Food Selection and Preparation

A Laboratory Manual

Frank D. Conforti

• Publisher: Wiley-Blackwell
• Year: 2012
• Print ISBN:
  9780813814889
• Edition: 2
• eBook ISBN:
  9781118591390
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product.

This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances.

New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.

LABORATORY 1

Measuring Techniques

LABORATORY 1

Measuring Techniques

Proper measuring techniques must be emphasized to ensure success in food preparation. There are differences when measuring liquid and dry ingredients, and the student must learn these techniques as soon as possible in order to be successful in food preparation. The objective of this laboratory exercise is to introduce the student to proper measuring techniques.

VOCABULARY

boiling point

conduction heat

convection heat

meniscus

opaque

simmering

solvent

solute

MEASURING TECHNIQUES

The American Standards Association has defined the capacities of various measures, but not all measuring equipment has been standardized to meet these specifications. Variations of 5%, more or less than standard, are allowable.

I. NONMETRIC MEASURE OF VOLUME

A. DRY MEASURES

A set of dry measuring cups includes measures for 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup (there are some manufacturers that make 2/3 cup and 3/4 cup measures). These measures are used for dry ingredients and solid fats. Ingredients vary in the way they pack down, lump, or cling to the measuring cup. Use the following guidelines when measuring:

1. All-purpose flour, cake flour, granulated sugar, and confectioner’s sugar should be lightly spooned into the appropriate size dry measuring cup. Do not shake or pat down. Use a straight-edged spatula or knife to level off ingredients (Fig. 1.1).

FIG. 1.1: Spoon dry ingredients lightly into cup and level off with a straight-edged spatula.

2. Nuts, coconut, and bread crumbs should be spooned into the cup and packed down lightly.

3. Brown sugar should be spooned into the dry measure cup and packed down firmly with spatula and spoon.

4. Solid fats include hydrogenated shortening, lard, margarine, and butter. The solid fat should be packed into the dry measure with firm pressure. Butter and margarine should be at room temperature before being measured.

B. SMALL AMOUNTS OF INGREDIENTS

1. Baking powder, baking soda, salt, and spices are used in such small amounts that they must be measured in small capacity measures of 1 tablespoon or less.

2. Ingredients should be stirred and free of lumps.

3. The desired measure is dipped into the ingredient and leveled off.

4. Usually, the measuring spoons are found as 1/8 teaspoon, 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/2 tablespoon, and 1 tablespoon.

C. LIQUIDS

1. Oil, honey, milk, molasses, water, melted fat, and other liquid ingredients should be measured in a graduated, transparent liquid measure with a pour spout.

2. Fill the measure to the desired graduation and check it by holding the measure at eye level so the bottom of the meniscus—the curved, upper surface of the liquid—matches the desired line on the side of the measure (Fig. 1.2).

FIG. 1.2: Read the measure by holding it at eye level so the bottom of the meniscus matches the desired line on the side of the measure.

3. Opaque liquids (such as milk and honey) that do not show a meniscus are measured by aligning the top of the liquid with the line on the measure.

4. Many liquids, especially oil and honey, tend to cling to the sides of the cup. To obtain an accurate transfer of the liquid, it is essential that the inside of the cup be scraped out with a rubber spatula. Hint: spray measuring cup with cooking spray before measuring molasses or honey. This will make removal of the ingredient more efficient.

D. OTHER MEASURING ADVICE

1. If the recipe specifies 3 teaspoons of baking powder, the tablespoon measure should be used to make the m...

Table of contents

• Cover
• Half Title page
• Title page
• Copyright page
• Preface
• Acknowledgments
• Laboratory 1: Measuring Techniques
• Laboratory 2: Food Preservation: Canning and Freezing
• Laboratory 3: Starch and Cereal Cookery: Role of Gelatinization and Gelation
• Laboratory 4: Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs
• Laboratory 5: Shortened- and Foam-Style Cakes
• Laboratory 6: Pastry, Cream Puffs, and Popovers
• Laboratory 7: Fruit Selection and Cookery
• Laboratory 8: Vegetables
• Laboratory 9: Salads
• Laboratory 10: Fats and Emulsions
• Laboratory 11: Gelatin
• Laboratory 12: Egg Cookery
• Laboratory 13: Milk and Cheese
• Laboratory 14: Meat and Poultry
• Laboratory 15: Fish and Seafood Cookery
• Laboratory 16: Legumes and Tofu
• Laboratory 17: Sugar Crystallization
• Laboratory 18: Ice Crystallization (Frozen Desserts)
• Laboratory 19: Beverages: Coffee, Tea, and Cocoa
• Laboratory 20: Sensory Evaluation of Food
• Glossary of Common Terms Used in Food Preparation
• Appendix A: Food Safety
• Appendix B: Sanitation in the Kitchen
• Appendix C: Care and Cleaning of Small Applicances
• Appendix D: Measuring Equivalents
• Appendix E: Emergency Substitutions
• Appendix F: Safe Food Storage
• Appendix G: Retail Meat Cuts and Recommended Cooking Methods
• Appendix H: How to Identify Cuts of Meat by Bones