Research Catalog

Title

Food fundamentals / Margaret McWilliams.

Author

McWilliams, Margaret.

Publication

Upper Saddle River, NJ : Pearson Prentice Hall, 2006.

Items in the Library & Off-site

Details

Description

xxiii, 550 pages : illustrations (some color); 25 cm

Subjects

• Cooking
• Food

Bibliography (note)

• Includes bibliographical references and index.

Contents

Section I. Today's Food Scene -- Chapter 1. Our Daily Bread -- Food Patterns -- Impact on Health -- Determinants of Palatability -- Career Opportunities for Food Professionals -- Chapter 2. Food Safety -- Why the Concern? -- Maintaining Food Safely -- Control of Food Waste -- Potential Microorganisms in Foods -- Food-Borne Illnesses -- Additives -- Natural Toxicants -- Section II. Food Preparation -- Chapter 3. Factors in Food Preparation -- Basic Equipment -- Safety in the Kitchen -- Temperatures in Food Preparation -- Thermometers -- Principles of Heating Foods -- Chapter 4. Vegetables -- Classification -- Structure -- Nutrient Content -- Survey of Vegetables -- Harvesting and Marketing -- Selection -- Storage -- Vegetables in Menu Planning -- Factors in Vegetable Cookery -- Preparation Procedures for Fresh Vegetables -- Preparing Canned and Frozen Vegetables -- Adding Interest -- Chapter 5. Fruits -- Classification -- Composition of Fruits -- Pigments -- Nutritive Value -- Marketing Aspects -- Selection -- Storage in the Home -- Preparation -- Chapter 6. Salads and Salad Dressings -- The Nutritional Perspective -- Planning Salads -- Types of Salads -- Principles of Preparation -- Serving Salads -- Salad Dressings -- Chapter 7. Fats and Oils -- Controversial Ingredients -- Types of Fats and Oils -- Technology of Fats -- Storing Fats -- Selecting Fats -- Functions in Food Preparation -- Performance of Fats in Food Preparation -- Chapter 8. Carbohydrates: Sugar -- Introducing the Carbohydrates -- Sugars in the Marketplace -- Sweetening Power -- Reactions of Sugar -- Types of Candies -- Chapter 9. Carbohydrates: Starches and Cereals -- Starch, A Key Polysaccharide -- Starch Cookery -- Cereals -- Chapter 10. Proteins: Milk and Cheese -- 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 -- Cheeses -- Chapter 11. Proteins: Meats, Poultry, and Fish -- Meats -- Poultry -- Fish -- Soy Protein Products -- Chapter 12. Proteins: Eggs -- Nutritional Value -- Structure -- Selection -- Alternatives to Fresh Eggs -- Storage -- Egg Cookery -- Chapter 13. Leavening Agents -- Air -- Steam -- Carbon Dioxide -- Chapter 14. Basics of Batters and Doughs -- Introducing Flour Mixtures -- Wheat Flour -- Functions of Other Ingredients -- Mixing Techniques -- Baking -- Treatment Following Baking -- Adjustments for Altitude -- Chapter 15. Breads -- The World of Bread -- Quick Breads -- Yeast Breads -- Chapter 16. Cakes, Cookies, and Pastries -- "Short and Sweet" -- Cakes -- Cookies -- Pastry -- Mixes -- Chapter 17. Beverages -- The Symbol of Hospitality -- Coffee -- Tea -- Cocoa and Chocolate -- Fruit Beverages -- Alcoholic Beverages -- Chapter 18. Preserving Food -- Preservation Methods -- Section III. Food in the Context of Life -- Chapter 19. Nutrition and Food -- Nutrition, the Ultimate Application of Food -- Achieving Good Nutrition -- Chapter 20. Menu Planning and Meal Preparation -- Putting it Together -- Energy Management -- Managing Costs -- Time Management -- Managing Leftovers -- Chapter 21. Meal Service and Hospitality -- A Matter of Aesthetics and Practicality -- Table Appointments -- Setting the Table -- Meal Service -- Table Etiquette -- Special Types of Hospitality.

ISBN

• 0130394866
• 9780130394866

LCCN

2005005329

OCLC

• ocm58043024
• 58043024
• SCSB-5367338

Owning Institutions

Columbia University Libraries