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Tables of Contents for Exploring Science in the Food Lab
Chapter/Section Title
Page #
Page Count
Introductions
Teacher Introduction to Exploring Science in the Foods Lab
5
2
Student Introduction to Exploring Science in the Foods Lab
7
2
Your Sensational Senses Setting Up a Taste Test
9
4
Kitchen Equipment
Measurements Matter Measuring Liquid and Dry Ingredients Accurately
13
4
Taking Temperatures Calibrating Thermometers
17
4
Saving Energy on the Range Effect of Surface Element and Oven Variables on Cooking Time
21
4
Quicker Cooking Effect of Cooking Temperature and Food Surface Area on Cooking Time
25
4
Bubbling Liquids Differences in Boil, Rolling Boil, Simmer, and Scald
29
4
Microwave Cooking
Time Flies! Effect of Cooking Time on Quality of Microwaved Foods
33
4
Hot Spots Mapping Hot Spots in a Microwave Oven
37
4
In Hot Water Heating Liquids Evenly
41
4
It's All in the Location Heating Solid Foods Evenly
45
4
Making Waves...Microwaves That Is! Effect of a Turntable on Food Quality
49
4
Baked Goods and Cereals
Golden Brown Goodies The Maillard Reaction
53
4
Cookie Crust Colors Effect of Pan on the Crusts of Baked Goods
57
4
Cracked-Up Cakes Effect of Oven Temperature on Quality of Baked Goods
61
4
Leavened Balloons Action of Leavening Agents
65
4
Short Cakes Effect of Fats on Quality of Baked Goods
69
4
Biscuit Break Effect of Flour Type on Quick Bread Quality
73
4
Pasta Time Effect of Cooking Time and Conditions on Pasta Quality
77
4
Stale Away Refreshing Stale Bread
81
4
Fruits, Vegetables, and Salads
Do You Want Fries with That? Effect of Refrigeration on Potato Quality
85
4
How Sweet It Is Presence of Carbohydrates in Ripe and Unripe Bananans
89
2
No More Brown Bananas Enzymatic Browning
91
4
Pineapple Gelatin Effect of Heat on Enzyme Action
95
4
Jelling Gelatin Effect of Liquid and Gelatin on Gel Firmness
99
4
Tasty Veggies Effect of Cooking Method on Vegetable Color, Flavor, and Texture
103
4
Salads: Soupy or Crispy? Effect of Salad Dressing on Salad Crispness
107
4
Applesauce: Lumpy or Smooth? Effect of Sugar on Cooked Fruit Color, Texture, and Flavor
111
4
Milk and Dairy Products
Yummy Yogurt Making a Cultured Dairy Product
115
4
Curds and Whey Cheese Making
119
4
Cheese Fondue Effect of Heat on Cheese
123
4
Smooth, Creamy Ice Cream Effect of Ingredients and Freezing Method on Ice Cream Quality
127
4
Meats
Juicy Meatballs Effect of Beef Grade on Texture, Flavor, and Fat Content
131
4
From Tough to Tender Methods of Tenderizing Meat
135
4
Fats and Sweets
Butterfat Coalescing Fat Droplets in Cream
139
2
Grease! Fat Melting Point
141
2
Candy Crystals Effect of Temperature, Interfering Agents, and Stirring on Crystal Formation
143
4
Food Storage an Safety
Light, Oxygen, Flavor! Oxidative Rancidity
147
4
Scented Eggs Odor Transfer in Refrigerated Foods
151
2
Colonel Popcorn Storage of Dry Grain Foods
153
4
In the Danger Zone Examining Danger Zone Temperatures
157
4
Answer Key
161