Food Selection and Preparation: A Laboratory Manual
SECOND EDITION

KNOWLEDGE, SKILL, AND ART are the three words to remember when working with foods. They are also the focus of the second edition .of Food Selection and Preparation: A Laboratory Manual 2nd Edition, 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.

This 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.

New 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 Food Selection and Preparation, Second Edition a truly satisfying full course.

• Fully revised and updated new edition
• Over 50 additional new recipes
• Improved quality and performance of recipes
• Teaches nutritious and healthful food preparation
• Thought-provoking questions assess students’ knowledge after lab exercises

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.

Food Selection and Preparation

A Laboratory ManualBy Frank Conforti

John Wiley & Sons

Copyright © 2009 Frank Conforti
All right reserved.
ISBN: 978-0-8138-1488-9

Chapter One

Laboratory 1

Measuring Techniques

Proper measuring techniques must be emphasized to ensure success in food preparation. There are differences when measuring liquid and dry ingredients, and the student must learn these techniques as soon as possible in order to be successful in food preparation. The objective of this laboratory exercise is to introduce the student to proper measuring techniques.

VOCABULARY

boiling point meniscus solvent conduction heat opaque solute convection heat simmering

MEASURING TECHNIQUES

The American Standards Association has defined the capacities of various measures, but not all measuring equipment has been standardized to meet these specifications. Variations of 5%, more or less than standard, are allowable.

I. NONMETRIC MEASURE OF VOLUME

A. DRY MEASURES

A set of dry measuring cups includes measures for 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup (there are some manufacturers that make 2/3 cup and 3/4 cup measures). These measures are used for dry ingredients and solid fats. Ingredients vary in the way they pack down, lump, or cling to the measuring cup. Use the following guidelines when measuring:

1. All-purpose flour, cake flour, granulated sugar, and confectioner’s sugar should be lightly spooned into the appropriate size dry measuring cup. Do not shake or pat down. Use a straight-edged spatula or knife to level off ingredients (Fig. 1.1).

2. Nuts, coconut, and bread crumbs should be spooned into the cup and packed down lightly.

3. Brown sugar should be spooned into the dry measure cup and packed down firmly with spatula and spoon.

4. Solid fats include hydrogenated shortening, lard, margarine, and butter. The solid fat should be packed into the dry measure with firm pressure. Butter and margarine should be at room temperature before being measured.

B. SMALL AMOUNTS OF INGREDIENTS

1. Baking powder, baking soda, salt, and spices are used in such small amounts that they must be measured in small capacity measures of 1 tablespoon or less.

2. Ingredients should be stirred and free of lumps.

3. The desired measure is dipped into the ingredient and leveled off.

4. Usually, the measuring spoons are found as 1/8 teaspoon, 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/2 tablespoon, and 1 tablespoon.

C. LIQUIDS

1. Oil, honey, milk, molasses, water, melted fat, and other liquid ingredients should be measured in a graduated, transparent liquid measure with a pour spout.

2. Fill the measure to the desired graduation and check it by holding the measure at eye level so the bottom of the meniscus-the curved, upper surface of the liquid-matches the desired line on the side of the measure (Fig. 1.2).

3. Opaque liquids (such as milk and honey) that do not show a meniscus are measured by aligning the top of the liquid with the line on the measure.

4. Many liquids, especially oil and honey, tend to cling to the sides of the cup. To obtain an accurate transfer of the liquid, it is essential that the inside of the cup be scraped out with a rubber spatula. Hint: spray measuring cup with cooking spray before measuring molasses or honey. This will make removal of the ingredient more efficient.

D. OTHER MEASURING ADVICE

1. If the recipe specifies 3 teaspoons of baking powder, the tablespoon measure should be used to make the measurement. To measure 3 separate teaspoons introduces greater error in measurement.

2. When the recipe specifies less than 1 cup of liquid, and the measurement is made in a 2-cup graduated measure, there is also a greater chance of error.

3. It is important to use the measuring utensil that is closest in size to the amount of ingredient for greater accuracy.

EQUIVALENT MEASURES

1 tablespoon = 3 teaspoons 3/4 cup = 12 tablespoons 1/8 cup = 2 tablespoons 1 cup = 16 tablespoons or 1/2 pint 1/4 cup = 4 tablespoons 1 pint = 2 cups 1/3 cup = 5 tablespoons + 1 teaspoon 1 quart = 4 cups or 2 pints 1/2 cup = 8 tablespoons 1 gallon = 4 quarts 2/3 cup = 10 tablespoons + 2 teaspoons

II. TO LEARN CORRECT TECHNIQUES FOR MEASURING INGREDIENTS

A. FLOUR (ALL-PURPOSE OR CAKE)

1. Method 1

a. Fill 1/2 cup dry measure by dipping into canister of flour.

b. Level with spatula.

c. Weigh flour on gram scale and record weight in Table 1.1.

d. Repeat.

