Introductory Foods
, by Bennion, MarionNote: Supplemental materials are not guaranteed with Rental or Used book purchases.
- ISBN: 9780130142337 | 0130142336
- Cover: Paperback
- Copyright: 9/1/1994
Food Choices and Sensory Characteristics | p. 1 |
Factors Affecting Patterns of Eating | p. 1 |
Social and Cultural Effects | p. 1 |
Availability of Food | p. 3 |
Economics | p. 3 |
Knowledge of Nutrition and Health Concerns | p. 3 |
Religious Beliefs | p. 6 |
Technological Developments | p. 7 |
Emotional and Psychological Effects | p. 8 |
Sensory Characteristics of Food | p. 8 |
Flavor | p. 8 |
Texture | p. 14 |
Appearance | p. 14 |
Sensory Evaluation of Food | p. 15 |
Objective Evaluation of Food | p. 17 |
Study Questions | p. 17 |
References | p. 18 |
Food Economics and Convenience | p. 21 |
Trends in Food Use | p. 21 |
Food Disappearance Data | p. 21 |
Food Consumption Surveys | p. 22 |
Consumer Food Waste | p. 24 |
Some Factors Influencing Food Costs | p. 25 |
Crop Production | p. 26 |
Trade Policies | p. 26 |
Food Processing and Packaging | p. 26 |
Marketing | p. 27 |
Availability and Use of Convenience Foods | p. 33 |
Space-Age Convenience Foods | p. 35 |
Cost of Convenience | p. 37 |
Eating Quality | p. 38 |
Nutritive Value | p. 39 |
Saving of Time and Effort | p. 39 |
Preparing Your Own Basic Mixes | p. 40 |
Buying Food | p. 40 |
Study Questions | p. 42 |
References | p. 43 |
Food Safety | p. 45 |
Preventing Food-Borne Illness | p. 45 |
Characteristics of Microorganisms | p. 47 |
Molds | p. 48 |
Yeasts | p. 48 |
Bacteria | p. 48 |
Food-Borne Infections and Intoxications | p. 48 |
Common Food Infections | p. 49 |
Common Food Intoxications | p. 56 |
Mycotoxins | p. 60 |
Animal Parasites | p. 60 |
Viruses | p. 61 |
Environmental Contaminants | p. 61 |
Naturally Occurring Toxic Substances in Foods | p. 63 |
Study Questions | p. 64 |
References | p. 64 |
Food Regulations and Standards | p. 67 |
Food and Drug Administration | p. 67 |
Standards of Identity | p. 68 |
Standards of Minimum Quality | p. 68 |
Standards of Fill of Container | p. 69 |
Sanitation Requirements | p. 69 |
Labeling | p. 69 |
Food Additives | p. 70 |
Department of Agriculture | p. 76 |
Department of Commerce | p. 79 |
Federal Trade Commission | p. 79 |
State and Local Agencies | p. 79 |
International Standards | p. 80 |
Study Questions | p. 80 |
References | p. 81 |
Food Composition | p. 83 |
Water | p. 84 |
Uses of Water in Food Preparation | p. 85 |
The Nature of Water | p. 88 |
Water Hardness | p. 89 |
Carbohydrates | p. 90 |
Chemical Classification | p. 91 |
Monosaccharides | p. 91 |
Disaccharides | p. 93 |
Oligosaccharides | p. 94 |
Polysaccharides | p. 94 |
Browning | p. 97 |
Lipids or Fats | p. 98 |
Triglycerides (Triacylglycerols) | p. 98 |
Phospholipids | p. 102 |
Sterols | p. 102 |
Fats in Food Preparation | p. 102 |
Proteins | p. 103 |
Structure of Proteins | p. 103 |
Amino Acids | p. 104 |
Protein Quality | p. 105 |
Food Sources | p. 150 |
Properties and Reactions | p. 106 |
Solutions and Dispersions | p. 109 |
Characteristics of Solutions | p. 110 |
Characteristics of Colloidal Dispersions | p. 110 |
