Understanding Food Principles and Preparation

Name: Understanding Food Principles and Preparation
Price: 11.5 USD
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ISBN: 9780314204097

ISBN-10: 0314204091

ISBN-13: 9780314204097

Edition: Revised

Authors: Amy Brown

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Book details

List price: $98.95
Publisher: Wadsworth
Publication date: 12/3/1999
Binding: Digital, Other
Pages: 700
Size: 8.66" wide x 11.42" long
Weight: 3.586
Language: English

Preface	p. xix
Food Science and Nutrition
Food Selection and Evaluation	p. 3
Food Selection Criteria	p. 4
Sensory Criteria	p. 4
Nutritional Criteria	p. 7
Cultural Criteria	p. 9
Religious Criteria	p. 10
Psychological and Sociological Criteria	p. 11
Budgetary Criteria	p. 13
Food Evaluation	p. 13
Subjective Evaluation	p. 13
Objective Evaluation	p. 14
Pictorial Summary	p. 17
References	p. 18
Chemistry of Food Composition	p. 21
Basic Food Chemistry	p. 22
Water	p. 23
Water Content in Foods	p. 23
Composition of Water	p. 23
Functions of Water in Food	p. 25
Carbohydrates	p. 28
Foods High in Carbohydrates	p. 28
Composition of Carbohydrates	p. 29
Lipids or Fats	p. 34
Foods High in Lipids	p. 34
Composition of Lipids	p. 34
Proteins	p. 38
Foods High in Proteins	p. 38
Composition of Proteins	p. 39
Functions of Proteins in Food	p. 39
Vitamins and Minerals	p. 43
Foods High in Vitamins and Minerals	p. 43
Composition of Vitamins and Minerals	p. 44
Functions of Vitamins and Minerals in Food	p. 44
Non-Nutritive Food Components	p. 45
Color Compounds	p. 45
Flavor Compunds	p. 45
Plant Compounds	p. 45
Pictorial Summary	p. 47
References	p. 48
Food Service
Meal Management, Planning, and Service	p. 53
Meal Planning	p. 54
Menus	p. 54
Nutrient Value	p. 56
Amount to Purchase	p. 57
Budgeting	p. 57
Food Stores and Vendors/Suppliers	p. 57
Economical Food Purchasing	p. 59
Portion Control	p. 61
Time Management	p. 61
Estimating Time	p. 62
Efficient Meal Preparation	p. 62
Food Service Organization	p. 64
Hospital Food Service	p. 64
Table Settings	p. 65
Cover and Linens	p. 65
Flatware/Dinnerware/Glassware	p. 66
Accessories	p. 66
Table Manners	p. 67
Basic Dining Etiquette	p. 67
Flatware/Glassware Etiquette	p. 67
Types of Meal Service	p. 68
Russian Service	p. 68
French Service	p. 69
English Service	p. 69
American Service	p. 69
Family Service	p. 69
Buffet Service	p. 69
Pictorial Summary	p. 70
References	p. 71
Heating and Equipment	p. 73
Heating Foods	p. 74
Measuring Heat	p. 74
Types of Heat Transfer	p. 75
Food Preparation Equipment	p. 76
Primary Equipment	p. 76
Auxiliary Equipment	p. 81
Pots and Pans	p. 84
Utensils	p. 86
Pictorial Summary	p. 93
References	p. 94
Food Preparation Basics	p. 95
Methods of Heating Foods	p. 96
Moist-Heat Preparation	p. 96
Dry-Heat Preparation	p. 97
Cutlery Techniques	p. 99
Handling Knives	p. 99
Cutting Styles	p. 99
Measuring Ingredients	p. 100
Liquid	p. 101
Eggs	p. 101
Fat	p. 101
Sugar	p. 103
Flour	p. 103
Other Ingredients and Substitutions	p. 104
Mixing Techniques	p. 104
Conventional (Creaming) Method	p. 104
Conventional Sponge Method	p. 105
Single-Stage Method	p. 105
Pastry-Blend Method	p. 105
Biscuit Method	p. 105
Muffin Method	p. 105
Seasonings and Flavorings	p. 105
