Lab Manual for Brown's Understanding Food: Principles and Preparation
Wadsworth Publishing Co Inc (Verlag)
978-0-357-97419-3 (ISBN)
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UNIT 1 SENSORY EVALUATION 1 Paired Comparison Test 2 Triangle Test 3 Ranking Test 4 Identification of Primary Tastes 5 Evaluation of Seasonings 6 Basic Recipe for Spiced Applesauce UNIT 2 FOOD PREPARATION BASICS: MEASURING TECHNIQUES AND ENERGY TRANSFER 1 Commonly Used Measurements 2 Measuring Techniques for Flour 3 Measuring Techniques for Sugar 4 Measuring Techniques for Fats 5 Measuring Techniques for Liquids 6 Effect of Pan Surface Characteristics on Energy Transfer 7 Effect of Container Shape on Energy Transfer 8 Using Transfer of Heat with a Microwave Oven UNIT 3 MEAT 1 Comparison of Beef, Veal, Pork, and Lamb 2 Comparison of Select and Choice Beef 3 Comparison of Connective Tissue in Meat Using Dry-Heat Method 4 Effect of Tenderizers on Meat 5 Comparison of Patty Products 6 Comparison of Protein Products Used in Stir-Fry 7 Various Techniques for Meat Preparation UNIT 4 POULTRY 1 Comparison of Store Brand and National Brand Chicken 2 Turkey Deli Meat Comparison 3 Various Techniques for Poultry Preparation UNIT 5 FISH AND SHELLFISH 1 Coagulation of Fish Protein by Heat'Comparison of Fresh and Frozen Fish 2 Selected Seafood Dishes UNIT 6 MILK 1 Sampling of Milk Products 2 Sampling of Yogurt Products 3 Coagulation of Fresh Whole Milk 4 Vanilla Pudding 5 Milk Foams 6 Using Fresh and Evaporated Milk UNIT 7 CHEESE 1 Cheese Display 2 Effect of Heat on Cheeses 3 Preparation of Cottage Cheese 4 Cheese Sauces 5 Selected Cheese Dishes UNIT 8 EGGS 1 Quality of Raw Eggs 2 Hard-Cooked Fresh and Deteriorated Eggs 3 Scrambled Eggs 4 Baked Custard 5 Factors Influencing Egg White Foams 6 Preparation of Angel Food Cake Using Egg Foams 7 Preparation of Brownies Using Egg Substitutes 8 Meringues 9 Selected Egg Dishes UNIT 9 VEGETABLES AND FRUIT 1 Enzymatic Oxidative Browning 2 Effect of Cooking Medium on Apples 3 Effects of Cooking Treatments on Vegetable Pigments 4 Factors that Affect Chlorophyll 5 Preparation of Applesauce'Effects of Apple Variety and Cooking Medium 6 Fresh Fruits as Ingredients in Food Preparation 7 Fresh Vegetables as Ingredients in Food Preparation UNIT 10 LEGUMES 1 Preparing Dried Legumes 2 A Variety of Legume Preparations UNIT 11 CEREALS AND FLOURS 1 Market Forms of Oatmeal Cereals 2 Comparison of Types of Rice 3 Comparison of Types of Pasta 4 Preparation of Gluten Ball 5 Cereals as Ingredients in Food Preparation UNIT 12 STARCHES AND SAUCES 1 Vanilla Cornstarch Puddings 2 Effect of Starch Variety on Lemon Pie Filling 3 Effect of Type of Starch on Viscosity of Starch Pastes 4 Effect of Acid and Sugar on Viscosity of Starch Pastes 5 Evaluation of White Sauces 6 Preparing a Roux UNIT 13 QUICK BREADS 1 Chemical Leaveners 2 Leavening by Air 3 Effect of Egg Protein on Popovers 4 Effect of Manipulation and Flour Type on Muffins 5 Effect of Manipulation on Biscuits 6 Effect of Sugar on Corn Bread 7 Leavening by Steam: Cream Puff Shells 8 Preparation of Various Quick Breads UNIT 14 YEAST BREADS 1 Preparation of Yeast Breads by Various Methods 2 Preparation of Various Yeast Breads UNIT 15 FATS AND OILS 1 Comparison of Selected Commercial Fat Products Used as Spreads 2 Effect of Coating on Fat Absorption 3 Effect of Cooking Time on Fat Absorption 4 Comparing Stir-Fry and Oven-Fry Cooking Methods 5 Polyunsaturated Versus Monounsaturated Oils: Vegetable Oil and Extra Virgin Olive Oil 6 Comparing Fat and Fat Substitutes 7 Effect of Solid Versus Liquid Fat on Quality of a Baked Product 8 Preparation of Mayonnaise Variations 9 Melting Points of Fats 10 Evaluation of Oxidative Rancidity 11 Fritters 12 Salad Dressings UNIT 16 CAKES 1 Effect of Leavening Agent on Shortened Cakes 2 Effect of Sweeteners on Shortened Cakes 3 Effect of Fats on Shortened Cakes 4 Effect of Flour Type on Cake 5 Comparison of Foam Cakes 6 Preparation of Selected Cakes UNIT 17 PASTRY 1 Effect of Type of Fat 2 Effect of Type of Flour 3 Effect of Extent of Manipulation 4 Comparison of Commercial Pie Pastries 5 Preparation of Various Pies UNIT 18 CANDY 1 Objective
| Erscheinungsdatum | 03.01.2024 |
|---|---|
| Verlagsort | Belmont, CA |
| Sprache | englisch |
| Maße | 213 x 273 mm |
| Gewicht | 900 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-357-97419-0 / 0357974190 |
| ISBN-13 | 978-0-357-97419-3 / 9780357974193 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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