Table of contents for Food fundamentals / Margaret McWilliams.

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Table of Contents
SECTION I - TODAY'S FOOD SCENE
1. Our Daily Bread
2. Food Safety 
SECTION II - FOOD PREPARATION
3. Factors in Food Preparation
4. Vegetables
5. Fruits
6. Salads and Salad Dressings
7. Fats and Oils
8. Carbohydrates: Sugar Cookery
9. Carbohydrates: Starches and Cereal Cookery
10. Proteins: Milk and Cheese
11. Proteins: Meats, Poultry, and Fish
12. Proteins: Eggs
13. Leavening Agents
14. Basics of Batters and Doughs
15. Breads - Quick and Yeast
16. Cakes, Cookies, and Pastries
17. Beverages
18. Preserving Food
SECTION III - FOOD IN THE CONTEXT OF LIFE
19. Nutrition and Food
20. Menu Planning and Preparation
21. Meal Service and Hospitality
Appendix A. Measuring and Metrics
Appendix B. Some Food Additives
Appendix C. Glossary
Index
	
SECTION I - TODAY'S FOOD SCENE
1. Our Daily Bread
Key Concepts
Food patterns
	Dining venues
Cultural Accent - Foreign Flavors
	Food choices
Impact on health 
Determinants of Palatability
	Aroma
Taste	
Science Note - Anatomy of Flavor
	Color
	Texture
	Overall appearance/presentation
Challenges for Food Professionals
Industry Insight- Food for Health
Summary
Study Questions
Into the Web
Selected References
2. Food Safety 
Key Concepts
Why the Concern?
Industry Insight - HACCP
Maintaining Food Safely
	The food handler
	Kitchen sanitation
	Storage conditions and practices
Control of Food Waste
	Short term
	Long term
Potential Microorganisms in Foods
	Sources and control of microorganisms
	Types of microorganisms
		Science Note - pH, Temperature, Osmosis
Food-borne Illnesses
	Bacterial poisoning
	Cultural Accent - Soy Sauce
	Viral poisoning
Industry Insight- TSP
	Parasites
	Chemicals
	Contaminants in fish
Additives
	What are additives?
Why are additives used?
	How are additives categorized?
	Incidental contaminants
Natural Toxicants
Summary
Study Questions
Into the Web
Selected References
SECTION II - FOOD PREPARATION
3. Factors in Food Preparation
Key Concepts
Basic Equipment
	Preparation equipment
		Industry Insight - Cutlery 
	Cooking equipment
		Cultural Accent - Woks to Omelet Pans
Safety in the Kitchen
Temperatures in Food Preparation
	Freezing temperatures
	Intermediate temperatures
	Boiling temperatures
	Frying temperatures
	Thermometers
Principles of Heating Foods
	Conduction
	Convection
	Radiation
Science Note - Heating by Microwaves
Summary
Study Questions 
Into the Web
Selected References
4. Vegetables 
Key Concepts
Classification
Structure
Science Note - Structure of Plant Foods
Nutrient Content
Survey of Vegetables
Industry Insight - Biotechnology
Harvesting and Marketing
Selection
	Fresh vegetables
	Cultural Accent - Chili Peppers
	Frozen and canned vegetables
Storage
Vegetables in Menu Planning
Factors in Vegetable Cookery
	Nutritional factors
	Texture
	Color
Science Note - Pigments
Flavor
Preparation Procedures for Fresh Vegetables
	Preliminary steps
	Boiling
	Steaming
	Simmering
	Broiling
	Baking
	Frying
	Stir-frying or panning
	Other techniques
Preparing Canned and Frozen Vegetables
	Canned vegetables
	Frozen vegetables
Adding Interest
Summary
Study Questions
Into the Web
Selected References
5. Fruits
Key Concepts
Classification
Industry Insight - Products and Byproducts
Composition of Fruits
Pigments
Nutritive Value
Marketing Aspects
Selection
	Fresh fruits
		Cultural Accent - Choices from Afar
	Canned and frozen fruits
	Dried fruits
Storage in the Home
Preparation
	Raw fruits
	Simmered fruits
Science Note - Osmotic Pressure
	Other preparation procedures
	Preparation using canned and frozen fruits
Summary
Study Questions
Into the Web
Selected References
6. Salads and Salad Dressings
Key Concepts
The Nutritional Perspective
Planning Salads
	Role in the meal
	Arrangement and shape
	Color
	Flavor
	Cultural Accent - Parsley, Italian Parsley, or Cilantro?
	Texture
Types of Salads
	Fruit salads
	Vegetable salads
	Gelatin salads
	High-protein salads
	Garnishes
Principles of Preparation
	Washing
	Handling of greens
Science Note - Turgor
	Gelatin salads
Science Note - Gelatin Gels
Serving Salads
Salad Dressings
	Temporary emulsion
	Semi-permanent emulsion
	Permanent emulsion
Science Note - "Safe" Mayonnaise
	Cooked salad dressings
	Varying salad dressings
	Evaluating salad dressings