Types of Seasonings and Flavorings	p. 105
Nutrient Content: Salt	p. 107
Adding Seasonings and Flavorings to Food	p. 108
Food Presentation	p. 109
Plate Presentation	p. 109
Garnishes	p. 109
Pictorial Summary	p. 110
References	p. 111
Food Safety	p. 113
Foodborne Illness	p. 114
Types of Foodborne Illness	p. 114
Symptoms of Foodborne Illness	p. 114
The HACCP System	p. 114
Assess the Hazards	p. 115
Determine Critical Control Points	p. 115
Establish Standards at Each Critical Control Point	p. 115
Monitor Critical Control Points	p. 115
Take Corrective Action	p. 115
Document Critical Control Points Not Under Control	p. 116
Verification of the HACCP System	p. 116
Hazards to Food Safety	p. 116
Bacteria	p. 116
Molds	p. 123
Viruses	p. 123
Animal Parasites	p. 124
Natural Toxicants	p. 126
Chemical and Physical Hazards	p. 127
Critical Control Points	p. 128
Processing	p. 128
Purchasing	p. 128
Preparation	p. 129
Sanitation	p. 130
Storage	p. 132
Monitoring Food Safety	p. 133
In-House Inspection	p. 133
Health Department Inspection	p. 133
National Surveillance	p. 133
Pictorial Summary	p. 136
References	p. 137
Food Preservation	p. 141
Food Spoilage	p. 142
Biological Changes	p. 142
Chemical Changes	p. 142
Physical Changes	p. 143
Food Preservation Methods	p. 143
Drying	p. 143
Curing	p. 144
Fermentation	p. 144
Pickling	p. 145
Edible Coatings	p. 145
Canning	p. 145
Cold Preservation	p. 146
Refrigeration	p. 146
Freezing	p. 147
Heating Methods	p. 148
Boiling	p. 148
Pasteurization	p. 148
Ohmic Heating	p. 148
Other Preservation Methods	p. 148
Irradiation	p. 148
Pascalization	p. 149
Aseptic and Modified-Atmosphere Packaging	p. 150
Ozonation	p. 150
Pictorial Summary	p. 152
References	p. 153
Government Regulation of Food	p. 155
Food and Drug Administration	p. 156
FDA Inspections	p. 157
Standards	p. 157
Food Labeling	p. 158
Nutrition Facts	p. 159
Food Additives	p. 160
Research/Education	p. 163
U.S. Department of Agriculture	p. 163
USDA Inspections	p. 163
Grading	p. 164
Environmental Protection Agency	p. 165
Centers for Disease Control and Prevention	p. 165
Other Regulatory Agencies	p. 165
U.S. Department of Commerce	p. 165
Federal Trade Commission	p. 165
Department of the Treasury	p. 166
State Agencies	p. 166
Pictorial Summary	p. 167
References	p. 168
Food Items
Sweeteners	p. 173
Types of Sweeteners	p. 174
Sugars	p. 174
Nutrient Content: Sugars	p. 176
Syrups	p. 177
Sugar Alcohols	p. 179
Alternative Sweeteners	p. 180
Functions of Sugars in Foods	p. 182
Sweetness	p. 182
Solubility	p. 182
Crystallization	p. 182
Browning Reactions	p. 183
Moisture Absorption (Hygroscopicity)	p. 183
Fermentation	p. 183
Preservation	p. 183
Pictorial Summary	p. 184
References	p. 185
Fats and Oils	p. 187
Functions of Fats in Food	p. 188
Heat Transfer	p. 188
Shortening Power	p. 189
Emulsions	p. 189
Melting Point	p. 190
Plasticity	p. 191
Nutrient Content: Fat	p. 191
Solubility	p. 192
Flavor/Satiety	p. 192
Other Nutrients	p. 192
Types of Fats	p. 192
Butter	p. 192
Margarine	p. 193
Shortenings	p. 193
Oils	p. 194
Lard/Tallow	p. 195
Cocoa Butter	p. 195
Fat Replacers	p. 196
Food Preparation with Fats	p. 197
Deep-Fat Frying Care	p. 197
Lower-Fat Preparation Techniques	p. 199
Storage of Fats	p. 200
Rancidity	p. 200
Pictorial Summary	p. 204
