A Recipe for Success in Your Course! Use the Lab Manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.
UNIT 1 SENSORY EVALUATION 1 Paired Comparison Test 2 Triangle Test 3
Ranking Test 4 Identification of Primary Tastes 5 Evaluation of Seasonings
6 Basic Recipe for Spiced Applesauce UNIT 2 FOOD PREPARATION BASICS:
MEASURING TECHNIQUES AND ENERGY TRANSFER 1 Commonly Used Measurements 2
Measuring Techniques for Flour 3 Measuring Techniques for Sugar 4 Measuring
Techniques for Fats 5 Measuring Techniques for Liquids 6 Effect of Pan
Surface Characteristics on Energy Transfer 7 Effect of Container Shape on
Energy Transfer 8 Using Transfer of Heat with a Microwave Oven UNIT 3 MEAT 1
Comparison of Beef, Veal, Pork, and Lamb 2 Comparison of Select and Choice
Beef 3 Comparison of Connective Tissue in Meat Using Dry-Heat Method 4 Effect
of Tenderizers on Meat 5 Comparison of Patty Products 6 Comparison of Protein
Products Used in Stir-Fry 7 Various Techniques for Meat Preparation UNIT 4
POULTRY 1 Comparison of Store Brand and National Brand Chicken 2 Turkey
Deli Meat Comparison 3 Various Techniques for Poultry Preparation
UNIT 5 FISH AND SHELLFISH 1 Coagulation of Fish Protein by Heat'Comparison
of Fresh and Frozen Fish 2 Selected Seafood Dishes UNIT 6 MILK 1
Sampling of Milk Products 2 Sampling of Yogurt Products 3 Coagulation of
Fresh Whole Milk 4 Vanilla Pudding 5 Milk Foams 6 Using Fresh and Evaporated
Milk UNIT 7 CHEESE 1 Cheese Display 2 Effect of Heat on Cheeses 3
Preparation of Cottage Cheese 4 Cheese Sauces 5 Selected Cheese
Dishes UNIT 8 EGGS 1 Quality of Raw Eggs 2 Hard-Cooked Fresh and Deteriorated
Eggs 3 Scrambled Eggs 4 Baked Custard 5 Factors Influencing Egg White Foams 6
Preparation of Angel Food Cake Using Egg Foams 7 Preparation of Brownies
Using Egg Substitutes 8 Meringues 9 Selected Egg Dishes UNIT 9 VEGETABLES AND
FRUIT 1 Enzymatic Oxidative Browning 2 Effect of Cooking Medium on Apples 3
Effects of Cooking Treatments on Vegetable Pigments 4 Factors that Affect
Chlorophyll 5 Preparation of Applesauce'Effects of Apple Variety and Cooking
Medium 6 Fresh Fruits as Ingredients in Food Preparation 7 Fresh
Vegetables as Ingredients in Food Preparation UNIT 10 LEGUMES 1 Preparing
Dried Legumes 2 A Variety of Legume Preparations UNIT 11 CEREALS AND FLOURS 1
Market Forms of Oatmeal Cereals 2 Comparison of Types of Rice 3 Comparison
of Types of Pasta 4 Preparation of Gluten Ball 5 Cereals as Ingredients in
Food Preparation UNIT 12 STARCHES AND SAUCES 1 Vanilla Cornstarch Puddings 2
Effect of Starch Variety on Lemon Pie Filling 3 Effect of Type of Starch on
Viscosity of Starch Pastes 4 Effect of Acid and Sugar on Viscosity of Starch
Pastes 5 Evaluation of White Sauces 6 Preparing a Roux UNIT 13 QUICK BREADS
1 Chemical Leaveners 2 Leavening by Air 3 Effect of Egg Protein on Popovers 4
Effect of Manipulation and Flour Type on Muffins 5 Effect of Manipulation on
Biscuits 6 Effect of Sugar on Corn Bread 7 Leavening by Steam: Cream Puff
Shells 8 Preparation of Various Quick Breads UNIT 14 YEAST BREADS 1
Preparation of Yeast Breads by Various Methods 2 Preparation of Various Yeast
Breads UNIT 15 FATS AND OILS 1 Comparison of Selected Commercial Fat
Products Used as Spreads 2 Effect of Coating on Fat Absorption 3 Effect of
Cooking Time on Fat Absorption 4 Comparing Stir-Fry and Oven-Fry Cooking
Methods 5 Polyunsaturated Versus Monounsaturated Oils: Vegetable Oil and
Extra Virgin Olive Oil 6 Comparing Fat and Fat Substitutes 7 Effect of
Solid Versus Liquid Fat on Quality of a Baked Product 8 Preparation of
Mayonnaise Variations 9 Melting Points of Fats 10 Evaluation of Oxidative
Rancidity 11 Fritters 12 Salad Dressings UNIT 16 CAKES 1 Effect of Leavening
Agent on Shortened Cakes 2 Effect of Sweeteners on Shortened Cakes 3 Effect
of Fats on Shortened Cakes 4 Effect of Flour Type on Cake 5 Comparison of
Foam Cakes 6 Preparation of Selected Cakes UNIT 17 PASTRY 1 Effect of Type
of Fat 2 Effect of Type of Flour 3 Effect of Extent of Manipulation 4
Comparison of Commercial Pie Pastries 5 Preparation of Various Pies UNIT 18
CANDY 1 Objective
