Introductory foods

Abstract: The principles of food preparation and of the evaluation of final food products are examined, focusing on the chemical and physical changes in foods as they are altered from raw to cooked. The goal is student laboratory experience in food preparation to lead to improved products in the house, restaurant or factory. Twenty-six recipes are included, with each recipe covering the following: objectives, products to be prepared, principles, the recipe itself, the characteristics of a high quality product, and evaluation sheet, and review questions. For example, when making cream puff shells, the cooked starch paste is partially cooled before beating in the eggs to prevent the premature coagulation of egg protein. Recipes range from Muffins, Baking Powder Biscuts and Yeast Breads to Salad Dressings and Crystallization of Sugar (Candies). Metric equivalents are included, as is a discussion of microwave cooking.