The eighth edition of Food Fundamentals clearly explores the study of food preparation based on scientific principles, safety, palatability, and nutrition.

Key features of Food Fundamentals:

• Science notes
• Cultural accents
• Industry insights
• Web addresses for relevant sites
• Discussions of current topics
• Marginal definitions
• Chapter summaries
• Study questions
• Glossary
• More than 200 photos and illustrations

Contents

Section I: Today's Food Scene

1. Our Daily Bread
   • Key Concepts
   • Food patterns
   • Cultural Accent — Foreign Flavors
   • Impact on health
   • Determinants of Palatability
   • Taste
   • Science Note — Anatomy of Flavor
   • Challenges for Food Professionals
   • Industry Insight— Food for Health

2. Food Safety
   • Key Concepts
   • Why the Concern?
   • Industry Insight — HACCP
   • Maintaining Food Safely
   • Control of Food Waste
   • Potential Microorganisms in Foods
   • Food-borne Illnesses
   • Industry Insight— TSP
   • Additives
   • Why are additives used?
   • Natural Toxicants

Section II: Food Preparation

3. Factors in Food Preparation
   • Key Concepts
   • Basic Equipment
   • Safety in the Kitchen
   • Temperatures in Food Preparation
   • Principles of Heating Foods
   • Science Note — Heating by Microwaves

4. Vegetables
   • Structure
   • Science Note — Structure of Plant Foods.
   • Nutrient Content
   • Survey of Vegetables
   • Industry Insight — Biotechnology
   • Harvesting and Marketing
   • Selection
   • Storage
   • Vegetables in Menu Planning
   • Factors in Vegetable Cookery
   • Science Note — Pigments
   • Flavor
   • Preparation Procedures for Fresh Vegetables
   • Preparing Canned and Frozen Vegetables
   • Adding Interest

5. Fruits
   • Industry Insight — Products and Byproducts.
   • Composition of Fruits
   • Pigments
   • Nutritive Value
   • Marketing Aspects
   • Selection
   • Storage in the Home
   • Preparation Science Note — Osmotic Pressure

6. Salads and Salad Dressings
   • The Nutritional Perspective
   • Planning Salads
   • Types of Salads
   • Principles of Preparation
   • Science Note — Turgor
   • Science Note — Gelatin Gels
   • Serving Salads
   • Salad Dressings
   • Science Note — “Safe” Mayonnaise
   • Industry Insight — Diet Salad Dressing

7. Fats and Oils
   • Controversial Ingredients
   • Types of Fats and Oils
   • Lard
   • Butter
   • Cultural Accent — Ghee
   • Margarine
   • Whipped spreads
   • Shortenings
   • Salad oils
   • Cooking sprays
   • Science Note — Chemistry of Fats
   • Technology of Fats
   • Science Note — Fat Crystals
   • Storing Fats
   • Selecting Fats
   • Industry Insight — Fat Substitutes
   • Functions in Food Preparation
   • Performance of Fats in Food Preparation
   • Science Note — Chemical Changes in Fats

8. Carbohydrates: Sugar Cookery
   • Introducing the Carbohydrates
   • Industry Insight — Fructooligosaccharides
   • Sweetening Power
   • Science Note — Mono- and Disaccharides
   • Reactions of Sugar
   • Science Note — Caramelization Reactions
   • Types of Candies
   • Science Note — Saturated and Supersaturated Solutions
   • Cultural Accent — Turkish Delight

9. Carbohydrates: Starches and Cereal Cookery
   • Starch, A Key Polysaccharide
   • Starch Cookery
   • Cereals

10. Proteins: Milk and Cheese
    • Cultural Accent — Exotic Sources.
    • Nutritional Value of Milk
    • Keeping Milk Safe
    • Storage of Milk and Cream
    • Modifying Milk
    • Milk Products
    • Inspection and Grading.
    • Problems in Milk Cookery
    • Dairy Foams
    • Ice Creams and Other Frozen Desserts
    • Ingredients and their influence
    • Other factors
    • Cheeses

11. Proteins: Meats, Poultry, and Fish
    • Meats
    • Poultry
    • Fish
    • Soy Protein Products

12. Eggs
    • Introduction
    • Alternative to Fresh Eggs
    • Storage

13. Leavening Agents
    • Overview
    • Industry Insight — Acid Salts for Bakers
    • Air
    • Steam
    • Carbon Dioxide

14. Basics of Batters and Doughs
    • Introducing Flour Mixtures
    • Wheat Flour
    • Functions of Other Ingredients
    • Mixing Techniques
    • Baking
    • Treatment Following Baking
    • Adjustments to Altitude

15. Breads — Quick and Yeast
    • The World of Bread
    • Quick Breads
    • Yeast Breads

16. Cakes, Cookies, and Pastries
    • Short and Sweet
    • Cakes
    • Cookies
    • Pastry
    • Mixes

17. Beverages
    • The Symbol of Hospitality
    • Coffee
    • Tea
    • Cocoa and Chocolate
    • Fruit Beverages
    • Alcoholic Beverages

18. Preserving Food
    • Rationale
    • Preservation Methods

Section III: Food in the Context of Life

19. Nutrition and Food
    • Nutrition, the Ultimate Application of Food
    • Achieving Good Nutrition

20. Menu Planning and Meal Preparation
    • Putting It Together
    • Energy Management
    • Managing Costs
    • Time Management
    • Managing Leftovers

21. Meal Service and Hospitality
    • A Matter of Aesthetics and Hospitality
    • Table Appointments
    • Setting the Table
    • Cultural Accent — West meets East
    • Meal Service
    • Table Etiquette
    • Special Types of Hospitality

Appendices

• Measuring and Metrics
• Some Food Additives
• Glossary

Index

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ORDER NOW Food Fundamentals Eighth Edition by Margaret McWilliams 2006 • 550 pages • $102.00 + shipping Texas residents please add 6.75 % sales tax