Food Preparation and Food Science in the Laboratory

Preface 

Part 1 Food Preparation 
Laboratory 1 Food Preparation Basics 
Activity 1.1 Identifying Kitchen Utensils 
Activity 1.2 Identifying Intermediate Cooking Temperatures 
Activity 1.3 Demonstrating Proper Knife Skills 
Activity 1.4 Flour Measuring Activity 
Activity 1.5 Sugar Measuring Activity 
Activity 1.6 Display of Heating Methods 

Laboratory 2 Vegetables 
Experiment 2.1 Effect of Cooking Medium and Time on Vegetable Pigments 
Recipes 
Parmesan Broccoli Broil 
Gingered Carrots 
Sweet N’ Sour Cabbage 
Celery Stir-fry 
Eggplant Pizza 
Roasted Brussels Sprouts 
Spaghetti Squash with Tomato Sauce 
Creamy Spinach Sauté 

Laboratory 3 Fruits 
Experiment 3.1 Effect of Osmotic Pressure on Fruit Textures—Applesauce versus Coddled Apples
Applesauce 
Coddled Apples 
Recipes 
Grapefruit Bowls 
Sautéed Peaches 
Broiled Grapes 
Lemon-Orange Curd 
Mango-Avocado Salsa 
Poached Pears 
Berry Crumble 
Stewed Fruit Soup 

Laboratory 4 Salads and Salad Dressings 
Experiment 4.1 Turgor Demonstration and Observation 
Recipes 
Curried Cranberry Chicken Salad 
Hot Potato Salad 
Kasha Vegetable Salad 
Macaroni Salad 
Mixed Greens with Beef and Gorgonzola Salad 
Pineapple Coleslaw
Tuscan White Bean Salad 
French Dressing—(temporary emulsion) 
Tomato French Dressing—(semi-permanent emulsion) 
Mayonnaise—(permanent emulsion) 

Laboratory 5 Starches, Cereals, and Grains 
Experiment 5.1 Creating and Comparing Starch Pastes 
Recipes 
Fruit and Wheat Salad with Citrus Dressing 
Gluten-Free Apple Muffins 
Italian Soup with Beans and Faro 
Layered Rice Bake 
Orange Tapioca Pudding 
Quinoa with Chickpeas and Tomatoes 
Stuffed Turkey Burgers with Aioli Sauce 
Wild Rice and Apple Salad 

Laboratory 6 Meat, Fish, Poultry, and Alternatives 
Experiment 6.1 Experimenting with Meat Extenders 
Standard Meatloaf with Sauce 
½ Ground Beef and ½ TVP Meatloaf 
TVP Faux Meatloaf 
½ Ground Beef and ½ Mushroom Meatloaf 
Recipes 
Baked Fish Fillets 
Chicken Dijon 
Fruit Stuffed Pork Chops 
Tofu Stir Fry 

Laboratory 7 Milk and Cheese 
Experiment 7.1 Milk and Cheese Tasting Activity 
Experiment 7.2 The Effect of Heat on Cheese Products 
Recipes
Baked Espresso Custard 
Cheese Chowder 
Welsh Cheese Rarebit
Cream of Tomato Soup 
Homemade Hot Cocoa 
Home-style Macaroni and Cheese 
Microwave Cheesecake 
Swiss and Cheddar Cheese 

Laboratory 8 Eggs 
Activity 8.1 Egg Dissection 
Recipes 
Classic 3-Egg Omelet 
Meringue Cookies 

Laboratory 9 Quick Breads 
Experiment 9.1 Leavened and Unleavened Bread Product Evaluation 
Recipes 
Banana Bread 
Rolled Biscuits 
California Cornbread 
Cream Puffs 
Gluten-Free Dropped Cheddar Biscuits 
Muffins 
Pancakes 
Popovers 

Laboratory 10 Cakes, Cookies, and Pies 
Recipes 
Angel Food Cake 
Cocoa Chiffon Cake 
Spiced Cake 
Lemon Squares 
Oatmeal Cookies 
Gingerbread Cookies 
Pie Crust 
Banana Cream Pie 
Apple Pie 

Part 2 Food Science 
Laboratory 11 Sensory Evaluation of Food 
Experiment 11.1 Determination of Basic Tastes 
Experiment 11.2 Difference Testing 
Experiment 11.3 Ranking and Preference Tests 
Experiment 11.4 Describing Sensory Characteristics 
Experiment 11.5 Evaluation of Flavor 

Laboratory 12 Starches 
Experiment 12.1 Comparing Characteristics of a Variety of Starch Sols and Gels 
Experiment 12.2 Gelatinization of Cereals 

Laboratory 13 Fruits and Vegetables 
Experiment 13.1 Enzymatic Browning 
Experiment 13.2 Effect of Cooking Medium pH on Plant-Based Pigments 
Experiment 13.3 Effects of Sugar Solutions on Fruit Flavor and Texture 

Laboratory 14 Fats and Oils 
Experiment 14.1 Comparison of Solid Fats 
Experiment 14.2 Melting and Composition Characteristics of Solid Fats 
Experiment 14.3 Absorption of Fat During Frying 
Experiment 14.4 Emulsification of Oils 

Laboratory 15 Dairy Products 
Experiment 15.1 Dairy Foams 
Experiment 15.2 Making Cottage Cheese with Acid and Rennin 
Experiment 15.3 Reversing Emulsions to Make Butter 
Experiment 15.4 Making Cheese Sauce Using Natural and Processed Cheeses 

Laboratory 16 Eggs 
Experiment 16.1 Egg Foams 
Experiment 16.2 Making a Cheese Souffle 
Experiment 16.3 Making a Chocolate Souffle 
Experiment 16.4 Making Hollandaise Sauce 

Laboratory 17 Yeast Bread Products 
Experiment 17.1 Conditions for CO2 Production by Yeast 
Experiment 17.2 Production of Cinnamon Rolls 
Experiment 17.3 Production of Bagels 
Experiment 17.4 Production of Pita Bread 

Laboratory 18 More About Batters and Doughs 
Experiment 18.1 Comparison of Pie Crusts Made with Solid Fat and with Oil 
Experiment 18.2 Using Sugar Substitutes in Shortened Cakes 
Experiment 18.3 Production of Pasta 
Experiment 18.4 Production of Alfredo Sauces 

Laboratory 19 Food Preservation 
Experiment 19.1 Preserving Food by Sous Vide 
Experiment 19.2 Preserving Dairy Products by Making Cheese 
Experiment 19.3 Preservation by Pickling 
Experiment 19.4 Preservation of Fruits by Making Jam 

Laboratory 20 Crystallization of Sugars 
Experiment 20.1 Production of Amorphous Candy 
Experiment 20.2 Production of Crystalline Candy 
Experiment 20.3 Production of Ice Cream 
Experiment 20.4 Production of Sorbet 

Appendices 
A. Kitchen Measurements Conversion Chart 
B. Sensory Evaluation Definitions 
C. Sensory Evaluation Chart 

Recipe Index