{"product_id":"food-selection-and-preparation-isbn-9780813814889","title":"Food Selection and Preparation","description":"\u003ci\u003eKnowledge\u003c\/i\u003e, \u003ci\u003eskill\u003c\/i\u003e, and \u003ci\u003eart\u003c\/i\u003e are the three words to remember when working with foods. They are also the focus of the second edition of \u003ci\u003eFood Selection and Preparation: A Laboratory Manual\u003c\/i\u003e, 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. \u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003eNew 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 \u003ci\u003eFood Selection and Preparation\u003c\/i\u003e, Second Edition a truly satisfying full course.\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eAcknowledgments x\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 1: Measuring Techniques \u003c\/b\u003e\u003cb\u003e1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNonmetric Measure of Volume 2\u003c\/p\u003e \u003cp\u003eTo Learn Correct Techniques for Measuring Ingredients 4\u003c\/p\u003e \u003cp\u003eWater and Thermometry 7\u003c\/p\u003e \u003cp\u003eApplication of Measuring Techniques: Cookies 8\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 2: Food Preservation: Canning and Freezing \u003c\/b\u003e\u003cb\u003e12\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObserve and Learn How to Use Utensils and Equipment Commonly Used in Canning 13\u003c\/p\u003e \u003cp\u003eFoods to Be Packed and Processed 15\u003c\/p\u003e \u003cp\u003eFreezing of Fruits and Vegetables 19\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 3: Starch and Cereal Cookery: Role of Gelatinization and Gelation \u003c\/b\u003e\u003cb\u003e22\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eStarch Principles 23\u003c\/p\u003e \u003cp\u003eCereal Cookery 29\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 4: Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs \u003c\/b\u003e\u003cb\u003e37\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Evaluate Factors Which Affect the Quality of Muffins 38\u003c\/p\u003e \u003cp\u003eTo Evaluate Factors Which Affect the Quality of Biscuits 40\u003c\/p\u003e \u003cp\u003eTo Identify the Gluten-Forming Properties of Various Wheat Flours 43\u003c\/p\u003e \u003cp\u003eTo Study Factors Which Affect the Quality of Yeast Bread 44\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 5: Shortened- and Foam-Style Cakes \u003c\/b\u003e\u003cb\u003e48\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eShortened-Style Cake 50\u003c\/p\u003e \u003cp\u003eTo Demonstrate the Effect of Changing the pH in Chocolate Cake Batters 53\u003c\/p\u003e \u003cp\u003eFoam-Style Cake 55\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 6: Pastry, Cream Puffs, and Popovers \u003c\/b\u003e\u003cb\u003e59\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Learn and Observe How Manipulation and Steam Will Affect Cream Puffs and Popovers 60\u003c\/p\u003e \u003cp\u003eTo Determine Which Fat Contributes Both Tenderness and Flakiness in a Pie Crust Through Proper Manipulation 62\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 7: Fruit Selection and Cookery \u003c\/b\u003e\u003cb\u003e70\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Study the Prevention of Browning in Fresh Fruit Through the Use of Antioxidants 71\u003c\/p\u003e \u003cp\u003eTo Identify the Factors That Influence the Quality of Cooked Apples 73\u003c\/p\u003e \u003cp\u003eTo Observe Fruits That Have Enough Pectin to Form a Gel when Sugar and Water are Added 74\u003c\/p\u003e \u003cp\u003eTo Observe the Variety of Ways Fruits Can Be Prepared 75\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 8: Vegetables \u003c\/b\u003e\u003cb\u003e80\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Study the Effect of Heat and pH on Pigments and Texture in Vegetables 82\u003c\/p\u003e \u003cp\u003eTo Prepare Vegetables in a Variety of Ways and to Recognize Quality Parameters in Selection and Preparation 83\u003c\/p\u003e \u003cp\u003eVegetable Preparation 86\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 