Basic FoodsAbstract: Information on nutrition in food preparation and combined food science and nutrition disciplines are presented for beginning foods classes and students with minors in nutrition and foods. Utensils, measurements, and general principles involved in food preparation are discussed. Separate detailed discussions given include: food fats, salads and salad dressings, fruits, vegetables, cereals, starches, leavening agents, breads and cakes, gelatin, meats, poultry, seafood eggs, milk products, soups, casseroles, protein plants, sandwiches, desserts and beverages. The discussions stress basic descriptions and nutritional facts, without the inclusion of recipes. Special discussions are given for preserving food and for planning, preparing, and serving meals. Numerous tables are included. (wz). |
Contents
Fat in Nutrition 6 Carbohydrates in Nutrition | 9 |
Food Composition Tables 16 Nutrient Fortification of Foods 17 | 17 |
Vegetables 121 | 24 |
Copyright | |
42 other sections not shown
Common terms and phrases
added bacteria baked products baking powder baking soda batter beans biscuits boiling brown cabbage calories cause cells cereal grains cheese color contain cooked vegetables cookies corn cream crust custard dessert dough dressing dried effect egg white endosperm enzymes fatty acids fermentation Figure filling flavor foam food preparation foodborne illness freezing fresh frozen fruits and vegetables gelatin gluten green heat ingredients juice leavening Leavening Agents legumes lettuce liquid margarine meal meat meringue method microwave microwave oven milk mixed mixture muffin nutrients Nutritional nuts onions oven pasta pastry pectin pigments popovers potatoes prevent protein puffs quick breads rancidity refrigerator rice Roast rolled salad salt sauce seeds served sliced small amount soft soups starch starch paste steam storage sugar syrup table fat teaspoon temperature tender texture thickening tomato triticale U.S. Department vitamins wheat flour yeast yolk