EVERYDAY FREE SHIPPING on $25 & up  Excludes Marketplace items
EVERYDAY FREE SHIPPING
on $25 & up
 Excludes Marketplace
Food Fundamentals

Food Fundamentals - 8th edition

ISBN13: 978-0130394866

Cover of Food Fundamentals 8TH 06 (ISBN 978-0130394866)
ISBN13: 978-0130394866
ISBN10: 0130394866
Cover type:
Edition: 8TH 06
Copyright: 2006
Publisher: Prentice Hall, Inc.
Published: 2006
International: No

Other Editions for Food Fundamentals

More Shipping Options

Food Fundamentals - 8TH 06 edition

ISBN13: 978-0130394866

Margaret McWilliams

ISBN13: 978-0130394866
ISBN10: 0130394866
Cover type:
Edition: 8TH 06
Copyright: 2006
Publisher: Prentice Hall, Inc.
Published: 2006
International: No

Table of Contents

SECTION I -- TODAY'S FOOD SCENE.
1. Our Daily Bread.

Key Concepts.
Food patterns.
Dining venues.
Cultural Accent -- Foreign Flavors.
Food choices.
Impact on health.
Determinants of Palatability.
Aroma.
Taste.
Science Note -- Anatomy of Flavor.
Color.
Texture.
Overall appearance/presentation.
Challenges for Food Professionals.
Industry Insight-- Food for Health.

2. Food Safety.

Key Concepts.
Why the Concern?
Industry Insight -- HACCP.
Maintaining Food Safely.
The food handler.
Kitchen sanitation.
Storage conditions and practices.
Control of Food Waste.
Short term.
Long term.
Potential Microorganisms in Foods.
Sources and control of microorganisms.
Types of microorganisms.
Science Note -- pH, Temperature, Osmosis.
Food-borne Illnesses.
Bacterial poisoning.
Cultural Accent -- Soy Sauce.
Viral poisoning.
Industry Insight-- TSP.
Parasites.
Chemicals.
Contaminants in fish.
Additives.
What are additives?
Why are additives used?
How are additives categorized?
Incidental contaminants.
Natural Toxicants.

SECTION II -- FOOD PREPARATION.
3. Factors in Food Preparation.

Key Concepts.
Basic Equipment.
Preparation equipment.
Industry Insight -- Cutlery .
Cooking equipment.
Cultural Accent -- Woks to Omelet Pans.
Safety in the Kitchen.
Temperatures in Food Preparation.
Freezing temperatures.
Intermediate temperatures.
Boiling temperatures.
Frying temperatures.
Thermometers.
Principles of Heating Foods.
Conduction.
Convection.
Radiation.
Science Note -- Heating by Microwaves.

4. Vegetables.

Key Concepts.
Classification.
Structure.
Science Note -- Structure of Plant Foods.
Nutrient Content.
Survey of Vegetables.
Industry Insight -- Biotechnology.
Harvesting and Marketing.
Selection.
Fresh vegetables.
Cultural Accent -- Chili Peppers.
Frozen and canned vegetables.
Storage.
Vegetables in Menu Planning.
Factors in Vegetable Cookery.
Nutritional factors.
Texture.
Color.
Science Note -- Pigments.
Flavor.
Preparation Procedures for Fresh Vegetables.
Preliminary steps.
Boiling.
Steaming.
Simmering.
Broiling.
Baking.
Frying.
Stir-frying or panning.
Other techniques.
Preparing Canned and Frozen Vegetables.
Canned vegetables.
Frozen vegetables.
Adding Interest.

5. Fruits.

Key Concepts.
Classification.
Industry Insight -- Products and Byproducts.
Composition of Fruits.
Pigments.
Nutritive Value.
Marketing Aspects.
Selection.
Fresh fruits.
Cultural Accent -- Choices from Afar.
Canned and frozen fruits.
Dried fruits.
Storage in the Home.
Preparation.
Raw fruits.
Simmered fruits.
Science Note -- Osmotic Pressure.
Other preparation procedures.
Preparation using canned and frozen fruits.

6. Salads and Salad Dressings.

Key Concepts.
The Nutritional Perspective.
Planning Salads.
Role in the meal.
Arrangement and shape.
Color.
Flavor.
Cultural Accent -- Parsley, Italian Parsley, or Cilantro?
Texture.
Types of Salads.
Fruit salads.
Vegetable salads.
Gelatin salads.
High-protein salads.
Garnishes.
Principles of Preparation.
Washing.
Handling of greens.
Science Note -- Turgor.
Gelatin salads.
Science Note -- Gelatin Gels.
Serving Salads.
Salad Dressings.
Temporary emulsion.
Semi-permanent emulsion.
Permanent emulsion.
Science Note -- "Safe" Mayonnaise.
Cooked salad dressings.
Varying salad dressings.
Evaluating salad dressings.
Industry Insight -- Diet Salad Dressing.

