|Publisher:||Prentice Hall Professional Technical Reference|
Table of ContentsAgenda for Improving Nutrient Content of Prepared Foods.
Nutrition Labeling and Education Act of 1990.
Objectives of the Laboratory Experience.
Laboratory Conduct and Responsibilities.
Evaluation of Food Products.
Table of Equivalents.
Temperatures Used in Food Preparation.
Introduction and Demonstration.
Basic Terms and Concepts.
Descriptive Terms Used in Judging Characteristics of Baked Products.
Baking Powder Biscuits.
Butter Type Cakes.
Cream Puffs and Popovers.
Fats and Oils.
Pie Pastries: Fruit Pies.
Deep Fat Frying.
Rice, Paste Products, and Cereals.
Eggs and Custards.
Meat and Poultry-Tender Cuts: Dry Heat Methods.
Meat and Poultry-Less Tender Cuts: Dry Heat Methods.
Fish and Shellfish.
Crystallization: Sugar (Candies)
Crystallization: Water (Frozen Desserts).