Food fundamentals. PDF
Preview Food fundamentals.
(cid:18)(cid:144)(cid:144)(cid:88)(cid:3)(cid:18)(cid:193)(cid:140)(cid:88)(cid:56)(cid:137)(cid:97)(cid:140)(cid:188)(cid:56)(cid:134)(cid:180) (cid:29)(cid:56)(cid:177)(cid:116)(cid:56)(cid:177)(cid:97)(cid:188)(cid:3)(cid:29)(cid:79)(cid:51)(cid:127)(cid:134)(cid:134)(cid:127)(cid:56)(cid:137)(cid:180) (cid:44)(cid:97)(cid:140)(cid:188)(cid:124)(cid:3)(cid:13)(cid:88)(cid:127)(cid:188)(cid:127)(cid:144)(cid:140) Pearson New International Edition Food Fundamentals Margaret McWilliams Tenth Edition International_PCL_TP.indd 1 7/29/13 11:23 AM ISBN 10: 1-292-04063-7 ISBN 13: 978-1-292-04063-9 Pearson Education Limited Edinburgh Gate Harlow Essex CM20 2JE England and Associated Companies throughout the world Visit us on the World Wide Web at: www.pearsoned.co.uk © Pearson Education Limited 2014 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without either the prior written permission of the publisher or a licence permitting restricted copying in the United Kingdom issued by the Copyright Licensing Agency Ltd, Saffron House, 6–10 Kirby Street, London EC1N 8TS. All trademarks used herein are the property of their respective owners. The use of any trademark in this text does not vest in the author or publisher any trademark ownership rights in such trademarks, nor does the use of such trademarks imply any affi liation with or endorsement of this book by such owners. ISBN 10: 1-292-04063-7 ISBN 10: 1-269-37450-8 ISBN 13: 978-1-292-04063-9 ISBN 13: 978-1-269-37450-7 British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Printed in the United States of America Copyright_Pg_7_24.indd 1 7/29/13 11:28 AM 111122221357136803691393533575197 P E A R S O N C U S T O M L I B R AR Y Table of Contents 1. Food for Today Margaret McWilliams 1 2. Nutrition and Food Margaret McWilliams 15 3. Food Safety Margaret McWilliams 31 4. Factors in Food Preparation Margaret McWilliams 59 5. Vegetables Margaret McWilliams 77 6. Fruits Margaret McWilliams 113 7. Salads and Salad Dressings Margaret McWilliams 139 8. Fats and Oils Margaret McWilliams 163 9. Carbohydrates: Sugar Margaret McWilliams 185 10. Carbohydrates: Starches and Cereals Margaret McWilliams 203 11. Proteins: Milk and Cheese Margaret McWilliams 233 12. Proteins: Eggs Margaret McWilliams 265 13. Proteins: Meats, Poultry, and Fish Margaret McWilliams 297 I 333344444445791456671311517177 14. Leavening Agents Margaret McWilliams 341 15. Basics of Batters and Doughs Margaret McWilliams 353 16. Breads Margaret McWilliams 371 17. Cakes, Cookies, and Pastries Margaret McWilliams 391 18. Beverages Margaret McWilliams 415 19. Preserving Food Margaret McWilliams 441 20. Appendix: The Metric System Margaret McWilliams 457 21. Appendix: Some Food Additives Margaret McWilliams 461 22. Glossary Margaret McWilliams 467 Index 477 II Food for Today From Chapter 1 of Food Fundamentals, Tenth Edition. Margaret McWilliams. Copyright © 2013 by Pearson Education, Inc. All rights reserved. Thai shrimp arranged on a petal from a banana blossom are a healthful, tempting dish. Courtesy of Plycon Press. (cid:21) Food for Today Key Concepts Chapter Contents 1. Food professionals coor- Key Concepts Color dinate knowledge of food Introduction Science Note—Anatomy behaviors (e.g., nutritional Food Patterns of Flavor needs, health issues related Dining Venues Texture to diet) with preparation and evaluation of foods that Cultural Accent—Flavors Overall Appearance/Presentation meet consumer preferences from Abroad Judging Food and needs. Food Choices Subjective (Sensory) Evaluation 2. Food that is prepared well Impact on Health Objective Evaluation and presented attractively Industry Insight—Food Career Opportunities for Food appeals to all the senses for Health Professionals and adds significantly to the Determinants of Palatability Summary pleasure of life. Aroma Study Questions 3. People have a wide variety Taste Selected References of choices regarding what, where, when, and how much they eat (e.g., food Introduction prepared at home, carry- out items, and commercial Are you eating to live or living to eat? Your answer probably indicates that both establishments ranging from of these choices play a role in your life. Of course, it is necessary to eat a diet that fast-food franchises to fine supports health, and it also is possible for that food to bring considerable pleasure restaurants). and added interest to your life. Our global food supply and the ways in which 4. Food choices have a sig- these ingredients are prepared have greatly expanded menu choices. Never before nificant impact on people’s have there been so many opportunities for creating menus and dishes to enhance health over a period of time. the joy of the dining table. 5. Subjective (sensory) Your study of food and the science underlying its preparation will lead to and objective testing culinary success and set the stage for a lifetime of good eating. It also will broaden are key components of your knowledge of ingredients and products to provide a strong foundation for developing products and your professional career. Clearly, this is a win–win course of study. evaluating food. The ultimate goal of food preparation is to create dishes that please diners 6. Various career paths based while providing the nutrients needed for good health. This may sound simple, on food are available to but success comes from applying scientific principles to the procedures and today’s graduates. techniques used in cooking. Ingredients of high quality in the hands of a cre- ative chef are the prelude to dining pleasure (Figure 1). Well-prepared food satisfies all the senses and adds pleasure to the day. On the other hand, eating can seem boring or simply a matter of survival if the quality of preparation is poor. Unfortunately, food can even threaten