References	p. 205
Milk	p. 208
Composition of Milk	p. 208
Nutrients	p. 208
Color Compounds	p. 210
Purchasing Milk	p. 210
Grades	p. 210
Pasteurization	p. 210
Homogenization	p. 211
Types of Milk	p. 211
Fluid Milks	p. 212
Canned Milk	p. 214
Dry Milk	p. 215
Cultured Milk Products	p. 215
Creams and Substitutes	p. 216
Milk Products in Food Preparation	p. 217
Flavor Changes	p. 217
Coagulation and Precipitation	p. 217
Whipped Milk Products	p. 218
Storage of Milk Products	p. 219
Refrigerated	p. 219
Dry Storage	p. 220
Pictorial Summary	p. 221
References	p. 222
Cheese	p. 223
Classification of Cheeses	p. 225
Cheese Production	p. 225
Milk Selection	p. 225
Coagulation	p. 225
Nutrient Content: Cheese	p. 226
Curd Treatment	p. 227
Curing and Ripening	p. 227
Whey and Whey Products	p. 228
Processed Cheeses	p. 229
Tofu	p. 230
Purchasing Cheese	p. 230
Grading	p. 230
Food Preparation with Cheese	p. 231
Selecting Cheese	p. 231
Temperatures	p. 232
Storage of Cheese	p. 232
Dry Storage	p. 232
Refrigeration	p. 232
Frozen	p. 233
Pictorial Summary	p. 234
References	p. 235
Eggs	p. 237
Composition of Eggs	p. 238
Structure	p. 238
Nutrient Content: Eggs	p. 239
Purchasing Eggs	p. 240
Inspection	p. 240
Grading	p. 240
Sizing	p. 241
Egg Substitutes	p. 241
Preparation of Eggs	p. 241
Functions of Eggs in Food	p. 242
Changes in Prepared Eggs	p. 245
Dry-Heat Preparation	p. 245
Moist-Heat Preparation	p. 248
Storage of Eggs	p. 250
Refrigerator	p. 250
Frozen	p. 251
Dried	p. 251
Safety Tips	p. 251
Pictorial Summary	p. 253
References	p. 254
Meat	p. 255
Types of Meats	p. 256
Beef	p. 256
Lamb and Mutton	p. 256
Pork	p. 257
Composition of Meats	p. 257
Structure of Meat	p. 257
Pigments	p. 259
Nutrient Content: Meat	p. 260
Extractives	p. 261
Purchasing Meats	p. 261
Inspection	p. 261
Quality	p. 262
Tenderness of Meats	p. 264
Cuts of Meat	p. 266
Processed Meats	p. 268
Preparation of Meats	p. 273
Changes During Heating	p. 273
Determining Doneness	p. 274
Dry-Heat Preparation	p. 275
Moist-Heat Preparation	p. 278
Carving	p. 279
Storage of Meats	p. 279
Refrigerated	p. 279
Frozen	p. 279
Pictorial Summary	p. 281
References	p. 282
Poultry	p. 285
Classification of Poultry	p. 286
Chickens	p. 286
Turkeys	p. 286
Nutrient Content: Poultry	p. 287
Other Domestic Poultry	p. 287
Composition of Poultry	p. 288
Pigments	p. 288
Purchasing Poultry	p. 288
Inspection	p. 288
Grades	p. 288
Types and Styles of Poultry	p. 288
How Much to Buy	p. 288
Preparation of Poultry	p. 290
General Preparation	p. 290
Changes During Preparation	p. 290
Determining Doneness	p. 290
Dry-Heat Preparation	p. 292
Moist-Heat Preparation	p. 296
Storage of Poultry	p. 296
Pictorial Summary	p. 297
References	p. 298
Fish and Shellfish	p. 299
Classification of Fish and Shellfish	p. 300
Vertebrate or Invertebrate	p. 300
Salt or Fresh Water	p. 300
Lean or Fat	p. 301
Composition of Fish	p. 301
Structure of Finfish	p. 301
Pigments	p. 302
Nutrient Content: Finfish	p. 302
Purchasing Fish and Shellfish	p. 303
Inspection/Grading	p. 303
Selection of Finfish	p. 303
Selection of Shellfish	p. 308
Preparation of Fish and Shellfish	p. 311
Dry-Heat Preparation	p. 311
Moist-Heat Preparation	p. 312
Storage of Fish and Shellfish	p. 313
Fresh	p. 314
Frozen	p. 314
Canned and Cured	p. 315
