Bennion, Marion, 1925-
Introductory foods / Marion Bennion, Barbara Scheule. - 12th ed. - Upper Saddle River, N.J. : Pearson/Prentice Hall, 2004. - xvi, 878 p. : ill. (some col.) ; 29 cm.
Includes index
Feature Boxes. - Preface. - Introduction. - 1. Food Choices and Sensory Characteristics. - 2. Food Economics and Convenience. - 3. Food Safety. - 4. Food Regulations and Standards. - Principles of Cookery. - 5. Back to Basics. - 6. Heat Transfer in Cooking. - 7. Microwave Cooking. - 8. Seasoning and Flavoring Materials. - 9. Food Composition. - Fats, Frying, and Emulsions. - 10. Fats, Fraying, and Emulsions. - Sweeteners, Crystallization, Starch, and Cereal Grains. - 11. Sweeteners and Sugar Cookery. - 12. Frozen Desserts. - 13. Starch. - 14. Pasta and Cereal Grains. - Bakery Products. - 15. Batters and Doughs. - 16. Quick Breads. - 17. Yeast Breads. - 18. Cakes and Cookies. - 19. Pastry. - Fruits, Vegetables, and Salads. - 20. Vegetables and Vegetable Preparation. - 21. Fruits and Fruit Preparation. - 22. Salads and Gelatin. - Dairy Products and Eggs. - 23. Milk and Milk Products. - 24. Eggs and Egg Cookery. - Meat, Poultry, and Seafood. - 25. Meat and Meat Cookery. - 26. Poultry. - 27. Seafood. - Beverages. - 28. Beverages. - Food Preservation. - 29. Food Preservation and Packaging. - 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. - Index.
0131100017 0131911287 (Int. ed.)
Food.
Cooking
641.3 / BEN
Introductory foods / Marion Bennion, Barbara Scheule. - 12th ed. - Upper Saddle River, N.J. : Pearson/Prentice Hall, 2004. - xvi, 878 p. : ill. (some col.) ; 29 cm.
Includes index
Feature Boxes. - Preface. - Introduction. - 1. Food Choices and Sensory Characteristics. - 2. Food Economics and Convenience. - 3. Food Safety. - 4. Food Regulations and Standards. - Principles of Cookery. - 5. Back to Basics. - 6. Heat Transfer in Cooking. - 7. Microwave Cooking. - 8. Seasoning and Flavoring Materials. - 9. Food Composition. - Fats, Frying, and Emulsions. - 10. Fats, Fraying, and Emulsions. - Sweeteners, Crystallization, Starch, and Cereal Grains. - 11. Sweeteners and Sugar Cookery. - 12. Frozen Desserts. - 13. Starch. - 14. Pasta and Cereal Grains. - Bakery Products. - 15. Batters and Doughs. - 16. Quick Breads. - 17. Yeast Breads. - 18. Cakes and Cookies. - 19. Pastry. - Fruits, Vegetables, and Salads. - 20. Vegetables and Vegetable Preparation. - 21. Fruits and Fruit Preparation. - 22. Salads and Gelatin. - Dairy Products and Eggs. - 23. Milk and Milk Products. - 24. Eggs and Egg Cookery. - Meat, Poultry, and Seafood. - 25. Meat and Meat Cookery. - 26. Poultry. - 27. Seafood. - Beverages. - 28. Beverages. - Food Preservation. - 29. Food Preservation and Packaging. - 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. - Index.
0131100017 0131911287 (Int. ed.)
Food.
Cooking
641.3 / BEN