Food Selection and Preparation

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.

Preface ix Acknowledgments x Laboratory 1: Measuring Techniques 1 Nonmetric Measure of Volume 2 To Learn Correct Techniques for Measuring Ingredients 4 Water and Thermometry 7 Application of Measuring Techniques: Cookies 8 Laboratory 2: Food Preservation: Canning and Freezing 12 Observe and Learn How to Use Utensils and Equipment Commonly Used in Canning 13 Foods to Be Packed and Processed 15 Freezing of Fruits and Vegetables 19 Laboratory 3: Starch and Cereal Cookery: Role of Gelatinization and Gelation 22 Starch Principles 23 Cereal Cookery 29 Laboratory 4: Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs 37 To Evaluate Factors Which Affect the Quality of Muffins 38 To Evaluate Factors Which Affect the Quality of Biscuits 40 To Identify the Gluten-Forming Properties of Various Wheat Flours 43 To Study Factors Which Affect the Quality of Yeast Bread 44 Laboratory 5: Shortened- and Foam-Style Cakes 48 Shortened-Style Cake 50 To Demonstrate the Effect of Changing the pH in Chocolate Cake Batters 53 Foam-Style Cake 55 Laboratory 6: Pastry, Cream Puffs, and Popovers 59 To Learn and Observe How Manipulation and Steam Will Affect Cream Puffs and Popovers 60 To Determine Which Fat Contributes Both Tenderness and Flakiness in a Pie Crust Through Proper Manipulation 62 Laboratory 7: Fruit Selection and Cookery 70 To Study the Prevention of Browning in Fresh Fruit Through the Use of Antioxidants 71 To Identify the Factors That Influence the Quality of Cooked Apples 73 To Observe Fruits That Have Enough Pectin to Form a Gel when Sugar and Water are Added 74 To Observe the Variety of Ways Fruits Can Be Prepared 75 Laboratory 8: Vegetables 80 To Study the Effect of Heat and pH on Pigments and Texture in Vegetables 82 To Prepare Vegetables in a Variety of Ways and to Recognize Quality Parameters in Selection and Preparation 83 Vegetable Preparation 86 Laboratory 9: Salads 96 Appetizer Salad 97 Dinner Accompaniment Salads 98 Main Dish Salads 102 Dessert Salads 103 Laboratory 10: Fats and Emulsions 105 To Show the Effect of Frying Temperature on Fat Absorption During Deep Fat Frying 107 To Evaluate Fats According to Color, Flavor, Aroma and to Be Able to Detect Rancidity in a Fat 108 To Become Familiar with Various Emulsions and the Effect That the Emulsifier Has on Stabilizing the Emulsion 110 Laboratory 11: Gelatin 113 To Compare Products Made with Unflavored Gelatin and the Available Commercial Mix 114 To Identify and to Become Familiar with the Different Uses of Gelatin 116 Laboratory 12: Egg Cookery 119 To Observe the Effect of Aging on the Raw Egg 121 To Become Familiar with Various Methods to Cook Eggs 122 To Understand How Heat Affects Gelation of Egg Proteins 126 To Observe the Use of Egg White Foams in Food Preparation 128 Miscellaneous Egg Cookery 130 Laboratory 13: Milk and Cheese 132 To Become Familiar with Various Milk Products 134 To Show the Effects of Temperature upon the Clotting of Milk by Rennin 134 To Study the Effects of Heat and Acid on Milk Proteins 135 To Observe How Milk Behaves During Preparation 137 To Differentiate Among the Many Available Varieties of Cheese 138 To Compare How Various Processed Cheese Products Melt as Compared to a Natural Cheese Product 138 To Understand How to Cook with Cheese 139 Laboratory 14: Meat and Poultry 142 To Show the Effects of the Degree of Doneness as Measured by the Internal Temperature and the Effects of Roasting Temperature on Roasting Time, Cooking Losses, and Color and Juiciness of Ground Meat Patties 144 To Show the Effect of Heat and Treatment on the Cooking of Less Tender Cuts of Beef 145 To Learn to Apply Different Cooking Techniques for Different Meat Cuts or Varieties 146 To Observe and Learn How to Cut Up or Disjoint a Whole Chicken 151 To Learn Various Methods for Chicken Preparation 151 Laboratory 15: Fish and Seafood Cookery 155 How to Prepare Fish in a Variety of Ways 157 To Learn How to Prepare Shellfish 159 Laboratory 16: Legumes and Tofu 164 To Learn How to Identify and Prepare Legumes 166 To Learn About and Become Acquainted with Tofu in Food Preparation 168 Laboratory 17: Sugar Crystallization 171 To Successfully Prepare Crystalline Candy by Learning the Principles of Proper Manipulation 173 To Observe and Successfully Prepare Amorphous Candy 175 Miscellaneous Candy 176 Laboratory 18: Ice Crystallization (Frozen Desserts) 178 Preparation of Freezer and Freezer (Mixtures) 179 To Use Still-Freezing in the Making of Frozen Desserts 183 Laboratory 19: Beverages: Coffee, Tea, and Cocoa 184 To Show Some Factors Which Affect the Quality of Coffee Beverages 186 To Show Some Factors Which Affect the Quality of Tea 187 To Evaluate Cocoa and Chocolate 189 Laboratory 20: Sensory Evaluation of Food 192 To Study the Effect of Temperature on Flavor Intensity 193 To Learn How Color Affects Flavor 194 To Determine How Texture Affects Food Identification 194 Glossary of Common Terms Used in Food Preparation 196 Appendix A: Food Safety 209 Appendix B: Sanitation in the Kitchen 212 Appendix C: Care and Cleaning of Small Appliances 214 Appendix D: Measuring Equivalents 216 Appendix E: Emergency Substitutions 220 Appendix F: Safe Food Storage 223 Appendix G: Retail Meat Cuts and Recommended Cooking Methods 227 Appendix H: How to Identify Cuts of Meat by Bones 231