Professional Documents
Culture Documents
Lab Manual Ns 2310 Spring 2014
Lab Manual Ns 2310 Spring 2014
Lab Manual Ns 2310 Spring 2014
Spring 2014
Keely Hawkins, MS
Tammilee Kerr, BS
LaboratoryManual
Keely Hawkins
Human Science Room 402D
742-3068 ext. 303
keely.hawkins@ttu.edu*
By appointment only: Th 9-12, F 9-12
Human Science Room 069
T,R from 8:00 am to 9:20 am
Tammilee Kerr
Human Science Room 275
742-3068
tammilee.kerr@ttu.edu*
By appointment only
Lab:
LABORATORY REQUIREMENTS
Grading: The food preparation laboratory is worth 250 points of your grade (25 points for each lab).
There will be a total of 10 labs this semester. The points will be based on lab evaluation from the teaching
assistant, lab quizzes, laboratory performance and reports, and attendance. Attendance is recorded for all
meetings.
The grading will be as followed.
Pre lab quizzes
Post Lab
Lab Participation
TOTAL
Total with Bonus
Syllabus Quiz: The syllabus quiz will not be graded, however you must take this quiz by the start of the
second lab (See course schedule)! This will serve as your acknowledgement that you have read and
understood the syllabus! If you do not take the quiz by the second lab you will not be allowed to take part
in lab until you have done so!
Bonus Points: 5 bonus points will be given if you take the introductory quiz! You must make a grade of
80% on this quiz to receive the bonus points! The quiz must be completed by the due date! Extensions
for the quiz will not be given under any circumstance! You will have until the final lab class to complete
this quiz.
Class participation: All persons are required to participate in lab. Lab participation grades will be based
on evaluation from your teaching assistant. Please note that just attending lab does not count as
ii
participation, you must participate with your group in food prep, cooking and cleanup. Failure to do so
will result in a penalty which includes but is not limited to your dismal from the class or the loss of points
for lab. Dismissal from lab will result in a score of zero for that lab and will be counted as a missed lab.
Clean-up: The lab must be kept in the condition in which you received it. Stoves, ovens, lab counters,
fridge, refrigerators sinks, measuring tables etc. must be cleaned at the end of lab! Failure to keep you area
clean will result in the loss of all class participation points! You must request your TA to check your area
to ensure that it is clean before you leave the lab!
Readings: Students are required to read the assigned text book pages, lab book pages and recipes prior
to lab.
Assignments:
1. Pre-Lab quizzes
a. Students are required to complete pre-lab quizzes on blackboard. Pre-Lab quizzes will
open a week before they are due and will close 1 hour before the start of the
corresponding lab. For example: section 501 pre-lab quizzes will close at 9:00 am on
Tuesdays, section 502 at 12:30 pm on Tuesdays, section 503 at 9:00am on Wednesdays
and section 504 at 12:00pm on Wednesdays.
b. Pre-lab quiz extensions will only be given under certain circumstances such as
documented illness and prior arrangements with the instructor. Do not wait until the last
minute to take these quizzes as extensions will not be given for power outages unless it is
the entire city of Lubbock), computer failure, etc.
c. Pre-Lab quizzes will be based on topics presented in lecture, assigned reading from the
text book, lab manual and recipes
.
2. Lab Reports
a. Lab reports are due on Blackboard the following lab week after the lab was completed.
(i.e. lab report #1 is due at the beginning of lab #2).
b. Lab reports will be due one (1) hour before the start of the corresponding lab. Those lab
reports submitted before the closing time will be deemed on time. Any lab reports
received after the closing time will be marked late and will be deducted the appropriate
late points. Closing times are as followed: Section 501 lab report will close at 9:00 am on
Tuesdays, section 502 at 12:30 pm on Tuesdays, section 503 at 9:00am on Wednesdays
and section 504 at 12:00pm on Wednesdays.
c. If not uploaded to blackboard by the closing time, you will be deducted 2 points per day
for each day the lab report is late, which means after 5 days (including weekend days) you
will not be able to turn in the lab report for credit.
iii
d. Hard copies of the lab report will not be accepted for any reason and will be counted as
being late until they are turned in online. Lab reports will not be accepted by TTU email!
e. Lab report extensions will only be given under certain circumstances such as documented
illness and prior arrangements with the instructor. Do not wait until the last minute to
take these quizzes as extensions will not be given for power outages unless it is the entire
city of Lubbock), computer failure, etc.
f. Lab reports will be graded based on proper grammar and scientific writing as well as
completeness of answers to laboratory questions. Lab answers will be evaluated for
accuracy.
g. Lab Reports will be based on topics presented in lecture; assigned readings form the text
book, lab manual and recipes.
h. Note: If the answer to a question is not in the lab manual please Google It, Bing
It, Yahoo it!
Tardy Policy: After 10 minutes, if you arrive after class has started cooking, you will not be allowed to
participate. You will not receive points for the lab day and this will count as a missed lab. Please make
prior arrangements with your TA if you are going to be late for lab
Absence Policy:
1. Full participation of the laboratory is expected of all students. No makeup laboratory work will
be given except in the case of a University sponsored trip or extenuating circumstances
approved through the Deans office. Lab is taught 4 times per week and in the case of a
university excused absence, you will need to make arrangements with your lab instructor to attend
another scheduled lab time. You must have approval of your lab instructor and the lab
instructor of the lab you are making up prior to attending.
2. Note: To make up a lab, it must fall within the same week missed.
3. We understand that occasionally things do happen that are beyond your control. The lab
instructors will allow ONE absence without a penalty. This includes any absence for which
you did not attend a lab for that week. It does not matter the reason so do not bother with
providing an excuse. This is your one and only free absence. Please use it wisely. To get points
for this lab, you will need to attend the makeup lab at the end of the semester. Lab Reports will
still be due for the previous week at the beginning of the lab you attend after a missed lab.
4. If you are sent home because you did not wear the required attire to lab, you must make up the
lab within that week or you will receive a grade of zero for the lab portion and it will count against
your number of misses.
5. Disruptive behavior and not participating in lab will also result in your dismissal from lab (you will
receive a grade of zero for that lab portion and it will count against your number of misses).
Disruptive behavior dismissals cannot be made up!