Characteristics of Suspensions | p. 111 |
Study Questions | p. 111 |
References | p. 113 |
Weights and Measures | p. 115 |
The Metric System | p. 115 |
Conversion to Metric | p. 116 |
Measuring Equipment | p. 117 |
Measurement of Staple Foods | p. 118 |
Flour | p. 118 |
Solid Fats | p. 119 |
Sugar | p. 119 |
Syrups | p. 120 |
Liquids | p. 120 |
Recipes | p. 121 |
Recipe Styles | p. 121 |
Standardization | p. 122 |
Study Questions | p. 122 |
References | p. 122 |
Heat Transfer in Cooking | p. 125 |
Effects of Cooking Food | p. 125 |
Heat Involved in Change of State | p. 126 |
Types of Heat Transfer | p. 128 |
Conduction | p. 128 |
Convection Currents | p. 128 |
Radiation | p. 129 |
Induction Heating | p. 131 |
Media for Heat Transfer | p. 131 |
Air | p. 131 |
Water | p. 131 |
Steam | p. 132 |
Fat | p. 132 |
Thermometer Scales | p. 132 |
Study Questions | p. 133 |
References | p. 133 |
Microwave Cooking | p. 135 |
Food-Related Uses of Microwaves | p. 136 |
Action of Microwaves in Heating | p. 137 |
Advantages of Microwave Cooking | p. 140 |
Limitations of Microwave Cooking | p. 140 |
Packaging Materials and Cooking Utensils | p. 142 |
General Cooking Suggestions | p. 144 |
Browning | p. 144 |
Stirring and Turning | p. 144 |
Standing Time | p. 145 |
Defrosting | p. 145 |
Combining Microwave and Conventional Cooking | p. 145 |
Heating Meals | p. 146 |
Study Questions | p. 146 |
References | p. 146 |
Seasoning and Flavoring Materials | p. 149 |
Basic Seasonings | p. 149 |
Salt | p. 149 |
Pepper | p. 150 |
Flavor Enhancers | p. 152 |
Monosodium Glutamate | p. 152 |
5'-Ribonucleotides | p. 152 |
Spices and Herbs | p. 153 |
History | p. 153 |
Classification and Use | p. 153 |
Storage | p. 155 |
Fresh Herbs | p. 155 |
Edible Flowers | p. 155 |
Flavor Extracts | p. 157 |
Alcohol | p. 158 |
Study Questions | p. 158 |
References | p. 158 |
Beverages | p. 161 |
Carbonated Beverages | p. 161 |
Sports or Isotonic Beverages | p. 162 |
Noncarbonated Fruit Beverages | p. 162 |
Alcoholic Beverages | p. 163 |
Coffee | p. 163 |
The Coffee Plant | p. 163 |
Preparation and Blending of Beans | p. 164 |
Roasting | p. 164 |
Composition of Coffee | p. 165 |
Decaffeinated Coffee | p. 166 |
Instant Coffee Products | p. 167 |
Cappuccino Coffee | p. 167 |
Coffee Substitutes | p. 167 |
Storage and Staling | p. 167 |
Preparation of Coffee Beverage | p. 168 |
Tea | p. 172 |
The Tea Plant | p. 172 |
Processing | p. 172 |
Composition and Nutritive Value | p. 173 |
Market Forms | p. 174 |
Preparation of Tea Beverage | p. 174 |
Cocoa and Chocolate | p. 176 |
Processing | p. 176 |
Composition | p. 178 |
Nutritive Value of Chocolate Beverages | p. 179 |
Storage | p. 179 |
Melting Chocolate | p. 179 |
Methods for Making Cocoa Beverage | p. 179 |
Study Questions | p. 180 |
References | p. 181 |
Sweeteners and Sugar Cookery | p. 183 |
Trends in Sweetener Consumption | p. 183 |
Nutritive Value | p. 184 |
Properties of Sugars | p. 184 |
Solubility | p. 185 |
Melting Point and Decomposition by Heat | p. 185 |
Absorption of Moisture | p. 186 |
Fermentation | p. 186 |
Acid Hydrolysis | p. 186 |
