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FNDH 413: Science of Food

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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
Author
Brian Lindshield and Lizz Daniels
Publisher
Kansas State University
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Category
Basic Sciences
Read online Download PDF (open licence)
Contents· 104 sections
  1. 01: Food Safety and Preparation
  2. 1.01: Food Safety
  3. 1.1.01: Causes of Foodborne Illnesses
  4. 1.1.02: Preventing Foodborne Illness
  5. 1.1.03: Storage Temperatures and Procedures
  6. 1.1.04: Sanitation and Personal Hygiene
  7. 1.02: Food Preparation
  8. 1.2.01: Basic Food Preparation Equipment
  9. 1.2.02: Mise en Place
  10. 1.2.03: Mixing Technique and Methods
  11. 1.2.04: Knife Skills
  12. 1.2.05: Understanding Heat
  13. 1.2.06: The Cooking Techniques - Saute
  14. 1.2.07: The Cooking Techniques -Moist Heat
  15. 1.2.08: The Cooking Techniques- Dry Heat
  16. 1.2.09: Measurement
  17. 02: Proteins
  18. 2.01: Meat
  19. 2.1.01: Meat Identification
  20. 2.1.1.01: Cuts and Preparation Methods
  21. 2.1.1.02: Composition of Meat
  22. 2.1.1.03: Meat Fibers and Tenderness Factors
  23. 2.1.1.04: Meat Color
  24. 2.1.1.05: Inspection and Grading of Meat Products
  25. 2.1.1.06: Types of Beef and US Consumption
  26. 2.02: Poultry
  27. 2.2.01: Introduction to Poultry Identification
  28. 2.2.1.01: Poultry Grading and Standards
  29. 2.2.02: Cooking Poultry
  30. 2.03: Fish Shellfish
  31. 2.3.01: Fish Classifications and Composition
  32. 2.3.02: Inspection and Grading
  33. 2.3.03: Fish and Cooking Methods
  34. 2.04: Milk
  35. 2.4.01: Pasteurization and Homogenization
  36. 2.4.02: Fluid Milk Products
  37. 2.05: Cheese
  38. 2.06: Eggs
  39. 03: Vegetables and Fruits
  40. 3.01: Vegetables
  41. 3.1.01: Plant Cell Structures
  42. 3.1.02: Cabbages and Greens
  43. 3.1.03: Cucurbitaceae and Fruit-Vegetable Misclassifications
  44. 3.1.04: MushroomsTruffles Onions and Roots
  45. 3.1.05: Pods and Seeds
  46. 3.1.06: Vegetable Nutrition Storage and Preparation
  47. 3.02: Fruits
  48. 3.2.01: Berries and Citrus
  49. 3.2.02: Exotics and Grapes
  50. 3.2.03: Melons and Pomes
  51. 3.2.04: Stone Fruits and Tropical Varieties
  52. 3.2.05: Selecting Purchasing Storing and Preparing Fruits
  53. 04: Soups Salads and Gelatins
  54. 4.01: Broths Stocks and Soups
  55. 4.02: Roux and Thickening
  56. 4.03: Salads
  57. 4.04: Herbs Spices Seasoning and Flavoring
  58. 4.05: Gelatin
  59. 05: Grains Flours Pasta and Bread
  60. 5.01: Grains and Flours
  61. 5.1.01: Classification and Milling of Wheat
  62. 5.1.02: Flour Terms and Treatments
  63. 5.1.03: Flour Streams and Types of Wheat Flour
  64. 5.1.04: Other Grains
  65. 5.1.05: Wheat in Pasta
  66. 5.1.06: Flour in Baking
  67. 5.1.07: Rye Flour
  68. 5.02: Leavening Agents
  69. 5.2.01: Biological Leavening
  70. 5.2.02: Chemical Leavening
  71. 5.2.03: Physical Leaveners
  72. 5.03: Yeast Breads
  73. 5.3.01: Bread
  74. 5.3.02: Yeast Doughs
  75. 5.3.03: Functions Affecting Baking
  76. 5.04: Quick Breads
  77. 06: Sweeteners Fats and Desserts
  78. 6.01: Sweeteners
  79. 6.1.01: Sugar (sucrose)
  80. 6.1.02: Syrups
  81. 6.1.03: Sugar Substitutes
  82. 6.1.04: Functions of Sugar
  83. 6.02: Fats and Oils
  84. 6.2.01: Oils
  85. 6.2.02: Major Fats and Oils Used in Baking
  86. 6.03: Cakes Cookies
  87. 6.3.01: Cookies
  88. 6.3.02: Cake and Buttercreams
  89. 6.3.03: Dry Ingredients
  90. 6.04: Pastries Pies
  91. 6.4.01: Types of Pastry and Storage
  92. 6.05: Candy and Chocolate
  93. 6.5.01: Types of Chocolate
  94. 6.06: Frozen Desserts
  95. 07: Beverages
  96. 7.01: Water and Functional Beverages
  97. 7.02: Carbonated Beverages
  98. 7.03: Aromatic Beverages
  99. 7.04: Alcohol and Spirits
  100. 7.05: Wine
  101. 08: Food Preservation and Selection
  102. 8.01: Food Preservation
  103. 8.1.01: Food Spoilage
  104. 8.02: Food Selection