Food Selection and Preparation: A Laboratory Manual Book

Preface.

Acknowledgments.

Laboratory 1: Measuring Techniques.

Laboratory 2: Food Preservation: Canning and Freezing.

Laboratory 3: Starch and Cereal Cookery: Role of Gelatinization and Gelation.

Laboratory 4: Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs.

Laboratory 5: Shortened- and Foam-Style Cakes.

Laboratory 6: Pastry, Cream Puffs, and Popovers.

Laboratory 7: Fruit Selection and Cookery.

Laboratory 8: Vegetables.

Laboratory 9: Salads.

Laboratory 10: Fats and Emulsions.

Laboratory 11: Gelatin.

Laboratory 12: Egg Cookery.

Laboratory 13: Milk and Cheese.

Laboratory 14: Meat and Poultry.

Laboratory 15: Fish and Seafood Cookery.

Laboratory 16: Legumes and Tofu.

Laboratory 17: Sugar Crystallization.

Laboratory 18: Ice Crystallization (Frozen Desserts).

Laboratory 19: Beverages: Coffee, Tea, and Cocoa.

Laboratory 20: Sensory Evaluation of Food.

Glossary.

Appendix A: Food Safety.

Appendix B: Sanitation in The Kitchen.

Appendix C: Care and Cleaning Of Small Appliances.

Appendix D: Measuring Equivalents.

Appendix E: Emergency Substitutions.

Appendix F: Safe Food Storage.

Appendix G: Retail Beef Cuts and Recommended Cooking Methods.

Appendix H: How To Identify Cuts Of Meat By Bones