Features:

• Over 400 references reflecting current information in food science
• 150 illustrations and photographs
• Revised organization—29 new sidebars, all new chapter summaries and key terms added
• Back to Basics chapter added—Featuring knives and other basic kitchen equipment
• Updated meat and poultry chapters
• Provides information about foods gaining in popularity in society
• Feature boxes distributed throughout—With themes of Multicultural Cuisines, Hot Topics, and Healthy Eating
• Integrates scientific perspective of food preparation with food regulation, consumer trends, food safety, food technology, and current nutrition health issues
• FDA approved irradiation for fresh and frozen meat
• Fat replacers and olestra along with discussions of their role in food preparation
• Hazard Analysis and Critical Control Point (HACCP) system and its role in maintaining a safe food supply
• Headings and subheadings reinforce important points
• Bibliography references in each chapter

Introductory Foods continues to prepare thousands for careers as food scientists, foodservice managers, dietitians, and extension agents.

It provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text.

The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. This new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

Introductory Foods 12th edition is an invaluable resource to all those concerned with nutrition and foods!

Contents

1. Introduction
   1. Food Choices and Sensory Characteristics
   2. Food Economics and Convenience
   3. Food Safety
   4. Food Regulations and Standards

2. Principles of Cookery
   5. Back to Basics
   6. Heat Transfer in Cooking
   7. Microwave Cooking
   8. Seasoning and Flavoring Materials
   9. Food Composition

3. Fats, Frying and Emulsions
   10. Fats, Frying, and Emulsions

4. Sweeteners, Crystallization, Starch, and Cereal Grain
   11. Sweeteners and Sugar Cookery
   12. Frozen Desserts
   13. Starch
   14. Pasta and Cereal Grains

5. Bakery Products
   15. Batters and Dough
   16. Quick Breads
   17. Yeast Breads
   18. Cakes and Cookies
   19. Pastry

6. Vegetables, Fruits, and Salads
   20. Vegetables and Vegetable Preparation
   21. Fruits and Fruit Preparation
   22. Salads and Gelatin

7. Dairy Products and Eggs
   23. Milk and Milk Products
   24. Eggs and Egg Cookery

8. Meat, Poultry and Seafood
   25. Meat and Meat Cookery
   26. Poultry
   27. Seafood

9. Beverages
   28. Beverages

10. Food Preservation
    29. Food Preservation and Packaging
    30. Food Preservation by Freezing and Canning

Appendix

1. Weights and Measures
2. Temperature Control
3. Nutritive Value of Selected Foods
4. Glossary

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