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- Includes bibliographical references and index.
- (NOTE: Each chapter concludes with Summary, Study Questions, Into the Web, and Selected References.) SECTION I -- TODAY'S FOOD SCENE. 1. Our Daily Bread. Key Concepts. Food patterns. Dining venues. Cultural Accent -- Foreign Flavors. Food choices. Impact on health. Determinants of Palatability. Aroma. Taste. Science Note -- Anatomy of Flavor. Color. Texture. Overall appearance/presentation. Challenges for Food Professionals. Industry Insight-- Food for Health. 2. Food Safety. Key Concepts. Why the Concern? Industry Insight -- HACCP. Maintaining Food Safely. The food handler. Kitchen sanitation. Storage conditions and practices. Control of Food Waste. Short term. Long term. Potential Microorganisms in Foods. Sources and control of microorganisms. Types of microorganisms. Science Note -- pH, Temperature, Osmosis. Food-borne Illnesses. Bacterial poisoning. Cultural Accent -- Soy Sauce. Viral poisoning. Industry Insight-- TSP. Parasites. Chemicals. Contaminants in fish. Additives. What are additives? Why are additives used? How are additives categorized? Incidental contaminants. Natural Toxicants.SECTION II -- FOOD PREPARATION. 3. Factors in Food Preparation. Key Concepts. Basic Equipment. Preparation equipment. Industry Insight -- Cutlery . Cooking equipment. Cultural Accent -- Woks to Omelet Pans. Safety in the Kitchen. Temperatures in Food Preparation. Freezing temperatures. Intermediate temperatures. Boiling temperatures. Frying temperatures. Thermometers. Principles of Heating Foods. Conduction. Convection. Radiation. Science Note -- Heating by Microwaves. 4. Vegetables. Key Concepts. Classification. Structure. Science Note -- Structure of Plant Foods. Nutrient Content. Survey of Vegetables. Industry Insight -- Biotechnology. Harvesting and Marketing. Selection. Fresh vegetables. Cultural Accent -- Chili Peppers. Frozen and canned vegetables. Storage. Vegetables in Menu Planning. Factors in Vegetable Cookery. Nutritional factors. Texture. Co.
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