Dimensions of Food, Seventh Edition Book

DIMENSIONS OF FOOD
A. Economic Dimensions Exercise 1: Factors Influencing the Cost of Food A. Quality of Product—Comparing Store and National Brands B. Caloric and Price Differences of Various Product Formulations C. The Cost of Convenience Foods—Ready-to-Eat Products, Packaged Mixes D. Comparing Price per Serving of Various Forms of a Food E. Cost Comparison of Food, As Purchased (A.P.) and Edible Portion (E.P.)
Exercise 2: Labels as Guides in Food Purchasing Exercise 3: "Health" Food Exercise 4: Planned-Over Foods Summary Questions—Economic Dimensions

B. Nutritional Dimensions
Exercise 1: Determining Serving Size Exercise 2: Factors Affecting Caloric Value of Foods Exercise 3: Nutrient Contributions of the Food Pyramid Exercise 4: Evaluation of a Daily Menu Exercise 5: Labels as Guides to Nutrient Content A. Nutritive Value and Cost of Fruit-Juice Products B. Carbohydrate Label Information C. Nutritive Value and Cost of Cereal Products D. Health Claims Allowed on Labels E. Food Allergies Summary Questions—Nutritional Dimensions

C. Palatability Dimensions
Exercise 1: Identifying Sensory Properties of Food Exercise 2: Sensory Evaluation Tests Exercise 3: Evaluating Sensory Properties in Foods Exercise 4: Evaluating Food Products Marketed for Use with Food Allergies Exercise 5: Evaluating Personal Preferences Summary Questions—Palatability Dimensions

D. Chemical Dimensions
Exercise 1: Functions of Food Additives Exercise 2: Relationship of Additive Use to Degree of Processing Exercise 3: Evaluation of Snack Foods Exercise 4: Sodium Content of Foods Exercise 5: Wheat in Foods Summary Questions—Chemical Dimensions

E. Sanitary Dimensions
Exercise 1: Factors Affecting the Microbial Safety of Foods A. Sources of Contamination B. Conditions Necessary for the Growth of Bacteria C. Bacterial Growth Curve Exercise 2: Temperature Control in Food Handling A. Factors Affecting the Rate of Cooling of Large Quantities of Foods B. Temperatures for Holding and Reheating Foods C. Recommended Temperatures for Cooked Food Exercise 3: Sanitization in the Food Preparation Environment A. Use of Approved Chemical Sanitizers B. Sanitization by Immersion Summary Questions—Sanitary Dimensions

F. Food-Processing Dimensions
Exercise 1: Processing Temperatures Exercise 2: Food Processing, Canning A. Canning Equipment B. Canning Acid and Low-Acid Foods Questions—Canning Exercise 3: Food Processing, Freezing A. Freezing Equipment B. Freezing Fruits and Vegetables Questions—Freezing Summary Questions—Dimensions of Food (Part I, A-F)

FOOD PRINCIPLES
A. Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures
Exercise 1: Demonstration of Measuring and Mixing Techniques Exercise 2: Measuring Liquids Exercise 3: Measuring Solids Exercise 4: Cleanup Summary Questions—Measurements, Use of Ingredients, and Laboratory Techniques Lab Policies and Procedures

B. Cereal and Starch
Exercise 1: Separation of Starch Granules Exercise 2: Properties of Wheat and Cornstarch Exercise 3: Effect of Sugar and Acid on Gelatinization Exercise 4: Application of Principles to Starch-Thickened Products Exercise 5: Preparing Cereal Products Cereal Recipes Summary Questions—Cereal and Starch Dietitian’s Note

C. Fruits and Vegetables
Exercise 1: Properties of Parenchyma Cells A. Components of Parenchyma Cell B. Recrisping Succulents Exercise 2: Fruits A. Enzymatic Browning B. Effect of Sugar on Texture and Flavor of Cooked Fresh Fruit C. Effect of Sugar on Texture and Flavor of Cooked Dried Fruit D. Factors Affecting Anthocyanin Pigments Exercise 3: Cooking Vegetables A. Effect of pH on Pigments and Texture B. Effect of Cooking Procedure on Pigments and Flavors C. Application of Principles to Cooking a Variety of Vegetables Evaluation of Vegetable Recipes Nutritive Value of Assigned Recipe(s)
Vegetable Recipes Uncooked Vegetables and Fruit Recipe Questions—Fruits and Vegetables Summary Questions—Fruits and Vegetables Dietitian’s Note

D. Meat, Poultry, and Fish
Exercise 1: Identification of Basic Meat Cuts Exercise 2: Effect of Dry and Moist Heat on Less Tender (Tough) Cuts of Meat A. Roasts B. Meat Patties Exercise 3: Evaluation of Meat, Poultry, and Fish Meat, Poultry, and Fish Recipes Summary Questions—Meat, Poultry, and Fish Dietitian’s Note

E. Plant Proteins
Exercise 1: Pretreatment and Cooking Methods for Legumes A. Pretreatment B. Cooking Methods Exercise 2: Combining Plant Proteins Evaluation of Plant Protein Recipes Plant Protein Recipes Summary Questions—Plant Proteins Dietitian’s Note

