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Food Preparation Lab Manual

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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 ArtsWorkforce
Author
Erica Beirman and Kate Gilbert
Publisher
Iowa State University
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Read online Download PDF (open licence)
Contents· 84 sections
  1. 01: Laboratory Equipment and Procedures
  2. 1.01: Laboratory Procedures
  3. 1.02: Measurement Techniques
  4. 1.03: Lab Scavenger Hunt
  5. 1.04: Lab Equipment and Measurement Techniques Conclusion
  6. 1.05: Water- Temperature and Heating Equipment
  7. 1.06: Sensory Attributes Activity
  8. 02: Varietal Differences
  9. 2.01: Introduction to Varietal Differences
  10. 2.02: Osmosis and Enzymatic Browning
  11. 2.03: Varietal Difference Potato and Apple Recipes
  12. 2.04: Varietal Differences Conclusion
  13. 03: Vegetables
  14. 3.01: Lab Introduction
  15. 3.02: Pigments in Fruits and Vegetables
  16. 3.03: Effect of Cooking Method on Vegetable Flavor Types
  17. 3.04: Vegetables A to Z
  18. 3.05: Lab Conclusion Questions
  19. 04: Starch Characteristics Cookery and Cereal Grains
  20. 4.01: Starch and Cereal Introduction
  21. 4.02: Starch-Thickened Products
  22. 4.03: Cookery of Cereals
  23. 4.04: Starch and Cereal Conclusion
  24. 05: Cereals vs. Legumes
  25. 5.01: Cereal and Legume Introduction
  26. 5.02: Cereal Grain Recipes
  27. 5.03: Legume Recipes
  28. 5.04: Cereal and Legume Conclusion
  29. 06: Fats and Oils
  30. 6.01: Fats and Oils Introduction
  31. 6.02: Deep Fat Frying
  32. 6.03: Salad Dressings and Emulsions
  33. 6.04: Fats and Oils Conclusion
  34. 07: Dairy Foods
  35. 7.01: Protein and Dairy Introduction
  36. 7.02: Dairy Products and Cookery
  37. 7.03: Cheese Varieties
  38. 7.04: Dairy Conclusion
  39. 08: Eggs
  40. 8.01: Egg Introduction
  41. 8.02: Eggs- Custards
  42. 8.03: Eggs - Quality and Cookery
  43. 8.04: Eggs Conclusion
  44. 09: Egg White Foams in Angel Food Cake and Souffles
  45. 9.01: Introduction to Egg White Foams
  46. 9.02: Egg Foam Products- Angel Food Cake
  47. 9.03: Foam Products - Souffles
  48. 9.04: Common Defects in Egg Foam Products and Their Probable Causes
  49. 9.05: Egg White Foam Conclusion
  50. 10: Dry Heat Methods to Cook Tender Cuts of Meat
  51. 10.01: Dry Heat Methods Introduction
  52. 10.02: Dry Heat Methods Recipes
  53. 10.03: Poultry and Fish
  54. 10.04: Dry Heat Methods Conclusion
  55. 11: Moist Heat Methods for Less Tender Cuts of Meat
  56. 11.01: Moist Heat Methods Introduction
  57. 11.02: Moist Heat Methods of Meat Cookery
  58. 11.03: Biscuit Introduction
  59. 11.04: Biscuit Recipe
  60. 11.05: Moist Heat Methods and Biscuits Conclusion
  61. 12: Muffins Method and Conventional Yellow Cake Method
  62. 12.01: Muffin and Shortened Cake Introduction
  63. 12.02: Muffin Method Recipe
  64. 12.03: Shortened Cake- Conventional Method Recipe
  65. 12.04: Muffin and Shortened Cake Conclusion
  66. 13: Pies and Pastry Method
  67. 13.01: Pie and Pastry Introduction
  68. 13.02: Pie Recipes Using the Pastry Method
  69. 13.03: Common Defects in Pastry and Pies and their Probable Causes
  70. 13.04: Pie and Pastry Conclusion
  71. 14: Yeast Bread
  72. 14.01: Yeast Bread Introduction
  73. 14.02: Yeast Bread and Pizza Recipes
  74. 14.03: Yeast Bread Conclusion
  75. 15: Final Exam and Botanical Beverage Sensory Activity
  76. 15.01: Final Lab Exam Review
  77. 15.02: Botanical Beverage Tasting
  78. 16: Appendices
  79. 16.01: Appendix A
  80. 16.02: Appendix B
  81. 16.03: Appendix C
  82. 16.04: Appendix D
  83. 17: Protein Chart
  84. 18: Baked Product Review