Introductory Foods, 15th edition

  • Barbara Scheule, 
  • Amanda Frye

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Introductory Foods is an engaging practical survey of food science and our food supply for use in your professional career and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach makes it a well-rounded resource for food preparation labs.

Published by Pearson (July 14th 2021) - Copyright © 2020

ISBN-13: 9780137526345

Subject: Culinary Arts & Hospitality Management

Category: Food Science

Table of contents

1. Factors Influencing Food Choices
2. Food Safety
3. Food Regulations and Standards
4. Equipment and Recipe Basics
5. Heat Transfer in Cooking
6. Seasonings, Flavorings, and Food Additives
7. Food Composition
8. Fats, Frying, and Emulsions
9. Sweeteners and Sugar Cookery
10. Frozen Desserts
11. Starch
12. Cereal Grains, Noodles, and Pasta
13. Flour Mixtures: Batters and Doughs
14. Quick Breads
15. Yeast Breads
16. Cakes, Cookies, and Crackers
17. Pies and Pastry
18. Vegetables and Vegetable Preparation
19. Alternative Proteins
20. Fruits and Fruit Preparation
21. Salads, Gelatin Salads, and Table Olives
22. Milk, Cheese, and Other Milk Products
23. Eggs and Egg Cookery
24. Meat and Meat Cookery
25. Poultry
26. Seafood
27. Beverages
28. Food Packaging and Preservation

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