Book Details
| Print ISBN | 9780134552767 |
| eText ISBN | 9780134554891 |
| Publisher | Pearson |
| Publishing Year | 2020 |
| Edition | 15th Edition |
| Language | English |
| Pages | 896 |
Introductory Foods, 15th Edition, is a textbook by Barbara Scheule that presents a practical survey of food science and the food supply. The text applies a scientific approach to examine food service ingredients and techniques for study in food preparation laboratories.
Core subject areas include food preparation foundations such as food safety, regulatory standards, and heat transfer in cooking. The text also examines the composition of major food categories, ranging from baked goods and fruits to dairy, meats, and beverages.
Designed as a practical resource for laboratory work, the textbook supports students preparing for professional careers and for the Registration Exam for Dietitians.
Table of Contents
Chapter 1: Factors Influencing Food Choices
Chapter 2: Food Safety
Chapter 3: Food Regulations and Standards
Chapter 4: Equipment and Recipe Basics
Chapter 5: Heat Transfer in Cooking
Chapter 6: Seasonings, Flavorings, and Food Additives
Chapter 7: Food Composition
Chapter 8: Fats, Frying, and Emulsions
Chapter 9: Sweeteners and Sugar Cookery
Chapter 10: Frozen Desserts
Chapter 11: Starch
Chapter 12: Cereal Grains, Noodles, and Pasta
Chapter 13: Flour Mixtures: Batters and Doughs
Chapter 14: Quick Breads
Chapter 15: Yeast Breads
Chapter 16: Cakes, Cookies, and Crackers
Chapter 17: Pies and Pastry
Chapter 18: Vegetables and Vegetable Preparation
Chapter 19: Alternative Proteins
Chapter 20: Fruits and Fruit Preparation
Chapter 21: Salads, Gelatin Salads, and Table Olives
Chapter 22: Milk, Cheese, and Other Milk Products
Chapter 23: Eggs and Egg Cookery
Chapter 24: Meat and Meat Cookery
Chapter 25: Poultry
Chapter 26: Seafood
Chapter 27: Beverages
Chapter 28: Food Packaging and Preservation
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