Understanding Food

ISBN 13:
9780534506094
ISBN 10:
0534506097
Edition: 2nd
Format: Hardcover
Copyright: 08/15/2003
Publisher: Brooks Cole
Newer Edition

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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Summary

Part I: FOOD SCIENCE AND NUTRITION. 1. Food Selection and Evaluation. 2. Food Safety. 3. Chemistry of Food Composition. Part II: FOOD SERVICE. 4. Meal Management, Planning, and Service. 5. Heating and Equipment. 6. Food Preparation Basics. 7. Food Preservation. 8. Government Food Regulations. Part III: FOOD ITEMS. 9. Sweeteners. 10. Fats and Oils. 11. Milk. 12. Cheese. 13. Eggs. 14. Meat. 15. Poultry. 16. Fish and Shellfish. 17. Vegetables. 18. Fruits. 19. Soups and Salads. 20. Starch and Sauces. 21. Grains and Pasta. 22. Flours and Flour Mixtures. 23. Quick Breads. 24. Yeast Breads. Part IV: DESSERTS AND BEVERAGES. 25. Cakes and Cookies. 26. Pies and Pastries. 27. Candy. 28. Frozen Desserts. 29. Beverages. Appendix A. Table of Food Composition. Appendix B. Substitution of Ingredients. Appendix C. Flavorings and Seasonings. Appendix D. Garnishes. Appendix E. Additives. Appendix F. Cheeses. Appendix G. Chemistry of Foods. Glossary. Index.

Preface

PART I FOOD SCIENCE AND NUTRITION

1 Food Selection and Evaluation

(20)

Food Selection Criteria

(11)

Sensory Criteria

(3)

Nutritional Criteria

(3)

Cultural Criteria

(1)

Religious Criteria

(1)

Psychological and Sociological Criteria

(3)

Budgetary Criteria

(1)

Food Evaluation

(9)

Subjective Evaluation

(2)

Objective Evaluation

(7)

2 Chemistry of Food Composition

(31)

Basic Food Chemistry

(1)

Water

(7)

Water Content in Foods

(1)

Composition of Water

(2)

Functions of Water in Food

(4)

Carbohydrates

(6)

Foods High in Carbohydrates

(1)

Composition of Carbohydrates

(1)

Monosaccharides

(1)

Disaccharides

(1)

Oligosaccharides

(1)

Polysaccharides

(3)

Lipids or Fats

(3)

Foods High in Lipids

(1)

Composition of Lipids

(1)

Triglycerides

(2)

Phospholipids

(1)

Sterols

(1)

Proteins

(7)

Foods High in Proteins

(2)

Composition of Proteins

(1)

Functions of Proteins in Food

(5)

Vitamins and Minerals

(1)

Foods High in Vitamins and Minerals

(1)

Composition of Vitamins and Minerals

(1)

Functions of Vitamins and Minerals in Food

(1)

Non-Nutritive Food Components

(6)

Color Compounds

(1)

Flavor Compounds

(1)

Plant Compounds

(5)

3 Food Safety

(25)

Foodborne Illness

(1)

What Causes Foodborne Illness?

(1)

Biological Hazards-Living Culprits

(8)

Bacteria-#1 Cause of Foodborne Illness

(5)

Molds

(1)

Viruses

(1)

Parasites

(1)

Prions-Mad Cow Disease

(1)

New Virulent Biological Hazards

(1)

Chemical Hazards-Harmful Chemicals in Food

(1)

Seafood Toxins-Chemicals from Fish/Shellfish

(1)

Physical Hazards-Objects in Food

(1)

The HACCP System-Preventing Foodborne Illness

(15)

History of HACCP

(1)

The Seven HACCP Principles

(1)

HACCP Principle #1: Assess the Hazards

(1)

HACCP Principle #2: Identify the Critical Control Points (CCPs)

(4)

HACCP Principle #3: Establish Limits at Each Critical Control Point

(3)

HACCP Principle #4: Monitor Critical Control Points

(1)

