MARC details
| 000 -LEADER |
|---|
| fixed length control field |
11930cam a2200433 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101230114.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100621s2010 flua b 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2009032043 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1439821674 |
| Qualifying information |
alk. paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781439821671 |
| Qualifying information |
alk. paper |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11713288 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)424554701 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
BTCTA |
| -- |
UKM |
| -- |
YDXCP |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX354 |
| Item number |
.V33 2010 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Vaclavik, Vickie, |
| Relator term |
author. |
| 9 (RLIN) |
238939 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Dimensions of food / |
| Statement of responsibility, etc. |
Vickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Seventh edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boca Raton, Fla. : |
| Name of producer, publisher, distributor, manufacturer |
CRC Press/Taylor & Francis, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2010] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2010 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 347 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Dimensions of Food -- |
| Miscellaneous information |
A. |
| Title |
Economic Dimensions -- |
| -- |
Exercise 1: Factors Influencing the Cost of Food -- |
| Miscellaneous information |
A. |
| Title |
Quality of Product: Comparing Store and National Brands -- |
| Miscellaneous information |
B. |
| Title |
Caloric and Price Differences of Various Product Formulations -- |
| Miscellaneous information |
C. |
| Title |
The Cost of Convenience Foods: Ready-to-Eat Products, Packaged Mixes -- |
| Miscellaneous information |
D. |
| Title |
Comparing Price per Serving of Various Forms of a Food -- |
| Miscellaneous information |
E. |
| Title |
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 -- |
| Miscellaneous information |
B. |
| Title |
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 -- |
| Miscellaneous information |
A. |
| Title |
Nutritive Value and Cost of Fruit-Juice Products -- |
| Miscellaneous information |
B. |
| Title |
Carbohydrate Label Information -- |
| Miscellaneous information |
C. |
| Title |
Nutritive Value and Cost of Cereal Products -- |
| Miscellaneous information |
D. |
| Title |
Health Claims Allowed on Labels -- |
| Miscellaneous information |
E. |
| Title |
Food Allergies -- |
| -- |
Summary Questions: Nutritional Dimensions -- |
| Miscellaneous information |
C. |
| Title |
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 -- |
| Miscellaneous information |
D. |
| Title |
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 -- |
| Miscellaneous information |
E. |
| Title |
Sanitary Dimensions -- |
| -- |
Exercise 1: Factors Affecting the Microbial Safety of Foods -- |
| Miscellaneous information |
A. |
| Title |
Sources of Contamination -- |
| Miscellaneous information |
B. |
| Title |
Conditions Necessary for the Growth of Bacteria -- |
| Miscellaneous information |
C. |
| Title |
Bacterial Growth Curve -- |
| -- |
Exercise 2: Temperature Control in Food Handling -- |
| Miscellaneous information |
A. |
| Title |
Factors Affecting the Rate of Cooling of Large Quantities of Foods -- |
| Miscellaneous information |
B. |
| Title |
Temperatures for Holding and Reheating Foods -- |
| Miscellaneous information |
C. |
| Title |
Recommended Temperatures for Cooked Food -- |
| -- |
Exercise 3: Sanitization in the Food Preparation Environment -- |
| Miscellaneous information |
A. |
| Title |
Use of Approved Chemical Sanitizers -- |
| Miscellaneous information |
B. |
| Title |
Sanitization by Immersion -- |
| -- |
Summary Questions: Sanitary Dimensions -- |
| Miscellaneous information |
F. |
| Title |
Food-Processing Dimensions -- |
| -- |
Exercise 1: Processing Temperatures -- |
| -- |
Exercise 2: Food Processing, Canning -- |
| Miscellaneous information |
A. |
| Title |
Canning Equipment -- |
| Miscellaneous information |
B. |
| Title |
Canning Acid and Low-Acid Foods -- |
| -- |
Questions: Canning -- |
| -- |
Exercise 3: Food Processing, Freezing -- |
| Miscellaneous information |
A. |
| Title |
Freezing Equipment -- |
| Miscellaneous information |
B. |
| Title |
Freezing Fruits and Vegetables -- |
