Understanding Food Principles and Preparation Fourth Edition

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The perfect recipe for success.

Make the most of your class experience—and increase your odds of success— with the Lab Manual for Understanding Food, 4E.

Organized to follow Understanding Food, each chapter of this lab manual reinforces what you learn in the text. Hands-on experiments and recipes, covering all the major food categories in the book, enhance your understanding of the concepts covered and can help improve your performance in the course. ▶ Each lab begins with introduction pre-lab questions, followed by an overview of the objectives, procedures, recipes, and post-lab questions. ▶ NEW! Many photographs throughout help illustrate the lab procedures. ▶ A broad array of recipes encourages culinary creativity and diversity, and introduces you to foods from a variety of cultures. ▶ Study questions for each chapter help prepare you for your next exam. ▶ NEW! Lab exercises include “Sampling of Yogurt Products,” “Preparation of Applesauce— Effects of Apple Variety and Cooking Medium,” “Comparison of Types of Pasta,” and “Chemical Leaveners.”

Table of Contents If your book is not bundled with the Lab Manual, you can purchase it 1. Sensory Evaluation 2. Food Preparation Basics 12. Starches online at: CengageBrain.com. 11. Cereals and Flours 3. Meat Recipe for Success 4. Poultry Understanding Food 4E 13. Quick Breads Core Text + Lab Manual 5. Fish and Shellfi sh 14. Yeast Breads ISBN 978-1-111-48535-1 6. Milk 15. Fats and Oils 7. Cheese A la Carte 16. Cakes 8. Eggs Lab Manual standalone 17. Pastry ISBN 978-0-538-49795-4 9. Vegetables and Fruits 18. Candy 10. Legumes 19. Frozen Desserts 20. Beverages

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Understanding Food Principles and Preparation Fourth Edition

Amy Brown University of Hawaii at Manoa

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This is an electronic version of the print textbook. Due to electronic rights restrictions, some third party may be suppressed. Edition review has deemed that any suppress ed content does not materially affect the over all learning experience. The publisher reserves the right to remove the contents from this title at any time if subsequent rights restrictions require it. For valuable information on pricing, previous editions, changes to current editions, and alternate format, please visit www.cengage.com/highered to search by ISBN#, author, title, or keyword for materials in your areas of interest.

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Understanding Food: Principles and © 2011, 2008 Wadsworth, Cengage Learning Preparation, Fourth Edition ALL RIGHTS RESERVED. No part of this work covered by the copyright herein Amy Brown may be reproduced, transmitted, stored, or used in any form or by any means Senior Acquisitions Editor: Peggy Williams graphic, electronic, or mechanical, including but not limited to photocopying, recording, scanning, digitizing, taping, Web distribution, information networks, Developmental Editor: Elesha Feldman or information storage and retrieval systems, except as permitted under Editorial Assistant: Alexis Glubka Section 107 or 108 of the 1976 United States Copyright Act, without the prior Media Editor: Miriam Myers written permission of the publisher. Senior Marketing Manager: Laura McGinn For product information and technology assistance, contact us at Marketing Assistant: Elizabeth Wong Cengage Learning Customer & Sales Support, 1-800-354-9706. Senior Marketing Communications Manager: For permission to use material from this text or product, Linda Yip submit all requests online at www.cengage.com/permissions. Content Project Management: Pre-PressPMG Further permissions questions can be e-mailed to [email protected]. Creative Director: Rob Hugel Senior Art Director: John Walker Library of Congress Control Number: 2010926934 Print Buyer: Linda Hsu Rights Acquisitions Account Manager, Text: ISBN-13: 978-0-538-73498-1 Roberta Broyer ISBN-10: 0-538-73498-1 Rights Acquisitions Account Manager, Image: Dean Dauphinais Wadsworth Production Service: Pre-PressPMG 20 Davis Drive Photo Researcher: Pre-PressPMG Belmont, CA 94002-3098 USA Cover Designer: Riezebos/Holzbaur: Bill Alexander Cover Image: © Taillard/photocuisine/Corbis Cengage Learning is a leading provider of customized learning solutions with oﬃ ce locations around the globe, including Singapore, the United Kingdom, Compositor: Pre-PressPMG Australia, Mexico, Brazil, and Japan. Locate your local oﬃ ce at www.cengage.com/global.

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Brief Contents

PART I FOOD SCIENCE COMPLEX CARBOHYDRATES— CEREALS, FLOUR, BREADS AND NUTRITION 16 Cereal Grains and Pastas 345 1 Food Selection 1 17 Flours and Flour Mixtures 367 2 Food Evaluation 23 18 Starches and Sauces 391 3 Chemistry of Food Composition 31 19 Quick Breads 407 20 Yeast Breads 418 PART II FOOD SERVICE DESSERTS—REFINED 4 Food Safety 64 CARBOHYDRATES & FAT 5 Food Preparation Basics 99 21 Sweeteners 435 6 Meal Management 120 22 Fats and Oils 453 23 Cakes and Cookies 478 PART III FOODS 24 Pastries and Pies 498 25 Candy 518 PROTEIN—MEAT, POULTRY, FISH, 26 Frozen Desserts 534 DAIRY, & EGGS 7 Meat 140 WATER—BEVERAGES 8 Poultry 172 27 Beverages 549 9 Fish and Shellfish 188 10 Milk 210 11 Cheese 232 PART IV FOOD INDUSTRY 12 Eggs 249 28 Food Preservation 574 29 Government Food Regulations 591 PHYTOCHEMICALS—VEGETABLES, 30 Careers in Food and Nutrition 609 FRUITS, SOUPS, & SALADS 13 Vegetables and Legumes 270 14 Fruits 298 APPENDIXES

15 Soups, Salads, and Gelatins 327 A Food Preparation Equipment A-1 B Approximate Food Measurements B-1 C Substitution of Ingredients C-1 D Flavorings and Seasonings D-1 E Cheeses E-1 F Common Food Additives F-1

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Contents

Preface xiv 2 Food Evaluation 23

About the Author xvii Sensory (Subjective) Evaluation 23 Two Types of Sensory Testing 23 Taste Panels 25 Sample Preparation 25 PART I FOOD SCIENCE Objective Evaluation 26 AND NUTRITION Physical Tests 26 Chemical Tests 27 1 Food Selection 1 Pictorial Summary 28 Sensory Criteria 1 Chapter Review and Exam Prep 29 Sight 1 References 29 Odor 2 Websites 30 Taste 2 Professional Profile 4 3 Chemistry of Food Composition 31 Touch 5 Hearing 5 Basic Food Chemistry 31 Six Key Atoms—CHNOPS 32 Nutritional Criteria 5 Dietary Guidelines for Americans 6 Water 33 MyPyramid 6 Water Content in Foods 33 Consumer Dietary Changes 6 Free or Bound Water 33 Composition of Water 33 Cultural Criteria 10 Measuring Calories 33 Ethnic Influences 10 Specific Heat 34 Place of Birth 10 Freezing Point 34 Geography and Climate 11 Melting Point 34 Cultural Influences on Manners 11 Boiling Point 35 Religious Criteria 11 Hard vs. Soft Water 35 Buddhism 11 Functions of Water in Food 35 Hinduism 11 Chemical Reactions 36 Seventh-Day Adventist Church 11 Food Preservation 38 Church of Jesus Christ of Latter-Day Saints (Mormon Church) 11 Carbohydrates 39 Judaism 12 Foods High in Carbohydrates 39 Islam 12 Composition of Carbohydrates 39 Psychological and Sociolog ical Criteria 13 Monosaccharides 40 Bioengineering 13 Disaccharides 40 Organic Foods 16 Oligosaccharides 41 Natural Foods 17 Polysaccharides 41 Functions of Carbohydrates in Foods 46 Budgetary Criteria 17 Lipids or Fats 46 Pictorial Summary 18 Foods High in Lipids 46 Chapter Review and Exam Prep 19 Composition of Lipids 46 References 19 Triglycerides 46 Websites 22 Fatty Acid Structure 46

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Fatty Acids in Foods 47 Chemical Hazards—Harmful Chemicals in Food 75 Fatty Acid Nomenclature 47 Seafood Toxins: Chemicals from Fish/Shellfish 75 Phospholipids 47 Sterols 48 Food Allergy 76 Functions of Lipids in Foods 49 Prevention 76 Most Common Food Allergens 76 Proteins 49 Cross-Contamination 76 Protein Quality in Foods 50 Composition of Proteins 50 Physical Hazards—Objects in Food 77 Amino Acids 50 Preventing Foodborne Illness 77 Functions of Proteins in Food 51 Location, Location, Location 77 Vitamins and Minerals 55 Personnel 77 Vulnerable Foods 78 Foods High in Vitamins and Minerals 55 Purchasing 80 Composition of Vitamins and Minerals 55 Inspection 80 Functions of Vitamins and Minerals in Food 55 Storage 81 Nonnutritive Food Components 56 Preparation 82 Food Additives 56 Proper Use of Thermometers 84 Purposes of Food Additives 56 Types of Thermometers 84 Plant Compounds 59 How to Use a Thermometer 84 Calibration of Thermometers 84 Pictorial Summary 60 Sanitation 89 Chapter Review and Exam Prep 61 Food Safety Monitoring 90 References 61 Websites 63 Pictorial Summary 94 Chapter Review and Exam Prep 95 References 96 PART II FOOD SERVICE Websites 98

4 Food Safety 64 5 Food Preparation Basics 99 What is a Foodborne Illness? 65 Heating Foods 99 What Causes Foodborne Illness? 65 Moist-Heat Preparation 99 Biological Hazards—Living Culprits 65 Types of Moist-Heat Preparation 100 Bacteria: Number-One Cause of Foodborne Illness 65 Scalding 100 Poaching 100 Bacterial Food Infections 68 Simmering 100 Salmonella 68 Stewing 100 Listeria monocytogenes 68 Braising 100 Yersinia enterocolitica 68 Boiling 100 Shigella 69 Steaming 101 Bacterial Food Intoxications 69 Microwaving 101 Dry-Heat Preparation 101 Staphylococcus aureus 69 Clostridium botulinum 69 Types of Dry-Heat Preparation 102 Roasting 102 Bacterial Toxin-Mediated Infections 69 Broiling 102 Escherichia coli 69 Grilling 102 Campylobacter jejuni 71 Barbecuing 102 Vibrio 71 Frying 102 Molds 71 Types of Heat Transfer 103 Viruses 71 Measuring Heat 104 Parasites 72 Prions—Mad Cow Disease 73 Cutlery Techniques 105 New Virulent Biological Hazards 74 Handling Knives 105 Advanced Techniques for Detecting Contamination 74 Cutting Styles 106

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vi Contents

Measuring Ingredients 107 Accessories 136 Approximating the Amount of Required Food 107 Centerpieces 136 Selecting the Right Measuring Utensil 108 Using an Accurate Measuring Technique 109 Pictorial Summary 137 Chapter Review and Exam Prep 138 Mixing Techniques 110 References 138 Conventional (Creaming) Method 110 Websites 139 Conventional Sponge Method 111 Single-Stage Method 111 Pastry-Blend Method 111 Biscuit Method 111 PART III FOODS Muffin Method 111 PROTEIN—MEAT, POULTRY, FISH, Seasonings and Flavorings 111 DAIRY, & EGGS Types of Seasonings and Flavorings 111 Adding Seasonings and Flavorings to Food 115 7 Meat 140 Food Presentation 116 Types of Meats 140 Plate Presentation 116 Beef 140 Garnishes 116 Lamb and Mutton 141 Pork 141 Pictorial Summary 117 Composition of Meats 141 Chapter Review and Exam Prep 118 Structure of Meat 141 References 118 Antibiotics and Hormones 144 Websites 119 Pigments 145 Extractives 145 6 Meal Management 120 Purchasing Meats 146 Food Service Organization 120 Inspection 146 Commercial Food Service Organization 121 Grading 146 Hospital Food Service Organization 122 Tenderness of Meats 148 Cuts of Meat 152 Meal Planning 123 Processed Meats 156 USDA Menu Patterns 123 Hospital Menu Patterns 124 Preparation of Meats 160 Creating the Menu 124 Changes During Heating 160 Determining Doneness 162 Purchasing 126 Dry-Heat Preparation 163 Buyers 126 Moist-Heat Preparation 165 Food Stores and Vendors/Suppliers 126 Carving 166 Keeping Food Costs Down 127 Reading Label Product Codes 131 Storage of Meats 166 Reducing Waste Saves Costs 131 Refrigerated 167 Frozen 167 Time Management 132 Estimating Time 132 Pictorial Summary 168 Efficient Meal Preparation 133 Chapter Review and Exam Prep 169 References 169 Types of Meal Service 135 Websites 171 Russian Service 135 French Service 135 8 Poultry 172 English Service 135 American Service 135 Classification of Poultry 172 Family Service 135 Chickens 172 Buffet Service 135 Turkeys 173 Other Domestic Poultry 173 Table Settings 135 Cover and Linens 135 Composition of Poultry 173 Flatware/Dinnerware/Glassware 136 Pigments 173

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Purchasing Poultry 174 Nutrients 211 Inspection 174 Color Compounds 214 Grading 174 Food Additives 214 Types and Styles of Poultry 174 Purchasing Milk 214 How Much to Buy 176 Grades 214 Preparation of Poultry 176 Pasteurization 214 Preparation Safety Tips 177 Ultrapasteurization 215 Changes During Preparation 178 Homogenization 215 Determining Doneness 178 Dry-Heat Preparation 179 Types of Milk 216 Moist-Heat Preparation 182 Fresh Fluid Cow Milks 216 Professional Profile 183 Fresh Fluid Milks from Animals Other Than Cows 216 Flavored Fluid Milks 217 Storage of Poultry 183 Ultrahigh-Temperature Milk (UHT) 218 Refrigerated 184 Nutritionally Altered Fluid Milks 218 Frozen 184 Plant-Based “Milks” 219 Canned Fluid Milks 220 Pictorial Summary 185 Dry Milk 220 Chapter Review and Exam Prep 186 Cultured Milk Products 221 References 186 Creams and Substitutes 223 Websites 187 Milk Products in Food Preparation 224 9 Fish and Shellfi sh 188 Flavor Changes 224 Coagulation and Precipitation 224 Classification of Fish and Shellfish 188 Whipped Milk Products 225 Vertebrate or Invertebrate 188 Salt- or Freshwater 189 Storage of Milk Products 227 Lean or Fat 189 Refrigerated 227 Composition of Fish 189 Dry Storage 227 Structure of Finfish 189 Pictorial Summary 228 Pigments 191 Chapter Review and Exam Prep 229 Purchasing Fish and Shellfish 191 References 229 Inspection/Grading 191 Websites 231 Shellfish Certification 192 Selection of Finfish 192 11 Cheese 232 Selection of Shellfish 197 Classification of Cheeses 232 Preparation of Fish and Place of Origin 233 Shellfish 201 Moisture Content 233 Dry-Heat Preparation 201 Moist-Heat Preparation 203 Cheese Production 234 Milk Selection 234 Storage of Fish and Shellfish 204 Coagulation 234 Fresh Finfish 204 Curd Treatment 236 Fresh Shellfish 205 Curing and Ripening 236 Frozen 205 Whey and Whey Products 239 Canned and Cured 205 Process (Processed) Cheeses 240 Pictorial Summary 206 Food Additives in Cheese 241 Chapter Review and Exam Prep 207 Purchasing Cheese 241 References 207 Grading 241 Websites 209 Forms of Cheese 242 10 Milk 210 Food Preparation with Cheese 242 Selecting a Cheese 242 Functions of Milk in Foods 211 Temperatures 243 Composition of Milk 211 Cutting Cheese 244

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Storage of Cheese 244 Structure of Plant Cells 270 Dry Storage 244 Plant Pigments 272 Refrigeration 244 Plants as Functional Foods 273 Frozen 244 Additives 275 Professional Profile 245 Purchasing Vegetables 277 Pictorial Summary 246 Grading Vegetables 277 Chapter Review and Exam Prep 247 Selecting Vegetables 277 References 247 Websites 248 Legumes 285 Textured Vegetable Protein 285 12 Eggs 249 Tofu 285 Fermented Soybean Foods 286 Composition of Eggs 249 Structure 249 Preparation of Vegetables 286 Yolk 249 General Guidelines 286 Albumen 250 Changes During Heating 287 Shell Membranes 250 Dry-Heat Preparation 288 Air Cell 251 Moist-Heat Preparation 290 Shell 251 Preparing Legumes 290 Purchasing Eggs 251 Preparing Sprouts 291 Inspection 251 Storage of Vegetables 292 Grading 251 Refrigerated 292 Sizing 253 Freezing 292 Egg Substitutes 253 Dry Storage 292 Value-Added Eggs 253 Controlled-Atmosphere Storage 293 Types of Eggs 254 Pictorial Summary 294 Functions of Eggs in Foods 254 Chapter Review and Exam Prep 295 Emulsifying 254 References 295 Binding 254 Websites 297 Foaming 256 Interfering 257 Clarifying 257 14 Fruits 298 Color 258 Classification of Fruits 298 Preparation of Eggs 258 Classification Exceptions 299 Changes in Prepared Eggs 258 Dry-Heat Preparation 259 Composition of Fruits 299 Moist-Heat Preparation 261 Organic Acids 299 Storage of Eggs 264 Pectic Substances 299 Refrigerator 264 Phenolic Compounds 300 Frozen 265 Fruits as Functional Foods 301 Dried 265 Food Additives in Fruits 304 Safety Tips 265 Purchasing Fruits 304 Grading Fruit 304 Pictorial Summary 267 Selecting Fruits 304 Chapter Review and Exam Prep 268 Processed Fruits 312 References 268 Dried Fruits 313 Websites 269 Fruit Juices 313 PHYTOCHEMICALS–VEGETABLES, Preparation of Fruits 315 FRUITS, SOUPS, & SALADS Enzymatic Browning 315 Changes During Heating 315 13 Vegetables and Legumes 270 Professional Profile 316 Dry-Heat Preparation 317 Classification of Vegetables 270 Moist-Heat Preparation 318 Composition of Vegetables 270 Fruit Spreads 318

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Storage of Fruits 320 Farro and Spelt 354 Storing Fresh Fruit 320 Millet 354 Storing Canned Fruit 321 Sorghum 354 Oats 354 Pictorial Summary 322 Rye 355 Chapter Review and Exam Prep 323 Other Grains 356 References 323 Websites 326 Preparation of Cereal Grains 356 Moist-Heat Preparation: Boiling/Simmering 356 15 Soups, Salads, and Gelatins 327 Microwaving 358 Soups 327 Storage of Cereal Grains 358 Types of Soups 327 Dry 358 Stocks 328 Refrigerated 358 Clear and Thin Soups 330 Frozen 358 Thickened Soups 330 Pastas 358 Salads 332 Types of Pasta 359 Salad Ingredients 332 Pasta Nomenclature 359 Principles of Salad Preparation 335 Preparation of Pasta 360 Salad Dressings 336 Moist-Heat Preparation 360 Gelatins 339 Microwaving 362 What is Gelatin? 339 Storage of Pasta 362 Is Gelatin Nutritious? 339 Preparation of a Gel 339 Pictorial Summary 363 Phases of Gel Formation 340 Chapter Review and Exam Prep 364 Unmolding a Mold 340 References 364 Factors Influencing Gel Formation 340 Websites 366 Storage of Gelatin 341

Pictorial Summary 342 17 Flours and Flour Mixtures 367 Chapter Review and Exam Prep 343 Flours 368 References 343 Gluten 368 Websites 344 Cereal-Grain Allergies 371 Milling 371 Wheat Flour Classifications 372 COMPLEX CARBOHYDRATES— Types of Wheat Flour 373 CEREALS, FLOUR, BREADS Types of Non-Wheat Flour 373 Treated Flours 374

16 Cereal Grains and Pastas 345 Flour Mixture Ingredients 375 Leavening Agents 375 Composition of Cereal Grains 345 Sugar 379 Structure 345 Salt/Flavoring 380 Food Additives in Grain Products 347 Liquid 380 Uses of Cereal Grains 347 Fat 380 Eggs 382 Flour 347 Commercial Additives 382 Pasta 347 Breakfast Cereal 347 Preparation of Baked Goods 384 Alcoholic Beverages 348 Doughs and Batters 384 Animal Feeds 348 Changes During Heating 385 Types of Cereal Grains 349 High-Altitude Adjustments 385 Wheat 350 Storage of Flour and Flour Mixtures 385 Rice 350 Dry Storage 385 Corn 352 Cool Storage Temperatures Required 385 Barley 353 Frozen 385

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x Contents

Pictorial Summary 387 Proofing: Fermentation Causes the First Rising 422 Chapter Review and Exam Prep 388 Punching Down—Second Rising 423 References 389 Shaping 423 Websites 390 Selecting a Baking Pan 424 Second Proofing (Optional) 424 18 Starches and Sauces 391 Decorating 425 Baking 425 Starches as Thickeners 391 Sources of Starch 391 Types of Yeast Breads 428 Starch in Food Products 392 Loaf Breads 428 Starch Structure 393 Rolls 429 Pita Bread 429 Starch Characteristics 394 Bagels 429 Gelatinization 394 English Muffins 430 Gel Formation 395 Pizza Crust 431 Retrogradation 396 Pretzels and Bread Sticks 431 Dextrinization 396 Raised Doughnuts 431 Resistant Starches 396 Modified Starches 397 Storage of Yeast Breads 431 Fresh 431 Sauces 397 Refrigerated 431 Functions of Sauces in Foods 398 Frozen 431 Types of Sauces 398 Preparation of Thickened Sauces 399 Pictorial Summary 432 Preparation of Unthickened Sauces 401 Chapter Review and Exam Prep 433 References 433 Storage of Starches and Sauces 403 Websites 434

Pictorial Summary 404 Chapter Review and Exam Prep 405 DESSERTS—REFINED References 405 CARBOHYDRATES & FAT Websites 406 21 Sweeteners 435 19 Quick Breads 407 Natural Sweeteners 436 Preparation of Quick Breads 408 Sugars 436 Syrups 438 The Muffin Method 408 Sugar Alcohols 441 Additives Used in Quick Breads 408 Varieties of Quick Breads 408 Nonnutritive Sweeteners 442 Pour Batters 408 Saccharin 443 Drop Batters 409 Aspartame 443 Doughs 412 Acesulfame-K 444 Professional Profile 414 Sucralose 444 Neotame 445 Stevia: Dietary Supplement and GRAS Additive 445 Pictorial Summary 415 Pending Nonnutritive Sweeteners 445 Chapter Review and Exam Prep 416 Other Sweeteners 446 References 416 Websites 417 Functions of Sugars in Foods 446 Sweetness 446 20 Yeast Breads 418 Solubility 446 Crystallization 447 Preparation of Yeast Breads 418 Browning Reactions 447 Ingredients 418 Caramelization 447 Food Additives in Baked Products 419 Moisture Absorption (Hygroscopicity) 448 Mixing Methods 420 Texture 448 Kneading 421 Fermentation 448

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Preservation 448 Preparation of Cakes 482 Leavening 448 Ingredients 482 Other Uses 448 Other Factors 483 Preparing Shortened Cakes 483 Pictorial Summary 449 Frostings/Icings 488 Chapter Review and Exam Prep 450 Flat Frostings 488 References 450 Decorating Frosting 488 Websites 452 Cooked Frosting 488 Whipped Cream Frosting 488 22 Fats and Oils 453 Ganache 488 Functions of Fats in Food 454 Garnishes 489 Heat Transfer 454 Storage of Cakes 489 Shortening Power 454 Emulsions 455 Types of Cookies 489 Melting Point 456 Bar Cookies 490 Plasticity 456 Dropped Cookies 490 Solubility 457 Pressed Cookies 491 Flavor 457 Molded Cookies 491 Texture 457 Rolled Cookies 491 Appearance 457 Icebox/Refrigerator Cookies 492 Satiety or Feeling Full 457 Cookies as Functional Foods 492 Preparation of Cookies 492 Types of Fats 457 Ingredients and Mixing Methods 492 Butter 457 Baking Cookies 493 Margarine 460 Shortenings 461 Storage of Cookies 494 Oils 461 Lard/Tallow/Suet 464 Pictorial Summary 495 Cocoa Butter 465 Chapter Review and Exam Prep 496 References 497 Fat Replacers 465 Websites 497 Types of Fat Replacers 465 Composition of Fat Replacers 465 24 Pastries and Pies 498 Carbohydrate-Based Fat Replacers 465 Protein-Based Fat Replacers 465 Types of Pastry 498 Lipid-Based Fat Replacers 465 Nonlaminated and Laminated Pastries 498 Plain Pastry (Nonlaminated) 498 Food Preparation with Fats 467 Brioche Pastry (Nonlaminated) 499 Frying Care 467 Choux Pastry (Nonlaminated) 500 Lower-Fat Preparation Techniques 469 Puff Pastry (Laminated) 500 Storage of Fats 470 Preparation of Pastry 500 Rancidity 470 Ingredients of Pastry 500 Mixing 505 Pictorial Summary 474 Rolling 507 Chapter Review and Exam Prep 475 Fillings 509 References 475 Toppings 512 Websites 477 Baking 513 Testing for Doneness 513 23 Cakes and Cookies 478 Storage of Pastry 514 Types of Cakes 478 Shortened Cakes 478 Pictorial Summary 515 Unshortened Cakes 480 Chapter Review and Exam Prep 516 Chiffon Cakes 480 References 516 Professional Profile 481 Websites 517

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25 Candy 518 Carbonated Beverages 551 Early Soft Drinks 551 Classification of Candies 518 Soft Drink Processing 551 Syrup Phase or Fat Phase 518 Soft Drink Health Concerns 551 Crystalline or Non-crystalline (Amorphous) 519 Diet Soft Drinks 552 Preparation of Candy 520 Food Additives in Soft Drinks 552 Steps to Confectionery Preparation 520 Functional Beverages 552 Crystalline Candies 520 Types of Functional Beverages 552 Noncrystalline Candies 524 Coffee 554 Chocolate 525 Coffee Processing 555 Chocolate Production 526 Composition of Coffee 556 Types of Chocolate Products 529 Types of Coffee 556 Storage of Candy 530 Preparation of Coffee 557 Shelf Life of Chocolate 530 Storage of Coffee 559

Pictorial Summary 531 Tea 559 Tea Processing 559 Chapter Review and Exam Prep 532 Types of Tea 560 References 532 Grades of Tea 561 Websites 533 Composition of Tea 561 Health Benefits of Tea 561 26 Frozen Desserts 534 Preparation of Tea 561 Storage of Tea 562 Types of Frozen Desserts 534 Ice Cream 534 Dairy Beverages 562 Imitation Ice Cream 536 Cocoa Beverages 562 Gelato 536 Frozen Yogurt 536 Alcoholic Beverages 562 Calorie (kcal) Content 563 Sherbet 537 Beer 563 Sorbet 537 Wine 564 Water Ices 537 Spirits 568 Still-Frozen Desserts 537 Preparation of Frozen Desserts 537 Pictorial Summary 570 Factors Affecting Quality 537 Chapter Review and Exam Prep 571 Professional Profile 539 References 571 Mixing and Freezing 541 Websites 573 Food Additives in Frozen Desserts 544 Storage of Frozen Desserts 544 Texture Changes 544 PART IV FOOD INDUSTRY Scooping Frozen Desserts 545 28 Food Preservation 574 Pictorial Summary 546 Food Spoilage 574 Chapter Review and Exam Prep 547 Biological Changes 574 References 547 Chemical Changes 575 Websites 548 Physical Changes 575 Food Preservation Methods 575 Drying 576 WATER—BEVERAGES Curing 577 Smoking Cured Meats 577 27 Beverages 549 Fermentation 577 Water 549 Pickling 577 Types of Water 550 Edible Coatings on Foods 578 Contaminates in Water 551 Canning 578

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Cold Preservation 579 International Agencies 604 Refrigeration 579 The Food and Agriculture Organization 604 Freezing 579 The World Health Organization 604 European Regulation 604 Heat Preservation 581 Boiling 581 Pictorial Summary 605 Pasteurization 581 Chapter Review and Exam Prep 606 High-Temperature Pasteurization 581 References 606 Ohmic Heating 581 Websites 608 Other Preservation Methods 581 Irradiation (Cold Pasteurization) 581 30 Careers in Food and Nutrition 609 Pulsed Light 583 Three Major Food and Nutrition Areas 609 High-Pressure Processing 583 Ozonation 584 Nutrition Science and Dietetics 609 Aseptic and Modified Atmosphere Packaging 584 Nutrition Science 610 Dietetics 612 Nutrient Retention 584 Food Science 616 Pictorial Summary 586 Food Scientist 616 Chapter Review and Exam Prep 587 Food Science Technician 618 References 587 Websites 590 Food Service 618 Academic Preparation 618 29 Government Food Regulations 591 Types of Food Service Culinary Positions 619 Food Service Certifications 619 Federal Food Laws 591 Food And Drug Act (1906) 592 Graduate School 619 Food, Drug, and Cosmetic Act (1938) 592 Prerequisites 619 Numerous Government Agencies 592 Academic Requirements 620 Professional Profile 620 Food and Drug Administration 593 Examination Requirement 621 Research/Education 593 Graduate Degree Jobs 621 The Code of Federal Regulations 593 FDA Inspections 593 Pictorial Summary 623 FDA Standards 594 Chapter Review and Exam Prep 624 Food Labeling 595 References 624 Food Allergens 597 Websites 625 FDA Allowed Claims on Labels 597 Food Additives 598 Appendixes The Bioterrorism Preparedness Act 600 A Food Preparation Equipment A-1 U.S. Department of Agriculture 600 USDA Inspections 601 B Approximate Food Measurements B-1 USDA Grading 601 Irradiated Foods 602 C Substitution of Ingredients C-1 Organic Foods 602 D Flavorings and Seasonings D-1 Kosher/Halal Foods 602 Country of Origin Labeling (COOL) 602 E Cheeses E-1 Environmental Protection Agency 603 F Common Food Additives F-1 Centers for Disease Control and Prevention 603 Glossary G-1 Other Regulatory Agencies 603 U.S. Department of Commerce 603 Answers to Multiple Choice AK-1 Federal Trade Commission 603 Index I-1 Department of the Treasury 603 State Agencies 604

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Preface

omprehensive is the word that food measurements, weights and mea- • Updated Art and Photos providing C describes Understanding Food. It sures, storage temperatures, ingredient new and intriguing ways to better brings together the most current in- substitutions, fl avorings and seasonings, illustrate concepts in the book. formation in food science, nutrition, and more. • Updated Chemistry Corners and and food service. Founded on research How & Why Features expanding from more than 35 journals covering on two popular features already in these disciplines, the text incorporates the book. the very latest information on food— NEW TO THIS its science and its application. Under- standing Food, 4th edition, provides EDITION students with a broad foundation to • Calorie Control is a new feature OTHER FEATURES launch a career in any of these food- teaching students where the calo- related fi elds. The unique features of this text allow ries are in foods, how many daily flexibility in teaching and create a calories are recommended, and dynamic learning environment for quick pointers on how to control students. calories within each food group. ORGANIZATION Obesity is at epidemic proportions • Professional Profi le features pro- OF CONTENT in the United States and yet the vide interviews with people in the public and many health profession- food arena and give advice to stu- Understanding Food is organized als remain calorie challenged. An dents to help them on their career according to the various food disciplines. introductory food textbook is the path. Part I represents information related perfect place to provide this infor- • How and Why inserts answer the to food science and nutrition, such as mation for future food and nutri- questions most frequently asked food selection, sensory and physical tion professionals. by students. Th ey are used to spark evaluation, and food chemistry. Part II • New Food Evaluation Chapter re- natural curiosity, trigger inquisitive covers aspects of food service from sponds to reviewers’ requests to cre- thought patterns, and exercise the food safety, food preparation basics, ate a separate chapter on this topic. mind’s ability to answer. and meal management. Part III covers Now this topic can be included as • Chemist’s Corner features provide all of the standard food items arranged part of the basic food course or for a information on food chemistry in into protein (meat, poultry, fi sh, dairy, more advanced food course. boxes within the chapters for those and eggs); phytochemicals (vegetables, • Revised Food Safety Chapter re- students and instructors who wish fruits, soups, salads, and gelatins); sponds to readers wanting a more to further explore the chemistry of complex carbohydrates (cereals, flour, “applied” hands-on approach to food. Th ese Chemist’s Corners cre- breads); refined carbohydrates and fat food safety. Th e content was totally ate a book with two chemistry lev- (sweeteners, fats and oils, cakes and revised to teach students practical els, allowing for fl exibility based on cookies, pies and pastries, candy, and tips on preventing foodborne illness the chemistry requirements of the frozen desserts); and water (beverages) that follow food fl ow—purchasing, individual course. groupings. Part IV relates to the food storage, preparation, cooking, • Nutrient Content boxes in each of industry in terms of food preservation, holding, cooling, reheating, and the foods chapters provide an over- government food regulations, and food sanitation. view of the nutritional composition careers. The chapter on food careers • Temperature Danger Zone updated of the foods, refl ecting the increased introduces students to the many careers to include both FDA and USDA emphasis in the food industry on associated with a basic foods course. In recommendations. food as a means for health promo- addition, the Professional Profi le feature, • Updated Information Added on tion and disease prevention. found in many chapters, spotlights “gluten free” defi nitions and labeling • Food Additive information has individuals working in various aspects regulations, stevia sweeteners, irra- been incorporated throughout in the food industry, so students really diation research, and new functional the book responding to students’ get a hands-on understanding of foods. Website links to the latest in- requests to learn more about various career opportunities. Extensive formation have been incorporated, this topic. appendixes provide additional key and more opportunities in food ser- • Pictorial Summaries at the end of information, including approximate vice careers have been listed. every chapter are a proven favorite

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Preface xv

with readers. Instead of a standard ANCILLARY create a well-organized manuscript; and narrative summary, these pictorial Laura McGinn, Marketing Manager, chapter summaries use a combina- MATERIALS who understands the process of book tion of art and narrative text to An assortment of student and instructor publishing and marketing to such a encapsulate the key concepts in each support materials, thoroughly updated high degree that her presence alone is chapter for student review. for the fourth edition, are available: invaluable. My thanks to Yolanda Cossio, • Key terms, boldfaced in the text, are Publisher; Alexis Glubka, Editorial defi ned in boxes on the same page • Th e print Lab Manual, revised by Assistant; and Bob Kauser and Dean to allow for quick review of the Janelle M. Walter (Baylor Univer- Dauphinais, Permissions Editors. A essential vocabulary in each chapter. sity), presents food experiments thank you also goes to Elizabeth Wong, A glossary at the end of the book and recipes to demonstrate the Marketing for getting the word out about assembles all of the key terms in the principles discussed in the text. Pre- this text. I also thank the tremendous chapters in one place. test questions and materials/time production staff at Pre-PressPMG who • Functions of ingredients are needed information for instructors worked miracles on this book, especially highlighted in the introduction enhance the lab units, which Kristin Ruscetta, Antonina Smith, and to each chapter to aid students in parallel the organization and Catherine Schnurr. successful food product develop- content of the text. I gratefully acknowledge Eleanor ment and food preparation. They • Th e Instructor’s Resource Whitney and Sharon Rolfes for contri- introduce a focus of the food CD-ROM delivers several key buting the Basic Chemistry Concepts industry that is often missing in instructor tools. appendix in this text. other books. • PowerPoint® resources in- A special thanks goes to the person • Problems and causes tables in clude JPEGs of text fi gures and who kindled my writing career, Nackey various food chapters summarize ready-to-use (or modify) lecture Loeb, Publisher of The Union Leader. the problems that may occur when presentations. Your early support and encouragement preparing specifi c food products • An expanded Test Bank by Joan did far more than you will ever know. and describe the possible causes, Aronson (New York University) Many colleagues have contributed providing students with a handy provides multiple-choice, true/false, to the development of this text. Their reference tool for deciphering “what matching, and discussion/essay thoughtful comments provided me went wrong.” items. with valuable guidance at all stages of • Numerous illustrations placed • Th e Instructor’s Manual, by Joan the writing process. I offer them my throughout the text enhance Aronson and Cheryl Houston heartfelt thanks for generously sharing students’ understanding of the (Fontbonne University), features their time and expertise. engaging classroom activities, objec- principles and techniques Th ey are: discussed. tives, recommendations, and lecture • A 16-page full-color insert displays outlines. Dorothy Addario, exotic varieties of fruits and veg- • Th e text’s Companion Website College of St. Elizabeth etables, salad greens, fl owers used off ers various test preparation exer- Koushik Adhikari, in salads, traditional cuts of meats cises for students, including quizzes, Kansas State University (including the lowest-fat meat cuts), and instructor downloads. Gertrude Armbruster (retired), and much more, all with detailed Cornell University captions describing use and prepa- Mike Artlip, ration tips. Kendall College • Chapter review questions were ACKNOWLEDGMENTS changed from 5 to 7 questions at Hea Ran-Ashraf, the end of each chapter responding Many individuals assisted me in the Southern Illinois University to requests to help prepare students development of this textbook. First Mia Barker, for their class exams and also to and foremost I thank Peter Marshall, Indiana University of Pennsylvania help prepare them for the American Publisher, without whose knowledge and experience this book would never Nancy Berkoff , Dietetic Association Registration Art Institute of Los Angeles Examination. have come to be. I also thank Peggy Williams, who masterfully brought this Margaret Briley, The dynamic world of food changes book to the completion of its fourth University of Texas rapidly as new research constantly adds edition. Helen C. Brittin, to its ever-expanding knowledge base. I also extend my thanks to the Texas Tech University Understanding Food: Principles and outstanding members of the Cengage Mildred M. Cody, Preparation, 4th edition, is designed nutrition team: Elesha Feldman, Georgia State University to meet the needs of this evolving and Developmental Editor, for helping expanding discipline, and to provide me revise and enhance the fourth Carol A. Costello, students with a strong foundation in edition; Elizabeth Howe, second University of Tennessee any food-related discipline that they edition Developmental Editor, for her Barbara Denkins, select. excellent skills in working with me to University of Pittsburgh

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xvi Preface

Nikhil V. Dhurandhar, Elena Kissick, Anne-Marie Scott, Wayne State University California State University/Fresno University of North Carolina Joannie Dobbs, Patti Landers, Sarah Short, University of Hawaii/Manoa University of Oklahoma Syracuse University Linda Garrow, Deirdre M. Larkin, Sherri Stastny, University of Illinois/Urbana California State University/Northridge North Dakota State University Natholyn D. Harris, Colette Leistner, Darcel Swanson, Florida State University Nicholls State University Washington State University Sylvia Holman, Lisa McKee, Ruthann B. Swanson, California State University/Northridge New Mexico State University University of Georgia Zoe Ann Holmes, Marilyn Mook, M. K. (Suzy) Weems, Oregon State University Michigan State University Stephen F. Austin University Alvin Huang, Martha N. O’Gorman, Finally, I wish to express my appre- University of Hawaii Northern Illinois University ciation to the students. Were it not for Wendy T. Hunt, Polly Popovich, them, I would not have taken pen to American River College Auburn University paper. I am grateful to be part of your Karen Jameson, Rose Tindall Postel, academic journey. Purdue University East Carolina University Amy Christine Brown, Ph.D., R.D. Faye Johnson, Beth Reutler, University of Hawaii at Manoa California State University/Chico University of Illinois [email protected] Nancy A. Johnson, Susan Rippy, Michigan State University Eastern Illinois University Mary Kelsey, Janet M. Sass, Oregon State University Northern Virginia Community College

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About the Author Amy Christine Brown, Ph.D., R.D., received her Ph.D. from Virginia Polytechnic Institute and State University in 1986 in the fi eld of Human Nutrition and Foods. She has been a college professor and a registered dietitian with the American Dietetic Association since 1986. Dr. Brown currently teaches at the University of Hawaii’s John A. Burns School of Medicine in the Department of Complementary and Alternative Medicine. Her research interests are in the area of bioactive plant substances benefi cial to health and medical nutrition therapy. Some of the studies she has conducted include “Diet and Crohn’s disease,” “Potentially harmful herbal supplements,” “Kava beverage consumption and the eff ect on liver function tests,” and “Th e eff ectiveness of kukui nut oil in treating psoriasis.” Selected research journal publications include: “Position of the American Dietetic Association: functional foods” (Journal of the American Dietetic Association); “Th e Hawaii Diet: Ad libitum high carbohydrate, low fat multi-cultural diet for the reduction of chronic disease risk factors” (Hawaii Medical Journal); “Lupus erythematosus © 2004 Carl Shaneff and nutrition: A review” (Journal of Renal Nutrition); “Dietary survey of Hopi elementary school students” (Journal of the American Dietetic Association); “Serum cholesterol levels of nondiabetic and streptozotocin-diabetic rats” (Artery); “Infant feeding practices of migrant farm laborers in northern Colorado” (Journal of the American Dietetic Association); “Body mass index and perceived weight status in young adults” (Journal of Community Health); “Dietary intake and body composition of Mike Pigg—1988 Triathlete of the Year” (Clinical Sports Medicine); and numerous newspaper nutrition columns. Feedback welcome, contact: [email protected]

To Jeffery Blanton

To the person who saw me through four years of writing the fi rst edition. Four years, four thousand laughs, and only one you.

