TY  - BOOK
AU  - Bennion,Marion
AU  - Scheule,Barbara
TI  - Introductory foods
SN  - 0131100017
AV  - TX354 .B46 2004
U1  - 641.3 21
PY  - 2004///]
CY  - Upper Saddle River, N.J.
PB  - Pearson/Prentice Hall
KW  - Food
KW  - Cooking
N1  - 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
ER  -