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ISBN-10 0135042461ISBN-13 9780135042465
ISBN-10 0132412357ISBN-13 9780132412353
Author(s): Margaret McWilliams
Publisher: Prentice Hall
Copyright year: © 2009 Pages: 576

For courses in Introductory Foods and Introductory Food Preparation.

This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.