Pub. Date:
Taylor & Francis
Dimensions of Food,Fifth Edition / Edition 5

Dimensions of Food,Fifth Edition / Edition 5


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Product Details

ISBN-13: 9780849314254
Publisher: Taylor & Francis
Publication date: 06/07/2002
Edition description: Older Edition
Pages: 320
Product dimensions: 8.50(w) x 11.00(h) x 0.66(d)

Table of Contents

Part I.Dimensions of Food
A.Economic Dimensions3
Exercise 1Factors Influencing Cost of Food4
A.Quality of Product--Comparing Store and National Brands4
B.Caloric and Price Differences of Various Product Formulations4
C.The Cost of Convenience Foods--Ready-To-Eat Products, Packaged Mixes5
D.Comparing Price Per Serving of Various Forms of a Food6
Exercise 2Labels as Guides in Food Purchasing8
Summary Questions--Economic Dimensions9
B.Nutritional Dimensions11
Exercise 1Determining Serving Size12
Exercise 2Factors Affecting Caloric Value of Foods13
Exercise 3Nutrient Contributions of the Food Guide Pyramid14
Exercise 4Evaluation of a Daily Menu17
Exercise 5Labels as Guides to Nutrient Content18
A.Nutritive Value and Cost of Fruit Juice Products19
B.Carbohydrate Label Information19
C.Nutritive Value and Cost of Cereal Products20
D.Health Claims Allowed on Labels21
Summary Questions--Nutritional Dimensions21
C.Palatability Dimensions23
Exercise 1Identifying Sensory Properties of Food24
Exercise 2Evaluating Sensory Properties in Foods26
Exercise 3Sensory Evaluation Tests26
Exercise 4Evaluating Personal Preferences27
Summary Questions--Palatability Dimensions28
D.Chemical Dimensions29
Exercise 1Functions of Food Additives30
Exercise 2Relationship of Additive Use to Degree of Processing31
Exercise 3Evaluation of Snack Foods32
Exercise 4Sodium Content of Foods33
Summary Questions--Chemical Dimensions34
E.Sanitary Dimensions37
Exercise 1Factors Affecting the Microbial Safety of Foods38
A.Sources of Contamination38
B.Conditions Necessary for the Growth of Bacteria38
C.Bacterial Growth Curve39
Exercise 2Temperature Control in Food Handling40
A.Factors Affecting the Rate of Cooling of Large Quantities of Foods40
B.Temperatures for Holding and Reheating Foods41
C.Recommended Temperatures for Cooked Food42
Exercise 3Sanitization in the Food Preparation Environment42
A.Use of Approved Chemical Sanitizers42
B.Sanitization by Immersion43
Summary Questions--Sanitary Dimensions43
F.Food Processing Dimensions47
Exercise 1Processing Temperatures48
Exercise 2Food Processing, Canning49
A.Canning Equipment49
B.Canning Acid and Low-Acid Foods50
Exercise 3Food Processing, Freezing52
A.Freezing Equipment52
B.Freezing Fruits and Vegetables52
Summary Questions--Dimensions of Food (Part I A-F)53
Part II.Food Principles
A.Measurements, Use of Ingredients, and Laboratory Techniques59
Exercise 1Demonstration of Measuring and Mixing Techniques60
Exercise 2Measuring Liquids61
Exercise 3Measuring Solids61
Exercise 4Cleanup61
Summary Questions--Measurements, Use of Ingredients, and Laboratory Techniques62
B.Cereal and Starch65
Exercise 1Separation of Starch Granules66
Exercise 2Properties of Wheat and Cornstarch67
Exercise 3Effect of Sugar and Acid on Gelatinization68
Exercise 4Application of Principles to Starch-Thickened Products69
Exercise 5Preparing Cereal Products72
Evaluation of Cereal Products73
Cereal Recipes74
Summary Questions--Cereal and Starch77
Evaluation--Cereal Recipes77
C.Fruits and Vegetables81
Exercise 1Properties of Parenchyma Cells82
A.Components of Parenchyma Cell82
B.Recrisping Succulents83
Exercise 2Assessing Nutrient Loss in Fruits and Vegetables84
A.Effect of Cutting, Chopping, and Soaking on Vitamin C (Ascorbic Acid)84
B.Effect of Length of Cooking Time on Vitamin C85
C.Effect of Added Alkali on Vitamin C86
Exercise 3Fruits87
A.Enzymatic Browning87
B.Effect of Sugar on Texture and Flavor of Cooked Fresh Fruit88
C.Effect of Sugar on Texture and Flavor of Cooked Dried Fruit90
D.Factors Affecting Anthocyanin Pigments90
Exercise 4Cooking Vegetables94
A.Effect of pH on Pigments and Texture94
B.Effect of Cooking Procedure on Pigments and Flavors95
C.Application of Principles to Cooking a Variety of Vegetables98
Evaluation of Vegetable Recipes98
Nutritive Value of Assigned Recipe(s)99
Vegetable Recipes99
Recipe Questions--Fruits and Vegetables107
Summary Questions--Fruits And Vegetables107
D.Meat, Poultry, and Fish111
Exercise 1Identification of Basic Meat Cuts114
Exercise 2Effect of Dry and Moist Heat on Less Tender (Tough) Cuts of Meat116
B.Meat Patties118
Exercise 3Evaluation of Meat, Poultry, and Fish119
Meat, Poultry, and Fish Recipes120
Summary Questions--Meat, Poultry, and Fish125
E.Plant Proteins129
Exercise 1Pretreatment and Cooking Methods for Legumes/Lentils130
B.Cooking Methods131
Evaluation of Cooked Legumes, Lentils131
Exercise 2Combining Plant Proteins132
