03366oam 2200589 450 991015306240332120230803220510.01-292-05440-9(CKB)2550000001160538(SSID)ssj0001257316(PQKBManifestationID)12500217(PQKBTitleCode)TC0001257316(PQKBWorkID)11275369(PQKB)11411944(MiAaPQ)EBC5174326(MiAaPQ)EBC5187060(MiAaPQ)EBC5832755(MiAaPQ)EBC5138415(MiAaPQ)EBC6399648(Au-PeEL)EBL5138415(OCoLC)1017005561(EXLCZ)99255000000116053820210428d2014 uy 0engurcnu||||||||txtccrFood fundamentals /Margaret McWilliamsTenth edition.Harlow, England :Pearson Education, Limited,[2014]©20141 online resource (72 pages) illustrations (some color)Always LearningIncludes index.1-292-04063-7 1-306-12381-X Includes bibliographical references and index.Cover -- Table of Contents -- 1. Food for Today -- 2. Nutrition and Food -- 3. Food Safety -- 4. Factors in Food Preparation -- 5. Vegetables -- 6. Fruits -- 7. Salads and Salad Dressings -- 8. Fats and Oils -- 9. Carbohydrates: Sugar -- 10. Carbohydrates: Starches and Cereals -- 11. Proteins: Milk and Cheese -- 12. Proteins: Eggs -- 13. Proteins: Meats, Poultry, and Fish -- 14. Leavening Agents -- 15. Basics of Batters and Doughs -- 16. Breads -- 17. Cakes, Cookies, and Pastries -- 18. Beverages -- 19. Preserving Food -- 20. Appendix: The Metric System -- 21. Appendix: Some Food Additives -- 22. Glossary -- Index.For introductory courses serving students who intend to pursue degrees and careers in food science, dietetics, or nutrition.   This text integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and "Cultural Accents" features present a global perspective. Study aids include "Key Concepts" chapter roadmaps; "Science Notes" and "Industry Insights"; "Judging Points" to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.Always learning.CookingCooking.641McWilliams Margaret507645MiAaPQMiAaPQUtOrBLWBOOK9910153062403321Food fundamentals3411147UNINA