7. Fats and Oils.

Key Concepts.
Controversial Ingredients.
Types of Fats and Oils.
Lard.
Butter.
Cultural Accent -- Ghee.
Margarine.
Whipped spreads.
Shortenings.
Salad oils.
Cooking sprays.
Science Note -- Chemistry of Fats.
Technology of Fats.
Origin of the fat.
Rendering.
Refining.
Hydrogenating.
Blending and tempering.
Winterizing.
Science Note -- Fat Crystals.
Storing Fats.
Selecting Fats.
Spreads.
Frying.
Salad dressings.
Baked products.
Industry Insight -- Fat Substitutes.
Functions in Food Preparation.
Palatability.
Textural influences.
Cooking medium.
Performance of Fats in Food Preparation.
Shortening value.
Frying.
Science Note -- Chemical Changes in Fats.

8. Carbohydrates: Sugar Cookery.

Key Concepts.
Introducing the Carbohydrates.
Sugars in the Marketplace.
Granulated sugar.
Frosting sugar.
Confectioner's sugar.
Raw sugar.
Brown sugar.
Maple sugar and syrup.
Molasses.
Corn syrup.
Honey.
Other sweeteners.
Industry Insight -- Fructooligosaccharides.
Sweetening Power.
Science Note -- Mono- and Disaccharides.
Reactions of Sugar.
Hydrolysis.
Caramelization.
Science Note -- Caramelization Reactions..
Types of Candies.
Crystalline candies.
Science Note -- Saturated and Supersaturated Solutions.
Amorphous candies.
Cultural Accent -- Turkish Delight.

9. Carbohydrates: Starches and Cereal Cookery.

Key Concepts.
Starch, A Key Polysaccharide.
Sources.
Starch in food preparation.
Dextrinization.
Gelatinization.
Science Note -- A Chemical and Physical Portrait.
Factors influencing properties.
Science Note -- Chemical Degradation.
Starch gels.
Industry Insight -- Freeze-Thaw Stability.
Starch products.
Starch Cookery.
White sauces.
Gravies.
Cream soups.
Cornstarch puddings.
Cereals.
Cereals in the diet.
Grain structure.
Nutritional contribution.
Commercial processing.
Corn and barley.
Rice.
Science Note -- Characteristics of Rice Grains.
Cultural Accent -- Mochi.
Wheat.
Other grains.
Storage.
Preparation of cereals.

10. Proteins: Milk and Cheese.

Key Concepts.
Introduction.
Cultural Accent -- Exotic Sources.
Nutritional Value of Milk.
Keeping Milk Safe.
Storage of Milk and Cream.
Modifying Milk.
Homogenization.
Fortification.
Milk Products.
Fluid milks.
Canned milks.
Dry milks.
Creams.
Frozen milk products.
Imitation milk and whiteners.
Inspection and Grading.
Problems in Milk Cookery.
Science Note -- Proteins and Denaturation.
Scum formation.
Scorching.
Curdling.
Science Note -- pH and Protein Denaturation.
Clotting of milk.
Dairy Foams.
Whipped cream.
Evaporated milk foams.
Nonfat dried milk foams.
Ice Creams and Other Frozen Desserts.
Crystallization.
Ingredients and their influence.
Other factors.
Evaluation and selection.
Cheeses.
Origins and applications.
Types of cheese.
Natural cheese.
Process cheese.
Cheese cookery.
Industry Insight -- Whey Products.

11. Proteins: Meats, Poultry, and Fish.

Key Concepts.
Meats.
Definition of meats.
Muscle.
Connective tissue.
Science Note -- Collagen and Gelatin.
Fat.
Nutritional contributions.
Preparing meat for the market.
Industry Insights -- High Tech and Cattle.
Cultural Accents -- Kobe Beef.
Inspection.
Grading.
Selection and care.
Selecting an appropriate cookery method.
Dry heat methods.
Moist heat method.
Poultry.
Classification.
Shopping for Poultry.
Storage.
Cookery.
Fish.
Kinds of fish.
Inspection and grading.
Selection and care.
Fish cookery.
Soy Protein Products.

12. Eggs.

Key Concepts.
Introduction.
Industry Insights -- Unique Options.
Nutritive Value.
Structure.
Selection and Storage.
Deteriorative changes.
Grading.
Weight classes.
Designer Eggs.
Alternative to Fresh Eggs.
Frozen eggs.
Dried eggs.
Egg substitutes.
Storage.
Egg Cookery.
Functional roles.
Science Notes -- Factors Influencing Denaturation.
Science Note -- Egg Foams.
In the shell.
Out of the shell.
Custards.
Cream puddings and pies.
Cultural Accents -- Quiche.
Meringues.
Fluffy omelets.
Soufflés.
Foam cakes.

