Understanding Food 6th Edition by Amy Brown 8214355443 9798214355443

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ISBN-10 :  8214355443 

ISBN-13 :  9798214355443

Author:  Amy C. Brown 

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines, UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 6th Edition, is now available with MindTap Nutrition, a digital teaching and learning platform that powers students from memorization to mastery.

Understanding Food 6th Table of contents:

Part I. Food Science and Nutrition
Chapter 1. Food Selection
Sensory Criteria
Sight
Odor
Taste
Touch
Hearing
Nutritional Criteria
Weight Management
Dietary Guidelines for Americans
ChooseMyPlate
Consumer Dietary Changes
Cultural Criteria
Ethnic Influences
Place of Birth
Geography and Climate
Cultural Influences on Manners
Religious Criteria
Buddhism
Hinduism
Seventh-Day Adventist Church
Church of Jesus Christ of Latter-Day Saints (Mormon Church)
Judaism
Islam
Psychological and Sociological Criteria
Bioengineering
History of Biotechnology
Organic Foods
“Natural” Foods
Processed Foods
Budgetary Criteria
Pictorial Summary 1. Food Selection
Chapter Review and Exam Prep
Useful Websites
Chapter 2. Food Evaluation
Sensory (Subjective) Evaluation
Two Types of Sensory Testing
Analytical (Effective) Tests
Affective (Acceptance or Preference) Tests
Taste Panels
Sample Preparation
Objective Evaluation
Physical Tests
Chemical Tests
Comparison of Sensory and Objective Evaluations
Summary 2. Food Evaluation
Chapter Review and Exam Prep
Useful Websites
Chapter 3. Chemistry of Food Composition
Basic Food Chemistry: The Six Key Atoms (CHNOPS)
Water
Water Content in Foods
Composition of Water
Measuring Heat Energy
Specific Heat
Freezing Point
Melting Point
Boiling Point
Hard vs. Soft Water
Functions of Water in Food
Solvent
Chemical Reactions
Carbohydrates
Foods High in Carbohydrates
Composition of Carbohydrates
Functions of Carbohydrates in Foods
Lipids (Fats)
Foods High in Lipids
Composition of Lipids
Triglycerides
Fatty Acids
Phospholipids
Sterols
Functions of Lipids in Foods
Proteins
Protein Quality in Foods
Composition of Proteins
Amino Acids
Functions of Proteins in Food
Vitamins and Minerals
Foods High in Vitamins and Minerals
Composition of Vitamins and Minerals
Functions of Vitamins and Minerals in Food
Nonnutritive Food Components
Food Additives
Purposes of Food Additives
Plant Compounds
Pictorial Summary 3. Chemistry of Food Composition
Chapter Review and Exam Prep
Useful Websites
Part II. Food Service
Chapter 4. Food Safety
What Is a Foodborne Illness?
What Causes Foodborne Illness?
Biological Hazards—Living Culprits
Bacteria: Number-One Cause of Foodborne Illness
Bacterial Food Infections
Bacterial Food Intoxications
Bacterial Toxin-Mediated Infections
Molds
Viruses
Parasites
Prions—Mad Cow Disease
New Virulent Biological Hazards
Advanced Techniques for Detecting Contamination
Chemical Hazards—Harmful Chemicals in Food
Seafood Toxins: Chemicals from Fish/Shellfish
Physical Hazards—Objects in Food
Food Allergy, Intolerance, and Sensitivity
Allergic Reaction Prevention
Labeling of Common Food Allergens
Cross-Contamination
Preventing Foodborne Illness
Prevention Factors Overview
Personnel
Food Flow
Vulnerable Foods
Preparation
Proper Use of Thermometers
Sanitation
Food Safety Monitoring
Pictorial Summary 4. Food Safety
Chapter Review and Exam Prep
Useful Websites
Chapter 5. Food Preparation Basics
Heating Foods
Moist-Heat Preparation
Types of Moist-Heat Preparation
Dry-Heat Preparation
Types of Dry-Heat Preparation
