Understanding Food : Principles and Preparation (3 LAB)

Understanding Food : Principles and Preparation (3 LAB)

  • ただいまウェブストアではご注文を受け付けておりません。 ⇒古書を探す
  • 製本 Paperback:紙装版/ペーパーバック版/ページ数 304 p.
  • 言語 ENG,ENG
  • 商品コード 9780495119081
  • DDC分類 613

Table of Contents

Preface                                            vii
Food Lab Safety and Orientation ix
Unit 1 Sensory Evaluation 1 (12)
Evaluation of Food Products Using 3 (1)
Descriptive Terms
Paired Comparison Test 4 (1)
Triangle Test 5 (1)
Ranking Test 5 (1)
Identification of Primary Tastes 6 (1)
Evaluation of Seasonings 7 (6)
Unit 2 Food Preparation Basics: Measuring 13 (18)
Techniques and Energy Transfer
Commonly Used Measurements 14 (1)
Measuring Techniques for Flour 15 (1)
Measuring Techniques for Sugar 16 (1)
Measuring Techniques for Fats 17 (1)
Measuring Techniques for Liquids 18 (1)
Using a Thermometer 19 (1)
Effect of Pan Surface Characteristics on 20 (2)
Energy Transfer
Effect of Container Material on Energy 22 (1)
Transfer
Effect of Container Shape on Energy 23 (1)
Transfer
Microwave Energy Transfer 24 (2)
Reheating Using Microwave Energy Transfer 26 (1)
Defrosting Using Microwave Energy Transfer 27 (4)
Unit 3 Meat 31 (12)
Comparison of Beef, Veal, Pork, and Lamb 32 (1)
Comparison of Lean and Choice Beef 33 (1)
Comparison of Connective Tissue in Meat 34 (1)
and Cooking Methods
Effect of Tenderizers on Meat 35 (1)
Comparison of Beef Patty Products 36 (1)
Comparison of Protein Products Used in 37 (1)
Stir Fry
Various Techniques for Meat Preparation 38 (5)
Unit 4 Poultry 43 (8)
Comparison of Store Brand and Name Brand 44 (1)
Chicken
Turkey Deli Meat Comparison 45 (1)
Various Techniques for Poultry Preparation 45 (6)
Unit 5 Fish and Shellfish 51 (6)
Coagulation of Fish Protein by 52 (2)
Heat---Comparison of Fresh and Frozen Fish
Selected Seafood Dishes 54 (3)
Unit 6 Milk 57 (12)
Sampling of Milk Products 58 (1)
Coagulation of Fresh Milk 59 (2)
Evaluation of White Sauces 61 (1)
Preparation of Scalloped 62 (1)
Potatoes---Effect of Tannins on Milk
Proteins
Vanilla Pudding 63 (1)
Milk Foams 64 (5)
Unit 7 Cheese 69 (10)
Cheese Display 70 (1)
Effect of Heat on Cheeses 71 (1)
Preparation of Cottage Cheese 72 (1)
Cheese Sauces 73 (3)
Selected Cheese Dishes 76 (3)
Unit 8 Eggs 79 (14)
Quality of Raw Eggs 80 (1)
Hard-Cooked Fresh and Deteriorated Eggs 81 (1)
Scrambled Eggs 82 (1)
Comparison of Baked and Stirred Custards 83 (1)
Factors Influencing Egg White Foams 84 (2)
Preparation of Angel Food Cake Using Egg 86 (1)
Foams
Preparation of Brownies Using Egg 87 (1)
Substitutes
Meringues 88 (1)
Selected Egg Dishes 88 (5)
Unit 9 Vegetables and Fruits 93 (18)
Enzymatic Oxidative Browning 95 (2)
Effect of Cooking Medium on Apples 97 (1)
Effects of Cooking Treatments on 97 (4)
Vegetable Pigments
Factors that Affect Chlorophyll 101(1)
Braised Red Cabbage 101(1)
Poached Pears 102(1)
Fresh Fruits as Ingredients in Food 103(1)
Preparation
Fresh Vegetables as Ingredients in Food 104(7)
Preparation
Unit 10 Legumes 111(8)
Preparing Dried Legumes 112(1)
A Variety of Legume Preparations 113(6)
