For courses in Introduction to Cooking. Focused on the important interrelationship between the art AND science of culinary preparation, this text discusses not only how and why specific ingredients and processes are used, but explores a whole host of other factors that, together, are the keys that unlock the realm of limitless possibilities in innovative culinary preparation--and which support an individual's creative interpretation of a particular dish or item. Students learn why things are done in a particular manner, how ingredients interact in a dish, the effect of temperature, hot and cold food preparation, baking, sanitation, proper storage and handling of food, and creative food presentation.