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Principles of Food Preparation
PART I FOOD SCIENCE
AND NUTRITION
1Food Selection
2 Food Evaluation
3 Chemistry of Food Composition
PART II FOOD SERVICE
4 Food Safety
5 Food Preparation Basics
6 Meal Management
PART III FOODS
PROTEIN—MEAT, POULTRY, FISH,
DAIRY, & EGGS
PROTEIN—MEAT, POULTRY, FISH,
DAIRY, & EGGS
7 Meat
8 Poultry
9 Fish and Shellfish
10 Milk
11 Cheese
12 Eggs
PHYTOCHEMICALS—VEGETABLES,
FRUITS, SOUPS, & SALADS
13 Vegetables and Legumes
14 Fruits
15 Soups, Salads, and Gelatins
COMPLEX CARBOHYDRATES—
CEREALS, FLOUR, BREADS
16 Cereal Grains and Pastas
17 Flours and Flour Mixtures
18 Starches and Sauces
19 Quick Breads
20 Yeast Breads
DESSERTS—REFINED
CARBOHYDRATES & FAT
21 Sweeteners
22 Fats and Oils
23 Cakes and Cookies
24 Pastries and Pies
25 Candy
26 Frozen Desserts
WATER—BEVERAGES
27 Beverages
PART IV FOOD INDUSTRY
28 Food Preservation
29 Government Food Regulations
30 Careers in Food and Nutrition
Food Selection
Food Evaluation
Chemistry of Food Composition
PART II FOOD SERVICE
4 Food Safety
Food Preparation Basic
Meal Management
vi
Contents
Accessories 136
Centerpieces 136
Pictorial Summary 137
Chapter Review and Exam Prep 138
References 138
Websites 139
PART III FOODS
PROTEIN—MEAT, POULTRY, FISH,
DAIRY, & EGGS
Meat
Poultry
Fish and Shellfish
Milk
C h e e s e
Eggs
PHYTOCHEMICALS–VEGETABLES,
FRUITS, SOUPS, & SALADS
Vegetables and Legumes
Fruits.
Soups, Salads, and Gelatins
COMPLEX CARBOHYDRATES—
CEREALS, FLOUR, BREADS
Cereal Grains and Pastas
Flours and Flour Mixtures
Starches and Sauce
Quick Breads
Yeast Breads
Sweeteners
Fats and Oils
Cakes and Cookies
Pastries and Pies
Candy
Frozen Desserts
Beverages
Food Preservation
Government Food Regulation
Careers in Food and Nutrition