Enzyme Hydrolysis | p. 187 |
Decomposition by Alkalies | p. 187 |
Sweetness | p. 187 |
Crystalline Forms of Sugar | p. 188 |
Granulated Sugar | p. 188 |
Other Crystalline Sugars | p. 189 |
Powdered Sugars | p. 189 |
Brown Sugars | p. 189 |
Cocrystallized Sucrose | p. 190 |
Syrups, Molasses, and Honey | p. 190 |
Corn Syrups | p. 190 |
Molasses and Sorghum | p. 192 |
Maple Syrup | p. 192 |
Honey | p. 192 |
Sugar Alcohols | p. 193 |
High-Intensity or Alternative Sweeteners | p. 194 |
Saccharin | p. 195 |
Aspartame | p. 195 |
Acesulfame-K | p. 196 |
Cyclamates | p. 197 |
Sucralose | p. 197 |
Other Alternative Sweeteners | p. 197 |
Bulking Agents | p. 198 |
Sugar Cookery | p. 198 |
Boiling Points and Solutions | p. 198 |
Inversion of Sucrose | p. 200 |
Classification of Candies | p. 201 |
Crystalline Candies | p. 201 |
Noncrystalline Candies | p. 207 |
Fondant Confections | p. 209 |
Chocolate Dipping | p. 210 |
Study Questions | p. 211 |
References | p. 212 |
Frozen Desserts | p. 215 |
Commercial Ice Cream Processing | p. 216 |
"Light" Frozen Desserts | p. 217 |
Types of Frozen Desserts | p. 218 |
Nutritive Value | p. 219 |
Characteristics of Frozen Desserts | p. 219 |
Crystal Formation | p. 219 |
Overrun or Swell | p. 220 |
Body | p. 220 |
Texture | p. 220 |
Preparation of Frozen Desserts | p. 220 |
Effect of Ingredients on Quality Characteristics | p. 221 |
The Freezing Process | p. 222 |
Study Questions | p. 226 |
References | p. 226 |
Starch | p. 229 |
Sources of Starch | p. 229 |
Composition and Structure | p. 230 |
The Starch Molecule | p. 230 |
The Starch Granule | p. 231 |
Modified Starches | p. 232 |
Instant Starches | p. 234 |
Hydrolysis of Starch | p. 234 |
Effect of Heat on Starch | p. 235 |
Dry Heat | p. 235 |
Moist Heat | p. 235 |
Gel Formation and Retrogradation | p. 238 |
Starch Cookery | p. 239 |
Combining Starch with Hot Liquids | p. 239 |
White Sauces | p. 239 |
Cream Soups | p. 240 |
Starch-Thickened Desserts | p. 240 |
Microwave Cooking of Starch Mixtures | p. 241 |
Study Questions | p. 242 |
References | p. 243 |
Cereals | p. 245 |
Definition and Uses | p. 245 |
Structure and Composition | p. 246 |
Bran | p. 246 |
Endosperm | p. 246 |
Germ or Embryo | p. 247 |
Nutritive Value and Enrichment | p. 247 |
Common Cereal Grains | p. 248 |
Wheat | p. 248 |
Corn | p. 249 |
Rice | p. 250 |
Oats | p. 252 |
Rye | p. 252 |
Barley | p. 253 |
Triticale | p. 253 |
Buckwheat | p. 253 |
Breakfast Cereals | p. 253 |
Ready-to-Cook and Instant Cereals | p. 253 |
Ready-to-Eat Cereals | p. 254 |
Economics in Purchasing Cereals | p. 255 |
Cooking of Breakfast Cereals | p. 256 |
Cooking of Rice | p. 257 |
White Rice | p. 257 |
Brown Rice | p. 259 |
Precooked Rice | p. 259 |
Rice Pilaf | p. 259 |
Pasta | p. 259 |
Definition and History | p. 259 |
Manufacture | p. 260 |
Preparation of Pasta | p. 261 |
Study Questions | p. 262 |
References | p. 263 |
Vegetables and Vegetable Preparation | p. 265 |
Composition and Nutritive Value | p. 265 |
Fiber Components | p. 267 |
The Leaf Vegetables | p. 267 |
Vegetable-Fruits | p. 267 |
Flowers and Stems | p. 268 |
