Introductory Foods
Pearson (Verlag)
978-0-13-455276-7 (ISBN)
A market-¿leading introduction to all things food
Introductory Foods is a practical, market¿-leading introduction to the fundamental principles of food preparation. It explores food science and technology, consumption trends, safety issues, government regulations, and the role of food in culture and health. A scientific approach to examining the ingredients and techniques used in food service environments makes this a well-rounded resource for courses with food preparation labs. The 15th edition makes food and its science more relevant to the lives of today’s college students, engaging them in discussions of topics such as farm-to-table, commercial and processed food, and vegan food products.
About our authors Barbara Scheule completed her Doctoral and Master of Science degrees at Kansas State University in Hospitality Management and Institutional Food Service Management; her dietetic internship at the University of Oregon Health Sciences Center; and her Bachelor of Science degree at the University of Nebraska, with dual majors in Human Nutrition and Foodservice Management and Education and Family Resources. Prior to joining the Kent State University faculty, Barbara was a manager for 16 years in a University Dining Services known for “from scratch” food preparation and award-winning special events and menus. She is the faculty advisor for the Student Chapter of Club Managers Association of America and teaches classes on food study, foodservice management, hospitality service quality, professionalism in hospitality management, and research seminar. Amanda Frye has a multi-decade history as an educator, food service manager, small business owner, and a social and political activist. A registered dietitian and food scientist, she has campaigned for environmental and agriculture awareness in Southern California and has written for various publications. Over the last two decades she has raised four children on a hobby farm, where she resides with her husband in Redlands, California.
1. Factors Influencing Food Choices
2. Food Safety
3. Food Regulations and Standards
4. Equipment and Recipe Basics
5. Heat Transfer in Cooking
6. Seasonings, Flavorings, and Food Additives
7. Food Composition
8. Fats, Frying, and Emulsions
9. Sweeteners and Sugar Cookery
10. Frozen Desserts
11. Starch
12. Cereal Grains, Noodles, and Pasta
13. Flour Mixtures: Batters and Doughs
14. Quick Breads
15. Yeast Breads
16. Cakes, Cookies, and Crackers
17. Pies and Pastry
18. Vegetables and Vegetable Preparation
19. Alternative Proteins
20. Fruits and Fruit Preparation
21. Salads, Gelatin Salads, and Table Olives
22. Milk, Cheese, and Other Milk Products
23. Eggs and Egg Cookery
24. Meat and Meat Cookery
25. Poultry
26. Seafood
27. Beverages
28. Food Packaging and Preservation
| Erscheinungsdatum | 06.08.2019 |
|---|---|
| Sprache | englisch |
| Maße | 100 x 100 mm |
| Gewicht | 100 g |
| Themenwelt | Schulbuch / Wörterbuch ► Schulbuch / Allgemeinbildende Schulen |
| Wirtschaft | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-13-455276-8 / 0134552768 |
| ISBN-13 | 978-0-13-455276-7 / 9780134552767 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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