Understanding Food

Description

Cover Brief Contents Contents Preface About the Author Part I: Food Science and Nutrition Chapter 1: Food Selection Sensory Criteria Nutritional Criteria Cultural Criteria Religious Criteria Psychological and Sociological Criteria Budgetary Criteria Chapter Review and Exam Prep Chapter 2: Food Evaluation Sensory (Subjective) Evaluation Objective Evaluation Chapter Review and Exam Prep Chapter 3: Chemistry of Food Composition Basic Food Chemistry: The Six Key Atoms (CHNOPS) Water Carbohydrates Lipids (Fats) Proteins Vitamins and Minerals Nonnutritive Food Components Chapter Review and Exam Prep Part II: Food Service Chapter 4: Food Safety What Is a Foodborne Illness? Biological Hazards-Living Culprits Bacterial Food Infections Bacterial Food Intoxications Bacterial Toxin-Mediated Infections Chemical Hazards-Harmful Chemicals in Food Physical Hazards-Objects in Food Food Allergy, Intolerance, and Sensitivity Preventing Foodborne Illness Proper Use of Thermometers Chapter Review and Exam Prep Chapter 5: Food Preparation Basics Heating Foods Types of Moist-Heat Preparation Types of Dry-Heat Preparation Types of Heat Transfer Measuring Heat Cutlery Techniques Measuring Ingredients Mixing Techniques Seasonings and Flavorings Chapter Review and Exam Prep Chapter 6: Meal Management Food-Service Organization Types of Meal Planning Purchasing Time Management Types of Meal Service Table Settings Chapter Review and Exam Prep Part III: Foods Chapter 7: Meat Types of Meats Composition of Meats Purchasing Meats Preparation of Meats Storage of Meats Chapter Review and Exam Prep Chapter 8: Poultry Classification of Poultry Composition of Poultry Purchasing Poultry Preparation of Poultry Storage of Poultry Chapter Review and Exam Prep Chapter 9: Fish and Shellfish Classification of Fish and Shellfish Composition of Fish Purchasing Fish and Shellfish Preparation of Fish and Shellfish Storage of Fish and Shellfish Chapter Review and Exam Prep Chapter 10: Milk Functions of Milk in Foods Composition of Milk Purchasing Milk Types of Milk Milk Products in Food Preparation Storage of Milk Products Chapter Review and Exam Prep Chapter 11: Cheese Classification of Cheeses Cheese Production Purchasing Cheese Food Preparation with Cheese Storage of Cheese Chapter Review and Exam Prep Chapter 12: Eggs Composition of Eggs Purchasing Eggs Types of Eggs Functions of Eggs in Foods Preparation of Eggs Storage of Eggs Chapter Review and Exam Prep Chapter 13: Vegetables and Legumes Classification of Vegetables Composition of Vegetables Purchasing Vegetables Legumes Preparation of Vegetables Storage of Vegetables Chapter Review and Exam Prep Chapter 14: Fruits Classification of Fruits Composition of Fruits Purchasing Fruits Preparation of Fruits Storage of Fruits Chapter Review and Exam Prep Chapter 15: Soups, Salads, and Gelatins Soups Salads Gelatins Chapter Review and Exam Prep Chapter 16: Cereal Grains and Pastas Composition of Cereal Grains Uses of Cereal Grains General Types of Cereal Grains Cereal Grains Containing Gluten Gluten-Free Cereal Grains Preparation of Cereal Grains Storage of Cereal Grains Pastas Preparation of Pasta Storage of Pasta Chapter Review and Exam Prep Chapter 17: Flours and Flour Mixtures Flours Flour Mixture Ingredients Preparation of Baked Goods Storage of Flour and Flour Mixtures Chapter Review and Exam Prep Chapter 18: Starches and Sauces Starch Characteristics Starch Transformations Sauces Storage of Starches and Sauces Chapter Review and Exam Prep Chapter 19: Quick Breads Preparation of Quick Breads Varieties of Quick Breads Chapter Review and Exam Prep Chapter 20: Yeast Breads Preparation of Yeast Breads Types of Yeast Breads Storage of Yeast Breads Chapter Review and Exam Prep Chapter 21: Sweeteners Natural Sweeteners Nonnutritive Sweeteners Functions of Sugars in Foods Chapter Review and Exam Prep Chapter 22: Fats and Oils Functions of Fats in Food Types of Fats Fat Replacers Food Preparation with Fats Storage of Fats Chapter Review and Exam Prep Chapter 23: Cakes and Cookies Types of Cakes Preparation of Cakes Frostings/Icings Storage of Cakes Types of Cookies Preparation of Cookies Storage of Cookies Chapter Review and Exam Prep Chapter 24: Pastries and Pies Types of Pastry Preparation of Pastry Storage of Pastry Chapter Review and Exam Prep Chapter 25: Candy Classification of Candies Preparation of Candy Chocolate Storage of Candy Chapter Review and Exam Prep Chapter 26: Frozen Desserts Types of Frozen Desserts Preparation of Frozen Desserts Storage of Frozen Desserts Chapter Review and Exam Prep Chapter 27: Beverages Water Carbonated Soft Drinks Functional Beverages Coffee Tea Dairy Beverages Alcoholic Beverages Chapter Review and Exam Prep Part IV: Food Industry Chapter 28: Food Preservation Food Spoilage Food Preservation Methods Cold Preservation Heat Preservation Other Preservation Methods Nutrient Retention Chapter Review and Exam Prep Chapter 29: Government Food Regulations Federal Food Laws Food and Drug Administration U.S. Department of Agriculture Environmental Protection Agency Centers for Disease Control and Prevention Other Regulatory Agencies International Agencies Chapter Review and Exam Prep Chapter 30: Careers in Food and Nutrition Three Major Food and Nutrition Areas Nutrition Science and Dietetics Food Science Food Service Graduate School Chapter Review and Exam Prep Appendixes Appendix A: Food Preparation Equipment Appendix B: Food Yields Appendix C: Substitution of Ingredients Appendix D: Flavorings and Seasonings Appendix E: Common Food Additives Appendix F: Answers to Multiple-Choice Questions Glossary Index