UNIT 1 SENSORY EVALUATION
1 Paired Comparison Test
2 Triangle Test
3 Ranking Test
4 Identification of Primary Tastes
5 Evaluation of Seasonings
6 Basic Recipe for Spiced Applesauce
UNIT 2 FOOD PREPARATION BASICS: MEASURING TECHNIQUES AND ENERGY TRANSFER
1 Commonly Used Measurements
2 Measuring Techniques for Flour
3 Measuring Techniques for Sugar
4 Measuring Techniques for Fats
5 Measuring Techniques for Liquids
6 Effect of Pan Surface Characteristics on Energy Transfer
7 Effect of Container Shape on Energy Transfer
8 Using Transfer of Heat with a Microwave Oven
UNIT 3 MEAT
1 Comparison of Beef, Veal, Pork, and Lamb
2 Comparison of Select and Choice Beef
3 Comparison of Connective Tissue in Meat Using Dry-Heat Method
4 Effect of Tenderizers on Meat
5 Comparison of Patty Products
6 Comparison of Protein Products Used in Stir-Fry
7 Various Techniques for Meat Preparation
UNIT 4 POULTRY
1 Comparison of Store Brand and National Brand Chicken
2 Turkey Deli Meat Comparison
3 Various Techniques for Poultry Preparation
UNIT 5 FISH AND SHELLFISH
1 Coagulation of Fish Protein by Heat—Comparison of Fresh and Frozen Fish
2 Selected Seafood Dishes
UNIT 6 MILK
1 Sampling of Milk Products
2 Sampling of Yogurt Products
3 Coagulation of Fresh Whole Milk
4 Vanilla Pudding
5 Milk Foams
6 Using Fresh and Evaporated Milk
UNIT 7 CHEESE
1 Cheese Display
2 Effect of Heat on Cheeses
3 Preparation of Cottage Cheese
4 Cheese Sauces
5 Selected Cheese Dishes
UNIT 8 EGGS
1 Quality of Raw Eggs
2 Hard-Cooked Fresh and Deteriorated Eggs
3 Scrambled Eggs
4 Baked Custard
5 Factors Influencing Egg White Foams
6 Preparation of Angel Food Cake Using Egg Foams
7 Preparation of Brownies Using Egg Substitutes
8 Meringues
9 Selected Egg Dishes
UNIT 9 VEGETABLES AND FRUIT
1 Enzymatic Oxidative Browning
2 Effect of Cooking Medium on Apples
3 Effects of Cooking Treatments on Vegetable Pigments
4 Factors that Affect Chlorophyll
5 Preparation of Applesauce—Effects of Apple Variety and Cooking Medium
6 Fresh Fruits as Ingredients in Food Preparation
7 Fresh Vegetables as Ingredients in Food Preparation
UNIT 10 LEGUMES
1 Preparing Dried Legumes
2 A Variety of Legume Preparations
UNIT 11 CEREALS AND FLOURS
1 Market Forms of Oatmeal Cereals
2 Comparison of Types of Rice
3 Comparison of Types of Pasta
4 Preparation of Gluten Ball
5 Cereals as Ingredients in Food Preparation
UNIT 12 STARCHES AND SAUCES
1 Vanilla Cornstarch Puddings
2 Effect of Starch Variety on Lemon Pie Filling
3 Effect of Type of Starch on Viscosity of Starch Pastes
4 Effect of Acid and Sugar on Viscosity of Starch Pastes
5 Evaluation of White Sauces
6 Preparing a Roux
UNIT 13 QUICK BREADS
1 Chemical Leaveners
2 Leavening by Air
3 Effect of Egg Protein on Popovers
4 Effect of Manipulation and Flour Type on Muffins
5 Effect of Manipulation on Biscuits
6 Effect of Sugar on Corn Bread
7 Leavening by Steam: Cream Puff Shells
8 Preparation of Various Quick Breads
UNIT 14 YEAST BREADS
1 Preparation of Yeast Breads by Various Methods
2 Preparation of Various Yeast Breads
UNIT 15 FATS AND OILS
1 Comparison of Selected Commercial Fat Products Used as Spreads
2 Effect of Coating on Fat Absorption
3 Effect of Cooking Time on Fat Absorption
4 Comparing Stir-Fry and Oven-Fry Cooking Methods
5 Polyunsaturated Versus Monounsaturated Oils: Vegetable Oil and Extra Virgin Olive Oil
6 Comparing Fat and Fat Substitutes
7 Effect of Solid Versus Liquid Fat on Quality of a Baked Product
8 Preparation of Mayonnaise Variations
9 Melting Points of Fats
10 Evaluation of Oxidative Rancidity
11 Fritters
12 Salad Dressings
UNIT 16 CAKES
1 Effect of Leavening Agent on Shortened Cakes
2 Effect of Sweeteners on Shortened Cakes
3 Effect of Fats on Shortened Cakes
4 Effect of Flour Type on Cake
5 Comparison of Foam Cakes
6 Preparation of Selected Cakes
UNIT 17 PASTRY
1 Effect of Type of Fat
2 Effect of Type of Flour
3 Effect of Extent of Manipulation
4 Comparison of Commercial Pie Pastries
5 Preparation of Various Pies
UNIT 18 CANDY
1 Objective Testing Methods
2 Preparation of Fondant
3 Preparation of Fudge
4 Using Sugar Substitutes in Preparation of Noncrystalline Candy
5 Evaluation of Nonnutritive Sweeteners
6 Preparation of Noncrystalline Candies
7 Chocolate Covered Cherries
UNIT 19 FROZEN DESSERTS
1 Vanilla Ice Cream
2 Comparing Sherbet and Low-Fat Ice Cream
3 Non-Agitated Frozen Desserts
UNIT 20 BEVERAGES
1 Coffee Brewing Methods
2 Comparison of Instant Coffees
3 Comparison of Teas
4 Effect of Acid on Tea
5 Comparison of Chocolate and Cocoa Beverages
6 Preparation of Selected Beverages
APPENDIX A OBJECTIVE TESTS AND TEMPLATES
Basic Procedure to Calibrate a Dial Stem Thermometer
Linespread Test
Percent Sag Test
Calculating Labor Cost of a Menu Item
Linespread Diagram
Cooking Record
APPENDIX B INSTRUCTOR GUIDE
APPENDIX C FIGURES, TABLES, GRAPHS
APPENDIX D RECIPE INDEX
GLOSSARY
