000			11930cam a2200433 i 4500
005			20221101230114.0
008			100621s2010 flua b 000 0 eng d
010			_a 2009032043
011			_aBIB MATCHES WORLDCAT
020			_a1439821674 _qalk. paper
020			_a9781439821671 _qalk. paper
035			_a(ATU)b11713288
035			_a(OCoLC)424554701
040			_aDLC _beng _erda _cDLC _dYDX _dBTCTA _dUKM _dYDXCP _dATU
050	0	0	_aTX354 _b.V33 2010
082	0	0	_a641.3 _223
100	1		_aVaclavik, Vickie, _eauthor. _9238939
245	1	0	_aDimensions of food / _cVickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine.
250			_aSeventh edition.
264		1	_aBoca Raton, Fla. : _bCRC Press/Taylor & Francis, _c[2010]
264		4	_c©2010
300			_axii, 347 pages : _billustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references.
505	0	0	_tDimensions of Food -- _gA. _tEconomic Dimensions -- _tExercise 1: Factors Influencing the Cost of Food -- _gA. _tQuality of Product: Comparing Store and National Brands -- _gB. _tCaloric and Price Differences of Various Product Formulations -- _gC. _tThe Cost of Convenience Foods: Ready-to-Eat Products, Packaged Mixes -- _gD. _tComparing Price per Serving of Various Forms of a Food -- _gE. _tCost Comparison of Food, As Purchased (A.P.) and Edible Portion (E.P.) -- _tExercise 2: Labels as Guides in Food Purchasing -- _tExercise 3: "Health" Food -- _tExercise 4: Planned-Over Foods -- _tSummary Questions: Economic Dimensions -- _gB. _tNutritional Dimensions -- _tExercise 1: Determining Serving Size -- _tExercise 2: Factors Affecting Caloric Value of Foods -- _tExercise 3: Nutrient Contributions of the Food Pyramid -- _tExercise 4: Evaluation of a Daily Menu -- _tExercise 5: Labels as Guides to Nutrient Content -- _gA. _tNutritive Value and Cost of Fruit-Juice Products -- _gB. _tCarbohydrate Label Information -- _gC. _tNutritive Value and Cost of Cereal Products -- _gD. _tHealth Claims Allowed on Labels -- _gE. _tFood Allergies -- _tSummary Questions: Nutritional Dimensions -- _gC. _tPalatability Dimensions -- _tExercise 1: Identifying Sensory Properties of Food -- _tExercise 2: Sensory Evaluation Tests -- _tExercise 3: Evaluating Sensory Properties in Foods -- _tExercise 4: Evaluating Food Products Marketed for Use with Food Allergies -- _tExercise 5: Evaluating Personal Preferences -- _tSummary Questions: Palatability Dimensions -- _gD. _tChemical Dimensions -- _tExercise 1: Functions of Food Additives -- _tExercise 2: Relationship of Additive Use to Degree of Processing -- _tExercise 3: Evaluation of Snack Foods -- _tExercise 4: Sodium Content of Foods -- _tExercise 5: Wheat in Foods -- _tSummary Questions: Chemical Dimensions -- _gE. _tSanitary Dimensions -- _tExercise 1: Factors Affecting the Microbial Safety of Foods -- _gA. _tSources of Contamination -- _gB. _tConditions Necessary for the Growth of Bacteria -- _gC. _tBacterial Growth Curve -- _tExercise 2: Temperature Control in Food Handling -- _gA. _tFactors Affecting the Rate of Cooling of Large Quantities of Foods -- _gB. _tTemperatures for Holding and Reheating Foods -- _gC. _tRecommended Temperatures for Cooked Food -- _tExercise 3: Sanitization in the Food Preparation Environment -- _gA. _tUse of Approved Chemical Sanitizers -- _gB. _tSanitization by Immersion -- _tSummary Questions: Sanitary Dimensions -- _gF. _tFood-Processing Dimensions -- _tExercise 1: Processing Temperatures -- _tExercise 2: Food Processing, Canning -- _gA. _tCanning Equipment -- _gB. _tCanning Acid and Low-Acid Foods -- _tQuestions: Canning -- _tExercise 3: Food Processing, Freezing -- _gA. _tFreezing Equipment -- _gB. _tFreezing Fruits and Vegetables -- _tQuestions: Freezing -- _tSummary Questions: Dimensions of Food (Part I, A-F) -- _tFood Principles -- _gA. _tMeasurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures -- _tExercise 1: Demonstration of Measuring and Mixing Techniques -- _tExercise 2: Measuring Liquids -- _tExercise 3: Measuring Solids -- _tExercise 4: Cleanup -- _tSummary Questions: Measurements, Use of Ingredients, and Laboratory Techniques -- _gLab Policies. _tAnd Procedures -- _gB. _tCereal and Starch -- _tExercise 1: Separation of Starch Granules -- _tExercise 2: Properties of Wheat and Cornstarch -- _tExercise 3: Effect of Sugar and Acid on Gelatinization -- _tExercise 4: Application of Principles to Starch-Thickened Products -- _tExercise 5: Preparing Cereal Products -- _tCereal Recipes -- _tSummary Questions: Cereal and Starch -- _tDietitian's Note -- _gC. _tFruits and Vegetables -- _tExercise 1: Properties of Parenchyma Cells -- _gA. _tComponents of Parenchyma Cell -- _gB. _tRecrisping Succulents -- _tExercise 2: Fruits -- _gA. _tEnzymatic Browning -- _gB. _tEffect of Sugar on Texture and Flavor of Cooked Fresh Fruit -- _gC. _tEffect of Sugar on Texture and Flavor of Cooked Dried Fruit -- _gD. _tFactors Affecting Anthocyanin Pigments -- _tExercise 3: Cooking Vegetables -- _gA. _tEffect of pH on Pigments and Texture -- _gB. _tEffect of Cooking Procedure on Pigments and Flavors -- _gC. _tApplication of Principles to Cooking a Variety of Vegetables -- _tEvaluation of Vegetable Recipes -- _tNutritive Value of Assigned Recipe(s) -- _tVegetable Recipes -- _tUncooked Vegetables and Fruit -- _tRecipe Questions: Fruits and Vegetables -- _tSummary Questions: Fruits and Vegetables -- _tDietitian's Note -- _gD. _tMeat, Poultry, and Fish -- _tExercise 1: Identification of Basic Meat Cuts -- _tExercise 2: Effect of Dry and Moist Heat on Less Tender (Tough) Cuts of Meat -- _gA. _tRoasts -- _gB. _tMeat Patties -- _tExercise 3: Evaluation of Meat, Poultry, and Fish -- _tMeat, Poultry, and Fish Recipes -- _tSummary Questions: Meat, Poultry, and Fish -- _tDietitian's Note -- _gE. _tPlant Proteins -- _tExercise 1: Pretreatment and Cooking Methods for Legumes -- _gA. _tPretreatment -- _gB. _tCooking Methods -- _tExercise 2: Combining Plant Proteins -- _tEvaluation of Plant Protein Recipes -- _tPlant Protein Recipes -- _tSummary Questions: Plant Proteins -- _tDietitian's Note -- _gF. _tEggs and Egg Products -- _tExercise 1: Egg Quality -- _tExercise 2: Coagulation of Egg Protein in Baked and Stirred Custard -- _tBasic Egg Custard: for Baked and Stirred Custard -- _tExercise 3: Egg White Foams -- _tExercise 4: Effect of Added Substances on Egg White Foam -- _tExercise 5: Effect of Cooking Intensity on Egg Protein -- _tMethods of Cooking Eggs -- _tExercise 6: Characteristics of Cooked Modified Egg Mixtures -- _tExercise 7: Combining Starch and Eggs as Thickeners in One Product: Souffle -- _tSouffle Recipes -- _tExercise 8: Other Egg Recipes -- _tSummary Questions: Eggs and Egg Products -- _tDietitian's Note -- _gG. _tMilk and Milk Products -- _tExercise 1: Comparison of Milk and Nondairy Products -- _tExercise 2: Coagulation of Milk Protein -- _gA. _tAddition of Acid -- _gB. _tAcid Produced by Bacteria (Yogurt) -- _gC. _tEnzyme Action (Rennin) -- _tExercise 3: Combining Acid Foods with Milk -- _tExercise 4: Comparison of Cheese Products -- _tExercise 5: Effect of Heat on Natural and Processed Cheese -- _tSummary Questions: Milk and Milk Products -- _tDietitian's Note -- _gH. _tFats and Oils -- _tExercise 1: Separation and Ratio of Oil and Acid -- _tEmulsifiers -- _tExercise 2: Application of Principles to Salad Dressings -- _tSalad Dressing Recipes -- _tExercise 3: Fat-Free, Fat-Reduced, and Fat-Replaced Products -- _gA. _tCalories, Cost, and Palatability of Foods with Various Fat Levels -- _gB. _tFat-Replacement Ingredient Labeling -- _tExercise 4: Comparison of Dietary Fats -- _tSummary Questions: Fats and Oils -- _tDietitian's Note -- _gI. _tSugars, Sweeteners -- _tExercise 1: Methods of Initiating Crystallization -- _tExercise 2: The Relationship of Sugar Concentration to Boiling Point -- _tExercise 3: Effect of Temperature and Agitation on Crystal Size -- _tExercise 4: Effect of Interfering Agents on Sugar Structure -- _tExercise 5: Alternatives to Sugar -- _tSummary Questions: Sugars, Sweeteners -- _tDietitian's Note -- _gJ. _tBatters and Dough -- _tExercise 1: Measurement of Flour -- _tExercise 2: Structural Properties of Wheat Flour -- _tQuestions: Gluten -- _tExercise 3: Chemical Leavening Agents -- _gA. _tIngredients of Baking Powders --
