Description

Features

• NEW - Updated coverage to include recent developments in food consumption data, biotechnology, and technological innovations in food processing.

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

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

  • Food safety is an extremely important topic to students who need to know how to maintain a safe food supply. Ex.___

• NEW - Presents information on FDA approved irradiation for fresh and frozen meat.

  • Gives students the changes in government regulation of fresher frozen meats. Ex.___

• NEW - Contains explanations of fat replacers and olestra along with discussions of their role in food preparation.

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

• NEW - Features full-color photographs of foods such as salads, vegetarian dishes, and seafood to effectively illustrate attractive characteristics.

  • Shows students the more intricate visual aspects of food. Ex.___

• NEW - Updates tables of food consumption and incorporates new figures.

  • Illustrates particular principles such as vapor pressure. Ex.___

• Places word definitions in margins so terms are immediately available to readers.

  • Gives students easy access to key definitions of terms. Ex.___

• Formats the text so chapters can be taught independently or in succession, depending on the needs of the instructor.

  • Provides for a more flexible teaching style. Ex.___

• Organizes headings and subheadings to reinforce the most important points of the text.

  • Makes the key points easier for students to digest and understand more quickly. Ex.___

• Cites bibliography references in each chapter.

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

New To This Edition

• Updated coverage to include recent developments in food consumption data, biotechnology, and technological innovations in food processing.

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

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

  • Food safety is an extremely important topic to students who need to know how to maintain a safe food supply. Ex.___

• Presents information on FDA approved irradiation for fresh and frozen meat.

  • Gives students the changes in government regulation of fresher frozen meats. Ex.___

• Contains explanations of fat replacers and olestra along with discussions of their role in food preparation.

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

• Features full-color photographs of foods such as salads, vegetarian dishes, and seafood to effectively illustrate attractive characteristics.

  • Shows students the more intricate visual aspects of food. Ex.___

• Updates tables of food consumption and incorporates new figures.

  • Illustrates particular principles such as vapor pressure. Ex.___

Table of Contents



 1. Food Choices and Sensory Characteristics.


 2. Food Economics and Convenience.


 3. Food Safety.


 4. Food Regulations and Standards.


 5. Food Composition.


 6. Weights and Measures.


 7. Heat Transfer in Cooking.


 8. Microwave Cooking.


 9. Seasoning and Flavoring Materials.


10. Beverages.


11. Sweeteners and Sugar Cookery.


12. Frozen Desserts.


13. Starch.


14. Cereals.


15. Vegetables and Vegetable Preparation.


16. Fruits and Fruit Preparation.


17. Salads and Gelatin.


18. Fats, Frying, and Emulsions.


19. Eggs and Egg Cookery.


20. Milk and Milk Products.


21. Meat and Meat Cookery.


22. Poultry and Seafood.


23. Batters and Doughs.


24. Quick Breads.


25. Yeast Breads.


26. Cakes and Cookies.


27. Pastry.


28. Food Preservation and Packaging.


29. 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.

Courses

Introduction to Foods  (Food Science)

Next Edition(s)

• Introductory Foods, 13/E
  Bennion & Scheule
  ©2010  |  Prentice Hall  |  Cloth; 704 pp  |  Instock
  ISBN-10: 0132339269  |  ISBN-13: 9780132339261
  Suggested retail price: $152.60  Buy from myPearsonStoreNet price: $114.45  (What's this?)Brief Description  | 

  

  For courses in Introductory Foods.

   

  A market leader, this text focuses on the “how’s and why’s” of food preparation by emphasizing a food science perspective.  It integrates discussion of food preparation, food science and food technology topics, food safety and government regulation, food consumption trends, and notations regarding nutritional content of food, all while focusing on the role food plays in human life, culture and health. This edition features new chapter introductions, new web resources, and over 300 additional references that address developments in food safety and regulation, consumer consumption trends, and technological innovations in processing.

  More Info
  

MasterCook 11
Pearson
©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
Suggested retail price:  $34.80    Buy from myPearsonStoreNet price: $26.10  (What's this?)More Info

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