HACCP Principle #5: Take Corrective Action

(1)

HACCP Principle #6: Documentation-Establish Record-Keeping Systems

(1)

HACCP Principle #7: Verification

(6)

PART II: FOOD SERVICE

4 Meal Management

(20)

Food Service Organization

(2)

Commercial Food Service Organization

(2)

Hospital Food Service Organization

(1)

Meal Planning

(4)

USDA Menu Patterns

(1)

Hospital Menu Patterns

(1)

Creating the Menu

(1)

Nutrient Value

(2)

Purchasing

(5)

Buyer

(1)

Food Stores and Vendors/Suppliers

(1)

Keeping Food Costs Down

(1)

Price Comparisons

(2)

Reducing Waste Saves Costs

(1)

Time Management

(1)

Estimating Time

(1)

Efficient Meal Preparation

(1)

Types of Meal Service

(2)

Russian Service

(1)

French Service

(1)

English Service

(2)

American Service

(1)

Family Service

(1)

Buffet Service

(1)

Table Settings

(1)

Cover and Linens

(1)

Flatware/Dinnerware/Glassware

(1)

Accessories

(1)

Table Manners

(5)

Basic Dining Etiquette

(1)

Flatware/Glassware Etiquette

(4)

5 Heating and Equipment

(21)

Heating Foods

(3)

Measuring Heat

(2)

Types of Heat Transfer

100

(1)

Food Preparation Equipment

101

(18)

Primary Equipment

101

(4)

Auxiliary Equipment

105

(3)

Pots and Pans

108

(3)

Utensils

111

(8)

6 Food Preparation Basics

119

(18)

Methods of Heating Foods

119

(4)

Moist-Heat Preparation

119

(2)

Dry-Heat Preparation

121

(2)

Cutlery Techniques

123

(1)

Handling Knives

123

(1)

Cutting Styles

123

(1)

Measuring Ingredients

124

(3)

Liquid

125

(1)

Eggs

125

(1)

Fat

125

(1)

Sugar

126

(1)

Flour

127

(1)

Other Ingredients and Substitutions

127

(1)

Mixing Techniques

127

(1)

Conventional (Creaming) Method

128

(1)

Conventional Sponge Method

128

(1)

Single-Stage Method

128

(1)

Pastry-Blend Method

128

(1)

Biscuit Method

128

(1)

Muffin Method

128

(1)

Seasonings and Flavorings

128

(5)

Types of Seasonings and Flavorings

129

(3)

Adding Seasonings and Flavorings to Food

132

(1)

Food Presentation

133

(4)

Plate Presentation

133

(1)

Garnishes

133

(4)

7 Food Preservation

137

(14)

Food Spoilage

137

(1)

Biological Changes

137

(1)

Chemical Changes

138

(1)

Physical Changes

138

(1)

Food Preservation Methods

138

(4)

Drying

138

(2)

Curing

140

(1)

Fermentation

140

(1)

Pickling

140

(1)

Edible Coatings on Foods

140

(1)

Canning

141

(1)

Cold Preservation

142

(2)

Refrigeration

142

(1)

Freezing

142

(2)

Heat Preservation

144

(1)

Boiling

144

(1)

Pasteurization

144

(1)

Ohmic Heating

144

(1)

Other Preservation Methods

144

(7)

Irradiation (Cold Pasteurization)

144

(1)

Pulsed Light

145

(1)

High-Pressure Processing

146

(1)

Ozonation

146

(1)

Aseptic and Modified-Atmosphere Packaging

146

(5)

8 Government Food Regulations

151

(15)

Federal Food Laws

151

(1)

Food and Drug Act (1906)

151

(1)

Food, Drug, and Cosmetic Act (1938)

152

(1)

Numerous Government Agencies

152

(1)

Food and Drug Administration

152

(7)

The Code of Federal Regulations

152

(1)

Research/Education

152

(1)

FDA Inspections

153

(1)

FDA Standards

153

(1)

Food Labeling

154

(2)

Food Additives

156

(3)

U.S. Department of Agriculture

159

(2)

