Culinary, Hospitality, Travel & Tourism

For 1^st or 2^nd year courses in Introduction to Foods, Dietetics, Consumer & Family Sciences, Food & Nutrition, or Nutrition Science.

This popular laboratory manual helps students prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for all students majoring in food science, dietetics, and nutrition; it gives them the foundation to function effectively in their future careers.

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~Keeps students’ interest by providing recipes that are manageable and fun.

Objectives–Clearly stated for each chapter.

~Gives students the tools they’ll need to get the most out of each chapter and topic.

Key Concepts.

~Aids students in identifying clearly the knowledge to be gained in each chapter.

Clear instructions–Includes numbered recipes, and instructions that are stated clearly.

~Avoids students’ frustration with clear, concise instruction.

Numerous illustrations–Includes photographs and explanations of procedures.

~Aids students when they are preparing complex recipes, such as soufflés.

Pertinent recipes–Included to illustrate the many types of foods that are prepared for daily meals and special events.

~Shows students the scientific principles underlying the preparation of foods, especially sugar and starch, fats and protein-rich foods.

Broad selection.

~Allows instructors to introduce 2-3 recipes for many of the laboratory sessions, enabling them to introduce a wide range of experiences and broaden students’ knowledge of foods and ingredients.

Evaluation charts–Included in each chapter.

~Allows students to record their notes and observations on the food prepared in the laboratory.

Color photos–Includes illustrations of food ingredients and well-prepared dishes.

~Promotes students’ interest in preparing food and presenting it attractively.

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~Keeps students’ interest by providing recipes that are manageable and fun.

1. Laboratory Basics.
2. Vegetables.
3. Fruits.
4. Salads and Salad Dressings.
5. Starch and Cereal Cookery.
6. Milk and Cheese.
7. Meats, Poultry, and Fish.
8. Egg Cookery.
9. Breads.
10. Cakes and Cookies.
11. Pies.
12. Sugar Cookery.
13. Beverages.
14. Gelatin.
15. Meal Management.
16. Food Preservation.

     Index.

Introduction to Foods (Food Science)

View a Sample Chapter PDF:

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, contact your Pearson Higher Education representative for pricing and ordering information.

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 contact your Pearson Higher Education representative.