Roots, Bulbs, and Tubers | p. 272 |
Seeds | p. 272 |
Selection | p. 273 |
USDA Grades | p. 275 |
Variety in Vegetables | p. 277 |
Storage | p. 277 |
Biotechnology and Vegetable Production | p. 278 |
Vegetable Preparation | p. 279 |
Color | p. 279 |
Flavor | p. 283 |
Preliminary Preparation | p. 284 |
Why Cook Vegetables? | p. 286 |
How Cooking Losses Occur | p. 288 |
Changes During Cooking | p. 288 |
Specific Methods of Cooking Vegetables | p. 289 |
Frozen Vegetables | p. 295 |
Canned Vegetables | p. 299 |
Partially Processed Vegetables and Fruits | p. 299 |
Potatoes | p. 300 |
Characteristics of Varieties | p. 300 |
Grading | p. 301 |
Processing | p. 301 |
Preparation | p. 301 |
Dried Legumes | p. 302 |
Cooking | p. 302 |
Plant Proteins and Vegetarian Diets | p. 304 |
Soybeans | p. 305 |
Study Questions | p. 306 |
References | p. 308 |
Fruits and Fruit Preparation | p. 313 |
Definition and Classification | p. 313 |
Composition and Nutritive Value | p. 313 |
Color | p. 315 |
Flavor | p. 316 |
Aromatic Compounds | p. 316 |
Acids | p. 316 |
Essential Oils | p. 317 |
Other Components | p. 317 |
Changes During Ripening | p. 317 |
Selection of Fresh Fruits | p. 318 |
Apples | p. 318 |
Avocados | p. 318 |
Bananas | p. 320 |
Citrus Fruits | p. 320 |
Grapes | p. 322 |
Melons | p. 323 |
Peaches | p. 323 |
Pineapple | p. 323 |
Variety Fruits | p. 324 |
Storage of Fresh Fruits | p. 325 |
Fruit Juices | p. 325 |
Sources of Vitamin C | p. 326 |
Juice Processing | p. 326 |
Dried Fruits | p. 328 |
Methods and Storage | p. 328 |
Prunes | p. 329 |
Canned Fruits | p. 329 |
Frozen Fruits | p. 329 |
Preparation | p. 331 |
Cooking in Syrup and Water | p. 333 |
Cooking Dried Fruits | p. 334 |
Baking | p. 335 |
Glazing | p. 335 |
Broiling | p. 335 |
Sauteing | p. 335 |
Study Question | p. 335 |
References | p. 336 |
Salads and Gelatin | p. 339 |
Salads | p. 339 |
Uses of Salads | p. 339 |
Nutritive Value | p. 340 |
Salad Ingredients and Their Preparation | p. 340 |
Preparing the Salad | p. 344 |
Gelatin and Gels | p. 347 |
Gel Structure and Characteristics | p. 347 |
Manufacture of Gelatin | p. 348 |
Uses of Gelatin | p. 349 |
Nutritive Value of Gelatin | p. 349 |
Hydration and Swelling of Gelatin | p. 349 |
Dispersion of Gelatin | p. 350 |
Gelation | p. 350 |
Gelatin Salads and Desserts | p. 352 |
Study Question | p. 353 |
References | p. 353 |
Fats, Frying, and Emulsions | p. 355 |
Fat Consumption and Nutritive Value | p. 355 |
Properties of Fats | p. 357 |
Solubility | p. 358 |
Melting Point | p. 358 |
Plasticity | p. 359 |
Flavor | p. 359 |
Processing and Refining of Fats | p. 359 |
Hydrogenation | p. 360 |
Winterization | p. 360 |
Churning Cream | p. 361 |
Margarine | p. 361 |
Lard | p. 362 |
Hydrogenated Shortening | p. 363 |
Refined Oils | p. 364 |
Deterioration of Fat and Its Control | p. 365 |
Hydrolytic Rancidity | p. 365 |
Oxidative Rancidity | p. 366 |
Flavor Reversion | p. 366 |
Antioxidants and the Prevention of Rancidity | p. 367 |
Frying | p. 368 |
Panfrying | p. 368 |
Deep-Fat Frying | p. 368 |
Buying Fats | p. 375 |
Fat Replacers | p. 375 |
Carbohydrate-Based Replacements | p. 376 |