Unit 11 Cereals and Flours 119(18)
Market Forms of Oatmeal Cereals 121(1)
Comparison of Types of Rice 122(1)
Effect of Flour Type on Cake 123(2)
Preparation of Gluten Ball 125(1)
Cereals as Ingredients in Food Preparation 126(11)
Unit 12 Starches 137(10)
Vanilla Cornstarch Puddings 138(1)
Effect of Starch Variety on Lemon Pie 139(2)
Filling
Effect of Type of Starch on Viscosity of 141(1)
Starch Pastes
Effect of Acid and Sugar on Viscosity of 142(2)
Starch Pastes
Banana Pudding 144(3)
Unit 13 Quick Breads 147(18)
Chemical Production of Carbon Dioxide 149(2)
Yellow Cake with Leavening Agent 151(1)
Variations
Leavening by Air 152(1)
Effect of Egg Protein on Popovers 153(1)
Effect of Manipulation and Flour Type on 154(1)
Muffins
Effect of Manipulation on Biscuits 155(1)
Effect of Sugar on Corn Bread 156(1)
Leavening by Steam: Cream Puff Shells 157(1)
Preparation of Various Quick Breads 158(7)
Unit 14 Yeast Breads 165(10)
Preparation of Yeast Breads by Various 166(3)
Methods
Preparation of Various Yeast Breads 169(6)
Unit 15 Fats and Oils 175(20)
Comparison of Selected Commercial Fat 177(1)
Products Used as Spreads
Effect of Coating on Fat Absorption 178(1)
Effect of Cooking Time on Fat Absorption 178(1)
Comparing Stir-Fry and Oven Fry Cooking 179(1)
Methods
Polyunsaturated versus Monounsaturated 180(1)
Oils: Vegetable Oil and Extra Virgin
Olive Oil
Comparing Fat and Fat Substitutes 181(1)
Effect of Solid versus Liquid Fat on 182(1)
Quality of a Baked Product
Identifying Emulsifiers 183(1)
Comparison of Commercial Emulsion Products 184(1)
Preparation of Mayonnaise Variations 185(2)
Repairing a ``Broken'' Emulsion 187(1)
Evaluation of Oxidative Rancidity 187(1)
Fritters 188(1)
Salad Dressings 189(6)
Unit 16 Cakes 195(10)
Effect of Sweeteners on Shortened Cakes 196(1)
Effect of Fats on Shortened Cakes 197(1)
Comparison of Foam Cakes 198(3)
Preparation of Selected Cakes 201(4)
Unit 17 Pastry 205(10)
Effect of Type of Fat 206(1)
Effect of Type of Flour 207(2)
Effect of Extent of Manipulation 209(1)
Comparison of Commercial Pie Pastries 210(1)
Preparation of Various Pies 211(4)
Unit 18 Candy 215(12)
Objective Testing Methods 216(2)
Preparation of Fondant 218(1)
Preparation of Fudge 219(1)
Using Sugar Substitutes in Preparation of 220(1)
Non-Crystalline Candy
Evaluation of Artificial Sweeteners 221(1)
Preparation of Non-Crystalline Candies 222(1)
Pralines 223(1)
Chocolate Covered Cherries 223(4)
Unit 19 Frozen Desserts 227(8)
Vanilla Ice Cream 228(2)
Comparing Sherbet and Low-Fat Ice Cream 230(2)
Non-Agitated Frozen Desserts 232(3)
Unit 20 Beverages 235(12)
Coffee Brewing Methods 237(1)
Comparison of Instant Coffees 238(1)
Comparison of Teas 239(1)
Effect of Acid on Tea 240(1)
Comparison of Chocolate and Cocoa 240(1)
Beverages
Preparation of Selected Beverages 241(6)
Appendix A Objective Tests and Templates 247(4)
Appendix B Instructor Guide: Suggestions, 251(42)
Materials Needed, and Estimated Completion Times
Appendix C Glossary 293(6)
Appendix D List of Tables and Graphs 299(4)
Appendix E Recipe Index 303