Introductory foods /
Marion Bennion, Barbara Scheule.
- Twelfth edition.
- xvi, 878 pages : illustrations (some colour) ; 29 cm
Includes bibliographical references and index.
Introduction. Food choices and sensory characteristics ; Food economics and convenience ; Food safety ; Food regulations and standards -- Principles of cookery. Back to basics ; Heat transfer in cooking ; Microwave cooking ; Seasoning and flavoring materials ; Food composition -- Fats, frying, and emulsions -- Sweeteners, crystallization, starch, and cereal grains. Sweeteners and sugar cookery ; Frozen desserts ; Starch ; Pasta and cereal grains -- Bakery products. Batters and doughs ; Quick breads ; Yeast breads ; Cakes and cookies ; Pastry -- Fruits, vegetables, and salads. Vegetables and vegetable preparation ; Fruits and fruit preparation ; Salads and gelatin -- Dairy products and eggs. Milk and milk products ; Eggs and egg cookery -- Meat, poultry, and seafood. Meat and meat cookery ; Poultry ; Seafood -- Beverages -- Food preservation. Food preservation and packaging ; 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.