基本説明
This edition includes updated American Dietary Guidelines as well as the new U.S. Department of Agriculture food pyramid. Also features an instructor's manual, available with qualifying course adoptions, that contains test questions and answers, tips for conducting labs, and solutions to problems in the text.
Full Description
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 of questions, charts to complete, and practical exercises, this four part workbook allows readers to explore and develop a deeper understanding of food in ways that will maximize each of their own culinary experiences.Part One leads readers through an investigation of the economic, nutritional, palatability, sanitation, chemical, and processing dimensions of food. Part Two provides a number of demonstrations and participatory exercises that will help develop a basic understanding of the functional and structural properties of a variety of food groups that include starches, fruits and vegetables, eggs, dairy, meat, poultry, fish, fats and oils, and sugars and baked products.Part Three focuses an analytical eye on the modern convenience of microwave cookery, detailing effective procedures for cooking, reheating, and defrosting food. Part Four gives readers the opportunity to creatively apply the principles of food selection so as to prepare meals that that are personally satisfying, nutritious, and practical. Revised and updated to include new information and current trends, this resource:Offers an expanded discussion of food allergies and intolerances Includes sample scorecards for evaluating foods, as well as a sample nutrition facts labelAccesses new website information on calibrating a thermometerEmphasizes how to preserve both the nutritional value and the palatability of foodAdds new exercises and problems to facilitate the learning of key principles Provides18 detailed appendices that cover everything from foodborne illness, allergies, and cooking regulations, to dietary guidelines, cooking terms, buying guides, and dessert websitesDesigned with perforated pages, extra space for specialized lessons, and plenty of opportunity for user input, this book will allow each reader to create a personalized reference for their continued use and enjoyment.
Contents
DIMENSIONS OF FOODA. Economic Dimensions Exercise 1: Factors Influencing the Cost of Food A. Quality of Product-Comparing Store and National Brands B. Caloric and Price Differences of Various Product Formulations C. The Cost of Convenience Foods-Ready-to-Eat Products, Packaged Mixes D. Comparing Price per Serving of Various Forms of a Food E. Cost Comparison of Food, As Purchased (A.P.) and Edible Portion (E.P.) Exercise 2: Labels as Guides in Food Purchasing Exercise 3: "Health" Food Exercise 4: Planned-Over Foods Summary Questions-Economic Dimensions B. Nutritional Dimensions Exercise 1: Determining Serving Size Exercise 2: Factors Affecting Caloric Value of Foods Exercise 3: Nutrient Contributions of the Food Pyramid Exercise 4: Evaluation of a Daily Menu Exercise 5: Labels as Guides to Nutrient Content A. Nutritive Value and Cost of Fruit-Juice Products B. Carbohydrate Label Information C. Nutritive Value and Cost of Cereal Products D. Health Claims Allowed on Labels E. Food Allergies Summary Questions-Nutritional Dimensions C. Palatability Dimensions Exercise 1: Identifying Sensory Properties of Food Exercise 2: Sensory Evaluation Tests Exercise 3: Evaluating Sensory Properties in Foods Exercise 4: Evaluating Food Products Marketed for Use with Food Allergies Exercise 5: Evaluating Personal Preferences Summary Questions-Palatability Dimensions D. Chemical Dimensions Exercise 1: Functions of Food Additives Exercise 2: Relationship of Additive Use to Degree of Processing Exercise 3: Evaluation of Snack