Industry Insight - Diet Salad Dressing
Summary
Study Questions
Into the Web
Selected References
7. Fats and Oils
Key Concepts
Controversial Ingredients
Types of Fats and Oils
Lard
Butter
Cultural Accent - Ghee
Margarine
Whipped spreads
Shortenings
Salad oils
Cooking sprays
Science Note - Chemistry of Fats
Technology of Fats
	Origin of the fat
	Rendering
	Refining
	Hydrogenating
	Blending and tempering
	Winterizing
Science Note - Fat Crystals
Storing Fats
Selecting Fats
	Spreads
	Frying
	Salad dressings
	Baked products
Industry Insight - Fat Substitutes
Functions in Food Preparation
	Palatability
	Textural influences
	Cooking medium
Performance of Fats in Food Preparation
	Shortening value
	Frying
Science Note - Chemical Changes in Fats
	Summary
Study Questions
Into the Web
	Selected References	
8. Carbohydrates: Sugar Cookery
	Key Concepts
Introducing the Carbohydrates
	Sugars in the Marketplace
		Granulated sugar
		Frosting sugar
		Confectioner's sugar
		Raw sugar
		Brown sugar
		Maple sugar and syrup
		Molasses
		Corn syrup
		Honey
		Other sweeteners
Industry Insight - Fructooligosaccharides
Sweetening Power
Science Note - Mono- and Disaccharides
Reactions of Sugar	
	Hydrolysis
	Caramelization
Science Note - Caramelization Reactions
Types of Candies
	Crystalline candies
Science Note - Saturated and Supersaturated Solutions
		Amorphous candies
Cultural Accent - Turkish Delight
Summary
Study Questions
Into the Web
Selected References
Chapter 9. Carbohydrates: Starches and Cereal Cookery
	Key Concepts
Starch, A Key Polysaccharide
		Sources
		Starch in food preparation
		Dextrinization
		Gelatinization
		Science Note - A Chemical and Physical Portrait
		Factors influencing properties
Science Note - Chemical Degradation
	Starch gels
Industry Insight - Freeze-Thaw Stability
	Starch products
Starch Cookery
	White sauces
	Gravies
	Cream soups
	Cornstarch puddings
Cereals
	Cereals in the diet
	Grain structure
	Nutritional contribution
	Commercial processing
	Corn and barley
	Rice
		Science Note - Characteristics of Rice Grains
	Cultural Accent - Mochi 
		Wheat 
		Other grains
		Storage
		Preparation of cereals
	Summary
Study Questions
Into the Web
	Selected References	
10. Proteins: Milk and Cheese
	Key Concepts
Introduction
	Cultural Accent - Exotic Sources
	Nutritional Value of Milk
	Keeping Milk Safe
	Storage of Milk and Cream
	Modifying Milk
		Homogenization
		Fortification
	Milk Products
		Fluid milks
		Canned milks
		Dry milks
		Creams
		Frozen milk products
		Imitation milk and whiteners
	Inspection and Grading
	Problems in Milk Cookery
		Science Note - Proteins and Denaturation
		Scum formation
		Scorching
		Curdling
		Science Note - pH and Protein Denaturation
		Clotting of milk
	Dairy Foams
		Whipped cream
		Evaporated milk foams
		Nonfat dried milk foams
	Ice Creams and Other Frozen Desserts
		Crystallization
Ingredients and their influence
Other factors
		Evaluation and selection
	Cheeses
		Origins and applications
		Types of cheese
		Natural cheese
		Process cheese
		Cheese cookery
		Industry Insight - Whey Products
	Summary
Study Questions
Into the Web
	Selected References	
11. Proteins: Meats, Poultry, and Fish
	Key Concepts
Meats
		Definition of meats
		Muscle
		Connective tissue
			Science Note - Collagen and Gelatin
		Fat
		Nutritional contributions
		Preparing meat for the market
			Industry Insights - High Tech and Cattle
			Cultural Accents - Kobe Beef
		Inspection
		Grading
		Selection and care
		Selecting an appropriate cookery method
		Dry heat methods
		Moist heat method
Poultry
		Classification
		Shopping for Poultry
		Storage
		Cookery
Fish
		Kinds of fish
		Inspection and grading
		Selection and care
		Fish cookery
Soy Protein Products
Summary
Study Questions
Into the Web
Selected References
12.Eggs
	Key Concepts
Introduction
	Industry Insights - Unique Options
	Nutritive Value
	Structure
	Selection and Storage
		Deteriorative changes
		Grading
		Weight classes
		Designer Eggs
Alternative to Fresh Eggs
		Frozen eggs
		Dried eggs
		Egg substitutes	
Storage
	Egg Cookery
		Functional roles
			Science Notes - Factors Influencing Denaturation
			Science Note - Egg Foams
		In the shell
		Out of the shell
		Custards
		Cream puddings and pies
			Cultural Accents -- Quiche
		Meringues
		Fluffy omelets
	SoufflÄs
		Foam cakes 
	
