Efnisyfirlit

• 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 2: Food Evaluation
    • Sensory (Subjective) Evaluation
    • Objective Evaluation
  • 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
• 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 5: Food Preparation
    • 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 6: Meal Management
    • Food-Service Organization
    • Types of Meal Planning
    • Purchasing
    • Time Management
    • Types of Meal Service
    • Table Settings
• Part III: Foods
  • Chapter 7: Meat
    • Types of Meats
    • Composition of Meats
    • Purchasing Meats
    • Preparation of Meats
    • Storage of Meats
  • Chapter 8: Poultry
    • Classification of Poultry
    • Composition of Poultry
    • Purchasing Poultry
    • Preparation of Poultry
    • Storage of Poultry
  • 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 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 11: Cheese
    • Classification of Cheeses
    • Cheese Production
    • Purchasing Cheese
    • Food Preparation with Cheese
    • Storage of Cheese
  • Chapter 12: Eggs
    • Composition of Eggs
    • Purchasing Eggs
    • Types of Eggs
    • Functions of Eggs in Foods
    • Preparation of Eggs
    • Storage of Eggs
  • Chapter 13: Vegetables and Legumes
    • Classification of Vegetables
    • Composition of Vegetables
    • Purchasing Vegetables
    • Legumes
    • Preparation of Vegetables
    • Storage of Vegetables
  • Chapter 14: Fruits
    • Classification of Fruits
    • Composition of Fruits
    • Purchasing Fruits
    • Preparation of Fruits
    • Storage of Fruits
  • Chapter 15: Soups, Salads, and Gelatins
    • Soups
    • Salads
    • Gelatins
  • 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 Gra
    • Storage of Cereal Grains
    • Pastas
    • Preparation of Pasta
    • Storage of Pasta
  • Chapter 17: Flours and Flour Mixtures
    • Flours
    • Flour Mixture Ingredients
    • Preparation of Baked Goods
    • Storage of Flour and Flour Mixtures
  • Chapter 18: Starches and Sauces
    • Starch Characteristics
    • Starch Transformations
    • Sauces
    • Storage of Starches and Sauces
  • Chapter 19: Quick Breads
    • Preparation of Quick Breads
    • Varieties of Quick Breads
  • Chapter 20: Yeast Breads
    • Preparation of Yeast Breads
    • Types of Yeast Breads
    • Storage of Yeast Breads
  • Chapter 21: Sweeteners
    • Natural Sweeteners
    • Nonnutritive Sweeteners
    • Functions of Sugars in Foods
  • Chapter 22: Fats and Oils
    • Functions of Fats in Food
    • Types of Fats
    • Fat Replacers
    • Food Preparation with Fats
    • Storage of Fats
  • 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 24: Pastries and Pies
    • Types of Pastry
    • Preparation of Pastry
    • Storage of Pastry
  • Chapter 25: Candy
    • Classification of Candies
    • Preparation of Candy
    • Chocolate
    • Storage of Candy
  • Chapter 26: Frozen Desserts
    • Types of Frozen Desserts
    • Preparation of Frozen Desserts
    • Storage of Frozen Desserts
  • Chapter 27: Beverages
    • Water
    • Carbonated Soft Drinks
    • Functional Beverages
    • Coffee
    • Tea
    • Dairy Beverages
    • Alcoholic Beverages
• Part IV: Food Industry
  • Chapter 28: Food Preservation
    • Food Spoilage
    • Food Preservation Methods
    • Cold Preservation
    • Heat Preservation
    • Other Preservation Methods
    • Nutrient Retention
  • 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 30: Careers in Food and Nutrition
    • Three Major Food and Nutrition Areas
    • Nutrition Science and Dietetics
    • Food Science
    • Food Service
    • Graduate School
• 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

UM RAFBÆKUR Á HEIMKAUP.IS

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Fleiri góðir kostir
- Þú getur prentað síður úr bókinni (innan þeirra marka sem útgefandinn setur)
- Möguleiki á tengingu við annað stafrænt og gagnvirkt efni, svo sem myndbönd eða spurningar úr efninu
- Auðvelt að afrita og líma efni/texta fyrir t.d. heimaverkefni eða ritgerðir
- Styður tækni sem hjálpar nemendum með sjón- eða heyrnarskerðingu