Protein-Based Replacements | p. 376 |
Fat-Based Replacements | p. 377 |
Emulsions | p. 377 |
Emulsions in Foods | p. 377 |
Temporary Emulsions | p. 378 |
Permanent Emulsions | p. 378 |
Salad Dressings | p. 379 |
Classification | p. 379 |
Salad Dressing | p. 379 |
French Dressing | p. 381 |
Reduced-Fat Dressings | p. 381 |
Mayonnaise | p. 382 |
Study Questions | p. 383 |
References | p. 384 |
Eggs and Egg Cookery | p. 387 |
Composition and Nutritive Value | p. 387 |
Proteins | p. 388 |
Lipids | p. 388 |
Pigments | p. 388 |
Structure | p. 389 |
Egg Quality | p. 390 |
Characteristics of Fresh and Deteriorated Eggs | p. 390 |
Measuring Quality | p. 391 |
Grading | p. 393 |
Sizing | p. 394 |
Safety and Handling | p. 394 |
Preservation | p. 397 |
Commercial Cold Storage | p. 397 |
Kitchen Storage | p. 397 |
Freezing and Drying | p. 397 |
Liquid Refrigerated Eggs | p. 398 |
Eggs in Food Preparation | p. 399 |
Heat Coagulation of Egg Proteins | p. 399 |
Coagulation by Mechanical Beating | p. 401 |
Specific Methods of Egg Preparation | p. 404 |
Egg Substitutes | p. 416 |
Study Questions | p. 417 |
References | p. 418 |
Milk and Milk Products* | p. 421 |
Consumption Trends | p. 421 |
Composition and Properties of Milk | p. 422 |
Protein | p. 422 |
Fat | p. 423 |
Carbohydrate | p. 424 |
Color | p. 425 |
Flavor | p. 425 |
Acidity | p. 426 |
Nutritive Value | p. 426 |
Sanitation and Milk Quality | p. 427 |
Grading | p. 427 |
Pasteurization | p. 428 |
Care of Milk | p. 429 |
Milk Processing | p. 429 |
Homogenization | p. 429 |
Fortification | p. 430 |
Kinds of Milk | p. 430 |
Fluid Milk | p. 430 |
Concentrated Fluid Milk | p. 432 |
Dry Milk | p. 432 |
Cultured Milk Products | p. 433 |
Filled and Imitation Milks | p. 435 |
Milk in Food Preparation | p. 435 |
Effects of Heat | p. 436 |
Acid Coagulation | p. 437 |
Enzyme Coagulation | p. 438 |
Coagulation by Phenolic Compounds | p. 439 |
Coagulation by Salts | p. 439 |
Freezing | p. 439 |
Cream | p. 439 |
Types of Cream and Cream Products | p. 439 |
Whipping of Cream | p. 440 |
Whipping of Other Milk Products | p. 442 |
Light Dairy Products | p. 443 |
Cheese | p. 443 |
Ripening | p. 444 |
Grades | p. 445 |
Composition and Nutritive Value | p. 445 |
Types of Cheese Products | p. 446 |
Cheese Storage | p. 453 |
Cheese in Cooked Foods | p. 454 |
Study Questions | p. 456 |
References | p. 457 |
Meat and Meat Cookery | p. 461 |
Consumption of Red Meat | p. 461 |
Structure of Meat | p. 462 |
Muscle Tissue | p. 462 |
Connective Tissue | p. 464 |
Fatty Tissue | p. 465 |
Bone | p. 465 |
Composition and Nutritive Value | p. 465 |
Fat, Protein, and Water | p. 465 |
Vitamins and Minerals | p. 466 |
Pigments | p. 466 |
Classification | p. 467 |
Beef | p. 467 |
Veal | p. 468 |
Lamb and Mutton | p. 468 |
Pork | p. 468 |
Postmortem Changes and Aging | p. 468 |
Factors Affecting Tenderness | p. 470 |
Amount of Connective Tissue | p. 470 |
Fat and Marbling | p. 470 |
Other Factors | p. 471 |
Tenderizing | p. 471 |
Buying of Meat | p. 472 |
Labeling | p. 473 |
Government Inspection | p. 474 |
Grades and Grading | p. 474 |