2. Method 2

a. Place 1/2 cup dry measure on a piece of waxed paper of 12 square inch.

b. Sift flour directly into the cup until the cup overflows. Do not let the sifter touch the cup.

c. Level flour with the edge of the spatula.

d. Weigh flour and record weight in Table 1.1.

e. Repeat.

3. Method 3

a. Stir flour in canister to lighten.

b. Carefully spoon flour 1 tablespoon at a time into 1/2 cup dry measure.

c. Level flour with the edge of the spatula.

d. Weigh flour and record weight in Table 1.1.

e. Repeat.

QUESTIONS

1. Which method of measuring flour yields the best check? Why?

2. What would cause a difference in weight from the standard?

3. How would you substitute all-purpose flour for cake flour in a recipe? Would this substitution work for all type of baked products?

B. SUGAR: GRANULATED AND BROWN

1. Method 1

a. Fill a 1/4 cup dry measure with granulated sugar by dipping it into the canister.

b. Level the sugar with the edge of the spatula.

c. Weigh sugar and record in Table 1.2.

d. Repeat.

2. Method 2

a. Fill a 1/4 cup dry measure with brown sugar by spooning sugar into cup.

b. Level the sugar with the edge of the spatula.

c. Weigh sugar and record in Table 1.2.

d. Repeat.

3. Method 3

a. Fill a 1/4 cup dry measure with brown sugar by pressing the sugar into the measuring cup.

b. Level the sugar with the edge of the spatula.

c. Weigh sugar and record in Table 1.2.

d. Repeat.

QUESTION

1. How does the method for measuring brown sugar differ from that of measuring granulated sugar?

C. LIQUID

1. Method 1

a. Fill a liquid measuring cup with water to 1/4 cup mark.

b. Place a cup on a level surface and position yourself at eye level with the water before attempting to read the water level (Fig. 1.2).

c. Transfer all the water from the measuring cup to a 100-mL graduated cylinder and read the volume in milliliters.

d. Record the volume in Table 1.3 and repeat.

e. Repeat Steps a through d, but use milk.

2. Method 2

a. Fill a 1/4 cup dry measure with water.

b. Place measure on a level surface and position yourself at eye level with the water before reading the water level.

c. Transfer all the water from the cup to a 100-mL graduated cylinder and read the volume in milliliters.

d. Record the volume in Table 1.3 and repeat.

QUESTIONS

1. Was there a visual difference between the water and milk when they were measured, and why?

2. What is the error that occurs when using a dry measure for measuring liquids?

D. FATS

1. Method 1

a. Fill a 1/4 cup dry measure with a solid fat.

b. Using a rubber spatula, press fat into the cup making sure there are no air pockets.

c. Level off with a straight-edged spatula.

d. Carefully, remove fat from cup with a rubber spatula and weigh.

e. Record weight in Table 1.4 and repeat.

2. Method 2

a. Melt solid fat in a saucepan over low heat.

b. Take a 1 cup liquid measuring cup and pour melted fat up to the 1/4 cup measure mark.

c. Weigh and record the weight in Table 1.4 and repeat.

QUESTIONS

1. What precautions should you take for measuring fats?

2. Account for the differences in weight of the fats.

3. Why is it important to allow fats, such as butter and margarine, to come to room temperature before measuring and mixing?

III. WATER AND THERMOMETRY

1. Most of the changes brought about by foods by cooking take place in a watery medium (moist heat). 2. Water absorbs heat from the hot unit through the cooking utensil and transfers this heat to the food.

3. When water boils, convection heating currents surround the food; therefore, even and quick cooking of the food occurs.

4. Water sets its limit to how hot it gets (100C or 212F), while fat can go to higher extremities.

5. The intensity of the heat is measured by a thermometer (either in F or C).

A. FACTS ON USING A THERMOMETER

1. The bulb must be completely covered with hot liquid.

2. The bulb should not touch the sides or bottom of the utensil.

3. There are 100 between the boiling point and the freezing point of water on the centigrade scale.

4. There are 180 between the boiling point and the freezing point of water on the Fahrenheit scale.

5. Therefore,

a. 1C = 1.F

b. C = (F – 32) 1.8

c. F = (C 1.8) + 32

B. LEARN TO RECOGNIZE COMMONLY USED TEMPERATURES

Heat water to each temperature specified in Table 1.5 and note its appearance.

QUESTIONS

1. Explain what happens when water boils.

2. Name some instances when scalding temperature is used in food preparation.

3. What happens when salt is added to boiling water? If sugar is added?

C. DETERMINING THE ACCURACY OF LABORATORY OVENS

1. Take an oven thermometer and calibrate your ovens. Place the rack in the middle of the oven. Use 350F as a standard to go by.

