Introductory Foods - Hardcover

Bennion, Marion; Scheule, Barbara

3.83

18 ratings by Goodreads

Hardcover

ISBN 10: 0131100017 ISBN 13: 9780131100015

Publisher: Pearson College Div, 2004

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A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation. For Dietitians and those in family and consumer sciences.

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From the Publisher:

A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation... treating the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing, the effect of shifting demographics on trends in foods, and the increasing body of knowledge available to the general populace about nutrition.

From the Back Cover:

Introductory Foods, in its twelfth edition, is designed for the college student just beginning to study food preparation and processing. It aims to give these students a basic understanding of fundamental principles, along with an appreciation for food and the many roles it plays in human life and culture. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations in food processing are included. Throughout the text, photographs and drawings illustrate food preparation techniques and popular foods in contemporary society.

NEW IN THIS EDITION:

Over 400 new references, reflecting current information in food science, have been added throughout the text.
More than 150 new illustrations, including many in color, have been included.
Feature boxes, distributed throughout the text, with themes of Multicultural Cuisines, Hot Topics, and Healthy Eating, offer students new perspectives on timely food-related issues and trends. Topics such as ethnic foods in America, genetic engineering, probiotics, and wholegrain foods are explored.
New information about the use of knives and other basic kitchen equipment has been added in the chapter called Back to Basics.
Chapters have been grouped into new categories to support the ordering of content used by many instructors. As in previous editions, chapters are cross-referenced throughout the text.
Chapter summaries and a key term list have been included for the first time in this edition. These features, along with the end of the chapter study questions, are designed to assist students in their review of the chapter.

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