Pictorial Summary	p. 316
References	p. 317
Vegetables	p. 319
Classification of Vegetables	p. 320
Composition of Vegetables	p. 320
Structure	p. 320
Pigments	p. 321
Nutrient Content: Vegetables	p. 323
Purchasing Vegetables	p. 325
Grading Vegetables	p. 325
Choosing Vegetables	p. 325
Preparation of Vegetables	p. 332
General Guidelines	p. 332
Changes During Heating	p. 332
Dry-Heat Preparation	p. 335
Moist-Heat Preparation	p. 335
Preparing Legumes	p. 335
Preparing Sprouts	p. 336
Storage of Vegetables	p. 337
Refrigerated	p. 337
Dry	p. 338
Controlled-Atmosphere Storage	p. 338
Pictorial Summary	p. 339
References	p. 340
Fruits	p. 343
Classification of Fruits	p. 344
Classification Exceptions	p. 344
Composition of Fruits	p. 344
Organic Acids	p. 344
Pectic Substances	p. 344
Phenolic Compounds	p. 345
Nutrient Content: Fruits	p. 346
Purchasing Fruits	p. 346
Grading Fruit	p. 346
Choosing Fruits	p. 346
Processed Fruits	p. 354
Dried Fruits	p. 354
Fruit Juices	p. 355
Preparation of Fruits	p. 355
Enzymatic Browning	p. 355
Changes During Heating	p. 355
Dry-Heat Preparation	p. 357
Moist-Heat Preparation	p. 357
Fruit Spreads	p. 357
Storage of Fruits	p. 359
Pictorial Summary	p. 361
References	p. 362
Soups and Salads	p. 365
Soups	p. 366
Stocks	p. 366
Clear and Thin Soups	p. 368
Thick Soups	p. 368
Cream Soups	p. 368
Salads	p. 369
Salad Ingredients	p. 370
Leafy Green Salads	p. 371
Vegetable Salads	p. 372
Fruit Salads	p. 372
Protein Salads	p. 373
Pasta/Grain Salads	p. 374
Salad Dressings	p. 374
Gelatin Salads	p. 375
Pictorial Summary	p. 378
References	p. 379
Starches and Sauces	p. 381
Starches as Thickeners	p. 382
Sources of Starch	p. 382
Food Products	p. 382
Starch Structure	p. 383
Starch Characteristics	p. 383
Gelatinization	p. 383
Gel Formation	p. 385
Retrogradation	p. 386
Dextrinization	p. 386
Modified Starches	p. 386
Sauces	p. 387
Thickened Sauces	p. 388
Unthickened Sauces	p. 391
Storage of Starches and Thickened Sauces	p. 392
Pictorial Summary	p. 393
References	p. 394
Cereal Grains and Pastas	p. 395
Composition of Cereal Grains	p. 396
Structure	p. 396
Nutrient Content: Cereal Grains	p. 397
Uses of Cereal Grains	p. 398
Flour	p. 398
Pasta	p. 398
Breakfast Cereal	p. 398
Alcoholic Beverages	p. 399
Animal Feeds	p. 399
Types of Cereal Grains	p. 399
Wheat	p. 399
Rice	p. 399
Corn	p. 401
Barley	p. 402
Millet	p. 402
Sorghum	p. 402
Oats	p. 402
Rye	p. 403
Other Grains	p. 404
Preparation of Cereal Grains	p. 404
Moist-Heat Preparation	p. 404
Storage of Cereal Grains	p. 406
Dry	p. 406
Refrigerated	p. 406
Frozen	p. 406
Pastas	p. 406
Types of Pasta	p. 406
Pasta Nomenclature	p. 408
Nutrient Content: Pasta	p. 408
Preparation of Pasta	p. 408
Moist-Heat Preparation	p. 408
Storage of Pasta	p. 409
Pictorial Summary	p. 410
References	p. 411
Flours and Flour Mixtures	p. 413
Flour Mixture Ingredients and Their Functions	p. 414
Flours	p. 414
Leavening Agents	p. 419
Sugar	p. 423
Salt/Flavoring	p. 424
Liquid	p. 424
Milk	p. 425
Fat	p. 425
Eggs	p. 426
Commercial Additives	p. 426
Preparation of Baked Goods	p. 427
Doughs and Batters	p. 427
Changes During Heating	p. 428
Storage of Flour and Flour Mixtures	p. 428
Pictorial Summary	p. 429
References	p. 430
Quick Breads	p. 433
Preparation of Quick Breads	p. 434