6. Note: If you miss more than two labs, without proper documentation, you will
automatically fail the lab portion of NS 2310! This includes but is not limited to misses caused
by dismissal from lab due to disruptive behavior, failing to make up a lab due to being sent home
because of incorrect attire, failure to provide correct documentation etc.
iv
Acceptable Documentation:
1. Documentation must be provided for missed labs, these can include University sanctioned
absence notes, doctors notes, police reports, and others will be accepted at the discretion of your
TA.
2. Documentation must include the following items:
a. Name of company person, your name, signature or stamp, date and time seen, address
and telephone number of company etc. These will be used for verification purposes.
Dress Code: White lab coat or chefs coat and hair control are required in laboratory. Also you must
wear closed toed shoes. Flip-flops and sandals will not be allowed in the lab. Long pants must be worn in
lab. Persons wearing shorts will not be permitted in the lab. If you do not have the proper attire
including your uniform, you will be dismissed from lab for that day. If you are dismissed from
lab due to lab due to incorrect attire you must make up the lab within the same week. Failure to
do so will result in you receiving a grade of zero for that lab and it will count as a missed lab.
Sanitation and Hygiene:
1. All students involved in food preparation are required to maintain a strict standard for personal
hygiene. The students will need to wash their hands with soap and hot water before and after
preparing food, using the restroom, coughing, drinking, eating, touching their face or hair, and
smoking. Students are responsible for cleaning up their work area, dishes, and kitchen equipment
before leaving the lab.
2. Note: If you are sick (Severe sneezing, severe coughing, headache, fever, vomiting,
diarrhea) Please do not attend the lab! If you attend the lab with any of the following
symptoms you will be sent home! If you present with the above symptoms please inform
your TA and seek medical attention. This will be enforced to prevent the spread of
illnesses to other students! You will be required to bring documentation (see above) that
you sought medical attention.
Email Etiquette
1. Email is the preferred mode of communication.
2. Emails must be sent to the respective TTU email addresses (see above) of your instructors.
Emails sent over blackboard will not be answered.
3. Emails must be sent from your university assigned TTU address. Those from emails other than
the TTU assigned addresses will not receive a response (Gmail, yahoo, aol etc.)
4. Note: The Subject line must contain: Topic to be Addressed - NS 2310 Lab - Lab Section.
Example: Lab Grade NS 2310 502. We receive a lot of email daily. This will ensure that
we attend to your emails with highest priority and as such you will receive a faster
response!
5. Please use proper email etiquette! Do not use short hand. Example: U in place of you or 4
instead of for. Address your instructor with a title! Yes we are old fashioned!
Example: What you should not send. We will not respond to messages that are in the
following format!
6. Please excuse brevity or incorrect spellings in our email responses! Sometimes we reply to your
messages using our smart phones, while we are on the go, in other classes or meetings etc.
Cheating
Cheating: dishonesty on examinations and quizzes or on written assignments, illegal possession of
examinations, the use of unauthorized notes during an examination or quiz, obtaining information during
an examination from the examination paper or otherwise from another student, assisting others to cheat,
alteration of grade records, illegal entry to or unauthorized presence in an office are instances of cheating.
Plagiarism
Plagiarism: offering the work of another as ones own, without proper acknowledgement, is plagiarism;
therefore any student who fails to give credit for quotations or an essentially identical expression of
vi
material taken from books, encyclopedias, magazines, internet, and other reference works, or from the
themes, reports, or other writings of a fellow student, is guilty of plagiarism.
vii
Lab
Week of
2/10
Lab Topics
Lab Introduction &
Food Safety
Lab Procedures
(25pts)
Reading
Assignment
Assignment Due
Unit 1, p. 77-90
(Brown, lecture
text)
Pre-Lab Quiz 1
1. Knife Skills
Food Prep Basics
2/17
&
Knife skills
(25 pts)
Meal Management
2/24
5
6
3/3
3/10
3/24
7
4/31
4/7
4/14
10
4/21
11
2. Cooking Methods
Dry Heat Methods:
a.) Roasting: Roasted Potatoes & onions
Moisture Heat Methods:
a.) Steaming: carrots
b.) Blanching: Steamed/Blanched Vegetables.
Measurement Practice: A,B,&E (p.15)
Preparation: Sugar Cookie & Coconut Macaroon
(25 pts)
Pre-Lab Quiz 2
Ch. 5 (Brown,
lecture text)
Lab Report 1
Syllabus Quiz
Pre-Lab Quiz 3
Ch. 5, 6 (Brown,
lecture text)
Lab Report 2
Ch. 13, 14
(Brown, lecture
text)
Pre-Lab Quiz 4
Meat
(25 pts)
Ch. 7 (Brown,
lecture text)
Pre-Lab Quiz 5
Poultry
(25 pts)
Ch. 8 (Brown,
lecture text)
Pre-Lab Quiz 6
Ch. 10-12
(Brown, lecture
text)
Ch. 22, 23
(Brown, lecture
text)
Ch. 24 (Brown,
lecture text)
Lab Report 3
Lab Report 4
Lab Report 5
Pre-Lab Quiz 7
Lab Report 6
Pre-Lab Quiz 8
Lab Report 7
Pre-Lab Quiz 9
Lab Report 8
Pre-Lab Quiz 10
4/ 28
** This syllabus may change as the semester progresses.
NO LAB
viii
Ch. 18 (Brown,
lecture text)
Lab Report 9
Introductory
Quiz
Lab Report 10
d.
Chill: Use shallow containers to store food and refrigerate even when
warm, and thaw food in fridge.
WEEK
6
10
Trash
Sweep/ Mop
3
4
5
1
2
3
4
5
1
2
3
Each group must clean their own respective areas. This includes doing the dishes, cleaning the top of the stoves, cleaning the
ovens, cleaning the metal surfaces etc. Sinks must be wiped dry and polished! All stainless steel metal surfaces must be
polished! (Without streaks remaining)
Table of Contents
Lab Intro xi
Unit 1: .1
Prelab questions: ..3
Unit 2: 5
Prelab questions: ..11
Unit 3: 15
Prelab questions: ..17
Unit 4: 23
Prelab questions: ..25
Unit 5: 30
Prelab questions: ..32
Unit 6: 36
Prelab questions: ..39
Unit 7: 42
Prelab questions: ..44
Unit 8: 47
Prelab questions: ..51
Unit 9: 55
Prelab questions: ..57
Unit 10: ...59
Prelab questions: ..61
Unit 11: ....63
Prelab questions: ..64
Hawkins, Kerr
Xi
Introduction
Food Source
Acidity
Foods that have little to no acid provide the best environments for
pathogens to grow
Temperature
Time
Pathogens need just a few hours to grow to levels that are high
enough to cause illness in someone.
