Food Fundamentals explains the how’s and the why’s that are basic to the production of safe, high-quality foods.

This book will help readers develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. It integrates scientific principles of food preparation with the basic production techniques.

Contents

Section I: Foundation for Food Study

1. Food for Today
2. Nutrition and Food
3. Food Safety

Section II: Food Preparation

4. Factors in Food Preparation
5. Vegetables
6. Fruits
7. Salads and Salad Dressings
8. Fats and Oils
9. Carbohydrates: Sugar
10. Carbohydrates: Starches and Cereals
11. Proteins: Milk and Cheese
12. Proteins: Eggs
13. Proteins: Meats, Poultry, and Fish
14. Leavening Agents
15. Basics of Batters and Doughs
16. Breads
17. Cakes, Cookies, and Pastries
18. Beverages
19. Preserving Food

Section III: Food in the Context of Life

20. Menu Planning and Meal Preparation
21. Meal Service and Hoospitality

Index

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ORDER NOW Food Fundamentals Eighth Edition by Margaret McWilliams 2009 (available now) • 545 pages • $104.00 + shipping Texas residents please add 6.75 % sales tax