Foods Exercise 4: Sodium Content of Foods Exercise 5: Wheat in Foods Summary Questions-Chemical Dimensions E. Sanitary Dimensions Exercise 1: Factors Affecting the Microbial Safety of Foods A. Sources of Contamination B. Conditions Necessary for the Growth of Bacteria C. Bacterial Growth Curve Exercise 2: Temperature Control in Food Handling A. Factors Affecting the Rate of Cooling of Large Quantities of Foods B. Temperatures for Holding and Reheating Foods C. Recommended Temperatures for Cooked FoodExercise 3: Sanitization in the Food Preparation EnvironmentA. Use of Approved Chemical SanitizersB. Sanitization by ImmersionSummary Questions-Sanitary Dimensions F. Food-Processing Dimensions Exercise 1: Processing Temperatures Exercise 2: Food Processing, Canning A. Canning EquipmentB. Canning Acid and Low-Acid Foods Questions-Canning Exercise 3: Food Processing, Freezing A. Freezing Equipment B. Freezing Fruits and Vegetables Questions-FreezingSummary Questions-Dimensions of Food (Part I, A-F)FOOD PRINCIPLESA. Measurements, Use of Ingredients, Laboratory Techniques, Policies, and ProceduresExercise 1: Demonstration of Measuring and Mixing TechniquesExercise 2: Measuring LiquidsExercise 3: Measuring SolidsExercise 4: CleanupSummary Questions-Measurements, Use of Ingredients, and Laboratory Techniques Lab Policies and Procedures B. Cereal and Starch Exercise 1: Separation of Starch Granules Exercise 2: Properties of Wheat and Cornstarch Exercise 3: Effect of Sugar and Acid on Gelatinization Exercise 4: Application of Principles to Starch-Thickened Products Exercise 5: Preparing Cereal Products Cereal Recipes Summary Questions-Cereal and Starch Dietitian's Note C. Fruits and Vegetables Exercise 1: Properties of Parenchyma Cells A. Components of Parenchyma Cell B. Recrisping Succulents Exercise 2: Fruits A. Enzymatic Browning B. Effect of Sugar on Texture and Flavor of Cooked Fresh Fruit C. Effect of Sugar on Texture and Flavor of Cooked Dried Fruit D. Factors Affecting Anthocyanin Pigments Exercise 3: Cooking Vegetables A. Effect of pH on Pigments and TextureB. Effect of Cooking Procedure on Pigments and FlavorsC. Application of Principles to Cooking a Variety of VegetablesEvaluation of Vegetable Recipes Nutritive Value of Assigned Recipe(s) Vegetable Recipes Uncooked Vegetables and Fruit Recipe Questions-Fruits and VegetablesSummary Questions-Fruits and VegetablesDietitian's NoteD. Meat, Poultry, and Fish Exercise 1: Identification of Basic Meat Cuts Exercise 2: Effect of Dry and Moist Heat on Less Tender (Tough) Cuts of Meat A. Roasts B. Meat Patties Exercise 3: Evaluation of Meat, Poultry, and Fish Meat, Poultry, and Fish RecipesSummary Questions-Meat, Poultry, and Fish Dietitian's Note E. Plant Proteins Exercise 1: Pretreatment and Cooking Methods for Legumes A. PretreatmentB. Cooking Methods Exercise 2: Combining Plant Proteins Evaluation of Plant Protein Recipes Plant Protein RecipesSummary Questions-Plant Proteins Dietitian's Note F. Eggs and Egg Products Exercise 1: Egg Quality Exercise 2: Coagulation of Egg Protein in Baked and Stirred Custard Basic Egg Custard-for Baked and Stirred Custard Exercise 3: Egg White Foams Exercise 4: Effect of Added Substances on Egg White Foam Exercise 5: Effect of Cooking Intensity on Egg ProteinMethods of Cooking EggsExercise 6: Characteristics of Cooked Modified Egg Mixtures Exercise 7: Combining Starch and Eggs as Thickeners in One Product-Souffle Souffle Recipes Exercise 8: Other Egg Recipes Summary Questions-Eggs and Egg Products Dietitian's Note G. Milk and Milk Products Exercise 1: Comparison of Milk and Nondairy Products Exercise 2: Coagulation of Milk Protein A. Addition of Acid B. Acid Produced by Bacteria (Yogurt) C. Enzyme Action (Rennin) Exercise 3: Combining Acid Foods with Milk Exercise 