Oxygen
Moisture
Hawkins, Kerr
Meat
Poultry
Eggs
Bakes Potatoes
The single most important step in preventing the spread of food borne
illnesses and pathogens is hand washing.
Do not prepare foods for others in lab or in an operation when you have
symptoms of diarrhea or vomiting.
Wash hands before and after touching your hair, face, nose mouth and clothes.
Hawkins, Kerr
Use gloves when appropriate and especially if you have a cut or sore on your
hands.
Store foods at the correct temperature and in their correct storage areas
Prevent cross contamination from items such as knives and cutting boards.
Use a new knife or cutting board when preparing different items or wash them
before reusing them.
ood Safety along with understanding the basics of food preparation is the first
step in preparing a great meal.
Washing Hands:
Washing your hands is the single most important step in preventing the spread of
foodborne illnesses and pathogens. To wash hands the right way follow the steps
below.
Hawkins, Kerr
Temperature Control:
You have to monitor food to ensure that it is kept out of the temperature danger zone
40oF 135oF. The best equipment that you will use in food preparation to monitor
temperatures of food is a thermometer. There are four types of thermometers used in
food Prep; the Bimetallic stemmed thermometers, thermocouples, thermistors and
infrared thermometers. We will only use the bimetallic stemmed thermometer.
Hawkins, Kerr
Hawkins, Kerr
Minimum Internal
Temperature
165oF (74oC)
155oF (68oC)
135oF (57oC)
145oF (63oC)
145oF (63oC)
Storage:
To preserve the quality of food items and to ensure that they remain free from
pathogens, one must follow storage guidelines. These include general guidelines and
guidelines for storing dry food, refrigerated and frozen foods.
General Guidelines
Practice the first in, first out (FIFO) method. This method ensures that you
use the oldest items first or those that have the earliest expiration date.
Discard food that has passed its manufacturers use-by or expiration date.
Keep foods out of the temperature danger zone 40oF 135oF.
Clean storage areas on a regular basis and keep them dry and clean.
Clean floors, walls, refrigerators and dry storage areas on a regular basis.
Clean up spills and leaks immediately.
Clean transport carts and trays after use.
Hawkins, Kerr
Storage guidelines in the freezer and refrigerator are based on the minimum
internal cooking temperature of each food (see picture below).
Store foods in refrigerators and freezers in a manner that will prevent cross
contamination.
Store raw meat, poultry and seafood separately from ready to eat food. If this is
not possible store ready to eat food above the raw meat, poultry and seafood
to prevent dripping of juices from raw food onto ready to eat food.
In the freezer raw meat, poultry and seafood can be stored with or above ready
to eat food if the items have been commercially processed and packaged.
Freezer temperature should be kept below or equal to 0oF.
Refrigerator temperature should be kept below to 40oF.
Dry Storage
Keep dry storage area between 50oF (10oC) and 70oF (21oC).
Keep dry storage areas cool and dry.
Store dry food away from walls.
Store dry food at least 6 (15cm) off the floor.
Ensure that dry-storage areas are well ventilated.
Hawkins, Kerr
1
Unit
Sensory Evaluation
Sensory/Perception
Description (brain)
Response
Food Product Evaluation:
When evaluating food products it is important to consider many different chemical and
physical properties of food collectively. Commonly used criteria are: quality,
appearance, flavor, taste, aroma, texture, and mouthfeel.
Appearance includes shape, size, color, and the condition of the outside surface of
the food. An example would be to evaluate a glass of skim milk and a glass of whole
milk. The skim milk will be more opaque than the whole milk. In baked products,
appearance may include the crust (exterior) or the anterior of the crumb.
Taste is usually the most influential factor in an individuals choice to select certain
foods. It is induced by gustatory sensations. The taste buds, which are located on the
sides, tips, and underside of the tongue, are believed to respond to four primary tastes:
sweet, bitter, salty, and sour. Umami is believed to be a fifth taste or flavor enhancer
but not accepted by all. All other tastes experiences are known to be a combination of
these primary tastes.
Texture is detected through the sense of touch whether through the fingers or the
mouth and conveys to the individual properties such as consistency, astringency, and
temperature of food. The evaluation of a foods texture can be influences by both the
structure of food and by its resistant forces applied by teeth, tongue, roof of mouth, or
a fork.
Hawkins, Kerr
Prelab Questions:
1) Define sensory evaluation
4) Define and compare subjective and objective testing methods that may be
used in research.
Subjective testing methods:
1) Analytical:
2) Affective tests:
Objective methods:
Hawkins, Kerr
Appearance
Aroma
Flavor
Texture
Mouthfeel
Crackers - Partner
Sample Code
Hawkins, Kerr
Soda - You
Sample Code
Soda Partner
Sample Code
Hawkins, Kerr
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr
2
Unit
Knife Skills:
Using proper knife skills is arguably one of the most important aspects to preparation
of a meal. It is important to understand which knives to use and the proper cutting
technique for each task. Mastering your cutlery skills will help improve the quality of
the food you cook by ensuring cooking uniformity and superior presentation.
Hawkins, Kerr
Julienne: Further portioning slices resulting in delicate sticks in the length and width
as desired.
Hawkins, Kerr
Hawkins, Kerr
Hawkins, Kerr
Dice an Onion
Poles
Poles
Hawkins, Kerr
Cooking Methods:
While heating foods is crucial to destroy microorganisms that can cause illness, it also
changes the molecular structure of foods resulting in altered textures, appearances,
odors, and tastes. There are two different methods of heat transfer when heating
foods, moist and dry heat methods.
Dry-Heat Preparation: Dry heat transfer is heat transfer by air, radiation, fat or
metal. Higher temperatures can be achieved using dry-heat preparation because water
can only heat to its boiling point of 212F whereas ovens can reach up to 500F. Dryheat techniques include baking, roasting, broiling, grilling, barbecuing, and frying.
Hawkins, Kerr
Prelab Questions:
1) What are the four basic steps to food safety?
2) What is the best way to store a big pot of soup that you just got done
cooking?
3) What foodborne illness is most often associated with chicken, beef, and
pork? (each has a different illness)
Hawkins, Kerr
Moist-Heat Methods:
Steaming: Heating food by direct contact with steam. Steaming food helps retain
texture, color, taste and nutrients.