USDA Inspections

159

(1)

USDA Grading

160

(1)

Environmental Protection Agency

161

(1)

Centers for Disease Control and Prevention

161

(1)

Other Regulatory Agencies

161

(5)

U.S. Department of Commerce

161

(1)

Federal Trade Commission

161

(1)

Department of the Treasury

161

(1)

State Agencies

161

(5)

PART III: FOOD ITEMS

9 Sweeteners

166

(15)

Natural Sweeteners

166

(6)

Sugars

166

(3)

Syrups

169

(2)

Sugar Alcohols

171

(1)

Alternative Sweeteners

172

(3)

Saccharin

172

(1)

Aspartame

173

(1)

Acesulfame-K

174

(1)

Sucralose

174

(1)

Neotame

174

(1)

Pending Alternative Sweeteners

174

Other Sweeteners

114

(61)

Functions of Sugars in Foods

175

(6)

Sweetness

175

(1)

Solubility

175

(1)

Crystallization

175

(1)

Browning Reactions

176

(1)

Moisture Absorption (Hygroscopicity)

177

(1)

Texture

177

(1)

Fermentation

177

(1)

Preservation

177

(4)

10 Fats and Oils

181

(21)

Functions of Fats in Food

181

(5)

Heat Transfer

182

(1)

Shortening Power

182

(1)

Emulsions

182

(2)

Melting Point

184

(1)

Plasticity

184

(1)

Solubility

185

(1)

Flavor

185

(1)

Texture

185

(1)

Appearance

186

(1)

Satiety or Feeling Full

186

(1)

Types of Fats

186

(4)

Butter

186

(1)

Margarine

187

(1)

Shortenings

188

(1)

Oils

188

(2)

Lard/Tallow/Suet

190

(1)

Cocoa Butter

190

(1)

Fat Replacers

190

(2)

Types of Fat Replacers

190

(1)

Carbohydrate-Based Fat Replacers

190

(1)

Protein-Based Fat Replacers

190

(2)

Lipid-Based Fat Replacers

192

(1)

Food Preparation with Fats

192

(4)

Frying Care

192

(3)

Lower-Fat Preparation Techniques

195

(1)

Storage of Fats

196

(6)

Rancidity

196

(6)

11 Milk

202

(18)

Composition of Milk

202

(2)

Nutrients

202

(2)

Color Compounds

204

(1)

Purchasing Milk

204

(2)

Grades

204

(1)

Pasteurization

205

(1)

Homogenization

206

(1)

Types of Milk

206

(6)

Fresh Fluid Milks

206

(3)

Canned Fluid Milks

209

(1)

Dry Milk

210

(1)

Cultured Milk Products

210

(2)

Creams and Substitutes

212

(1)

Milk Products in Food Preparation

212

(3)

Flavor Changes

212

(1)

Coagulation and Precipitation

212

(2)

Whipped Milk Products

214

(1)

Storage of Milk Products

215

(5)

Refrigerated

215

(1)

Dry Storage

216

(4)

12 Cheese

220

(13)

Classification of Cheeses

220

(1)

Cheese Production

221

(6)

Milk Selection

221

(1)

Coagulation

222

(1)

Curd Treatment

223

(1)

Curing and Ripening

224

(1)

Whey and Whey Products

225

(1)

Processed Cheeses

226

(1)

Purchasing Cheese

227

(1)

Grading

227

(1)

Food Preparation with Cheese

228

(1)

Selecting a Cheese

228

(1)

Temperatures

229

(1)

Storage of Cheese

229

(4)

Dry Storage

229

(1)

Refrigeration

229

(1)

Frozen

230

(3)

13 Eggs

233

(18)

Composition of Eggs

233

(2)

Structure

233

(2)

Purchasing Eggs

235

(3)

Inspection

235

(1)

Grading

235

(1)

Sizing

236

(1)

Egg Substitutes

236

(1)

Value-Added Eggs

237

(1)

Functions of Eggs in Foods

238

(2)

Emulsifying

238

(1)