Always Grateful,

Amy Christine Brown

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Appendixes

A: Food Preparation Equipment A-1 D: Flavorings and Seasonings D-1 B: Approximate Food Measurements B-1 E: Cheeses E-1 C: Substitution of Ingredients C-1 F: Common Food Additives F-1

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A-1 Appendix A

Appendix A: Food Preparation Equipment

Appendix A provides a brief overview of food preparation Primarily used for baking and roasting, it is also used for equipment—primary equipment, auxiliary equipment, and braising, poaching, and simmering. utensils. Ovens rely on hot air for heating food, primarily by convection, but conduction and radiation can also occur. Baked foods rely on freely moving currents for the transfer of heat, so it is important to ensure that baking pans PRIMARY EQUIPMENT are placed on the racks in such a way as to allow the effi cient Primary equipment consists of ranges, ovens (conventional, fl ow of air currents. Figure A-2 shows some of the types of convection, and microwave), refrigerators, and usually dishwashers. FIGURE A-2 Four types of ovens. Ranges Ranges can have open or fl at top surfaces with electrical or gas burners (Figure A-1).

Ovens Th e conventional oven is located below the range, but it can also be a separate unit (Figure A-2).

FIGURE A-1 Ranges.

Conventional oven Double-deck convection oven

Open top Convection oven The Vulcan-Hart Vulcan-Hart Co. The Vulcan-Hart Co. The Flat top Stack (or deck) oven (typically installed one on top of another)

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Food Preparation Equipment A-2

ovens that are available to food service establishments. Th ey FIGURE A-4 Food service refrigerators and include: freezers. • Stack or deck oven. Each component of the stack has a separate thermostat. • Convection oven. Hot air is circulated by a fan, baking contents more quickly. • Revolving or carousel oven. Trays rotate like a Ferris wheel, ensuring an even temperature. • Impingement oven. Hot-air jets heat food more quickly (5). • Infrared oven. Heat is generated by a very hot infrared bulb. • Brick-lined or hearth oven. • Pizza oven. Reaches very hot temperatures. • Microwave oven.

Refrigerators/Freezers Th e proper refrigeration and freezing of foods is one of the most important factors in preventing foodborne illness. Refrigerator temperatures should be maintained at or below 40°F (4°C), and freezers or freezer compartments at 0°F (218°C). Household Reach-in Walk-in refrigerators are classifi ed by the location of the freezer—above, below, or beside the refrigerator section (Figure A-3). Food service establishments usually have a walk-in refrigerator and freezer, which may range in size from a small closet to a large room. Other types of freezers/refrigerators include reach-ins, roll-ins, and pass-throughs (Figure A-4).

FIGURE A-3 Refrigerator-freezers. Courtesy of Victory Refrigeration, part of AFE part of Victory Refrigeration, Courtesy of

Roll-in Dishwashers Th e two categories of dishwashers are household dishwashers One-door, freezer Freezer below food and commercial dishwashers. compartment inside compartment Th e three basic types of household dishwashers are: Built-in dishwasher.—Integrated under the counter to match the cabinets. Portable dishwasher.—Used as soon as the hoses are attached to the kitchen faucet; one hose drains into the sink. Convertible dishwasher.—Used as a portable or installed permanently as a built-in. Commercial or food service dishwashers are so large that they oft en require a separate room.

Equipment Standards and Safety The National Sanitation Foundation (NSF) seal of approval Freezer above food Side-by-side refrigerator/ assures buyers of food service equipment that certain standards compartment freezer of sanitation and safety have been met in its design and

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A-3 Appendix A

production. This nonprofit organization is interested in the Broilers and Grills promotion of public health and has established minimum standards of construction for food service equipment (3). The difference between broiling and grilling is the heat Information about equipment or approved manufacturers can source: the broiler’s heat is above the food whereas the be obtained by writing to NSF Testing Laboratory, Inc., PO Box grill’s is below the food. Temperature control is achieved by 130140, Ann Arbor, MI 48113 (or e-mailing [email protected]). moving the grid up or down. Heat for these may be provided Another private organization overseeing the safety of electrical by wood, charcoal, electricity, or gas. equipment is the Under-writers Laboratory (UL), which ensures that an electrical appliance, cord, or plug has passed certain tests for electrical shock, fi re, and other related injuries (6). Steamers Two basic types of steamers are used in food service organizations: cabinet or compartment steamers and steam-jacketed AUXILIARY EQUIPMENT kettles (Figure A-7). In addition to the primary equipment in a kitchen, auxiliary Cabinet steamers.—Stacked one above the other with the door equipment includes fryers, broilers, steamers, grills, cutting of each sealed tight with clamps. equipment, mixers, and coff ee/tea makers. Steam-jacketed kettles.—Used more for fl uid-type foods such as soups and stews. Range in size from 1 quart to 200 gallons. Th e steam is not generated inside the kettle, but is circulated between the double-layered metal plates of Griddles the kettle’s outer shell. A handle is used to tilt the entire Griddles supplement range units. Their larger, flat, smooth steam-jacketed kettle to pour out the food. surfaces are ideal for preparing eggs, hamburgers, pancakes, French toast, and hash browns (Figure A-5). Food service Steam heats foods by moist heat. Most steamers in a food griddles contain a drip cup to collect draining fat. Preparation service establishment steam under pressure, which is measured is easier when grill surfaces are primed by smearing them with by a gauge in pounds per square inch (psi). Pressure steamers oil followed by a brief heating. To maintain the primed surface, allow food to heat to temperatures higher than boiling, which griddles are never washed with soap and water, but scraped clean, decreases cooking time. Vegetables can be cooked at pres- wiped with a grease mop, and then polished with a soft cloth. sures of 10 to 15 psi, reaching a temperature of 250°F (120°C). Lower pressures and temperatures (5 to 10 psi, 225°F/105°C) are used to cook meats, which would fall apart at the higher Tilting Skillets pressures required for vegetables. Cooked vegetables and even Found only in large food service operations, the tilting skillet, brazier, or fry pan can be used to make anything from chili to FIGURE A-7 Food service steamers. poached eggs. Th e wide range of temperature settings stretches from low braising to high frying heats. As a result, it can be used as a fry pan, brazier, griddle, stockpot, steamer, or steam table. Th e entire skillet can be tilted to pour out liquid-based contents (Figure A-6).

FIGURE A-5 Griddle.

FIGURE A-6 Tilting skillet. The Groen Co./Unified Brands Groen Co./Unified The

Steam-jacketed kettle

Cabinet steamer

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Food Preparation Equipment A-4

some fish maintain their texture, color, taste, and nutrients FIGURE A-9 Wok. best when they are properly steamed or microwaved. Rice, pasta, poultry, eggs, fi sh, and shellfi sh may also be steamed, but the fl avor of meats and poultry will usually be diminished by the process. Safety is particularly important with steamers. Th ey should never be run without water, and they should be periodically checked to ensure that safety valves are working. Th ey should never be opened until the pressure has gone down, and then should always be opened away from the face.

Deep Fryers foods into many small, uniform pieces. The actual cooking Breaded fi sh and vegetables, fried chicken, and french fries are of the foods is a quick process, lasting approximately 5 to 10 some of the foods commonly prepared in deep fryers. Frying is minutes. It starts with high heat under the wok, which has similar to boiling, except that in frying the liquid is fat, which been lightly coated with oil (usually sesame or peanut oil). can reach higher temperatures than water. Food is loosely The foods that take the longest to cook are added first. The placed in a wire basket, which is then submerged in heated oil. food is stirred rapidly for a few minutes, for even cooking, and When the food fl oats to the top of the oil, it can be considered then the heat is lowered and the pan covered so the steam thus cooked. Th e basket is then removed and set aside so that the oil generated can complete the process. can drain from the food. Th e fryers themselves may be small enough to be portable or so large that they are fl oor mounted (Figure A-8). Most deep fryers have automatic heat controls. Crockery Crockery, or electric slow cookers, have been popular for Woks some 40 years and are particularly good for moist-heat cooking of meat and legumes. Crockery cooking is long and Th is large bowl-shaped pan is central to Chinese cooking. It slow, with controlled heat that needs little or no supervision. comes equipped with (1) a metal ring to fi t over a range burner A meal can be started in the morning that will be ready to eat (Figure A-9), or (2) self-contained with an electrical cord. by dinnertime. Because there is some evidence that crockery Th e most time-consuming step in using a wok is cutting the may not keep food suffi ciently hot for the entire duration of cooking, its use has lately been discouraged by some food experts because of the risk of foodborne illness. FIGURE A-8 Deep fryer. Cutting Equipment Meat slicers, food choppers, and grinders are common pieces of equipment in food service establishments (Figure A-10).

Meat Slicer Carelessness in the use of a meat slicer causes more food service accidents than any other kind of equipment. Th e following safety tips apply: Th e machine should always be unplugged when not in use. Aft er the slicer is plugged in, the blade control is adjusted for the desired slicing thickness, and the blade guard positioned. Th e food, usually boneless meats, but possibly cheese, vegetables, fruits, and even bread, is then placed on the carriage and held there fi rmly with the guard before the switch is turned on. Th e carriage is moved back and forth by its handle in a smooth motion. The equipment should be thoroughly sanitized after use and between different types of foods, especially with raw meats. The cord must be removed from the socket and the blade control set at zero before cleaning. Metal utensils should never be used to scrape food from the blade because they may nick the slicer. Manufacturer’s instructions should be followed in removing the various parts and subjecting them to the sanitizing solution and to rinsing and drying. Th e blade guard should be replaced immediately to prevent any risk of cuts. Th e use of protective gloves through the whole cleaning

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A-5 Appendix A

FIGURE A-10 Cutting equipment. FIGURE A-11 Tabletop mixer and three typical attachments: (a) wire whip—incorporates air, (b) flat beater—general mixing, and (c) dough hook—mixing heavy doughs. Home Appliances Home ®

a b c Photo courtesy of KitchenAid

For safety’s sake, attachments must be securely in place before the machine is turned on, and it is best to disconnect the power entirely before removing them. Spoons or hands in the bowl during mixing are not recommended, but rubber scrapers can be used occasionally to scrape down the sides of the mixing bowl.

Blenders and Food Processors 2007 Hobart Corporation Blenders and food processors allow further refinements to mixing food (Figure A-12). In blenders, the blades or mixing component is on the bottom. They are used for everything Food Chopper or Cutter from making milk shakes to blending the vegetables used in Another potentially dangerous piece of food service equip- making gazpacho, a Spanish cold soup. Food processors are ment is the food chopper or cutter. Th e key to preventing in- more versatile and allow cutting, chopping, grinding, slicing, juries here is to turn the machine off , allow the knife blades to and shredding foods, and even kneading dough. Th ey come come to a rest, and fl ip the safety catch on before removing the with specialized blades for accomplishing all these tasks, and food with a bowl scraper. Th e hands should never go into the many even come with a juicing attachment. bowl. Th e guard can be raised to remove any remaining food. Meats with bones or gristle should not be processed with food FIGURE A-12 Blenders and food processors. choppers because they will damage the gears and knives.

Mixers Mixers are convenient for controlling the rate at which ingredients are combined. They are used to prepare whipped cream, beaten egg whites, and mashed potatoes. In the food Home Appliances Home

service industry, models range in size from tabletop to fl oor size. ® Attachments vary from a paddle for general mixing, to whips for cream or eggs, to dough arms for kneading yeast dough (Figure A-11). Additional attachments may be added, including a shredding, grating, or slicing attachment and a grinder for meats and other foods. Some home mixers have

similar attachments. Blender Food processor Photos courtesy of KitchenAid

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Food Preparation Equipment A-6

FIGURE A-13 Coffee makers and tea dispensers. FIGURE A-14 Common pots and pans.

SAUCEPAN SHEET PAN

SAUCE POT BAKE PAN

KETTLE ROASTING PAN

STRAIGHT-SIDED SAUTÉ PAN Electric urn Iced tea dispenser SQUARE BAKING PAN

Courtesy of CecilWare Corporation Courtesy of CecilWare SLOPE-SIDED SAUTÉ PAN

LOAF PAN STOCKPOT

MUFFIN PAN

DOUBLE BOILER Coffee brewer and dispenser Drip coffee maker CAKE PAN

SAUCIER ANGEL FOOD CAKE PAN Coffee Makers Many homes and food service venues use automatic coffee CASSEROLES makers daily (Figure A-13). Food service operations serve PIE PAN coff ee from an electric urn or automatic coff ee brewer. Electric urns are connected to a hot water source and automatically shut off after the coffee is finished brewing. The hot water running through a coff ee brewer stops aft er the decanter or pot is full. Pot and Pan Materials Pots and pans are made from a variety of materials (Figure A-15): Pots and Pans • Aluminum, copper, and stainless steel Pots and pans are distinguished from one another by their size, • Nonstick coatings shape, and handle (Figure A-14). Another defi ning feature of a • Cast iron pot, pan, or kettle is their capacity defi ned by (1) the number • Glass and glass/ceramic combinations of quarts, or (2) inches (baking pans and skillets are described in inches; e.g., 8- or 9-inch cake pan) (6). Pan Shapes Pots have two handles and are used when preparing large Cakes come in a variety shapes because the pans can be round, quantities. Saucepans and frying pans have a single long square, or oblong. Th ere are special pans for making sponge and handle and less capacity. Saucepans are usually straight-sided, angel food cakes; the angel food cake pan usually has a tubular whereas frying pans can be either straight- or slope-sided. segment in the middle that separates from the sides for easy re- Th e fl attest pans are those used for baking and roasting. Th e moval of the cake. Spring-form pans allow one to “spring” open sturdiest, and thickest, pans are used for roasting. A double the sides for easy removal of the cake. Cookie sheets, sometimes boiler consists of a bottom pan in which water is heated, and referred to as baking sheets, have no sides (except one or two a top pan containing a food item that must be kept below the that are raised for handling), allowing the hot air to fl ow evenly boiling point. Th ese are used for preparing certain sauces and over the cookies. Heavy-duty sheet pans with four sides can also to keep food hot without burning. be used for preparing cookies and myriad other foods such as

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A-7 Appendix A

FIGURE A-15 Materials that make the pot. Best Heat Conductors

Stainless steel: Poor heat Aluminum, copper, and combinations of copper and stainless conductor, which is why steel are the best conductors of heat (6). Aluminum accounts they are often bottom- for more than half the cookware sold in the United States, but coated with copper. it is very lightweight and prone to denting. Aluminum may also react chemically with many foods, particularly those high in acid, and it is not recommended for storing foods. Cop- Nonstick coatings: per is an excellent heat conductor, but it is costly and requires Tolerate high heats and special care. A further disadvantage is that excessive copper eliminate sticking that can may dissolve into the food being prepared, causing nausea occur with stainless steel. and vomiting. Th erefore, copper pans are usually lined with stainless steel or tin. Stainless steel is known for its durability and easy cleaning; however, it is a poor conductor of heat and tends to generate hot spots, which may scorch the food. To Aluminum: Excellent heat keep this from happening, the bottoms of many stainless steel conductor and lightweight, pans are coated with copper or aluminum. but it reacts with foods that are acidic, alkaline, or sulfurous. Nonstick Pans Nonstick pans reduce the amount of fat needed to prevent sticking, but their surfaces are easily scratched, so plastic, rubber, or wooden utensils are recommended. Anodized aluminum: Surface is electrochemically sealed to make it Cast Iron Pans nonreactive. Cast iron pots and pans are heavy, heat slowly, rust easily, and are diffi cult to clean. Th ey do, however, retain high temperatures for longer periods of time, heat evenly, and add extra iron to the diet. Acidic foods such as tomato sauces tend to ab- Cast iron: Superb at sorb more iron: 5 mg of iron are absorbed for every 3 ounces retaining heat, but slow of spaghetti sauce cooked in a cast iron pan. to heat or cool; needs to be completely dried and Cast iron pots and pans may be cleaned in one of two ways. primed. The first involves a preliminary priming or conditioning of the pan with a very thin coat of vegetable oil, aft er which it is heated and cooled. A primed pan is cleaned by scraping and wiping away food particles aft er each use. Reconditioning may be done whenever necessary. Th e second method is to wash the pan with soap and water, heat it to dry, and then coat it Enameled cast iron: with a minute amount of oil. This second method is more Benefits of cast iron without the maintenance likely to remove any traces of rancid fat, which can impart an problems; however, enamel off -fl avor to any food subsequently prepared in the pan. coating may chip with

abrasion and wear. Digital Works Glass Pans Heat-proof glass, such as Pyrex, and glass/ceramic combinations, such as Corningware, break more easily than metal- biscuits, bread, pizza, breadcrumbs, roasted nuts, and even some based pots and pans, but have the advantage of not reacting meats. Full-sheet pans are used in restaurants for bulk baking, with foods. Most casserole pans, which are usually oval or whereas half-sheets (half the size of full sheets) are reserved for oblong with low sides, are made of such materials. Baking home use (4). Some of the half-sheets purchased at supermar- temperatures should be reduced by 25°F (4°C) when using kets may warp at temperatures over 300°F (149°C) but not pans tempered glass. Th e newer versions of glass/ceramic materi- made of heavy-duty aluminum or steel. The aluminum pans als can be moved from the range or oven to the refrigerator or tend to be more popular because their lighter color refl ects heat, freezer, and later be taken from the cold and placed directly which helps to prevent overbrowning and baking (4). Also, they into the oven or microwave. Glass pots and pans are not al- do not rust. Th e darker the pan, as seen in steel pans or those lowed in food service operations, however, because of possible coated with a nonstick surface, the darker the cookies. breakage and liability problems.

Pan Colors One advantage of the darker sheet pans is that they absorb Utensils heat, resulting in a crisper crust for pizza and fruit pies. Re- Utensils are vital items needed for cutting, stirring, turning, gardless of the color, professional bakers use kitchen parch- measuring, and serving food. The utensils covered in this ment on baking sheets to prevent sticking, to move items section include knives and utensils used in preparation, around with ease, and to protect against burning (4). measuring, and serving.

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Food Preparation Equipment A-8

Knife Utensils Utility Knife Th e utility knife is geared toward lighter Knives are to the chef as brushes are to the artist. Some duties such as cutting tomatoes or carving meat. people consider them to be the most important tools in food preparation. Knowing the different kinds of knives, Paring Knife The smaller, shorter, 2- to 4-inch paring their particular tasks, and how to care for them is crucial knife is used for more delicate jobs that require close control, to the preparation of foods. The food to be cut determines such as the trimming of vegetables, fruits, and small pieces of what type of knife should be used. Th e basic knife starter set meat like chicken breasts. consists of chef’s, paring, slicing, boning, and utility knives. Th e fi rst three types of knives oft en complete the set of many Boning Knife Th e slightly curved boning knife is handy home kitchens. Common knives used in food preparation are for separating meat from bone (e.g., deboning the breast of shown in Figure A-16. a chicken), disjointing poultry, cutting between the joints of larger pieces of meat, and dicing raw meats. Chef’s Knife Th e chef’s, or French, knife is one of the largest and serves as an all-purpose knife for cutting meats and Slicing Knife Slicing knives are long and fl exible enough for mincing, dicing, and chopping a variety of foods. Chef’s to portion off thin slices of meat or poultry. Serrated slicers knives are commonly available in blade lengths of 6, 8, and are useful for cutting bread or angel food cake. 12 inches, and the side of their blades can be used to crush Steak or Scimitar Knife Th ese knives are used for cut- garlic cloves, ginger slices, and peppercorns (2). ting steaks from the appropriate parts of a carcass.

FIGURE A-16 Common knives used in food Butcher Knife A variety of butcher knives are available preparation. for cutting raw meats. Heavy Cleavers Additional knives that are found in food service arenas include heavy cleavers for cutting through bone. French or chef's knife Oyster and Clam Knives Oyster and clam knives are used for opening these shellfi sh.

Purchasing Knives Knives can range in price from a few to several hundred Utility knife dollars. When selecting a knife, qualities to consider include size, weight, balance, the length of the tang, and the materials from which the blade and handle are made. Although the size selected will be determined by the use for which the knife Paring knife is intended, the other factors depend on more qualitative assessments.

Weight and Balance Sometimes the “balance” or the feel of the knife in the hand is a factor in selection. Some knives Boning knife are blade-heavy, others handle-heavy, and some feel evenly divided between the two. A person should select the knife that feels “right” in his or her hand (2).

Tang Another quality that varies among knives is the Slicer length of the tang, the part of the metal blade that extends into the handle. Better-quality knives have a tang that extends the full length of the handle.

Serrated slicer Blade Probably the most important factor in selecting a knife is the type of steel used for the blade: carbon, stainless steel, or high-carbon stainless steel. Carbon blades are almost obsolete because they are highly susceptible to rust and lose their edge quickly. Stainless steel, on the other Butcher knife hand, is rust-resistant but is diffi cult to sharpen and to keep sharp. Th is steel is actually a combination of metals, including chromium, which is added for its resistance to stains, corrosion, and heat. Despite its name, stainless steel is not stain-proof, but it does stain less than knives not made from Cleaver stainless steel when it comes into contact with food and beverages, especially salad dressing, vinegar, salt, mustard, tea, and coff ee.

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A-9 Appendix A

High-carbon stainless-steel knives are usually preferred Care of Knives because, in addition to not staining, they keep a sharp Cutting knives should never go in a dishwasher. Strong edge and do not rust (2). High-carbon knives are further detergents not only dull the blade but, when combined with distinguished by whether they have a stamped or a forged hot water and air, can ruin wooden handles. Nicks can occur if blade. Stamped blades are cut from a sheet of steel, ground, the blade bumps against other metal utensils. Instead, knives and polished. Because they are mass produced, they are less should be washed immediately aft er use with soap or detergent, expensive than forged knives. Forged blades are made from dried thoroughly, and then stored in such a way that their a single piece of steel that has been exposed to extremely blades do not contact each other to prevent nicks. Th e blades high heat, submerged in a chemical bath, and set in a die may be kept separated by slipping them into a wooden knife before being hand-hammered into shape. The resultant block (blade turned upward) or a shallow knife block that fi ts blades are more costly, but they are also heavier, tougher, inside a drawer, or by placing them along a magnetic strip. hold their edge longer, and require less pressure when Knives can be sharpened using one of the many electric cutting. and mechanical knife sharpeners on the market, but a better result can be achieved by hand. Th e two basic ways to hand- Handle Th e knife’s handle may be made of wood, carved sharpen a knife are with a stone or a steel implement. The bone, plastic, or metal. Wood is easier to hold, but water dam- sharpening stone, also known as a whetstone, is used by age from frequent washing reduces the length of its life. Plas- rubbing a bit of moisture on the stone and sliding each side of tic or metal handles are more durable, but they are slippery. the blade until the proper sharpness is acquired. A sharpening Bone-handled knives are both water- and wear-resistant and, steel looks like a round sword and is held fi rmly in one hand when combined with a high-carbon stainless-steel knife, can while the knife, held in the other hand, is brandished against last a lifetime or more. the steel (Figure A-17). Most chefs employ both implements,

FIGURE A-17 Sharpening knives using either a stone or steel.

STONE STEEL Produces a sharp cutting edge* Maintains a sharp cutting edge

The blade is held at an angle to the stone (rough side up). The heel of the knife is placed at an angle under the steel’s tip. Pull it gently toward you across the entire surface of the stone, making sure the entire blade is sharpened from the tip to its heel in one stroke.

Firmly holding the steel in the left hand, use one smooth stroke with the right hand to draw the knife (from the blade’s heel to the tip) down to the steel’s base.

The knife is turned over and the procedure is reversed in the opposite direction. Four times across the stone on each side (rough and smooth) is usually sufﬁcient to sharpen a knife.

* Stones are pretreated prior to sharpening knives— either by ﬁrst saturating them lightly with vegetable oil (which has to be cleaned off), or soaking them in water (which does not require cleaning). Never sharpen knives The heel of the knife is placed at an angle on top of the steel’s on an electric knife sharpener that may tear the steel and tip. Retain this angle while moving the knife down the steel shorten the blade’s lifespan. (from the blade’s heel to the tip) in one smooth stroke.

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Food Preparation Equipment A-10

for diff erent purposes: one for getting an edge and the other 1 tablespoon, and 1,½, ¼, and occasionally 1⁄8 teaspoon. for refi ning it. A tablespoon equals 3 teaspoons, and 2 tablespoons equal 1 fl uid ounce. Cutting Boards Cutting boards are used primarily for cutting meat, poultry, Ladles Liquids can be measured by ladles that are individ- vegetables, and fruits, but they may also be used for kneading ually stamped with their capacity in ounces (Table A-1). and rolling out dough. They may be made of wood, hard plastic, glass, or ceramic tiles; the latter three, however, are Scoops or Dippers Th e various sizes are identifi ed by hard on knife blades (1). Cutting boards should be carefully a scoop number (Table A-2), which indicates the number scraped and thoroughly washed and dried every time they of portions from a quart (e.g., a number 8 scoop yields are used. eight ½-cup portions from 1 quart). Th e larger the scoop or dipper number, the smaller the serving. Measured scoops and dippers are used primarily by food service establish- Preparation Utensils ments for serving ice cream, mashed potatoes, and other Figure A-18 shows some of the supporting utensils most soft foods. commonly used in food preparation. Spoons, available in solid, slotted, or perforated versions, are used for mixing and serving. Th e holes in the slotted and perforated spoons allow liquids to drain. Wire whisks are used for mixing and are categorized by their shapes. Straight (French) whisks TABLE A-1 Ladles—Approximate Measures are ideal for general purposes or smooth sauces. The very and Their Uses thin wires of balloon whisks are designed for beating the Ladle Size Measure Use maximum amount of air into thin liquids such as egg whites 1 oz 2 tbsp Sauces, salad dressings, cream and cream. Flat whisks are fashioned for creating sauces and 2 oz ¼ C Gravies, sauces gravies when it is important to lift up materials from the 3 oz 1/3 C Cereals, casseroles, meat sauces corners of a pan (7). 4 oz ½ C Puddings, creamed vegetables Spatulas come in a variety of shapes for their many 6 oz ¾ C Stews, creamed entrées, soup purposes. Rubber spatulas or scrapers are used to scrape 8 oz 1 C Soup bowls or to fold beaten egg whites or other ingredients into 12 oz 1½ C each other. The straight spatula or palette knife is used for 16 oz 2 C (pt) measuring ingredients, and it is ideal for spreading icings 24 oz 3 C 32 oz 4 C (qt) onto cakes. Th e sandwich spreader, with a broader blade, is used, as the name implies, on sandwich fillings, butter, and jams. A pie server is an angled spatula used to lift pie, cake, or pizza wedges. Similar in design, but wider and with a larger bend, is the off set spatula, which is used to turn items such as TABLE A-2 Scoops—Approximate Measures hamburgers, eggs, and pancakes. and Their Uses Other preparation utensils include the bench scraper, for scraping and for cutting dough; the pastry wheel, which is Scoop or Dipper designed to cut pastry dough, but which can also be used to Number* Weight Measure Use cut pizza; and the pastry brush, which is used to coat pastry with egg white or sugar glaze. 6 6 oz ¾ C Soups 8 4–5 oz ½ C Luncheon entrées, potatoes Types of Measuring Utensils 10 3–4 oz 3⁄8 C Desserts, meat patties, ice About fi ve diff erent types of measuring utensils are frequently cream used in food preparation: liquid and dry measuring cups, 12 2½–3 oz 1/3 C Vegetables, desserts, measuring spoons, ladles, and scoops (Figure A-19). puddings 16 2–2¼ oz ¼ C Muffins, cottage cheese, Liquid Measuring Cups Available in 1-cup, 2-cup (1 croquettes, dessert pint), and 4-cup (1 quart) capacities. Th eir volumes are di- 20 1¾–2 oz 3 tbs ¾ tsp Muffins, cupcakes, meat vided into increments of ¼, 1/3, ½, 2/3, and ¾ cup. Th ey are salads usually glass, have a pouring lip, and are all-purpose. 24 1½–1¾ oz 2 tbs 2 tsp Cream puffs, ice cream 30 1–1½ oz 2 tbs ¾ tsp Drop cookies Dry Measuring Cups Fractional, fl at-topped (no pouring 40 ¾ oz 1 tbs 2¼ tsp Whipped cream, toppings, lip), single-volume cups (¼, 1/3, ½, and 1) are best because gravy they can be leveled with a spatula for a more accurate result. 60 ½ oz 1 tbs Salad dressings, toppings Accuracy is also improved by using the 1-cup measure rather 70 1/3 oz 2¾ tsp Cream cheese, salad dressing, than four ¼ cups. jelly 100 ¼ oz 2 tsp Whipped butter Measuring Spoons Used to measure both liquid and dry ingredients requiring less than ¼ cup, they consist of *Dipper/Scoop = Servings/Quart

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A-11 Appendix A

FIGURE A-18 Food preparation utensils.

Spatulas Used to level off ingredients when Spoons, skimmers, and strainers measuring, remove food from flat pans, and spread frostings, butter, Wooden spoons—For stirring, mix- and other soft foods. Plastic or rubber ing, creaming, tossing, folding, and spatulas are used for scraping bowls. serving.

Solid spoons—To lift foods, including Larger offset spatulas or turners— the liquid, out of the pot. They are also Used to turn meat, pancakes, potatoes, used to spoon liquids over foods. and other foods while browning. The

offset or bend keeps the hand away Slotted or perforated spoons— from the hot surface. Turner’s blade— To lift foods out of the liquid in which solid or perforated and used as a they were cooked. scraper to remove grease and other

materials. Skimmers—Used to remove scum and grease from the top of stocks, Tongs gravies, and other liquids; also used to lift food out of hot liquid. Used to turn meat while broiling, lift vegetables like corn-on-the-cob from Strainers in a variety of sizes and a steamer, serve food, and serve ice shapes are used for separating solids cubes. and liquid. The mesh varies from fine to coarse. A sieve has similar uses, but Forks is a stainless steel perforated cup with a handle. Used to turn meat while cooking or to hold meat and other foods while Colander—Used to drain cooked being sliced. foods like pasta and to rinse salad greens and berries. Whisks Straight whisk—For general purposes and smooth sauces. China cap—Used to strain liquids from solids when making soups and Balloon whisk—For incorporating air gravies; also used to purée foods. into egg whites and whipped cream. A pointed wooden mallet is used to force food through the strainer.

Flat whisk—For sauces and gravies. Flour and dough utensils

Sifter—Used to sift flour or powdered Molds sugar, and to blend dry ingredients.

Molds in a variety of shapes are used for gelatins and desserts.

Pastry blender—Used to cut shortening into flour.

Brushes Rolling pin—Used to roll out pastry, Pastry brushes—To spread melted rolls, and cookies. butter or thin mixtures like icings or eggs and water. Dough scraper—Used to scrape the Grease brushes—To remove grease dough from the board. from soups, stocks, and sauces. Pastry bags—Used to make shaped pastries and decorations. The bag is Vegetable brushes—To clean used with a variety of tips or tubes vegetables and fruits. designed to create different shapes when a soft food like icing is squeezed

through. Digital Works

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Food Preparation Equipment A-12

FIGURE A-19 Measuring utensils. depending on the density, or weight per volume, of the object being measured. For example, half a cup of marshmallows weighs less than half a cup of vegetable oil. Many countries measure ingredients by weight. In the United States, Americans tend to measure using volume measurements such as teaspoons, tablespoons, cups, pints, quarts, and gallons. Weight can be measured by a number of diff erent types of scales: spring-type scales, used principally for weighing dry ingredients like grains, beans, dried pasta, vegetables, fruits, and cheese; portion scales and balance scales for weighing ingredients; and the baker’s scale, used primarily Liquid measuring cup for measuring dough ingredients (Figure A-20). FIGURE A-20 Various scales used for weighing ingredients.

Dry measuring cups

Spring-type scale

Measuring spoons

Balance scale Ladles

Dipper/Scoop Digital Works Portion scale

Measuring Terms Mass vs. Volume Weight, commonly used to mean mass, is a much more accurate measurement than volume. As a result, many food service operations use weight rather than volume to measure recipe ingredients. Confusion between the two methods of measuring ingredients occurs because ounces can be measured either by volume, known as fluid ounces (fl ), or by mass (weight), known as avoirdupois ounces (av). Water is the only substance whose fl uid ounce is equal to Baker's scale its avoirdupois ounce. Th e mass of other substances will vary Source: Texas Tech University

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A-13 Appendix A

Metric vs. Nonmetric Metric measurements of volume FIGURE A-21 Read the meniscus at eye level. are expressed in milliliters (mL). Metric cups come in sizes of 25, 50, 125, and 250 mL, and measuring spoons are divided into 1, 2, 5, 15, and 25 mL. A 250-mL metric cup is close to Meniscus a nonmetric cup, which holds 236.59 mL. Th e 15 and 5 mL metric measures are almost equal to the nonmetric tablespoon and teaspoon, respectively. Th e inside back cover of this book lists the conversions between nonmetric and metric measuring units for volume and mass. to 237.5 or 262.5 mL, and still be acceptable (3). Variations Accuracy of Measuring Utensils within the 5% range do not make any appreciable diff erences in Th e American Association of Family and Consumer Sciences ingredient proportions or in the quality of the fi nal product. (AAFCS) has set certain tolerances for measuring the precise volume of household measuring utensils. One way to Serving Utensils determine a cup’s precise volume is to fi ll it with tap water and At last the meal is ready to be eaten, and serving utensils enter then pour it into a graduated cylinder. Both the utensil and the picture. Basic tableware includes salad forks, dinner forks, the graduated cylinder should be on a level surface and the regular knives, steak knives (optional), soup spoons, and milliliters of water should be read at eye level at the bottom teaspoons. A more extensive “wardrobe” of tableware might of the meniscus (Figure A-21). Any measurement evaluating include butter knives, small two-tined forks known as seafood accuracy should be done three times and then averaged to forks, dessert spoons, luncheon knives and forks (which are eliminate error. Th e resulting number should not deviate more slightly smaller than standard knives and forks), iced-tea than 5% from the standard set by the AAFCS. According to spoons, and grapefruit spoons. Eating utensils, for sanitary these standards, a metric cup of 250 mL can deviate 5 percent, reasons, should always be touched by the handles.

REFERENCES

1. Abrisham SH, et al. Bacterial adherence and viability on 4. Middleton S. Pros pick the best baking sheets. Fine Cooking cutting board surfaces. Journal of Food Safety 14:153–172, 26:55–57, 1998. 1994. 5. Ovadia DZ, and C Walker. Impingement in food process- 2. Albert A. Choosing great knives for confi dent, skillful ing. Food Technology 52(4):46–50, 1998. cooking. Fine Cooking 24:50–53, 1998. 6. Pickett MS, MG Arnold, and LE Ketterer. Household 3. Birchfi eld JC. Design and Layout of Foodservice Facilities. Equipment in Residential Design. Waveland, 1986. Van Nostrand Reinhold, 1988. 7. Stevens M. Choosing the best whisk. Fine Cooking 19:72, 1997.

Meniscus Th e imaginary line read at the bottom of the concave arc at the water’s surface.

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Appendix B: Approximate Food Measurements

The quantity to purchase for an approximate yield.

Food Quantity to Purchase Approximate Yield

DAIRY Cheese Cheddar 1 lb 2 C/4 C (grated) Cottage 1 lb 2 C Cream 1 lb 2 C Cream 1 C (½ pt) 2 C

EGGS Whole 1 lb 1¾ C Whites (fresh) 8–11 1 C Yolks (fresh) 12–14 1 C

FATS AND OILS Butter/Margarine 1 lb 2 C Vegetable Oil 1 lb 21⁄6 C Vegetable Shortening 1 lb 2 1/3 C

FLOUR All-Purpose 1 lb 4 C (sifted) Cake 1 lb 4½ C (sifted) Cornmeal 1 lb 3½ C (sifted) Rye 1 lb 3½–5 C Whole Wheat 1 lb 3 1/3 C (sifted)

FRUIT Apples 1 lb/3 med 3 C (sliced) Bananas 1 lb/3 med 2½ C (sliced) Berries 1 quart 3½–4 C (sliced) Coconut 1 lb shredded 5 C Dates 1 lb whole 2¼ C or 2 C (pitted) Lemon 1 med 1/3–½C juice 1½–3 tsp (grated) Orange 1 med 1/3–½ C juice 1–2 tbs (grated) Peaches 1 lb 4 C (sliced) Prunes 1 lb 2 1/3 C Raisins 1 lb 3 C

NUTS Almonds 1 lb shelled 3 C Pecans 1 lb shelled 4 C Peanuts 1 lb shelled 3 C Walnuts 1 lb shelled 4 C

SUGAR/SALT Brown 1 lb 2¼–2½ C (firmly packed) Confectioners 1 lb 4–4½ C (sifted) Granulated 1 lb 2–2¼ C Honey 1 lb 1–1¼ C Salt 1 lb 1½ C

(Continued)

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B-2 Appendix B

Appendix B (continued)

The quantity to purchase for an approximate yield.

