Overview

For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colours and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.

Full Product Details

Author:   Barbara Scheule ,  Amanda Frye, MS, RDN
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   15th edition
Dimensions:   Width: 10.00cm , Height: 10.00cm , Length: 10.00cm
Weight:   0.100kg
ISBN:  

9780134552767

ISBN 10:   0134552768
Pages:   896
Publication Date:   29 January 2020
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

1. Factors Influencing Food Choices 2. Food Safety 3. Food Regulations and Standards 4. Equipment and Recipe Basics 5. Heat Transfer in Cooking 6. Seasonings, Flavorings, and Food Additives 7. Food Composition 8. Fats, Frying, and Emulsions 9. Sweeteners and Sugar Cookery 10. Frozen Desserts 11. Starch 12. Cereal Grains, Noodles, and Pasta 13. Flour Mixtures: Batters and Doughs 14. Quick Breads 15. Yeast Breads 16. Cakes, Cookies, and Crackers 17. Pies and Pastry 18. Vegetables and Vegetable Preparation 19. Alternative Proteins 20. Fruits and Fruit Preparation 21. Salads, Gelatin Salads, and Table Olives 22. Milk, Cheese, and Other Milk Products 23. Eggs and Egg Cookery 24. Meat and Meat Cookery 25. Poultry 26. Seafood 27. Beverages 28. Food Packaging and Preservation

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Author Information

Barbara Scheule completed her Doctoral and Master of Science degrees at Kansas State University in Hospitality Management and Institutional Food Service Management; her dietetic internship at the University of Oregon Health Sciences Center; and her Bachelor of Science degree at the University of Nebraska, with dual majors in Human Nutrition and Foodservice Management and Education and Family Resources. Prior to joining the Kent State University faculty, Barbara was a manager for 16 years in a University Dining Services known for ""from scratch"" food preparation and award-winning special events and menus. She is the faculty advisor for the Student Chapter of Club Managers Association of America and teaches classes on food study, foodservice management, hospitality service quality, professionalism in hospitality management, and research seminar. Amanda Frye has a multi-decade history as an educator, food service manager, small business owner, and a social and political activist. A registered dietitian and food scientist, she has campaigned for environmental and agriculture awareness in Southern California and has written for various publications. Over the last two decades she has raised four children on a hobby farm, where she resides with her husband in Redlands, California.

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