book 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 of the book 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. For anyone in the foodservice or hospitality fields, including food scientists, foodservice managers, dieticians, and extension agents.