Prentice Hall
Culinary, Hospitality, Travel & Tourism
ISBN-10: 0132412357
ISBN-13: 9780132412353
Publisher: Prentice Hall
Copyright: 2009
Format: Cloth; 576 pp
Published: 07/16/2008
Suggested retail price: $104.80
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For courses in Introductory Foods and Introductory Food Preparation.
This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.
For courses in Introductory Foods and Introductory Food Preparation.
This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.
New to this Edition
New! Chapter on food safety has been expanded–See Chapter 3.
· Emphasizes the importance of safe food handling, food handler hygiene, control of waste, food-borne illnesses and more!
New! Judging Points discuss how to evaluate a variety of foods and their quality such as:
· Subjective and Objective Evaluation
· Salad Preparation
· Deep Fat Frying
· White Sauces
· Cream Soup
· Cornstarch Pudding and more!
Hallmark Features
A three-section organization–includesFoundation for Food Study; Food Preparation; and Food in the Context of Life.
· Outlines material in an easy to follow sequence.
Cultural Accent Boxes foster an appreciation of foods in various cultures and features topics such as:
· Flavors from Abroad
· Fruits from Afar
· Parsley, Italian Parsley, or Cilantro
· Mochi
· Japanese Tea Ceremony
· Blending Cuisines and more!
Ingredient Highlights–appear throughout the text.
· Heightens interest in unusual ingredients to help generate acceptance and use of a broad range of foods.
Science Notes–appear throughout the text.
· Provides clear explanations of the chemical and physical principles involved in foods and their preparation.
Current tables–appear throughout the text.
· Includes Dietary Reference Intakes for Individuals (Vitamins and Elements) and Recommended Intakes for Individuals (Macronutrients).
Into the Web feature–appears throughout the text.
· Keeps readers abreast of the latest development in the field.
Numerous illustrations, more color photos, and a color insert–illustrate the importance of color in food preparation (e.g., various pigments in acid and alkali).
· Shows various foods in living color to help bring the subject alive for students.
· Gives students a more visually appealing book, and a better understanding of the foods discussed in chapters throughout it.
Emphasis on vocabulary–defines key words in the margins throughout, and features a book-end glossary.
· Helps students develop a professional vocabulary and makes material easier to comprehend.
New to this Edition
New! Chapter on food safety has been expanded–See Chapter 3.
· Emphasizes the importance of safe food handling, food handler hygiene, control of waste, food-borne illnesses and more!
New! Judging Points discuss how to evaluate a variety of foods and their quality such as:
· Subjective and Objective Evaluation
· Salad Preparation
· Deep Fat Frying
· White Sauces
· Cream Soup
· Cornstarch Pudding and more!
Table of Contents
SECTION I — Foundation for Food Study
Chapter 1. Food for Today
Chapter 2. Nutrition and Food
Chapter 3. Food Safety
SECTION II — Food Preparation
Chapter 4. Factors in Food Preparation
Chapter 5. Vegetables
Chapter 6. Fruits
Chapter 7. Salads and Salad Dressing
Chapter 8. Fats and Oils
Chapter 9. Carbohydrates: Sugar
Chapter 10. Carbohydrates: Starches and Cereals
Chapter 11. Proteins: Milk and Cheese
Chapter 12. Proteins: Eggs
Chapter 13. Proteins: Meat, Poultry, and Fish
Chapter 14. Leavening Agents
Chapter 15. Basics of Batters and Doughs
Chapter 16. Breads
Chapter 17. Cakes, Cookies, and Pastries
Chapter 18. Beverages
Chapter 19. Preserving Food
SECTION III — Food in the Context of Life
Chapter 20. Menu Planning and Meal Preparation
Chapter 21. Meal Service and Hospitality
Food Fundamentals, 8/E
McWilliams
© 2006 | Prentice Hall | Paper; 576 pages | Instock
ISBN-10: 0130394866 | ISBN-13: 9780130394866
Brief Description
This clear, concise text helps students develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety. Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base enables students to function effectively in their future careers.
- Illustrated Guide to Food Preparation for Food Fundamentals, 10/E
McWilliams
© 2009 | Prentice Hall | Paper; 408 pages | Instock
ISBN-10: 0135048095 | ISBN-13: 9780135048092
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Food Fundamentals, CourseSmart eTextBook, 9/E
McWilliams
© 2009 | Prentice Hall | Electronic Book; 576 pages | Instock
ISBN-10: 0135042461 | ISBN-13: 9780135042465
URL: http://www.coursesmart.com
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Food Fundamentals, eTextbook, 9/E
McWilliams
© 2009 | Prentice Hall | Café Scribe; 576 pages | Estimated Availability: 12/12/2008
ISBN-10: 0135063515 | ISBN-13: 9780135063514
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- Package ISBN-10: 0135084105 | ISBN-13: 9780135084106
©2009 | Instock | Suggested retail price: $138.20 | Buy from myPearsonStore
This package contains: - Food Fundamentals, 9/E
McWilliams | ©2009 | Prentice Hall | Cloth; 576 pages - Illustrated Guide to Food Preparation for Food Fundamentals, 10/E
McWilliams | ©2009 | Prentice Hall | Paper; 408 pages