Food Quantity to Purchase Approximate Yield

VEGETABLES Beets 1 lb/4 med 2 C Cabbage 1 lb 4 C (shredded) Carrots 1 lb/4 med 3 C (diced) Celery 1 lb/½ bunch 4 C (diced) Corn 3 ears 1 C (kernels) Dried Beans 1 lb/2 C 5–6 C (cooked) Green Beans 1 lb 3 C (chopped) Lettuce 1 lb/med 6 C Onion 1 med ½ C (diced) Parsley 1 med bunch ½–1 C (finely chopped) Potatoes 1 lb/3 med 2½ C (diced) 3 C (peeled and sliced) 2 C (mashed) 2 C (French fries) Tomatoes 1 med 1 C (chopped)

MISCELLANEOUS Bread Crumbs (fresh) 2 slices 1 C 1 lb loaf 10 C Chocolate Baking 8-ounce pkg 2 C (grated) Cocoa 1 lb 4 C Unsweetened 8-ounce pkg 8 1-ounce squares Coffee 1 lb ground 5 C (about 2½ gallons) ½ C 10 C Crackers Graham 12 1 C (fine crumbs) Saltines 18 1 C (coarse crumbs) 24 1 C (fine crumbs) Gelatin 1 envelope 1 T gelatin powder Rice 1 C uncooked 3–4 C cooked

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Appendix C: Substitution of Ingredients

If Missing Measurement Substitute

DAIRY Whole milk 1 C = ½ C evaporated milk + ½ C water = 1/3 C nonfat dry milk + water to make one C + 2 T fat 1 quart = 4 oz nonfat dry milk + water to make 1 qt + 1¼ oz fat = ½ C heavy cream + ½ C cold water Sweetened Condensed 1 C 1 C = ¾ C sugar + 1/3 evaporated milk + 2 T butter Buttermilk/Sour Milk 1 C = 1 C fresh milk + 1 T fat vinegar or lemon juice (let stand for 5 minutes) 1 C = 1 C unflavored plain yogurt Cream Half & Half 1 C = ¾ cup milk + 2 T fat = ½ C milk + ½ C light cream Heavy (Whipping) 1 C = 3⁄4 C milk + 1/3 C butter or margarine Sour Cream 1 C = 1 C yogurt

EGGS Whole one = 2 egg yolks + 1 T water = 2 T dried whole eggs + 2½ T water Whites, fresh 1 white = 2 T thawed frozen egg white or 2 tsp dry egg white + 2 T water Yolks, fresh 1 yolk = 3½ T thawed frozen egg yolk or 2 T dry egg yolk + 2 tsp water

FATS AND OILS Butter/margarine 1 C = 1 C margarine/butter = 7⁄8 to 1 C hydrogenated fat + ½ tsp salt = 7⁄8 C lard + ½ tsp salt = 7⁄8 C vegetable oil

FLOUR All-purpose 1 C sifted = 1 C unsifted all-purpose flour minus 2 T = 1½ C bread flour = 1 C rye = 1 C + 2 T cake flour = 1 C minus 2 T cornmeal = 1 C graham flour = 1 C minus 2 T rice flour = 1 C rolled oats = 1 C + 2 T coarsely ground whole wheat or graham flour or 13 T gluten flour = 1¼ C rye flour = ½ C barley flour 1 T (as thickener) = ½ T cornstarch, potato starch, rice starch, arrowroot starch = 1 T quick-cooking tapioca, waxy rice flour, waxy corn flour Self-rising Flour 1 lb = 4 C of all-purpose flour + 2 T baking powder, 2 t salt = 1 C = (1 C of all-purpose flour minus 2 t) + 1½ t baking powder + ½ t salt Cake Flour 1 C sifted = 7⁄8 C sifted all-purpose flour or 1 C minus 2 tablespoons sifted all-purpose flour

(Continued)

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C-2 Appendix C

Appendix C (continued)

If Missing Measurement Substitute

MISCELLANEOUS Allspice 1 T = ½ t cinnamon + ½ t ground cloves Baking Powder 1 t = ¼ t baking soda + ½ t cream of tartar = ¼ t baking soda + ½ C buttermilk or sour milk (replaces ½ C of liquid used in recipe) Broth 1 C = 1 bouillon C (or 1 envelope powdered broth or 1 t powdered broth) + 1 C boiling water Catsup 1 C = 1 C tomato sauce + ½ C sugar + 2 T vinegar Chili Sauce 1 C = 1 C tomato sauce + ¼ C brown sugar + 2 T vinegar + ¼ t cinnamon + dash allspice/ ground cloves Chives Scallion greens Chocolate unsweetened 1 ounce = 3 T cocoa + 1 T fat baking 1 square = 3 T carob powder + 2 T water semisweet 2 ounces = 1 ounce unsweetened chocolate + 2 t sugar Cocoa 3 T = 1 oz chocolate if recipe reduced by 1 T of fat = 3 T carob powder Cornstarch 1 T = 2 T all-purpose flour 1 ounce = 2 oz all-purpose flour Garlic 1 medium = ½ t garlic salt clove = 1⁄8 t garlic powder Herbs 1 T (fresh) = ¼ t dried ground = 1 t dried leaf Lemon Juice 1 T = ½ T vinegar Mayonnaise 1 C = ½ C yogurt + ½ C mayonnaise = 1 C sour cream = 1 C cottage cheese (pureed) Pumpkin Pie Spice 1 t = ½ t cinnamon + ¼ t nutmeg + 1⁄8 t allspice + 1⁄8 t cardamom Tomatoes (canned) 1 C = ½ C tomato puree + ½ C water Tomato Juice 1 C = ½ C tomato puree or sauce + ½ up water Tomato Purée 2 C = 1¼ C water + ¾ C tomato paste Tomato Sauce 2 C = 1¼ C water + ¾ C tomato paste

SUGAR/SWEETENERS Granulated 1 C = 1 1/3 C brown sugar = 1½ C Confectioner’s sugar = 1 C honey minus ¼ to 1/3 liquid in recipe = 1¼ to 1½ C corn syrup minus ¼ to ½ liquid in recipe = 1 1/3 C molasses minus 1/3 C liquid in recipe Brown 1 C = ½ C granulated sugar + ½ C liquid brown sugar = 1 C granulated sugar + 2 T molasses or dark corn syrup Confectioners 1 C = made by grinding 2 C granulated sugar in a processor Honey 1 C = 1¼ C sugar + ¼ C liquid Corn Syrup 1 C = 1 C sugar + ¼ C liquid Molasses 1 C = ½ C honey 1¼ C melted brown sugar

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Appendix D: Flavorings and Seasonings

Name Uses

Allspice Allspice combines the flavors of cloves, cinnamon, and nutmeg. Whole allspice is used for pickling, gravies, broiled fish, and meats. Ground allspice is used for baked goods, fruit preserves, puddings, and relishes.

Almond Almonds can be used in every dish from soup to dessert. Almond extract is used in cookies, confections, and Chinese cuisine.

Anise Anise is a popular favorite for a few gourmet dishes such as Oysters Rockefeller. Also, it is used in bakery products, candies (especially licorice candy), certain kinds of cheese, pickles, and many liqueurs and cordials, including anisette and absinthe.

Anise-pepper It is one of the ingredients in Chinese Five Spices and is commonly used for fish and strongly flavored foods.

Balm Balm has a pleasant lemon scent and can be chopped and combined with other herbs for use in omelets and salads, and in the production of several liqueurs. Also, balm leaves are used to flavor soups and dressings.

Bay leaves Bay leaves can be used either fresh or dried. They are one of the ingredients in bouquet garni, and are used in bouillon, marinades, olives, and pickles. They combine well with fish, potatoes, or tomatoes.

Bouquet garni This is a French term meaning “bundle of sweet herbs.” The bouquet garni is used in soups and stews, or any dish in which there is sufficient liquid to absorb the flavors.

Caper Capers are much used in European cuisine. They are commonly used in making caper sauce, which is usually eaten with boiled lamb. They also go well with fish dishes and with casseroles of chicken and rabbit.

Caraway The seeds (actually the dried whole fruits) are used in cakes, cheeses, confections, fresh cabbage, meat dishes, rye bread, salads, and sauerkraut. The chopped green leaves can be used in soups and salads. The roots can be cooked and eaten as a vegetable.

Cardamom seed Freshly ground cardamom has many uses including: breads, cakes, cookies, cheese, curries, custard, liver sausage, meat dishes, pilaus, pork sausage, and punches.

Cassia The stick cinnamon can be used in dishes to impart flavor, and then removed before serving; for example, some punches are flavored in this manner. Powdered cassia is used in combination with allspice, nutmeg, and cloves for spicing mincemeat, curries, pilaus, meat dishes, desserts and cakes. It is one of the ingredients of the famous Chinese Five Spices.

Cayenne pepper A little goes a long way, but it is a spice that adds considerable interest to egg dishes, fish, and meat recipes.

Celery salt This spice is slightly bitter, but it combines well with bouillon, eggs, fish, potato salad, and salad dressing.

Celery seed Celery seeds have a slightly bitter taste, but they contribute a useful flavoring. They add special interest to many salads and salad dressings.

Chervil, garden Chervil, which has a mild anise-caraway flavor, is one of the ingredients of Fines herbes, a mixture of chopped fresh herbs extensively used in French recipes. Chervil is used in omelets, soups, salads, sauces, and white wine vinegar. It should not be cooked, but must be added at the last minute; otherwise, it loses its flavor.

Chinese Five Chinese Five Spices (a blend of anise-pepper, star anise, cassia, cloves, and fennel seed) is an integral part of some of the recipes from Spices the Far East. Also, it can be used to good advantage in flavoring pork dishes.

Chives Chives are ideal as a garnish because of their delicate onion flavor and bright green color. Chives add interest and flavor to buttered beets, eggs, cottage or cream cheese, potato and other salads, sliced tomatoes, and soups.

Cinnamon Cinnamon has a more delicate flavor than cassia and is more suitable for sweet dishes, cakes, and cookies.

Citron Citron peel has a peculiar taste, quite different from other citrus. Is used in the U.S. as candied peel to be added to cakes, cookies, candies, and desserts.

Cloves Whole cloves are used in many meat dishes, but a little goes a long way. Cloves are stuck into lemon slices for tea, into onions, and into hams for baking; they are also popular for apple cookery and pickle making. In the East, they go into many of the curry dishes. Whole cloves are also included in recipes for spiced wine and some liqueurs. Ground cloves are used in baked goods, borscht (beet soup), chocolate puddings, potato soup, and stews.

Cola Cola is used in many soft drinks, and for coloring and flavoring some wines.

Coriander Coriander leaves are popular in Near, Middle, or Far East recipes, as well as Mexico and South America. The seeds are a principal (Cilantro) ingredient of curry. Whole coriander seeds can be used in cakes, cookies, biscuits, gingerbread, green salads, pickles, and poultry stuffing. Ground seeds are added to many meat and sweet dishes.

(Continued)

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D-2 Appendix D

Appendix D (continued)

Name Uses

Cress The cresses are primarily used in salads and sandwiches, but they can be used to flavor soup, cooked greens, or sauces for fish dishes, Watercress and to garnish meals. Garden Cress

Cumin Cumin’s principal use is in curry powder. It is also used to flavor bread, stuffed eggs, meats, rice dishes, and soups. Commercially, it may be found in cheese, chutney, pickles, meats, and sausage.

Curry (powder) Curry powder may be added to eggs, chicken, fish, meats, rice, soups, or a salad made of sweet potatoes and pineapple.

Dill Dill loses its flavor when cooked, so it should be added at the last minute. Fresh dill leaves can be used for dishes containing chicken, mushrooms, or spinach. The seeds are used in dill pickles and dill vinegar, but they can be added to meat dishes, meat and fish sauces, sauerkraut, salads, and borscht (beet soup).

Fennel Fennel has an anise-like flavor and is good with many foods: apple pie, candies, fish, liqueurs, pastries, pork, soups, and sweet pickles.

Fenugreek seed Fenugreek seeds are usually used in Indian curries and chutneys.

Fines herbes A combination of several herbs such as basil, chervil, chives, marjoram, oregano, parsley, rosemary, sage, tarragon, and thyme. Fines herbes can be used in many dishes such as fish sauces, meat stuffings, omelets, salads, salad dressing, and soups.

Garlic Garlic blends with a wide range of dishes such as fish, game, meats, and vegetables.

Ginger Ginger is used in numerous foods including beverages, biscuits, cakes, cookies, fish, gingerbread, ginger beer, ginger wine and cordials, puddings, sauces, and spice mixtures. It is used mostly in sweet preparation in European and North American cooking, but the Orient uses it extensively for chutney, fish, meat, and pickles.

Horseradish Many cooks limit the use of horseradish to a sauce used on meats, but it can be added to chicken salads, egg dishes, and mayonnaise for use on fish dishes, or tomato combinations.

Leek The leek is rather like a very mild onion. It is used mostly in soups and chowders. However, the leek may also be used as a bouquet for pork or lamb.

Lemon Lemon juice can be used on salads instead of vinegar, and it is the predominant favorite for serving with most fishes. Grated lemon rind is added to cakes, cookies, desserts, and sauces, to give an added taste dimension.

Licorice Licorice is used to flavor candy, chewing gum, and soft drinks. CAUTION: Licorice raises the blood pressure of some people dangerously high, due to retention of sodium.

Lime Limes impart a unique taste to dishes, which cannot be replaced by lemons. Fish is often marinated in lime juice before cooking.

Mace Mace can be added to apple dishes, beets, cakes, hot chocolate, coffee cakes, cookies, custards, eggnog, gingerbread, and muffins.

Marjoram Is related to thyme; hence, they are often used together or to replace each other. It can be added to almost every dish to advantage. It should be added immediately before serving as the flavor is easily lost in cooking. Marjoram is used with egg dishes, lamb, poultry, sausage, soups, stews, and vegetables.

Mint, Peppermint flavoring is used mostly for candies, cordials, desserts, icings, and liqueurs. Spearmint is the preferred mint for lamb as Peppermint, well as for iced tea and mint juleps. It can also be used in soups, stews, fish, and meat sauces. or Spearmint

Monosodium MSG does not have any flavor of its own, but it intensifies and enhances the flavor in other foods, especially meat and fish. Glutamate (MSG)

Mustard Whole mustard seeds add pungency to many foods, including pickles, meats, and salads. Powdered dry mustard is a common kitchen Black mustard spice. Its sharp, hot flavor develops when the powder is moistened. It is used for roast beef, mustard pickles, sauces, and gravies. Brown Prepared mustard is a mixture of powdered mustard with salt, spices, and lemon juice, with wine or vinegar to preserve the mustard’s mustard pungency. It may be used with ham, hamburgers, hot dogs, and sandwich spreads. White or Yellow mustard

Nutmeg Nutmeg is traditionally used in sweet foods such as cakes, custards, doughnuts, eggnog, pies, and puddings, but it goes very well with meat, sausage, spinach, sweet potatoes, and vegetables.

(Continued)

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Flavorings and Seasonings D-3

Appendix D (continued)

Name Uses

Onion Onions are used either as a separate vegetable or as a flavoring for other foods. The leaves of the onion, along with the bulb, are used in salad.

Oregano Oregano is used extensively in Italian cooking and can be added to cheese dishes, chili beans, fish, gravies, meats, sauces, sausage, salads, and soups.

Paprika Paprika is used in many dishes both for its flavor and as a garnish. It can be added to chicken, sweet corn, fish, meats, sausages, tomato catsup, and tomato juice.

Parsley Parsley can be added to fish and fish sauces, meats, sauces, soups, and vegetables. It is commonly used as a decoration for buffet dishes.

Pepper Pepper loses much in aroma when ground or cooked, so freshly ground pepper should be used whenever possible. Whole peppercorn can be purchased as well as cracked, and coarsely or finely ground. Except for sweet dishes, pepper can be added to all other dishes.

Poppy seed Poppy seeds have a pleasant nutlike flavor and aroma and are used primarily in baked goods, on the tops of rolls and bread, and in cakes and pastries. However, they are also used in confections, fruit salad dressings, and curries.

Rosemary Rosemary is good with soups, on broiled steaks, or with other meat dishes, sauces, and vegetables. The taste is aromatic, pungent, and slightly bitter.

Saffron Saffron is used as a flavoring and coloring (yellow) spice in biscuits, confections, boiled fish, fish soup, fancy rolls, and rice, and in some European dishes.

Sage Sage is available whole, rubbed, or ground. It is used for baked fish, meats, and meat stuffings, sausages, cheeses, and sauces.

Savory Savory is available whole or ground, and is often combined with other herbs to flavor meats. Also, it can be used in beans, scrambled eggs, peas, salads, sauces, and sausages.

Sesame seed Sesame seeds develop a beautiful nutty taste when sprinkled on buns, rolls, or cakes, and then baked. They are also used in confections.

Shallot Shallots can be used in the same way as the onion, although the flavor is much more subtle. Shallots should never be browned, as they turn bitter.

Soy sauce Soy sauce can be used in a wide array of dishes, especially with beef, chicken, fish, soups, turkey, and vegetable dishes.

Star anise Star anise has a strong flavor similar to anise, but slightly more bitter and pungent. In Chinese cooking, it is used for duck and pork recipes.

Sweet basil Basil can be used for green beans, fish, soups, squashes, stews, tomatoes, and vinegar.

Sweet cicely The plant smells and tastes somewhere between anise and licorice. The taproot can be boiled and used for salads, and the green fruit can be served with salad dressing. Europeans use the leaves in soups and salads. The plant is also used for flavoring desserts and liqueurs.

Tarragon Tarragon is best known for flavoring vinegar, but it is also used for beef, chicken, eggs, fish, pickles, cookies, salads, and tartar sauce. It has a slightly anise flavor.

Thyme Thyme is used with fish dishes, meats, poultry, sauces, tomato dishes, and vegetables.

Turmeric Turmeric and mustard are inseparable partners (it is used to color mustard); and turmeric is superb for almost every meat and egg dish, for pickles, and for curries. It adds yellow color.

Vanilla Vanilla is almost always used in sweet dishes such as bakery products and desserts.

Wintergreen Wintergreen is used mainly for candies and lozenges.

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Appendix E: Cheeses

Name Origin Consistency Flavor Normal Ripening Period

American pasteurized process United States Semisoft to soft; smooth, plastic Mild Unripened after cheese(s) heated body to blend

Asiago, fresh, medium, old Italy Semisoft (fresh), medium, or Piquant, sharp in aged 60 days minimum for fresh hard (old); tiny gas holes or eyes cheese (semisoft), 6 months minimum for medium, 12 months minimum for old (grating)

Bel paese Italy Soft; smooth, waxy body Moderately robust 6–8 weeks

Blue, Bleu France Semisoft; visible veins of Piquant, tangy, spicy, 60 days minimum; 3–4 months mold on white cheese; pasty, peppery usually; 9 months for more flavor sometimes crumbly

Breakfast, Frühstück Germany Soft; smooth, waxy body Strong, aromatic Little or none (either)

Brick United States Semisoft; smooth, open texture; Mild but pungent and 2–3 months numerous round and irregular- sweet shaped eyes

Brie France Soft, thin edible crust, creamy Mild to pungent 4–8 weeks interior

Caciocavallo Italy Hard, firm body; stringy texture Sharp, similar to 3 months minimum for table use, provolone 12 months or longer for grating

Camembert France Soft, almost fluid in consistency; Mild to pungent 4–5 weeks thin edible crust, creamy interior

Cheddar England Hard; smooth, firm body, can be Mild to sharp 60 days minimum; 3–6 months crumbly usually; 12 or longer for sharp flavor

Colby United States Hard but softer and more open Mild to mellow 1–3 months in texture than Cheddar

Cottage, Dutch, Farmers, Pot Uncertain Soft; moist, delicate, large or Mild, slightly acidic, Unripened small curds flavoring may be added

Cream United States Soft; smooth, buttery Mild, slightly acid, Unripened flavoring may be added

Edam Holland Semisoft to hard; firm, crumbly Mild, sometimes salty 2 months or longer body; small eyes

Feta Greece Soft, flaky; similar to very dry, Salty 4–5 days to 1 month high-acid cottage cheese

Gammelost Norway Semisoft Sharp, aromatic 4 weeks or longer

Gjetost Norway Hard; buttery Sweet, caramel Unripened

Gorgonzola Italy Semisoft; less moist than blue Piquant, spicy, similar 3 months minimum, frequently to blue 6 months to 1 year

Gouda Holland Hard, but softer than Cheddar; Mild, nutlike, similar to 2–6 months more open mealy body like Edam Edam, small eyes

Gruyère Switzerland Hard, tiny gas holes or eyes Mild, sweet 3 months minimum

Limburger Belgium Soft; smooth, waxy body Strong, robust, highly 1–2 months aromatic

(Continued)

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Cheeses E-2

Appendix E (continued)

Name Origin Consistency Flavor Normal Ripening Period

Monterey Jack United States Semisoft (whole milk), hard Mild to mellow 3–6 weeks for table use, (low-fat or skim milk); smooth 6 months minimum for grating texture with small openings throughout

Mozzarella Italy Semisoft; plastic Mild, delicate Unripened to 2 months

Muenster Germany Semisoft; smooth, waxy body, Mild to mellow, between 2–8 weeks numerous small mechanical brick and Limburger openings

Neufchatel France Soft; smooth, creamy Mild 3–4 weeks or unripened

Parmesan, Reggiano Italy Very hard (grating), granular, Sharp, piquant 10 months minimum hard brittle rind

Port du Salut, Oka Trappist Monasteries Semisoft; smooth, buttery Mellow or mild to robust, 6–8 weeks similar to Gouda

Primost Norway Semisoft Mild, sweet, caramel Unripened

Provolone Italy Hard, stringy texture; cuts Bland acid flavor to sharp 6–14 months without crumbling, plastic and piquant, usually smoked

Queso blanco, White cheese Latin America Soft, dry and granular if not Salty, strong, may be Eaten within 2 days to 2 months pressed; hard open or crumbly smoked or more; generally unripened if if pressed pressed

Ricotta Italy Soft, moist and grainy, or dry Bland but semisweet Unripened

Romano Italy Very hard, granular interior, Sharp, piquant if aged 5 months minimum; usually hard brittle rind 5–8 months for table cheese; 12 months minimum for grating cheese

Roquefort France Semisoft, pasty and sometimes Sharp, spicy (pepper), 2 months minimum; usually crumbly piquant 2–5 months or longer

Sap Sago Switzerland Very hard (grating), granular, Sharp, pungent, flavored 5 months minimum frequently dried with leaves; sweet

Schloss, Castle cheese Germany, Northern Soft; small, ripened Similar to, but milder than Less than 1 month; less Austria Limburger intensively than Limburger

Stirred curd, granular United States Semisoft to hard Similar to mild Cheddar 1–3 months

Stilton England Semisoft to hard; open flaky Piquant, spicy, but milder 4–6 months or longer texture, more crumbly than blue than Roquefort

Swiss, Emmentaler Switzerland Hard; smooth with large gas Mild, sweet, nutty 2 months minimum, 2–9 months holes or eyes usually

Washed curd United States Semisoft to hard Similar to mild Cheddar 1–3 months

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Appendix F: Common Food Additives

Name Function Food Use and Comments

Acetic acid pH control; preservative Acid or vinegar is acetic acid; many food uses.

Adipic acid pH control Buffer and neutralizing agent; used in confectionery.

Ammonium alginate Stabilizer and thickener; texturizer Extracted from seaweed. Widespread food use.

Annatto Color Extracted from seeds of Bixa orellana. Butter, cheese, margarine, shortening, and sausage casings; coloring foods in general.

Arabinogalactan Stabilizer and thickener; texturizer Extracted from Western larch. Widespread food use; bodying agent in essential oils, nonnutritive sweeteners, flavor bases, nonstandardized dressings and pudding mixes.

Ascorbic acid (vitamin C) Nutrient; antioxidant; preservative Widespread use in foods to prevent rancidity, browning; used in meat curing; GRAS additive.

Aspartame Sweetener, low calorie Soft drinks, chewing gum, powdered beverages, whipping toppings, puddings, gelatin, tabletop sweetener.

Azodicarbonamide Flour treating agent Aging and bleaching ingredient in cereal flour.

Benzoic acid Preservative Widespread food use.

Benzoyl peroxide Flour treating agent Bleaching agent in flour; may be used in some cheeses.

Beta-apo-8 carotenol Color Natural food color. General use not to exceed 30 mg per lb or pt of food.

BHA (butylated hydroxyanisole) Antioxidant; preservative Fats, oils, dry yeast, beverages, breakfast cereals, dry mixes, shortening, potato flakes, chewing gum, sausage; often used in combination with BHT.

BHT (butylated hydroxytoluene) Antioxidant; preservative Rice, fats, oils, potato granules, breakfast cereals, potato flakes, shortening, chewing gum, sausage; often used in combination with BHA.

Biotin Nutrient Rich natural sources are liver, kidney, pancreas, yeast, milk; vitamin supplement.

Calcium alginate Stabilizer and thickener; texturizer Extracted from seaweeds. Widespread food use.

Calcium carbonate Nutrient Mineral supplement.

Calcium lactate Preservative General purpose and/or miscellaneous use.

Calcium phosphate Leavening agent; sequestrant, General purpose and/or miscellaneous use; mineral supplement. nutrient

Calcium propionate Preservative Bakery products, alone or with sodium propionate; inhibits mold and other microorganisms.

Calcium silicate Anticaking agent Used in baking powder, salt, and food; GRAS for use in baking powder and salt.

Canthaxanthin Color Widely distributed in nature. Color for foods; more red than carotene.

Caramel Color Miscellaneous and color for foods.

Carob bean gum Stabilizer and thickener Extracted from bean of carob tree (Locust bena). Numerous foods like confections, syrups, cheese spreads, frozen desserts, and salad dressings.

Carrageenan Emulsifier; stabilizer and thickener Extracted from seaweed. A variety of foods, primarily those with a water or milk base, especially ice cream.

Cellulose Emulsifier; stabilizer and thickener Component of all plants. Inert bulking agent in foods; may be used to reduce caloric content of food.

(Continued)

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Common Food Additives F-2

Appendix F (continued)

Name Function Food Use and Comments

Citric acid Preservative; antioxidant: Widely distributed in nature in both plants and animals. Miscellaneous use; pH control agent; sequestrant used in lard, shortening, sausage, margarine, chili con carne, cured meats, and freeze-dried meats.

Citrus Red No. 2 Color Coloring skins of oranges.

Cochineal Color Derived from the dried female insect, Coccus cacti. Provides red color for such foods as meat products and beverages.

Corn endosperm oil Color Source of xanthophyll for yellow color. Used in chicken feed to color yolks of eggs and chicken skin.

Cornstarch Anticaking agent; drying agent; Digestible polysaccharide used in many foods often in a modified form; formulation aid; processing aid; example foods include baking powder, baby foods, soups, sauces, pie fillings, surface-finishing agent imitation jellies, custards, and candies.

Corn syrup Flavoring agent; humectant; Derived from hydrolysis of cornstarch. Employed in numerous foods, such as nutritive sweetener; preservative baby foods, bakery products, toppings, meat products, beverages, condiments, and confections.

Dextrose (glucose) Flavoring agent; humectant; Derived from cornstarch. Major users of dextrose are confection, wine, and nutritive sweetener; synergist canning industries; used to flavor meat products; used in production of caramel.

Diglycerides Emulsifiers Uses include frozen desserts, lard, shortening, and margarine.

Dioctyl sodium sulfosuccinate Emulsifier; processing aid; surface Employed in gelatin dessert, dry beverages, fruit juice drinks, and active agent noncarbonated beverages with cocoa fat; used in production of cane sugar and in canning.

Disodium guanylate Flavor enhancer Derived from dried fish or seaweed. Variety of uses.

Disodium inosinate Flavor adjuvant Derived from dried fish or seaweed; sodium guanylate a by-product. Variety of uses.

EDTA (ethylenedi- aminetetraacetic Antioxidant; sequestrant Calcium disodium and disodium salt of EDTA employed in a variety of foods acid) including soft drinks, alcoholic beverages, dressings, canned vegetables margarine, pickles, sandwich spreads, and sausage.

FD&C colors: Blue No. 1, Color Coloring foods in general. Red No. 40, Yellow No. 5

Gelatin Stabilizer and thickener; texturizer Derived from collagen. Employed in many foods including confectionery, jellies, and ice cream.

Glycerine (glycerol) Humectant Miscellaneous and general purpose additive.

Grape skin extract Color Colorings for carbonated drinks, beverage bases, ades, and alcoholic beverages.

Guar gum Stabilizer and thickener; texturizer Extracted from seeds of the guar plant. Employed in such foods as cheese, salad dressings, ice cream, and soups.

Gum arabic Stabilizer and thickener; texturizer Gummy exudate of Acacia plants. Used in a variety of foods.

Gum ghatti Stabilizer and thickener; texturizer Gummy exudate of plant growing in India and Ceylon. A variety of food uses.

Hydrogen peroxide Bleaching agent Modification of starch and bleaching tripe; bleaching agent.

Hydrolyzed vegetable (plant) Flavor enhancer To flavor various meat products. protein

Invert sugar Humectant; nutritive sweetener Primarily used in confectionery and brewing industry.

(Continued)

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F-3 Appendix F

Appendix F (continued)

Name Function Food Use and Comments

Iron Nutrient Dietary supplements and foods.

Iron-ammonium citrate Anticaking agent Used in salt.

Karaya gum Stabilizer and thickener Derived from dried extract of Sterculia urens. Variety of food uses; a substitute for tragacanth gum.

Lactic acid Preservative, pH control Normal product of human metabolism. Numerous uses in foods and beverages; a miscellaneous general purpose additive.

Lecithin (phospha-tidylcholine) Emulsifier; surface active agent Normal tissue component of the body; naturally occurring in eggs; commercially derived from soybeans. Margarine, chocolate and wide variety of other uses.

Mannitol Anticaking; nutritive sweetener; Special dietary foods. A sugar alcohol. stabilizer and thickener; texturizer

Methylparaben Preservative Food and beverages.

Modified food starch Drying agent; formulation aid; Digestible polysaccharide used in many foods and stages of food processing; processing aid; surface finishing examples include baking powder, puddings, pie fillings, baby foods, soups, agent sauces, candies, etc.

Monoglycerides Emulsifiers Widely used in foods such as frozen desserts, lard, shortening and margarine.

MSG (monosodium glutamate) Flavor enhancer To enhance the flavor of a variety of foods including various meat products.

Papain Texturizer Used as a meat tenderizer. Achieves results through enzymatic action.

Paprika Color; flavoring agent To provide coloring and/or flavor to foods.

Pectin Stabilizer and thickener; texturizer Richest source of pectin is lemon and orange rind; present in cell walls of all plant tissues. Used to prepare jellies and similar foods.

Phosphoric acid pH control Used to increase effectiveness of antioxidants in lard and shortening.

Polyphosphates Nutrient; flavor improver; Numerous food uses. sequestrant; pH control

Polysorbates Emulsifiers; surface active agent Polysorbates designated by numbers such as 60, 65, and 80; variety of food uses including baking mixes, frozen custards, pickles, sherbets, ice creams, and shortening.

Potassium alginate Stabilizer and thickener; texturizer Extracted from seaweed. Wide usage.

Potassium bromate Flour treating agent Employed in flour, whole wheat flour, and fermented malt beverages, and to treat malt.

Potassium iodide Nutrient Added to table salt or used in mineral preparations as a source of dietary iodine.

Potassium nitrite Curing and pickling agent To fix color in cured products such as meats.

Potassium sorbate Preservative Inhibits mold and yeast growth in foods such as wines, sausage casings, and margarine.

Proplonic acid Preservative Mold inhibitor in breads and general fungicide; used in manufacture of fruit flavors.

Proply gallate Antioxidant; preservative Used in products containing oil or fat; employed in chewing gum; used to retard rancidity in frozen fresh pork sausage.

Propylene glycol Emulsifier; humectant; stabilizer Miscellaneous and/or general purpose additive; uses include salad dressings, and thickener; texturizer ice cream, ice milk, custards, and a variety of other foods.

(Continued)

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Common Food Additives F-4

Appendix F (continued)

Name Function Food Use and Comments

Propylparaben Preservative Fungicide; controls mold in sausage casings; GRAS additive.

Saccharin Nonnutritive sweetener Special dietary foods and a variety of beverages; baked products; tabletop sweeteners.

Saffron Color; flavoring agent Derived from plant of western Asia and southern Europe. Used to color sausage casings, margarine, or product branding inks.

Silicon dioxide Anticaking agent Used in feed or feed components, beer production, production of special dietary foods; ink dilutent for marking fruits and vegetables.

Sodium acetate pH control; preservative Miscellaneous and/or general purpose use; meat preservation.

Sodium alginate Stabilizer and thickener; texturizer Extracted from seaweed; widespread food use.

Sodium aluminum sulfate Leavening agent Baking powders, confectionery; sugar refining.

Sodium benzoate Preservative To retard flavor reversion (i.e., margarine).

Sodium bicarbonate Leavening agent; pH control Separation of fatty acids and glyceroil on rendered fats; neutralize excess and clean vegetables in rendered fats, soups, and curing pickles.

Sodium chloride (salt) Flavor enhancer; formulation acid; Widespread use of salt in many foods. preservation

Sodium citrate pH control; curing and pickling Evaporated milk; miscellaneous and/or general purpose food use; accelerate agent; sequestrant color fixing in baking products.

Sodium diacetate Preservative; sequestrant An inhibitor of molds and rope-forming bacteria in baking products.

Sodium nitrate (Chile Saltpeter) Curing and pickling agent; Used with or without sodium nitrite in smoked, cured fish; cured meat preservative products.

Sodium nitrite Curing and pickling agent; May be used with sodium nitrate in smoked, cured fish, cured meat products, preservative and pet foods.

Sodium propionate Preservative A fungicide and mold preventative in bakery products, alone or with calcium propionate.

Sorbic acid Preservative Fungistatic agent for foods, especially cheeses; other uses include baked goods, beverages, dried fruits, fish, jams, jellies, meats, pickled products, and wines.

Sorbitan monostearate Emulsifier; stabilizer and thickener Widespread food usage such as whipped toppings, cakes, cake mixes, confectionery, icings, and shortenings; also many nonfood uses.

Sorbitol Humectant; nutritive sweetener; Occurs naturally in berries, cherries, plums, pears, and apples; a sugar alcohol. stabilizer and thickener, Examples of use include chewing gum, meat products, icings, dairy products, sequestrant beverages, and pet foods.

Sucrose (table sugar) Nutritive sweetener; preservative Sugar occurs naturally in some fruits and vegetables. The most widely used additive; used in beverages, baked goods, candies, jams and jellies—an endless list including meat products.

Tagetes (Aztec marigold) Color Source is flower petals of Aztec marigold. To enhance yellow color of chicken skin and eggs, incorporated in chicken feed.

Tartaric acid pH control Occurs free in many fruits, free or combined with calcium, magnesium, or potassium. In the soft drink industry, confectionery products, bakery products, and gelatin desserts.

Titanium dioxide Color For coloring foods generally, except standardized foods; used for coloring ingested and applied drugs.

(Continued)

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F-5 Appendix F

Appendix F (continued)

Name Function Food Use and Comments

Tocopherols (vitamin E) Antioxidant; nutrient To retard rancidity in foods containing fat; used as a supplement.

Tragacanth gum Stabilizer and thickener; texturizer Derived from the plant Astragalus gummifier.

Turmeric Color Derived from rhizome of Curcuma longa. Food use in general, except standardized foods; to color sausage casings, margarine or shortening; ink for branding or marking products.

Vanilla Flavoring agent Used in various bakery products, confectionery and beverages; natural flavoring extracted from cured, full-grown unripe fruit of Vanilla panifolia.

Vanillin Flavoring agent and adjuvant Widespread confectionery, beverage, and food use; synthetic form of vanilla.

Yellow prussiate of soda Anticaking agent Employed in salt.

Source: Adapted from WHITNEY/ROLFES. Understanding Nutrition, 11E. Copyright © 2008 Wadsworth, a part of Cengage Learning, Inc. Reproduced by permission. www.cengage. com/permissions. *A mole is a certain number (about 6 3 1023) of molecules. The pH of a solution is defi ned as the negative logarithm of the hydrogen ion concentration of the solution. Thus, if the concentration is 10–2 (moles per liter), the pH is 2; if 10–8, the pH is 8; and so on.

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Glossary

Acceptable Daily Intake (ADI) The Astringency A sensory phenomenon alteration of a gene in a bacterium, plant, amount of food additive that can be safely characterized by a dry, puckery feeling in the or animal for the purpose of changing one ingested daily over a person’s lifetime. mouth. or more of its characteristics. Adenosine triphosphate (ATP) Atoms The basic building blocks of Bisque Traditionally, a cream soup made Adenosine triphosphate is a universal matter; individual elements found on the from shellfish. Marketers sometimes label energy compound in cells obtained from the periodic table. creamed vegetable soups as bisques. metabolism of carbohydrate, fat, or protein. Au gratin Food prepared with a browned Blanch To dip a food briefly into boiling The energy of ATP, which is located in high- or crusted top. A common technique is to water. energy phosphate bonds, fuels chemical cover the food with a bread crumb/sauce Blind bake To bake an unfilled piecrust. work at the cellular level. mixture and pass it under a broiler. Bloom Cottony, fuzzy growth of molds. Agglomerate A process in which small Au jus Served with its own natural juices; particles gather into a mass or ball. In the a term usually used in reference to roasts. Body The consistency of frozen desserts case of milk, the protein particles regroup as measured by their firmness, richness, into larger, more porous particles. Bacteria One-celled microorganisms viscosity, and resistance to melting. abundant in the air, soil, water, and/or Aging Holding meat after slaughter to organic matter (i.e., the bodies of plants Boiling point The temperature at which improve texture and tenderness. A ripen- and animals). a heated liquid begins to boil and changes ing that occurs when carcasses are hung in to a gas. refrigeration units for longer periods than Baking powder A chemical leavener consisting of a mixture of baking soda, acid(s), Bouillon A broth made from meat and that required for the reversal of rigor mortis. and an inert filler such as cornstarch. vegetables and then strained to remove any À la meunière Fish seasoned, lightly solid ingredients. Baking soda A white chemical leavening floured, and sautéed in clarified butter or oil powder consisting of sodium bicarbonate. Bouquet garni A bundle of parsley, and served with a sauce made with butter thyme, bay leaf, and whole black pepper and parsley. Barding Tying thin sheets of fat or bacon rolled in a leek and tied together with over lean meat to keep the meat moist Albedo The white, inner rind of citrus twine. during roasting. The sheets of fat are often fruits, which is rich in pectin and aromatic removed before serving. Bran The hard outer covering just under oils. the husk that protects the grain’s soft Baste To add a liquid, such as drippings, Al dente Meaning “to the tooth” in endosperm. melted fat, sauce, fruit juice, or water, to the Italian, it refers to pasta that is tender, yet surface of food (usually roasting meat) to Broth Stock made from meat or meat/ firm enough to offer some resistance to the help prevent drying. bone combinations and some water with teeth. little or no flavoring. Broths are seldom Batter A flour mixture that contains more Amphoteric Capable of acting chemically reduced (simmered until much of the water water than a dough does and whose consis- as either acid or base. evaporates) and therefore not as strong- tency ranges from pourable to sticky. flavored as stocks. Antibiotic A substance used to prevent Beading The formation of tiny syrup or treat infectious diseases by inhibiting or Brown stock The stock resulting from droplets on the surface of a baked meringue. destroying the responsible microorganism. browning bones and/or meat prior to sim- Beurre manié (pronounced burr mahn- mering them. Antioxidant A compound that inhibits YAY ) A thickener that is a soft paste made oxidation, which can cause deterioration Calorie (kcal) The amount of energy from equal parts of soft butter and flour and rancidity. required to raise 1 kilogram of water 1°C blended together. (measured between 14.5°C and 15.5°C at Aromatic compound A compound that Bile A digestive juice made by the liver from normal atmospheric pressure). (Small “c” has a chemical configuration of a hexagon. cholesterol and stored in the gall bladder. calorie is defined by the amount of energy Artesian water Water that has surfaced Biological value The percentage of required to heat 1 “gram” of water.) on its own from an aquifer, rather than protein in food that can be utilized by an Candling A method of determining being pumped. animal for growth and maintenance. High- egg quality based on observing eggs held Aspic A clear gel prepared from stock or quality, complete proteins are considered to against a light. fruit or vegetable juices. have a high biological value. Caramelization A process in which dry As purchased (AP) The total amount of Biotechnology Previously called ge- sugar, or sugar solution with most of its food purchased prior to any preparation. netic engineering, this term describes the water evaporated, is heated until it melts

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G-2 Glossary

into a clear, viscous liquid and, as heat- Congener Alcohol by-product such as Crumbing A ceremonious procedure of ing continues, turns into a smooth, brown methanol or wood alcohol. Russian service in which a waiter, using a napkin or silver crumber, brushes crumbs off mixture. Connective tissue A protein structure the tablecloth into a small container resem- Carryover cooking The phenomenon in that surrounds living cells, giving them bling a tiny dust pan. which food continues to cook after it has structure and adhesiveness within them- been removed from the heat source as the selves and to adjacent tissues. Crustacean An invertebrate animal with a segmented body covered by an exoskele- heat is distributed more evenly from the Consistency Describes a food’s firmness ton consisting of a hard upper shell and a outer to the inner portion of the food. or thickness. soft under shell. Casein The primary protein (80%) found Consommé A richly flavored soup stock Crystalline candy Candies formed from in milk; it can be precipitated (solidified out that has been clarified and made transpar- of solution) with acid or certain enzymes. sugar solutions yielding many fine, small ent by the use of egg whites. crystals. Catechins Flavonoid pigments that are a Convection The transfer of heat by mov- subgroup of the flavonol pigments. Crystallization The precipitation of crys- ing air or liquid (water/fat) currents through tals from a solution into a solid, geometric Chalaza (pl. chalazae) The ropy, twisted and/or around food. network. strands of albumen that anchor the yolk to Co-op Work-study program with a cor- the center of the thick egg white. Culture The ideas, customs, skills, and art poration that is often customized for the of a group of people in a given period of Chemethesis The ability to feel a food’s student. civilization. chemical properties (e.g., cool mints or hot Country of Origin labeling The required Curd The coagulated or thickened part of chili peppers). identification of the country of origin on milk. Chiffon cake A cake made by combining the label for fresh red meat (beef, pork, Cure To preserve food through the use the characteristics found in both shortened lamb, veal), marinated products (marinated of salt and drying. Sugar, spices, or nitrates and unshortened cakes. meats), seafood, produce, and peanuts. may also be added. Clarified butter Butter that will not burn Court bouillon Seasoned stock contain- Curing To expose cheese to controlled because its milk solids and water have been ing white wine and/or vinegar. temperature and humidity during aging. removed. Cover The table setting, including the Cuticle (bloom) A waxy coating on an Clarify To make or become clear or pure. place mat, flatware, dishes, and glasses. eggshell that seals the pores from bacterial Coagulate To clot or become semisolid. Creaming Method A procedure of cake contamination and moisture loss. In milk, denatured proteins often separate batter mixing in which the shortening and Cycle menu A menu that consists of 2 from the liquid by coagulation. sugar are first combined at slow or medium or more weeks, usually 3 or 4, that cycles Coagulation The clotting or precipita- speed until the mixture becomes aerated, through a certain order of meals. Cycle tion of protein in a liquid into a semisolid followed by the addition of eggs and, in menus offer a combination of variety and compound. alternate small portions, of milk and flour controlled costs. while mixing continues. Codex Alimentarius Commission The Deglaze To add liquid to pan drippings international organization that develops Critical control point (CCP) A point in followed by simmering/stirring to dissolve international food standards, codes of the HACCP process that must be controlled and loosen cooked-on particles sticking to practice, and other guidelines to protect to ensure the safety of the food. the bottom of the pan. consumers’ health. Cross-contamination The transfer of Degorge To peel and slice vegetables, Collagen A pearly white, tough, and bacteria or other microorganisms from one sprinkle them with salt, and allow them fibrous protein that provides support to food to another. to stand at room temperature until muscle and prevents it from overstretching. Cruciferous A group of indole- droplets containing bitter substances It is the primary protein in connective tissue. containing vegetables named for their form on the surface; the moisture is then removed. Colloidal dispersion A solvent containing cross-shaped blossoms; they are reported particles that are too large to go into solu- to have a protective effect against cancer Dehydrate To remove at least 95% of the water from foods through exposure to high tion, but not large enough to precipitate out. in laboratory animals. Examples include broccoli, brussels sprouts, cabbage, cauli- temperatures. Complete protein A protein, usually flower, kale, mustard greens, rutabaga, Delaney Clause A clause added to the from animal sources, that contains all the kohlrabi, and turnips. Food, Drug, and Cosmetic Act of 1938 stipu- essential amino acids in sufficient amounts lating that “no additive shall be deemed to for the body’s maintenance and growth. Crumb The cell structure appearing when a baked product is sliced. Evaluation is be safe if it is found to induce cancer when Compound A substance whose molecules based on cell size (called open if medium ingested by man or animal.” consist of unlike atoms. to large, or closed if small), cell shape, and Denaturation The irreversible process in Conduction The direct transfer of heat cell thickness (thin walls occur in fine crumb, which the structure of a protein is disrupted, from one substance to another that it is whereas thick walls predominate in a coarse resulting in partial or complete loss of contacting. crumb). function.

