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Food Preparation Lab Manual for FSHN 1150
- Format:
- Book
- Author/Creator:
- Food Science and Human Nutrition, ISU Department of, author.
- Language:
- English
- Subjects (All):
- Science--Textbooks.
- Science.
- Nutrition--Textbooks.
- Nutrition.
- Physical Description:
- 1 online resource
- Place of Publication:
- Ames, IA Iowa State University Digital Press [2025]
- Language Note:
- In English.
- Summary:
- This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data. This book is aligned with the introductory Food Preparation Laboratory course at Iowa State University.
- Contents:
- Introduction
- Chapter 1: Laboratory Equipment and Procedures
- Chapter 2: Varietal Differences
- Chapter 3: Vegetables
- Chapter 4: Starch Characteristics, Cookery, and Cereal Grains
- Chapter 5: Cereals vs. Legumes
- Chapter 6: Fats and Oils
- Protein Chart
- Chapter 7: Dairy Foods
- Chapter 8: Eggs
- Chapter 9: Egg White Foams in Angel Food Cake and Souffles
- Chapter 10: Dry Heat Methods to Cook Tender Cuts of Meat
- Chapter 11: Moist Heat Methods for Less Tender Cuts of Meat
- Chapter 12: Muffins Method and Conventional Yellow Cake Method
- Baked Product Review
- Chapter 13: Pies and Pastry Method
- Chapter 14: Yeast Bread
- Chapter 15: Final Exam and Botanical Beverage Sensory Activity
- Appendix A: Terms Used in Evaluating Food Products
- Appendix B: Meat Charts
- Appendix C: Glossary of Cooking Terms
- Appendix D: Image Sources
- Notes:
- Description based on online resource
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