The Muffin Method	p. 434
Varieties of Quick Breads	p. 434
Pour Batters	p. 434
Nutrient Content: Quick Breads	p. 435
Drop Batters	p. 436
Doughs	p. 437
Pictorial Summary	p. 440
References	p. 441
Reast Breas	p. 443
Preparation of Yeast Breads	p. 444
Ingredients	p. 444
Mixing Methods	p. 444
Nutrient Content: Breads	p. 445
Kneading	p. 445
Fermentation--First Rising	p. 446
Punching Down--Second Rising	p. 447
Shaping	p. 447
Proofing	p. 447
Decorating	p. 448
Baking	p. 449
Varietres of Yeast Breads	p. 450
Loaf Breads	p. 450
Rolls	p. 451
Pita Bread	p. 451
Bagels	p. 451
English Muffins	p. 451
Pizza Crust	p. 452
Raised Doughnuts	p. 452
Specialty Breads	p. 452
Storage of Yeast Breads	p. 453
Fresh	p. 453
Refrigerated	p. 454
Frozen	p. 454
Pictorial Summary	p. 455
References	p. 456
Desserts and Beverages
Cakes and Cookies	p. 459
Types of Cakes	p. 460
Shortened Cakes	p. 460
Unshortened Cakes	p. 460
Chiffon Cakes	p. 460
Preparation of Cakes	p. 460
Ingredients	p. 460
Nutrient Content: Cakes	p. 461
Shortened Cakes	p. 462
Unshortened Cakes	p. 464
Storage of Cakes	p. 465
Types of Cookies	p. 465
Nutrient Content: Cookies	p. 466
Bar Cookies	p. 466
Dropped Cookies	p. 466
Pressed Cookies	p. 466
Molded Cookies	p. 466
Rolled Cookies	p. 466
Icebox/Refrigerator Cookies	p. 467
Preparation of Cookies	p. 467
Mixing Methods	p. 467
Baking Cookies	p. 467
Storage of Cookies	p. 468
Pictorial Summary	p. 469
References	p. 470
Pies and Pastries	p. 471
Types of Pastries	p. 472
Preparation of Pastry	p. 472
Ingredients of Pastry	p. 473
Mixing	p. 476
Rolling	p. 477
Fillings	p. 481
Baking	p. 482
Storage of Pastry	p. 484
Pictorial Summary	p. 485
References	p. 486
Candy	p. 487
Classification of Candies	p. 488
Preparation of Candy	p. 488
Crystalline Candies	p. 489
Nutrient Content: Sweeteners in Candies	p. 490
Noncrystalline Candies	p. 493
Chocolate	p. 494
Frostings	p. 498
Storage of Candy	p. 499
Pictorial Summary	p. 500
References	p. 501
Frozen Desserts	p. 503
Types of Frozen Desserts	p. 504
Ice Cream	p. 504
Imitation Ice Cream	p. 505
Frozen Yogurt	p. 505
Sherbet	p. 505
Sorbet	p. 506
Water Ices	p. 506
Still-Frozen Desserts	p. 506
Nutrient Content: Fat and Sugar in Frozen Desserts	p. 506
Preparation of Frozen Desserts	p. 506
Factors Affecting Quality	p. 506
Mixing and Freezing	p. 508
Storage of Frozen Desserts	p. 510
Pictorial Summary	p. 511
References	p. 512
Beverages	p. 513
Water	p. 514
Types of Water	p. 514
Carbonated Beverages	p. 515
Fruit and Vegetable Beverages	p. 515
Fruit/Vegetable Juice Processing	p. 515
New Age Beverages	p. 517
Types of New Age Beverages	p. 517
Aromatic Beverages	p. 517
Coffee	p. 517
Tea	p. 521
Dairy Beverages	p. 524
Alcoholic Beverages	p. 524
Beer	p. 525
Wine	p. 525
Spirits	p. 529
Pictorial Summary	p. 531
References	p. 532
Appendixes	p. 535
Canadian Dietary Recommendations	p. 537
Approximate Food Measurements	p. 539
Substitution of Ingredients	p. 541
Flavorings and Seasonings	p. 543
Garnishes	p. 547
Additives	p. 549
Cheeses	p. 553
Seasons for Vegetables	p. 555
Seasons for Fruits	p. 557
Standard Can Sizes	p. 559
Chemistry of Food	p. 561
Chapter Review Questions	p. 565
Glossary	p. 585
Credits and Sources	p. 593
Index	p. 595
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