F. Eggs and Egg Products
Exercise 1: Egg Quality Exercise 2: Coagulation of Egg Protein in Baked and Stirred Custard Basic Egg Custard—for Baked and Stirred Custard Exercise 3: Egg White Foams Exercise 4: Effect of Added Substances on Egg White Foam Exercise 5: Effect of Cooking Intensity on Egg Protein Methods of Cooking Eggs Exercise 6: Characteristics of Cooked Modified Egg Mixtures Exercise 7: Combining Starch and Eggs as Thickeners in One Product—Souffle Souffle Recipes Exercise 8: Other Egg Recipes Summary Questions—Eggs and Egg Products Dietitian’s Note

G. Milk and Milk Products
Exercise 1: Comparison of Milk and Nondairy Products Exercise 2: Coagulation of Milk Protein A. Addition of Acid B. Acid Produced by Bacteria (Yogurt)
C. Enzyme Action (Rennin)
Exercise 3: Combining Acid Foods with Milk Exercise 4: Comparison of Cheese Products Exercise 5: Effect of Heat on Natural and Processed Cheese Summary Questions—Milk and Milk Products Dietitian’s Note

H. Fats and Oils
Exercise 1: Separation and Ratio of Oil and Acid; Emulsifiers Exercise 2: Application of Principles to Salad Dressings Salad Dressing Recipes Exercise 3: Fat-Free, Fat-Reduced, and Fat-Replaced Products A. Calories, Cost, and Palatability of Foods with Various Fat Levels B. Fat-Replacement Ingredient Labeling Exercise 4: Comparison of Dietary Fats Summary Questions—Fats and Oils Dietitian’s Note

I. Sugars, Sweeteners
Exercise 1: Methods of Initiating Crystallization Exercise 2: The Relationship of Sugar Concentration to Boiling Point Exercise 3: Effect of Temperature and Agitation on Crystal Size Exercise 4: Effect of Interfering Agents on Sugar Structure Exercise 5: Alternatives to Sugar Summary Questions—Sugars, Sweeteners Dietitian’s Note

J. Batters and Dough
Exercise 1: Measurement of Flour Exercise 2: Structural Properties of Wheat Flour Questions—Gluten Exercise 3: Chemical Leavening Agents A. Ingredients of Baking Powders B. Comparison of Speed of Reaction Exercise 4: Factors Affecting the Leavening Power of Yeast Questions—Leavening Agents Exercise 5: Drop Batters, Muffins A. Effect of Manipulation B. Effect of Different Grains Questions—Muffins Exercise 6: Soft Dough, Biscuits A. Effect of Manipulation B. Substituting Soda Acid for Baking Powder Questions—Biscuits Exercise 7: Pancakes, Popovers, Cream Puffs, Crepes A. Effect of Manipulation on Gluten Development in Pancakes B. Effect of Manipulation on Gluten Development in Popovers C. Cream Puffs D. Crepes Evaluation of Crepes Questions—Pancakes, Popovers, Cream Puffs, Crepes Exercise 8: Stiff Dough—Yeast Breads/Rolls Evaluation of Yeast Rolls Questions—Yeast Breads/Rolls Exercise 9: Shortened Cakes A. Effect of Manipulation and Type of Shortening on Cake Texture Conventional Method of Mixing Dump Method of Mixing Evaluation of Cakes Questions—Cakes Exercise 10: Stiff Dough—Pastry A. Effect of Different Fat Plasticities on Palatability of Pastry B. Effect of Different Fillings on Palatability of Bottom Crust Questions—Pastry Summary Questions—Batters and Doughs Dietitian’s Note

HEATING FOODS BY MICROWAVE
Microwave Cooking
Exercise 1: Effect of Cooking Procedure on Pigments and Flavors Exercise 2: Fruits Exercise 3: Vegetables General Directions Exercise 4: Starch Products A. Pasta, Rice, and Cereals B. Flour and Cornstarch as Thickeners Exercise 5: Eggs Exercise 6: Meat, Poultry, and Fish Exercise 7: Batters and Dough Exercise 8: Reheating Baked Products Exercise 9: Defrosting Summary Questions—Microwave Cooking

MEAL MANAGEMENT
Meal Management
Exercise 1: Analyzing Menus for Palatability Qualities Exercise 2: Economic Considerations in Menu Planning Exercise 3: Low-Calorie Modifications Exercise 4: Meal Planning Procedure for the Meal Preparation Worksheet A: Market and Equipment Order Worksheet B: Planning Schedule Worksheet C: Summary Analysis of Meal Plan Exercise 5: Meal Preparation Student Evaluation of the Prepared Meal Exercise 6: Restaurant Meals—Food-Ordering Practices Summary Questions—Meal Management

Appendices
Appendix A: Legislation Governing the Food Supply Appendix B: Food Guides and Dietary Guidelines Appendix C: Some Food Equivalents Appendix D: Average Serving or Portion of Foods Appendix E: Food Allergies Appendix F: Food Additives Appendix G: pH of Some Common Foods Appendix H-1: Major Bacterial Foodborne Illnesses Appendix H-2: Meat- and Egg-Cooking Regulations Appendix I: Heat Transfer Appendix J: Symbols for Measurements and Weights Appendix K: Notes on Test for Presence of Ascorbic Acid Appendix L-1: Cooking Terms Appendix L-2: Cuisine Terminology Appendix M: Buying Guide Appendix N: Spice and Herb Chart Appendix O: Plant Proteins Appendix P: Websites—Frozen Desserts