Binding

238

(1)

Foaming

239

(1)

Interfering

240

(1)

Clarifying

240

(1)

Preparation of Eggs

240

(6)

Changes in Prepared Eggs

240

(1)

Dry-Heat Preparation

241

(3)

Moist-Heat Preparation

244

(2)

Storage of Eggs

246

(5)

Refrigerator

246

(1)

Frozen

247

(1)

Dried

247

(1)

Safety Tips

248

(3)

14 Meat

251

(28)

Types of Meats

251

(1)

Beef

251

(1)

Lamb and Mutton

251

(1)

Pork

252

(1)

Composition of Meats

252

(4)

Structure of Meat

252

(2)

Pigments

254

(1)

Extractives

255

(1)

Purchasing Meats

256

(12)

Inspection

256

(1)

Grading

257

(2)

Tenderness of Meats

259

(3)

Cuts of Meat

262

(4)

Processed Meats

266

(2)

Preparation of Meats

268

(6)

Changes During Heating

268

(1)

Determining Doneness

269

(1)

Dry-Heat Preparation

270

(3)

Moist-Heat Preparation

273

(1)

Carving

273

(1)

Storage of Meats

274

(5)

Refrigerated

274

(1)

Frozen

274

(5)

15 Poultry

279

(14)

Classification of Poultry

279

(1)

Chickens

280

(1)

Turkeys

280

(1)

Other Domestic Poultry

280

(1)

Composition of Poultry

280

(1)

Pigments

280

(1)

Purchasing Poultry

280

(4)

Inspection

280

(1)

Grading

280

(2)

Types and Styles of Poultry

282

(1)

How Much to Buy

283

(1)

Preparation of Poultry

284

(5)

Preparation Safety Tips

284

(1)

Changes During Preparation

284

(1)

Determining Doneness

285

(1)

Dry-Heat Preparation

285

(4)

Moist-Heat Preparation

289

(1)

Storage of Poultry

289

(4)

Refrigerated

289

(1)

Frozen

290

(3)

16 Fish and Shellfish

293

(19)

Classification of Fish and Shellfish

293

(1)

Vertebrate or Invertebrate

293

(1)

Salt or Fresh Water

294

(1)

Lean or Fat

294

(1)

Composition of Fish

294

(1)

Structure of Finfish

294

(1)

Pigments

295

(1)

Purchasing Fish and Shellfish

295

(9)

Inspection/Grading

295

(1)

Selection of Finfish

296

(5)

Selection of Shellfish

301

(3)

Preparation of Fish and Shellfish

304

(3)

Dry-Heat Preparation

305

(1)

Moist-Heat Preparation

306

(1)

Raw Fish

307

(1)

Storage of Fish and Shellfish

307

(5)

Fresh Finfish

308

(1)

Fresh Shellfish

308

(1)

Frozen

308

(1)

Canned and Cured

308

(4)

17 Vegetables

312

(22)

Classification of Vegetables

312

(1)

Composition of Vegetables

313

(4)

Structure of Plant Cells

313

(1)

Plant Pigments

314

(3)

Phytochemicals

317

(1)

Purchasing Vegetables

317

(7)

Grading Vegetables

317

(1)

Selecting Vegetables

317

(7)

Preparation of Vegetables

324

(5)

General Guidelines

324

(1)

Changes During Heating

324

(2)

Dry-Heat Preparation

326

(1)

Moist-Heat Preparation

327

(1)

Preparing Legumes

328

(1)

Preparing Sprouts

328

(1)

Storage of Vegetables

329

(5)

Refrigerated

329

(1)

Dry Storage

330

(4)

18 Fruits

334

(20)

Classification of Fruits

334

(1)

Classification Exceptions

334

(1)

Composition of Fruits

335

(1)

Organic Acids

335

(1)

Pectic Substances

335

(1)

Phenolic Compounds

336

(1)

Purchasing Fruits

336

(9)

Grading Fruit

336

(1)

Selecting Fresh Fruits

337

(7)

