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 exercisesaddressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultryguide 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.
|Edition description:||Lab Manual|
|Product dimensions:||6.00(w) x 1.25(h) x 9.00(d)|
About the Author
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.
Table of Contents
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.
Appendix A: Food Safety.
Appendix B: Sanitation in The Kitchen.
Appendix C: Care and Cleaning Of Small Appliances.
Appendix D: Measuring Equivalents.
Appendix E: Emergency Substitutions.
Appendix F: Safe Food Storage.
Appendix G: Retail Beef Cuts and Recommended Cooking Methods.
Appendix H: How To Identify Cuts Of Meat By Bones