Beschreibung
InhaltsangabePreface. 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. Appendix A: Food Safety. Appendix B: Sanitation in The Kitchen. Appendix C: Care and Cleaning Of Small Appliances. Appendix D: Measuring Equivalents. Appendix E: Emergency Substitutions. Appendix F: Safe Food Storage. Appendix G: Retail Beef Cuts and Recommended Cooking Methods. Appendix H: How To Identify Cuts Of Meat By Bones
Inhaltsverzeichnis
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. Appendix A: Food Safety. Appendix B: Sanitation in The Kitchen. Appendix C: Care and Cleaning Of Small Appliances. Appendix D: Measuring Equivalents. Appendix E: Emergency Substitutions. Appendix F: Safe Food Storage. Appendix G: Retail Beef Cuts and Recommended Cooking Methods. Appendix H: How To Identify Cuts Of Meat By Bones
Autorenporträt
Frank D. Conforti, PhD, 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.