4: Comparison of Cheese Products Exercise 5: Effect of Heat on Natural and Processed Cheese Summary Questions-Milk and Milk Products Dietitian's Note H. Fats and OilsExercise 1: Separation and Ratio of Oil and Acid; EmulsifiersExercise 2: Application of Principles to Salad DressingsSalad Dressing RecipesExercise 3: Fat-Free, Fat-Reduced, and Fat-Replaced Products A. Calories, Cost, and Palatability of Foods with Various Fat Levels B. Fat-Replacement Ingredient Labeling Exercise 4: Comparison of Dietary FatsSummary Questions-Fats and OilsDietitian's Note I. Sugars, SweetenersExercise 1: Methods of Initiating Crystallization Exercise 2: The Relationship of Sugar Concentration to Boiling Point Exercise 3: Effect of Temperature and Agitation on Crystal Size Exercise 4: Effect of Interfering Agents on Sugar StructureExercise 5: Alternatives to Sugar Summary Questions-Sugars, SweetenersDietitian's NoteJ. Batters and DoughExercise 1: Measurement of FlourExercise 2: Structural Properties of Wheat Flour Questions-Gluten Exercise 3: Chemical Leavening AgentsA. Ingredients of Baking PowdersB. Comparison of Speed of Reaction Exercise 4: Factors Affecting the Leavening Power of Yeast Questions-Leavening AgentsExercise 5: Drop Batters, MuffinsA. Effect of Manipulation B. Effect of Different Grains Questions-Muffins Exercise 6: Soft Dough, Biscuits A. Effect of Manipulation B. Substituting Soda Acid for Baking Powder Questions-Biscuits Exercise 7: Pancakes, Popovers, Cream Puffs, CrepesA. Effect of Manipulation on Gluten Development in Pancakes B. Effect of Manipulation on Gluten Development in Popovers C. Cream Puffs D. CrepesEvaluation of CrepesQuestions-Pancakes, Popovers, Cream Puffs, Crepes Exercise 8: Stiff Dough-Yeast Breads/Rolls Evaluation of Yeast Rolls Questions-Yeast Breads/Rolls Exercise 9: Shortened Cakes A. Effect of Manipulation and Type of Shortening on Cake Texture Conventional Method of Mixing Dump Method of Mixing Evaluation of Cakes Questions-Cakes Exercise 10: Stiff Dough-Pastry A. Effect of Different Fat Plasticities on Palatability of Pastry B. Effect of Different Fillings on Palatability of Bottom Crust Questions-Pastry Summary Questions-Batters and Doughs Dietitian's Note Microwave Cooking Exercise 1: Effect of Cooking Procedure on Pigments and FlavorsExercise 2: Fruits Exercise 3: Vegetables General Directions Exercise 4: Starch Products A. Pasta, Rice, and Cereals B. Flour and Cornstarch as ThickenersExercise 5: Eggs Exercise 6: Meat, Poultry, and Fish Exercise 7: Batters and Dough Exercise 8: Reheating Baked Products Exercise 9: Defrosting Summary Questions-Microwave Cooking MEAL MANAGEMENTMeal ManagementExercise 1: Analyzing Menus for Palatability Qualities Exercise 2: Economic Considerations in Menu PlanningExercise 3: Low-Calorie ModificationsExercise 4: Meal Planning Procedure for the Meal PreparationWorksheet A: Market and Equipment Order Worksheet B: Planning ScheduleWorksheet C: Summary Analysis of Meal PlanExercise 5: Meal PreparationStudent Evaluation of the Prepared MealExercise 6: Restaurant Meals-Food-Ordering PracticesSummary Questions-Meal ManagementAppendicesAppendix A: Legislation Governing the Food SupplyAppendix B: Food Guides and Dietary GuidelinesAppendix C: Some Food EquivalentsAppendix D: Average Serving or Portion of FoodsAppendix E: Food AllergiesAppendix F: Food AdditivesAppendix G: pH of Some Common FoodsAppendix H-1: Major Bacterial Foodborne IllnessesAppendix H-2: Meat- and Egg-Cooking RegulationsAppendix I: Heat TransferAppendix J: Symbols for Measurements and WeightsAppendix K: Notes on Test for Presence of Ascorbic AcidAppendix L-1: Cooking TermsAppendix L-2: Cuisine TerminologyAppendix M: Buying GuideAppendix N: Spice and Herb ChartAppendix O: Plant ProteinsAppendix P: Websites-Frozen Desserts
