Scheule, Barbara <br/><br/>
Introductory foods / 
Barbara Scheule and Marion Bennion 
 - 14th Edition. 
 - Singapore :  Pearson Education South Asia Pte Ltd,  c2017 
 - xiv, 623 pages :  illustrations ;  27 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Food choices and sensory characteristics -- Food economics and convenience -- Food safety -- Food regulations and standards -- Back to basics -- Heat transfer in cooking -- Microwave cooking -- Seasonings, flavorings, and food additives -- Food composition -- Fats, frying, and emulsions -- Sweeteners and sugar cookery -- Frozen desserts -- Starch -- Pasta and cereal grains -- Batters and doughs -- Quick breads -- Yeast breads -- Cakes and cookies -- Pastry -- Vegetables and vegetable preparation -- Fruits and fruit preparation -- Salads and gelatin salads -- Milk and milk products -- Eggs and egg cookery -- Meat and meat cookery -- Poultry -- Seafood -- Beverages -- Food preservation and packaging -- Food preservation by freezing and canning. 
<br/><br/><label>ISBN: </label>9789813130968 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD
<br/><br/><label>LC Class. No.: </label>TX 354 .S34 2017