Dimensions of food. (2010)

• Record Type: Book
• Further Information: Note: Vickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine.
• Other Names: Vaclavik, Vickie; Devine, Marjorie M; Pimentel, Marcia
• Contents: DIMENSIONS OF FOOD ; A. 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 Food; Exercise 3: Sanitization in the Food Preparation Environment; A. Use of Approved Chemical Sanitizers; B. Sanitization by Immersion; Summary Questions—Sanitary Dimensions ; F. Food-Processing Dimensions; Exercise 1: Processing Temperatures; Exercise 2: Food Processing, Canning; A. Canning Equipment; B. Canning Acid and Low-Acid Foods; Questions—Canning; Exercise 3: Food Processing, Freezing; A. Freezing Equipment; B. Freezing Fruits and Vegetables; Questions—Freezing; Summary Questions—Dimensions of Food (Part I, A–F) FOOD PRINCIPLES ; A. Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures ; Exercise 1: Demonstration of Measuring and Mixing Techniques; Exercise 2: Measuring Liquids; Exercise 3: Measuring Solids; Exercise 4: Cleanup; Summary 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 Texture; B. Effect of Cooking Procedure on Pigments and Flavors; C. Application of Principles to Cooking a Variety of Vegetables; Evaluation of Vegetable Recipes; Nutritive Value of Assigned Recipe(s); Vegetable Recipes; Uncooked Vegetables and Fruit; Recipe Questions—Fruits and Vegetables; Summary Questions—Fruits and Vegetables; Dietitian’s Note ; D. 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 Recipes; Summary Questions—Meat, Poultry, and Fish; Dietitian’s Note ; E. Plant Proteins; Exercise 1: Pretreatment and Cooking Methods for Legumes; A. Pretreatment; B. Cooking Methods; Exercise 2: Combining Plant Proteins; Evaluation of Plant Protein Recipes; Plant Protein Recipes; Summary 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 Protein; Methods of Cooking Eggs; Exercise 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 Oils ; Exercise 1: Separation and Ratio of Oil and Acid; Emulsifiers; Exercise 2: Application of Principles to Salad Dressings; Salad Dressing Recipes; Exercise 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 Fats; Summary Questions—Fats and Oils; Dietitian’s Note I. Sugars, Sweeteners ; Exercise 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 Structure; Exercise 5: Alternatives to Sugar; Summary Questions—Sugars, Sweeteners; Dietitian’s Note ; J. Batters and Dough ; Exercise 1: Measurement of Flour; Exercise 2: Structural Properties of Wheat Flour; Questions—Gluten; Exercise 3: Chemical Leavening Agents; A. Ingredients of Baking Powders; B. Comparison of Speed of Reaction; Exercise 4: Factors Affecting the Leavening Power of Yeast; Questions—Leavening Agents; Exercise 5: Drop Batters, Muffins; A. 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, Crepes; A. Effect of Manipulation on Gluten Development in Pancakes; B. Effect of Manipulation on Gluten Development in Popovers; C. Cream Puffs; D. Crepes; Evaluation of Crepes; Questions—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
• Edition: 7th ed
• Publisher Details: Place of publication not identified : CRC Press
• Publication Date: 2010
• Extent: 1 online resource, illustrations
• Subjects: 641.5; Food -- Laboratory manuals; Nutrition -- Laboratory manuals; Cooking -- Laboratory manuals
• Languages: English
• ISBNs: 9781439882023; 1439882029
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.