En Papillote/ Steamed Carrots
Ingredients
Foil (12 x 12)
1 Carrot- julienne
T Oil
1t Rosemary
Salt/Pepper
Procedures
1. Cut carrot julienne style and place on a square of foil.
2. Drizzle with oil and season with salt, pepper, and rosemary.
3. Fold foil so that a large space is left to allow rising of steam during
cooking; make sure there is a tight seal.
4. Place foil in a roasting pan or on cookie sheet so oil does not drip
down into stove.
5. Bake at 450 degrees for 15-20 minutes; check tenderness with a fork.
Blanching: Blanching is used to set the color of green vegetables, loosen skins off
fruits, vegetables and nuts for peeling. It destroys enzymes that contribute to
deterioration. Most foods that are canned or frozen are blanched first
Blanched Green Beans
Hawkins, Kerr
Ingredients
Bowl of ice water
Pot
lb. or handful of green beans
Procedures
1. Slice green beans into halves (or whole if desire), and cut off ends.
2. Boil water in a pot and place green beans into boiling water. *Have
3. After green beans turn bright green (about 3-5 minutes), remove with
slotted spoon and place in bowl of ice water to stop the cooking
process.
Dry-Heat Methods:
Roasting: Roasting is very similar to baking and the term is usually applied to
meats and poultry. Roasted meats are often BASTED every 20 minutes to prevent
food from drying out and to enhance flavor. It also used to refer to cooking on an
open fire.
Roasted Potatoes
Ingredients
3-4 red potatoes, cut into quarters
1 T. vegetable oil
Sprinkle of salt
Sprinkle of freshly ground black pepper
Sprinkle of dried rosemary, crushed
Procedures
1. Preheat oven to 450 degrees F.
2. Place potato in a roasting pan and toss with oil, salt, pepper, and
rosemary until evenly coated. Spread out potato in a single layer.
Cover with foil.
3. Bake in oven for 20 minutes. Serve immediately.
Hawkins, Kerr
Sauting: Sauting requires the use of a small amount of fat in a shallow pan.
Fat acts as a lubricant to prevent sticking. It transfers heat and helps
contribute flavor and texture. Ingredients are all cooked at the same time,
either by using a spatula or turning of the pan.
*Saut the onions and scallions (from practice above) and the
blanched green beans*
Sauted Onions, Scallions and Green Beans
Ingredients
Blanched Green Beans
an onion, diced
1-2 T. Oil; enough to coat vegetables
Procedures
1. Cut an onion into strips.
2. Put about 1-2 T. of oil in a frying pan on medium heat.
3. Put onions and blanched green beans into frying pan.
4. Saut with spatula until onions are golden.
Appearance
Aroma
Flavor
Texture
Mouthfeel
Hawkins, Kerr
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr
3
Unit
Measuring Techniques
and Heat Transfer
T or Tbsp. = Tablespoon
c = cup
lb. = pound
gal = gallon
t, or tsp. = teaspoon
kg = Kilogram
qt. = quart
pt. = Pint
1 g. = gram
mL = Milliliter
L = Liter
3 tsp.
1 Tbsp.
4 Tbsp.
c.
5 Tbsp. + 1 tsp.
10 Tbsp. + 2 tsp.
/3 c.
/3 c.
12 Tbsp.
c.
16 Tbsp.
1c
1c
8 fl. oz.
2 c.
1 pt.
4 c.
1 qt.
4 qt.
1 gal.
16 oz.
1 lb.
0.035 oz.
1 kg
2.2 lb.
28 g.
1 oz.
454 g.
1 lb.
1 mL
1/5 tsp.
1L
5 mL
1 tsp.
15 mL
1 Tbsp.
240 mL
1 c.
Hawkins, Kerr
Selecting the correct measuring utensil is crucial to the final product. Determining the
correct measuring utensil depends on whether the food is liquid or dry.
Liquids
Only transparent graduated measuring cups with pouring lips should be used to
measure liquids. The cup should sit on a flat surface and measuring should be done at
eye level to get an accurate measurement.
Fat
Different methods should be used to measure liquid fats and solid fats. Liquid fats
such as oils or melted butter should be measured with glass measuring cups whereas
solid fats such as lard, butter, or shortening should be allowed to rest at room
temperature until it becomes soft. Once, pliable and soft, they can be pressed into a
solid measuring cup and pressed firmly to remove any air spaces.
Sugar
Measuring methods depend on the type of sugar you are measuring. For example 1
pound of white sugar yields 2 cups while 1 pound of brown sugar yields 2 cups and
1 pound of confectioners (powdered) sugar yields 4 (sifted) cups. For this reason it
is important to measure sugar in solid measuring cups and make sure all the air is
pressed firmly out and level the top off.
Flour
Flour can be one of the harder things to measure accurately, especially by volume.
This is because it has tiny particles that vary in shape and size and it also has a tendency
to pack leaving air spaces that you may not see. Due to this, white flour should always
be sifted before measuring and leveled off with a spatula or something with a flat
surface. Not all flours should be sifted prior to being used. For example, whole-grain
flour should not be sifted because sifting can result in some of the bran being removed.
Hawkins, Kerr
Pan color
The color of the pan and the material it is made out of influences the final
product. Shiny metal pans reflect heat and are best when cooking cakes or
cookies because it will yield a product with only light browning and a soft crust.
The darker, duller metal pans absorb more heat resulting in a more browned
crispier crust which is best for pies and bread. When using a glass pan, you must
reduce the heat by 25F because food tends to heat more quickly.
Rack Position
The middle center rack is the best position to get the best outcome. If products
are placed closer to the top, it tends to excessively brown the top of the product
while placing it closer to the bottom will result in excessive browning or burning
on the bottom. The idea is to allow for proper and even circulation of heated air
inside the oven while cooking products.
Prelab Questions:
1) What is the difference between a meat thermometer and a candy
thermometer?
3) How does the baking pan surface affect heat transfer and the final
product when baking sugar cookies?
Objectives:
1. Become familiar with commonly used household measurements and
abbreviations.
1 oz. = _____ g
5 lb. = _____ kg
10 T. + 2 tsp. = _____ c.
_____ c. = 2 gal.
_____ c. = 20 T.
4 quartz (qt.)
1 gallon (gal.)
16 ounces (oz.)
1 pound (lb.)
