Nguồn ngoài

Food Preparation Lab Manual

This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.

Food Production Service and Culinary Arts Workforce

Tác giả: Erica Beirman and Kate Gilbert
Nhà xuất bản: Iowa State University
Nguồn: LibreTexts
Giấy phép: CC BY-NC-SA
Ngôn ngữ: EN

Đọc trực tuyến Tải PDF (nguồn mở)

Mục lục· 84 mục

01: Laboratory Equipment and Procedures
1.01: Laboratory Procedures
1.02: Measurement Techniques
1.03: Lab Scavenger Hunt
1.04: Lab Equipment and Measurement Techniques Conclusion
1.05: Water- Temperature and Heating Equipment
1.06: Sensory Attributes Activity
02: Varietal Differences
2.01: Introduction to Varietal Differences
2.02: Osmosis and Enzymatic Browning
2.03: Varietal Difference Potato and Apple Recipes
2.04: Varietal Differences Conclusion
03: Vegetables
3.01: Lab Introduction
3.02: Pigments in Fruits and Vegetables
3.03: Effect of Cooking Method on Vegetable Flavor Types
3.04: Vegetables A to Z
3.05: Lab Conclusion Questions
04: Starch Characteristics Cookery and Cereal Grains
4.01: Starch and Cereal Introduction
4.02: Starch-Thickened Products
4.03: Cookery of Cereals
4.04: Starch and Cereal Conclusion
05: Cereals vs. Legumes
5.01: Cereal and Legume Introduction
5.02: Cereal Grain Recipes
5.03: Legume Recipes
5.04: Cereal and Legume Conclusion
06: Fats and Oils
6.01: Fats and Oils Introduction
6.02: Deep Fat Frying
6.03: Salad Dressings and Emulsions
6.04: Fats and Oils Conclusion
07: Dairy Foods
7.01: Protein and Dairy Introduction
7.02: Dairy Products and Cookery
7.03: Cheese Varieties
7.04: Dairy Conclusion
08: Eggs
8.01: Egg Introduction
8.02: Eggs- Custards
8.03: Eggs - Quality and Cookery
8.04: Eggs Conclusion
09: Egg White Foams in Angel Food Cake and Souffles
9.01: Introduction to Egg White Foams
9.02: Egg Foam Products- Angel Food Cake
9.03: Foam Products - Souffles
9.04: Common Defects in Egg Foam Products and Their Probable Causes
9.05: Egg White Foam Conclusion
10: Dry Heat Methods to Cook Tender Cuts of Meat
10.01: Dry Heat Methods Introduction
10.02: Dry Heat Methods Recipes
10.03: Poultry and Fish
10.04: Dry Heat Methods Conclusion
11: Moist Heat Methods for Less Tender Cuts of Meat
11.01: Moist Heat Methods Introduction
11.02: Moist Heat Methods of Meat Cookery
11.03: Biscuit Introduction
11.04: Biscuit Recipe
11.05: Moist Heat Methods and Biscuits Conclusion
12: Muffins Method and Conventional Yellow Cake Method
12.01: Muffin and Shortened Cake Introduction
12.02: Muffin Method Recipe
12.03: Shortened Cake- Conventional Method Recipe
12.04: Muffin and Shortened Cake Conclusion
13: Pies and Pastry Method
13.01: Pie and Pastry Introduction
13.02: Pie Recipes Using the Pastry Method
13.03: Common Defects in Pastry and Pies and their Probable Causes
13.04: Pie and Pastry Conclusion
14: Yeast Bread
14.01: Yeast Bread Introduction
14.02: Yeast Bread and Pizza Recipes
14.03: Yeast Bread Conclusion
15: Final Exam and Botanical Beverage Sensory Activity
15.01: Final Lab Exam Review
15.02: Botanical Beverage Tasting
16: Appendices
16.01: Appendix A
16.02: Appendix B
16.03: Appendix C
16.04: Appendix D
17: Protein Chart
18: Baked Product Review