2. Record oven temperature:_____

QUESTIONS

1. Why is it important that the temperature of the oven be exact?

2. In what position would you place the oven rack to cook food in a conventional oven for: a. a two-layer cake?

b. a tube cake pan?

c. a cookie sheet pan?

d. a roasted whole turkey?

3. What is a convection oven? What temperature adjustment is made when using such an oven? Is the rack adjustment the same for the products mentioned in Question 2 for the convection oven?

IV. APPLICATION OF MEASURING TECHNIQUES: COOKIES OBJECTIVES

1. To practice proper measuring techniques involving dry and liquid measuring.

2. To familiarize the student with reading a recipe and becoming acquainted with certain culinary terms.

A. CHOCOLATE CHIP COOKIES

1/3 cup shortening 3/4 cup + 1 tablespoon all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon baking soda 1/4 cup light brown sugar, packed 1/4 teaspoon salt 1 large egg 3 oz. semisweet chocolate chips 1/4 teaspoon vanilla extract

1. Preheat oven to 375F. Make sure oven rack is in the middle position.

2. Sift together flour, salt, and baking soda; set aside.

3. In a medium-sized bowl, cream together shortening, granulated sugar, brown sugar, egg, and vanilla for 2 minutes.

4. Add flour mixture to creamed mixture; mix only until flour is combined.

5. Stir in chocolate chips. Chill dough in freezer for 5-10 minutes. (This helps the dough from not overspreading during baking.)

6. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet.

7. Bake for 8-10 minutes, or until edges start to brown slightly. Remove pan from oven, and allow cookies to cool for 2 minutes on the pan.

8. With a spatula remove cookies from pan and place on a wire rack to cool.

B. CHOCOLATE CHIP COOKIES (LOWER-FAT VERSION)

1/2 cup granulated sugar minus 1 tablespoon 1 cup + 2 tablespoons all-purpose flour 1/4 cup light brown sugar, packed 1/2 teaspoon baking soda 1/4 cup butter or margarine at room temperature 1/4 teaspoon salt 1 teaspoon vanilla 1/4 cup miniature semisweet chocolate chips 1 egg white

1. Preheat oven to 375F. Make sure that the rack is on the middle position in the oven.

2. Sift together, flour, salt, and baking soda; set aside.

3. In a medium-sized bowl, cream together butter, granulated and brown sugar, egg white, and vanilla for 2 minutes.

4. Stir in flour mixture until just combined. Stir in chocolate chips. Chill dough for 5-10 minutes in the freezer.

5. Drop dough by rounded teaspoonfuls about 2 inches apart onto an ungreased baking sheet.

6. Bake for 8-10 minutes, or until edges are lightly brown.

7. Remove pan from oven and allow cookies to cool for 2-3 minutes before removing with a spatula to a cooling rack.

C. OATMEAL COOKIES (BASIC RECIPE)

1/2 cup all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon baking powder 1 large egg 1/4 teaspoon salt 11/2 cups quick cooking oatmeal 3/4 teaspoon cinnamon 1/4 cup chopped walnuts or pecans 1/4 cup + 3 tablespoons milk 1/4 cup sweetened coconut 1/4 cup + 2 tablespoons shortening 1/4 cup chopped raisins or dates

1. Adjust the rack to the middle of the oven. Preheat oven to 375F.

2. Sift together flour, baking powder, salt, and cinnamon into a medium-sized bowl.

3. Add shortening, brown sugar, milk, and egg to flour mixture and beat until smooth.

4. Add oatmeal and mix thoroughly.

5. Add walnuts, coconut, and raisins and mix until combined.

6. Drop dough by teaspoonfuls onto a greased cookie sheet.

7. Bake for 12-15 minutes. When cookies appear dry and the edges are light brown, remove them from oven. Cool slightly and then remove cookies from the sheet onto a cooling rack. `

D. OATMEAL SPICE COOKIES (LOW-FAT VERSION)

21/4 cups quick cooking oatmeal 1/8 teaspoon nutmeg 2 tablespoons orange juice 3 tablespoons margarine or butter, softened 1 cup all-purpose flour 3 tablespoons canola oil 1/2 teaspoon baking soda 3/4 cup dark brown sugar, packed 1/2 teaspoon baking powder 1 tablespoon molasses 1/4 teaspoon salt 1 large egg white 1/4 teaspoon cinnamon 2 teaspoons vanilla extract 1/8 teaspoon cloves 2 tablespoons granulated sugar-for shaping cookies

(Continues…)

Excerpted from Food Selection and Preparationby Frank Conforti Copyright © 2009 by Frank Conforti. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.