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Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Autorentext
Frank D. Conforti, PhD, is Associate Professor Emeritus of Human Nutrition, Foods, and Exercise in the College of Agriculture and Life Sciences at Virginia Polytechnic Institute and State University, Blacksburg, VA. Before entering academe, he had extensive experience in the food preparation industry as Director of Quality Control, Borden's and as Director of Quality Assurance, American Foods Laboratory.
Klappentext
Food Selection and Preparation: A Laboratory Manual SECOND EDITION KNOWLEDGE, SKILL, AND ART are the three words to remember when working with foods. They are also the focus of the second edition .of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises—addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry—guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Zusammenfassung
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances.
New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Inhalt
Preface ix
Acknowledgments x
Laboratory 1: Measuring Techniques 1
Nonmetric Measure of Volume 2
To Learn Correct Techniques for Measuring Ingredients 4
Water and Thermometry 7
Application of Measuring Techniques: Cookies 8
Laboratory 2: Food Preservation: Canning and Freezing 12
Observe and Learn How to Use Utensils and Equipment Commonly Used in Canning 13
Foods to Be Packed and Processed 15
Freezing of Fruits and Vegetables 19
Laboratory 3: Starch and Cereal Cookery: Role of Gelatinization and Gelation 22
Starch Principles 23
Cereal Cookery 29
Laboratory 4: Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs 37
To Evaluate Factors Which Affect the Quality of Muffins 38
To Evaluate Factors Which Affect the Quality of Biscuits 40
To Identify the Gluten-Forming Properties of Various Wheat Flours 43
To Study Factors Which Affect the Quality of Yeast Bread 44
Laboratory 5: Shortened- and Foam-Style Cakes 48
Shortened-Style Cake 50
To Demonstrate the Effect of Changing the pH in Chocolate Cake Batters 53
Foam-Style Cake 55
Laboratory 6: Pastry, Cream Puffs, and Popovers 59
To Learn and Observe How Manipulation and Steam Will Affect Cream Puffs and Popovers 60
To Determine Which Fat Contributes Both Tenderness and Flakiness in a Pie Crust Through Proper Manipulation 62
Laboratory 7: Fruit Selection and Cookery 70
To Study the Prevention of Browning in Fresh Fruit Through the Use of Antioxidants 71
To Identify the Factors That Influence the Quality of Cooked Apples 73
To Observe Fruits That Have Enough Pectin to Form a Gel when Sugar and Water are Added 74
To Observe the Variety of Ways Fruits Can Be Prepared 75
Laboratory 8: Vegetables 80
To Study the Effect of Heat and pH on Pigments and Texture in Vegetables 82
To Prepare Vegetables in a Variety of Ways and to Recognize Quality Parameters in Selection and Preparation 83
Vegetable Preparation 86
Laboratory 9: Salads 96
Appetizer Salad 97
Dinner Accompaniment Salads 98
Main Dish Salads 102
Dessert Salads 103
Laboratory 10: Fats and Emulsions …