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Licensed to: Licensed to: 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 Copyright 2011 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 34981_Front endsheet SE.indd 664 4/30/10 8:45:40 PM Licensed to: Understanding Food Principles and Preparation Fourth Edition Amy Brown University of Hawaii at Manoa Australia • Brazil • Japan • Korea • Mexico • Singapore • Spain • United Kingdom • United States Copyright 2011 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 34981_00_FM_pi-xviii.indd i 4/30/10 7:17:11 PM Licensed to: 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. Copyright 2011 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 52609_00_fm_pi-pxxvi.indd ii 2/1/10 11:37:43 PM Licensed to: 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. Cengage Learning products are represented in Canada by Nelson Education, Ltd. To learn more about Wadsworth, visit www.cengage.com/wadsworth Purchase any of our products at your local college store or at our preferred online store www.cengagebrain.com. Printed in the United States of America 1 2 3 4 5 6 7 14 13 12 11 10 Copyright 2011 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 34981_00_FM_pi-xviii.indd ii 4/30/10 7:17:13 PM Licensed to: 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 iii Copyright 2011 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 34981_00_FM_pi-xviii.indd iii 4/30/10 7:17:13 PM Licensed to: 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 iv Copyright 2011 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. 34981_00_FM_pi-xviii.indd iv 4/30/10 7:17:13 PM Licensed to: Contents v 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
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