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020			_a130394866
040			_cNULRC
050			_aTX 354 .M39 2006
100			_aMcWilliams, Margaret _eauthor
245		0	_aFood fundamentals / _cMargaret McWilliams
250			_aEighth Edition.
260			_aNew Jersey : _bPearson Prentice Hall, _cc2006
300			_axx, 550 pages : _billustrations ; _c26 cm.
504			_aIncludes index.
505			_aSECTION 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
520			_a"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."
650			_aFOOD
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