Objectives:
1. Learn and practice correct techniques for measuring flour.
Weight of Cup
and flour
Weight of
cup
Standard
Weight
4.5 oz
Spooned,
unsifted
(125 g)
4.3 oz
Spooned,
sifted
Hawkins, Kerr
Weight of
flour
(~120 g)
Volume in Glass
Liquid Measuring
Cup
Observation
1 c. Graduated
Glass Liquid
Measuring Cup
1 c. Dry
Measuring Cup
c. Graduated
Glass Liquid
Measuring Cup
c.
Dry
Measuring Cup
Hawkins, Kerr
Reason
Hawkins, Kerr
Bottom
Appearance
Top
Texture
Flavor
Hawkins, Kerr
c. granulated Sugar
c. powdered sugar
2 tbsp. flour
1/8 tsp. salt
1 egg white
1 tsp. vanilla
Procedures
1. Grease and flour a cookie sheet.
2. Preheat oven to 325oF
3. Combine Coconut, sugar flour and salt.
4. Stir in egg whites and vanilla; mix well
5. Drop mixture on cookie sheets and bake at 325oF for 18-20 minutes or
until golden brown.
6. Let cool on wire rack.
Hawkins, Kerr
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr
4
Unit
ruits and vegetables add numerous amounts of color to our meals. The
pigments that are in fruits and vegetables are responsible for many of the
vitamins and minerals that are needed by our bodies. These pigments can be
lost during cooking and the cooking method chosen for fruits and vegetables
could be very dependent on its nutrient value and composition of the plant.
Composition of Fruits and vegetables:
Hawkins, Kerr
Plant Pigments
Fruits and vegetables are full of many different colors, called pigments, and are what
often make a bland looking plate more colorful and enticing. Plant pigments fall into
three major groups: carotenoids, chlorophylls, and flavonoids. The different pigments
are associated with the differing vitamin content of fruits and vegetables. Heat,
oxygen, and pH can affect the color of vegetables by modifying the chemical structure
of the pigments.
Carotenoids
Carotenoids provide most of the yellow-orange and some red color to fruits and
vegetables. Carotene, which provides the reddish-orange color to carrots and winter
squashes, along with lycopenes which are responsible for the deeper red color of
tomatoes and xanthophylls which provide the yellow color of pineapple, are all part of
the carotenoid group. Carotenoids tend to contain mostly fat soluble vitamins.
Chlorophyll
Chlorophyll is the pigment mostly responsible for green color of plants such as leafy
green vegetables and broccoli. Chlorophyll is what makes the essential process of
photosynthesis possible so that the plant can capture the suns light energy to convert
carbon dioxide and water to carbohydrates. These tend to contain mostly fat soluble
vitamins.
Flavonoids
Flavonoid pigments are water soluble so they tend to be lost in cooking water. The
flavonoid group of pigments include anthocyanins, anthoxanthins, and betalains. Most
of the red, purple, and blue colors seen in fruits and vegetables derive from
anthocyanin. Numerous fruits contain this pigment but the only vegetables that
contain this pigment are red cabbage, red potato, eggplant, and radish. Anthoxanthins
are actually composed of differing compounds of flavones, flavonols, and flavonones.
They provide the creamy whitish color of cauliflower, turnips, white potatoes, and
onions. Betalains contribute red and yellow colors to foods responsible for the deeppurple reddish color of beets and the color of the cactus pear. Betalains tend to be the
least heat stable than the other pigments.
Hawkins, Kerr
Prelab Questions:
1) What are the two main advantages of a short cooking time for fruits
and vegetables?
5) Will the use of a lid in cooking influence the pH of the cooking liquid?
How?
Hawkins, Kerr
Fresh Green
Beans
Canned Green
Beans
Liquid
Flavor
Hawkins, Kerr
Texture
Appearance
Hawkins, Kerr
Determine the pH of the liquids above and fill in the table below.
Evaluate the texture, appearance and flavor of all the vegetables.
Determine the predominant pigment in the vegetable
Note the color of the cooking liquid and vegetable in the table below.
Product
10 Min.
25 Min.
Cream of
Tartar
Liquid
pH
Hawkins, Kerr
Baking
Soda
Microwave
Color
Vegetable
Appearance
Texture
Flavor
Hawkins, Kerr
Procedures
1. Mix the sugar, 1T. flour, salt. and lemon rind with the fruit.
2. Put the mixture into a casserole dish.
3. Bake at 450oF for 10 minutes
4. Reduce the heat to 350oF and top with a mixture of the crumbs, c. +
2T. flour, cinnamon and butter.
5. Bake at 350oF for 30 minutes or until fruit is tender and topping is brown
and crusty.
Fruit
Crumble
Appearance
Texture
Before
cooked
After
cooked
Hawkins, Kerr
Flavor
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr
5
Unit
eat is the muscles of animals that we consume for food, but in a broader
sense can include organs and glands that are taken from the animal. For this
chapter we are going to focus on beef which originates from cattle and pork
from pigs. Meat is composed of a combination of water, muscle,
connective tissue, adipose tissue, and often bone. For this lab we will focus on the
composition of meats and the various considerations involved in purchasing,
preparation, and storage.
Composition of Meats:
Muscle Tissue
The characteristics of muscle are very important in determining the correct cooking
method. Most of the protein that is found in animals is stored in the muscle tissue.
Hawkins, Kerr
Muscles are composed of bundles of muscle cells or fibers. Each of these muscle
fibers are made up of several fibrils (responsible for muscle contraction/relaxation), so
each muscle fiber is characterized as a bundle of fibrils surrounded by sarcolemma.
Each muscle is a combination of several muscle fibers held together with connective
tissue.
Connective Tissue
Connective tissue acts as glue to hold the muscle fibers together. Its composition is
mostly a mixture of several proteins and mucopolysaccarides. The most abundance
protein in connective tissue is collagen which is a tough but can convert to a softer gel
like texture when exposed to moist heat. Elastin and reticulin are the other two main
proteins found in connective tissue.
Adipose Tissue
Adipose tissue is the fat which serves as insulation under the skin and as padding in the
abdominal cavity to help protect internal organs. When the fat is on the outside of
meat it is called cover fat. Fat found within meat is called intramuscular fat or
marbling. Fat content varies with each animal and each cut of meat. Fat serves to
flavor and soften meat. When it is exposed to heat, it melts slightly and imparts flavor
and a softer texture to the surrounding muscle fibers. The more fat present in the
meat, especially intramuscular fat, the more tender the cut of meat.
