Marion Bennion - Introductory Foods

Marion Bennion

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Acquiring Editor: Vernon Anthony

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Copyright 2015, 2010, 2000 by Pearson Education, Inc. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, One Lake Street, Upper Saddle River, New Jersey 07458, or you may fax your request to 201-236-3290.

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Library of Congress Cataloging-in-Publication Data

Bennion, Marion,

Introductory foods / Marion Bennion, Barbara Scheule, Kent State University. Fourteenth edition.

pages cm

Includes bibliographical references and index.

ISBN 978-0-13-273927-6 (alk. paper)

1. Food. 2. Cooking. I. Scheule, Barbara. II. Title.

TX354.B46 2015

641.3dc23

2013035492

10 9 8 7 6 5 4 3 2 1

ISBN 10:0-13-273927-5

ISBN 13: 978-0-13-273927-6

The fourteenth edition of Introductory Foods has been written and revised to introduce beginning college students to the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology. The scientific basis for ingredients and techniques used in food preparation are provided throughout. This text is designed to be one of the first courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.

The book was revised throughout with over 300 new sources added to the already extensive references provided for each chapter. Several new feature boxes, tables, and photographs were added to this edition. Some of the updated or new topics in the book include the following:

• The 2010 Dietary Guidelines for Americans and the USDA Choose My Plate

• Food deserts, food swamps, and the impact of geography on food costs

• Factors that influence food selection such as local foods, farmers markets, cage-free and other egg production practices, and fair trade were added to complement content on organic and natural foods

• Environmental issues such as mercury in the environment, the important role of honey bees in pollination, and fishing catch limits

• Incorporation of nutrition topics in connection with the new Dietary Guidelines for Americans and foods such as sugar, whole grains, fats and oils, seafood, and others

The chapters in this book are independent, so that instructors may present them in any order that best fits the structure and objectives of the course. Cross-references to other chapters are indicated periodically in the text.

may be used as a review for students who have had chemistry courses or as an introduction for those who have not studied chemistry. The remaining chapters are divided into eight sections: Fats, Frying, and Emulsions, Sweeteners, Crystallization, Starch, and Cereal Grains, Bakery Products, Fruits, Vegetables, and Salads, Dairy Products and Eggs, Meat, Poultry, and Seafood, Beverages, and Food Preservation.

• Tables and charts present concepts in a concise, student-friendly format.

• Definitions of key words are provided in a glossary to assist students in learning new terms.

• Chapter summaries and study questions aid in the review and understanding of the material.

• Feature boxes provide in-depth coverage of specialized topics including Focus on Science, Multicultural Cuisine, Healthy Eating, Hot Topics, Keep It Safe, and Thinking Green.

• Extensive reference lists contain over 300 updated sources.

• For instructors, PowerPoint slides and an instructors manual are available.

To my husband Doug and sons Colin and Nathan, thank you for your understanding, patience, and encouragement throughout the revision of this text. Doug and Nathan are also thanked for their assistance in taking some of the photographs in the book. My parents, Emaline and Lamoine Einspahr, are recognized for the value they always placed on the quest for knowledge and a quality education. Appreciation also is extended to my colleagues and students at Kent State University for their support and encouragement.

Marion Bennions ongoing influence, as the author of this text for so many years, is gratefully recognized. Frank Conforti, PhD, associate professor of human nutrition, foods, and exercise at Virginia Polytechnic Institute and State University, is appreciated for his contributions to many of the Focus on Science features found in every chapter.

Our editor Vern Anthony and Project Manager Kris Roach are recognized for all of their efforts in successfully navigating this revision from a draft manuscript to a book in print. Appreciation is extended to all of the reviewers of this edition for their insightful and constructive comments: Tracey Brigman, University of Georgia; Joseph Huges, California State University, San Bernardino; Mark Kent, University of Akron; Kimberly Lukhard, East Carolina University; Edye Cameron McMillen, Delta State University; Eric Milholland, Colorado State University; Martha OGorman, Northern Illinois University; and Sherri Stastny, North Dakota State University.