Your students are about to embark on an adventure, learning about both the art and the science of food preparation. Perhaps no other topic of interest in America today has so many mediums devoted to its study. Everywhere you look there are magazines, books, website, and videos. Food even has its own network! Interest in food may lead your students to a career path or just enrich their personal lives. Food Preparation: A Laboratory Manual will reinforce the food science and culinary principles that students will learn in food preparation lectures and help them to learn techniques using demonstration and hands-on practice.
Food Preparation: A Laboratory Manual is designed to enhance the laboratory experience by providing relevant background information and recipes that have been favorites with the authors’ students. Also included are laboratory activities to help develop research skills, and laboratory reports that will not have to be reproduced elsewhere. New food trends and the use of innovative preparation methods are discussed as the way new generations of students approaches to food and meal preparation has changed over time.
Features:
- Numerous illustrations of cooking equipment
- Recipes with photos of prepared dishes
- Measuring symbols and equivalents
Preface and Acknowledgments
Chapter 1 Introduction to Food Preparation Laboratory
Chapter 2 Mise en Place
Chapter 3 Flavorings and Seasonings
Chapter 4 Salads and Dressings
Chapter 5 Fruits and Vegetables
Chapter 6 Stocks, Starches, and Sauces
Chapter 7 Grains and Pasta
Chapter 8 Meat, Poultry, and Seafood
Chapter 9 Fats and Frying
Chapter 10 Milk and Cheese
Chapter 11 Eggs
Chapter 12 Yeast Breads
Chapter 13 Quick Breads
Chapter 14 Cakes, Cookies, and Frostings
Chapter 15 Pastry, Pies, and Tarts
Chapter 16 Sugar, Candy, and Chocolate
Appendix A Descriptive Food Words
Appendix B Ingredient Substitutions
Glossary
Recipe Index
Index