9: Salads 96\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAppetizer Salad 97\u003c\/p\u003e \u003cp\u003eDinner Accompaniment Salads 98\u003c\/p\u003e \u003cp\u003eMain Dish Salads 102\u003c\/p\u003e \u003cp\u003eDessert Salads 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 10: Fats and Emulsions \u003c\/b\u003e\u003cb\u003e105\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Show the Effect of Frying Temperature on Fat Absorption During Deep Fat Frying 107\u003c\/p\u003e \u003cp\u003eTo Evaluate Fats According to Color, Flavor, Aroma and to Be Able to Detect Rancidity in a Fat 108\u003c\/p\u003e \u003cp\u003eTo Become Familiar with Various Emulsions and the Effect That the Emulsifier Has on Stabilizing the Emulsion 110\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 11: Gelatin \u003c\/b\u003e\u003cb\u003e113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Compare Products Made with Unflavored Gelatin and the Available Commercial Mix 114\u003c\/p\u003e \u003cp\u003eTo Identify and to Become Familiar with the Different Uses of Gelatin 116\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 12: Egg Cookery \u003c\/b\u003e\u003cb\u003e119\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Observe the Effect of Aging on the Raw Egg 121\u003c\/p\u003e \u003cp\u003eTo Become Familiar with Various Methods to Cook Eggs 122\u003c\/p\u003e \u003cp\u003eTo Understand How Heat Affects Gelation of Egg Proteins 126\u003c\/p\u003e \u003cp\u003eTo Observe the Use of Egg White Foams in Food Preparation 128\u003c\/p\u003e \u003cp\u003eMiscellaneous Egg Cookery 130\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 13: Milk and Cheese \u003c\/b\u003e\u003cb\u003e132\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Become Familiar with Various Milk Products 134\u003c\/p\u003e \u003cp\u003eTo Show the Effects of Temperature upon the Clotting of Milk by Rennin 134\u003c\/p\u003e \u003cp\u003eTo Study the Effects of Heat and Acid on Milk Proteins 135\u003c\/p\u003e \u003cp\u003eTo Observe How Milk Behaves During Preparation 137\u003c\/p\u003e \u003cp\u003eTo Differentiate Among the Many Available Varieties of Cheese 138\u003c\/p\u003e \u003cp\u003eTo Compare How Various Processed Cheese Products Melt as Compared to a Natural Cheese Product 138\u003c\/p\u003e \u003cp\u003eTo Understand How to Cook with Cheese 139\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 14: Meat and Poultry \u003c\/b\u003e\u003cb\u003e142\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Show the Effects of the Degree of Doneness as Measured by the Internal Temperature and the Effects of Roasting Temperature on Roasting Time, Cooking Losses, and Color and Juiciness of Ground Meat Patties 144\u003c\/p\u003e \u003cp\u003eTo Show the Effect of Heat and Treatment on the Cooking of Less Tender Cuts of Beef 145\u003c\/p\u003e \u003cp\u003eTo Learn to Apply Different Cooking Techniques for Different Meat Cuts or Varieties 146\u003c\/p\u003e \u003cp\u003eTo Observe and Learn How to Cut Up or Disjoint a Whole Chicken 151\u003c\/p\u003e \u003cp\u003eTo Learn Various Methods for Chicken Preparation 151\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 15: Fish and Seafood Cookery \u003c\/b\u003e\u003cb\u003e155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHow to Prepare Fish in a Variety of Ways 157\u003c\/p\u003e \u003cp\u003eTo Learn How to Prepare Shellfish 159\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 16: Legumes and Tofu \u003c\/b\u003e\u003cb\u003e164\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Learn How to Identify and Prepare Legumes 166\u003c\/p\u003e \u003cp\u003eTo Learn About and Become Acquainted with Tofu in Food Preparation 168\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 17: Sugar Crystallization \u003c\/b\u003e\u003cb\u003e171\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Successfully Prepare Crystalline Candy by Learning the Principles of Proper Manipulation 173\u003c\/p\u003e \u003cp\u003eTo Observe and Successfully Prepare Amorphous Candy 175\u003c\/p\u003e \u003cp\u003eMiscellaneous