TY  - BOOK
AU  - Vaclavik,Vickie
AU  - Devine,Marjorie M.
AU  - Pimentel,Marcia
TI  - Dimensions of food
SN  - 1439821674
AV  - TX354 .V33 2010
U1  - 641.3 23
PY  - 2010///]
CY  - Boca Raton, Fla.
PB  - CRC Press/Taylor & Francis
KW  - Food
KW  - Laboratory manuals
KW  - Nutrition
KW  - Cooking
N1  - 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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