Understanding Food

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