Types of Heat Transfer
Conduction
Convection
Radiation
Induction
Measuring Heat
Cutlery Techniques
Handling Knives
Cutting Styles
Measuring Ingredients
Measuring Weight vs. Volume
Using Scales
Selecting the Right Measuring Utensil
Using an Accurate Measuring Technique
Mixing Techniques
Baked Products
Seasonings and Flavorings
Types of Seasonings and Flavorings
Adding Seasonings and Flavorings to Food
Pictorial Summary 5. Food Preparation Basics
Chapter Review and Exam Prep
Useful Websites
Chapter 6. Meal Management
Food-Service Organization
Commercial Food-Service Organization
Hospital Food-Service Organization
Types of Meal Planning
USDA Menu Patterns
Hospital Menu Patterns
Types of Menus
Purchasing
Buyers
Food Stores and Vendors/Suppliers
Cost Control
Reading Label Product Codes
Reducing Waste Saves Costs
Time Management
Estimating Time
Efficient Meal Preparation
Types of Meal Service
Russian Service
French Service
English Service
American Service
Family Service
Buffet Service
Table Settings
Cover and Linens
Flatware/Dinnerware/Glassware
Accessories
Centerpieces
Pictorial Summary 6. Meal Management
Chapter Review and Exam Prep
Useful Websites
Part III. Foods
Chapter 7. Meat
Types of Meats
Beef
Veal
Lamb and Mutton
Pork
Composition of Meats
Structure of Meat
Antibiotics and Hormones
Pigments
Extractives
Purchasing Meats
Inspection
Grading
Tenderness of Meats
Cuts of Meat
Processed Meats
Preparation of Meats
Changes during Heating
Determining Doneness
Dry-Heat Preparation
Moist-Heat Preparation
Carving
Storage of Meats
Refrigerated
Frozen
Pictorial Summary 7. Meat
Chapter Review and Exam Prep
Useful Websites
Chapter 8. Poultry
Classification of Poultry
Composition of Poultry
Purchasing Poultry
Inspection
Grading
Types and Styles of Poultry
How Much to Buy
Preparation of Poultry
Preparation Safety Tips
Changes during Preparation
Determining Doneness
Dry-Heat Preparation
Moist-Heat Preparation
Storage of Poultry
Refrigerated
Frozen
Pictorial Summary 8. Poultry
Chapter Review and Exam Prep
Useful Websites
Chapter 9. Fish and Shellfish
Classification of Fish and Shellfish
Vertebrate or Invertebrate
Saltwater or Freshwater
Lean or Fat
Composition of Fish
Structure of Finfish
Pigments
Purchasing Fish and Shellfish
Inspection/Grading
Shellfish Certification
Selection of Finfish
Selection of Shellfish
Preparation of Fish and Shellfish
Dry-Heat Preparation
Raw Fish Preparation
Storage of Fish and Shellfish
Fresh Finfish
Fresh Shellfish
Frozen
Canned and Cured
Pictorial Summary 9. Fish And Shellfish
Chapter Review and Exam Prep
Useful Websites
Chapter 10. Milk
Functions of Milk in Foods
Composition of Milk
Nutrients
Color Compounds
Food Additives
Purchasing Milk
Grades
Pasteurization
Homogenization
Types of Milk
Fresh Fluid Cow Milks
Fresh Fluid Milks from Other Animals
Flavored Fluid Milks
Ultrahigh-Temperature Milk (UHT)
Nutritionally Altered Fluid Milks
Plant-Based “Milks”
Canned Fluid Milks
Dry Milk
Cultured Milk Products
Creams and Substitutes
Milk Products in Food Preparation
Flavor Changes
Coagulation and Precipitation
Whipped Milk Products
Storage of Milk Products
Refrigerated
Dry Storage
Pictorial Summary 10. Milk
Chapter Review and Exam Prep
Useful Websites
Chapter 11. Cheese
Classification of Cheeses
Place of Origin
Moisture Content
Cheese Production
Milk Selection
Coagulation
Curd Treatment
Curing and Ripening
Whey and Whey Products
Process (Processed) Cheeses
Food Additives in Cheese
Purchasing Cheese
Grading
Forms of Cheese
Food Preparation with Cheese
Selecting a Cheese
