Illustrated Guide to Food Preparation (11e) : 9780132738750

Illustrated Guide to Food Preparation (11e)

Mcwilliams
 
Edition
 
11
ISBN
 
9780132738750
ISBN 10
 
0132738759
Published
 
12/03/2012
Published by
 
Pages
 
408
Format
 
Out of stock
 
Title type
 
 
 
Description

For first-year introductory foods courses; and first or second-year courses in Dietetics/Consumer & Family Sciences, Food & Nutrition, Nutrition Science, Food Science, or Food Technology.

 

 

Uniting scientific and aesthetic principles with laboratory realities, students learn about the distinctive characteristics of a wide range of ingredients, and develop the skills and knowledge they need to cost-effectively create delicious and nourishing dishes.  Reflecting society’s growing focus on locally-grown foods, phytochemicals, and weight control, this edition deepens its emphasis on preparing fruits and vegetables in appetising ways.


Throughout, recipes have been tailored to minimise calories and maximise appeal. Many are integrated in an updated meal management chapter showing how to create appealing, nutritious dishes within tight budgets and schedules. Topic coverage includes: fruits/vegetables; salads/dressings; sugar, starch, cereals, and eggs; meats, poultry, and fish; breads, cakes, cookies, and pies; beverages, and preservation.

 

Table of contents
  • 1. Laboratory Basics
  • 2. Vegetables
  • 3. Fruits
  • 4. Salads and Salad Dressings
  • 5. Sugar Cookery
  • 6. Starch and Cereal Cookery
  • 7. Milk and Cheese
  • 8. Egg Cookery
  • 9. Meats, Poultry, and Fish
  • 10. Breads
  • 11. Cakes and Cookies
  • 12. Pies
  • 13. Beverages
  • 14. Food Preservation
  • 15. Meal Management
  • Appendix A. The Metric System
New to this edition

Updated to reflect current concerns about weight control and vegetarian diets, and to more tightly link nutritious and appealing food with effective meal management.

 

Updated! Contains new recipes and other content reflecting growing concerns about weight control, as well as increased interest in vegetarian diets—including updates related to the US government’s new MyPlate program

  • Helps students respond to increased concern about obesity and healthy eating 

Improved! Updated meal management chapter—integrating recipes from throughout the book that illustrate how to plan menus consistent with good nutrition, consumer appeal, and effective cost and time management

  • Helps students prepare for giving customers and clients the nutrition and appealing menu items they want, within today’s challenging budget and resource limitations

 

Updated! More current photos—wherever necessary

  • Promotes visual learning, familiarizing students with new or unfamiliar foods and processes 

Updated! Content revised throughout—wherever appropriate

  • Gives students confidence they are learning current information and mastering current techniques 

Updated! Updated references to closely related resources—including complementary titles by the same author

  • Makes it easier for students to use this book with complementary texts
Features & benefits

Prepares students for all types of food preparation. Includes thorough and modular coverage of fruits, vegetables, salads, dressings, sugar, starch, cereals, eggs, meats, poultry, fish, breads, cakes, cookies, pies, and beverages.

 

Links scientific principles to real-world food preparation. Includes recipes that have been developed and tested to illustrate the scientific principles underlying the preparation of foods. Early chapters on starch and sugar focus directly on the science and techniques involved in their preparation, and fats and protein-rich foods are also discussed in depth.

 

Helps students deliver superior nutrition and appealing meals within budgetary and time constraints. Includes a full chapter on effective meal management that uses many of the book’s recipes as examples.

 

Helps students master essential techniques related to personal and food safety. Introduces essential safety standards for working in food laboratories upfront in Chapter 1.

 

Prepares students to participate in all aspects of food preservation, thereby controlling cost and improving value. Introduces the principles and techniques of food preservation using heat (canning), freezing, and added sugar and/or acid.

 

Flexible enough to support both full-class and individual experimentation. Presents some experiments in forms that can be performed by an entire class, and other laboratory sessions in forms designed to be performed individually.

 

Supports efficient, effective learning and review. Contains proven pedagogical features including clear chapter objectives and concise key concepts listings;

 

Makes complex procedures easier to learn. Teaches complex procedures through clear, numbered, step-by-step instructions.

 

Promotes intuitive, visual learning. Contains many photographs that illustrate complex food preparation techniques (e.g.., soufflé preparation), making them easier to follow and use.

 

Prepares students for both day-to-day and “special event” meal preparation. Includes tested recipes for both daily meals and special events.

 

Encourages students to record their own observations. Contains charts in each chapter where students can record observations on the food they’ve prepared in the laboratory.

 

Provides recipes that are easy to scale. Provides scaling for both 2 and 4 servings to support diverse lab environments.