Pigments in Meat:
The color of meat derives from pigment containing proteins called myoglobin and
hemoglobin. The darker red meats such as beef and pork have more of these
pigments than white meats such as poultry and fish. Myoglobin is responsible for
receiving oxygen from the blood and storing it in muscles, whereas hemoglobin is
found primarily in the blood and is responsible for transporting oxygen throughout the
body. A higher content of myoglobin in muscles results in a more intense bright red
color. Several factors affect the myoglobin content of muscles. The more the animal
is exercised, the more myoglobin it demands to match the higher demand for oxygen.
This results in a brighter red color than less exercised muscles and also yields a less
tender cut of meat than the lighter colored meat. Aging of the animal also results in a
brighter red color and is much tougher than meat from younger animals. Meat color
also varies from species to species which effects the tenderness of meat cuts from
different animal sources.
Hawkins, Kerr
3. Identify the grades of beef. Compare choice and lean grades of beef.
Type
of
Meat
Hawkins, Kerr
Appearance
Texture
Flavor
Total
Cook
Time
% Yield*
Cost Per
Pound
Regular
ground
beef
Low fat
ground
beef
*% yield= cooked weight/ original weight x 100
Hawkins, Kerr
Type of
Meat
Appearance
Texture
Beef
Pork
Hawkins, Kerr
Flavor
Cost of Protein
per pound
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr
6
Unit
oultry refers to all domesticated birds raised for their meat. Despite the variety,
the popularity of chicken and turkey continue to increase in the United States.
Composition of Poultry
The composition of poultry is very similar to meat so please refer to unit 5. In regards
to the pigments in poultry, it has both light and dark meat which is dependent on the
amount of myoglobin content in the muscle. This has to do with activity level and
which parts of the bird are being exercised. For example, most of the dark meat is
found in the wings and thighs because these are the parts of the bird that move the
most so therefore needs more myoglobin to carry oxygen to the muscles. Most of the
white meat is found in the breast because that is the part of the bird that is exercised
less.
Types and Styles of Poultry
Poultry is sold in numerous different types and styles. The type refers to whether it
is frozen, fresh, cooked, sliced, canned, or dehydrated. Style refers to the degree to
which it has been cleaned or processed. You can buy poultry in styles such as live,
dressed, ready-to-cook, or convenience.
Style and Type:
1) ________________
Hawkins, Kerr
2) _______________
3) ________________
Internal Temperature
The internal temperature of chicken should always reach at least 165 for at least 15
seconds to reduce risk of foodborne illness. The best way to determine this is to use a
meat thermometer and read the temperature at the thickest part of the meat.
Color Change
You begin to test for doneness of poultry when the skin reaches a golden brown color.
To further test for doneness the juices of poultry should change from a pink color to
clear.
Touch
You can firmly press on the flesh of the bird with one or two finger to determine
doneness. When doing this the flesh should feel firm, not soft. White meat tends to
be firmer than dark meat. Another way to determine doneness through touch is to
wiggle the drumstick which should move easily in the joint.
Time/Weight Charts
Preparation of whole birds depends on the weight of the entire bird. Time/weight
charts appear on the packaging of all frozen and many fresh birds. It is important to
remember that a whole bird should not be cooked from the solidly frozen state
because they may not be heated thoroughly enough to destroy harmful
microorganisms.
Eggs
All bird eggs are edible, neatly packed in their own shell, and provide a variety of
nutrients. Eggs are also one of the most versatile of foods to prepare. The unique
physical and chemical properties of eggs also make them an invaluable ingredient
in many prepared dishes. The egg has five major components: the yolk, albumin,
shell membranes, air cell, and shell.
Yolk
The bright yellow yolk is suspended in the middle of the egg by chalaza at the top and
bottom of the yolk to help protect it. The yolk serves to nourish the chick yielding
dense amounts of nutrients.
Hawkins, Kerr
Albumin
The albumin is the clear part of the egg. It consists mostly of proteins and water.
Shell Membranes
Located between the egg white
and the shell you will find and
inner and outer membrane.
These help protect the egg
against bacterial contamination.
Shell
The hard calcium carbonate
shell serves to protect the
contents of the egg. The shell
contains small pores that allow
gases to exchange between the
contents inside the egg and the
surrounding air. The shell has
a natural coating called the cuticle that helps protect it from bacterial contamination.
The color of the shell determines the breed of the hen but has no impact on the
nutritional value of the egg.
Air Cell
The air cell is located between the two shell membranes at the larger end of the egg.
This forms as a freshly laid egg cools. As the egg cools the contents contract causing
the inner cell membrane to separate from the outer cell membrane. The size of the air
cell can be a determinant of the freshness of the egg. An older egg will have a smaller
air cell.
Hawkins, Kerr
Prelab Questions:
1. What type of poultry is recommended for dry-heat cooking
methods?
5. What causes the ferrous sulfide ring in a boiled egg? How can
this be prevented?
Hawkins, Kerr
Appearance Texture
Flavor
Cost of
Protein per lb.
Least
expensive
Premium
Priced
Hawkins, Kerr
Appearance
Texture
Before
Cooked
After
Cooked
Hawkins, Kerr
Flavor
YEAST LAB
Basic Recipe for Butter Buns
Ingredients
2oz. Granulated Sugar
3g. Salt
1
/2 c. Milk
3 oz. Margarine or Butter
1 packet. Active Dry Yeast
2 T. Warm Water (110oF)
1 Egg
2 Egg Yolks
tsp. Lemon Extract (optional)
8 oz. All-purpose flour
Procedures
1. Place sugar, salt, and margarine in mixer bowl.
2. Scald milk by heating to a point just below boiling.
3. Add to ingredients in mixer bowl and mix.
4. Cool to lukewarm.
5. Soften yeast in the warm water.
6. Beat egg and yolks.
7. Add eggs, lemon extract (optional), and yeast to milk mixture. Mix until
blended.
8. Sift flour and add to mixture.
9. Mix thoroughly.
10. Let dough rise until double in bulk. (30-40 minutes)
11. Preheat oven to 400oF
12. Place on greased cookie dish
13. Bake for 15-20 minutes.
Hawkins, Kerr
Group: ________
Names: _______________________________________
7
Unit
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr
ilk is one of the oldest and best sources of nutrients that people have
used as a food for centuries. It is a unique beverage that provides a
source of complete protein, many B vitamins, vitamins A and D, and
calcium. The value of milk as a source of calcium in the diet is
unquestionable. The nutritional issues associated with inadequate intakes of
calcium make it even more important that students in food service and nutrition
have a working knowledge of milk, its composition, and its functions in various
food products. The presence of milk in a variety of products demonstrates its
importance in the food supply. The importance of milk in food preparation and
as a high-quality nutritional beverage makes proper use and storage of milk
essential.
