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NUTF 10: Food Science

Nguồn ngoài

NUTF 10: Food Science

Medicine
Tác giả
Vanessa Lord
Nhà xuất bản
Monterey Peninsula College
Nguồn
LibreTexts
Ngôn ngữ
EN
Danh mục
Khoa học cơ bản
Đọc trực tuyến Tải PDF (nguồn mở)
Mục lục· 141 mục
  1. 01: Introduction to Food Science
  2. 1.01: What is Food Science
  3. 1.02: Why is Food Science Important
  4. 1.03: What is the Food System
  5. 1.04: Parts of the Food Industry
  6. 1.05: Food Systems and Allied Industries
  7. 1.06: International Activities
  8. 1.07: Links to External Websites
  9. 1.08: Food Supply Chain
  10. 1.09: The Globalization of Food
  11. 1.10: UCD food science careers
  12. 02: Food and our Senses
  13. 2.01: Food Selection
  14. 2.02: Taste and Smell
  15. 03: Food Composition
  16. 3.01: What Are Nutrients
  17. 3.1.01: Videos
  18. 3.02: Caloric Value of Food
  19. 04: Food Safety
  20. 4.01: Food Safety
  21. 4.02: Causes of Foodborne Illnesses
  22. 4.03: Preventing Foodborne Illness
  23. 4.04: Storage Temperatures and Procedures
  24. 4.05: Sanitation and Personal Hygiene
  25. 05: Food Preparation
  26. 5.01: Food Preparation
  27. 5.1.01: Basic Food Preparation Equipment
  28. 5.1.02: Mise en Place
  29. 5.1.03: Mixing Technique and Methods
  30. 5.1.04: Knife Skills
  31. 5.1.05: Understanding Heat
  32. 5.1.06: The Cooking Techniques - Saute
  33. 5.1.07: The Cooking Techniques -Moist Heat
  34. 5.1.08: The Cooking Techniques- Dry Heat
  35. 5.1.09: Measurement
  36. 5.02: Food Safety
  37. 5.2.01: Causes of Foodborne Illnesses
  38. 5.2.02: Preventing Foodborne Illness
  39. 5.2.03: Storage Temperatures and Procedures
  40. 5.2.04: Sanitation and Personal Hygiene
  41. 06: Proteins
  42. 6.01: Meat
  43. 6.1.01: Meat Identification
  44. 6.1.1.01: Cuts and Preparation Methods
  45. 6.1.1.02: Composition of Meat
  46. 6.1.1.03: Meat Fibers and Tenderness Factors
  47. 6.1.1.04: Meat Color
  48. 6.1.1.05: Inspection and Grading of Meat Products
  49. 6.1.1.06: Types of Beef and US Consumption
  50. 6.02: Poultry
  51. 6.2.01: Introduction to Poultry Identification
  52. 6.2.1.01: Poultry Grading and Standards
  53. 6.2.02: Cooking Poultry
  54. 6.03: Fish Shellfish
  55. 6.3.01: Fish Classifications and Composition
  56. 6.3.02: Inspection and Grading
  57. 6.3.03: Fish and Cooking Methods
  58. 6.04: Milk
  59. 6.4.01: Pasteurization and Homogenization
  60. 6.4.02: Fluid Milk Products
  61. 6.05: Cheese
  62. 6.06: Eggs
  63. 07: Vegetables and Fruits
  64. 7.01: Vegetables
  65. 7.1.01: Plant Cell Structures
  66. 7.1.02: Cabbages and Greens
  67. 7.1.03: Cucurbitaceae and Fruit-Vegetable Misclassifications
  68. 7.1.04: MushroomsTruffles Onions and Roots
  69. 7.1.05: Pods and Seeds
  70. 7.1.06: Vegetable Nutrition Storage and Preparation
  71. 7.02: Fruits
  72. 7.2.01: Berries and Citrus
  73. 7.2.02: Exotics and Grapes
  74. 7.2.03: Melons and Pomes
  75. 7.2.04: Stone Fruits and Tropical Varieties
  76. 7.2.05: Selecting Purchasing Storing and Preparing Fruits
  77. 08: Grains Flours Pasta and Bread
  78. 8.01: Grains and Flours
  79. 8.1.01: Classification and Milling of Wheat
  80. 8.1.02: Flour Terms and Treatments
  81. 8.1.03: Flour Streams and Types of Wheat Flour
  82. 8.1.04: Other Grains
  83. 8.1.05: Wheat in Pasta
  84. 8.1.06: Flour in Baking
  85. 8.1.07: Rye Flour
  86. 8.02: Leavening Agents
  87. 8.2.01: Biological Leavening
  88. 8.2.02: Chemical Leavening
  89. 8.2.03: Physical Leaveners
  90. 8.03: Yeast Breads
  91. 8.3.01: Bread
  92. 8.3.02: Yeast Doughs
  93. 8.3.03: Functions Affecting Baking
  94. 8.04: Quick Breads
  95. 09: Sweeteners Fats and Desserts
  96. 9.01: Sweeteners
  97. 9.1.01: Sugar (sucrose)
  98. 9.1.02: Syrups
  99. 9.1.03: Sugar Substitutes
  100. 9.1.04: Functions of Sugar
  101. 9.02: Fats and Oils
  102. 9.2.01: Oils
  103. 9.2.02: Major Fats and Oils Used in Baking
  104. 9.03: Cakes Cookies
  105. 9.3.01: Cookies
  106. 9.3.02: Cake and Buttercreams
  107. 9.3.03: Dry Ingredients
  108. 9.04: Pastries Pies
  109. 9.4.01: Types of Pastry and Storage
  110. 9.05: Candy and Chocolate
  111. 9.5.01: Types of Chocolate
  112. 9.06: Frozen Desserts
  113. 10: Beverages
  114. 10.01: Water and Functional Beverages
  115. 10.02: Carbonated Beverages
  116. 10.03: Aromatic Beverages
  117. 10.04: Alcohol and Spirits
  118. 10.05: Wine
  119. 11: Food Preservation and Selection
  120. 11.01: Food Preservation
  121. 11.1.01: Food Spoilage
  122. 11.02: Food Selection
  123. 12: Food Rules and Regulations
  124. 12.01: Federal Food Laws in the United States of America
  125. 12.02: Food laws for the State of California
  126. 12.03: A Deeper dive into Food Labeling
  127. 12.3.01: Food Labeling
  128. 12.3.02: Supermarket Conflict
  129. 12.3.03: The Food Label
  130. 12.3.04: What Do the Grades Given to Foods Mean
  131. 12.3.05: Changing Labels for Changing Times
  132. 12.3.06: Realities of Nutrition Labeling
  133. 12.3.07: Ultimately Wise Food Selection is a Personal Matter
  134. 12.3.08: Summary
  135. 12.3.09: Guest Lecturer
  136. 13: The Future of Food Sustainability
  137. 13.01: The Future of Food in the United States of America
  138. 13.1.01: Innovations in Farming and Agriculture
  139. 13.1.02: Reducing Food Waste
  140. 13.1.03: Promoting Health
  141. 13.02: A Fresh Perspective- Sustainable Food Systems