Understanding Food: Principles and Preparation
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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.
Grams per ounce), and eggs (7 grams each). Small amounts of protein are available from starch (3 grams per serving) and vegetables (2 grams per serving). Little to no protein is found in fruits or fats. Recommended Protein Intake An Institute of Medicine report states 0.8 grams/day of protein are recommended for every kilogram body weight (or 0.36 grams for every pound) in healthy adults. In practical terms, that equals about 46 grams a day for women (19+ years) and 56 grams for men (19+ years).
Dinner quickly becomes boring and unappetizing. Definition of Flavor In examining the factors affecting taste, it is important to distinguish between taste and flavor. Taste relies on the taste buds’ connection to the brain via nerve cells, which signal the sensations of sour, salt, sweet, bitter, and savory. Flavor is a broader concept than either taste or aroma; aroma provides about 75% of the impression of flavor (23, 78). To get some idea of how the ability to smell affects flavor.
Their major meat ingredient. Differences within each group are based on added ingredients and processing techniques Beef Pork/Ham Beef and Pork Veal and Pork Liver Beef bologna Beef salami Pastrami Blood sausage Bratwurst Capacolla Chorizo Frizzies Ham Ham bologna Linguica Lola/Lolita Luncheon meat Lyons New England-style sausage Old-fashioned loaf Pork sausage Prosciutto Salsiccia Scrapple Thuringer Club bologna Cervelat Frankfurters* Honey loaf Hot dog* Knockwurst Luncheon meat Mettwurst.
Nutraceuticals and functional foods (described more fully following this section) are becoming commonplace. In the United States, nutraceuticals is a term often used to refer to dietary supplements, while the official Copyright 2011 Cengage Learning, Inc. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Chapter 1 ✺ Food Selection 7 CALORIE CONTROL Calorie Balance One out of every four people in the United States was classified as “obese” in 2007.
Tests (5). The specific types of tests and tools that the food industry uses to evaluate the palatability of food among consumers are the focus of this chapter. Food Evaluation SENSORY (SUBJECTIVE) EVALUATION Sensory evaluation (or analysis) is the scientific discipline of measuring the responses of people to food products as perceived by their senses of sight, taste, touch, smell, and hearing (2). This type of testing is termed subjective because it relies on the opinions of selected.