Dimensions of food / Vickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine.
Material type: TextPublisher: Boca Raton, Fla. : CRC Press/Taylor & Francis, [2010]Copyright date: ©2010Edition: Seventh editionDescription: xii, 347 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 1439821674
- 9781439821671
- 641.3 23
- TX354 .V33 2010
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.3 VAC (Browse shelf(Opens below)) | 1 | Available | A457347B |
Includes bibliographical references.
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 -- 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 -- 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 -- A. Pasta, Rice, and Cereals -- B. 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 -- Appendix A. Legislation Governing the Food Supply -- Appendix B. Food Guides and Dietary Guidelines -- Appendix C. Some Food Equivalents -- Appendix D. Average Serving or Portion of Foods -- Appendix E. Food Allergies -- Appendix F. Food Additives -- Appendix G. PH of Some Common Foods -- Appendix H.1. Major Bacterial Foodborne Illnesses -- Appendix H.2. Meat- and Egg-Cooking Regulations -- Appendix I. Heat Transfer -- Appendix J. Symbols for Measurements and Weights -- Appendix K. Notes on Test for Presence of Ascorbic Acid -- Appendix L. 1: Cooking Terms -- Appendix L. 2: Cuisine Terminology -- Appendix M. Buying Guide -- Appendix N. Spice and Herb Chart -- Appendix O. Plant Proteins -- Appendix P. Websites: Frozen Desserts.
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