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Introductory foods / Marion Bennion, Barbara Scheule.

By: Contributor(s): Publication details: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2004.Edition: 12th edDescription: xvi, 878 p. : ill. (some col.) ; 29 cmISBN:
  • 0131100017
  • 0131911287 (Int. ed.)
Subject(s): DDC classification:
  • 641.3 BEN
Contents:
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.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 1

 641.3 BEN (Browse shelf(Opens below)) 1 Available SBSxx,36000,03,GR 5000057208

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.