Composition of Milk
Composition of Milk
Milk
Milk Solids
12.6%
Water
87.4%
Milk Solids-notfat (MSNF)
8.9%
Milk Fat
3.7%
Lactose
4.8%
Minerals
0.7%
Protein
3.4%
Casein Protein
2.8%
Whey Protein
0.6%
While adding milk to products can significantly increase the protein content, it is
important to remember all proteins have different properties when cooking and
Hawkins, Kerr
can greatly affect the outcome. Some milk proteins coagulate or precipitate to
form a solid curd under certain conditions, which include: the application of heat
or the addition of acids, enzymes, polyphenolic compounds, and salts. The two
most abundant proteins in milk, casein and whey, are affected very differently
when cooking. For example, casein is affected very little by the addition of heat,
but the addition of acid will cause the casein micelles to become destabilized and
coagulate. Whey proteins are affected very little by adding acid, but are affected
greatly by applying heat. This causes the water shell to be removed, which
normally helps stabilize the whey proteins. The breakdown of proteins is called
denaturation and when whey proteins denature due to the addition of heat, they
will precipitate to the bottom of the pan and may cause scorching at the bottom of
the pan.
Composition of Cheese
Cheese is a preserved food
made from the curd of milk.
When enzymes or acids are
added to milk it causes a
separation into a liquid portion
of water and whey protein and
a solid portion called the
cheese curd. Cheese is
primarily composed of water,
fat, and protein.
Cheese Products in
Food Preparation
Cheese is a very versatile food. There are a vast variety of cheese and all can be
eaten as is or as an ingredient to a many different products and dishes. Selecting
the correct type of cheese is very important and is dependent on its shredability,
melting properties, oiling off, blistering, browning, and stretchability. When
cooking with cheese it is important to remember to keep temperatures low and
cooking times short.
Prelab Questions:
1. Which protein in milk is most affected by heat? Which protein is most
affected by acid?
Hawkins, Kerr
3. What is cheese?
4. What occurs during the curing and ripening process of cheese? How
does the length of the curing period impact the flavor and cooking
characteristics of cheese?
Predict the difference in the cooking
quality of cheddar cheese compared to that of fat-free cheddar cheese.
Why do you expect these outcomes?
Hawkins, Kerr
Ingredients
4oz sharp cheddar
4 oz. pepperjack
1 Tbsp. corn starch
12-oz can evaporated milk
2 tsp. hot sauce
minced jalapeno (optional if you want it really spicy)
Procedure
1. Shred the cheeses and toss them with the cornstarch (and dry mustard if
using).
2. Combine all ingredients in a medium-sized pot.
3. Cook over medium heat, stirring constantly, just until the cheese melts and
the mixture begins to thicken. The cheese may seem to break at some
point, with bubbles of grease floating to the surface, but once the starch
begins to expand, the fat and moisture should form a smooth emulsion.
Cheese
Sauce
Appearance
Texture
Flavor
Before
Cooked
After
cooked
Hawkins, Kerr
Ingredients
1 pastry for 9 pie
1 large sweet red pepper, chopped
1 T. olive oil
1 garlic clove, minced
4 eggs, lightly beaten
1 c. + c. Mexican cheese blend
c. + c. sliced pepperoni or diced cooked ham
c. frozen chopped spinach, thawed and squeezed dry
c. half-and-half cream
2 T. grated Parmesan cheese
1 t. parsley
1 t. tablespoon minced fresh basil or 1 teaspoon dried basil
t. salt
t. pepper
t. dry mustard
Other ingredients in lab (optional)
Procedures
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Pepperoni
or Ham
Quiche
Appearance
Texture
Before
Cooked
Hawkins, Kerr
Flavor
After
cooked
Hawkins, Kerr
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr
8
Unit
ats and oils are important components in well-prepared and good tasting
food. Their unique properties not only contribute to taste, texture, and
nutrition, but also greatly influence food preparation. Fats and oils
contribute textural properties that we enjoy in our foods, but there are
some difficult nutritional issues associated with their consumption. Lowering fat
consumption has become a focus for people in the United States. In order to
understand how to alter the fat content of food products, understanding the
functional role of fats in food products and their role in preparation is essential.
Functions of Fats in Foods
Heat Transfer
Fats act as a medium to transfer heat and prevent food from burning.
Hawkins, Kerr
Shortening Power
The preparation of baked products; especially pastries, pie crusts, and cakes,
require some type of fat due to their shortening power. Fats incorporated into a
flour mixture serve to separate the flours starch and protein. This helps create air
pockets during baking, giving baked products their characteristic fluffy texture.
The more highly saturated the fat is, the greater shortening power it will have.
Emulsions
All foods contain some liquid, and if fats or oils are present, the combination is an
emulsion. Fats are hydrophobic so in order to bridge the gap with water/liquid,
they require an emulsifier, oftentimes a phospholipid. Mayonnaise is a perfect
example of a stable emulsion. It contains egg yolk, which is high in phospholipids.
This helps hold the product together so it is stable over time.
Melting Point
Fats have a vast range of melting points. Most plant oils are liquid at room
temperature while animal fats tend to be solid at room temperature.
Plasticity
The plasticity of fat is its ability to hold its shape but still be molded and spread.
For example, putting a stick of butter in the microwave briefly will make it more
plastic so you can measure more accurately or incorporate it into a mixture more
easily.
Solubility
Fats are generally insoluble in water.
Flavor/Satiety
Fats have a very unique flavor and mouthfeel that we have grown to enjoy. Fats
take longer to digest than carbohydrates and proteins so they tend to induce
satiety or fullness for much longer.
Nutrition
Fats and oils contribute essential fatty acids and as well as calories to the diet.
According to the current dietary goals, 20%-30% of the caloric intake for adults
should come from fats.
Hawkins, Kerr
Types of Cakes
Preparation of Cakes
Preparation of Cakes
Hawkins, Kerr
The ingredients used to make shortened and unshortened cakes differ as well as the
mixing methods used to produce each type of cake. Overall, the ingredients used are
very similar with each type of cake requiring differing amounts or deletions or
additions. The most common ingredients in cake all have their specific purpose to get
the correct outcome. These ingredients include: flour, sugar, fats, eggs, milk, leavening
agent, and any additives needed.