Candy 176\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 18: Ice Crystallization (Frozen Desserts) \u003c\/b\u003e\u003cb\u003e178\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePreparation of Freezer and Freezer (Mixtures) 179\u003c\/p\u003e \u003cp\u003eTo Use Still-Freezing in the Making of Frozen Desserts 183\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 19: Beverages: Coffee, Tea, and Cocoa \u003c\/b\u003e\u003cb\u003e184\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Show Some Factors Which Affect the Quality of Coffee Beverages 186\u003c\/p\u003e \u003cp\u003eTo Show Some Factors Which Affect the Quality of Tea 187\u003c\/p\u003e \u003cp\u003eTo Evaluate Cocoa and Chocolate 189\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaboratory 20: Sensory Evaluation of Food \u003c\/b\u003e\u003cb\u003e192\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTo Study the Effect of Temperature on Flavor Intensity 193\u003c\/p\u003e \u003cp\u003eTo Learn How Color Affects Flavor 194\u003c\/p\u003e \u003cp\u003eTo Determine How Texture Affects Food Identification 194\u003c\/p\u003e \u003cp\u003eGlossary of Common Terms Used in Food Preparation 196\u003c\/p\u003e \u003cp\u003eAppendix A: Food Safety 209\u003c\/p\u003e \u003cp\u003eAppendix B: Sanitation in the Kitchen 212\u003c\/p\u003e \u003cp\u003eAppendix C: Care and Cleaning of Small Appliances 214\u003c\/p\u003e \u003cp\u003eAppendix D: Measuring Equivalents 216\u003c\/p\u003e \u003cp\u003eAppendix E: Emergency Substitutions 220\u003c\/p\u003e \u003cp\u003eAppendix F: Safe Food Storage 223\u003c\/p\u003e \u003cp\u003eAppendix G: Retail Meat Cuts and Recommended Cooking Methods 227\u003c\/p\u003e \u003cp\u003eAppendix H: How to Identify Cuts of Meat by Bones 231\u003c\/p\u003e  \"This manual on food selection and preparation has been designed for students in the food service, hospitality management, dietetics or consumer education sectors. Compared with the 1st edition, this 2nd edition includes updates in recipes, formulations and technical information to reflect current trends.\" (\u003ci\u003eFood Science and Technology Abstracts\u003c\/i\u003e, July 2010)\u003cbr\u003e \u003cbr\u003e  \u003cp\u003e\u003cb\u003eFrank D. Conforti, PhD\u003c\/b\u003e, is Associate Professor Emeritus of Human Nutrition, Foods, and Exercise in the College of Agriculture and Life Sciences at Virginia Polytechnic Institute and State University, Blacksburg, VA. Before entering academe, he had extensive experience in the food preparation industry as Director of Quality Control, Borden's and as Director of Quality Assurance, American Foods Laboratory.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eFood Selection and Preparation:\u003c\/b\u003e \u003cb\u003e\u003ci\u003eA Laboratory Manual\u003c\/i\u003e\u003c\/b\u003e SECOND EDITION \u003c\/p\u003e\u003cp\u003eKNOWLEDGE, SKILL, AND ART are the three words to remember when working with foods. They are also the focus of the second edition .of \u003ci\u003eFood Selection and Preparation: A Laboratory Manual\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003eThis 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. \u003c\/p\u003e\u003cp\u003eNew 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 \u003ci\u003eFood Selection and Preparation, Second Edition\u003c\/i\u003e a truly satisfying full course. \u003c\/p\u003e\u003cul\u003e \u003cli\u003eFully revised and updated new edition\u003c\/li\u003e \u003cli\u003eOver 50 additional new recipes\u003c\/li\u003e \u003cli\u003eImproved quality and performance of recipes\u003c\/li\u003e \u003cli\u003eTeaches nutritious and healthful food preparation\u003c\/li\u003e \u003cli\u003eThought-provoking questions assess students' knowledge after lab exercises\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989228896485,"sku":"NP9780813814889","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813814889.jpg?v=1761783291","url":"https:\/\/k12savings.com\/es\/products\/food-selection-and-preparation-isbn-9780813814889","provider":"K12savings","version":"1.0","type":"link"}