Processed Fruits

344

(1)

Dried Fruits

345

(1)

Fruit Juices

345

(1)

Preparation of Fruits

345

(4)

Enzymatic Browning

345

(1)

Changes During Heating

345

(2)

Dry-Heat Preparation

347

(1)

Moist-Heat Preparation

347

(1)

Fruit Spreads

348

(1)

Storage of Fruits

349

(5)

Storing Fresh Fruit

350

(1)

Storing Canned Fruit

350

(4)

19 Soups and Salads

354

(15)

Soups

354

(4)

Stocks

354

(2)

Clear and Thin Soups

356

(1)

Thick Soups

356

(1)

Cream Soups

357

(1)

Salads

358

(11)

Salad Ingredients

358

(2)

Leafy Green Salads

360

(1)

Vegetable Salads

361

(1)

Fruit Salads

362

(1)

Protein Salads

362

(1)

Pasta/Grain Salads

363

(1)

Salad Dressings

363

(1)

Gelatin Salads

364

(5)

20 Starches and Sauces

369

(14)

Starches as Thickeners

369

(2)

Sources of Starch

369

(1)

Starch in Food Products

369

(1)

Starch Structure

370

(1)

Starch Characteristics

371

(4)

Gelatinization

371

(1)

Gel Formation

372

(1)

Retrogradation

372

(1)

Dextrinization

373

(1)

Modified Starches

374

(1)

Sauces

375

(5)

Functions of Sauces in Foods

375

(1)

Thickened Sauces

375

(3)

Unthickened Sauces

378

(2)

Storage of Starches and Sauces

380

(3)

21 Cereal Grains and Pastas

383

Composition of Cereal Grains

383

(1)

Structure

383

(1)

Uses of Cereal Grains

384

(2)

Flour

384

(1)

Pasta

385

(1)

Breakfast Cereal

385

(1)

Alcoholic Beverages

386

(1)

Animal Feeds

386

(1)

Types of Cereal Grains

386

(6)

Wheat

386

(1)

Rice

387

(1)

Corn

388

(1)

Barley

389

(1)

Millet

390

(1)

Sorghum

390

(1)

Oats

390

(1)

Rye

390

(1)

Other Grains

391

(1)

Preparation of Cereal Grains

392

(2)

Moist-Heat Preparation

392

(2)

Storage of Cereal Grains

394

(1)

Dry

394

(1)

Refrigerated

394

(1)

Frozen

394

(1)

Pastas

394

(2)

Types of Pasta

394

(1)

Pasta Nomenclature

394

(2)

Preparation of Pasta

396

(1)

Moist-Heat Preparation

396

(1)

Storage of Pasta

397

22 Flours and Flour Mixtures

(382)

Flours

401

(6)

Gluten

402

(2)

Milling

404

(1)

Types of Wheat Flour

405

(1)

Types of Non-Wheat Flour

406

(1)

Treated Flours

407

(1)

Flour Mixture Ingredients

407

(9)

Leavening Agents

407

(4)

Sugar

411

(1)

Salt/Flavoring

412

(1)

Liquid

413

(1)

Fat

413

(2)

Eggs

415

(1)

Commercial Additives

415

(1)

Preparation of Baked Goods

416

(1)

Doughs and Batters

416

(1)

Changes During Heating

417

(1)

Storage of Flour and Flour Mixtures

417

(5)

Dry Storage

417

(1)

Frozen

418

(4)

23 Quick Breads

422

(8)

Preparation of Quick Breads

422

(1)

The Muffin Method

422

(1)

Varieties of Quick Breads

423

(7)

Pour Batters

423

(1)

Drop Batters

424

(2)

Doughs

426

(4)

24 Yeast Breads

430

(14)

Preparation of Yeast Breads

430

(7)

Ingredients

430

(1)

Mixing Methods

430

(1)

Kneading

431

(1)

Fermentation-First Rising

432

(1)

Punching Down-Second Rising

433

(1)

Shaping

433

(1)

Proofing

434

(1)

Decorating

435

(1)

