Introductory Foods

A market-leading introduction to all things food.

Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.

Teaching and Learning Experience

This text will provide a better teaching and learning experience—for you and your students. It provides:

• A practical perspective: Chapters help students connect text material to the real world.
• Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture.
• Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field.
• Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.

INTRODUCTION

Chapter 1 Food Choices and Sensory Characteristics

Chapter 2 Food Economics and Convenience

Chapter 3 Food Safety

Chapter 4 Food Regulations and Standards

PRINCIPLES OF COOKERY

Chapter 5 Back to Basics

Chapter 6 Heat Transfer in Cooking

Chapter 7 Microwave Cooking

Chapter 8 Seasonings, Flavorings, and Food Additives

Chapter 9 Food Composition 

Chapter 10 Fats, frying, and Emulsions

SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS

Chapter 11 Sweeteners and Sugar Cookery

Chapter 12 Frozen Desserts

Chapter 13 Starch

Chapter 14 Pasta and Cereal Grains

BAKERY PRODUCTS

Chapter 15 Batters and Doughs

Chapter 16 Quick Breads

Chapter 17 Yeast Breads

Chapter 18 Cakes and Cookies

Chapter 19 Pastry 

FRUITS, VEGETABLES, AND SALADS

Chapter 20 Vegetables and Vegetable Preparation

Chapter 21 Fruits and Fruit Preparation

Chapter 22 Salads and Gelatin Salads  

DAIRY PRODUCTS AND EGGS

Chapter 23 Milk and Milk Products

Chapter 24 Eggs and Egg Cookery  

MEAT, POULTRY, AND SEAFOOD

Chapter 25 Meat and Meat Cookery

Chapter 26 Poultry Chapter 27 Seafood 

BEVERAGES

Chapter 28 Beverages

FOOD PRESERVATION

Chapter 29 Food Preservation and Packaging

Chapter 30 Food Preservation by Freezing and Canning 

Appendix A Weights and Measures

Appendix B Temperature Control

Appendix C Nutritive Value of Selected Foods

Appendix D Glossary

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.