Food Science Laboratory Manual - Karen Jamesen - 9780023601927 - Hospitality, Travel & Tourism - Culinary Arts - Pearson Schweiz AG - Der Fachverlag fuer Bildungsmedien - 978-0-0236-0192-7

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Food Science Laboratory Manual

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Titel:   Food Science Laboratory Manual
Reihe:   Prentice Hall
Autor:   Karen S. Jamesen
Verlag:   Prentice Hall
Einband:   Softcover
Auflage:   1
Sprache:   Englisch
Seiten:   212
Erschienen:   Februar 1998
ISBN13:   9780023601927
ISBN10:   0-02360-192-2

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Food Science Laboratory Manual

Description

For courses in Introductory Food Science, Food Preparation where chemistry is required, and for Experimental Foods.

This practical lab manual combines an experimental approach to the study of ingredient function with preparation methods to acquaint the student with a wide variety of quality products. It introduces the use of fat replacers in frozen desserts, salad dressings, and batters and doughs, and includes the use of gums and stabilizers in some products. A wide variety of preparation methods for fruits, vegetables, and legumes is included. This book is intended to be used as a supplement for Foods and Food Science texts, especially Charley and Weaver's latest edition.


Features

  • Principles emphasize the functionality of ingredients by using variables in formula or method to interpret the scientific aspects of food preparation directing the student to the principle rather than to recipe. Pg.___
  • A wide variety of foods, their preparation, and experiments are included to give students with little knowledge the ability to develop skills and observe quality. Pg.___
  • The manual includes experiments utilizing modified starches, gums, stabilizers, and fat replacers that illustrate the current use of these ingredients in industry- produced products. Pg.___
  • Study questions follow each section of laboratory experiments to guide students in forming conclusions and directing assessment of experiments and food quality. Pg.___
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Table of Contents



Goals.


Food Handling, Laboratory, and Measurement Practices.

Professional Appearance. Laboratory Procedures. Measurement.



Sensory Quality.


Beverage Solutions.

Coffee and Tea.



Solutions and Ice Crystallization.

Water Crystallization: Frozen Desserts.



Sugar Solutions and Crystallization.

Sugar Solutions. Microscopic Examination of Sugar Crystallization.



Fats and Oils.

Fats, Emulsions, and Salads. Fat as a Frying Media.



Milk, Cream, and Milk Products.

Milk and Cream.



Cocoa.


Cheese.

Cheese Preparation. Natural vs. Processed Cheese in Preparation.



Eggs.

Proteins. Safety. Egg White Foams.



Meat.

Meat and Poultry. Fish. Gelatin.



Starches and Cereals.

Cereals. Starchy Sauces and Desserts.



Fruits.


Vegetables.


Batters.

Flours. Baking Powders and Baking Soda. Batters.



Drop Batters.

Drop Batters: Muffins. Cakes with Shortening. Sponge, Angel, and Chiffon Cakes.



Doughs.

Soft Dough: Biscuits. Stiff Dough: Pastry.



Soft Dough: Yeast Doughs.

Soft and Stiff Dough: Cookies. Stiff Dough: Noodles.



Food Preservation and Food Safety.

Food Preservation: Canning. Food Preservation: Freezing.



Experimental Laboratory in Food Science.


Appendix A.


Appendix B.
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