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Food Fundamentals 10th Edition c2013 McWilliams

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Books : Educational : English
      

Food Fundamentals, 10th Edition (c2013),
textbook by Margaret McWilliams.

TEXTBOOK INFO:
https://www.pearsonhighered.com/program/Mc-Williams-Food-Fundamentals-10th-Edition/PGM23454.html
(ISBN-13:
9780132747738)

COURSE: For introductory courses serving students who intend to pursue degrees and careers in
food science, dietetics, or nutrition.

PITCH: «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.»

BRIEF CONTENTS:
CONTENTS
(with direct page links)
SECTION ONE - Foundation for Food Study
.1 Food for Today
.2 Nutrition and
Food
.3 Food Safety
SECTION TWO - Food Preparation
.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
SECTION THREE - Food in the Context of Life
.20 Menu Planning and Meal Preparation
.21 Meal Service and Hospitality
APPENDICES:
- A: The Metric
System
- B: S ome Food Additives
Glossary
INDEX (with direct page links)
INSERT: Colour
Photographs

FILE INFO: paginated, bookmarked, true PDF (22 MB).


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