Evaluation of Plant Protein Recipes133
Plant Protein Recipes134
Tofu Recipes138
Summary Questions--Plant Proteins139
F.Eggs and Egg Products143
Exercise 1Egg Quality144
Exercise 2Coagulation of Egg Protein in Baked and Stirred Custard145
Basic Egg Custard--for Baked and Stirred Custard145
Baked Custard146
Stirred Custard146
Exercise 3Egg White Foams148
Exercise 4Effect of Added Substances on Egg White Foam150
Exercise 5Effect of Cooking Intensity on Egg Protein151
Evaluation of Eggs Cooked in Various Ways151
Exercise 6Characteristics of Cooked Modified Egg Mixtures152
Exercise 7Combining Starch and Eggs as Thickeners in One Product--Souffle153
Souffle Recipes155
Summary Questions--Eggs and Egg Products157
G.Milk and Milk Products161
Exercise 1Comparison of Milk and Non-Dairy Products162
Exercise 2Coagulation of Milk Protein163
A.Addition of Acid163
B.Acid Produced by Bacteria (Yogurt)163
C.Enzyme Action (Rennin)164
Exercise 3Combining Acid Foods with Milk165
Exercise 4Comparison of Cheese Products166
Exercise 5Effect of Heat on Natural and Processed Cheese168
Summary Questions--Milk and Milk Products169
H.Fats and Oils173
Exercise 1Separation and Ratio of Oil and Acid; Emulsifiers174
Exercise 2Application of Principles to Salad Dressings175
Salad Dressing Recipes176
Exercise 3Fat-Free, Fat-Reduced, and Fat-Replaced Products177
A.Calories, Cost, and Palatability of Foods with Various Fat Levels177
B.Fat Replacement Ingredient Labeling178
Exercise 4Comparison of Dietary Fats179
Summary Questions--Fats and Oils179
I.Sugars, Sweeteners183
Exercise 1Methods of Initiating Crystallization184
Exercise 2The Relationship of Sugar Concentration to Boiling Point185
Exercise 3Effect of Temperature and Agitation on Crystal Size186
Exercise 4Effect of Interfering Agents on Sugar Structure187
Candy Recipes187
Exercise 5Sugar Substitutes, High-Intensity Sweeteners189
Summary Questions--Sugars, Sweeteners190
J.Batters and Doughs193
Exercise 1Measurement of Flour194
Exercise 2Structural Properties of Wheat Flour195
Exercise 3Chemical Leavening Agents196
A.Ingredients of Baking Powders196
B.Comparison of Speed of Reaction196
Exercise 4Factors Affecting the Leavening Power of Yeast197
Questions--Leavening Agents198
Exercise 5Drop Batters, Muffins199
A.Effect of Manipulation200
B.Effect of Different Grains201
Exercise 6Soft Dough, Biscuits203
A.Effect of Manipulation204
B.Substituting Soda Acid for Baking Powder205
Exercise 7Pancakes, Popovers, Cream Puffs206
A.Effect of Manipulation on Gluten Development in Pancakes206
B.Effect of Manipulation on Gluten Development in Popovers207
C.Cream Puffs208
Questions--Pancakes, Popovers, and Cream Puffs209
Exercise 8Stiff Dough--Yeast Breads/Rolls210
Evaluation of Yeast Rolls211
Questions--Yeast Breads/Rolls212
Exercise 9Shortened Cakes214
Evaluation of Cakes215
Exercise 10Stiff Dough--Pastry216
A.Effect of Different Fat Plasticity on Palatability of Pastry216
B.Effect of Different Fillings on Palatability of Bottom Crust217
Evaluation of Pastry218
Summary Questions--Batters and Doughs223
Part III.Heating Foods by Microwave
Microwave Cooking229
Exercise 1Effect of Cooking Procedure on Pigments and Flavors231
Exercise 2Fruits231
Exercise 3Vegetables232
Exercise 4Starch Products234
A.Pasta, Rice, and Cereals235
B.Flour and Cornstarch as Thickeners235
Exercise 5Eggs236
Exercise 6Meat, Poultry, and Fish237
Exercise 7Batters and Doughs238
Exercise 8Reheating Baked Products239
Exercise 9Defrosting240
Summary Questions--Microwave Cooking240
Part IV.Meal Management
Meal Management245
Exercise 1Analyzing Menus for Palatability Qualities246
Exercise 2Economic Considerations in Menu Planning247
Exercise 3Low-Calorie Modifications248
Exercise 4Meal Planning249
Worksheet AMarket and Equipment Order250
Worksheet BPlanning Schedule252
Worksheet CSummary Analysis of Meal Plan253
Exercise 5Meal Preparation254
Student Evaluation254
Summary Questions--Meal Management255
Appendix ALegislation Governing the Food Supply259
Appendix BFood Guides and Dietary Guidelines265
Food Guide Pyramid265
Food Guide Pyramid for Children266
Hard-to-Place Foods267
Mexican American Foods and the Food Guide Pyramid267
Dietary Guidelines268
Appendix CSome Food Equivalents269
Appendix DAverage Serving or Portion of Foods271
Making Sense of Portion Sizes272
Appendix EFood Additives275
Appendix FpH of Some Common Foods279
Appendix G-IMajor Bacterial Foodborne Illnesses281
Appendix G-IIMeat and Egg Cooking Regulations283
Appendix HHeat Transfer285
Appendix ISymbols for Measurements and Weights289
Measurement Equivalents289
Temperature Conversions289
Appendix JNotes on Test for Presence of Ascorbic Acid291
Appendix KCooking Terms293
Appendix LBuying Guide295
Appendix MSpice and Herb Chart299
Appendix NPlant Proteins301

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