Food Selection and Preparation
Iowa State University Press (Verlag)
978-0-8138-2714-8 (ISBN)
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Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of this handy manual, which guides a student through the fundamentals and basic principles of food preparation, from the recipe to the table, 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 testing 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.
Laboratory 1. Measuring Techniques. Laboratory 2. Food Preservation: Canning and Freezing. Laboratory 3. Starch and Cereal Cookery: Role of Gelatinization and Gelation. Laboratory 4. Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs. Laboratory 5. Shortened- and Foam-Style Cakes. Laboratory 6. Pastry, Cream Puffs, and Popovers. Laboratory 7. Fruit Selection and Cookery. Laboratory 8. Vegetables. Laboratory 9. Salads. Laboratory 10. Fats and Emulsions. Laboratory 11. Gelatin. Laboratory 12. Egg Cookery. Laboratory 13. Milk and Cheese. Laboratory 14. Meat and Poultry. Laboratory 15. Fish and Seafood Cookery. Laboratory 16. Legumes and Tofu. Laboratory 17. Sugar Crystallization. Laboratory 18. Ice Crystallization (Frozen Desserts). Laboratory 19. Beverages: Coffee, Tea, and Cocoa. Laboratory 20. Sensory Evaluation of Food. Glossary. Appendix A: Measuring Equivalents. Appendix B: Emergency Substitutions. Appendix C: Retail Cuts of Meat. Appendix D. How to Identify Cuts of Meat by Bones. Appendix E: Sanitation in the Kitchen. Appendix F: Safe Food Storage. Appendix G: Care and Cleaning of Small Appliances.
| Erscheint lt. Verlag | 25.2.1997 |
|---|---|
| Verlagsort | Arnes, AI |
| Sprache | englisch |
| Maße | 279 x 216 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-8138-2714-0 / 0813827140 |
| ISBN-13 | 978-0-8138-2714-8 / 9780813827148 |
| Zustand | Neuware |
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