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Glossary G-3

Density The concentration of matter Emulsion A liquid dispersed in another Flocculation A partial gel in which measured by the amount of mass per unit liquid with which it is usually immiscible only some of the solid particles colloidally volume. Objects with a higher density weigh (incapable of being mixed). dispersed in a liquid have solidified. more for their size. Endosperm The largest portion of the Foam A colloidal dispersion of a gas in a Dextrinization The breakdown of starch grain, containing all of the grain’s starch. liquid. molecules to smaller, sweeter-tasting dextrin Enriched Foods that have had certain nu- Food additive A substance added in- molecules in the presence of dry heat. trients, which were lost through processing, tentionally or unintentionally to food that Dextrose equivalent (DE) A measure- added back to levels established by federal becomes part of the food and affects its ment of dextrose concentration. A DE of 50 standards. character. means the syrup contains 50% dextrose. Enrobe To coat food with melted Foodborne illness An illness transmitted Dietary fiber The undigested portion of chocolate that hardens to form a solid to humans by food. carbohydrates remaining in a food sample casing. Food Code An FDA publication updated after exposure to digestive enzymes. Enzymatic browning A reaction in which every two years that shows food service Dietitian (registered dietitian or RD) an enzyme acts on a phenolic compound in organizations how to prevent foodborne A health professional who counsels people the presence of oxygen to produce brown- illness while preparing food. about their medical nutrition therapy colored products. Food cost Often expressed as a percent- (diabetic, low-cholesterol, low-sodium, etc.). Enzyme A protein that catalyzes (causes) age obtained by dividing the raw food cost Registration requirements consist of complet- a chemical reaction without itself being al- by the menu price. ing an approved 4-year college degree, exam, tered in the process. Food group plan A diet-planning tool internship, and ongoing continuing education. Essential nutrients Nutrients that the that “groups” foods together based on Distillation A procedure in which pure body cannot synthesize at all or in amounts nutrient and calorie (kcal) content and then liquid is obtained from a solution by boiling, necessary to meet the body’s needs. specifies the amount of servings a person condensation, and collection of the con- Essential oil An oily substance that is should have based on their recommended densed liquid in a separate container. volatile (easily vaporized), with 100 times calorie (kcal) intake. Distilled water Water that has been puri- the flavoring power of the material from Food infection An illness resulting from fied through distillation to remove minerals, which it originated. ingestion of food containing large numbers pathogens, and other substances. Eviscerate To remove the entrails from of living bacteria or other microorganisms. Diverticulosis An intestinal disorder the body cavity. Food intoxication An illness resulting characterized by pockets forming out from Extractives Flavor compounds con- from ingestion of food containing a toxin. the digestive tract, especially the colon. sisting of nonprotein, nitrogen sub- Forecast A predicted amount of food that Dough A flour mixture that is dry enough stances that are end products of protein will be needed for a food service operation to be handled and kneaded. metabolism. within a given time period. Drug A product able to treat, prevent, Fermentation The conversion of carbo- Fortified Foods that have had nutrients cure, mitigate, or diagnose a disease or hydrates to carbon dioxide and alcohol by added that were not present in the original disease symptom. yeast or bacteria. food. Drupes Fruit with seeds encased in a pit. Finfish Fish that have fins and internal Free radical An unstable molecule that is Examples are apricots, cherries, peaches, skeletons. extremely reactive and that can damage cells. and plums. Fire point The temperature at which a Freeze-dry To remove water from food Dry-heat preparation A method of cook- heated substance (such as oil) bursts into when it is in a frozen state, usually under a ing in which heat is transferred by air, radia- flames and burns for at least 5 seconds. vacuum. tion, fat, or metal. Flash point The temperature at which Freezer burn White or grayish patches Edible coating A thin layer of edible tiny wisps of fire streak to the surface of a on frozen food caused by water evaporating material, such as natural wax, oil, or heated substance (such as oil). into the package’s air spaces. petroleum-based wax, that serves as a Flatware Eating and serving utensils (e.g., Freezing point The temperature at which barrier to gas and moisture. knives, forks, and spoons). a liquid changes to a solid. Edible portion (EP) Food in its raw state, Flavor The combined sense of taste, odor, Fruit The edible part of a plant developed minus that which is discarded—bones, fat, and mouthfeel. from a flower. skins, and/or seeds. Flavoring Substance that adds a new Fumet A flavorful fish stock made with Electrolyte An electrically charged ion in flavor to food. white wine. a solution. Flavor reversion The breakdown (oxida- Functional food A food or beverage that Emulsifier A compound that possesses tion) of an essential fatty acid, linolenic acid, imparts a physiological benefit that en- both water-loving (hydrophilic) and water- found in certain vegetable oils, leading to an hances overall health, helps prevent or treat fearing (hydrophobic) properties so that it undesirable flavor change prior to the start a disease or condition, or improves physical/ disperses in either water or oil. of actual rancidity. mental performance.

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G-4 Glossary

Gaping The separation of fish flesh into Halal An Arabic word meaning “permis- Imitation milk A product defined by the flakes that occurs as the steak or fillet ages. sible.” Usually refers to permissible foods FDA as having the appearance, taste, and function of its original counterpart but as Gelatinization The increase in volume, under Islamic law. being nutritionally inferior. viscosity, and translucency of starch gran- Heat of solidification The temperature ules when they are heated in a liquid. at which a substance converts from a liquid Incomplete protein A protein, usually to a solid state. from plant sources, that does not provide all Gene A unit of genetic information in the the essential amino acids. chromosome. Heat of vaporization The amount of heat required to convert a liquid to a gas. Induction The transfer of heat energy to a Generally Recognized as Safe (GRAS) neighboring material without contact. list A list of compounds exempt from the Heat shock Repeated cycles of tempera- food additive definition because they are ture fluctuations from cold to warm and Interesterification A commercial process generally recognized as safe based on “a rea- back that cause larger ice crystal growth, that rearranges fatty acids on the glycerol sonable certainty of no harm from a product reducing frozen dessert quality. molecule in order to produce fat with a smoother consistency. under the intended conditions of use.” Herb A plant leaf valued for its flavor or Interfering agent A substance added to Genetically modified organisms (GMOs) scent. the sugar syrup to prevent the formation of Plants, animals, or microorganisms that have Hermetically sealed Refers to foods that large crystals, resulting in a candy with a had their genes altered through genetic engi- have been packaged airtight by a commer- waxy, chewy texture. neering using the application of recombinant cial sealing process. deoxyribonucleic acid (rDNA) technology. Internships Corporate internships are High-conversion corn syrups Corn syr- temporary job positions (usually for Germ The smallest portion of the grain, ups with a dextrose equivalent over 58. 3 months during the summer or for 6 months, and the embryo for a future plant. Homogenization A mechanical process which includes a summer and a semester) Glaze A sugar-coated icing poured over that breaks up the fat globules in milk into in industry, government, or academia. pies or pastries that hardens to provide much smaller globules that do not clump Dietetic internships are supervised practice flavor and structure. The word glaze is used together and are permanently dispersed in a experiences that average 12 months (6 to both for pastries and soup stocks, but they very fine emulsion. 24 months). have different meanings. Hops The dried fruit of the Humulus Invert sugar An equal mixture of glucose Glaze A flavoring obtained from soup lupulus plant, which grows in the Pacific and fructose, created by hydrolyzing sucrose. stock that has been concentrated by evapo- Northwest of the United States. Ionize To separate a neutral molecule into ration until it attains a syrupy consistency Hormone A substance (usually a peptide electrically charged ions. with a highly concentrated flavor. or steroid) produced by one tissue and sent Irradiation A food preservation process Gluten The protein portion of wheat flour through the bloodstream to another tis- in which foods are treated with low doses of with the elastic characteristics necessary for sue site to act physiologically (growth or gamma rays, X-rays, or electrons. metabolism). the structure of most baked products. Job description An organized list of duties Good Manufacturing Practices A set Humectant A substance that attracts used for finding qualified applicants, training, of regulations, codes, and guidelines for the water to itself. If added to food, it increases performance appraisal, defining authority and manufacture of food products, drugs, medi- the water-holding capacity of the food and responsibility, and determining salary. cal devices, diagnostic products, and active helps to prevent it from drying out by lower- Julienne To cut food lengthwise into very pharmaceutical ingredients (APIs). ing the water activity. thin, stick-like shapes. Grading The voluntary process in which Husk The rough outer covering protecting Kinetic energy Energy associated with foods are evaluated for yield (a 1 to 5 a grain. motion. grading for meats only) and quality (Prime, Hydrogenation A commercial process Knead To work the dough into an elastic Choice, AA, A, Fancy, etc.). in which hydrogen atoms are added to the mass by pushing, stretching, and folding it. double bonds in monounsaturated or poly- Gram A metric unit of weight. One gram Kosher From Hebrew, food that is “fit, unsaturated fatty acids to make them more (g) is equal to the weight of 1 cubic centi- right, proper” to be eaten according to saturated. meter (cc) or milliliter (mL) of water (under Jewish dietary laws. a specific temperature and pressure). Hydrolysis A chemical reaction in which Lamination The arrangement of alternat- ® water (hydro) breaks (lysis) a chemical bond GRE The Graduate Record Examination , ing layers of fat and flour in rolled pastry in another substance, splitting it into two or a general test that measures verbal reason- dough. During baking, the fat melts and more new substances. ing, quantitative reasoning, critical thinking, leaves empty spaces for steam to lift the and analytical writing skills. Hydrophilic A term describing “water- layers of flour, resulting in a flaky pastry. loving” or water-soluble substances. Gustatory Relating to the sense of taste. Larding Inserting strips of bacon, salt HACCP Hazard Analysis and Critical Hydrophobic A term describing “water- pork, or other fat into slits in the meat with Control Point System, a systematized ap- fearing” or nonwater-soluble substances. a large needle. proach to preventing foodborne illness dur- Hygroscopic Having the ability to attract Latent heat The amount of energy in ing the production and preparation of food. and retain moisture. calories (kcal) per gram absorbed or emitted

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Glossary G-5

as a substance undergoes a change in state magnesium, and sodium (sodium bicarbon- Nuclei Small aggregates of molecules serv- (liquid/solid/gas). ate, sodium carbonate, sodium chloride), ing as the starting point of crystal formation. Legumes Members of the plant family and sometimes iron or hydrogen sulfide. Nutraceutical A bioactive compound Leguminosae that are characterized by Mirepoix A collection of lightly sautéed, (nutrients and nonnutrients) that has health growing in pods. Vegetable legumes include chopped vegetables (a 2:1:1 ratio by weight benefits. beans, peas, and lentils. of onions, celery, and carrots) flavored with Nutrition Care Process and Model A Maillard reaction The reaction between spices and herbs (sage, thyme, marjoram, standardized model to guide registered a sugar (typically reducing sugars such and chopped parsley are the most common). dietitians and dietetic technicians, in provid- as glucose/dextrose, fructose, lactose, or Modified starch A starch that has been ing high quality nutrition care. maltose) and a protein (specifically the chemically or physically modified to create Nutrient content claims Food label de- nitrogen in an amino acid), resulting in unique functional characteristics. scriptions communicating the amount of a the formation of brown complexes. Moist-heat preparation A method of nutrient or dietary substance contained in a Marbling Fat deposited in the muscle that cooking in which heat is transferred by wa- food or beverage. can be seen as little white streaks or drops. ter, any water-based liquid, or steam. Nutrients Food components that nourish Masa A word that means “dough” in Mold A fungus (a plant that lacks chlo- the body to provide growth, maintenance, Mexico. It is made by cooking corn in water, rophyll) that produces a furry growth on and repair. after which it is ground into a pourable organic matter. Nutrigenomics A field of study focus- slurry. Masa is often used to make tortillas, Molecule A unit composed of one or ing on genetically determined, biochemical tamales, and many commercial corn-based more types of atoms held together by pathways linking specific dietary substances snacks. chemical bonds. with health and disease. Mealy A pastry with a grainy or less flaky Mollusk An invertebrate animal with a Objective tests Evaluations of food texture, created by coating all of the flour soft unsegmented body usually enclosed in quality that rely on numbers generated by with fat. a shell. laboratory instruments, which are used to Medical foods A food to be taken under the quantify the physical and chemical differ- Monograph A summary sheet (fact sheet) supervision of a physician and intended for the ences in foods. describing a substance in terms of name dietary management of a disease/condition (common and scientific), chemical constitu- Ohmic heating A food preservation pro- for which distinctive nutritional requirements ents, functional uses (medical and common), cess in which an electrical current is passed are established by scientific evaluation. dosage, side effects, drug interactions, and through food, generating enough heat to Medical nutrition therapy Dietary references. destroy microorganisms. therapy that applies the nutrition care Mother sauce A sauce that serves as the Olfactory Relating to the sense of process (NCP) in clinical settings to man- springboard from which other sauces are smell. age nutrition-related diseases such as heart prepared. Omega-3 fatty acids A category of disease, diabetes, cancer, renal disease, liver polyunsaturated fatty acids in which the failure, and others. Registered dietitians, as Mycotoxin A toxin produced by a mold. first double bond is three carbons from the part of the health care team, contribute to Myocommata Large sheets of very thin methyl (CH ) end; examples are eicosap- the patient’s care by providing this dietary 3 connective tissue separating the myotomes. entaenoic acid (EPA) and docosahexaenoic therapy often referred by a physician. Myotomes Layers of short fibers in fish acid (DHA). Melting point The temperature at which muscle. Organizational chart A descriptive dia- a solid changes to a liquid state (liquid/ gram showing the administrative structure solid/gas). Noncrystalline (amorphous) candy Candies formed from sugar solutions that of an organization. Meniscus The imaginary line read at the did not crystallize. Osmosis The movement of a solvent bottom of the concave arc at the water’s through a semipermeable membrane to the surface. Nonnutritive sweeteners Food additives requiring FDA approval that provide side with the higher solute concentration, Methylxanthine A compound that stimu- sweetness with no or insignificant amounts equalizing solute concentration on both lates the central nervous system. of energy (calories/kcal). Also known sides of the membrane. Microorganism Plant or animal organ- as alternative sweeteners, sugar substi- Osmotic pressure The pressure or pull ism that can only be observed under the tutes, sugar replacers, and macronutrient that develops when two solutions of differ- microscope—bacteria, mold, yeast, virus, or substitutes. ent solute concentration are on either side animal parasite. Nontempered coating A coating resem- of a permeable membrane. Milk solids-not-fat (MSNF) Federal stan- bling chocolate that is not subject to bloom Outbreak Defined by the CDC as the oc- dard identifying the total solids, primarily because it is made with fats other than currence of two or more cases of a similar proteins and lactose, found in milk, minus cocoa butter. illness resulting from the ingestion of a the fat. No-observed-effect level (NOEL) The common food. Mineral water Water from natural no-observed-effect level is the level or dose Oven spring The quick expansion of springs having a strong taste or odor at which an additive is fed to laboratory ani- dough during the first 10 minutes of baking, due to small amounts of salts of calcium, mals without any negative side effects. caused by expanding gases.

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G-6 Glossary

Overrun The volume over and above the Prawn A large crustacean that resembles “weight of the evidence” qualifies them as volume of the original frozen dessert mix, shrimp but is biologically different. Large a health claim, these claims are not held caused by the incorporation of air during shrimp are often called by this name. to the standard of significant scientific freezing. Prebiotics Nondigestible food ingredients agreement. Parasite An organism that lives on or [generally fibers such as fructooligosac- Quality grades The USDA standards for within another organism at the host’s ex- charides (FOS) and inulin] that support the beef, veal, lamb, and mutton. pense without any useful return. growth of probiotics. Quick bread Bread leavened with air, Parboil To partially boil, but not fully Precipitate To separate or settle out of a steam, and/or carbon dioxide from baking cook, a food. solution. soda or baking powder. Pascalization A food preservation process Prime (season) To seal the pores of a Radiation The transfer of heat energy in utilizing ultrahigh pressures to inhibit the pan’s metal surface with a layer of heated- the form of waves of particles moving out- chemical processes of food deterioration. on oil. ward from their source. Rancid The breakdown of the polyun- Pasteurization A food preservation Prion An infectious protein particle that saturated fatty acids in fats that results in process that heats liquids to 161°F (72°C) does not contain DNA or RNA. disagreeable odors and flavors. for 15 seconds, or 143°F (62°C) for Probiotics Live microbial food ingredients 30 minutes, in order to kill bacteria, yeasts, (i.e., bacteria) that have a beneficial effect Reducing sugars Sugars such as glucose, and molds. on human health. fructose, maltose, and others that have a reactive aldehyde or ketone group. Sucrose Patent flour The finest streams of flour. Process (processed) cheese A cheese is not a reducing sugar. made from blending one or more varieties Pathogenic Causing or capable of of cheese, with or without heat, and mixing Reduction The process in which a liquid causing disease. the result with other ingredients. is simmered or boiled until the volume is Peptide bond The chemical bond reduced through evaporation, leaving a Product recall Civil court action to seize between two amino acids. thicker, more concentrated, flavorful mass; or confiscate a product that is defective, or the product of this process. Percentage yield The ratio of edible to unsafe, filthy, or produced under unsanitary inedible or wasted food. conditions. Reference protein A standard against which to measure the quality of other Phenolic A chemical term to describe an Proof (alcohol) Alcoholic strength indi- proteins. Registered dietitians, as part of aromatic (circular) ring attached to one or cated by a number that is twice the percent the health care team, contribute to the more hydroxyl (–OH) groups. by volume of alcohol present. patient’s care by providing dietary therapy pH scale Measures the degree of acid- Proof (baking) To increase the vol- often pursuant to a physician’s referral. The ity or alkalinity of a substance, with 1 the ume of shaped dough through continued patient’s nutrition status is assessed prior most acidic, 14 the most alkaline, and 7 fermentation. to recommending a dietary plan to treat neutral. Proof box A large, specially designed medical conditions such as heart disease, Plain pastry Pastry made for producing container that maintains optimal tempera- diabetes, cancer, renal disease, liver failure, piecrusts, quiches, and main-dish pies. tures and humidity for the fermentation and and others. rising of dough. Plant stanol esters Naturally occurring Rennin An enzyme obtained from the inner lining of a calf’s stomach and sold com- substances in plants that help block absorp- Protein complementation Two mercially as rennet. tion of cholesterol from the digestive tract. incomplete-protein foods, each of which supplies the amino acids missing in the Respiration rate The rate of carbon Plasticity The ability of a fat to be shaped other, combined to yield a complete dioxide produced from a given amount of or molded. protein profile. produce over a certain unit of time. Polymerization A process in which free P/S ratio The ratio of polyunsaturated fats Retail cuts Smaller cuts of meat ob- fatty acids link together, especially when to saturated fats. The higher the P/S ratio, the tained from wholesale cuts and sold to the overheated, resulting in a gummy, dark more polyunsaturated fats the food contains. consumer. residue and an oil that is more viscous and prone to foaming. Puff pastry A delicate pastry that puffs Retrogradation The seepage of water up in size during baking because of many out of an aging gel because of the contrac- Polymorphism The capability of solid alternating layers of fat and flour. tion of the gel (bonds tighten between the fats to change into several crystalline forms, Purified water Water that has undergone amylose molecules). Also known as syneresis each with its own melting point, crystal deionization, distillation, reverse osmosis, or weeping. structure, and solubility. or any other method that removes minerals, Rhizome An underground (usually) stem Polyphenol An organic compound with chemicals, and flavor. that generates (1) shoots that rise up and/ two or more phenols—carbon atoms struc- Qualified health claims An FDA term or horizontally to propagate new plants and tured into an aromatic ring with one or describing a relationship between a food, (2) roots that grow down to the ground. more hydroxyl (–OH) groups. food component, or dietary supplement Rigor mortis Latin for “stiffness of Pomes Fruit with seeds contained in a ingredient and reduced risk of a disease death,” the temporary stiff state following central core. Examples are apples and pears. or health-related condition. Although the death as muscles contract.

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Glossary G-7

Ripening The chemical and physical Sol A colloidal dispersion of a solid dis- Standards of Identity Requirements for changes that occur during the curing period. persed in a liquid. the type and amount of ingredients a food should contain in order to be labeled as that Rope The sticky, moist texture of breads Solubility The ability of one substance to food. resulting from contamination by Bacillus blend uniformly with another. Standards of Minimum Quality Mini- mesentericus bacteria. Solute Solid, liquid, or gas compounds mum quality requirements for tenderness, Roux A thickener made by cooking equal dissolved in another substance. color, and freedom from defects in canned parts of flour and fat. Solution A completely homogeneous mix- fruits and vegetables. Saturated solution A solution holding ture of a solute (usually a solid) dissolved in Starter A culture of microorganisms, usu- the maximum amount of dissolved solute at a solvent (usually a liquid). ally bacteria and/or yeasts, used in the pro- room temperature. Solvent A substance, usually a liquid, in duction of certain foods such as sourdough Scalloped Baked with milk sauce and which another substance is dissolved. bread, cheese, and alcoholic beverages. bread crumbs. Specifications Descriptive information Sterilization The elimination of all Scampi A crustacean found in Italy and used in food purchasing that defines the microorganisms through extended boiling/ not generally available in North America. minimum and maximum levels of accept- heating to temperatures much higher The term is often used incorrectly to de- able quality or quantity (i.e., U.S. grade, than boiling or through the use of certain scribe a popular shrimp dish. weight, size, fresh or frozen). chemicals. Score The technique of taking a sharp Specific gravity The density of a sub- Stock The foundational thin liquid of knife or a special blade called a lame and stance compared to another substance many soups, produced when meat, poultry, creating ¼- to ½-inch-deep slashes on the (usually water). seafood, and/or their bones, or vegetables risen dough’s top surface just prior to baking. are reduced (simmered) and strained. Specific heat The amount of heat Sear To brown the surface of meat by required to raise the temperature of 1 gram Storage eggs Eggs that are treated with brief exposure to high heat. of a substance 1°C. a light coat of oil or plastic and stored in high humidity at low refrigerator tempera- Searing Cooking that exposes a cut of Spice A seasoning or flavoring added to tures very close to the egg’s freezing point meat to very high initial temperatures; this food that is derived from the fruit, flowers, (29°F–32°F/ –1.5°C–0°C). is intended to seal the pores, increase flavor, bark, seeds, or roots of a plant. and enhance color by browning. Straight flour Flour containing all the Spore Encapsulated, dormant form different types of streams produced during Seasoning Any compound that enhances assumed by some microorganisms that milling. the flavor already found naturally in a food. is resistant to environmental factors that Seed To create nuclei or starting points would normally result in its death. Stream A division of milled flour based on particle size. from which additional crystals can form. Spring water Water that, according to Streusel topping A crunchy, flavorful Sensory or subjective tests Evaluations the FDA requirements, flows from its source topping that can be strewn over the top of of food quality based on sensory character- without being pumped and contains at least pies; it is made by combining flour, butter or istics and personal preferences as perceived 250 parts per million of dissolved solids. margarine, brown sugar, and possibly spices by the five senses. Stabilizer A compound such as vegetable (cinnamon) and chopped nuts (pecans, Shortened cake A cake made with fat. gum that attracts water and interferes with walnuts, or almonds). frozen ice crystal formation, resulting in a Shortening A fat that tenderizes, or Structure/function claims Statements smoother consistency in frozen desserts. shortens, the texture of baked products by identifying relationships between nutrients impeding gluten development, making them Standard Operating Procedures or dietary ingredients and body functions. softer and easier to chew. (SOPs) Established written procedures Sublimation The process in which a solid serving as compulsory instructions to be Silence cloth A piece of fabric placed changes directly to a vapor without passing followed out exactly in carrying out a given between the table and the tablecloth to through the liquid phase. protect the table, quiet the placement of operation. SOPs ensure quality control Substrate A substance that is acted upon, dishes and utensils, and keep the tablecloth through always carrying out operations in such as by an enzyme. from slipping. the same correct manner. Superglycerinated Describes a shorten- Simple syrup A basic mixture of boiled Standardized recipe A food service ing that has had mono- and diglycerides sugar and water. recipe that is a set of instructions describing how a particular dish is prepared by a added for increased plasticity. A thickener made by combining Slurry specific establishment. It ensures consistent Supersaturated solution An unstable starch and a cool liquid. food quality and quantity, the latter of solution created when more than the maxi- Small sauce A secondary sauce created which provides portion/cost control. mum solute is dissolved in solution. when a flavor is added to a mother sauce. Standards of Fill The amount of raw Surfactant Surface-active agent that Smoke point The temperature at which product that must be put into a container reduces a liquid’s surface tension to increase fat or oil begins to smoke. before liquid (brine or syrup) is added. its wetting and blending ability.

34981_32_GLOSS_pG1-G8.indd 7 4/30/10 6:00:13 PM Licensed to:

G-8 Glossary

Surimi Japanese for “minced meat,” a Turgor The rigid firmness of a plant cell Volume A measurement of three- fabricated fish product usually made from resulting from being filled with water. dimensional space that is often used to Alaskan pollack, a deep-sea whitefish, Ultrahigh-temperature (UHT) milk Milk measure liquids. which is skinned, deboned, minced, washed, that has been pasteurized using very high Water activity (aw) Measures the strained, and shaped into pieces to resemble temperatures, is aseptically sealed, and is amount of available (free) water in foods. crab, shrimp, or scallops. capable of being stored unrefrigerated for Water activity ranges from 0 to the highest Suspension A mixture in which particles up to 3 months. value of 1.00, which is pure water. too large to go into solution remain sus- Ultrapasteurization A process in which Weeping (syneresis) The escape of liquid pended in the solvent. a milk product is heated at or above 280°F to the bottom of a meringue or the forma- Sweat The stage of cooking in which (138°C) for at least 2 seconds. tion of pores filled with liquid. food, especially vegetables, becomes soft Unqualified health claim An FDA term Well water Water pumped from an aqui- and translucent. describing a relationship between a food, fer, an underground source of water. Syneresis The oozing out of the liquid food component, or dietary supplement Whey The liquid portion of milk, con- component of a gel. ingredient and reducing risk of a disease or health-related condition. Significant scientific sisting primarily of 93% water, lactose, Tannins Polymers of various flavonoid agreement supports these authorized claims. and whey proteins (primarily lactalbumin compounds, of which some of the larger and lactoglobulin). It is the watery com- ones yield reddish and brown pigments. Unshortened cake A cake made without ponent removed from the curd in cheese added fat. Temperature danger zone The tem- manufacture. Variety meats The liver, sweetbreads perature range that is ideal for bacterial White sauce A mixture of flour, milk, and (thymus), brain, kidneys, heart, tongue, growth; it is 40°F–140°F (4°C–60°C) for usually fat. consumers and 41°F–135°F (5°C–57°C) for tripe (stomach lining), and oxtail (tail of White stock The flavored liquid obtained retailers. cattle). by simmering the bones of beef, veal, Verification form Documentation Tempering The process of heating and chicken, or pork. cooling chocolate to specific temperatures, provided by the dietetic program direc- Whole grains Defined by the American making it more resistant to melting and tor to an individual who has completed Association of Cereal Chemists (AACC) as resulting in a smooth, glossy, hard finish. the undergraduate ADA course requirements approved by the ADA for that “foods made from the entire grain seed, Tenure track The process in which new particular academic institution. This form usually called the kernel, which consists of faculty members are hired as assistant is required for (1) acceptance into an the bran, germ, and endosperm.” professors and are on probation for approx- ADA internship and (2) taking the ADA Wholesale (primal) cuts The large cuts imately 5 years. If their yearly contract is examination. of an animal carcass, which are further di- renewed for 5 years in a row based on Vinaigrette A salad dressing consisting vided into retail cuts. satisfactory performance, they may apply for only of oil, vinegar, and seasoning. tenure (permanent hire) and promotion to Winterizing A commercial process that associate professor. The next and final step Vintage The year in which a wine was removes from vegetable oils the fatty acids is promotion to full professor. bottled; especially, an exceptionally fine that have a tendency to crystallize and make wine from a year with a good crop. the oils appear cloudy. Three-compartment sink A sink divided into three sections, the first for soaking and Virus An infectious microorganism con- Yeast A fungus (a plant that lacks chloro- washing, the second for rinsing, and the sisting of RNA or DNA that reproduces only phyll) that is able to ferment sugars and third for sanitizing. in living cells. that is used for producing food products TOEFL The Test of English as a Foreign Viscosity The resistance of a fluid to such as bread and alcohol. LanguageTM measures the ability of non- flowing freely, caused by the friction of its Yeast bread Bread made with yeast, native speakers to understand English as it molecules against a surface. which produces carbon dioxide gas through is spoken, written, and heard in colleges and Vitelline membrane The membrane sur- the process of fermentation, causing the universities. rounding the egg yolk and attached to the bread to rise. Truss To tie the legs and wings against chalazae. Yield grade The amount of lean meat on the body of the bird to prevent it from over- Volatile molecules Molecules capable of the carcass in proportion to fat, bone, and cooking before the breast is done. evaporating like a gas into the air. other inedible parts.

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Index

Note: Websites are listed at the end of each text chapter.

A in fl our mixtures, 382–84 Alcohols, sugar, 441–42, 449, 522 Amylases, 52, 315, 368, 383 AATA. See American Art Therapy in fruits, 304 Al dente, 360 alpha- and beta-amylase, 423 Association GRAS list, 599 Alexander the Great, 351, 435 Amylose/amylopectin, 39, 41, 42, 43 Abalone, 189, 199 in ice cream, 544 Alfalfa sprouts, 291–92 in staling of bread/baked goods, 381 ABGC. See American Board of Genetic in milk and milk products, 214 Algae, red tide, 76 in starches, 393 Counseling in processed meats, 157–58 Alginate, 45, 540, 545, 578 structure of, 393 Aborio rice, 357 in processed poultry, 176 Alitame, 443, 446 sweetness of toasted bread Acai, 311–12 purposes of, 56–59 Alkaloids, 3 and, 396 Acceptable Daily Intake (ADI), 599 regulation of, 593, 598–600 Allergies Analytical tests for food evaluation, of nonnutritive sweeteners, 442, 443 safety of, 599 food allergens, 76–77, 597 25, 28 Acceptable level in soft drinks, 552 genetically engineered foods and, 14 Anchovies, 196 of fi lth, 594 types of, 57–58 Allied health, careers in, 611–12 Angel food cake, 479, 480, 486 Accessory items, in table settings, 136 in vegetables, 275–76 Allowed claims on food labels, 597–98 Animal feeds, grains used to Accreditation Review Commission in wines, 568 Allspice, 113 make, 348 on Education for the Physician in yeast breads, 419–20 Almond cookies, 491 Anisakis simplex (herring worm), Assistant (ARC-PA), 611 Adenosine triphosphate (ATP), 142 Almond milk, 219 72, 73 Accrediting Council for Occupational Adipose (fatty) tissue, 143 Almond oil, 462 Anise (fennel), 113, 271 Therapy Education (ACOTE), 611 Advertising Alpha-amylase, 423 Anna, Duchess of Bedford, 489 Acesulfame-K (Sunette), 443, 444, federal regulation of, 592, 603, 605 Alternative medicine, 6 Annatto, 483 446, 552 in food selection, 13 Altitude, boiling point and, 35. See Anthocyanin, 272, 273, 287, 289 Acetic acid, 89 misleading, 603 also High-altitude adjustments Anthoxanthins, 272, 273, 287, 289 ACF. See American Culinary Federation Adzuki bean, 281 Aluminum pans, 424 Antibiotics Acid(s). See also Amino acids; Fatty Aerated candies, 525 Amaranth, 281, 356, 374 in meat production, 144–45 acids; pH Affective tests for food evaluation, Amebic dysentery, 73 in poultry production, 175–76 baking powder and, 378 25, 28 American Art Therapy Association resistance, 144 baking soda and, 378 Agar/agar gum, 44, 45, 540, 545 (AATA), 611 Anticarcinogens, 59 Clostridium botulinum growth Agglomerate, 221 American Association for the Antioxidants, 6, 55, 472, 473 and, 579 Aggregate fruit, 298 Advancement of Science, 610 added to baked goods, 419 effect on milk, 225 Aging American Association of Cereal added to cereal grains, 347 in fruits, 299, 319 of dough, 383 Chemists, 610 added to cured meats, 157 gelatinization inhibited by, of fl our, 374, 383 American Association of Colleges of added to functional beverages, 554 394–95, 404 of frozen desserts, 542 Pharmacy, 611 in fruits, 302, 315 in gel formation, 341 of meats, 142, 149–49, 150–51 American Association of Family & measuring, 312 meat tenderizing with, 151 of wine, 565 Consumer Sciences, 610 qualifi ed health claim for, 598 organic, 299, 554 Agricultural Marketing Act (1946), 601 American Board of Genetic Counseling structure/function claim for, 598 oxalic, 299 Air (ABGC), 611 vitamin E, 56 pH changes and, 37 aerated candies, 525 American Board of Nutrition, 610, 612 AOC. See American Orthoptic Council in soft drinks, 551, 552 aeration, 436 American Chemical Society, 610 AP. See As purchased in vegetables, 272 as leavening agent, 375 American College of Nutrition, 610, 612 Appearance, fats, 457 vegetable softening and, 287 Air-blast freezing, 580 American Culinary Federation Appert, Nicholas, 578 Acid coagulation, in cheese Air cell, 251 (ACF), 610 Apple cider, 80, 562 production, 235–36 À la meunière, 114, 202 American Dietetic Association (ADA), Applegate, Liz, 620 Acidity, low, 80 Albedo of citrus fruits, 300 9, 610, 612, 613, 614, 615, 616 Apples, 299, 300, 301, 305 Acidophilus milk, 223, 562 Albumen (egg white), 250, 267 American Institute of Nutrition, 610 coring of, 338 ACOTE. See Accrediting Council for foaming capacity of, 256–57, 267 American Oil Chemists’ Society, 610 enzymatic browning of, 54 Occupational Therapy Education folding, 261 American Orthoptic Council (AOC), 611 rotten, one spoils the barrel, 321 Acrolein, 467 meringues made from, 261 American paddlefi sh, 198 selecting, 304 Acrylamide, 75 proteins in, 250 American Physical Therapy Association storage of, 321 Actin, 142 whipping, 110 (APTA), 611 varieties of, 304 Actinomyosin, 142 Albumin, 369 American service, 135 Applesauce, 318 ADA. See American Dietetic Alcohol American Society for Hospital Food Apple wine (hard cider), 562, 566 Association Bureau of Alcohol, Tobacco, and Service Administrators, 610 Appliance thermometers, 86–87 Adams, Janet, 316 Firearms, 603–4, 605 American Society of Biological Apricots, 299, 301, 304, 305 Adaptation, 2 calories (kcal) from, 32 Chemists, 610 APTA. See American Physical Therapy Additives, food, 56–59, 157–58, government regulation of, 592, American Society of Clinical Nutrition Association Appendix F, F-1–F-5 603–4, 605 (ASCN), 610, 612 Arabinose, 39, 40 anti-staling, 431 used in pastries, 504 American Speech-Language-Hearing Arbroath smokies, 196 in baked goods, 382–84, Alcoholic beverages, 562–69, 570 Association, 611 ARC-PA. See Accreditation Review 419–20, 431 amount of alcohol in, 562–63 Amino acids, 50, 51. See also Commission on Education for in cakes, 483 beer, 563–64 Protein(s) the Physician Assistant in cereal grains, 347 calorie (kcal) content, 563 essential and non-essential, 50 Aroma. See Odors in cheese, 241 fermentation and, 448 in fi sh, 190 Aromatic beverages. See Coffee; Tea color compounds, 58 government regulation of, 592, structure of, 50, 51 Aromatic compounds, 317 in cookies, 493 603–4, 605 Ammonium, quaternary, sanitation Aromatic wine, 566 exemptions from defi nition, 599 grains used to make, 348 with, 89 Arrowroot, 392, 399, 504 in fabricated fi sh products, 197 spirits, 562, 568–69, 570 Ammonium sulfate, 420 Artesian water, 550 fl a v o r c o m p o u n d s , 58 wine, 562, 563, 564–68, 570 Amphoteric nature of proteins, 54 Artichoke, 271, 277, 278