Baking

435

(2)

Varieties of Yeast Breads

437

(3)

Loaf Breads

437

(1)

Rolls

438

(1)

Pita Bread

438

(1)

Bagels

439

(1)

English Muffins

439

(1)

Pizza Crust

439

(1)

Raised Doughnuts

439

(1)

Specialty Breads

439

(1)

Storage of Yeast Breads

440

(4)

Fresh

440

(1)

Refrigerated

440

(1)

Frozen

440

(4)

PART IV: DESSERTS AND BEVERAGES

25 Cakes and Cookies

444

(12)

Types of Cakes

444

(1)

Shortened Cakes

444

(1)

Unshortened Cakes

445

(1)

Chiffon Cakes

445

(1)

Preparation of Cakes

445

(5)

Ingredients

445

(1)

Preparing Shortened Cakes

446

(2)

Preparing Unshortened Cakes

448

(2)

Storage of Cakes

450

(1)

Types of Cookies

450

(2)

Preparation of Cookies

452

(1)

Mixing Methods

452

(1)

Baking Cookies

452

(1)

Storage of Cookies

453

(3)

26 Pies and Pastries

456

(15)

Types of Pastry

456

(1)

Types of Puff Pastry

456

(1)

Preparation of Pastry

457

(11)

Ingredients of Pastry

457

(3)

Mixing

460

(1)

Rolling

461

(3)

Fillings

464

(3)

Baking

467

(1)

Storage of Pastry

468

(3)

27 Candy

471

(15)

Classification of Candies

471

(1)

Preparation of Candy

472

(10)

Steps to Confectionary Preparation

473

(1)

Crystalline Candies

473

(3)

Noncrystalline Candies

476

(2)

Chocolate

478

(4)

Frostings

482

(1)

Storage of Candy

482

(4)

Shelf Life of Chocolate

483

(3)

28 Frozen Desserts

486

(10)

Types of Frozen Desserts

486

(3)

Ice Cream

486

(2)

Frozen Yogurt

488

(1)

Sherbet

488

(1)

Sorbet

488

(1)

Water Ices

488

(1)

Still-Frozen Desserts

489

(1)

Preparation of Frozen Desserts

489

(4)

Factors Affecting Quality

489

(1)

Mixing and Freezing

490

(3)

Storage of Frozen Desserts

493

(3)

Texture Changes

493

(1)

Scooping Frozen Desserts

493

(3)

29 Beverages

496

(22)

Water

496

(1)

Types of Water

496

(1)

Carbonated Beverages

497

(1)

Early Soft Drinks

498

(1)

Soft Drink Processing

498

(1)

Fruit and Vegetable Beverages

498

(2)

Fruit/Vegetable Juice Processing

498

(2)

New Age Beverages

500

(1)

Coffee

500

(4)

Coffee Processing

500

(1)

Composition of Coffee

501

(1)

Preparation of Coffee

502

(2)

Storage of Coffee

504

(1)

Tea

504

(3)

Tea Processing

505

(1)

Grades of Tea

506

(1)

Composition of Tea

506

(1)

Preparation of Tea

506

(1)

Storage of Tea

507

(1)

Dairy Beverages

507

(1)

Alcoholic Beverages

507

Calorie (kcal) Content

508

(1)

Beer

508

(1)

Wine

509

(3)

Spirits

512

APPENDIXES

A: Canada's Food Guide to Healthy Eating

518

(2)

B: Approximate Food Measurements

520

(2)

C: Substitution of Ingredients

522

(2)

D: Flavorings and Seasonings

524

(3)

E: Garnishes

527

(1)

F: Common Food Additives

528

(4)

G: Cheeses

532

(2)

H: Basic Chemistry Concepts

534

(9)

I: Nutritive value of Selected Foods

543

(9)

Glossary

552

(6)

Credits and Sources

558

(2)

Index

560

Understanding Food

9780534506094

0534506097

Summary

Table of Contents

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Understanding Food

9780534506094

0534506097

Summary

Table of Contents

Write a Review

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