survival if viable hazardous micro- organisms are present. Food must be prepared in a sanitary environment with careful attention paid to personal hygiene habits of workers, cleanliness of work surfaces and utensils to avoid cross contamination, and temperature control. cross contamination Introduction of microor- Food-borne illnesses have been traced to a wide spectrum of sources ranging from ganisms to a food when produce contaminated in the field to outbreaks due to inadequate heating and/or it comes in contact with refrigeration. All food handlers need to be vigilant to maintain food that is safe, a surface contaminated whether in a commercial setting or in the home. previously by another food. (cid:22) Food for Today Figure 1 Chefs are often a source of creative menu ideas. Courtesy of Plycon Press. FOOD PATTERNS Food professionals need to be in tune with the way people are choosing to eat, so food in the marketplace and in commercial venues will meet expectations for palatability and safety. Because patterns and preferences change, there is a continuing need for surveying and reviewing the food scene on an ongoing basis. This chapter highlights various aspects that shape and modify what people select to eat, changes that significantly influence food preparation and selection. Americans have a remarkable number of choices when they eat (Figure 2). Their patterns are extremely varied in number of meals and snacks, setting where eaten, and both the types and the quantities of foods. Conformity definitely is not the rule. Lifestyles and the economy are strong influences on how and what people eat. The hectic Figure 2 pace and demands on time that are placed by jobs and school often limit choices to grabbing food McDonald’s and Starbucks, at any opportunity or to carrying it from home. Even airline passengers may need to buy a portable ubiquitous competing food snack to avoid starvation as they race from flight to flight. Income or budget also has an important outlets, vie for consumers influence on where and what a person eats. The rapidly rising cost of food is causing many people, and their money on particularly those on limited incomes, to be increasingly restricted in the foods they buy. opposite street corners across from a high school. Health problems or concerns play an important role in food selection for many shoppers. Some people with dietary restrictions due to problems such as diabetes, high blood pressure, or Courtesy of Plycon Press. lactose or gluten intolerance are avid label readers as they seek suitable products. Issues such as nutrition and food safety are prominent in the minds of many as they shop for food to promote their health and well-being. Individual food preferences also determine food choices, and many of these favorite foods reflect family eating patterns. Not surprisingly, a special treat for one person may be a food that is shunned by somebody else (Figure 3). People clearly are entitled to their personal tastes. However, students preparing for careers centering on food need to think about it from a very broad per- spective, not simply from the limited viewpoint of what, where, and how they personally choose to eat. Dining Venues The recent economic downturn has increased the numbers of people eating meals at home, especially breakfast and dinner. Meals at home provide an (cid:23) Food for Today excellent opportunity for family members to coordinate and catch up with the happenings of the day. Conversation there can be easier than in a noisy restaurant where the din frequently makes it impossible to be heard. The advantage of this sociability at home may be offset a bit by the effort and time required to prepare a pleas- ing, healthful meal unless cooking is a coopera- tive project. Dishes from the deli section of the grocery store or a takeout order are time-saving options chosen by some people wishing to eat at home. Some use convenience foods extensively in their meal preparation, particularly during the week. Others prepare their own food, not only for family meals but also for special occasions. The creative opportunity provided by food prepara- Figure 3 tion is viewed as a delightful challenge by some, while others cheerfully buy prepared foods. Breakfasts featuring fried The results in terms of dining quality vary greatly from household to household. eggs and bacon and lunches People frequently eat meals away from home in a wide range of situations, even in the car highlighting comfort foods while driving to work or school. These may have been prepared at home, or they may be purchased tend to draw customers from a commercial food operation. Fast-food outlets are popular, particularly among young who are focused more on people and families with young children and limited income. Convenience, low cost, efficiency, flavor than health. Courtesy of and food choices geared toward their clientele are all factors that have contributed to the suc- Plycon Press. cess of these chains. The competition between various chains is great, but the leaders have been successful in adapting to consumer wishes (e.g., low-carbohydrate menu options) over the years, and their fans continue to come in for both snacks and meals. Schools, hospitals, and other institutional settings usually have cafeterias or dining rooms where people eat, either through choice or necessity (Figure 4). The quality of food served varies considerably from place to place, ranging from acceptable to excellent. The price also ranges from free school lunches for children who qualify under the federal program to $1500 or more per day in a special hospital unit catering to wealthy clients willing to pay for gourmet meals prepared by a highly trained chef. Figure 4 Lunchtime at the U.S. Naval Academy. Courtesy of Plycon Press. (cid:24)
The list of books you might like