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I-2 Index

Arugula, 278, 334 Baking, 101 grading of, 146–47 Blackberries, 306 Ascaris lumbricoides, 73 of cakes, 485 ground beef vs hamburger, 153 Black butter, 459 ASCN. See American Society of Clinical of cereal grains, 358 internal temperature recommended “Black” olives, 308 Nutrition as convection cooking, 103 for cooked, 162 Black tea, 560 Ascorbic acid, 304, 383, 420 of cookies, 493 mad cow disease and, 73–74 Blanching, 101 Aseptic packaging, 584, 586 of eggs, 260–61 marbling of, 143, 147 green color, 273 Asian noodles, 359, 362, 363 of fi sh and shellfi sh, 201–2 processed, 156 of meats, 161 Asparagus, 271, 277, 278, 280 of fruits, 318 retail/wholesale cuts of, 152, 153 of vegetables, 273, 292 storage of, 292 pan color and, 101–2 sauces for, 161 Bleached fl our, 374 Aspartame (NutraSweet), 443–44, of pies and pastries, 513 Beef stock, 329 Blended coffee, 556–57 445, 552 of potatoes, 288–89 Beef tapeworm (Taenia saginata), 73 Blending, 110 Aspergillus fl avus,71 of poultry, 179–81 Beers, 448, 563–64, 570 Blind bake, 513 Asperigillus niger, 235 rack position, 101, 102 lite/light designation, 563 Blistering of cheeses, 243 Aspergillus oryzae, 423 temperature for, 101 Beeswax, 578 Bloaters, 196 Aspic, 340 of vegetables, 288–89 Beet greens, 271 Block fi llets, 196 As purchased (AP), 131–32 of yeast breads, 425–26 Beets, 271, 273, 287, 280 Blocking access, 90 Astringency, 5 Baking chocolate, 529 Bell peppers, 279, 283 Blocking entrances, 90 Atomic absorption, 26 Baking pans, 424, 483–84, 513 Ben & Jerry’s Ice Cream, 4 Blood orange, 305 Atoms/atomic structure, 32 Baking powder, 375, 378–79 Benedict test, 27 Bloom, 71 ATP. See Adenosine triphosphate carbon dioxide release and, 38 Benzoic acid, 304, 551, 552 on chocolates, 527, 528, 529 Attenuation, 564 in fl our mixtures, 375, 378–79 Bercy butter, 161 Blueberries, 301, 302, 306, 312, 554 Au gratin, 286 reactions, 378 Berries, 304–5 Bluefi sh, 190, 191, 195 Au jus, 161, 402 types of, 378–79 Besan, 373 excessive histamine in, 205 Avidin, 250 Baking soda, 375, 377–78 “Best used by” date, 131 Board-certifi ed dietitian, 615 Avocado oil, 462 acid and, 378 Beta-amylase, 423 Body Avocados, 271, 278, 301, 305 in baked goods, 420 Beta-carotene, 301 of frozen desserts, 535, 540–41 cutting, seeding, and peeling, 107 as cause of mushy vegetables, 44 Betalains, 272, 273, 289 of wine, 565 fat content of, 301 in fl our mixtures, 375 Beurre manié, 400 Boiling, 100–1, 117. See also selecting, 304 reactions, 377–78 Beurre noire (black butter), 161 Simmering vitamin C in, 302 Baking stones, 424 Beurre noisette (brown butter), 459 blanching, 101 Azodicarbonamide (ADA), 383, 420 Baklava, 500 Beverages, 549–70. See also specifi c of cereal grains, 356–58 Balsamic vinegar, 338 beverages of eggs, 262 B Banana bread, 412 alcoholic, 562–69, 570 parboiled, 100 Baby foods, 584 Bananas, 304–5 calories, 554 of pasta, 360–62 Bacillus cereus, 66, 67 Barbecue sauce, 398, 402 carbonated, 551–52, 570 as preservation method, 581 Bacillus mesentericus, 431 Barbecuing, 102 coffee, 554–59, 570 Boiling onions, 283 Bacillus subtilis, 423 Bar cookies, 490 dairy, 562, 570 Boiling point, 35, 104–5 Bacon, 159, 577 Barding of meat, 161 functional, 552–54, 570 increased by sugar, 436, 447 Bacon, Francis, 579 Barley, 346, 353–54, 363 New Age, 552 Bok choy, 271, 278, 280 Bacteria, 65–74 cooking times, 357 tea, 559–62, 570 Bologna, 156, 577 in cheese/cheese production, 236, fermentation to beer, 563–64 water, 549–51, 570 Bombay duck, 196 238 Barley fl our, 429 BGH. See rBGH; recombinant bovine Bombe, 535 foodborne illness and, 65–74 Barley malt, 563 growth hormone Bones food spoilage by, 574–75 Barracuda, 75 BHA. See Butylated hydroxyanisole as landmarks for meat cuts, 144 irradiation and, 582 Bases, pH changes and, 37 BHT. See Butylated hydroxytoluene in soups, 329 as leavening agents, 377 Basil, 333 Bifi dobacterium,222 Bordeaux, 566 pathogenic, 65, 74, 582 Basmati rice, 346, 351, 357 Bile, 48 Bordelaise sauce, 161 probiotics/prebiotics, 222–23 Bass, 189, 190, 192 Bimetallic thermometer, 85, 86 Borscht, 331 spore form, 82 Basting, 102, 161 Binding, 110 Boston brown bread, 411 starter, 377 of poultry, 180 eggs and, 254, 256, 267 Boston cream pie, 480 sugar, dehydrating effect on, 448 Batter method of mixing, 421 proteins and, 51 Boston Tea Party, 559 temperatures needed to destroy, 82 Batters, 103, 114–15, 384–85, 387 Biocatalysts. See Enzymes Bottled water, 549–50 in yogurt, 222 cake, 482–83 Bioengineering, 13–16 Botulism, 67, 69 Bacterial Analytical Manual, 74 changes during heating, 385 Biofi lm, 71 Bouillon, 330 Bacterial cultures, 222, 223, 448 drop, 384–85, 409–12, 415 Biological food hazards, 65–74, 94. Bouquet garni, 329 Bacterial food infections, 66, 68–69 high-altitude adjustments, 385 See also Bacteria Bourbon whiskey, 569 Bacterial food intoxicants, 67 pour, 384, 385, 408–9, 415 new virulent, 74 Bovine spongiform encephalopathy Bacterial food intoxications, 66, 69 B-complex vitamins, 420 severity of risk, 65 (BSE), 73–74 Bacterial toxin-mediated infections, Beading, 261 Biological leaveners, 375 Bowls, for beating egg whites, 257 66, 67, 69–74 Beano, 291 Biological value, 339 Boysenberries, 305 Bagels, 429, 430 Beans, 271, 278, 280. See also Biotechnology, 13–16 Brains, 155, 156 Baguette, 424 Soybeans; Vegetables acceptance/rejection of genetically Braising, 100 Baked goods. See also Cakes; Cookies; coffee, 556–57 engineered foods, 14–16 of meats, 165–66 Quick breads; Yeast breads dried, 286, 290–91 concerns about, 14 of poultry, 182 additives in, 382–84, 419–20 soaking/cooking times, 290–91 foods created with, 14 of vegetables, 290 eggs in, 382, 387 sprouts/sprouting, 291–92 history of, 13–14 Bran, 346, 429 fats in, 380–82, 387 storage of, 292 Bioterrorism Preparedness Act of oat, 354, 355 fl our and fl our mixtures in, 347, varieties, 280 2004, 600 rice, 351 367, 368, 387 Bean sprouts, 291–92 Birds. See also Poultry wheat, 350 high-altitude adjustments, 385, 427 Bean thread noodles, 359 Birdseye, Clarence, 579 Brandy, 566, 568, 569 leavening agents, 375–79, 387 Béarnaise sauce, 161 Birthplace, food choices and, 10–11 Bratwurst, 156 liquid in, 380, 387 Beating, 110. See also Mixing Biscotti, 490, 491 Brazzein, 446 lower-fat alternatives, 382 techniques Biscuit method of mixing, 111 Bread basket, 136 milk in, 380, 387 of crystalline candies, 522 Biscuits, 384, 407, 412, 413 Breadcrumbs, 114 oven position, optimal, 413 of egg whites, 256–57 Bismark herring, 196 Bread fl our, 373 preparation of, 384–85, 387 Béchamel sauce, 161, 399 Bisque, 331 Breadings, 103, 114, 115 quick breads, 367, 407–15 Beef, 140, 168. See also Meat(s) Bitterness, 3, 53 Bread plate, 136, 137 salt in, 380, 387 baby beef, 140 alkaline pH and, 58 Breads, 407–432. See also Flours and sugar in, 379–80, 387 bacteria in undercooked, 70 in coffee, 555 fl our mixtures; Quick breads; yeast breads, 418–32 classifi cation of cattle, 140 in fruits, 300 Yeast breads Baked potatoes, 288–89 cooking temperatures, 162, 163 in vegetables, 287 cost of, 127, 130 Baker’s Special sugar, 437 corned beef, 156, 577 Bivalves, 198–99 fl a t , 4 1 2 – 1 3 Baker’s yeast, 376, 377 dark-cutting, 150 shucking, 198 gluten-free, 429

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Index I-3

leavening, 375–79 grades of, 459, 460, 602, 605 structure/function claim for, 598 syrup (fat) phase, 518–19, loaf, 428–29 production, 458, 474 in water, 549 520–23, 531 multi-grain, 429 types of, 459 water hardness and, 35 temperatures and doneness nutrient content, 410 Butter cake, 479 Calcium benzoate, 551 tests, 521 pita, 429 Butter cookies, 491 Calcium carbonate, 35 Candles, 136 quick, 407–15 Buttercream frosting, 488 Calcium chloride, 113 Candling of eggs, 251–52 rolls, 429, 430 Butter knife, 136 Calcium lactate, 493 Candy/jelly/fryer thermometer, 87 specialty, 429 Buttermilk, 212, 213, 214, 221–22, 562 Calcium peroxide, 420 Canned milk, 220 staling of, 381, 431 storage of, 227 Calcium propionate, 419, 420, Cannelloni, 359 toasting, sweetening effect of, 396 Butter sauce, 398, 402 431, 483 Canning, 578–79 unleavened, 412–13 Butterscotch, 521 Calcium sorbate, 551 Clostridium botulinum and, 579 yeast, 418–32 Butters, fruit, 318, 322 Calcium sulfate, 420 meats, 157 Bread sticks, 431 Butylated hydroxyanisole (BHA), 59, Calibration, thermometers, 84–89 metal salts in canned foods and Breakfast cereals, 347–48, 358 158, 347 Calories (kcal), 6, 7, 31, 32, 105 juices, 315 sugar in, 379 carcinogenicity of, 600 in alcoholic beverages, 563 nutrient retention and, 585 Breakfast menus/planning, 123–26 in fl ours, 384 balanced, 128–30 Cannoli shell (cookies), 491 Breath mints, 442, 522 structure of, 473 in cakes, 484 Canola oil, 47, 461, 462, 471 Brewer’s yeast, 376, 377 Butylated hydroxytoluene (BHT), 59, in candies, 523 Cantaloupes, 301, 302, 304, 305, 308 Brewing 158, 347 in cereal grains, 349, 363 CAP. See Cellular antioxidant capacity of beer, 563 carcinogenicity of, 600 in cheese, 235, 246 Capellini, 359 of coffee, 557–59 in fl ours, 284 control of, 116 Capons, 173 of tea, 561–62 structure of, 473 in cookies, 494 Cappuccino, 557 Brining, 178 Butyric acid, 47 daily needs, 7 Capsaicin, 5 Brioche pastry, 499 Buyer, 126 in eggs, 253, 267 Capsicum peppers, 113 British thermal unit (Btu), 105 B vitamins as energy source, 32 Caramelization, 379, 387, 436, 447–48 Brittle candy, 448, 519, 520, 521, 525 added in baked products, 420 in fats, 32, 474 Caramels, 448, 519, 521, 525 Broccoli, 271, 278, 280 in enriched fl ours, 350 in frozen desserts, 538 Carbohydrate(s), 39–46, 60, 129. See Broiler cook/grillardin, 121 in meats, 147 in ice creams, 536, 537, 538 also Carbohydrate content; Broiler/fryers, Appendix A, A-3 nutrient retention, 585 measuring, 33–34, 105 Saccharides; Starch(es); Sugar(s) chicken, 172 qualifi ed health claim for, 598 in milk and milk products, 212–13 calories (kcal) from, 32 Broiling, 102 Byrd, Willie, 481 on Nutrition Facts label, 596 chemistry of, 39–46 of fi sh and shellfi sh, 202 in pies, 503 complex, 126, 130, 348 of fruits, 318 C in quick breads, 411 composition of, 39 of meats, 163–64 CAAHEP. See Commission on recommended daily amounts, 6, 7 dietary guidelines/ of poultry, 181 Accreditation of Allied Health in soft drinks, 552 recommendations, 6 Bromate, 420 Education Programs in starches, 391 disaccharides, 40–41 potassium bromate, 383 Cabbage, 271, 278, 280 in sugars, 437, 438, 449 foods high in, 39 Broth, 328 Chinese, 271, 280 in sweeteners, 438, 442 indigestible, 291 Brown butter, 459 coring and shredding, 337 uses in body, 31 nutrient retention of processed Brownies, 490 red, 273 in vegetables, 274 foods, 584–85 Browning, 54, 447, 449. See also Cabernet, 566 in yeast breads, 427, 428 refi ned, 437 Enzymatic browning; Maillard Cacao tree, 525, 526 Calves, 140 sources, 129–30 reaction CACREP. See Council for Accreditation CAM. See Complementary and Carbohydrate-based fat replacers, before braising, 165–66 of Counseling and Related alternative medicine 465, 466 of cheese, 243 Educational Programs Camellia sinensis, 559, 561 Carbohydrate content microwaving and, 166 CADE. See Commission on Camel, meat from, 140 of cakes, 484 sugar and, 436, 447 Accreditation of Dietetics Campylobacter, 91 of cereal grains, 348, 363 Brown rice, 349, 351, 357, 358 Education Campylobacter jejuni, 66, 67, 71, 74 of cheese, 236, 246 Brown sauce (sauce espagnole), Café au lait/café con leche, 557 proportion of poultry carrying, 178 of cookies, 494 161, 399 Café brulot, 557 Canadian whiskey, 569 of fi sh, 195 Brown stock, 328 Caffeine, 59 Cancer of fruits, 301 Brown sugar, 109, 437 in coffee, 555 carcinogens used on raw of meats, 147 Brucella abortus, 66 decaffeination, 555–56 agricultural commodities, 603 of milk, 211 Brussels sprouts, 271, 278, 280 in energy beverages, 554 conventional foods and, 9 on Nutrition Facts label, 596 BSE. See bovine spongiform excessive intake of, 59 cyclamates and, 443, 445–46 of pastas, 359, 362, 363 encephalopathy in soft drinks, 551, 556 DNA damage, 275 of poultry, 175 Btu. See British thermal unit structure of, 556 fats and, 459 of starches, 391, 404 Bubonic plague, 90 in tea, 561 food additives and, 599, 600 of vegetables, 274–75 Buckwheat, 349, 356 Caffè latte, 557 fruits and, 301 of yeast breads, 427 cooking time, 357 Caffè mocha, 557 legumes and, 274 Carbonated beverages, 551–52, 570 Buckwheat fl our, 374 Cake fl our, 373 nutraceuticals and, 554 Carbonated water, 551 Buddhism, 11 chlorinated, 482 phenolic compounds and, 561 Carbon dioxide Budgetary criteria for food selection, Cakes, 478–95. See also Cookies phytochemicals and, 274 in carbonated beverages, 551–52 17, 18 additives in, 483 qualifi ed health claims about, 598 in leavening process, 375–79, Budgeting classifi cation, 479 saccharin and, 443 426, 448 food purchasing, 126–30 cooling, 485 smoked meats and, 577 in photosynthesis, 436 portion control, 132 frostings/icings, 488–89 Candelilla wax, 578 release, 38 Buffering, by proteins, 54 high-altitude adjustments, 485 Candied fruit, 519 Carboxymethyl cellulose, 45, 552 Buffet service, 135 high-ratio, 482 Candies, 518–31 Cardiovascular disease risk Bulb fennel, 278 ingredients, 482–83 chocolate, 525–30, 531 qualifi ed health claims about, 598 Bulbs, vegetables derived from, 270, nutrient content, 484 classifi cation of, 518–20, 531 sodium intake and, 113 271, 294 from pour batters, 384 crystalline, 519–23, 531 Careers in food and nutrition, Bulgur, 349, 350, 357 preparation of, 482–88, 495 crystallization and, 447, 520–23 609–22 Bulk. See Fiber problems and their causes, 486 dietetic, 442 allied health careers, 611–12 Bulking agents, 436, 552 shortened, 478–80, 483–88 functions of dairy ingredients contacting companies, 617 Bulls, 140 storage of, 489, 495 in, 524 food science, 610, 616–18, 623 Bundt cake, 479 testing for doneness, 485, 488 noncrystalline (amorphous), food service, 610, 618–19, 623 Bureau of Alcohol, Tobacco, and types of, 478–80, 495 519–20, 524–25, 531 graduate school, 619–22, 623 Firearms, 603–4 unshortened, 480, 486–88 nutrient content, 522 internships/co-op, 613–14, 617 Burgundy, 566 Calcium preparation of, 520–25, 531 nutrition science and dietetics, Butter, 457–59, 471 in canned fruits, 317 problems, causes, and solutions, 609–16, 610, 623 color of, 214 in nutraceutical beverages, 554 528 professional associations, 609, 610 fl avor of, 459 on Nutrition Facts label, 596 storage of, 530, 531 three major areas, 609, 610, 623

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I-4 Index

Caries, dental storage of, 358, 363 Chianti, 566 Citrus fruits, 306, 308, 322. See also soft drinks and, 552 structure of, 345–47, 363 Chicken, 172–73, 185. See also Poultry specifi c citrus sugar and, 438 types of, 346, 349–56, 363 carving, 181, 185 albedo of, 300 Carnauba wax, 493, 578 uses of, 347–48, 363 classifi cation/types of, 172–73, 185 juices from, 314 Carnitine, 553 whole vs refi ned grains, 349–50 cutting up, 177 rind, 300 Carob bean gum, 483 Certifi ed Diabetes Educator (CDE), 615 fat content of, 175 storage of, 321 Carotenes, 272 Certifi ed Nutrition Support Dietitian nuggets, 175 zest, 317 Carotenoids, 59, 272, 274, 289 (CNSD), 615 preparation of, 176–83 CJD. See Creutzfeldt-Jakob disease in durum fl our and pastas, 359 Ceviche, 204 in salads, 336 Clabbering, 222 in fruits, 301 CFR. See Code of Federal Regulations Chicken eggs, 255 Claims allowed on food labels, 597–98 Carp, 191 CGMPs. See Current Good Chicken Kiev, 176 Clams, 189, 190 Carrageenan, 45, 271, 455 Manufacturing Practices Chickpea fl our, 373 clambakes, 204 applications in food products, 45 Chablis, 566 Chiffon cakes, 479, 480, 487–88 purchasing, 199, 603 as edible coating, 578 Chaff (husk), 346 Chiffon pies, 512 Claret, 566 in frozen desserts, 540, 545 Chalazae, 250 Chikuwa, 197 Clarifi ed butter, 459 in meats, 158 Chamomile tea, 561 Chili peppers, 113 Clarifying in sour cream, 223 Champagne, 566 Chili powder, 113 egg whites used for, 257–58, 267 Carrot cake, 479 Chapatis, 413 Chili salsa, 161 of fruit/vegetable juices, 314 Carrots, 271, 278, 280 Chard, 271, 278, 281, 334 Chinese cabbage, 271, 278 Cleanup, 89–90 grating, 337 Chasseur sauce, 161 “Chinese Restaurant Syndrome,” 114 Clear diet, 122 Carving Chayote, 278, 281 Chirashi, 204 ClearJel, 505 of meats, 166 Cheddar cheese, 234, 239, 242, 243 Chitosan, 578 Clear soups, 330–32 of poultry, 181, 185 Cheese, 232–46, Appendix E, E-1–E-2 Chives, 271 Climacteric fruits, 320 Casein, 211, 212, 225, 228 additives in, 241 Chlorine, 89 Climate, food choices and, 11 Caseinates, 211 blistering of, 243 Chlorine, sanitation with, 89 Clinton, Bill, 443 Cassava (tapioca), 392 classifi cation of, 232–34, 246 Chlorophyll, 272–73, 289 Clones, 14 Catalysts (enzymes), 52–53 coagulation, enzyme or acid, in chloroplasts, 272 Clostridium botulinum, 66, 67, 69 Catechins, 561 234–36 in photosynthesis, 436 canned goods and, 579 Catecholamines, 5 common cheeses, 233 Chloroplasts, 272 Clostridium diffi cile, 145 Catecholase, 300 cost of, 127 Chocolate(s), 519, 525–30, 531 Clostridium perfringens, 66, 67 Catfi sh, 189, 190, 191 curd treatment, 236 “chocolate binges”, 526 Cloudiness of fruit juices, 300 Catsup, 437 curing and ripening, 236–39, 584 chocolate liquor, 519, 526, 529 Cloves, 304 Caulifl ower, 271, 273, 278, 280 cutting, 244 coating, 529 Club soda, 551 Caviar, 196, 197 fat content of, 214, 235–36, dipping, 528, 529 CNSD. See Certifi ed Nutrition Support storage of, 205 242, 243 functional, 530 Dietitian Cavities, dental, 438, 552 food preparation with, 242–44, 246 grayish fi lm (bloom) on, 527 Coagulation, 52, 215 Cayenne pepper, 113 forms of, 242 hot chocolate, 562 in cheese production, 234–36 CCPs. See Critical control points grading of, 241, 242, 246 nontemp, 529 of milk, 215, 225 CDA. See Commission on Dental imitation, 241 production of, 526–29 Coating chocolate, 529 Accreditation lower fat, 236 shelf life of, 530 Coatings CDC. See Centers for Disease Control measuring, 110 tempering, 527–29 chocolate, 529 and Prevention mold, 244 trends, 530 edible, 292, 392, 578 CDE. See Certifi ed Diabetes Educator nutrient content of, 235–36, 246 types of products, 529–30 Coca-Cola, 551 C. diff., 145 process (processed) cheeses, Chocolate chip cookies, 2, 490 Cocaine, in soft drinks, 551 CDR. See Commission on Dietetic 240–41 Chocolate icing, 529 Cockroaches, 90 Registration production of, 234–41, 246, 448 Chocolate milk, 217 Cocoa, 529–30. See also Chocolate(s) Celeriac (celery root), 271, 278 purchasing of, 241–42, 246 Chocolate sauce, 398 Cocoa beverages, 562 Celery, 271, 280 in salads, 336 Cholera, 71 Cocoa butter, 465, 474, 527 Celiac disease, 371, 429 storage of, 244–45, 246 Cholesterol, 48, 130 Coconut Cellular antioxidant capacity (CAP), 472 texture, 235, 236 absence in vegetables, 274 fat content of, 301 Cellulose, 43, 271, 545 varieties, 233, 237, Appendix E, in eggs, 253, 267 milk, 219 carboxymethyl cellulose, 552 E-1–E-2 in egg substitutes, 253 shredded, 442 as edible coating, 578 whey and whey products, 239–40 fats and, 458 Coconut fl our, 374 gum, 45, 483 Cheesecake, 479 in milk, 213 Coconut macaroons, 491 Cell wall, 270–71 Cheese sauce, 398, 399, 400 on Nutrition Facts label, 596 Coconut oil, 46, 47, 461, 463, 471 Celsius (centigrade) scale, 104, 105 aseptic packaging of, 584 in pastas, 362 Cod, 189, 190, 191 Center for Nutrition Policy and troubleshooting problems with, 401 in poultry vs meat, 175 Coddling, of eggs, 263 Promotion, 125 Chef, 99, 618, 619 Chondroitin sulfate, 554 Code of Federal Regulations (CFR), Centerpieces, 136 professional profi le, 414 Choose Your Food: Exchange Lists for Title 21, 593 Centers for Disease Control and Chef’s knife, 105, 106 Diabetes, 128 Codes, product/label, 131 Prevention (CDC), 64, 603 Chemethesis, 5 Choron sauce, 161 Codex Alimentarius Commission, 604 Emergent Infections Programs Chemical hazards, 75–76, 94 Choux pastry, 500, 506, 507 Codworms (Pseudoterranova (EIPs), 74 Chemical leaveners, 375 Chowders, 330 dicipiens), 72 regulation by, 602, 605 Chemical nomenclature, 48 Chromatography, 27 Coffea arabica, 555, 556 Centigrade (Celsius) scale, 104, 105 Chemical sanitizers, 89 Chromium, 554 Coffea liberica, 555 Cephalopods, 189 Chemical tests for food Chromium picolinate, 598 Coffea robusta, 555, 556 Cereal grains, 345–63, 363. See also evaluation,27–28 Chromoplasts, 272 Coffee, 554–59, 570 Flours and fl our mixtures Chemistry of food composition, 31–60 Church of Jesus Christ of Latter-Day brewing equipment, 558 additives in, 347 basic, 31–33 Saints (Mormon Church), 11–12 composition of, 556 common cereal crops/world carbohydrates, 39–46 Churning, of frozen desserts, 542–43 decaffeination of, 555–56 production, 346 food additives, 56 Chymosin. See Rennin factors infl uencing quality of, 570 composition of, 345–47, 363 key elements of living things Cialde, 490 instant, 555, 556, 570 cost of, 127, 130 (CHNOPS), 32 Ciambellone, 479 preparation of, 557–59 determining doneness, 357 lipids or fats, 46–49 Cider processing of, 555–56 enriched, 350 nonnutritive food components, apple, 80, 562 roasting/grinding of, 555 inspection of, 601 56–59 hard, 562, 566 storage of, 559 nutrient content of, 347, proteins, 49–54 Cider vinegar, 338 types of, 556–57 348–49, 363 summary, 60 Ciguatera fi sh poisoning, 75 Coffee cakes, 384, 412, 479 preparation of, 356–58, 363 vitamins and minerals, 55–56 Cilantro, 113, 283, 333 Coffee cup, 136, 137 processing, 347–48, 352, 353 water, 33–39 Cinnamon, 113, 304 Cognac, 566, 568 refi ned, 349 Cherries, 299, 305, 306 Cis-trans confi guration, 48, 49, 456 Cognitive function, qualifi ed health in salads, 336 storage of, 321 Citric acid, 299, 483, 545, 551, 552 claims about, 597, 598 sprouting, 291–92 Chewing gums, 519, 522 in candies, 525 Cohen, Ben, 4

34981_34_Index_pI-1-I-22.indd 4 4/30/10 7:59:00 PM Licensed to:

Index I-5

Cola drinks, 551, 596 Controlled atmosphere storage, Crabs, 189, 190 Cumin, 113 Colbert sauce, 161 293, 294 canned, 201 Cup cakes, 479 Cold pasteurization (irradiation), Control point, 91 purchasing, 201 Cup, unit of measurement, 108 581–84 Convection, 103, 104, 117 types of, 191 Curd, 221. See also Cheese Cold preservation, 579–80, 586 Convection oven, 103 Cracked wheat, 350, 357 treatment, in cheeses, 236 freezing, 579–80 Conventional foods, 9 Cranberries, 299, 304, 306, 312 Curdling, 332 refrigeration, 579 Converted rice, 351 Cranberry juice, 299, 312, 553 Cured fi sh, 196, 205 Cold water test, 521 Cooked-fruit fi lling method, 511 Crayfi sh, 189, 190, 191 Curing, 577 Collagen, 142 Cooked ice cream, 541–42 purchasing, 201 of cheese, 236–39 in fi sh, 189, 190 Cooked-juice fi lling method, 510–11 Cream, 213, 214, 223–24 of meats, 156–60, 577 in meats, 142 Cookies, 489–92, 495 calorie and fat content, 213, Currants, red, 306 structure of, 142 additives in, 493 214, 226 Current Good Manufacturing Practices Collards, 271, 278, 281 baking, 493 color of, 214 (CGMPs), 77 Collets, 353 batters, 384 heavy, 223–24 Curry, 113, 399 Colloidal dispersion, 36 nutrient content of, 494 pasteurization/ultrapasteurization, Custard fi llings, 511–12 Color(s). See also Pigments preparation of, 492–92, 495 214–15 Custards, 79, 263 certifi ed colors, 58 problems and their causes, 493 substitutes (creamers), 214, 224 baked, 263 changes in egg preparation, 259 storage of, 494, 495 whipping, 224, 225–27 frozen, 535 color compounds added to foods, testing for doneness, 493 Cream cheese, 233, 243 stirred, 263 58, 60, 596, 600 types of, 489–92, 495 Cream fi llings, 511 sweet and savory, 263 effect of oxygen on, 145 vs cakes, 490 Creaming method of mixing, 110 Custard sauce, 398 of egg yolks, 249–50, 258, 262 COOL. See Country of Origin Cream of tartar, 289, 378, 486 Cuticle (bloom), 251 of fi sh, 191, 197 Cooling/reheating temperatures, 82, Cream puffs, 384, 385, 407, 506 Cutlery techniques, 105–7, 117 in food selection, 1 83, 88, 94 Cream sauce, 399 Cuts of meat, 152–56 of fruits, 315 Cooperatives, food (co-ops), 127 Cream soups, 331–32 Cutting boards, 90 of honey, 440 Co-ops (food cooperatives), 127 lower-fat, 331–32 Cutting equipment, Appendix A, of maple syrup, 441 Co-op work-study program, 617 Cream substitutes (creamers), 214, 224 A-4–A-5 of meats, 145 Copper, 273 Crepes, 409 Cutting food, styles of, 106–7 of milk and milk products, 58, 214 as heat conductor, 103 Creutzfeldt-Jakob disease (CJD), 73–74 Cyclamates, 443, 445–46 on Nutrition Facts label, 596 Coq au vin, 177 Crisp fl at breads, 413 Cycle menus, 124, 125, 126 of poultry, 173 Cordials (liqueurs), 569 Critical control points (CCPs), 91, 601 Cyclospora, 72, 92 of soft drinks, 552 Coriander, 113 Croaker, 191 of vegetables, 271, 272–73, 287–88 Corico, 491 Crockery, Appendix A, A-4 D of wines, 568 Corn, 271, 278, 280, 346, 352–53 Croissant pastry, 500 Dacquoise, 480 Columbus, Christopher, 435 classifi cation of, 352, 363 Croissants, 427 Daikon, 281 Commercial food service, 121–22 cooking times, 357 Cross-contamination, 76, 83, 94 Daily Reference Values (DRV), 596 Commission on Accreditation of Allied forms of, 352–53, 363 Cruciferous vegetables, 274, 287, 288 Daily values, 596. See also Health Education Programs percentage of world grain Crumb, 368, 378 Recommended daily amounts (CAAHEP), 611 production, 346 acids and, 378 Dairy beverages, 562, 570 Commission on Accreditation of tortillas, 412 in cakes, 484 enhanced, 553 Dietetics Education (CADE), 611 Corn bread, 411, 412 cell size and, 426 Dairy products. See also Cheese; Milk Commission on Dental Accreditation Corn chips, 353 defi ned, 368, 426 cost of, 127 (CDA), 611 Corned beef, 156, 577 fat and, 380, 381 dietary fat and, 213, 214 Commission on Dietetic Registration Corn fl akes, 347 function of, 368 Dandelion, 281 (CDR), 613, 615 Corn fl our, 429 problems and their causes, 427 Danish pastry, 500 Commission on Opticianry Cornish game hens, 173, 180 starches and, 355 DATEM. See diacetyl tartaric acid Accreditation, 611 Cornmeal, 352, 413 in yeast breads, 426 esters of mono- and diglycerides Complementary and alternative Cornmeal fl our, 374 Crumb coatings, 114 Dates, 306, 321 medicine (CAM), 6–8 Corn oil, 353, 462, 471 Crumbing, 135 Dates, product/label, 131 Complete protein, 50 Corn on the cob, 352 Crumb toppings, 512–13 Decaffeination Complex carbohydrates, 126, 130, Cornstarch, 43, 353, 392, 395 Crustaceans, 189. See also Shellfi sh of coffee, 555–56, 557 348. See also Carbohydrate(s) as additive in cakes, 483 Crusts. See Pies and pastries of tea, 561 Composed butter, 459 as additive in cookies, 493 Cryogenic freezing, 580 Decorating Compound butter, 459 syrups made from, 438, 449 Cryphonectria parasitica, 235 frostings/icings, 488–89, 495 Compounds, 32 as thickening agent, 399, 504–5 Cryptosporidium, 72, 92 piecrust edges, 508 Compression test for fl ours, 385 Corn syrup, 40, 158, 353, 393, 438–39 Cryptosporidium parvum, 73 yeast breads, 425, 432 Conalbumin, 250 as additive in confections, 520 Crystalline candies, 519–23, 531 Deep fryers, Appendix A, A-4 Concentration measurement, 26 high-conversion, 439 cooling and beating, 522 Deep-frying, 103, 467, 468 Conch, 189 high-fructose, 439, 483, 551 heating the syrup, 520–21 as convection cooking, 103 Conching, in chocolate production, Corn tortillas, 349, 412 stirring, 521–22 of fi sh and shellfi sh, 202 527–58 Cortez, Hernando, 525 syrup solution for, 520 frying care, 467–69 Condensed milk, 214 Cortisol, 48 types of, 522–23 heat transfer in, 454 Condiments, 115 Costs, 127–30 Crystallization, 436, 440, 441, of meats, 165 Conduction, 103, 104, 117 keeping costs down, 127–30 447, 449 oils used in, 467–69 Confectioners’ sugar, 109 price comparisons, 130 in candy preparation, 520–23 of poultry, 182 Confectionery coating, 529 reducing waste to save, 131–32 heat shock and, 541 of vegetables, 289 Confections. See Candies Cottage cheese, 233, 243 interfering agents and, 524 Defrosting. See Thawing Congeners, 565 Cottonseed oil, 462, 471 nuclei for, 520 Deglazing, 402 Connective tissue, 142 Cough drops, sugar-free, 442 preventing, 447 Degorge, 287 Conserves, fruit, 318, 322 Council for Accreditation of Counseling recrystallization, 580 Degreasing, 402 Consistency, 5 and Related Educational seeds for, 521 Dehydrate, 575 Consommé, 330 Programs (CACREP), 611 Crystallized fruit, 519 Dehydrated foods, 575–77 Contact freezing, 580 Council on Rehabilitation Education, 611 Cucumbers, 271, 278, 280 Dehydrogenases, 52 Contamination Country ham, 159 pickles, 578 Deionized water, 550 advanced techniques for Country of Origin (COOL), 602–3 Culture Delaney Clause, 599–600, 603 detecting, 74 labeling, 601 defi ned, 10 De minimis non curat lex, principle testing for, 68 Court bouillon, 203 food selection based on, 10–11, 18 of, 594 Contaminants Couscous, 359, 363 genetically engineered foods Denaturation, 52 allowable, 594 Covalent bonds, 32 and, 14 Density, 26 in water, 551 Cover, 135–36, 137 manners and, 11 Dental caries. See Caries, dental Continental service, 135 Cows, 140. See also Beef Cultured milk products, 221–23, 562 Dent corn, 352 Continuing professional education CPEU. See Continuing professional Cultured whey, 420 Department of Treasury, alcohol units (CPEU), 613 education units Cultures, bacterial, 222, 223, 448 regulation, 592, 603–4, 605

34981_34_Index_pI-1-I-22.indd 5 4/30/10 7:59:00 PM Licensed to:

I-6 Index

DEs. See Dextrose equivalents Distillation, 36, 568 Durum wheat, 350, 359 Energy, for muscle contraction, from Descriptive tests, 24 Distilled spirits, 562, 568, 569, 570 Dysentery, amebic, 73 ATP, 142 Dessert sauces, 448 Distilled water, 550 Energy beverages, 554 Devil’s food cake, 479 Diverticulosis, 43 E English muffi ns, 430–31 Dextrinization, 396 Divinity, 521, 523 EAFUS. See Everything Added to Food English service, 135 Dextrose, 40, 392–93, 438, 520. DNA analysis, 68 in the United States Enova oil, 463–64 See also Glucose Docosahexaenoic acid, 554 Echinacea, 553 En papillote, 101 equivalents, 439 Dog, as meat source, 10, 140 Éclairs, 506 Enriched, 55 polydextrose, 522 Doneness, determining E. coli. See Escherichia coli Enriched fl our, 375 Dextrose equivalents (DEs), 392, 439 of cakes, 485, 488 Econa oil, 463 Enriched foods, 55, 59 Diabetes of candies, 521 Edible fi lms/coatings, 292, 392, 578 grains, 350 Certifi ed Diabetes Educator of cereal grains, 357 Edible portion (EP), 131–32 vitamins in, 55, 59, 347, 350, 420 (CDE), 615 of cookies, 493 EEC. See Enterovirulent Escherichia coli Enrobe, 527 exchange calculation on food of dough, 422 Eels, smoked, 196 Entamoeba histolytica, 73 labels, 596 of fi sh, 202 Egg drop soup, 331 Enterovirulent Escherichia coli (EEC), 66 qualifi ed health claims about, 598 of meats, 162–63, 168 Eggnog, 79, 213, 215, 218 Environmental Protection Agency Diacetyl, 461 of pies and pastries, 514 Egg noodles, 359, 363 (EPA), 603, 605 Diacetyl tartaric acid esters of mono of poultry, 178–79, 185 Eggplant, 271, 274, 279, 280–81 tap water quality regulated by, 550 and diglycerides (DATEM), 420 of yeast breads, 426–27 storage of, 292 Enzymatic browning, 54, 575. See also Dial oven-safe thermometer, 85, 86 D or L nomenclature of saccharides, 40 Egg Products Inspection Act Maillard reaction Dial thermometer, 85 Dough, 379, 380, 384–85, 387. See (1970), 601 in fruits, 301–2, 315 Diarrhea, foodborne illnesses and, 65, also Cookies; Flours and fl our Eggs, 249–67 inhibition of, 315 66–67, 70 mixtures; Pies and pastries; as a high-risk food, 79–80 Enzymatic reactions, 52–54 Dicing, 106, 107 Yeast breads “boiled”, 262 Enzyme coagulation, in cheese Diet chilling, 507 in cakes, 483 production, 235 current concerns/focus in, 6 conditioners, 382 candling, 251–52 Enzymes, 41, 52–54. See also specifi c factor in meat tenderness, 149 cookie, 489–92 clarifying, 257–58 enzymes hospital diets, 122 enzymes in, 423 color (yolk), 249–50, 258, 262 activity, factors infl uencing, 52 Dietary clerk/dietary aide, 616, 623 excessively fi rm or soft color changes, 259 cheese fl avor/texture and, 238 Dietary fi ber, 43 problems, 421 complete protein from, 50 classifi cation, 52 Dietary Guidelines for Americans, 6, fi rst rising of, 422–23 composition of, 249–51, 267 in dough conditioning, 382 18, 125. See also Recommended kneading, 369–70, 421–22 cutting tools, 262 effect on milk, 225 daily amounts mixers, 421 in fl our mixtures/baked goods, in fl our, 369 Dietary manager, 619 pastry, 500–5 382, 387 food spoilage and, 575 Dietary Managers Association, 610 problems and their causes, foaming/beating, 256–57 in gel formation, 341 Dietary supplements, 598 421, 427 folding eggs whites, 261 nomenclature, 52 Dietetic candies, 442 punching down and second rising functions in foods, 254–58, 267 in pulp removal from juices, 315 Dietetics, careers in, 612–16, 623 of, 423 grading of, 251–52, 601, 602, 605 in reducing haze in juices, 314 Dietetic technician, registered (DTR), quick breads made from, Haugh units, 252 structure of, 52 612–13, 616, 623 412–14, 415 inspection of, 251, 601, 602 tenderizing meats with, 151 Dietitians, 612–16, 623 rolling, 507–9, 510 measuring/equivalent amounts, 109 use by food industry, 52–54 ancillary career options, 616 testing for doneness, 422 nutrient content of, 253 in yeast dough, 423 Board-certifi ed specialization, 615 for yeast breads, 418–27 pasteurized, 264–65 Enzyme tests, 27 certifi cate of training, 615 Doughnuts, raised, 431 in pastry, 504 EP. See Edible portion Certifi ed Diabetes Educator Draft beer, 564 poaching, 100 EPA. See Environmental Protection (CDE), 615 Drawn fi sh, 192 preparation of, 258–64, 267 Agency Certifi ed Nutrition Support Dietitian Dredging, 114 proteins, 250 EPG. See esterifi ed propoxylated (CNSD), 615 Dressed fi sh, 192 purchasing, 251–54, 267 glycerols continuing professional education Dressed poultry, 174 safety tips, 265–66 Equal. See Aspartame units (CPEU), 613 Dressings, salad, 336–39, 575 Salmonella and, 68 Equipment, 89–90, Appendix A, Dietetic Practice Groups (DPG), 615 Dried eggs, 265 separation of, 257 A-1–A-13. See also Pots and internships, 613 Dried fruits, 313, 318 shell, 250, 251, 267 pans; Utensils licensure, 615 Drip, 580 size/sizing, 109, 253, 267 auxiliary, Appendix A, A-3–A-13 medical nutrition therapy, 610, Drip coffeemaker, 559 storage eggs, 264 standards and safety, Appendix A, 612, 623 Drop batters, 384–85, 409–12, 415 storage of, 264–66, 267 A-2–A-3 payment/funding specifi cs, 612 overmixing, 410 substitutes, 253, 265 sanitation of, 89–90 professional profi le, 245 undermixing, 410–11 types of, 254, 267 Ergot, 355 registered dietitian (RD), 122, Dropped cookies, 490–91 value-added, 253–54 Erythritol, 442 612–16, 623 Drug, 598 in yeast breads, 419 Escarole, 279 specializations, 615 Drupes, 291, 322 yolk, 249–50, 267 Escherichia coli, 69–70, 235 types of, 614–15 DRV. See Daily Reference Values Egg whites. See Albumen 0157:H7, 70, 91, 163 verifi cation form, 613 Dry aging, 150 Einkorn, 350 eliminated by irradiation, 583 Diets, hospital, 122 Dry-heat preparation, 101–3, 117 Elastin, 142–43 enterohemorrhagic, 67 Diet soft drinks, 443, 552 of eggs, 259–61, 267 Electrical stimulation, meat enterotoxigenic, 67 Difference tests, 24 of fi sh and shellfi sh, 201–2 tenderizing with, 151 enterovirulent (EEC), 66 Digital (instant-read) thermometer, 85 of fruits, 317–18 Electrolytes, 39, 65, 552 in fruit/vegetable juices, 80, 314 Dihydrochalcones, 446 of meats, 163–65 Electromagnetic waves, 104 mandatory testing of meat and Dill, 333 of poultry, 179–83, 185 Electrons, 32 poultry for, 146, 601 Dilution test, 24 of vegetables, 288–89 Electrophoresis, 27 in urinary tract infections, 553 Dinner menus/planning, 123–26 Drying Elements, six key (CHNOPS), 32 zero tolerance for in foods, 601 Dinnerware, 136, 137 of dishes/utensils, 89 Elevation. See High-altitude Escoffi er, George Auguste, 121–22 Diphenylisatin, 301 food preservation method, 38, adjustments Escoffi er’s organizational system, Diphylliobothrium latum (fi sh 576–77 Emmer, 350 121–22 tapeworm), 73 Dry milk, 220–21 Emulsifi ed dressings, 339 Espagnole (brown) sauce, 161, 399 Dipolar molecules, 33 Dry sausage, 159–60 Emulsifi ers, 48, 59, 158, 455 Espresso coffee, 557 Dipping, chocolates, 528, 529 Dry wines, 564, 566 as dough conditioners, 382 Essences, 504 Disaccharides, 39, 40–41 DTR. See Dietetic technician, egg yolks as, 254, 267 Essential nutrients Discriminative tests, 24 registered Emulsions, 36, 339, 455–56, 474 essential amino acids, 50, 356 Dishwasher, Appendix A, A-2 Duck, 173, 180, 185 stability of, 455–56 essential fatty acids, 47 Dishwashing, 89 Duck eggs, 255 Emus, 172 Essential oils, 114, 317 Dispersion phase of gel formation, 340 Dumplings, 412 Endive, 271, 279 Esterifi ed propoxylated glycerols Disposable temperature indicators, 86 Duo-trio test, 24 Endosperm, 346–47, 367 (EPG), 465 Disposable thermometer, 86 Durum fl our (semolina), 359, 373 Energy. See Calories (kcal) Esters, plant stanol, 49