Temperatures
Cutting Cheese
Storage of Cheese
Dry Storage
Refrigeration
Frozen
Pictorial Summary 11. Cheese
Chapter Review and Exam Prep
Useful Websites
Chapter 12. Eggs
Composition of Eggs
Yolk
Albumen
Shell Membranes
Air Cell
Shell
Purchasing Eggs
Inspection
Grading
Sizing
Egg Substitutes
Value-Added Eggs
Types of Eggs
Functions of Eggs in Foods
Emulsifying
Binding
Foaming
Interfering
Clarifying
Color
Preparation of Eggs
Changes in Prepared Eggs
Dry-Heat Preparation
Moist-Heat Preparation
Storage of Eggs
Refrigerator
Frozen
Dried
Safety Tips
Pictorial Summary 12. Eggs
Chapter Review and Exam Prep
Useful Websites
Chapter 13. Vegetables and Legumes
Classification of Vegetables
Composition of Vegetables
Structure of Plant Cells
Plant Pigments
Plants as Functional Foods
Additives
Purchasing Vegetables
Grading Vegetables
Legumes
Textured Vegetable Protein
Meat Analogs
Tofu
Fermented Soybean Foods
Preparation of Vegetables
General Guidelines
Changes During Heating
Dry-Heat Preparation
Moist-Heat Preparation
Preparing Sprouts
Storage of Vegetables
Refrigerated
Freezing
Dry Storage
Controlled-Atmosphere Storage
Pictorial Summary 13. Vegetables and Legumes
Chapter Review and Exam Prep
Useful Websites
Chapter 14. Fruits
Classification of Fruits
Classification Exceptions
Composition of Fruits
Organic Acids
Acidity of Fruits
Pectic Substances
Phenolic Compounds
Fruits as Functional Foods
Food Additives in Fruits
Purchasing Fruits
Grading Fruit
Processed Fruits
Fruit Juices
Preparation of Fruits
Limiting Enzymatic Browning
Changes during Ripening and Heating
Dry-Heat Preparation
Moist-Heat Preparation
Fruit Spreads
Storage of Fruits
Storing Fresh Fruit
Storing Canned Fruit
Olives
Pictorial Summary 14. Fruits
Chapter Review and Exam Prep
Useful Websites
Chapter 15. Soups, Salads, and Gelatins
Soups
Types of Soups
Stocks
Clear and Thin Soups
Thickened Soups
Salads
Salad Ingredients
Principles of Salad Preparation
Salad Dressings
Gelatins
What Is Gelatin?
Is Gelatin Nutritious?
Preparation of a Gel
Phases of Gel Formation
Unmolding a Mold
Factors Influencing Gel Formation
Storage of Gelatin
Pictorial Summary 15. Soups, Salads, and Gelatins
Chapter Review and Exam Prep
Useful Websites
Chapter 16. Cereal Grains and Pastas
Composition of Cereal Grains
Structure
Food Additives in Grain Products
Uses of Cereal Grains
Flour
Pasta
Breakfast Cereal
Alcoholic Beverages
Animal Feeds
General Types of Cereal Grains
Cereal Grains Containing Gluten
Wheat
Ancient Wheat Grains
Barley
Oats
Rye
Triticale
Gluten-Free Cereal Grains
Amaranth
Buckwheat
Chia Seeds
Corn
Indian Rice Grass
Millet
Quinoa
Rice
Sorghum
Teff
Preparation of Cereal Grains
Moist-Heat Preparation: Boiling/Simmering
Sautéing and Baking
Microwaving
Storage of Cereal Grains
Dry
Refrigerated
Frozen
Pastas
Types of Pasta
Preparation of Pasta
Moist-Heat Preparation
Microwaving
Storage of Pasta
Pictorial Summary 16. Cereal Grains and Pastas
Chapter Review and Exam Prep
Useful Websites
Chapter 17. Flours and Flour Mixtures
Flours
Starch
Gluten
Cereal-Grain Food Sensitivities
What Does “Gluten-Free” Mean?
Milling
Wheat Flour Classifications
Flour Mixture Ingredients
Leavening Agents
Sugar
Salt
Flavorings
Liquid
Fat
Eggs
Commercial Additives
Food Additives in Flours
Preparation of Baked Goods
Doughs and Batters
Changes during Heating
High-Altitude Adjustments
Storage of Flour and Flour Mixtures
Dry Storage
Frozen
Pictorial Summary 17. Flours and Flour Mixtures
Chapter Review and Exam Prep
Useful Websites

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