For Experimental Foods Laboratory and Laboratory Food Science courses.
This laboratory manual is designed to help students illustrate many of the principles of food science. Guidelines for careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Guided analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment. Table of Contents 1. Crystallization. 2. Starch. 3. Fruits and Vegetables. 4. Fats and Oils. 5. Dairy Products. 6. Meats, Fish and Poultry. 7. Eggs. 8. Leavening Agents. 9. Breads. 10. Shortened Cakes. 11. Pastry. 12. Food Preservation. Appendix A: Basic Techniques. Appendix B: Essentials of the Metric System. Appendix C: Temperature Conversion. Appendix D: Line Spread Chart. Appendix E: Average Weight of a Cup of Selected Foods. Appendix F: Examples of Bibliographic Style. Index.