34981_34_Index_pI-1-I-22.indd 6 4/30/10 7:59:01 PM Licensed to:

Index I-7

Estrogen, 48 difference of fats vs oils, 46 Fettucine, 359, 360 Flavoprotein, 250 Ethnicity, and food selection, 10 emulsions, 455–56 Feuerbach, Ludwig, 31 Flavor, 4–5. See also specifi c foods Ethylene gas, 315, 321 fat separator, 402 Fiber, 41–45, 553, 554 and ingredients European service, 135 in fl our mixtures/baked goods, in cereal grains, 346, 347, 349 enhancers, 114, 436 Evaluation, food, 23–28 380–82, 387 dietary vs crude, 43 extractives, 145 objective, 26–28 food preparation with, 467–70, 474 in fruits, 301, 302 extracts, 380 subjective, 23–26 foods high in, 46 high fi ber diet, 122 fats, 457 Evaporated milk, 214, 220 frying care, 467–69 intake, 130 fl avor compounds added to foods, 58 Everything Added to Food in the functions in food, 454–57, 474 in quick breads, 410 profi le, 24 United States (EAFUS), 56 homogenization, 215, 216, 218 resistant starch used as, 397 reversion, 472 Eviscerated poultry, 174 hydrogenation, 464 in salads, 335 Flavored coffee, 557 Executive chef/chef executif, 122 lard/tallow/suet, 464–65 soluble vs insoluble, 43 Flavored milks, 218–19 Expiration date, 131 lower-fat alternatives/preparation, structure/function claim for, 598 Flavored oils, 504 Extenders, fat, 465, 466 382, 469–70 in vegetables, 270–71, 275 Flavored salt, 112 Extractives, 145 measuring, 109 Fiddleheads, 279 Flavored teas, 561 Extracts, fl avor, 380, 504 melting point of, 456 FIFO. See First in, fi rst out Flavorings, 111–16, 117, Appendix D, Extrusion processing, 348, 353 nutrient content of, 458–59, 474 Figs, 305, 306 D-1–D-3 nutrient retention of processed Filled milk, 219 adding to food (when/how much?), F foods, 584–85 Fill, standards of, 594, 595 115–16 Facilities, sanitation/cleaning of, 90 oils, 461–64 Fillets, 192 on Nutrition Facts label, 596 Fahlberg, Constantin, 443 in pastry, 502 Filling, 509–12 in pastry, 504 Fahrenheit scale, 104, 105 plasticity of, 109, 456–57, 474 Filter coffee method, 559 in soft drinks, 552 Fair Packaging and Labeling Act, 595 polymorphism of, 456 Filtering of wine, 565 types of, 111–15 FALCPA. See Food Allergy Labeling proportion in human body, 32 Filth, acceptable levels of, 594 Flavor profi le, 24 and Consumer Protection Act P/S ratio, 47 Finfi sh, 188, 189. See also Fish and Flavor reversion, 472 Family service, 135 rancidity, 470–72 shellfi sh Flint corn, 352 FAO. See Food and Agriculture replacers, 465–67, 540 selection of, 191–201 Flocculation, 36 Organization in salad dressings, 337–38 storage of, 204–5 Florentines, 491 Farina, 350 saturation, degree of, 47, 456 structure of, 189–91 Flounder, 189, 190, 191 Farm Security and Rural Investment solubility of, 457, 474 Fire point, 468 Flour compression test, 385 Act (2002), 601 storage of, 470–73, 474 First in, fi rst out (FIFO) rule, 82 Flour corn, 352 Fassbender, Hubert, 240 types of fats, 381, 457–65, 474 Fish and shellfi sh, 188–206 Flours and fl our mixtures, 347, Fast aging, 150 in yeast breads, 419 canned fi sh, 195–96, 205, 206 367–87. See also Baked goods; Fast food, 128 Fat-soluble vitamins, 55, 585 chemical food hazards and, 75–76 Breads; Cakes; Cereal grains; Fat analogs, 465 Fat sources, 130 classifi cation of, 188–89, 206 Cookies Fat bloom, 527, 528, 529 Fat substitutes, 465, 540 color in fi sh, 191 additives in, 382–84 Fat content, 130 Fatty acids, 46–48 common, 190 aging/maturing of, 383 of cakes, 484 cis, trans, and omega, 48, 456 complete protein from, 50 for breading, 114 of candies, 522 degree of saturation, 47 composition of, 189–91, 206 in cake, 482 of cereal grains, 347, 348, 363 essential, 47, 459 cost of, 127 compression test, 385 of cheese, 214, 235–36, 241, 242, in foods, 47 determining doneness of, 202 crumb, 368, 378, 379, 380, 243, 246 length of, 456 determining freshness of, 192 381, 383 of cookies, 494 nomenclature, 47, 48 fabricated fi sh, 196–97 dough, 369–70, 379, 380, of eggs, 253, 267 omega-3, 48, 50, 195, 459, fi nfi sh, 188, 189–91 384–85, 387 of fi sh, 195 554, 598 frozen, 192, 603 durum fl our, 359, 373 in frozen desserts, 536 structure of, 46–47 as high-risk food, 79 eggs in, 382 of frozen desserts, 540 trans-, 48, 458–59 histamine food poisoning and, fat in, 380–82 of fruits, 301 Fatty (adipose) tissue, 143 75–76, 205 fl ours, 368–75, 387 of ice creams, 536–37, 536 fat color and texture, 143 inspection/grading of, 191–92, gluten, 368–70 of meats, 143, 147, 175 infl uence on meat grading, 147 601, 602 ingredients and their functions in, of milk and milk products, 212, 213, FDA. See Food and Drug mercury contamination and, 375–84, 387 214, 226, 228 Administration 193–94 kneading, 369–70 nutrient content claims allowed, Federal food laws, 591–93, 605 mince, 195 leavening agents, 375–79 598 Fair Packaging and Labeling Act, nutrient content of fi sh, 195 liquid in, 380, 387 on Nutrition Facts label, 596 595 odor of, 192, 193, 203 measuring, 109–10 of pastas, 362, 363 Food and Drug Act (1906), 592 percentage yield, 132 milk in, 380, 387 of pastries, 502 Food, Drug, and Cosmetic Act phosphate treatment of, 193, milling, 371–72 of poultry, 175 (1938), 592, 599 200, 205 non-wheat fl ours, 373–74, 387, 429 of quick breads, 410 Safe Food Act of 1997, 592 preparation of, 201–4, 206 nutrient content of, 372 of salads, 335 Federal Insecticide, Fungicide, and pufferfi sh poisoning, 76 in pastry, 502 of vegetables, 274 Rodenticide Act (1947), 603 purchasing, 191–201, 206 patent vs straight, 372 of yeast breads, 427 Federal Meat Inspection Act (1906), quality, xanthine oxidase and, 53 preparation of baked goods, Fat extenders, 465, 466 146, 601 raw, 204 384–85 Fat-free (skim/nonfat) milk, 214, Federal Trade Commission (FTC), 592, regulation of, 592, 605 pre-sifted/instantized, 110 216, 562 603, 605 selection of, 191–201, 206 salt in, 380 Fat intake, lowering, 116 Fehling test, 27 storage of, 204–5, 206 sifting, 107, 109, 372 Fat mimetics, 465 Fennel, 113, 271, 278 types of, 191–92 storage of, 385–86, 387 Fat phase of candies, 518–19, 520–23, Fermentation, 348, 448, 575 Fish and Wildlife Act (1956), 601 sugar in, 379–80 531 bacteria and, 377 Fish cook/poissonier, 121 too much/too little, 379 Fat replacers, 465–67 in beer production, 563 Fish oils, 47 treated fl ours, 374–75, 387 Fats and oils, 46–49, 60, 453–74. See changes during, 422–23 Fish roe, 197, 198 types of fl ours, 373–75, 387 also Fat content; Fatty acids; food preservation and, 577 Fish sticks, 192, 603 wheat fl ours, 347, 372, 373, 387 Lipids food products produced by, 577 Fish stocks, 329–330 whole-grain fl ours, 110, 373 in cakes, 482 food spoilage and, 575 Fish tapeworm (Diphylliobothrium in yeast breads, 419 calories (kcal) from, 32, 474 optimal temperatures for, 423 latum), 73 yeasts and, 375–77 chemistry of, 46–49 overfermentation, 423, 426 Flaked barley, 254 Flour tortillas, 412 choices, 460 process of, 376 Flakiness of pastries, 502–3 Flowers, vegetables derived from, comparison of, 471 proofi ng, 383, 423, 425 Flash point, 467 270, 271 composition of, 46 salt and, 380 Flat breads, 412–13 Fluoride, 561 crystalline structure, 456 sugar and, 376, 436, 448, 449 Flat frostings, 488 Foam, 341 defi ciency, 459 unwanted, 575 Flatulence from legumes, 291 foaming of eggs whites, dietary guidelines/ in wine production, 564 Flatware, 136, 137 256–57, 267 recommendations, 6 of yeast breads, 422–23 Flavonoids, 273, 273, 274, 289 sugar and, 436

34981_34_Index_pI-1-I-22.indd 7 4/30/10 7:59:01 PM Licensed to:

I-8 Index

Foil-wrapped vegetables, 290 Food preservation. See Preservation, foods that can be frozen, 579–80 pectic substances in, 299–300 Folate, 274, 561, 584 food freezer burn, 167, 580 peeling, 107 Folding, 110 Food regulation. See Regulation of of fruits, 313 percentage yield, 132 of egg whites, 261 food, government of meats, 167, 579 preparation of, 315–20, 322 Folic acid, 554 Food safety. See Safety, food of poultry, 177–78, 184 processed, 312–13 qualifi ed health claim for, 598 Food safety, 8 problems with frozen food, 580 purchasing, 304–15, 322 Fondant, 519, 521, 522–23 monitoring, 90–93 thaw rigor, in meats, 150 routinely called vegetables, 270, Food, Drug, and Cosmetic Act (1938), Food Safety and Inspection Service of vegetables, 292 271, 294, 299 592, 599, 605 (FSIS), 601 Freezing point, 34, 104–5 seasons for, 305 Delaney Clause, 599–600 Food science, 610, 616–18, 623 salt and, 105 storage of, 320–21, 322, 579 misleading advertising food science technician, 618, 623 sugar and, 105, 436 texture, 316 enforcement, 603 food scientist, 616–17, 623 of water, 34, 104–5 Fruit salads, 336 Food additives. See Additives, food positions in food companies, French buttercream frosting, 488 Fruit sauces, 398, 403 Food allergens, 597 618–19 French fries, 289, 290 Fruit spreads, 318–20 most common, 76 professional associations, 609, 610 French knife, 105 Fruit sugar, 437. See also Fructose prevention, 76 professional profi les, 316, 481, 539 French service, 135 Fruit vinegar, 338 Food allergy, 76–77 types of food scientists, 618 French toast, 79 Fryer-roasters, turkey, 173 Food Allergy labeling and Consumer Food selection criteria, 1–18 Fresh cheese, 233 Frying, 102–3, 467–69. See also Deep Protection Act (FALCPA), budgetary, 17 Freshness date, 131 frying; Pan-frying 76, 597 cultural, 10–11 Fried eggs, 259, 263 care/temperatures of fats, 467–69 Food and Agriculture Organization nutritional, 5–10 Frisee, 279, 334 of eggs, 259 (FAO), 604, 616–17 psychological and sociological, Frito-Lay, Incorporated, scientist equipment, 468 Food and Drug Act (1906), 592 13–17 profi le, 316 of fi sh and shellfi sh, 202 Food and Drug Administration (FDA), religious, 11–12 Frostings/icings, 488–89, 495 of fruits, 318 593–600, 605 sensory, 1–5 cooked, 488 of meats, 164–65 allowable contaminants, 594 Food service, 120–23, 135. See also Frozen custard, 535 oils used in, 462, 467–69 allowed claims on labels, 597–98 Food service Frozen desserts, 534–46 optimal frying temperatures/ Bioterrorism Preparedness Act of careers body in, 535, 540–41 conditions, 468–69 2004, 600 cleanup, 89 calories, 538 of poultry, 181–82 bottled water quality regulated commercial, 121–22 factors affecting quality, 537–41 priming/seasoning of frying by, 550 drying, 89 nutrient content of, 540 pan, 259 Code of Federal Regulations (CFR), equipment, 89–90 preparation of, 537–41, 546 of vegetables, 289, 289 Title 21, 593 facilities, 90 scooping, 545 and water, 468 food additives, 598–600 hospital, 122–23 storage of, 543, 544–45, 546 FSIS. See Food Safety and Inspection Food Code, 593 meal service types, 135 texture changes, 544–45, 544–45 Service food labeling, 595–97 organization, 120–23, 137 types of, 534–37, 546 FTC. See Federal Trade Commission food scientists at, 616–17 personnel, 77–78 Frozen fruits, 313 Fuchsin test, 27 functions of, 593, 605 pest control, 89–90 Frozen yogurt, 536, 537, 544, 546 Fudge, 519, 520, 521, 523 genetically modifi ed organisms purchasing, 126 Fructose (fruit sugar), 39, 40, 438 Fugu, food poisoning and, 76 (GMOs), 600 sanitation, 77, 89–90 also known as levulose, 520 Fumet, 203 inspections, 593–94 scheduling, 89 high-fructose corn syrup, 439, Functional beverages, 552–54, 570 milestones, 592 standardized recipes, 133 483, 551 Functional chocolate, 530 research and education, 593 three-compartment sink, 89 sweetness of, 446, 449 Functional fi bers, 43 standards, 594–95 vendors, 127 Fruit beverages, 553, 570 Functional food, 6, 8–10 Foodborne Diseases Active Food service careers, 610, 618–19, 623 Fruit butters, 318, 322 Fusarium prolifertum, 71 Surveillance Network (FoodNet), academic preparation/internships, Fruitcake, 479–80 Fusarium verticillioides, 71 91–92 618 Fruit cocktail, 313 Fusilli, 360 Foodborne illness, 64, 65–74, 94, 575. job descriptions, 120 Fruit drink, enhanced, 553 See also Safety, food professional associations, 609, 610 Fruit fi llings, 509 G causes of, 65–74 types of positions, 619 Fruit jams and jellies, 318, 322, Gaidos, Dave, 617 CDC and, 592, 603 Food service manager, 619 448, 593 Galactose, 39, 40, 446 HACCP system of prevention, 91 Foodservice Professionals Network, Fruit juices, 313–15 Galette, 499 high-risk foods, 78–80 610 clarifying, 314 Gallon, 108 location, 77 Food spoilage, 574–75, 586 cloudiness of, 300 Game birds, 172, 173 outbreaks, 65, 603 Food stores, 126–27 concentration/additions, 315 Gamma rays, 581–82 personnel and, 77–78 Food supply terrorism, 65 enzymes and, 53 Ganache, 488–89 preventing, 77–83, 94 Food surveillance, 91 labeling, 596 Gaping, 193 vulnerable foods, 78–80 Food technology. See Food science nutrient comparison of, 314 Garlic, 271, 281 Food careers. See Careers in food and Forecast, of food needed, 126 percentage of, names depending to be avoided in bread doughs, 429 nutrition Forks, 136, 137 on, 313 Garnishes, 116, 333, 489 Food Code, FDA, 91, 593 Fork thermometer, 85 pulp removal from, 315 Garter, Barbara, 617 Food composition. See Chemistry of Fortifi ed, 55 Fruit leather, 313 Gas (fl atulence), 291 food composition Fortifi ed foods.See Enriched foods Fruits, 298–322. See also specifi c Gas chromatography, 27 Food cooperatives (co-ops), 127 Fortifi ed wines, 566, 567 fruits Gazpacho, 330 Food costs, 126–30 Fortune cookies, 491 additives in, 304 Gel, 395 Food defense, 65 Frankfurters, 594 candied or crystallized, 519 Gelatin, 50, 158, 339–41, 342 Food evaluation. See Evaluation, food Free radicals, 55 canned, 312–13, 317, 321, 437 as additive in confections, 525 Food group plan, 6 Free range, 141 changes during heating, 315–17 in cooked fi sh, 190 Food infections, 66, 67, 68–69 Freeze-drying, 575, 576, 577 classifi cation of, 298–99, 322 as an emulsifi er, 455 Food intoxications, 66, 67, 69 Freezer burn, 167, 580 climacteric and nonclimacteric, 320 nutrient value of, 339 Food labeling. See Labeling, food Freezers, Appendix A, A-2 composition of, 299–304, 322 storage of, 341 FoodNet, 91–92 food safety and, 81–82 cost of, 130 Gelatinization, 394–95, 404 Food outlets, smaller, 127 Freezing, 150, 579–80 dried, 313, 318, 576, 577 factors infl uencing, 394–95 Food poisoning. See Food intoxications of breads, 431 enzymatic browning of, 300–1, 315 Gelatin salads, 339–41, 342 Food preparation basics, 99–117 of cereal grains, 358 ethylene gas and, 315, 321 unmolding a mold, 340 cutlery techniques, 105–7 cold shortening, in meats, 150 fi llings for pies, 499 whipping, 341 equipment, Appendix A, A-1–A-13 commercial methods of, 579 frozen/refrozen, 313 Gelation potential, 340 food presentation, 116 of doughs, 431 glacé, 519 Gelato, 536, 537 heating foods, 99–105 of egg whites/yolks, 265 grading of, 276, 304, 313, 322, Gel formation, 340, 395–96. See also measuring ingredients, 107–10 of fi sh, 205 601, 602 Gelling mixing techniques, 110–11 of fl our mixtures, doughs, and inspection of, 601 factors infl uencing, 340–41, 404 seasonings and fl avorings, 111–16 baked goods, 386 laxative properties of, 301 phases of, 340 Food presentation, 116, 117 fl uid loss due to (drip), 580 nutrient content of, 301–2, 314 preparation of a gel, 339–40

34981_34_Index_pI-1-I-22.indd 8 4/30/10 7:59:01 PM Licensed to:

Index I-9

Gelling Government food regulation. See Hake, 190 Hens colloidal dispersions and, 36 Regulation of food, government Halal, 12, 602 chicken, 172, 173 of fruit spreads, 319–20 Grading, 600, 601–2, 605. See also meats, 156 Cornish game, 173 gelation phase of gel formation, 340 USDA grading Halibut, 189, 190, 191 turkey, 173 pectins and, 43, 319 of butter, 459, 602 Ham, 158–59, 577 Hepatitis A virus, 71–72 proteins and, 51 of cheese, 241, 242, 246 internal temperature recommended Herbal beverages, 553 Gene contamination, 14 of eggs, 251–52, 601, 602 for cooked, 162 Herbal teas, 561 Generally Recognized a Safe (GRAS) of fi sh and shellfi sh, 191–92 processed, 156, 158–59 Herbs, 113–14 GRAS list, 599 of fruits, 276, 304, 313, 322, 601, 602 Hamburger dried vs fresh, 115 Simplesse as fat replacer, 465 of meat, 146–47, 149, 601, 602 difference from ground beef, 153 in New Age beverages, 552 stevia as sweetener, 445 of milk, 214, 228, 601, 602 as high-risk food, 79 purchasing, 113 tagatose as sweetener, 446 of poultry, 174, 185, 601, 602 Hand-to-mouth contact, 78 in salads, 333 General Mills, food scientists at, 617 of tea, 561 Hand washing, 78 storing, 113–14 Genes, 14 USDA quality grade stamps, 602, 605 Hand washing sink, 78 Herb vinegar, 338 Genetically engineered foods, 14–16 of vegetables and fruits, 276, Hanpen, 197 Heredity, 149 Genetically modifi ed organisms 601, 602 Hard alcohol, 562, 568, 569, 570 Herring, 189, 190, 191 (GMOs), 13, 600 Graduate Record Examination (GRE), Hard candies, 519, 521, 525 Bismark, 196 Génoise, 480 619, 621 Hard cheese, 234 matjes, 196 Genotyping, 68 Graduate school, 619–22, 623 Hard cider, 562–63 Herring worms (Anisakis simplex), 72 Geography, food choices and, 11 academic requirements, 620–21, 623 Hard sauce, 398 Hershey, Milton, 530 Germ, 346, 347 examination requirement, 621 Hard water, 35 Hexoses, 39 wheat germ, 350, 429 graduate degree jobs, 621–22, 623 Hard wheats, 350 HFCS. See High-fructose corn syrup German chocolate cake, 480 GREs and, 619, 621 Harrison, John, 4 High-altitude adjustments Giardia lamblia, 66, 72–73 prerequisites, 619–20 Haugh units, 252 for baked goods, 385 Gin, 568, 569 professional profi le, 620 Hayes, Pamala, 414 boiling point of water and, 35 Ginger, 113, 281 TOEFL and, 621 Hazard, defi nition of, 77 for cakes, 485 Gingerbread, 491 Graham bread, 429 Hazard Analysis and Critical Control for canning, 579 Ginger root, 271, 281 Graham fl our, 373 Point (HACCP) system, 91, checking thermometers for, 521 storage of, 292 Grain milk, 219 593, 601 for cookies, 493 Ginkgo biloba, 553 Grains. See Cereal grains critical control points (CCPs), for yeast breads, 427 Ginseng, 553 Grainy texture, 528 91, 601 High blood pressure, sodium intake Ginseng tea, 561 Gram (metric unit of weight), 32 Final Rule (1996), 601 and, 113 Glacé fruits and nuts, 519, 521 Gram fl our, 373 history of, 91 High-conversion corn syrups, 439 Glacés (water ices), 537 Granites, 537 in meat and poultry High-fructose corn syrup (HFCS), 439, Glasgow piles, 196 Grapefruit, 302, 306 slaughterhouses, 146 483, 551 Glass baking dishes, 104, 424 bitterness of, 3 seven principles of, 91 High-pressure processing Glass transition temperature, 580 Grapes, 299, 305, 307 Hazards, food. See also HACCP (pascalization), 583, 585 Glassware, 136, 137 wine made from, 564, 565 system; Safety, food High-risk foods, 78–80 Glazes, 399, 436 Grape seed oil, 462 biological, 65–67 High-temperature, short-time pastry, 500, 512 GRAS. See Generally Recognized a Safe chemical, 65, 75–76 pasteurization (HTST), 581 Gliadin, 368, 369, 370 Gravy, 398, 402 HACCP system, 91, 593, 601 High water activity, 80 Globulins, 369 Gray, Jonathan, 539 new virulent biological, 74 Hinduism, 11 Glucosamine, 554 Gray, Kristen M., 539 physical, 65, 77 Hippocrates, 10 Glucose, 39, 40, 438, 449 GRE. See Graduate Record Health claims, qualifi ed, 597–98 Hires, Charles, 551 also known as dextrose, 520 Examination Health department inspection Histamine food poisoning, 76, 205 chemical structure of, 40, 44 Greek olives, 308 form, 91 Holding temperature, 88, 94 D or L nomenclature, 40 Greenfi eld, Jerry, 4 Health maintenance, food choices time limit, 88 stored as starch or glycogen, 40, Green meat, 150 and, 6 Hollandaise sauce, 79, 161, 398, 43, 44 Green onions, 283 Hearing, food selection based on, 2, 5 399, 402 sweetness of, 446 Greens, 271, 279, 281 Heart, 155, 156 Hominy/hominy grits, 352, 353 Glucose oxidase, 53 salad, 336 conventional foods and health, 9 Homogenization, 215, 216, 218 Glucuronolactone, 553 Green salads, 336 Heart disease, 459 Honey, 439–40, 439–40 Glutathione, 377 Green tea, 554, 560–61 sodium intake and, 113 in breads, 379 Glutelins, 369 qualifi ed health claim for, 598 Heat. See also Heating; Heating foods; storage of, 440 Gluten, 368–70 Griddle, Appendix A, A-3 Heat transfer substitution for sugar, 440 dried, 370 Grilling, 102 latent, 34–35 sugars in, 440 as an emulsifi er, 455 of fi sh and shellfi sh, 202 measuring, 104–5 Honeydew melons, 302, 308 free, 371, 429, 597 of meats, 163–64 melting/boiling point, 34–35 Honey wine (mead), 566 purpose of gluten formation, 368 of poultry, 181 requirements of cooking methods, Hops, 563 reactions, 371 Grist, 563 99–103 Hormones role of lipids in gluten development, Grits scales, 104, 105 banned in poultry, 175 370 barley, 354 of solidifi cation, 34 in meats, 144–45 steps to gluten formation, 368–70 cooking time, 357 specifi c, 34 in milk, 214 Gluten fl our, 373 hominy, 352, 353 of vaporization, 35 recombinant bovine growth Gluten-free bread, 429 Groats, 354, 355 Heating hormone (rBGH), 214 Glutenin, 368, 369, 370 Ground beef, 153 cooling/reheating temperatures, sterols, 48–49 Glutinous rice, 351 Guarana, 553 82, 83, 94 Hospital diets, 122–23 Glycemic index, 554 Guar gum, 45, 420, 483, 540, 545 methods/techniques, 99–103, 117 Hospital food service organization, Glycerin/glycerol, 483 Guavas, 301, 303, 307, 321 ohmic, 581 122–23 Glycogen, 39, 40, 41 Guinea fowl, 172, 173, 185 Heating foods, 99–105, 117. See also Hospital menu patterns, 124 Glycyrrhizin, 446 Gums Dry-heat preparation; Moist- Hot chocolate, 562 GMOs. See Genetically modifi ed arabic, 45 heat preparation Hot dogs, 577, 601 organisms chewing, 519, 522 Heat preservation, 581, 586. See also Hot peppers, 5, 283 GMP. See Good Manufacturing karaya, 45 Pasteurization Hot-water crust pastry, 499 Practices sugarless, 442 Heat shock, 541 HTST. See High-temperature, short- Goat milk, 216 tragacanth, 45 Heat transfer, 35, 103–4, 117 time pasteurization Goji berry, 311–12 vegetable, 44, 271, 455, 540 fats and, 454, 474 Hulled barley, 353 Good Manufacturing Practices (GMPs), Gustatory cells, 3 types of, 103–4, 117 Humectant, 158, 442 77, 593 Hedonic tests, 24 Humidity Goose, 173, 180, 185 H Heifers, 140 food preservation and, 38 eggs, 255 HACCP system. See Hazard Analysis Hemicellulose, 43, 271 Humulus lupulus, 563 Gooseberries, 305, 306 and Critical Control Point system Hemoglobin, 145 Hushpuppies, 412 Gourds, 279 Haddock, 189, 190, 191 Hemp milk, 220 Husk, 346

34981_34_Index_pI-1-I-22.indd 9 4/30/10 7:59:01 PM Licensed to:

I-10 Index

Hydration Instant (pregelatinized) starches, 397 Julienne, 106 Lactase enzyme, 53 of fl our, gluten formation and, Instant coffee, 555, 556, 557, 576 Jungle, The (Sinclair), 592 defi ciency, 219 368–69 Instant fl our, 375 Lactic acid, 41, 80, 150 proteins and, 51 Instant milk, 221 K Lactitol, 441, 442 Hydration phase of gel formation, 340 Instant-read thermometers, 84, 85 Kaiser, Lucia, 609 Lactobacillus, 222 Hydrogenation, 464 Instant rice, 351, 357 Kale, 271, 279, 281, 334, 336 Lactobacillus acidophilus, 223 Hydrolases, 52 Instant tea, 562 Kamaboko, 197 Lactobacillus bulgaricus, 222 Hydrolysis, 37, 52 Instant yeast, 377 Kamut, 356 Lactobacillus caucasius, 223 Hydrolytic enzymes, 52 Institute of Food Technologists, 610 Kangaroo, meat from, 140 Lactobacillus plantarum, 429 Hydrolytic rancidity, 471 Interesterifi cation, 465 Karuna, 11 Lactose, 39, 41, 228, 438 Hydrophilic compounds, 48, 455 Interfering agents, 524 Kasha, 356 as additive in cakes, 483 Hydrophobic compounds, 48, 455 Interfering, eggs used for, 257, 267 Katsuoboshi, 196 functions in confections, 524 Hydroxypropyl cellulose, 45 Internal Revenue Service, alcohol Kava, 553 hydrolysis of, 52 Hydroxypropyl methylcellulose, 45 regulation, 603–4 Kcal. See Kilocalorie (kcal) intolerance, 211, 219 Hygiene, food service personnel, 78 International agencies, 604 Kefi r, 223 low-lactose milks, 219 Hygroscopicity, 448, 449 International Association of Culinary Kellogg Company, food scientists at, sweetness of, 446, 449 Hypertension Professionals, 610 481, 617 Ladyfi ngers, 491 qualifi ed health claims about, 598 Internships, 617 Kellogg, John Harvey, 347 Lagering, 564 sodium intake and, 113 dietitians, 613 Kellogg’s Corn Flakes, 347 Lamb, 141, 168. See also Meat(s) food science, 617 Kellogg, William Keith, 347 internal temperature recommended I food service, 618 Kelvin scale, 104 for cooked, 162 Iceberg lettuce, 336, 337 pharmaceutical and nutraceutical Kernal corn, 352 retail/wholesale cuts of, 155 Icebox/refrigerator cookies, 492 industries, 622 Ketchup (catsup), 594 Lamb stock, 329 Ice cream, 214, 534–36, 546 Interstate commerce regulation, Kidneys, 155, 156 Lamination, 498 additives in, 544 601, 605 KGy. See Kilograys Lard, 381, 464–65, 471, 474 chemistry of, 535 Intestinal health and conventional Kilning, 563 Larding meat, 161 cone, 535 foods, 9 Kilocalorie (kcal), 6. See also Calories Lasagne, 359, 360 contents of, 535–36 Intoxications, food, 66, 67, 69 (kcal) Latent heat, 34–35 factors affecting quality, 537–41 Intrastate commerce regulation, 601 measurement unit for energy, Lautering, 563 favorite fl avors, 546 Inulin, 44, 554 33–34 Laws, federal food, 591–93, 605. functional food, 536 Invertebrates, shellfi sh classifi cation, in milk and milk products, See also Regulation of food, light, 535 188, 189 212, 213 government low-fat, 535, 536 Invert sugar, 437, 438, 446 Kilogram, 108 Leafy green salads, 336 mixing and freezing, 541–44, 546 in candies, 520, 524 Kilograys (kGy), 582 Leavening, 375–79, 387 nonfat, 535 Iodine, sanitation with, 89 Kilojoule (kj), 105 in cakes, 483 overrun, 541 Iodine value test, 27 Kimchi, 577 too much/too little, 379 reduced fat, 535 Ion chromatography, 27 Kinetic energy, 104 in yeast breads, 419 scoop, 535 Ionization, 36–37 Kitchen team, 121–22 Leaves (leafy vegetables), 270, scooping, 545 Irish coffee, 557 Kiwi/Kiwifruit, 279, 298, 302, 305, 307 271, 294 shrinkage with age, 540 Irish whiskey, 569 as a garnish, 116 Lecithin, 48, 254, 267, 455, 493 storage of, 543, 544–45, 546 Iron (Fe), 301, 596 vitamin C in, 301, 302 as additive in confections, 526 structure of, 540 Irradiation, 581–83, 585, 586 Kj. See Kilojoule Leeks, 271, 279, 281, 283 types of, 535, 546 effects of on food, 582–83 Kluyveromyces lactis, 235 Legislation. See Laws, federal food; Ice cream cake, 480 labeling of irradiated foods, 583, 602 Kneading, 369–70 Regulation of food, government Iced coffee, 557 of poultry, 184 dough development and, 369, 370 Legumes, 285–86, 294 Iced tea, 562 process of, 581–82 function of, 368, 369–70 cancer and, 274 Ice milk, 214 pros and cons, 583 of quick breads, 412 defi ned, 274 Icings (frostings), 488–89, 495 Islam, 12 testing for doneness, 422 preparing, 290–91 Icing sugar, 109 Isofl avones, 59 of yeast breads, 421–22 sprouting, 291–92 Identity standards, 594 Isomalt, 441, 442 Knives, 105–7, 117 storage of, 293 for milk, 217 Isomaltulose, 446 blade of, 105–6 Lemon bars, 490 Imitation chocolate, 530 Isomerases, 52 butter, 136, 137 Lemon juice, fi sh odor ameliorated Imitation coffee, 557 Isotonic beverages, 552 cutlery techniques, 105–7, 117 by, 203 Imitation ham, 159 Italian buttercream frosting, 488 cutting styles, 106–7 Lemons, 298, 302, 307 Imitation ice cream, 536, 546 handling, 105–6 zest, 317 Imitation milk, 218–19 J paring, 107 Lentils, 271 Immersion freezing, 580 Jams, fruit, 318, 322, 448, 593 selecting and caring for, Appendix Lettuces, 271, 279, 281 Incomplete protein, 50 Jefferson, Thomas, 534 A, A-8–A-9 in salads, 334, 336 Indoles, 59 Jellies, 519, 520, 521 in table settings, 136, 137 Leucoplasts, 271 Induction, heat transfer by, 103, fruit, 318, 322, 448 Kohlrabi, 271, 279 Levulose, 520. See also Fructose 104, 117 Jicama, 271, 279, 281 Konjac, 45 Licensure for dietitians, 615 Infections, bacterial food, 66, 68–69 J.M. Smucker Company, 617 Kosher foods, 12, 602 Licorice, 519 Infections, toxin-mediated, 66, 67, Job description, 120 meats, 155, 168, 581 Ligases, 52 69–74 Joint Review Committee on salt, 112 Light beer, 563 Infrared heat lamps, 104 Educational Programs in symbols, 12 Light ice cream, 535 Infrared thermometer, 85 Nuclear Medicine Technology Kraft Foods, 240, 539 Light/lite claims, 598 Infusion, 561 (JRCNMT), 611 Kraft, James L., 240 Light wines, 567 Ingredients Joint Review Committee on Education Kraft Singles, 240 Lignin, 44, 271 measuring, 107–10, 117 in Radiological Technology Kroc, Ray, 619 Limes, 298, 302, 307 sensitive, 76 (JRCERT), 611 Kumquats, 305, 307 zest, 317 substitutions for, 110, Appendix C, Joule (j), 105 Kuru, 74 Linens, table, 135–36, 137 C-1–C-2 Joule heating, 105 Line-spread test, 26 Inositol, 553 JRCERT. See Joint Review Committee L Linguine, 356, 360 Insects, 90 on Education in Radiological L-sugars, 446 Linoleic acid, 47 Inspection. See also HACCP system Technology Labeling, food, 595–97 Linolenic acid, 47 of eggs, 251 JRCNMT. See Joint Review Committee allowed claims, 597–98 Linzer cookies, 491 FDA, 593–94 on Educational Programs in Country of Origin, 601, 602–3 Lipases, 52, 385 of food, 80–81 Nuclear Medicine Technology exemptions, 597 Lipid-based fat replacers, 465–67 health department inspection form, Judaism, 12 of irradiated foods, 583 Lipids, 46–49, 60. See also Fats and 91, 92 Juices of meats, 152 oils of meat, 146 clarifying, 314 Nutrition Facts label, 6, 595, composition of, 46 for pesticide residues, 603 fruit, 53, 300, 313–15, 596 596–97 foods high in, 46 of poultry, 174 vegetable, 314 of poultry, 176 phospholipids, 47–48

34981_34_Index_pI-1-I-22.indd 10 4/30/10 7:59:01 PM Licensed to:

Index I-11

sterols, 48–49 Maltodextrin, 420, 483, 545 kosher, 155, 168 of meats, 166 triglycerides, 46 Maltose, 39, 41, 438, 446, 449 labeling, 152 of pasta, 362 Lipooxygenase, 384 Mandarins (tangerines), 302, 305, 307 mechanically deboned, 160 of poultry, 178, 183, 185 Liqueurs, 568, 569 Mandelbrot, 491 nutrient content of, 147 of tea, 562 Liquid chromatography, 27 Mangoes, 301, 302, 303, 305, 307 organic, 156 of vegetables, 290 Liquid diet, 122 Mangosteen juice, 554 percentage yield, 132 of yeast breads, 427 Liquid-fi lled thermometer, 87 Manicotti, 359, 360 pigments in, 58, 145 Migaki-nishin, 196 Liquid fondant, 523 Manners, cultural infl uences on, 11 preparation of, 160–66, 168 Mildew, 71 Liquids Mannitol, 441, 442, 446 processed, 156–60, 168 Milk, 210–27. See also Cheese in baked goods, 380, 387 Mannose, 43 purchasing, 146–60, 168 additives in, 214 fl uid loss due to freezing, 580 MAP. See Modifi ed-atmosphere restructured, 160 in cakes, 483 measuring, 109 packaging smoking of, 157 coagulation and precipitation, 215, in pastry, 503 Maple syrup, 438, 441 storage of, 161, 167, 168 224–25 in yeast breads, 419 Marbling, 143, 149–50 structure of, 141–44 color of, 58, 214 Liquid smoke, 157 Marchand de vin sauce, 161 substitutes, 148 complete protein from, 50 Liquid sugar, 437 Marco Polo, 534 sun-dried, 576 composition of, 211–14, 228 Listeria, 92 Margarine, 460–61, 471 tenderness of, 142, 148–51, cost of, 127 Listeria monocytogenes, 66, 68, 74 Marinades, 114 160–61 fl avor changes, 224, 228 raw eggs and, 266 tenderizing meat with, 151 time/weight charts, 162, 163 in fl our mixtures/baked goods, Listeriosis, 68 use with poultry, 181 types of, 140–41, 168 380, 387 Lite beer, 563 Marmalades, 318, 322 variety (organ), 155, 156, 168 in food preparation, 224–27, 228 Liver, 155, 156 Marrow, 144 warmed over fl avor, 161 functions in foods, 211, 524 processed, 156 Mashing, 563 Wholesome Meat Act (1967), 601 grades of, 214, 228, 601, Llama, meat from, 140 Marshmallows, 442, 519, 521 wrapping of, 167 602, 605 Lobelia, 561 Marzipan, 519 Meat analogs, 285 heating, 36, 224 Lobster, 189, 190, 191 Masa, 353 Meat grinders/slicers, 90 homogenization of, 215, 216, 218 necessity for live state before Matjes herrings, 196 Meatloaf, 79 nondairy, 219 cooking, 575 Maturing agents, for fl our, 383 Meat stocks, 329 nutrient content of, 211–14, Northern (Maine) vs spiny Matzo, 413 Meat thermometer, 162 218, 228 (rock), 199 Mayonnaise, 456, 575 Medical foods, 9, 211 nutritionally altered, 218–19 purchasing, 199 contamination of, 80 Medical nutrition therapy, 610, pasteurization, 53, 214–15 Locust bean gum, 45 May wine, 567 612, 623 purchasing, 214–15, 228 Lolla rosa, 334 Mead, 566 Medicine, food and, 6–8 rennin, 225 Low acidity, 80 Meal management, 120–37 Melanins, 54, 301 scalding, 100 Low-fat ice cream, 535, 536, 546 food service organization, 120–23 Meleagris gallopavo silvestris, 173 standards of identity for, 217 Low-fat milk, 214, 216, 562 meal planning, 123–26 Melilot, 561 storage of, 227, 228 Low-lactose milks, 219 purchasing, 126–32 Mellorine, 537 types and products, 216–24, 228 Low-sodium milk, 219 table settings, 135–36 Melon balls, 338 vitamins A and D fortifi cation, Luncheon meats, 601 time management, 132–34 Melons, 305, 307–8 213–14 Lunch menus/planning, 123–26 types of meal service, 135 Melting point, 34–35 Milk-based beverages, 562, 570 Lutefi sk, 196 Meal planning, 123–26, 128, 137 of chocolate, 527 Milk chocolate, 530 Lutein, 272 healthful, 128 of fats, 453, 474 Milk protein concentrates (MPC), 211 Lyases, 52 Meal service, types of, 135 of water, 34–35 Milk protein isolates (MPI), 211 Lycopene, 59, 272, 554 Mealy, 509 Meniscus, 109, 640 Milk solids-not-fat (MSNF), 216, 534, Lysine, 356 Measuring, 107–10, Appendix B, Menus 535–36, 540 Lysozyme, 250 B-1–B-2 checklist, 126 Millet, 346, 354 heat, 104–5 creating, 124–26 Milling, 371–72 M ingredients, 107–10, 117 cycle, 124, 125, 126 Mince, fi sh, 195 Mabinlin, 446 measurement equivalents, 108 hospital menu patterns, 124 Mincing, 106–7 Macaroni, 359 portion control, 132 menu patterns, 123–24 Mineral(s), 55–56, 60. See also Macaroons, 489, 491 rounding off, 108 Mercury Mineral content; Sodium Mache, 279 standards of fi ll, 594, 595 contamination in fi sh, 75, 193–94 composition of, 55 Mackerel, 189, 190, 191, 194, 195 utensils, 108–9 Meringue pies, 512 foods high in, 55 mercury contamination and, 194 Measuring cups, 107, 108 Meringues, 79, 261, 480, 487 functions in foods, 55–56 Macrominerals, 55 Measuring spoons, 108 cookies, 490 macrominerals and microminerals, 55 Macronutrients, 129 Meat(s), 140–68. See also specifi c Metal salts in canned foods/juices, 315 major minerals in foods, 55 Mad cow disease, 73–74 meats Metchnikoff, Elie, 223 nutrient retention of processed Madeira, 567 aging of, 142, 148–49, 150–51 Methoxylation, 319 foods, 584–85 Madeira sauce, 161 antibiotic resistance, 144 Methylsufonylmethane (MSM), 554 on Nutrition Facts label, 596 Madeleines, 491 aseptic and modifi ed-atmosphere Methylxanthines, 556, 561 proportion in human body, 32 Madison, Dolly, 534 packaging of, 584 Metric system, 32 Mineral content Maillard reaction, 54. See also carving of, 166 Mettwurst, 159 of cereal grains, 346, 348–49, 363 Enzymatic browning choosing, 148 Meunière sauce, 161 of cheese, 236 in baked goods, 379, 380, 385 color changes in, 145, 146, 162–63 Mexican wedding cakes, 491 of eggs, 253, 267 in breads/bread crusts, 54, 379, color of, 58, 145, 146 Micelles, 225 of fi sh, 195 380 complete protein from, 50 Microbial, 45 of fl ours, 372 in cakes, 489 composition of, 141–46, 168 Microminerals, 55 of fruits, 301 in caramels, 525 cost of, 127 Micronutrients, 130 of meats, 147 in cheeses, 243 curing, 156–57, 577 Microorganisms, 38. See also Bacteria of milk, 214, 228 deep-frying and, 289 cuts of, 144, 146, 148, 152–56 foodborne illness and, 65 of pastas, 363 in eggs, 259 determining doneness, food preservation and, 38 of poultry, 175 sugars and, 289, 436, 447 162–63, 168 temperatures needed to destroy, 83 of vegetables, 274, 275 in sweetened condensed milk, 220 effect of temperature on, 161 Microscope, 26 of water, 549 Maître d’Hôtel sauce, 161 Federal Meat Inspection Act Microwave ovens, 104 Mineral oil, 578 Maki, 204 (1906), 601 Microwave thermometer, 87 Mineral water, 550 Malic acid, 299, 493, 551, 552 frozen, 167, 580 Microwaving, 36, 101, 117 Minestrone, 330 Mallon, Mary (“Typhoid Mary”), 77 grading of, 146–47, 601, 602, 605 brown condiments for, 166 Minimum quality, standards of, Malt, 354 halal, 156 of cakes, 485–86 594–95 in fl ours/baked goods, 368, 383, as high-risk food, 78–79 of cereal grains, 358 Mint, 116, 333 385 hormones and, 144–45 of cookies, 493 Mirepoix, 181, 329 production, in beer-making, 563 inspection of, 146, 168, 601, 602 dry-heat preparation, 35–36, 101 Misleading advertising, 603, 605 Malt breads, 429 internal temperature recommended of eggs, 263 Miso, 286, 330, 577 Maltitol, 420, 442 for cooked, 162 of fi sh, 204 Miso soup, 330

34981_34_Index_pI-1-I-22.indd 11 4/30/10 7:59:01 PM Licensed to:

I-12 Index

Mixers, Appendix A, A-5 Mustard greens, 279 of frozen desserts, 540 food selection based on, 2 Mixing Mutton, 141 of fruit and vegetable beverages, of vegetables, 287, 288 pastries, 505–6 Mycotoxins, 71 314 Ohmic heating, 581 techniques, 110–11, 117 Myocommata, 190 of fruits, 301–2, 322 Oil and vinegar dressings, 337–38 Mocha, 557 Myoglobin, 145, 146, 191 of gelatin, 339 Oiling off, of cheese, 243 Modifi ed-atmosphere packaging Myosin, 142 labeling, 595, 596–97 Oils, 461–64. See also Fats and oils (MAP), 293, 584, 585, 586 Myotomes, 190 of meats, 147, 168 cold-pressed, 461 Modifi ed foods, 9 MyPyramid, 6, 18, 125, 128, 302 of milk, 211–14, 218, 228 deep-frying, problems and their Modifi ed starches, 397, 483, 520 of pastas, 359, 362, 363 causes, 470 Modifi ed wheat starch, 420 N of poultry, 175, 185 difference of fats vs oils, 46 Moist-heat preparation, 35–36, NAACLS. See National Accrediting of quick breads, 410 in emulsions, 455 99–101, 117 Agency for Clinical Laboratory of salads, 335 essential, 114, 317 of cereal grains, 356–58 Sciences of soft drinks, 218 extracts, 114 of eggs, 261–64, 267 Napkins, 135 of starches, 391, 404 frying care, 467–69 of fi sh and shellfi sh, 203–4 Napoleon, 578 of sugar, 438 preserving frying oils, 469 of fruits, 318 Naruto, 197 of tea, 561 refi ned, 461–62 of meats, 165–66 NASM. See National Associations for of vegetables, 274–75 selecting, 462 of pasta, 360–62 Schools of Music of water, 549 types of, 462–63 of poultry, 182, 185 National Accrediting Agency for of yeast breads, 427 unrefi ned, 461–62 of vegetables, 290 Clinical Laboratory Sciences Nutrient content claims, 597, 598 winterized, 464 Moisture absorption, 448, 449 (NAACLS), 612 Nutrient retention, 584–85 Okra, 271, 279, 282 Moisture retention, sugar and, 436 National Associations for Schools of Nutrients, 32, 129. See also Chemistry Old-fashioned fi lling method, 509–10 Molasses, 438, 440–41 Music (NASM), 612 of food composition Olestra, 420, 466–67 in brown sugar, 437 National Nutrient Database for daily values, 596 Olfactory epithelium, 2 foods made with, 441 Standard Reference, 130 essential, 47, 50 Oligosaccharides, 41 Molded cookies, 491 National Restaurant Federation, 610 groups of, 31 Olive oil, 47, 461, 462, 463, 471 Molds, 71 Natto, 286 intake, 128–30 qualifi ed health claim for, 598 in cheese/cheese production, 237, Natural foods, 17 nutrient value of meals, 128–30 Olives, 308, 309 238, 244 Neapolitan, 535 on Nutrition Facts label, 596 fat content of, 301 foodborne illness and, 65, 71 Nectarines, 305, 308 proportion in human body, 32, 59 sizes, 309 food spoilage by, 574, 575 Nematodes (roundworms), 73 Nutrition, 5–10, 18. See also Nutrition storage of, 321 inhibitor added to baked Neohesperidine, 446 science; Recommended daily Omega-3 fatty acids, 48, 50, 195, products, 419 Neotame, 443, 444, 445, 446 amounts 459, 554 safety in certain foods, 71 Nero (Roman emperor), 534 careers in, 609–22 qualifi ed health claim for, 598 Molecules, 32 Nestlé, Henri, 530 consumer dietary changes, 6–10 Omelets, 259–60, 264 Mollusks, 189. See also Shellfi sh Neural tube birth defects, 598 Dietary Guidelines for Americans, Onions, 271, 273, 282–83 selecting live, 198 New Age beverages, 552 6, 18 storage of, 292 Monelin, 446 New potatoes, 283 MyPyramid, 6, 18 Oolong tea, 561 Monitoring, critical control point, 91 NFDM. See Nonfat dry milk professional associations, 609, 610 ORAC. See Oxygen radical absorbance Mono- and diglycerides, 420, 456, Nigiri, 204 recommendations, 6, capacity 483, 545 Nitrites as selection criterion, 5–10, 18 Orange juice, 308–9, 313 Monocalcium phosphate, 420, 483 color changes in meats and, 159 Nutritional beverages, 562 Orange pekoe tea, 561 Monographs, 8 in processed meats, 157, 156–57 Nutritional yeast, 376, 377 Oranges, 301, 302, 308–9 Monosaccharides, 40 NOEL. See No-observed-effect level Nutrition Facts food labels, 6, 595, zest, 317 Monosodium glutamate (MSG), 3, Nomenclature 596–97 Ordinal scale, 24 114, 158 chemical, 48 Nutritionist, 610–12, 623 Oregano, 333 in chicken nuggets, 175 of enzymes, 52 professional profi le, 620 Organic acids, 299, 554 sensitivity, 114 of fatty acids, 47, 48 Nutrition science, 610–12, 623 as chemical sanitizers, 89 Mooncake, 480 of pastas, 359 allied health careers, 611–12 Organic certifi cation, 16–17 Morganella morganii, 76 of saccharides (D or L), 40 careers in, 610, 611–12 Organic foods, 16–17 Mormon Church, 11 Nonfat dry milk (NFDM), 220–21, certifi cation routes, 613 labeling, 602 Mornay sauce, 161 227, 562 dietary clerk/dietary aide, 616 Organic Foods Production Act of Moselle wines, 567 Nonlaminated, 498–500 dietetic technician, registered, 616 1990, 16 Mother sauces, 399, 404 Nonnutritive food components, dietitians, 612–16 Organic meats, 156 Mousse, 537 56–59, 60 medical nutrition therapy, 610, 612 Organizational chart, 120, 121 Mozzarella cheese, 233, 242, 243 Nonnutritive sweeteners, 435, nutritionist, 610–12 Orphan Drug Act, 9 MPC. See Milk protein concentrates 442–46, 449 professional associations, 609, 610 Osborne system of protein MPI. See Milk protein isolates Nonstick pans, 424 Nuts, 220 classifi cation, 369 MSG. See Monosodium glutamate Nontempered coatings, 529 classifi cation of, 299 Osmosis, 38–39, 317 MSM. See Methylsufonylmethane No-observed-effect level (NOEL), 443 nut oils, 462 Osmotic drying, 576 MSNF. See Milk solids-not-fat Noodles, 359, 363. See also Pasta qualifi ed health claim for, 598 Osmotic pressure, 38–39, 448 Mucor miehei, 235 Norwalk virus, 66, 71, 72, 74 toasting, for salads, 335 Osteoporosis, 598 Mucor pusillus, 235 Nougats, 519, 521 Ostrich eggs, 255 Muffi n breads, 411–12 Nuclei, for crystal formation, 520 O Ostriches, 172 Muffi n method of mixing, 111, Nucleus, atomic, 32 Oat beta-glucan, 554 Outbreaks, of foodborne illness, 64, 603 408, 415 NuMenues, 123–24 Oat fl our, 429 Ovalbumin, 250 Muffi ns, 384, 385, 409–411, 480 Nutraceutical, 6, 10 Oats, 346, 354, 355, 363 Oven cord thermometer, 86 English muffi ns, 430–31 Nutraceutical beverages, 554 cooking time, 357 Ovens, Appendix A, A-1–A-2 ingredient proportions, 407 Nutraceutical industry internships/ in yeast breads, 419 convection, 103–4 preparation of, 410–11 jobs, 622, 623 Obama, Barack, 64 microwave, 104 Mulled wines, 567 NutraSweet. See Aspartame Obesity, 5–6 rack position, 101 Mullet, 191 Nutrient analysis, 130 portion control to combat, 132 Oven spring, 425 Multiple fruit, 298 Nutrient content rates, 125 Overrun, 541 Muscatel, 567 of cakes, 484 soft drinks and, 551 Ovomucin, 250 Muscle contraction and relaxation, 142 of cereal grains, 347, 348–49, 363 sugar and, 438 Ovomucoid proteins, 250 Muscle tissue, 141–42 of cheese, 235–36, 246 Objective tests for food evaluation, Ovotransferrin, 250 in fi sh, 190 claims allowed on food labels, 23, 26–28 Oxalic acid, 299 Muscovado sugar, 437 597, 598 Octopus, 189, 190 Oxidases, 575 Mushrooms, 282 of cookies, 494 Odors Oxidation. See Enzymatic browning storage of, 292 of eggs, 253, 267 of bread, 426 Oxidative rancidity, 471–72 Mushroom sauce, 399 of fats, 458–59, 474 classifi cation of, 2 Oxidizing agents Mussels, 189, 190 of fi sh, 195 detecting, 2 as dough conditioners, 383 purchasing, 199, 603 of fl ours, 372 of fi sh, 192, 193, 203 enzymes, 300

34981_34_Index_pI-1-I-22.indd 12 4/30/10 7:59:01 PM Licensed to:

Index I-13

Oxtail, 155, 156 Pastries, 384, 498–515. See also Pies Petit four, 480 Pita bread, 429 Oxygen and pastries Pets, Salmonella infection from, 68 Pizza, 350, 428 and food, 80 baking, 513 pH. See also Acid(s) Pizza crust, 431 removal to prevent food spoilage, and eggs, 504 changes in, 37 Pizza Hut, 316 575 and fat, 502 Clostridium botulinum growth Place mats, 136 Oxygen radical absorbance capacity fi l l i n g s , 5 0 9 – 1 2 and, 579 Plague, bubonic, 90 (ORAC), 312, 472 fl akiness of, 502–3 and color in vegetables, 272 Plain pastry, 498–99. See also Pies Oysters, 189, 190 fl avoring and, 504 of eggs/egg whites, 257 and pastries purchasing, 198, 603 and fl our, 502 exception to rules, 80 Planning, meal, 123–26, 137 raw, Vibrio infection from, 71 ingredients of, 500–5 food additives and, 58 Plantains, 301, 305 Rockefeller, 202 and liquids, 503 in heating fruit, 315 Plant cell structure, 270–72 shucking, 198 preparation of, 500–13, 515 meter, 27 Plant exudates, 45 Ozonation, 584 problems and their causes, 514 in milk, 225 Plant fi bers, 45 and salt, 504 scale, 37 Plant protein classifi cation, 369 P storage of, 514, 515 of soft drinks, 552 Plant stanol esters, 49 Packaging and sugar, 504 taste and, 58 Plant sterols, 49, 59 aseptic, 584, 586 testing for doneness, 513 Phadnis, Shashikant, 444 Plasticity of fats, 109, 456–57, 474 Fair Packaging and Labeling toppings, 512–13 Pharmaceutical industry internships/ Plate freezing, 580 Act, 595 types of, 498–500, 515 jobs, 622, 623 Plate presentation, 116 fl avor protection by, 4 Pastry-blend method of mixing, 111 PhD. See Graduate school Plates, 136, 137 modifi ed-atmosphere, 293, Pastry chef/patissier, 121 Pheasant, 172 Plums, 305, 310 584, 586 Pastry fl our, 373 Phenolase, 300 Poaching, 100, 117 of pastas, 584 Patatopita, 500 Phenolic compounds, 44, 300–1, 561 of eggs, 263, 264 shrink-wrapping, 293 Patent fl our, 372 Phenol oxidase, 53, 300 of fi sh, 203 Pack date, 131 Pathogenic bacteria, 65 Phenols, 59 of fruits, 318 Paella, 176 Pathogen Reduction Act (1997), 601 Phenylalanine, 444 of poultry, 183 Paired comparison test, 24 Peaches, 299, 300, 303, 305, 309–10 Phenylketonuria (PKU), 444 Pod corn, 352 Paired preference tests, 24 Peanut allergies, 76 Phosphated fl our, 374 Poisoning. See also Bacteria; Toxins Palm oil, 46, 47, 463, 471 Peanut brittle, 448, 519, 520, 521, 525 Phosphates bacterial infections and toxins, Pan-broiling, 103 Peanut butter cookies, 491 in meats, 158 65–67 of meats, 164, 165 Peanut oil, 461, 462, 471 treatment of fi sh and shellfi sh, 193, botulism, 67, 69 Pancakes, 384, 408–9 Pearled barley, 354 200, 205 Ciguatera fi sh, 75 ingredient proportions, 407 Pearl onions, 283 Phosphatidylcholine. See Lecithin ergot, 355 Panel thermometer, 86 Pears, 299, 300, 301, 305, 310 Phosphatidylserine, 598 foodborne illness, 65–74, 575 Pan-frying, 103 Pear wine, 567 Phospholipids, 47–48 histamine food poisoning, of meats, 164–65 Peas, 271, 279, 283 Phosphoric acid, 551, 552 75–76, 205 Pannell, Lisa, 617 Pectic substances, 43, 271, 299–300 Photosynthesis, 436 mercury, 193–94 Panocha, 521 juice cloudiness and, 300 Phyllo pastry, 500, 509, 510 mycotoxins, 71 Pans, Appendix A, A-6–A-7. See also Pectin, 39, 40, 299–300 Physical hazards, 65, 77, 94 pufferfi sh, 76 Pots and pans in confections, 530 Physical leaveners, 375 red tide, 76 Pantry chef/chef garde manger, 121 formation in ripening fruit, 300 Physical tests for food evaluation, Polarimeter, 26 Pantry pests, 90 in fruit spreads, 319 26–27, 28 Pollock, 190, 191 Papain, 52, 151, 157 juice cloudiness, 300 Phytochemicals, 59, 274, 301, 554 Polo, Marco, 534 Papayas, 301, 302, 303, 305, 309 methoxylation and, 319 Pickles/pickling, 577–78 Polydextrose, 522 Paprika, 113 in soft drinks, 552 as a garnish, 116 Polyethylene wax, 578 Paraffi n, 578 structure of, 299 cancer and, 600 Polymerization, 468 Paraffi n oil, 578 use by food industry, 300 Picnic ham, 159 Polymorphism, of fats, 456, 527 Parasites, 65, 72–73 Pectinase, 315 Pies and pastries, 498–515. See also Polyphenol, 302, 556 Parboil, 100 Pectinates, 578 Pastries Polyphenolase, 54 Parenchyma cells, 271–72 Peeling, 107, 338 alternative piecrusts, 509 Polyphenolic compounds, 225, 556, 561 Parfait, 535 to eliminate bitterness in baking, 513 Polyphenol oxidase, 300, 315 Paring knife, 107 vegetables, 287 decorative piecrust edges, 508 Polysaccharides, 41–45 Parmesan cheese, 234, 238, 242, Pemberton, John, 551 and eggs. 504 Polysorbate 60, 455 243, 244 Penetrometer, 26 and fat, 502 Polyunsaturated fats, 47, 48, 143 Parsley, 271, 283, 333 Penicillium, 71 fi l l i n g s , 5 0 9 – 1 2 Pomegranate juice, 554 as a garnish, 116 Penicillium roqueforti, 238 fl akiness of pastries, 502–3 Pomegranates, 310, 312, 321 Parsnips, 271, 279, 283 Pepper, 113 and fl our, 502 Pomes, 298, 322 Pascal, Blaise, 583 Peppercorns, 113 ingredients of, 500–5 Popcorn, 352 Pascalization, 583, 586 Peppers, 271, 279, 283 and liquids, 503 Popcorn balls, 519, 521 Pastas, 347, 358–62, 363 bell, 279, 283 preparation of, 500–13, 515 Popovers, 384, 407, 409 cloudy pasta water, 361 chili, 113 problems and their causes, 514 Popsicles, 537 high-protein, 359, 363 hot, 5, 283 and salt, 504 Pop-up thermometer, 86 nomenclature of, 359 red, 279 storage of, 514, 515 Pork, 141, 168. See also Meat(s) nutrient content of, 359, sweet, 283 and sugar, 504 bacon, 159 362, 363 Peptide bonds, 50 testing for doneness, 513 cooking temperature, 163 packaging of, 584 Percentage yield, 132 toppings, 512–13 ham, 158–59, 577 preparation of, 360–62, 363 Perch, 189, 190, 191 types of, 498–500, 515 internal temperature recommended storage of, 362, 363 Percolator, 559 Pigeon, 172, 173, 185 for cooked, 162 types of, 359–60, 363 Périgueux sauce, 161 Pigments. See also Color(s) processed, 156 Pasta salads, 336 Perishability. See also Preservation, food in meats, 58, 145 PSE (pale, soft, and exudative), 150 Pasteurization, 53, 214–15 water activity and, 38 in plants/vegetables, 271, 272–73, retail/wholesale cuts of, 153–55 cold (irradiation), 581–83 Peroxide value test, 27, 472 287–88 stock, 329 as food preservation method, 581 Perry (pear wine), 567 in poultry, 173 tapeworm (Taenia sollium), 73 of fruit/vegetable juices, 314 Persian melons, 308 Pike, 189, 190 Trichinella spiralis and, 72 high-temperature, 581 Persimmons, 300, 310 Pilaf method, 358 Pork tapeworm (Taenia sollium), 73 of milk, 214–15 Personal preference tests, 24 Pineapples, 298, 305, 310, 338 Port, 567 nutrient retention and, 586 Personnel, food service, 77–78, 94 as a garnish, 116 Portions temperatures, 215 hygiene, 78 cutting, 311 common serving sizes, 133 ultrapasteurization, 215 training, 78 storage of, 321 control, 132 Pasteurized beer, 564 Pest control, 90 vitamin C in, 302 healthful, 128 Pasteurized eggs, 264–65 Pesticide regulation, 592, 600, 603, 605 Pink wines, 568 measuring sizes, 129 Pasteur, Louis, 578 Peterson’s Guide to Graduate Pinot, 567 size, 123 Pastrami, 156 Schools, 619 Pint, 108 Post, Charles William, 347

34981_34_Index_pI-1-I-22.indd 13 4/30/10 7:59:01 PM Licensed to:

I-14 Index

Potassium Preparation of food, 82–83, 94 Proteinases, 575 Quick oats, 354 dietary guidelines/ food (See specifi c foods) Protein-based fat replacers, 465, 466 Quinoa, 356 recommendations, 6 Pre-preparation of food, 83, 94 Protein complementation, 50 in fruits, 301 Presentation, food, 116, 117 Protein content R Potassium benzoate, 551 Preservation, food, 38–39, 574–86 of cereal grains, 348, 363 Rack position for baking, 101, 102 Potassium bisulfi te, 304 artifi cial “rain” in supermarket of cheese, 236, 246 Radiation, heat transfer by, 103, 104, Potassium bromate, 383 displays, 38 of eggs, 250, 253, 267 117 Potassium chloride, 113, 483 aseptic and modifi ed-atmosphere of fi sh, 195 Radiccio, 279, 334 Potassium metabisulfi te, 304 packaging, 584, 586 of fl ours, 372 Radish, 271, 273, 284 Potassium sorbate, 483, 493 cold preservation, 579–80, 586 high-protein pasta, 359, 363 Raffi nose, 41 Potato chips, 462 enzymes used for, 53 of meats, 147 Raisin bread, 594 Potatoes, 271, 279, 283–84 food spoilage, 574–75, 586 of milk, 212, 218, 228 Raisins, 301, 315, 576 baked, 288–89 heat preservation, 581, 585, 586 on Nutrition Facts label, 596 Ramen, 359, 362 color of, 273 high-pressure processing, 583, 586 of pastas, 359, 362, 363 Rancidity, 158, 470–72, 528, 580 cream of tartar and, 289 humidity/water activity and, 38 of poultry, 175 Range, Appendix A, A-1 fi ber content, 273 irradiation, 581–83, 585, 586, 602 of soybeans, 285 Ranking tests, 24 french fries, 289, 290 methods of, 575–79, 585 of vegetables, 275 Rapid mix method, 421 preparation of, 288–89 nutrient retention and, of yeast breads, 427 Raspberries, 301, 302, 305 seasons for, 279 584–85, 586 Protein fi lms, 578 Raspberry tea, 561 soup, 331 ozonation, 584 Protein quality, 50 Ravioli, 359 specifi c gravity of, 288 pascalization, 583, 586 Protein salads, 336 Raw fermented sausage, 159 storage of, 293 preservatives in soft drinks, 552 Protons, 32 Raw fi sh, 204 sweet potatoes, 271, 274, 284 pulsed light, 583, 586 Protozoa, 72, 73 Raw sugar, 437 Potato fl our, 374 sugar and, 436, 448, 449 Proximate analysis, 27 RBGH. See Recombinant bovine Potato starch, 43, 391, 392, 394, 396 Preserved fi sh/roe, 196 Prune juice, 301 growth hormone Pot barley, 354 Preserves, fruit, 318, 322 Prunes, 301, 304 RD. See Registered dietitian Pots and pans, Appendix A, A-6–A-7 Pressed cookies, 491 Pseudoterranova dicipiens RDI. See Reference Daily Intakes for baking cakes, 483–84 Pressure canning, 579 (codworms), 72, 73 Recalls, 594 for baking pies and pastries, 513 Pressure cookers, 101 P/S ratio, 47 Recipes, 133–34 for baking yeast breads, 424 Pretreatments for drying fruits, 577 Psychological criteria for food standardized, 133 color of, effect on baking, 101–2 Pretzels, 431 selection, 13–17, 18 styles of, 133–34 placement, 484 Preventive measure, 76 Puddings, 448, 584 substitutions for ingredients, 110, primed (seasoned), 259 Price comparisons, 130, 131 Pufferfi sh poisoning, 76 Appendix C, C-1–C-2 Pottage, 327 Priestley, Joseph, 551 Puff pastry, 500, 505 Recombinant bovine growth hormone Poultry, 172–85. See also Meat(s); Primal cuts. See Wholesale (primal) rolling, 509, 510 (rBGH), 214 specifi c type of poultry cuts Pull date, 131 Recommended daily amounts, 6, 124. additives in, 176 Priming of frying pans, 259 Pulque, 567 See also Acceptable daily intake basting, 180 Prions (mad cow disease), 73–74 Pulsed light, 583, 586 (ADI) brining, 178 Prior sanction, 599 PulseNet, 74 of calories from carbohydrates, 427 calories, 176 Probiotics, 222–23, 554 Pumpernickel bread, 429 of cereal, grain, or pasta, 6, 349 carving, 181, 185 Process (processed) cheeses, 233, Pumpkin, 271 Daily Reference Values (DRV), 596 classifi cation of, 172–73, 185 240–41, 243 Punching down dough, 423–24 of fats, 6, 458 color change, 178 Processed fruits, 312–13 Purchasing, 80, 94, 126–32, 137 of fi ber, 427 color/pigment in, 173, 174 Processed meats, 156–60, 168 of cheese, 241–42, 246 of fruits and vegetables, 6, 302 composition of, 173, 185 lower-fat, 160 of eggs, 251–54, 267 of meats and legumes, 6 determining doneness, 178–79, 185 Processed poultry, 175–76 of fi sh and shellfi sh, 191–201, 206 of milk, 6, 213 dressed, 174 Product codes, 131 of fruits, 304–15, 322 Reference Daily Intakes (RDI), 596 eviscerated, 174 Production manager/sous chef, 122 of meats, 146–60, 168 of sugars, 438 grading of, 174, 601, 602, 605 Product recall, 594 of milk, 214–15, 228 Recovery beverages, 552 as high-risk food, 78–80 Professional associations, 609, 610 of poultry, 174–76, 185 Recrystallization, 580 hormones and antibiotics in, 175 Professor, career as, 612, 618, of vegetables, 276–84, 294 Red cabbage, 273 inspection of, 174, 601, 602 622, 623 Pure Food Law. See Food and Drug Red chard, 334 internal temperature recommended Prolamines, 369 Act (1906) Red color for cooked, 178 Proof, 383 Purifi ed water, 550 in chocolate cake, 379 irradiation of, 184 of alcoholic spirits, 568 in fi sh and shellfi sh products, 197 labeling, 176 Proof boxes, 423 Q in fruits, 315 microwaving, 183 Proofi ng, 383, 423, 425 Quail, 172, 173 in meats, 145 modifi ed-atmosphere packaging overproofi ng, 425 Quail eggs, 255 in plants/vegetables, 272, 273, 287 of, 584 second, 424–25 Qualifi ed health claims, 597–98 Red currants, 306 nutrient content of, 175 underproofi ng, 427 Quality control, 80 Red leaf lettuce, 334 percentage yield, 132 Propionic acid, 89 Quality grades, 146, 601–2. See also Red mustard, 334 preparation of, 176–83, 185 Propylene glycol monoesters, 455 Grading; USDA Red onions, 283 processed, 175 Propyl gallate, 158, 473 of meat, 147 Red peppers, 279 purchasing, 174–76, 185 Proteases, 52, 385, 423, 575 USDA stamps, 602 Red potatoes, 273, 279, 284 safety tips, 177–78 Protein(s), 49–54, 60. See also Protein Quality standards, 594, 595 Red tide, 76 Salmonella and, 68, 183 content; specifi c proteins Quantity grades, 601 Reduced-fat milk, 214, 216, 562 stocks, 329 amino acids in, 50, 51, 52 Quart, 108 Reducing agents, 383 storage of, 183–84, 185 biological value of, 339 Quaternary ammonium Reducing sugars, 447 stuffi ng, 178, 180–81 calories (kcal) from, 32 compounds, 89 Reduction, 402 time/weight charts, 178–79 chemistry of, 49–54 Quiche, 79, 264, 498 Red wines, 567, 568 trussing, 180 complete vs incomplete, 50 Quick breads, 367, 407–15 Reference Daily Intakes (RDI), 596 types and styles of, 174–76 composition of, 52 from drop batters, 384, 385, Reference protein, 253 Poultry Buyers Guide, 176 denaturation/coagulation, 52 409–12, 415 Refrigeration, 80, 81, 579 Poultry Products Inspection Act foods high in, 50 ingredient proportions, 407 of meat, 167 (1957), 601 functions in food, 51–54 kneading, 412, 415 Refrigerator cookies, 492 Pound (unit of measurement), 108 nutrient retention in processed muffi n method, 408, 415 Refi gerator/freezer thermometer, 86 Pound cake, 480 foods, 584–85 nutrient content of, 410 Refrigerators, Appendix A, A-2 Pour batters, 384, 385, 408–9, 415 Osborne classifi cation system, 369 from pour batters, 408–9, 415 food safety and, 81 Powdered butter, 459 plant, 369 preparation of, 408, 415 temperature of, 579 Powdered sugar, 109, 437 proportion in human body, 32 problems and their causes, Registered dietitian (RD), 122, 612–16 Practice Groups, Dietetic, 615 recommended intake, 130 411, 415 Regulation of food, government, Prawns, 200 reference, 253 unleavened breads, 412–13 64–65, 591–605 Prebiotics, 222–23 sources, 130 varieties of, 408–14, 415 Centers for Disease Control and Precipitate, 36 Proteinase inhibitor, 250 Quick-mix method, 110 Prevention (CDC), 603, 605

34981_34_Index_pI-1-I-22.indd 14 4/30/10 7:59:01 PM Licensed to:

Index I-15

Environmental Protection Agency Root beer, 551 Salmonella, 66, 68, 90 Schlatter, James, 443 (EPA), 603, 605 Root vegetables, 270, 271, 294 cross-contamination, 83 Schmidt, Arno, 99 federal food laws, 591–93, 605 Rope, 431 eliminated by irradiation, 583 Science. See Food science; Nutrition Food and Drug Administration Rose hip tea, 561 poultry and, 178, 183 science (FDA), 593–600, 605 Rosemary, 116, 177, 333 raw eggs and, 257, 266 Scientist, food, 616–17 international agencies, 604, 605 Rosé wines, 567 testing for, 601 professional profi les, 316, 539 other regulatory agencies, Rotavirus, 66, 72 Salmonella enteritidis, 266 Scombrotoxism, 75, 205 603–4, 605 Roughage. See Fiber Salmonella typhi, 66 Scones, 413–14 U.S. Department of Agriculture Roulade, 480 Salmonellosis, 68 Scoring bread, 425 (USDA), 600–3, 605 Rounding off of weights and Salsify, 279 Scotch (whiskey), 569 Reheating foods, 82, 83, 88–89 measures, 108 Salt(s), 111–13. See also Sodium Scrambled eggs, 259, 263–64 Relief cook/tournant, 122 Rounds cook/tournant, 122 adding in food preparation, 112 Scrapie, 74 Religion Roundworms, 72, 73 curing/preservation with, 577 Scurvy, 591 food choices and, 11–12, 18 Roux, 399 effect on freezing, 543 Sea bass, 190, 192 genetically engineered foods and, 14 Rum, 568, 569 effect on milk, 225 Seafood. See Fish and shellfi sh Rennin, 53, 225, 235 Russian service, 135 in fl our mixtures/baked goods, Sea mammals, 189 Replacers, fat, 465–67 Russian tea cookies, 491 380, 387 Searing of meat, 102, 161 Reptiles Rutabagas, 271, 279, 284 forms of, 55–56 Sea salt, 112 Salmonella infection from, 68 Rye, 346, 355, 356, 363 functions in foods, 56, 111–12 Seasoning of frying pans, 259 Researcher, 621, 623. See also Food cooking time, 357 in gel formation, 341 Seasonings, 111–16, 117, Appendix D, science; Nutrition science Rye (whiskey), 569 meat tenderizing with, 151 D-1–D-3. See also Salt; specifi c Resinated (Greek) wines, 567 Rye breads, 429 in pastry, 504 seasonings Resistant starches, 396–97, 554 Rye crackers, 429 pickling, 600 adding to food (when/how much?), Respiration rate, 292 Rye fl our, 374 in processed foods, 112 115–16 Restructured meat, 160 sources in diet, 112 for grains, 358 Retail cuts of meat, 152–55 S substitutes, 113 for meats, 161–62 of beef, 152, 153 Sablés, 489, 492 too much/too little, 380 types of, 111–15 bones identifying, 144 Saccharides, 39–46. See also types of, 111–12, 380 Seaweeds, 45 of lamb, 155 Carbohydrate(s) value of, 112 Seed, for crystal formation, 521 of pork, 153–55 disaccharides, 40–41 in yeast breads, 419 Seeding method of tempering of veal, 153 D or L nomenclature, 40 yeast growth and, 380 chocolate, 528 Retrogradation, 384, 396. See also monosaccharides, 40 Salt and pepper shakers, 136 Seeds Syneresis oligosaccharides, 41 Salt formation, 37 gums, 45 Rheology, 27 polysaccharides, 41–46 Salting (curing), 156–57, 577 vegetables and fruits derived from, Rhine wines, 567 Saccharin, 443, 444, 552, 600 Salty taste, 3 270, 294, 272 Rhizomes, 113 Saccharometer, 544 Sanding sugar, 437 Selection criteria. See Food selection Rhubarb, 299, 310 Saccharomyces carlsbergensis, 563 Sanitation, 89–90 criteria Ribose, 39, 40 Saccharomyces caucasius, 223 Sanitation Standard Operating Selenium, 598 Rice, 350–52, 363 Saccharomyces cerevisiae, 375, 377, 418 Procedures (SSOPs), 601 Self-rising fl our, 375 basmati, 346, 351, 357 Saccharomyces kefi r, 223 Sanitizers, chemical, 89 Semi-hard cheese, 234 classifi cation of, 351 Safety, food, 64–94. See also Saponins, 59 Semisweet chocolate, 530 cooking times, 356–57 Regulation of food, government Sardines, 190, 191, 196 Semolina (durum fl our), 359, 373 forms of, 351–52 bacteria and, 65–74 Sashimi, 204 Sensitivity tests, 24 percentage of world grain biological hazards, 65–74 Sassafras tea, 561 Sensory criteria, in food selection, production, 346 canned goods (home-canning), 579 Satiety, 457, 474 1–5, 18 preparation of, 356–58 chemical hazards, 65, 75–76 Satsuma-age, 197 Sensory evaluation of food, 23–26 Rice bran, 351 cream soups, 332 Saturated fatty acids, 47, 48, 456 Separation of water and oil, 575 Rice bran wax, 578 detecting contamination, 74 Saturated solution, 36 Serving number, food labeling, 596 Rice fl our, 373, 429 eggs, 265–66 Saturation, degree of, 47, 456 Serving sizes Rice milk, 219 FDA and, 593–600 Sauce chef/saucier, 121 common, 133 Rice starch, 391, 392 foodborne illness, 64–65 Sauces, 397–403, 404 food labeling, 596 Rice vinegar, 338 genetically modifi ed organisms for beef, 161 of fruits and vegetables, 302 Rice wine (sake), 567, 577 and, 14 functions in foods, 398 portion control, 132 Riesling, 567 HACCP system, 91 gravy, 402 Serving temperature, 89, 94 Rigor mortis, 150, 151, 193 inspector, professional profi le, 183 mother, 399, 404 Sesame oil, 462 Ripening molds and, 71 small, 399 Seventh-Day Adventist Church, 11, 347 of cheese, 236–39 national surveillance, 91 storage of, 403, 404 Shad, 190, 191 of fruits, 300 new virulent biological hazards, 74 thickened, 399–401, 404 Shallots, 271, 283 Risk, 77 parasites and, 72–73 types of, 398–99 Shark, 189, 190 high-risk foods, 78–80 physical hazards, 65, 77 unthickened, 401–3, 404 mercury contamination and, 194 severity of, in biological food poultry preparation, 177–78 white sauce, 261 Sheep milk, 216 hazards, 65–66 prions—mad cow disease, 72–73 Sauerkraut, 577 Shelf life Risotto, 351 Safe Food Act of 1997, 592 Sausage, 159–60, 577 extension by sugar, 436 “R-month rule”, 198 severity of risk, 65 Sautéing, 102–3 improved by biotechnology, 14 Roast cook/rotisseur, 121 viruses and, 71–72 of cereal grains, 358 Shellfi sh.See also Fish and shellfi sh Roasters, chicken, 172 Saffl ower oil, 461, 462, 471 of fi sh and shellfi sh, 202 baking, 201–2 Roasting, 102 Saffron, 113 of fruits, 318 certifi cation, 192 of coffee, 555 Sage, 333 of meats, 164 classifi cation of, 188–89 of meats, 163 Saint John’s wort, 553 of poultry, 181 common, 190 of poultry, 179–81 Sake (rice wine), 567, 577 Sauternes, 567 complete protein from, 50 temperatures for meats, 163 Salad dressings, 336–39, 575 Savory, 333 inspection of, 601, 602 of vegetables, 289 Salad plate, 136, 137 Savory (umami) taste, 3 Interstate Certifi cate Shellfi sh Robert sauce, 161 Salads, 332–39, 342 Scalding, 100 Shipper List, 603 Rock salt, 112 fat and fi ber in, 335 Scales preparation of, 201–4, 206 Rodents, 90 importance of salt in, 332 Celsius (centigrade), 104, 105 purchasing, 191–201, 206 Roe, fi sh, 196, 197 ingredients, 332–35 Fahrenheit, 104, 105 red tide algae and, 76 Rolled cookies, 491–92 preparation of, 335–36, 337, 338 Kelvin, 104 “R-month rule”, 198 Rolled oats, 354, 355 types of, 332, 333 for measuring ingredients, 109 selection of, 197–201, 206 Rolled wheat, 350 Sales and marketing jobs, 519 ordinal, 24 shucked, 192 Rollmops, 196 Salmon, 189, 190, 194, 195 Scallions, 279 shucking, 198 Rolls, 429, 430 canned, 196 Scalloped, 286 steaming, 203–4 Romaine lettuce, 279, 281 color of, 192 Scallops, 189, 190 storage of, 204–5, 206 green, 334 roe, 197, 198 purchasing, 199, 603 types of, 191–92 red, 334 smoked, 196 Scampi, 200 Shen Nung (Chinese emperor), 559

