Basic Foods

Front Cover
Holt, Rinehart and Winston, 1987 - Cooking - 604 pages
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Contents

PART FOUR
4
UUoter
11
Nutrient Retention
20
Preventing Foodborne Illness
38
Cnergy in Food
52
nergu Transfer
59
Microwave Cooking
63
fldvantages and Disadvantages of Microwave
69
Nutritional Value of Soups
378
Fat Chemistry
381
Processing of Food Fats
387
Characteristics of Food Fats
398
Preparation of mulsions
404
26
410
Wheat Flour
416
Sanitary Quality and Storage of Flours
427

Characteristics and Classification
76
Colloidal Dispersions
84
Carbohydrate Chemistry
91
Hydrolysis of Carbohydrates
98
Fruit and Vegetable Juices and Drinks
107
Coffee
113
Pharmacological ffects of Some
120
10
138
Overrun in Frozen Desserts
144
13
194
Preparation of Fresh Fruits 152 Cooking Cereal Grains
204
12
210
Cooking Vegetables 182 Starch Pastes
216
Nutritional Quality of Vegetables and Storage of Starch and Starch Pastes
225
16
242
Preparation of Gelatin Mixtures
246
Composition of Milk
252
Types of Cheeses
260
Imitation Dairy Products
270
18
276
Sanitary Quality and Storage of ggs
286
Nutritional Value of ggs
294
Physical Properties of Foams
301
Gelatin Foams
308
Postslaughter Changes in Muscle
316
Tenderness in Meat
330
Storage and Sanitary Quality of Meat
339
Seafood
350
22
357
Other Nonmeat Sources of Protein
364
Soups
372
28
441
Microwave Baking
454
Pie Fillings
466
30
473
31
489
Chiffon Cakes
495
Baking Veast Breads
506
Care and Storage of Veast Products
512
Regulatory Agencies
518
Meal Planning
527
Meal Service
535
Waiting on Tables
547
RPPNDIX flFRNC TRBLS
567
Interconversions of Volumes and Weights in the Nonmetric System
568
Interconversions of Metric and Nonmetric Systems of Volumes and Weights
569
Interconversion of Celsius and Fahrenheit Temperature Scales
570
Common Con Sizes
571
Dipper Sizes and equivalent Measures
572
Substitution of One Ingredient for flnother
573
Food Vields and Measures
574
Basic Seven Food Groups
589
Recommended Daily Dietary flllouuances RDR
590
estimated Safe and Rdequate Daily Dietary Intakes of Rdditionol Selected Vitamins and Minerals
591
U S Recommended Daily fillowances U S RDR
592
The pH of Some Common Foods and Food Ingredients
593
Seasonings and Their Compatibility with Foods
594
References on Home Food Preservation
596
Index
597
Quality in Frozen Desserts 147
598
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