	Summary
	Study Questions
	Into the Web
	Selected References
13. Leavening Agents
	Key Concepts
Overview
	Air
		Amount of manipulation
		Viscosity of the batter
		Nature of the ingredients
		Bench time
	Steam
	Carbon Dioxide
		Biological agents
		Chemical agents
			Science Note - Baking Powders
		Commercial leavening agents
 Industry Insight - Acid Salts for Bakers
	Summary
	Study Questions
	Into the Web
	Selected References	
14. Basics of Batters and Doughs
	Key Concepts
Introducing Flour Mixtures
	Wheat Flour
		Milling
		Bleaching and maturing
		Enrichment
		Types of flour
		Use of flour in baked products
		Science Note - Flour Proteins and Lipids
		Cultural Accents - Rice Paper
	Functions of Other Ingredients
		Eggs
		Sugar
		Salt
		Leavening agents
		Liquids
		Fats and oils
		Industry Insights - Using Alternatives
	Mixing Techniques
	Baking
	Treatment Following Baking
		Industry Insights - Anti-staling Enzyme
	Adjustments to Altitude
	Summary
	Study Questions
	Into the Web
	Selected References	
15. Breads - Quick and Yeast
	Key Concepts
The World of Bread
	Quick Breads
		Ingredients for variety
		Comparison of quick breads
		Science Note - Flour/Liquid Ratios
		Muffins
		Fruit and nut breads
		Biscuits
		Cake doughnuts
		Waffles and pancakes
		Popovers
		Cream puffs
		Cultural Accent -- Naan
	Yeast Breads
		Straight dough method
		Sponge method
		Rapidmix method
		Bread machines
		Factors in yeast quality
		Managing yeast bread preparation
		Industry Insights - Staling
		Sourdough
	Summary
	Study Question
	Into the Web
	Selected References	
16. Cakes, Cookies, and Pastries
	Key Concepts
"Short and Sweet" 
	Cakes
		Foam cakes
		Shortened cakes
		Industry Insights - Bakery Blends
		Science Note - High Altitude Baking
	Cookies
	Pastry
		Ingredients
		Preparation
		Factors influencing tenderness
		Flakiness in pastry
		Evaluation of pies
			Cultural Accents -- Empanadas
		Puff pastry
	Mixes
	Summary
	Study Questions
	Into the Web
	Selected References
17. Beverages
	Key Concepts
The Symbol of Hospitality
	Coffee
		Production
		Constituents of coffee
		Science Note - Chemical Constituents in Beverages
		Selecting coffee
		Preparing the beverage
		Evaluating coffee
		Cultural Accent - La Dolca Vita
		Iced coffee
	Tea
		Types of tea
		Preparing the beverage
		Cultural Accent - Japanese Tea Ceremony
		Evaluating tea
		Iced tea
		Instant tea
		Herb teas
	Cocoa and Chocolate
		Processing of cocoa and chocolate
		Preparing the beverage
		Substitutions
		Industry Insight - Quenching Thirst
	Fruit Beverages
	Alcoholic Beverages
	Summary
	Study Questions
	Into the Web
	Selected References
18. Preserving Food 
	Key Concepts
Rationale
	Preservation Methods
		Canning
			Science Note - Acidity and Canning Methods
		Freezing
		Preserving with sugar
			Science Note - The Pectic Substances
		Drying
			 Cultural Insight - Pemmican
		Irradiation
			Industry Insight - Commercial Approaches		
		High Pressure Processing			
	Summary
	Selected References
	Study Questions 
SECTION III - FOOD IN THE CONTEXT OF LIFE
19. Nutrition and Food
	Key Concepts
Nutrition, the Ultimate Application of Food
		Carbohydrates
		Lipids
		Proteins
		Minerals
		Vitamins
		Dietary Reference Intakes
	Achieving Good Nutrition
		The Food Guide Pyramid
		Cultural Accent - The Food Guide Pagoda
		Buying good nutrition
		Industry Insight - Nutritional Claims
		Science Note - Trans Fatty Acids
		Retaining the nutrients in food
	Summary
	Study Questions
	Into the Web
	Selected References
20. Menu Planning and Meal Preparation
	Key Concepts
Putting It Together
		Planning for good nutrition
		Sensory aspects of meal planning
		Cultural Accent - Blending Cuisines
	Energy Management
		Human energy
		Appliances
	Managing Costs
		Planning
		The shopping list
		Industry Insight - Ingredients for Customers
		Consumer aids
		Comparison shopping
	Time Management
	Managing Leftovers
		Preplanning
		Care of leftovers
	Summary
	Study Questions
	Into the Web
	Selected References
	
21. Meal Service and Hospitality
	Key Concepts
A Matter of Aesthetics and Hospitality
	Table Appointments
		Linens
		Centerpieces
		Flatware
		Dishes
		Glassware
	Setting the Table
	Cultural Accent - West meets East
	Meal Service
	Table Etiquette
	Special Types of Hospitality
		Buffets
		Teas and coffees
	Summary
	Study Questions
	Into the Web
	Selected References
Appendix A. Measuring and Metrics
Appendix B. Some Food Additives
Appendix C. Glossary
Index 
	
	
	 
	

Library of Congress Subject Headings for this publication:

Food.
Cookery.