34981_34_Index_pI-1-I-22.indd 15 4/30/10 7:59:01 PM Licensed to:

I-16 Index

Sherbet, 214, 537, 544, 546 Sodium sorbate, 551 Spirits (hard alcohols), 562, 568, Stevioside, 445 Sherry, 567 Sodium sulfi te, 304 569, 570 Stewing, 100 Shigella, 67, 68, 69, 92 Soft cheese, 233–34 proof, 568 of fruits, 318 Shigella dysenteriae, 66 Soft diet, 122 types of (common), 568, 569 of meat, 166 Shirred eggs, 260, 263 Soft drinks, 448, 551–52 Splenda. See Sucralose of poultry, 182–83 Shortbread, 490, 492 additives in, 552 Spoilage, food, 574–75, 586 Still-frozen desserts, 537, 544, 546 Short dough pastry, 499 caffeine in, 551, 556 Sponge cake, 487 Stir-frying, 102–3 Shortened cakes, 478–80, 483–88 cocaine in, 551 Sponge method of mixing, 111, 421 of poultry, 182 Shortening power, 454–55, 474 diet, 443, 444, 552 Spoonful. See Aspartame of vegetables, 289 Shortenings, 381, 454, 461. See also early, 551 Spoons, in table settings, 136 Stirring, 110 Fats and oils health concerns, 551–52 Spore, 82 Stocks, 328–330 comparison of, 470 nutrient content vs fat-free Spors, Derek, 4 Storage. See also Packaging superglycerinated, 461 milk, 218 Sport beverages, 552–53 of breads, 431, 432 Shortometer, 26 nutrient content vs fruit/vegetable Sprats, smoked, 196 of brown sugar, 437 Shredding, 106 juices, 314 Spring water, 550 of cakes, 489, 495 Shrimp, 189, 190, 192 processing, 551 Sprouts, 284 of candies, 530, 531 canned, 200 sweeteners in, 551–52, 570 preparing, 291–92 of cereal grains, 358, 363 peeling and cleaning, 200 water in, 551 storage of, 292 of cheese, 244–45, 246 prawns, 200 Soft water, 35 Spun sugar, 519 of chocolates, 530, 531 purchasing, 200 Soft wheats, 350 Squab, 172, 173 of coffee, 559 scampi, 200 Sol, 340, 395 Squash, 271, 279, 284 controlled atmosphere, 293, 294 shucked, 198 Solanine, 284 Squid, 189, 190 of cookies, 494, 495 Shrimp sauce, 399 Sole, 190, 192 SSOPs. See Sanitation Standard edible fi lms/coatings, 292 Shrinking, 261 Solubility, 36, 446–47 Operating Procedures of eggs, 264–66, 267 Shrink-wrapping of vegetables, 293 effect of temperature on, 447 Stabilizers, 59 of fats, 470–73, 474 Sight, food selection based on, 1–2 of fats, 457, 474 in frozen desserts, 534, 540 of fi sh and shellfi sh, 204–5, 206 Silence cloth, 136 sugar and, 436, 446–47 proteins as, 51, 52 of fl ours, fl our mixtures, and Silliman, Benjamin, 551 universal solvent (water), 36 Stachyose, 41 doughs, 385–86, 387 Simmering, 100, 117 Solute, 34, 38 Stag meat, 140 food additives and, 59 of cereal grains, 356–58 Solution, 36 Staling of breads, 381, 431 of frozen desserts, 543, as convection cooking, 103 Solvent, 36 Standardized recipes, 133 544–45, 546 of fi sh and shellfi sh, 203 Sorbet, 537, 544, 546 Standards, FDA, 594–95 of fruits, 321–21, 322, 579 of meats, 166 Sorbic acid, 304, 551, 552 of fi ll, 594, 595 of frying oils, 469 of pasta, 360–62 Sorbitan monostearate, 483 of identity, 594 of gelatin, 341 of vegetables, 290 Sorbitol, 442, 446, 522, 530 of minimum quality, 594, 595 of herbs and spices, 113–14 Simple fruit, 298 Sorghum, 346, 354, 363 Staphylococcal food poisoning, 69 of honey, 441 Simplesse, 465 fl o u r , 3 7 4 Staphylococcus aureus, 66, 67, 69 of ice cream, 543, 544–45, 546 Simple syrup, 518 Souffl és, 261 Starch(es), 41–45, 391–404. See also of meats, 161, 166–67, 168 Sinclair, Upton, 592 Sound, in food selection, 1, 2, 5 Sauces of milk products, 227, 228 Single-stage method of mixing, 111 Soup cook/potager, 121 characteristics, 394–97, 404 nutrient retention and, Sinks Soups, 327–32, 342 chemical structure of, 43, 44 584–85, 586 hand washing, 78 clear and thin, 330, 342 cross-linked, 397 of pasta, 362, 363 three-compartment, 89 cream, 331–32, 342 dextrinization, 396 of pastries/pies, 514, 515 Skillet, Appendix A, A-3 stocks, 328–30, 342 digestible, from animal sources of poultry, 183–84, 185 Slicing, 106 storage of stocks, 330 (glycogen), 42 of soup stocks, 330 Slurry, 400 thickened, 330–31, 342 digestible, from plant sources, 41 of starches and sauces, 403, 404 Smart beverages, 554 types of, 327–28, 342 in fl ours, 368 of tea, 562, 570 Smell, food selection based on, 2. Sour cream, 213, 223 food containing, 392–93 temperatures, 82 See also Odors storage of, 227 gelatinization, 394–95 times, 82, 94 Smoked eels, 196 Sourdough bread, 428–29 instant or pregelatinized, 397 of vegetables, 292–93, 294, 579 Smoked meats, 157 Sour taste, 3 modifi ed, 397, 483, 525 Storage eggs, 264 Smoked salmon, 196 Soybean lecithin, 493 nutrient content of, 391, 404 Straight dough method of mixing, 421 Smoked sprats, 196 Soybean oil, 461, 462, 471 oxidized, 397 Straight fl our, 372 Smoked trout, 196 Soybeans, 285–86. See also Miso resistant, 396–97, 554 Strawberries, 299, 301, 302, 305 Smoke point, 467 fermented soybean foods, 286 retrogradation, 396, 397 grades of, 603 Smoking cured meats, 157, 577 meat analogs, 285 sources of, 391–92, 404 Stream, in fl our sifting/classifi cation, Smoothies, 562 paste, 330 storage of, 403 372 Smucker Company (J.M. Smucker), 617 sprouts, 291 structure, 393 Streptococcus lactis, 221, 223 Snails, 189 textured vegetable protein testing for, 394 Streptococcus pyogenes, 66 Snapper, red, 189, 190, 191 (TVP), 285 as thickeners, 391–93, 404 Streptococcus thermophilous, in Soba, 359 tofu, 285–86 undigestible, 43–44 yogurt, 221 Sociological criteria for food selection, Soy beverage, 553 uses in food products, 392–93 Streusel topping, 508 13–17, 18 Soy fl our, 374 Starch syrups, 393 Structure/function claims, 597, 598 Soda. See Soft drinks Soy isofl avones, 554 Starter, 377 Strudel, 500 Sodium, 55–56. See also Salt Soy milk, 219 State regulatory agencies, 604, 605 Stuffi ng, poultry, 178, 179, 180–81 content in processed foods, 112 Soy sauce, 286, 577 Stations, kitchen organization based as a high-risk food, 79 dietary guidelines/ Spaghetti, 359, 360 on, 121–22 Sturgeon, 190, 192 recommendations, 6, 113 Spanakopita, 500 Steaks, fi sh, 192 caviar and roe, 197, 198 functions in foods, 56 Sparkling water, 551 Steam, as leavening agent, 375 Subjective tests for food evaluation, health concerns and, 113 Sparkling wines, 567 Steamers, Appendix A, A-3–A-4 23–26, 28 low-sodium milk, 219 Spearmint tea, 561 Steaming, 101 Sublimation, 576 on Nutrition Facts label, 596 Special dietary use foods, 9–10 as convection cooking, 103 Substitutions for ingredients, 110, reducing, 113 Specifi cations, in food purchasing, of fi sh and shellfi sh, 203–4 Appendix C, C-1–C-2 sources of, 55 126 of meats, 166 Substrate, in enzymatic reaction, 52 Sodium benzoate, 551 Specifi c gravity, 288 of vegetables, 290 Sucralose, 443, 444–45, 552 Sodium bicarbonate, 420. See also Specifi c heat, 34 Steel-cut oats, 354, 357 Sucrose, 39, 40–41, 446 Baking soda Spectrophotometer, 26 Steeping, 563 in candies, 520 Sodium bisulfi te, 304 Spelt, 350 Steeping method, 559 forms of, 437 Sodium caseinate, 158, 483 Spices, 113–14, Appendix D, D-1–D-3 Steers, 140 hydrolysis of, 37 Sodium erythorbate, 158 on Nutrition Facts label, 596 Sterilization, 579 solubility of, 446–47 Sodium metabisulfi te, 304 purchasing, 113 aseptically packaged food and, 584 sources of, 437 Sodium nitrate, 158 storing, 113–14 Sterols, 48–49 Suet, 464–65 Sodium propionate, 431, 483 Spinach, 271, 279, 284, 334, 336 Stevia, 445 Sufu, 286

34981_34_Index_pI-1-I-22.indd 16 4/30/10 7:59:01 PM Licensed to:

Index I-17

Sugar(s), 379–80, 436–38, 449. See Sweet wines, 564, 567 for baking, 101, 484–85, 486–87, selecting, 84 also Sweeteners Swing cook/tournant, 122 488, 493 testing for accuracy, 521 browning reactions, 447 Swiss buttercream frosting, 488 in candy preparation, 520–21 types of, 85–87 in cake, 482 Swiss chard, 281 carryover cooking, 162 Thickened sauces, 399–401 calories from, 437, 438 Swiss cheese, 234, 238, 241, 242, 243 danger zone, 81 Thickening agents in candy preparation, 520, 522, 523 Swordfi sh, 189, 190, 192 in deep-frying, 103, 105 pectins, 43 caramelization of, 379, 387, mercury contamination and, 194 dishwashing, 89 in pies and pastries, 504–5 436, 447 Syneresis, 341, 396, 401, 575 in dry-heat preparation methods, in sauces, 399–400 chemistry of, 40 Synthesized gums, 45 102–3 starches, 391–93, 399 in fl our mixtures/baked goods, Syrup phase of candies, 518–19, effect on meat, 161 Thin soups, 330–32 379–80, 387 520–23, 531 effect on solubility, 447 Thiobarbituric acid (TBA), 472 functions in foods, 379, 436, Syrups, 438–41, 449, 521 enzyme activity and, 53 Thomas Food and Beverage Market 446–48, 449 corn, 40, 157, 353, 393, 438–39 for food storage, 82 Place, 617 in gel formation, 341 measuring sugar concentration, of frying fats, 467–69 Thompson, Judy, 245 inhibition of gelatinization by, 395 544 for gelatinization, 394, 404 Three-compartment sink, 89 measuring, 109, 440 simple, 518 glass transition, 580 Three-Day Rule, 131 measuring concentration of, 544 solubility and, 446–47 important in preparing foods, 105 Threshold test, 24 moisture absorption starch, 393 internal, recommended for cooked Thyme, 333 (hygroscopicity), 448 meats, 162 Tilapia, 190 nutrient content of, 438 T internal, recommended for cooked Tilefi sh, 194 in pastry, 504 Tablecloth, 136 poultry, 178 Time reducing, 447 Table salt. See Salt minimal internal, 83 estimating, 132–33 refi ned, 437, 438, 449 Table settings, 135–36, 137 in moist-heat preparation methods, management, 132–34, 137 sources of, 436–38 Tablespoon, 108 100–1 storage, 82 substitutes, 379, 440 Table sugar. See Sucrose pasteurization, 215 Time temperature indicators, 86 sweetness of, 446 Table wines, 567 refrigerator, 105, 579 Time/weight charts too much/too little, 379–80 Tabliering method, of tempering scales, 104 for meats, 162, 163 types of, 379, 436–38 chocolate, 527–28 storage, 82 for poultry, 178–79 in yeast breads, 419 Taenia saginata (beef tapeworm), 73 taste and, 4 TMAO. See Trimethylamine oxice Sugar alcohols, 441–42, 449, 522 Taenia sollium (pork tapeworm), 73 time/weight charts for cooking, Tiramisu, 480 Sugar beets, 435, 436, 437 Taffy, 519, 525 162, 163, 178–79 Tiropita, 500 Sugar bowl, 136 Tagatose, 446 Temperature danger zone, 81 Tocopherols, 274, 473 Sugar cane, 435, 436, 437 Talin, 446 Temperature-time monitoring TOEFL (Test of English as a Foreign Sugar cookies, 492 Tallow, 464, 474 program, 88 Language), 621 Sugarless gums, 442 Tamari, 286 Tempering, 527–29 Toffee, 519, 521 Sulfi tes, 304 Tangerines. See Mandarins Tempura, 197 Tofu, 241, 285–86 Sulfur dioxide, 304, 315, 577 (tangerines) Tenderizing of meats, 148–51 as a high-risk food, 79 Summer squash, 284 Tango, 334 artifi cial, 151 Tokay, 567 Sunchoke (Jerusalem artichoke), Tannins, 561 natural, 148–51 Tomato aspic, 340 271, 279 Tapeworms, 73 sugar and, 436 Tomatoes, 284 Sundae, 535 beef (Taenia saginata), 73 Tenderness acid in, 299 Sun drying, 576 fi s h ( Diphylliobothrium latum), 73 of fi sh, 202 classifi cation as fruit, 299 Sunette. See Acesulfame-K pork (Taenia sollium), 73 of meats, 142–43, 148–51, 160–61 genetically modifi ed, 14, 15 Sunfl ower oil, 461, 462, 471 Tapioca, 43, 391, 392, 394 of pastries, 501, 502, 503 qualifi ed health claim for, 598 Sun tea, 562 in pies and pastries, 505 Tenure track, 621 seasons for, 279 Superbugs, 145 Tarragon, 333 Tequila, 566, 568 storage of, 292 Superfruits, 311–12 Tartaric acid, 299 Terrorism, food supply, 65, 600 Tomato paste, 584 Superglycerinated, 461 Tartar sauce, 398, 401, 403 Tertiary butylhydroquinone Tomato sauce, 398, 399, 401, 403 Supermarkets, 126–27 Tartlets, 509 (TBHQ), 473 Tongue, taste areas on, 3 Supersaturated solution, 36 Tarts, 499, 509, 511 Testosterone, 48 Tongue (meat), 155, 156 Supper, word derivation, 327 Taste Tests Tonka beans, 561 Supplements, dietary, 598 factors affecting, 4, 59 food evaluation, 23–26, 28 Toothpicks, 116 Surfactants, 455, 483 fi ve stimuli, 3 sample preparation, 25–26 Tortellini, 359 Surimi, 196, 197 food selection based on, 2–5 Tetrodotoxin, 76 Tortillas, 350, 410, 412 Sushi, 72, 204, 601 interactions, 3–4 Texture. See also specifi c foods and Torula kefi r,223 Suspension, 36 mechanism of, 3 ingredients Total fi ber, 43 Sweating, 115 Taste buds, 2, 3 of frozen desserts, 538–40, Touch Swedish rye crackers, 429 Taste panels, 25 544–45, 546 determining doneness by, 163, 178 Sweetbreads, 155, 156 Taste testers, 4 fats, 457 food selection based on, 2, 5 Sweet chocolate, 530 of Louis XIV, 327 fruit, 316 Toxin-mediated infections, 66, 67, Sweet corn, 352 TATCA. See Trialkoxytricarballate measurement, 26 69–74 Sweet cream butter, 459 Taurine, 553 sugar and, 448, 449 Toxins, 65 Sweet dough pastry, 499 TBA. See Thiobarbituric acid Texture analyzer, 27 bacterial food intoxications, 69 Sweetened condensed milk, 220 TBHQ. See Tertiary butylhydroquinone Textured vegetable protein (TVP), 285 ciguatoxin, 75 Sweeteners, 435–49. See also Tea, 559–62, 570 Texture profi le, 24 mycotoxins, 71 Sugar(s) composition of, 561 Thaumatin, 446 in plants, 59 functions in foods, 379, 436, grades of, 561 Thawing, 83 tetrodotoxin, 76 446–48, 449 health benefi ts of, 561 Thaw rigor, 150 Toxoplasma gondi, 73 natural, 436–42, 446, 449 preparation of, 561–62 Theobroma cacao, 465, 525 Training, food service personnel, 78 nonnutritive, 442–46, 449 processing, 559 Theobromine, 556, 561 Trans-fatty acids, 458–59 photosynthesis and, 436 storage of, 562, 570 Therapist, allied health careers, Transmissible spongiform relative sweetness of, 446 types of, 560–61 610–12 encephalopathy (TSE), 73–74 in soft drinks, 551–52, 570 Tea breads, 412 Therapy, medical nutrition, 610, 623 Trehalose, 446 in yeast breads, 419, 420 Tea cup, 136, 137 Thermistors, 85 Trialkoxytricarballate (TATCA), 465 Sweetness, 446, 446 Teaspoon, 108 Thermocouplers, 85 Triangle test, 24 of nonnutritive sweeteners, Technicians Thermometers, 84–89 Trichinella spiralis, 72, 73 443, 446 allied health, 611–12 calibration, 84–89 not killed by microwaving, 166 of sugars, 446 dietetic, 616, 623 candy, 521 Trichinosis, 72 Sweet-n-Low, 443 food science, 618, 623 care of, 84 Triglycerides, 46, 47 Sweet One. See Acesulfame-K Tempeh, 286 dial readings, 84 hydrolysis of, 38 Sweet potatoes, 271, 274, 284 Temperature, 81–82. See also Boiling how to use, 84 Trimethylamine, 195, 203 yams, 287 point; Freezing point; Heat; instant-read, 84 Trimethylamine oxice (TMAO), 195 Sweet taste, 3 specifi c foods and processes meat, 162 Tripe, 155, 156

34981_34_Index_pI-1-I-22.indd 17 4/30/10 7:59:01 PM Licensed to:

I-18 Index

Trisodium phosphate (TSP), 184 of milk, 214, 228 Vertebrates, fi sh classifi cation, 188–89 composition of, 33 Triticale, 356 of poultry, 174, 185 Very hard cheese, 234 contaminates, 551 Triticale fl our, 374 quality grades, 146–47, 601–2 Vibrio, 71, 92 content in foods, 33 Tropical fruits, 310 of vegetables and fruits, 276 Vibrio cholerae, 66 71, 74 free vs bound, 33 Tropical oils, 463 yield (quantity) grades, 147, 601 Vibrio parahaemolyticus, 66, 67, 71 freezing point of, 34, 104–5 Trout, 189, 190, 191, 194, 195 USDA inspection, 601 Vibrio vulnifi cus, 66, 67, 74 functions in food, 35–36 smoked, 196 of eggs, 251 Vichyssoise, 327 hard vs soft, 35 Trussing poultry, 180 inspection stamps, 146 Vinaigrette, 337 loss (syneresis), 341, 396, 575 Trypsin, 250 of meat, 146 Vinegars, 262, 338–39 measuring calories, 33–34 TSE. See Transmissible spongiform of poultry, 174 Vintage, 568 melting point of, 34–35 encephalopathy USDC. See U.S. Department of Viral gastroenteritis, 65, 72 mineral content, 549 TSP. See Trisodium phosphate Commerce Virulent biological food hazards, osmosis/osmotic pressure, 38–39 Tubers, 271, 294 Utensils, Appendix A, A-7–A-13. See new, 74 proportion in human body, 32 Tuna, 189, 190, 192, 195 also Equipment Viruses, 65, 71–72 requirement for life, 549 canned, 190, 195–96 drying, 89 bacteria-killing, 68 in soft drinks, 551 excessive histamine in, 205 fl atware, 136, 137 Viscometer, 26 specifi c heat of, 34 nutrition facts label for, 596 measuring, 108–9 Viscosity, 26, 27 in stock, 329 salads, 79 apparent vs relative, 27 types of, 550–51 Turbinado sugar, 437 V measurement, 26 universal solvent, 36 Turgor, 272, 287 Vacuoles, 272 Visual evaluation, 26 Water activity, 38, 80 Turkey, 172, 173, 185 Vacuum coffeemaker, 559 Vitamin A, 213, 272 Watercress, 279 carving, 181 Vacuum drying, 576 Vitamin B complex. See B vitamins Water glass, 136, 137 classifi cation of, 173 Vacuum-packed aging, 151 Vitamin C (ascorbic acid), 301, 383, 420 Water ices, 537, 544, 546 color/pigment in, 173, 174 Vanilla, 523 fruits high in, 302 Watermelons, 305, 308 fat content of, 175 beans, 114 nutrient retention issues, 584–85 slicing, 309 internal temperature for extract, 114 Vitamin content Water-soluble vitamins, 55 cooked, 179 favorite ice cream fl avor, 546 of cereal grains, 347, 348–49, 363 Waxes, edible fi lms from, 292, 578 stuffi ng, 178, 179, 180–81 Vanillin, 530 of cheese, 236 Waxy maize starches, 393 time/weight chart for, 179 Variety (organ) meats, 155, 156, 168 of eggs, 253, 267 Websites. See listings at end of each Turkey eggs, 255 Veal, 140, 141, 168. See also Meat(s) of fi sh, 195 chapter Turmeric, 113, 420 cooking temperature, 163 of fruits, 301 Weeping (syneresis), 261, 396, 401 Turnips, 271, 273, 279, 284 internal temperature recommended of meats, 147 Weight. See also Obesity TVP. See Textured vegetable protein for cooked, 162 of milk, 213, 228 equivalents, 108 “Typhoid Mary”, 77 processed, 156, 159 of pastas, 363 gram, 32 Typhus, 90 retail cuts of, 153 of poultry, 175 measurement, 26, 108–9 Tyrosinase, 54, 300 Vegetable beverages, 570 of vegetables, 275 rounding off, 108 Vegetable cook/entremetier, 121 Vitamin D, 213 standards of fi ll, 595 U Vegetable gums, 44, 271, 455, 540 Vitamin E, 56, 473 Well water, 550 UHT. See Ultrahigh-temperature Vegetable juices, 313–14 Vitamins, 55–56, 60. See also Vitamin Wet aging, 150 Ultrahigh-temperature (UHT), 215, 218 nutrient comparison of, 314 content Wheat, 346, 350, 363. See also Cereal Ultrahigh-temperature (UHT) Vegetable oils, 461, 462, 474, 578 A and D fortifi cation in milks, grains; Flours and fl our mixtures pasteurization, 581 Vegetables, 270–94. See also specifi c 213–14 classifi cation of, 350 of milk, 215, 218 vegetables composition of, 55 cooking time, 357 Ultrapasteurization, 215, 227 additives, 275–76 enriched foods, 55, 59, 347, forms of, 350 Ultrapasteurized milk, 215 classifi cation of, 270, 271, 294 350, 420 percentage of world grain Umami (savory) taste, 3, 114 color/pigments of, 270, 271, fat-soluble, 55, 585 production, 346 Uncooked ice cream, 241–42 272–73, 287–88 foods high in, 55 sprouts, 291 Uniforms, 78 composition of, 270–76, 294 functions in food, 55–56 structure of, 345–47, 363 United Nations, 604 cost of, 130 major vitamins in foods, 55 Wheat berries, 350, 358 U.S. Department of Agriculture. See cruciferous, 274, 287, 288 nutrient retention of processed Wheat bran, 350 USDA dried, 576 foods, 584–85 Wheat bread, 428 U.S. Department of Commerce (USDC), edible fi lms/coatings, 292 on Nutrition Facts label, 596 Wheat fl ours, 347, 372–73, 387 592, 603, 605 fermented, 286, 577 water-soluble, 55, 585 classifi cations, 372 U.S. Food and Drug Administration. grading of, 276, 601, 602 Vitelline membrane, 250 types of, 373 See Food and Drug inspection of, 601 Vitus vinifera, 564 in yeast breads, 419 Administration (FDA) legumes, 285–86, 294 Vodka, 568, 569 Wheat germ, 350, 429 University professor, 618, 621, 623 nutrient content of, 274–75 Volatile molecules, 2 Wheat starch, 391, 392, 394 Unleavened breads, 412–13 nutrient retention, 288 in coffee, 556 modifi ed, 420 Upside-down cake, 480 odors of, 287, 288 Volume, 26 Whey, 211, 212, 228, 239–40 Uramaki, 204 percentage yield, 132 in baked goods, 375–79 as additive in cookies, 493 Urinary tract infections, 553 phytochemicals in, 59, 274, measurement, 26, 108–9 cheeses, 240 conventional food and health, 9 301, 554 proof, 383 cultured, 420 USDA (U.S. Department of preparation of, 286–92, 294 standards of fi ll, 595 dried, 158, 240 Agriculture). See also USDA purchasing, 275–84, 294 Vulnerable foods, 78–80 products, 239–40 grading; USDA inspection respiration rates, 292 Whey powder, 211 Food Safety and Inspection Service seasons for, 277, 278–79 W Whey protein isolates, 211, 212, 292 (FSIS), 601 serving size of, 302 Wafer cookies, 491 Whipped butter, 459 food scientists at, 616–17 in stock, 329 Waffl es, 384, 407, 408, 409 Whipped cream frosting, 488 functions of, 600–1 storage of, 292–93, 294, 579 Wakefi eld, Ruth, 490 Whipped evaporated milk, 227 grading, 600, 601–2, 605 vs fruits, 294, 299 Walnuts, 598 Whipped milk products, 225–27 inspections, 601 Vegetable salads, 336 Warehouse stores, 127 Whipped nonfat dry milk, 227 menu patterns, 123–24 Vegetable stocks, 330 Warmed over meat fl avor, 161 Whipping, 110 MyPyramid, 6, 18, 125, 302 Vegetarianism, 6 Warner-Bratzler shear, 26 gels, 341 products regulated, 592, 601, 605 genetically engineered foods Washing time, 226–27 Table of Nutrient Retention Factors, and, 14 dishwashing, 89 Whipping cream, 224, 226–27 585 healthy meals and, 125–26 hand washing, 78 Whisk, 110 USDA grading, 601–2 Velouté sauce, 399 Washington, George, 534 Whiskeys, 569 of butter, 459 Velveeta, 240 Water, 33–39, 60 White bread, 428 of cheese, 241, 242, 246 Verifi cation form for dietetics as beverage, 549–51, 570 White chocolate, 530 of eggs, 251–52 programs, 613 boiling point of, 35 White/distilled vinegar, 338 of fi sh and shellfi sh, 191–92 Verifi cation, HACCP, 91 chemical reactions of, 36–38 White fl our, 373, 385 of fruits, 276, 304, 313, 322 Vermicelli, 360 chemical structure of, 33 White granulated sugar, 109, 438 of meat (quality grades), 146–47 Vermouth, 567 chemistry of, 33–39 White onions, 283

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Index I-19

White rice, 351, 357, 358 sweet vs dry, 564, 566 baker’s, 376, 377 proofi ng, 425, 432 White sauce, 261, 398, 399, 400 types of, 566–67 beer production and, 563–64 punching down and second rise White stock, 328 vintage, 568 brewer’s, 376, 377 of, 423 White sugar, 109, 437, 438 Wine vinegar, 338 cold water and, 377 shaping, 423–24, 432 White teas, 561 Winter squash, 284 contribution to fl avors, 426 storage of, 431, 432 White wines, 567, 568 Woks, Appendix A, A-4 dry (active), 376–77, 419 testing for doneness, 426–27 WHO. See World Health Organization Wong, Lance, 183 food spoilage by, 574–75 varieties of, 424, 428–31, 432 Whole grains, 347, 348, 349 Woodruff, 561 fresh, 377, 419 Yersenia, 92 Whole milk, 214, 216 World Health Organization instant, quick-rising, Yersenia enterocolitica, 66, 68–69, 74 Wholesale (primal) cuts of meat, 152 (WHO), 604 fast-acting, 377 Yersiniosis, 68–69 of beef, 152, 153 food safety plan, 92 as leavening agents, 375–77 Yield grades, 147, 601–2 of lamb, 155 food scientists at, 616–17 nutritional, 376, 377 Yogurt, 213, 214, 222–23, 448 of pork, 153–55 Worms, as food safety hazards, 72, 73 salt, effect on growth, 380 bacterial cultures in, 222, 223 Wholesome Meat Act (1967), 146, 601 Wrigley, Wm. Wrigley Jr. Company, in yeast breads, 419 calorie and fat content, 213, Whole wheat bread, 428 539 Yeast breads, 367, 418–32 214, 222 nutrient content of, 410 Written specifi cation, 80 additives in, 420–21 cheese, 236 Whole wheat fl our, 373 baking, 425–27, 432 frozen, 536, 537, 544, 545 Whole wheat pasta, 359, 363 X baking pans, 424 low-fat/reduced fat, 214 Whole wheat products, 349–50 Xanthan gum, 45, 483, 540, 545 decorating, 425, 432 offi cial defi nition of, 222 Wild rice, 352, 357 Xanthine oxidase, 54 fermentation and fi rst rise of, probiotics/prebiotics in, 222–23 Wines, 448, 562, 563, 564–68, 570 Xanthomonas campestris, 45 422–23 storage of, 227 aging, 565 Xanthophyll, 272 fl avors and aromas, 426 Yonts, Carrie, 617 colors of, 568 Xylitol, 442, 446, 522 high-altitude adjustments, 427 “You are what you eat”, 31 evaluating, 565 Xylose, 43, 442 ingredients and their functions, fermentation, 564 418–19 Z fi l t e r i n g , 5 6 5 Y kneading, 421–22, 432 Zeaxanthin, 272 fortifi ed, 566 Yams, 287 mixing methods, 420–21 Zest, 317 government regulation of, 604 Yeast(s), 375–77, 574 nutrient content of, 427 Zinfandel, 567 racking, 564 active vs inactive, 376 preparation of, 418–27, 432 Zizania aquatica (wild rice), 352 selecting, 566 activity related to temperature, 376 problems and their causes, 427 Zucchini, 279

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WEIGHTS AND MEASURES STANDARD CAN SIZES

Converting Temperature Measurements Can Cups Average Net Weight* Volume

To Find Farenheit: To Find Celsius: Nonmetric Metric Nonmetric Metric °F = (°C x 1.8) + 32 °C = (°F -32) ÷ by 1.8 ounces/lbs grams fluid ounces milliliters

3 6 oz ⁄4 6 oz 170 5.75 170 Abbreviations for Measurements 8 oz 1 8 oz 227 8.3 245 1 1 No. 1 Picnic 1 ⁄4 10 ⁄2 oz 298 10.5 311 Nonmetric Metric 1 No. 211 Cylinder 1 ⁄2 12 oz 340 12 355 Volume/Capacity Volume 3 No. 300 1 ⁄4 14 oz 397 13.5 399 Teaspoon = t or tsp milliliter = ml No. 303 2 16–17 oz 454–482 15.6 461 1 Tablespoon = T or Tbsp liter = L No. 2 2 ⁄2 1 lb 4 oz 567 20 591 1 1 fluid ounce = fl oz No. 2 ⁄2 3⁄2 1 lb 13 oz 822 28.5 843 3 Cup = c or C Weight No. 3 Cylinder 5 ⁄4 3 lb 1360 46 1360 1 Pint = pt microgram = ug No. 5 6 ⁄2 3 lb 8 oz 1588 56 1656 1 Quart = qt milligram = mg No. 10 13 6 ⁄2–7 lb 2722–2948 103.7 3067 Gallon = gal gram = g Pound = lb kilogram = kg * Net weight/can varies slightly due to food density differences.

Equivalents of Nonmetric and Metric Measurements

Nonmetric Metric Customary Precise Volume 1 teaspoon = 5 milliliter (4.9 milliliters) 1 tablespoon = 15 milliliters (14.8 milliliters) 1 fluid ounce = 30 milliliters (29.57 milliliters) 1 cup = 240 milliliters (236.6 milliliters) 1 pint = 0.50 liter (0.47 liter) 1 quart = 0.95 liter (0.94 liter) 1 gallon = 3.8 liters (3.79 liter) Weight 1 ounce (dry) = 30 grams (28.35 grams) 4 ounces = 125 grams (113.40 grams) 8 ounces = 250 grams (226.80 grams) 1 pound = 450 grams (453.60 grams) 2.2 pounds = 1 kilogram (997.92 grams)

Converting Nonmetric & Nonmetric Measurements

When You Know You Can Find If You Multiply By Volume teaspoons milliliters 5 tablespoons milliliters 15 ounces milliliters 30 cups millliliters 237 cups liters 0.24 pints liters 0.47 quarts liters 0.95 gallons liters 3.8 milliliters ounces 0.034 milliliters pints 2.1 liters quarts 1.06 liters gallons 0.26 Weight ounces grams 28 pounds grams 454 pounds kilograms 0.45 grams ounces 0.035 kilograms pounds 2.2

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Food Temperature Days Food Temperature Months

Meat 40°F (4°C) 3–5 Meat 0°F /–18°C 1–9 Ground 40°F (4°C) 1–2 Ground 0°F /–18°C 3–4 Gravy/Broths 40°F (4°C) 1–2 Gravy/Broths 0°F /–18°C 2–3 Bacon 40°F (4°C) 7 Pork Ham Large cuts (roasts) 0°F /–18°C 6 Canned 40°F (4°C) 6–9 months Small cuts (steaks/chops) 0°F /–18°C 3 Cooked/Whole 40°F (4°C) 7 Bacon 0°F /–18°C 1 Cooked/Half or Slices 40°F (4°C) 3–5 Ham Luncheon Meats Canned 0°F /–18°C Not recommended Unopened 40°F (4°C) 2 weeks Cooked/Whole 0°F /–18°C 1–2 Opened 40°F (4°C) 1 week Luncheon Meats 0°F /–18°C Not recommended Sausages Hot Dogs 0°F /–18°C 1 Fresh 40°F (4°C) 7 Sausages Smoked 40°F (4°C) 3–7 Fresh 0°F /–18°C 2 Dry 40°F (4°C) 2–3 weeks Smoked 0°F /–18°C Not recommended Fish/Shellfish 40°F (4°C) 2–5 Dry 0°F /–18°C Not recommended Poultry 40°F (4°C) 1–2 Fish* 0°F /–18°C 2–9 Most Shellfish 0°F /–18°C 6–9 Dairy Products Breaded Fish/Shellfish 0°F /–18°C 12–18 Milk 40°F (4°C) 3 Poultry Eggs (in shell) 40°F (4°C) 7 Whole 0°F /–18°C 12 Butter 40°F (4°C) 14 Pieces 0°F /–18°C 9 Cheese Giblets 0°F /–18°C 3–4 Soft 40°F (4°C) 7 Duck 0°F /–18°C 6 Hard 40°F (4°C) 6 months Dairy Products Produce Ice Cream 0°F /–18°C 3 Leafy Vegetables 45°F 7 Produce (commercially frozen) Fruits Vegetables 0°F /–18°C 8–12 Peaches, berries, plums 50°F 7 Fruits 0°F /–18°C 12 Apples, pears, citrus 50–70°F 14 Nuts DRY STORAGE Unsalted 0°F /–18°C 9–12 Salted 0°F /–18°C 6–8 Storage Temperature and Times Herbs 0°F /–18°C 8–12 Food Temperature Days *Recommended storage times apply to commercially frozen fish. Storage length drops Root Vegetables 50–70°F (10–21°C) 7–30 by about half if fish/shellfish is frozen at home. Freezing is not recommended for shucked clams and oysters, blue crabmeat, and whole lobsters. Breads/Cereals 50–70°F (10–21°C) varies Tomatoes 50–70°F (10–21°C) 3–5 Bananas 50–70°F (10–21°C) varies (3–4) Canned Goods 50–70°F (10–21°C) 12 months Hard-Rind Squash 50–70°F (10–21°C) varies

Source: USDA. A quick consumer guide to safe food handling. US Dept. of Agriculture. Home and Garden Bulletin No. 248, 1995.

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