13. Leavening Agents.

Key Concepts.
Overview.
Air.
Amount of manipulation.
Viscosity of the batter.
Nature of the ingredients.
Bench time.
Steam.
Carbon Dioxide.
Biological agents.
Chemical agents.
Science Note -- Baking Powders.
Commercial leavening agents.
Industry Insight -- Acid Salts for Bakers.

14. Basics of Batters and Doughs.

Key Concepts.
Introducing Flour Mixtures.
Wheat Flour.
Milling.
Bleaching and maturing.
Enrichment.
Types of flour.
Use of flour in baked products.
Science Note -- Flour Proteins and Lipids.
Cultural Accents -- Rice Paper.
Functions of Other Ingredients.
Eggs.
Sugar.
Salt.
Leavening agents.
Liquids.
Fats and oils.
Industry Insights -- Using Alternatives.
Mixing Techniques.
Baking.
Treatment Following Baking.
Industry Insights -- Anti-staling Enzyme.
Adjustments to Altitude.

15. Breads -- Quick and Yeast.

Key Concepts.
The World of Bread.
Quick Breads.
Ingredients for variety.
Comparison of quick breads.
Science Note -- Flour/Liquid Ratios.
Muffins.
Fruit and nut breads.
Biscuits.
Cake doughnuts.
Waffles and pancakes.
Popovers.
Cream puffs.
Cultural Accent -- Naan.
Yeast Breads
Straight dough method.
Sponge method.
Rapidmix method.
Bread machines.
Factors in yeast quality.
Managing yeast bread preparation
Industry Insights -- Staling.
Sourdough.

16. Cakes, Cookies, and Pastries.

Key Concepts.
"Short and Sweet.
Cakes.
Foam cakes.
Shortened cakes.
Industry Insights -- Bakery Blends.
Science Note -- High Altitude Baking.
Cookies.
Pastry.
Ingredients.
Preparation.
Factors influencing tenderness.
Flakiness in pastry.
Evaluation of pies.
Cultural Accents -- Empanadas.
Puff pastry.
Mixes.

17. Beverages.

Key Concepts.
The Symbol of Hospitality.
Coffee.
Production.
Constituents of coffee.
Science Note -- Chemical Constituents in Beverages.
Selecting coffee.
Preparing the beverage.
Evaluating coffee.
Cultural Accent -- La Dolca Vita.
Iced coffee.
Tea.
Types of tea.
Preparing the beverage.
Cultural Accent -- Japanese Tea Ceremony.
Evaluating tea.
Iced tea.
Instant tea.
Herb teas.
Cocoa and Chocolate.
Processing of cocoa and chocolate.
Preparing the beverage.
Substitutions.
Industry Insight -- Quenching Thirst.
Fruit Beverages.
Alcoholic Beverages.

18. Preserving Food.

Key Concepts.
Rationale.
Preservation Methods.
Canning.
Science Note -- Acidity and Canning Methods.
Freezing.
Preserving with sugar.
Science Note -- The Pectic Substances.
Drying.
Cultural Insight -- Pemmican.
Irradiation.
Industry Insight -- Commercial Approaches.
High Pressure Processing.

SECTION III -- FOOD IN THE CONTEXT OF LIFE.
19. Nutrition and Food.

Key Concepts.
Nutrition, the Ultimate Application of Food.
Carbohydrates.
Lipids.
Proteins.
Minerals.
Vitamins.
Dietary Reference Intakes.
Achieving Good Nutrition.
The Food Guide Pyramid.
Cultural Accent -- The Food Guide Pagoda.
Buying good nutrition.
Industry Insight -- Nutritional Claims.
Science Note -- Trans Fatty Acids.
Retaining the nutrients in food.

20. Menu Planning and Meal Preparation.

Key Concepts.
Putting It Together.
Planning for good nutrition.
Sensory aspects of meal planning.
Cultural Accent -- Blending Cuisines.
Energy Management.
Human energy.
Appliances.
Managing Costs.
Planning.
The shopping list.
Industry Insight -- Ingredients for Customers.
Consumer aids.
Comparison shopping.
Time Management.
Managing Leftovers.
Preplanning.
Care of leftovers.

21. Meal Service and Hospitality.

Key Concepts.
A Matter of Aesthetics and Hospitality.
Table Appointments.
Linens.
Centerpieces.
Flatware.
Dishes.
Glassware.
Setting the Table.
Cultural Accent -- West meets East.
Meal Service.
Table Etiquette.
Special Types of Hospitality.
Buffets.
Teas and coffees.
Appendix A. Measuring and Metrics.
Appendix B. Some Food Additives.
Appendix C. Glossary.
Index

  • Marketplace
  • From

Other Editions for Food Fundamentals

Cover of Food Fundamentals 9th edition

Food Fundamentals - 9th edition

ISBN13: 978-0132412353
More Shipping Options