| -- |
Questions: Freezing -- |
| -- |
Summary Questions: Dimensions of Food (Part I, A-F) -- |
| -- |
Food Principles -- |
| Miscellaneous information |
A. |
| Title |
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 -- |
| Miscellaneous information |
Lab Policies. |
| Title |
And Procedures -- |
| Miscellaneous information |
B. |
| Title |
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 -- |
| Miscellaneous information |
C. |
| Title |
Fruits and Vegetables -- |
| -- |
Exercise 1: Properties of Parenchyma Cells -- |
| Miscellaneous information |
A. |
| Title |
Components of Parenchyma Cell -- |
| Miscellaneous information |
B. |
| Title |
Recrisping Succulents -- |
| -- |
Exercise 2: Fruits -- |
| Miscellaneous information |
A. |
| Title |
Enzymatic Browning -- |
| Miscellaneous information |
B. |
| Title |
Effect of Sugar on Texture and Flavor of Cooked Fresh Fruit -- |
| Miscellaneous information |
C. |
| Title |
Effect of Sugar on Texture and Flavor of Cooked Dried Fruit -- |
| Miscellaneous information |
D. |
| Title |
Factors Affecting Anthocyanin Pigments -- |
| -- |
Exercise 3: Cooking Vegetables -- |
| Miscellaneous information |
A. |
| Title |
Effect of pH on Pigments and Texture -- |
| Miscellaneous information |
B. |
| Title |
Effect of Cooking Procedure on Pigments and Flavors -- |
| Miscellaneous information |
C. |
| Title |
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 -- |
| Miscellaneous information |
D. |
| Title |
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 -- |
| Miscellaneous information |
A. |
| Title |
Roasts -- |
| Miscellaneous information |
B. |
| Title |
Meat Patties -- |
| -- |
Exercise 3: Evaluation of Meat, Poultry, and Fish -- |
| -- |
Meat, Poultry, and Fish Recipes -- |
| -- |
Summary Questions: Meat, Poultry, and Fish -- |
| -- |
Dietitian's Note -- |
| Miscellaneous information |
E. |
| Title |
Plant Proteins -- |
| -- |
Exercise 1: Pretreatment and Cooking Methods for Legumes -- |
| Miscellaneous information |
A. |
| Title |
Pretreatment -- |
| Miscellaneous information |
B. |
| Title |
Cooking Methods -- |
| -- |
Exercise 2: Combining Plant Proteins -- |
| -- |
Evaluation of Plant Protein Recipes -- |
| -- |
Plant Protein Recipes -- |
| -- |
Summary Questions: Plant Proteins -- |
| -- |
Dietitian's Note -- |
| Miscellaneous information |
F. |
| Title |
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 -- |
| Miscellaneous information |
G. |
| Title |
Milk and Milk Products -- |
| -- |
Exercise 1: Comparison of Milk and Nondairy Products -- |
| -- |
Exercise 2: Coagulation of Milk Protein -- |
| Miscellaneous information |
A. |
| Title |
Addition of Acid -- |
| Miscellaneous information |
B. |
| Title |
Acid Produced by Bacteria (Yogurt) -- |
| Miscellaneous information |
C. |
| Title |
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 -- |
| Miscellaneous information |
H. |
| Title |
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 -- |
| Miscellaneous information |
A. |
| Title |
Calories, Cost, and Palatability of Foods with Various Fat Levels -- |
| Miscellaneous information |
B. |
| Title |
Fat-Replacement Ingredient Labeling -- |
| -- |
Exercise 4: Comparison of Dietary Fats -- |
| -- |
Summary Questions: Fats and Oils -- |
| -- |
Dietitian's Note -- |
| Miscellaneous information |
I. |
| Title |
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 -- |
| Miscellaneous information |
J. |
| Title |
Batters and Dough -- |
| -- |
Exercise 1: Measurement of Flour -- |
| -- |
Exercise 2: Structural Properties of Wheat Flour -- |
| -- |
Questions: Gluten -- |
| -- |
Exercise 3: Chemical Leavening Agents -- |
| Miscellaneous information |
A. |
| Title |
Ingredients of Baking Powders -- |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
B. |
| Title |
Comparison of Speed of Reaction -- |
| -- |
Exercise 4: Factors Affecting the Leavening Power of Yeast -- |
| -- |
Questions: Leavening Agents -- |
| -- |
Exercise 5: Drop Batters, Muffins -- |
| Miscellaneous information |
A. |
| Title |
Effect of Manipulation -- |
| Miscellaneous information |
B. |
| Title |
Effect of Different Grains -- |
| -- |
Questions: Muffins -- |
| -- |
Exercise 6: Soft Dough, Biscuits -- |
| Miscellaneous information |
A. |
| Title |
Effect of Manipulation -- |
| Miscellaneous information |
B. |
| Title |
Substituting Soda Acid for Baking Powder -- |
| -- |
Questions: Biscuits -- |
| -- |
Exercise 7: Pancakes, Popovers, Cream Puffs, Crepes -- |
| Miscellaneous information |
A. |
| Title |
