Culinary, Hospitality, Travel & Tourism

For the laboratory component of courses in Basic Food Study.

For more than two decades, the acknowledged leader in the field! This popular, successful lab manual for food preparation courses focuses student attention on the evaluation of the finished product as the best method for learning cooking and food preparation principles. Coverage addresses a wide range of principles — from “boiling water” to preparing complex sauces, from roasting and broiling, to mastering the creation of confectionery products — in an easy-to-follow format that is consistent through every chapter, thus facilitating comparison of food characteristics and analysis of the differing effects of ingredients upon a recipe. All of the recipes included call for ingredients which are readily-available and reasonably priced, to keep the manual accessible to a wide range of school programs, as well as practical for student use outside of the laboratory.

• a consistent, practical format in every unit creates a manual that's easy-to-use and easy-to-teach-from.

  • each lab unit provides: Objectives, Product to Prepare, Principles to be Learned, Recipes, Evaluation Guidelines, Quality Characteristics, Summary, and Review Questions.

  • presentation of ingredients and cooking instructions is specific and clear, to be easy-to-follow for both instructor and students. Errors are reduced, and time can be used to its fullest.

• a strong emphasis on evaluation throughout the material provides a basis for comparison from food item to food item. Evaluation is presented in a positive manner, focusing on characteristics of a high-quality product, rather than on “what went wrong.”

• a new unit on soups explores such techniques as pureeing of vegetables, rehydrating of legumes; introduces new ingredients such as barley, leeks, and okra; and, teaching such new terminology as broth, consomme, and bouillon.

• a new unit on meal planning helps students “pull it all together” and make the leap from understanding nutritional requirements to putting appetizing food on the table.

• new material on the chemical composition of foods addresses a number of today's health concerns.

  • coverage explores fats and oils and the structural differences between saturated and unsaturated fats.

  • revised material on dietary fiber explores the most recent findings on this subject.

• strong discussion of the new labeling law gives an overview of this current topic and an extensive reference list for additional information.

Agenda for Improving Nutrient Content of Prepared Foods.


Nutrition Labeling and Education Act of 1990.


Objectives of the Laboratory Experience.


Laboratory Conduct and Responsibilities.


Evaluation of Food Products.


Metric Conversion.


Table of Equivalents.


Temperatures Used in Food Preparation.


Microwave Cooking.


Introduction and Demonstration.


Basic Terms and Concepts.


Descriptive Terms Used in Judging Characteristics of Baked Products.


Muffins.


Baking Powder Biscuits.


Yeast Breads.


Butter Type Cakes.


Cream Puffs and Popovers.


Fats and Oils.


Pie Pastries: Fruit Pies.


Deep Fat Frying.


Starch.


Rice, Paste Products, and Cereals.


Milk.


Cheese.


Eggs and Custards.


Egg Foams.


Starch-Egg Combinations.


Meat and Poultry-Tender Cuts: Dry Heat Methods.


Meat and Poultry-Less Tender Cuts: Dry Heat Methods.


Fish and Shellfish.


Vegetables.


Dried Legumes.


Fruits.


Soups.


Salads.


Salad Dressings.


Gelatin.


Beverages.


Crystallization: Sugar (Candies)


Crystallization: Water (Frozen Desserts).


Meal Planning.


Appendixes.


Recipe Index.


Subject Index.

Introduction to Foods (Food Science)

View a Sample Chapter PDF:

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Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.

• Package ISBN-10: 0131606670 | ISBN-13: 9780131606678
  ©2004 | Instock | Suggested retail price: $167.07 | Buy from myPearsonStore
  This package contains:
• Introductory Foods: A Laboratory Manual, 6/E
  Morr & Irmiter | ©1995 | Prentice Hall | Paper
  
• Introductory Foods, 12/E
  Bennion & Scheule | ©2004 | Prentice Hall | Cloth; 896 pages