Dimensions of food / Vickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine.

Author/creator Vaclavik, Vickie
Other author Pimentel, Marcia.
Other author Devine, Marjorie M.
Format Book
Edition5th ed.
Publication InfoBoca Raton : CRC Press, ©2002.
Descriptionxii, 303 pages : illustrations ; 28 cm
Supplemental ContentView this book online, via CRCNetBase, both on- and off-campus (please use Desktop Anywhere for off-campus access)
Supplemental ContentPublisher description
Supplemental ContentPublisher description
Subjects
Food--Laboratory manuals.
Nutrition--Laboratory manuals.
Cooking--Laboratory manuals.

Contents Part I. Dimensions of Food -- A. Economic Dimensions -- Exercise 1. Factors Influencing 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 -- Exercise 2. Labels as Guides in Food Purchasing -- 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 Guide 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 -- Summary Questions -- Nutritional Dimensions -- C. Palatability Dimensions -- Exercise 1. Identifying Sensory Properties of Food -- Exercise 2. Evaluating Sensory Properties in Foods -- Exercise 3. Sensory Evaluation Tests -- Exercise 4. 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 -- 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).
Contents Part II. Food Principles -- A. Measurements, Use of Ingredients, and Laboratory Techniques -- 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 -- 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 -- Evaluation of Cereal Products -- Cereal Recipes -- Summary Questions -- Cereal and Starch -- Evaluation -- Cereal Recipes -- C. Fruits and Vegetables -- Exercise 1. Properties of Parenchyma Cells -- A. Components of Parenchyma Cell -- B. Recrisping Succulents -- Exercise 2. Assessing Nutrient Loss in Fruits and Vegetables -- A. Effect of Cutting, Chopping, and Soaking on Vitamin C (Ascorbic Acid) -- B. Effect of Length of Cooking Time on Vitamin C -- C. Effect of Added Alkali on Vitamin C -- Exercise 3. 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 4. 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 -- Recipe Questions -- Fruits and Vegetables -- Summary Questions -- Fruits And Vegetables -- 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 -- E. Plant Proteins -- Exercise 1. Pretreatment and Cooking Methods for Legumes/Lentils -- A. Pretreatment -- B. Cooking Methods -- Evaluation of Cooked Legumes, Lentils -- Exercise 2. Combining Plant Proteins -- Evaluation of Plant Protein Recipes -- Plant Protein Recipes -- Tofu Recipes -- Summary Questions -- Plant Proteins -- 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 -- Baked Custard -- 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 -- Evaluation of Eggs Cooked in Various Ways -- Exercise 6. Characteristics of Cooked Modified Egg Mixtures -- Exercise 7. Combining Starch and Eggs as Thickeners in One Product -- Souffle -- Souffle Recipes -- Summary Questions -- Eggs and Egg Products -- G. Milk and Milk Products -- Exercise 1. Comparison of Milk and Non-Dairy 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 -- 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 -- 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 -- Candy Recipes -- Exercise 5. Sugar Substitutes, High-Intensity Sweeteners -- Summary Questions -- Sugars, Sweeteners -- J. Batters and Doughs -- 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 -- A. Effect of Manipulation on Gluten Development in Pancakes -- B. Effect of Manipulation on Gluten Development in Popovers -- C. Cream Puffs -- Questions -- Pancakes, Popovers, and Cream Puffs -- Exercise 8. Stiff Dough -- Yeast Breads/Rolls -- Evaluation of Yeast Rolls -- Questions -- Yeast Breads/Rolls -- Exercise 9. Shortened Cakes -- Evaluation of Cakes -- Questions -- Cakes -- Exercise 10. Stiff Dough -- Pastry -- A. Effect of Different Fat Plasticity on Palatability of Pastry -- B. Effect of Different Fillings on Palatability of Bottom Crust -- Evaluation of Pastry -- Questions -- Pastry -- Summary Questions -- Batters and Doughs.
Contents Part III. Heating Foods by Microwave -- Microwave Cooking -- Exercise 1. Effect of Cooking Procedure on Pigments and Flavors -- Exercise 2. Fruits -- Exercise 3. Vegetables -- 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 Doughs -- Exercise 8. Reheating Baked Products -- Exercise 9. Defrosting -- Summary Questions -- Microwave Cooking -- Part IV. 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 -- Worksheet A. Market and Equipment Order -- Worksheet B. Planning Schedule -- Worksheet C. Summary Analysis of Meal Plan -- Exercise 5. Meal Preparation -- Student Evaluation -- Summary Questions -- Meal Management -- Appendices -- Appendix A. Legislation Governing the Food Supply -- Appendix B. Food Guides and Dietary Guidelines -- Food Guide Pyramid -- Food Guide Pyramid for Children -- Hard-to-Place Foods -- Mexican American Foods and the Food Guide Pyramid -- Dietary Guidelines -- Appendix C. Some Food Equivalents -- Appendix D. Average Serving or Portion of Foods -- Making Sense of Portion Sizes -- Appendix E. Food Additives -- Appendix F. pH of Some Common Foods -- Appendix G-I. Major Bacterial Foodborne Illnesses -- Appendix G-II. Meat and Egg Cooking Regulations -- Appendix H. Heat Transfer -- Appendix I. Symbols for Measurements and Weights -- Measurement Equivalents -- Temperature Conversions -- Appendix J. Notes on Test for Presence of Ascorbic Acid -- Appendix K. Cooking Terms -- Appendix L. Buying Guide -- Appendix M. Spice and Herb Chart -- Appendix N. Plant Proteins.
Bibliography noteIncludes bibliographical references.
Genre/formLaboratory manuals.
LCCN 2002025921
ISBN0849314259 (pbk. ; alk. paper)
ISBN9780849314254 (pbk. ; alk. paper)

Availability

Library Location Call Number Status Item Actions
Joyner General Stacks TX354 .V33 2002 ✔ Available Place Hold