Dimensions of food

著者

    • Vaclavik, Vickie
    • Pimentel, Marcia
    • Devine, Marjorie M.

書誌事項

Dimensions of food

Vickie A. Vaclavik , Marcia H. Pimentel, and Marjorie M. Devine

CRC/Taylor & Francis, 2006

6th ed

  • pbk

大学図書館所蔵 件 / 全9件

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注記

Includes bibliographical references

HTTP:URL=http://www.loc.gov/catdir/enhancements/fy0654/2005058198-d.html Information=Publisher description

内容説明・目次

内容説明

The sixth edition of Dimensions of Food explores the relationship between good nutrition and optimum heatlh, as well as the connection between careful food preparation and wholesome eating. It allows for the exploration and understanding of the multidimensional nature of food and how to maximize the culinary experience. The first part of the book explores the economic, nutritional, palatability, sanitation, chemical, and processing aspects of food. The demonstrations and exercises in the second part of the book provide basic understanding of the functional and structural properties of various food groups, including starches, fruits and vegetables, eggs, dairy, meat, poultry, and fish. The third part features microwave cookery, focusing on effective procedures for foods such as heating and defrosting, while the fourth part discusses creative meal planning and preparation. The book also includes extensive appendices covering timely topics such as current legislation governing food supply, recent dietary guidelines, meat and egg safe cooking regulations, cooking terms, cuisine terminology, as well as a buying guide and a spice and herb chart. What's New in the Sixth Edition: th Includes a new section, Dietitian's Notes, that appears in numerous chapters and provides relevant health information th Provides the latest American Dietary Guidelines and the updated Food Pyramid th Offers expanded recipe selection, representing more cultural and geographic diversity th Presents additional photos and figures to illustrate concepts th Provides useful appendices and updated website addresses th Contains perforated pages designed for ease of use

目次

DIMENSIONS OF FOOD Economic Dimensions Nutritional Dimensions Palatability Dimensions Chemical Dimensions Sanitary Dimensions Food Processing Dimensions FOOD PRINCIPLES Measurements, Use of Ingredients, and Laboratory Techniques Cereal and Starch Fruits and Vegetables Meat, Poultry, and Fish Plant Proteins Eggs and Egg Products Milk and Milk Products Fats and Oils Sugars, Sweeteners Batters and Doughs HEATING FOODS BY MICROWAVE Microwave Cooking MEAL MANAGEMENT Meal Management APPENDICES A. Legislation Governing the Food Supply B. Food Guides and Dietary Guidelines C. Some Food Equivalents D. Average Serving or Portion of Foods E. Food Additives F. pH of Some Common Foods G-I Major Bacterial Foodborne Illnesses G-II. Meat and Egg Cooking Regulations H. Heat Transfer I. Symbols for Measurements and Weights J. Notes on Test for Presence of Ascorbic Acid K-I. Cooking Terms K-II. Cuisine Terminology L. Buying Guide M. Spice and Herb Chart N. Plant Proteins O. Websites -Frozen Desserts

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