Effect of Manipulation on Gluten Development in Pancakes -- |
| Miscellaneous information |
B. |
| Title |
Effect of Manipulation on Gluten Development in Popovers -- |
| Miscellaneous information |
C. |
| Title |
Cream Puffs -- |
| Miscellaneous information |
D. |
| Title |
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 -- |
| Miscellaneous information |
A. |
| Title |
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 -- |
| Miscellaneous information |
A. |
| Title |
Effect of Different Fat Plasticities on Palatability of Pastry -- |
| Miscellaneous information |
B. |
| Title |
Effect of Different Fillings on Palatability of Bottom Crust -- |
| -- |
Questions: Pastry -- |
| -- |
Summary Questions: Batters and Doughs -- |
| -- |
Dietitian's Note -- |
| -- |
Heating Foods By Microwave -- |
| -- |
Microwave Cooking -- |
| -- |
Exercise 1: Effect of Cooking Procedure on Pigments and Flavors -- |
| -- |
Exercise 2: Fruits -- |
| -- |
Exercise 3: Vegetables -- |
| -- |
General Directions -- |
| -- |
Exercise 4: Starch Products -- |
| Miscellaneous information |
A. |
| Title |
Pasta, Rice, and Cereals -- |
| Miscellaneous information |
B. |
| Title |
Flour and Cornstarch as Thickeners -- |
| -- |
Exercise 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 Management -- |
| -- |
Meal Management -- |
| -- |
Exercise 1: Analyzing Menus for Palatability Qualities -- |
| -- |
Exercise 2: Economic Considerations in Menu Planning -- |
| -- |
Exercise 3: Low-Calorie Modifications -- |
| -- |
Exercise 4: Meal Planning -- |
| -- |
Procedure for the Meal Preparation -- |
| -- |
Worksheet A: Market and Equipment Order -- |
| -- |
Worksheet B: Planning Schedule -- |
| -- |
Worksheet C: Summary Analysis of Meal Plan -- |
| -- |
Exercise 5: Meal Preparation -- |
| -- |
Student Evaluation of the Prepared Meal -- |
| -- |
Exercise 6: Restaurant Meals: Food-Ordering Practices -- |
| -- |
Summary Questions: Meal Management -- |
| -- |
Appendices -- |
| Miscellaneous information |
Appendix A. |
| Title |
Legislation Governing the Food Supply -- |
| Miscellaneous information |
Appendix B. |
| Title |
Food Guides and Dietary Guidelines -- |
| Miscellaneous information |
Appendix C. |
| Title |
Some Food Equivalents -- |
| Miscellaneous information |
Appendix D. |
| Title |
Average Serving or Portion of Foods -- |
| Miscellaneous information |
Appendix E. |
| Title |
Food Allergies -- |
| Miscellaneous information |
Appendix F. |
| Title |
Food Additives -- |
| Miscellaneous information |
Appendix G. |
| Title |
PH of Some Common Foods -- |
| Miscellaneous information |
Appendix H.1. |
| Title |
Major Bacterial Foodborne Illnesses -- |
| Miscellaneous information |
Appendix H.2. |
| Title |
Meat- and Egg-Cooking Regulations -- |
| Miscellaneous information |
Appendix I. |
| Title |
Heat Transfer -- |
| Miscellaneous information |
Appendix J. |
| Title |
Symbols for Measurements and Weights -- |
| Miscellaneous information |
Appendix K. |
| Title |
Notes on Test for Presence of Ascorbic Acid -- |
| Miscellaneous information |
Appendix L. |
| Title |
1: Cooking Terms -- |
| Miscellaneous information |
Appendix L. |
| Title |
2: Cuisine Terminology -- |
| Miscellaneous information |
Appendix M. |
| Title |
Buying Guide -- |
| Miscellaneous information |
Appendix N. |
| Title |
Spice and Herb Chart -- |
| Miscellaneous information |
Appendix O. |
| Title |
Plant Proteins -- |
| Miscellaneous information |
Appendix P. |
| Title |
Websites: Frozen Desserts. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| Form subdivision |
Laboratory manuals |
| 9 (RLIN) |
586274 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nutrition |
| Form subdivision |
Laboratory manuals |
| 9 (RLIN) |
586275 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| Form subdivision |
Laboratory manuals |
| 9 (RLIN) |
762022 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Devine, Marjorie M., |
| Relator term |
author. |
| 9 (RLIN) |
1079030 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pimentel, Marcia, |
| Relator term |
author. |
| 9 (RLIN) |
228688 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11713288 |
| b |
11-07-17 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.3 VAC |
| g |
1 |
| i |
A457347B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$119.31 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
1 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i13029058 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
b |
| -- |
c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
flu |
| -- |
0 |
