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Introductory Foods, 12/E
Marion Bennion, Ph.D.
Barbara Scheule, Ph.D., RD, Kent State University

ISBN-10: 0131100017
ISBN-13:  9780131100015

Publisher:  Prentice Hall
Copyright:  2004
Format:  Cloth; 896 pp
Published:  07/17/2003


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Description

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.


Features

  • NEW - Over 400 references—Reflecting current information in food science.

    • Exposes students to the latest technology and developments in the food industry.

  • NEW - 150 illustrations and photographs.

    • Shows students the more intricate visual aspects of food.

  • NEW - Revised organization—29 new sidebars, all new chapter summaries and key terms added.

    • Provides students with a presentation of key points that is easier to understand and assists their review of the chapter.

  • NEW - Back to Basics chapter added—Featuring knives and other basic kitchen equipment.

    • Provides students with information about the use of knives and other small equipment.

  • NEW - Updated meat and poultry chapters—e.g., endpoint-cooking temperature guidelines and table of poultry terms added.

    • Provides students with the most current standards and guidelines.

  • NEW - Foods featured.

    • Provides students with information about foods gaining in popularity in society.

  • NEW - Feature boxes distributed throughout—With themes of Multicultural Cuisines, Hot Topics, and Healthy Eating.

    • Offers students new perspectives on timely food related issues and trends.

  • Integrates scientific perspective of food preparation with food regulation, consumer trends, food safety, food technology, and current nutrition health issues.

    • Provides students with a multi-dimensional perspective on food that will benefit those in many different avenues of food service.

  • FDA approved irradiation for fresh and frozen meat.

    • Gives students the changes in government regulation of fresh and frozen meats.

  • Fat replacers and olestra along with discussions of their role in food preparation.

    • Provides students with latest information on fat replacers, how they interact, and their role in food preparation.

  • Versatile format—Chapters can be taught independently or in succession, depending on the needs of the instructor.

    • Provides instructors with a more flexible teaching style.

  • Hazard Analysis and Critical Control Point (HACCP) system and its role in maintaining a safe food supply.

    • Provides students who need to know how to maintain a safe food supply with extremely important information.

  • Headings and subheadings reinforce important points.

    • Helps students to digest and understand key points more quickly.

  • Bibliography references in each chapter.

    • Gives students references that are up-to-date and informative.

  • Expanded supplements package.


New To This Edition

  • Over 400 references—Reflecting current information in food science.

    • Exposes students to the latest technology and developments in the food industry.

  • 150 illustrations and photographs.

    • Shows students the more intricate visual aspects of food.

  • Revised organization—29 new sidebars, all new chapter summaries and key terms added.

    • Provides students with a presentation of key points that is easier to understand and assists their review of the chapter.

  • Back to Basics chapter added—Featuring knives and other basic kitchen equipment.

    • Provides students with information about the use of knives and other small equipment.

  • Updated meat and poultry chapters—e.g., endpoint-cooking temperature guidelines and table of poultry terms added.

    • Provides students with the most current standards and guidelines.

  • Foods featured.

    • Provides students with information about foods gaining in popularity in society.

  • Feature boxes distributed throughout—With themes of Multicultural Cuisines, Hot Topics, and Healthy Eating.

    • Offers students new perspectives on timely food related issues and trends.


Table of Contents

I. INTRODUCTION.

 1. Food Choices and Sensory Characteristics.

 2. Food Economics and Convenience.

 3. Food Safety.

 4. Food Regulations and Standards.

II. PRINCIPLES OF COOKERY.

 5. Back to Basics.

 6. Heat Transfer in Cooking.

 7. Microwave Cooking.

 8. Seasoning and Flavoring Materials.

 9. Food Composition.

III. FATS, FRYING AND EMULSIONS.

10. Fats, Frying, and Emulsions.

IV. SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAIN.

11. Sweeteners and Sugar Cookery.

12. Frozen Desserts.

13. Starch.

14. Pasta and Cereal Grains.

V. BAKERY PRODUCTS.

15. Batters and Dough.

16. Quick Breads.

17. Yeast Breads.

18. Cakes and Cookies.

19. Pastry.

VI. VEGETABLES, FRUITS AND SALADS.

20. Vegetables and Vegetable Preparation.

21. Fruits and Fruit Preparation.

22. Salads and Gelatin.

VII. DAIRY PRODUCTS AND EGGS.

23. Milk and Milk Products.

24. Eggs and Egg Cookery.

VIII. MEAT, POULTRY AND SEAFOOD.

25. Meat and Meat Cookery.

26. Poultry.

27. Seafood.

IX. BEVERAGES.

28. Beverages.

X. FOOD PRESERVATION.

29. Food Preservation and Packaging.

30. Food Preservation by Freezing and Canning.

Appendix A: Weights and Measures.

Appendix B: Temperature Control.

Appendix C: Nutritive Value of Selected Foods.

Appendix D: Glossary.


Next Edition(s)

  • Introductory Foods, 13/E
    Bennion & Scheule
    ©2010  |  Prentice Hall  |  Cloth; 704 pp  |  Instock
    ISBN-10: 0132339269  |  ISBN-13: 9780132339261
    Brief Description  |  More Info



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Backcover Copy

Introductory Foods, in its twelfth edition, is designed for the college student just beginning to study food preparation and processing. It aims to give these students a basic understanding of fundamental principles, along with an appreciation for food and the many roles it plays in human life and culture. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations in food processing are included. Throughout the text, photographs and drawings illustrate food preparation techniques and popular foods in contemporary society.

NEW IN THIS EDITION:
  • Over 400 new references, reflecting current information in food science, have been added throughout the text.
  • More than 150 new illustrations, including many in color, have been included.
  • Feature boxes, distributed throughout the text, with themes of Multicultural Cuisines, Hot Topics, and Healthy Eating, offer students new perspectives on timely food-related issues and trends. Topics such as ethnic foods in America, genetic engineering, probiotics, and wholegrain foods are explored.
  • New information about the use of knives and other basic kitchen equipment has been added in the chapter called Back to Basics.
  • Chapters have been grouped into new categories to support the ordering of content used by many instructors. As in previous editions, chapters are cross-referenced throughout the text.
  • Chapter summaries and a key term list have been included for the first time in this edition. These features, along with the end of the chapter study questions, are designed to assist students in their review of the chapter.

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Companion Website - Bennion, 12/E
Scheule
©2004  |  Prentice Hall  |  On-line Supplement; 0 pp  |  Live
ISBN-10: 0131136615  |  ISBN-13: 9780131136618
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Companion Website - Bennion, 12/E
Scheule
©2004  |  Prentice Hall  |  On-line Supplement; 0 pp  |  Live
ISBN-10: 0131136615  |  ISBN-13: 9780131136618
More Info

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Websites and online courses

Companion Website - Bennion, 12/E
Scheule
©2004  |  Prentice Hall  |  On-line Supplement; 0 pp  |  Live
ISBN-10: 0131136615  |  ISBN-13: 9780131136618
More Info


For the Culinary Arts Discipline

MasterCook 11
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©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
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For the Food Science Discipline

MasterCook 11
Pearson
©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
More Info


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Websites and Online Courses

Companion Website - Bennion, 12/E
Scheule
©2004  |  Prentice Hall  |  On-line Supplement; 0 pp  |  Live
ISBN-10: 0131136615  |  ISBN-13: 9780131136618
More Info

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This work is protected by local and international copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from this site should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.

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Package ISBN-10: 0131606670 | ISBN-13: 9780131606678
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Bennion & Scheule | ©2004 | Prentice Hall | Cloth; 896 pp
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