Food Fundamentals

Аннотация

and solving the challenges you will face in your career. This text provides a broad foundation for studying and working with food. The scientific bases for practices and procedures are integrated with discussions on ingredients as sources of nutrients and as components of products. The effects of preparation techniques are discussed in the context of the science underlying various aspects of preparation: manipulation, ingredients and ratios, effects of heat and cold, storage, preservation, and evaluation. In today’s world, this curriculum needs to include foods from cultures around the world. A broader cultural perspective is provided by the feature “Cultural Accents” and by illustrations of exotic foods from distant countries. Several study aids are included to assist you in your study. A chapter outline and “Key Concepts” introduce each chapter and provide a road map to the subjects that are discussed. Key words defined in the margin and an extensive glossary are aids to expanding your professional vocabulary. The “Science Note” boxes are of particular interest to readers wishing to develop a deeper understanding of the science that underlies what is happening in the laboratory. The “Industry Insight” feature brings some industrial applications into the picture. Numerous illustrations enhance understanding of various topics throughout. “Judging Points” for many products are included to emphasize the importance of product evaluation and the knowledge needed to improve them. Web addresses are included to guide students to accurate, pertinent information on the various topics being studied. The summary at the end of each chapter provides a review of the key topics discussed. Study questions reinforce the learning process.