505	0	0	_gB. _tComparison of Speed of Reaction -- _tExercise 4: Factors Affecting the Leavening Power of Yeast -- _tQuestions: Leavening Agents -- _tExercise 5: Drop Batters, Muffins -- _gA. _tEffect of Manipulation -- _gB. _tEffect of Different Grains -- _tQuestions: Muffins -- _tExercise 6: Soft Dough, Biscuits -- _gA. _tEffect of Manipulation -- _gB. _tSubstituting Soda Acid for Baking Powder -- _tQuestions: Biscuits -- _tExercise 7: Pancakes, Popovers, Cream Puffs, Crepes -- _gA. _tEffect of Manipulation on Gluten Development in Pancakes -- _gB. _tEffect of Manipulation on Gluten Development in Popovers -- _gC. _tCream Puffs -- _gD. _tCrepes -- _tEvaluation of Crepes -- _tQuestions: Pancakes, Popovers, Cream Puffs, Crepes -- _tExercise 8: Stiff Dough: Yeast Breads /Rolls -- _tEvaluation of Yeast Rolls -- _tQuestions: Yeast Breads /Rolls -- _tExercise 9: Shortened Cakes -- _gA. _tEffect of Manipulation and Type of Shortening on Cake Texture -- _tConventional Method of Mixing -- _tDump Method of Mixing -- _tEvaluation of Cakes -- _tQuestions: Cakes -- _tExercise 10: Stiff Dough: Pastry -- _gA. _tEffect of Different Fat Plasticities on Palatability of Pastry -- _gB. _tEffect of Different Fillings on Palatability of Bottom Crust -- _tQuestions: Pastry -- _tSummary Questions: Batters and Doughs -- _tDietitian's Note -- _tHeating Foods By Microwave -- _tMicrowave Cooking -- _tExercise 1: Effect of Cooking Procedure on Pigments and Flavors -- _tExercise 2: Fruits -- _tExercise 3: Vegetables -- _tGeneral Directions -- _tExercise 4: Starch Products -- _gA. _tPasta, Rice, and Cereals -- _gB. _tFlour and Cornstarch as Thickeners -- _tExercise 5: Eggs -- _tExercise 6: Meat, Poultry, and Fish -- _tExercise 7: Batters and Dough -- _tExercise 8: Reheating Baked Products -- _tExercise 9: Defrosting -- _tSummary Questions: Microwave Cooking -- _tMeal Management -- _tMeal Management -- _tExercise 1: Analyzing Menus for Palatability Qualities -- _tExercise 2: Economic Considerations in Menu Planning -- _tExercise 3: Low-Calorie Modifications -- _tExercise 4: Meal Planning -- _tProcedure for the Meal Preparation -- _tWorksheet A: Market and Equipment Order -- _tWorksheet B: Planning Schedule -- _tWorksheet C: Summary Analysis of Meal Plan -- _tExercise 5: Meal Preparation -- _tStudent Evaluation of the Prepared Meal -- _tExercise 6: Restaurant Meals: Food-Ordering Practices -- _tSummary Questions: Meal Management -- _tAppendices -- _gAppendix A. _tLegislation Governing the Food Supply -- _gAppendix B. _tFood Guides and Dietary Guidelines -- _gAppendix C. _tSome Food Equivalents -- _gAppendix D. _tAverage Serving or Portion of Foods -- _gAppendix E. _tFood Allergies -- _gAppendix F. _tFood Additives -- _gAppendix G. _tPH of Some Common Foods -- _gAppendix H.1. _tMajor Bacterial Foodborne Illnesses -- _gAppendix H.2. _tMeat- and Egg-Cooking Regulations -- _gAppendix I. _tHeat Transfer -- _gAppendix J. _tSymbols for Measurements and Weights -- _gAppendix K. _tNotes on Test for Presence of Ascorbic Acid -- _gAppendix L. _t1: Cooking Terms -- _gAppendix L. _t2: Cuisine Terminology -- _gAppendix M. _tBuying Guide -- _gAppendix N. _tSpice and Herb Chart -- _gAppendix O. _tPlant Proteins -- _gAppendix P. _tWebsites: Frozen Desserts.
588			_aMachine converted from AACR2 source record.
650		0	_aFood _vLaboratory manuals _9586274
650		0	_aNutrition _vLaboratory manuals _9586275
650		0	_aCooking _vLaboratory manuals _9762022
700	1		_aDevine, Marjorie M., _eauthor. _91079030
700	1		_aPimentel, Marcia, _eauthor. _9228688
907			_a.b11713288 _b11-07-17 _c27-10-15
942			_cB
945			_a641.3 VAC _g1 _iA457347B _j0 _lcmain _o- _p$119.31 _q- _r- _s- _t0 _u1 _v0 _w0 _x0 _y.i13029058 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gflu _h0
999			_c1209124 _d1209124