Nguồn ngoài

FNDH 413: Science of Food

This course provides students with an understanding of the science principles underlying the preparation of food. The course combines theory and hands-on laboratory experiences.

Medicine

Tác giả: Brian Lindshield and Lizz Daniels
Nhà xuất bản: Kansas State University
Nguồn: LibreTexts
Giấy phép: CC BY-NC-SA
Ngôn ngữ: EN
Danh mục: Khoa học cơ bản

Đọc trực tuyến Tải PDF (nguồn mở)

Mục lục· 104 mục

01: Food Safety and Preparation
1.01: Food Safety
1.1.01: Causes of Foodborne Illnesses
1.1.02: Preventing Foodborne Illness
1.1.03: Storage Temperatures and Procedures
1.1.04: Sanitation and Personal Hygiene
1.02: Food Preparation
1.2.01: Basic Food Preparation Equipment
1.2.02: Mise en Place
1.2.03: Mixing Technique and Methods
1.2.04: Knife Skills
1.2.05: Understanding Heat
1.2.06: The Cooking Techniques - Saute
1.2.07: The Cooking Techniques -Moist Heat
1.2.08: The Cooking Techniques- Dry Heat
1.2.09: Measurement
02: Proteins
2.01: Meat
2.1.01: Meat Identification
2.1.1.01: Cuts and Preparation Methods
2.1.1.02: Composition of Meat
2.1.1.03: Meat Fibers and Tenderness Factors
2.1.1.04: Meat Color
2.1.1.05: Inspection and Grading of Meat Products
2.1.1.06: Types of Beef and US Consumption
2.02: Poultry
2.2.01: Introduction to Poultry Identification
2.2.1.01: Poultry Grading and Standards
2.2.02: Cooking Poultry
2.03: Fish Shellfish
2.3.01: Fish Classifications and Composition
2.3.02: Inspection and Grading
2.3.03: Fish and Cooking Methods
2.04: Milk
2.4.01: Pasteurization and Homogenization
2.4.02: Fluid Milk Products
2.05: Cheese
2.06: Eggs
03: Vegetables and Fruits
3.01: Vegetables
3.1.01: Plant Cell Structures
3.1.02: Cabbages and Greens
3.1.03: Cucurbitaceae and Fruit-Vegetable Misclassifications
3.1.04: MushroomsTruffles Onions and Roots
3.1.05: Pods and Seeds
3.1.06: Vegetable Nutrition Storage and Preparation
3.02: Fruits
3.2.01: Berries and Citrus
3.2.02: Exotics and Grapes
3.2.03: Melons and Pomes
3.2.04: Stone Fruits and Tropical Varieties
3.2.05: Selecting Purchasing Storing and Preparing Fruits
04: Soups Salads and Gelatins
4.01: Broths Stocks and Soups
4.02: Roux and Thickening
4.03: Salads
4.04: Herbs Spices Seasoning and Flavoring
4.05: Gelatin
05: Grains Flours Pasta and Bread
5.01: Grains and Flours
5.1.01: Classification and Milling of Wheat
5.1.02: Flour Terms and Treatments
5.1.03: Flour Streams and Types of Wheat Flour
5.1.04: Other Grains
5.1.05: Wheat in Pasta
5.1.06: Flour in Baking
5.1.07: Rye Flour
5.02: Leavening Agents
5.2.01: Biological Leavening
5.2.02: Chemical Leavening
5.2.03: Physical Leaveners
5.03: Yeast Breads
5.3.01: Bread
5.3.02: Yeast Doughs
5.3.03: Functions Affecting Baking
5.04: Quick Breads
06: Sweeteners Fats and Desserts
6.01: Sweeteners
6.1.01: Sugar (sucrose)
6.1.02: Syrups
6.1.03: Sugar Substitutes
6.1.04: Functions of Sugar
6.02: Fats and Oils
6.2.01: Oils
6.2.02: Major Fats and Oils Used in Baking
6.03: Cakes Cookies
6.3.01: Cookies
6.3.02: Cake and Buttercreams
6.3.03: Dry Ingredients
6.04: Pastries Pies
6.4.01: Types of Pastry and Storage
6.05: Candy and Chocolate
6.5.01: Types of Chocolate
6.06: Frozen Desserts
07: Beverages
7.01: Water and Functional Beverages
7.02: Carbonated Beverages
7.03: Aromatic Beverages
7.04: Alcohol and Spirits
7.05: Wine
08: Food Preservation and Selection
8.01: Food Preservation
8.1.01: Food Spoilage
8.02: Food Selection