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Introductory Foods, 15th edition

Published by Pearson (July 14, 2021) © 2020

  • Barbara Scheule Kent State University
  • Amanda Frye
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Introductory Foods is a market-leading introduction to all-things food. It's 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.

The revised 15th Edition dives deeper into food science. It also adds greater relevance through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products. Food science discussions now dive deeper into biochemical interactions within food products, the production of commercial and processed foods, and variations in international foods.

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

This publication contains markup to enable structural navigation and compatibility with assistive technologies. Images in the publication are fully described. The publication supports text reflow, is screen-reader friendly, and contains no content hazards known to cause adverse physical reactions.

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