Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation and palatability and wholesome eating. With a wealth

DIMENSIONS OF FOOD: Economic Dimensions. Nutritional Dimensions. Palatability Dimensions. Chemical Dimensions. Sanitary Dimensions. Food-Processing Dimensions. FOOD PRINCIPLES: Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures. Cereal and Starch. Fruits and Vegetables. Meat, Poultry, and Fish. Plant Proteins. Eggs and Egg Products. Milk and Milk Products. Fats and Oils. Sugars, Sweeteners. Batters and Dough. HEATING FOODS BY MICROWAVE: Microwave Cooking. MEAL MANAGEMENT: Meal Management. Appendices.