Food fundamentals /
McWilliams, Margaret
Food fundamentals / Margaret McWilliams - Eighth Edition. - New Jersey : Pearson Prentice Hall, c2006 - xx, 550 pages : illustrations ; 26 cm.
Includes index.
SECTION I - TODAY'S FOOD SCENE. 1. Our Daily Bread. 2. Food Safety. SECTION II - FOOD PREPARATION. 3. Factors in Food Preparation. 4. Vegetables. 5. Fruits. 6. Salads and Salad Dressings. 7. Fats and Oils. 8. Carbohydrates: Sugar Cookery. 9. Carbohydrates: Starches and Cereal Cookery. 10. Proteins: Milk and Cheese. 11. Proteins: Meats, Poultry, and Fish. 12. Eggs. 13. Leavening Agents. 14. Basics of Batters and Doughs. 15. Breads - Quick and Yeast. 16. Cakes, Cookies, and Pastries. 17. Beverages. 18. Preserving Food. SECTION III - FOOD IN THE CONTEXT OF LIFE. 19. Nutrition and Food.20. Menu Planning and Meal Preparation.21. Meal Service and Hospitality
"This eighth edition of Food Fundamentals clearly explores the study of food preparation based on scientific principles, safety, palatability, and nutrition. The broad subject of food is presented in three sections including Today's Food Scene, Food Preparation, and Food in the Context of Life. Book jacket."
130394866
FOOD
TX 354 .M39 2006
Food fundamentals / Margaret McWilliams - Eighth Edition. - New Jersey : Pearson Prentice Hall, c2006 - xx, 550 pages : illustrations ; 26 cm.
Includes index.
SECTION I - TODAY'S FOOD SCENE. 1. Our Daily Bread. 2. Food Safety. SECTION II - FOOD PREPARATION. 3. Factors in Food Preparation. 4. Vegetables. 5. Fruits. 6. Salads and Salad Dressings. 7. Fats and Oils. 8. Carbohydrates: Sugar Cookery. 9. Carbohydrates: Starches and Cereal Cookery. 10. Proteins: Milk and Cheese. 11. Proteins: Meats, Poultry, and Fish. 12. Eggs. 13. Leavening Agents. 14. Basics of Batters and Doughs. 15. Breads - Quick and Yeast. 16. Cakes, Cookies, and Pastries. 17. Beverages. 18. Preserving Food. SECTION III - FOOD IN THE CONTEXT OF LIFE. 19. Nutrition and Food.20. Menu Planning and Meal Preparation.21. Meal Service and Hospitality
"This eighth edition of Food Fundamentals clearly explores the study of food preparation based on scientific principles, safety, palatability, and nutrition. The broad subject of food is presented in three sections including Today's Food Scene, Food Preparation, and Food in the Context of Life. Book jacket."
130394866
FOOD
TX 354 .M39 2006