Laboratory Manual for Foods: Experimental Perspectives

by McWilliams, Margaret

• ISBN13: 9780130394835
• ISBN10: 0130394831
• Edition: 6th
• Format: Paperback
• Copyright: 2008-01-01
• Publisher: Prentice Hall

Summary

For Experimental Foods Laboratory and Laboratory Food Science courses. This laboratory manual is designed to help students illustrate many of the principles of food science. Guidelines for careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Guided analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment.

Table of Contents

Preface	xi
Crystallization	1	(14)
Crystalline Candies	1	(8)
Variables Influencing Ice Creams	9	(6)
Starch	15	(18)
Starch Pastes and Gels	15	(14)
Starch-Thickened Puddings	29	(4)
Fruits and Vegetables	33	(26)
Pigments	34	(7)
Flavor of Vegetables	41	(6)
Texture of Vegetables and Fruits	47	(12)
Fats and Oils	59	(32)
Melting Points and Composition	60	(9)
Frying, Absorption, and Smoke Point	69	(11)
Fats in Pastry	80	(5)
Flavor and Emulsification of Oils	85	(6)
Dairy Products	91	(36)
Coagulation of Milk	92	(11)
Clotting of Milk	103	(12)
Foams	115	(6)
Cheese and Sour Cream	121	(6)
Meats, Fish, and Poultry	127	(34)
Soy Protein Substitutes	128	(5)
Meat Cookery---Equipment Variations	133	(5)
Meat Tenderizers and Acid	138	(5)
Roasting Meat	143	(8)
Baked Fish or Chicken	151	(5)
Tofu	156	(5)
Eggs	161	(44)
Eggs in the Shell	161	(5)
Eggs out of the Shell	166	(7)
Custards	173	(13)
Hollandaise Sauce	186	(4)
Egg White Foams	190	(9)
Angel Cakes	199	(6)
Leavening Agents	205	(32)
Yeast	206	(7)
Chemical Reactions	213	(5)
Use of Non-Biological Leavening Agents	218	(19)
Breads	237	(32)
Wheat Gluten	238	(5)
Yeast Breads	243	(6)
Factors Influencing Muffins	249	(8)
Characteristics of Biscuits	257	(6)
Factors Influencing Pancakes	263	(6)
Shortened Cakes	269	(18)
Methods of Mixing Shortened Cakes	270	(9)
Varying Ingredients in Shortened Cakes	279	(8)
Pastry	287	(14)
Factors Influencing Pastry Quality	293	(8)
Factors Influencing Soaking of Pastry	301	(1)
Food Preservation	301	(1)
Preserving by Freezing	302	(11)
Drying of Foods	313	(10)
Jelly	323	(6)
Appendices
A Basic Techniques	329	(14)
B Essentials of the Metric System	343	(4)
C Temperature Conversions	347	(4)
D Template for Line Spread Test	351	(4)
E Average Weight of a Measured Cup of Selected Foods	355	(4)
F Examples of Bibliographic Styles	359