Cuts of Meat and Identification | p. 478 |
Considerations in Buying Meat | p. 485 |
Cured Meats | p. 488 |
Storage of Meats | p. 490 |
Meat Cookery | p. 490 |
General Methods | p. 491 |
Effect of Heat on Meat | p. 492 |
Cooking Losses | p. 493 |
Shrinkage of Meat During Cooking | p. 494 |
Basting | p. 494 |
Salting | p. 494 |
Juiciness | p. 494 |
Tenderization | p. 495 |
Specific Cooking Methods | p. 495 |
Cooking Variety Meats | p. 505 |
Cooking Frozen Meats | p. 505 |
Meat Flavor | p. 505 |
Soup Stock | p. 507 |
Gravy | p. 508 |
Carving Meat | p. 509 |
Beef Steak | p. 509 |
Standing Rib Roast | p. 509 |
Rolled Rib Roast | p. 509 |
Pot Roasts | p. 509 |
Ham | p. 509 |
Loin Roasts | p. 511 |
Leg of Lamb | p. 511 |
Soy Proteins and Meat Processing | p. 511 |
Study Questions | p. 512 |
References | p. 514 |
Poultry and Fish | p. 519 |
Poultry | p. 519 |
Consumption | p. 519 |
Classification and Market Forms | p. 519 |
Processing Poultry | p. 521 |
Composition and Nutritive Value | p. 521 |
Buying Poultry | p. 522 |
Storage and Handling | p. 524 |
Cooking Poultry | p. 528 |
Fish | p. 533 |
Minced Fish Products | p. 534 |
Classification and Market Forms | p. 534 |
Composition and Nutritive Value | p. 536 |
Shellfish | p. 538 |
Fish Roe | p. 539 |
Cured Fish | p. 540 |
Canned Fish | p. 540 |
Aquaculture | p. 541 |
Selection and Storage | p. 541 |
Preparation | p. 544 |
Study Questions | p. 547 |
References | p. 548 |
Batters and Doughs | p. 551 |
Ingredients | p. 551 |
Flour | p. 551 |
Leavening Agents | p. 560 |
Fat | p. 564 |
Liquids | p. 566 |
Eggs | p. 566 |
Sugar and Other Sweeteners | p. 567 |
Classification of Batters and Doughs | p. 567 |
Batters | p. 567 |
Doughs | p. 568 |
General Methods for Mixing Batters and Doughs | p. 568 |
Muffin Method | p. 568 |
Pastry or Biscuit Method | p. 568 |
Conventional Method | p. 569 |
Structure of Batters and Doughs | p. 569 |
Dry Flour Mixes | p. 570 |
Baking at High Altitudes | p. 571 |
Study Questions | p. 572 |
References | p. 573 |
Quick Breads | p. 575 |
Popovers | p. 575 |
Ingredients | p. 575 |
Characteristics | p. 576 |
Baking | p. 576 |
Causes of Failure | p. 577 |
Cream Puffs | p. 577 |
Ingredients and Mixing | p. 577 |
Characteristics | p. 578 |
Baking | p. 578 |
Causes of Failure | p. 579 |
Pancakes | p. 579 |
Ingredients | p. 579 |
Cooking | p. 580 |
Waffles | p. 580 |
Ingredients and Mixing | p. 580 |
Baking | p. 581 |
Muffins | p. 581 |
Ingredients | p. 581 |
Characteristics | p. 582 |
Mixing | p. 582 |
Variations | p. 582 |
Baking | p. 584 |
Biscuits | p. 584 |
Ingredients | p. 584 |
Characteristics | p. 585 |
Mixing | p. 585 |
Baking | p. 586 |
Study Questions | p. 587 |
References | p. 587 |
Yeast Breads | p. 589 |
Characteristics of Yeast Breads | p. 590 |
Ingredients | p. 591 |
Yeast | p. 591 |
Flour and Liquid | p. 595 |
Sugar | p. 596 |
Fat | p. 596 |
Salt | p. 596 |
Mixing and Handling | p. 597 |
Straight-Dough Method | p. 597 |
Sponge Method | p. 597 |
Batter Method | p. 598 |
Automatic Bread Machines | p. 598 |
Kneading | p. 598 |
Fermentation and Proofing | p. 600 |
Commercial Processes | p. 601 |
