Introductory foods /
Barbara Scheule, Marion Bennion.
- 14th ed.
- Boston : Pearson, 2015.
- xiv, 623 p., 16 pages of plates : charts, (some col.) photos, diagrs.
Includes bibliographical references.
Food choices and sensory characteristics -- Food economics and convenience -- Food safety -- Food regulations and standards -- Back to basics -- Heat transfer in cooking -- Microwave cooking -- Seasonings, flavorings, and food additives -- Food composition -- Fats, frying, and emulsions -- Sweeteners and sugar cookery -- Frozen desserts -- Starch -- Pasta and cereal grains -- Batters and doughs -- Quick breads -- Yeast breads -- Cakes and cookies -- Pastry -- Vegetables and vegetable preparation -- Fruits and fruit preparation -- Salads and gelatin salads -- Milk and milk products -- Eggs and egg cookery -- Meat and meat cookery -- Poultry -- Seafood -- Beverages -- Food preservation and packaging -- Food preservation by freezing and canning.