Bennion, Marion,  1925- <br/><br/>
Introductory foods / 
Barbara Scheule, Kent State University, Marion Bennion. 
 - Fourteenth edition, Philippine edition 
 - xiv, 623 pages :  illustrations ;  28 cm. 
<br/><br/> "Original edition, Introductory foods, 14th edition, 9780132739276 by Barbara Scheule and Marion Bennion, published by Pearson Education, Inc., Copyright © 2015 Pearson Education, Inc."--Title page verso. "Special price edition. For use in the Republic of the Philippines only."--Back cover. 
<br/><br/>Includes bibliographical references (pages 563-597) and index. 
<br/><br/>Food choices and sensory characteristics -- Food economics and convenience -- Food safety -- Food regulations and standards -- Back to basics -- Heat transfer in cooking -- Microwave cooking -- Seasonings, flavorings, and food additives -- Food composition -- Fats, frying, and emulsions -- Sweeteners and sugar cookery -- Frozen desserts -- Starch -- Pasta and cereal grains -- Batters and doughs -- Quick breads -- Yeast breads -- Cakes and cookies -- Pastry -- Vegetables and vegetable preparation -- Fruits and fruit preparation -- Salads and gelatin salads -- Milk and milk products -- Eggs and egg cookery -- Meat and meat cookery -- Poultry -- Seafood -- Beverages -- Food preservation and packaging -- Food preservation by freezing and canning. 
<br/><br/><br/>In English. 
<br/><br/><label>ISBN: </label>9789813130968 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food.<br/>Cooking.
<br/><br/><label>LC Class. No.: </label>TX354  / .B46 2015 
<br/><br/><label>Dewey Class. No.: </label>641.3/B43