This text integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation and evaluation. Foods from diverse cultures are covered and "Cultural Accents" features present a global perspective. Study aids include "Key Concepts" chapter roadmaps "Science Notes" and "Industry Insights" "Judging Points" to help students evaluate food products updated web links and many new illustrations.