Dough Conditioners | p. 601 |
Baking Bread | p. 602 |
Conventional Baking | p. 602 |
Microwave Baking | p. 604 |
Frozen Yeast Doughs | p. 604 |
Rolls | p. 605 |
Whole-Grain and Variety Breads | p. 605 |
Whole-Wheat Bread | p. 606 |
High-Fiber Breads | p. 607 |
Use of Flours Other Than Wheat | p. 607 |
Staling of Bread | p. 608 |
Spoilage of Bread | p. 608 |
Study Questions | p. 609 |
References | p. 610 |
Cakes and Cookies | p. 611 |
Shortened Cakes | p. 611 |
Types and Characteristics | p. 611 |
Ingredients | p. 613 |
Mixing | p. 617 |
Preparation of Pans | p. 619 |
Baking | p. 622 |
Unshortened Cakes | p. 623 |
Angel Food Cake | p. 623 |
Sponge Cake | p. 626 |
Cookies | p. 627 |
Classification | p. 627 |
Ingredients | p. 628 |
Mixing and Handling | p. 628 |
Baking | p. 629 |
Study Questions | p. 630 |
References | p. 630 |
Pastry | p. 633 |
Characteristics of Plain Pastry | p. 633 |
Flakiness | p. 635 |
Tenderness | p. 636 |
Ingredients in Plain Pastry | p. 636 |
Techniques of Mixing | p. 637 |
Rolling Pastry | p. 637 |
Baking | p. 639 |
Preventing Soaked Crusts | p. 640 |
Using the Microwave Oven | p. 640 |
Prepared Pie Crust | p. 641 |
Study Questions | p. 641 |
References | p. 641 |
Food Preservation and Packaging | p. 643 |
Causes of Food Spoilage | p. 644 |
General Methods of Food Preservation | p. 644 |
Preservation by Temperature Control | p. 645 |
Preservation by Moisture Control | p. 645 |
Use of Preservatives | p. 648 |
Preservation by Ionizing Radiation | p. 649 |
Packaging of Food | p. 651 |
Functions of Food Packaging | p. 651 |
Regulatory Requirements | p. 651 |
Packaging Materials, | p. 653 |
Packaging Waste Management | p. 656 |
Aseptic Packaging | p. 657 |
Modified-Atmosphere Packaging | p. 657 |
Study Questions | p. 659 |
References | p. 659 |
Food Preservation by Freezing and Canning | p. 661 |
Freezing | p. 661 |
The Freezing Process | p. 662 |
Changes During Freezing, Storage, and Thawing | p. 662 |
Selection of Foods for Freezing | p. 665 |
Techniques for Freezing | p. 665 |
Containers | p. 670 |
Use and Management of the Home Freezer | p. 671 |
Canning | p. 671 |
Historical Highlights | p. 673 |
Methods for Home Canning | p. 674 |
Containers for Canning | p. 680 |
Heat Penetration | p. 680 |
Obtaining a Partial Vacuum | p. 681 |
Obtaining an Effective Seal | p. 681 |
Handling After Processing | p. 681 |
Study Questions | p. 682 |
References | p. 683 |
Appendixes | |
Weights and Measures | p. 685 |
Symbols for Measurements | p. 685 |
Equivalents | p. 685 |
Metric Conversions | p. 686 |
Common Measurements Used in Food Preparation | p. 686 |
Approximate Number of Cups in a Pound of Some Common Foods | p. 686 |
Weights and Measures for Some Food Ingredients | p. 686 |
Some Ingredient Substitutions | p. 687 |
Standard Can Sizes | p. 687 |
Temperature Control | p. 689 |
Oven Temperatures | p. 689 |
Thermometers for Other Uses | p. 689 |
Converting Celsius Temperatures to Fahrenheit | p. 689 |
Formulas | p. 689 |
Nutritive Value of Selected Foods | p. 691 |
Glossary | p. 699 |
Index | p. 705 |
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