Flour
Flour serves a specific role in the baking process. The flours starch gelatinizes, and its
proteins form gluten to provide a structural network. All flours have a differing
amount of protein content so it is very important to choose the correct flour for the
product you are making.
Sugar
Sugar serves multiple functions in cake preparation: 1) sweetening, 2) increasing the
shelf life, 3) browning the crust, and 4) increasing the volume. Cakes with a higher
volume of sugar will result in a much higher volume due to sugars ability to delay
gelatinization of the starch from the flour.
Fats
Fats serve many roles in cake preparation, such as: 1) contributing to the tenderness of
the cake, 2) increasing the volume of the cake, 3) increasing the moistness of the cake,
and 4) adding flavor. When you cream a batter, the fat or oil serves to help trap the air
being incorporated during the process which contributes to the fluffy texture of cakes.
Eggs
Eggs are high in protein which when added to batters helps strengthen the structure to
get the desired outcome. The eggs also help increase leavening, they act as an
emulsifier, and they add flavor and texture to the final product.
Milk
Milk is usually the main liquid in cake preparation. It serves to hydrate the dry
ingredients, dissolve the sugar and salt, provide steam for leavening, and allow baking
soda or powder to react and produce carbon dioxide to incorporate gas into the batter.
Leavening Agent
The fluffy texture of cakes is a product of using a leavening agent. A leavening agent,
such as baking soda, baking powder, air, or steam is used to help the cake rise.
Additional Ingredients
Salt is added to cakes only for the purpose of flavor. Different flavorings or dyes can
also be added to produce the desired outcome.
Hawkins, Kerr
Prelab Questions:
1. Explain the differences among butter, margarine, shortening, and
vegetable oil. Compare their nutrient contributions using the table
below (fill out the table below; total fat for butter has been completed
for you)
Product
1 T. Butter
1 T. Marg. Stick
1 T. Shortening
1 T. Veg. Oil
Total
Fat
(g)
11 g.
Sat. Fat
(g)
Trans
Fat (g)
Sat. &
Trans
Fat (g)
Hawkins, Kerr
Chol.
(mg)
Ingredients
2 Medium sized yellow squash
1 c. Flour
t. Salt
t. Pepper
1 Egg
1 c. Vegetable oil
Any ingredient you wish to add from the lab to the flour mixture
Procedures
1. Wash the squash. Do not peel.
2. Slice the squash into 1/2 thick circles.
3. Combine the flour, salt, and pepper in a mixing bowl.
4. Beat the egg in a separate bowl and set aside.
5. Heat the oil in a 1qt. saucepan or deep pot.
6. Dredge the squash circles into the flour mixture, then into the beaten egg
and then again into flour mixture. Shake off the excess flour.
7. Fry the coated squash until lightly browned. Pieces should float freely. Do
not overload the pan. Note the frying time.
8. Drain fried squash on paper towels.
9. Note appearance, texture, flavor, and mouthfeel and record observations
in the table below.
Variations
1. Breaded follow the basic recipe for fried Squash as above
2. Unbreaded Follow the basic recipe for fried squash, but do not bread the
squash. Fry unbreaded squash at 375oF for the same amount of time that
the coated squash circles are fried.
Squash
Appearance
Texture
Breaded
Unbreaded
Hawkins, Kerr
Flavor
Mouthfeel
Appearance
Texture
Shortening
Apple
Sauce
Hawkins, Kerr
Flavor
Mouthfeel
Muffins
Appearance
Texture
Vegetable
Oil
Shortening
Hawkins, Kerr
Flavor
Mouthfeel
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr
9
Unit
Ingredients in a Pastry
Hawkins, Kerr
Pastries are the most delicate of all the baked products and depend on the right
proportions of ingredients and the correct preparation technique to get the desired
product. It takes skill to laminate the pastry properly prior to baking.
Flour
Flour is a very important ingredient in pastries and choosing the correct flour can
greatly impact the final product. The quality of the pastry highly depends on the type
of flour used, its amount, and how it is handled. The protein content of each type of
flour can determine the final texture of the product. A higher content of protein in the
flour will result in a tougher final product.
Fats
The proportion of fat and how it is cut into the mixture is probably the most important
determinant of the final quality of a pastry, especially when it comes to flakiness. The
more amount of fat cut in properly will result in a flakier product. Fats also contribute
to the pastrys tenderness. The more fat that you are able to cut into the mixture
correctly, the more tender the pastry will be.
Liquid
Water or milk is usually used as the liquid when making pastries. It is important to
incorporate some type of liquid to help with leavening, hydration, and the crispiness of
the crust.
Eggs
Eggs are high in fat which helps tenderize pastries. The eggs also help increase
leavening, they act as an emulsifier, and they add flavor and texture to the final product.
Sugar
Sugars main purpose is to sweeten the pastry. It does not have to be added if a more
savory rather than sweet pastry is desired. It sugar is added, it will help tenderize the
product by competing with the flour for water; which prevents gluten formation.
Salt
The only function of salt in a pastry is to add flavor. It can be omitted without
compromising quality but it will lack in flavor.
Additional Ingredients
Different flavorings or dyes can also be added to produce the desired outcome.
Hawkins, Kerr
Prelab Questions:
1. What is the purpose of cutting the shortening into the flour?
2. What fat source is recommended to produce the best pie pastry? Why?
3. How does the amount of manipulation after water is added affect the
final pastry product?
Hawkins, Kerr
Hawkins, Kerr
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Lemon
Pie
Appearance
Texture
Crust
Filling
Hawkins, Kerr
Flavor
Mouthfeel
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr
10
Unit
Unit
oups and salads often serve as the first impression of a meal. When they are
intended to supplement a meal and not be the main entre, this is the first things
people will be exposed to and it can set a tone for the rest of the meal. Starting
the meal with a good soup or salad is equivalent to putting your best foot
forward so extra attention should be put into this aspect. The versatility of soups and
salads also allow them to be served as the main dish as well. Whether they are serving
as the main dish or as the introduction to the meal, it is important to use the best and
most fresh ingredients when serving a soup or salad.
Soups
A stock is the foundation of almost all soups and many sauces. Stocks are typically
made by soaking the bones of a particular animal or only a vegetable mixture in water
for hours to several days. The many types of stocks are dependent on what type of
animal you get the ingredients from or which vegetables you use for the base flavors.
For example, chicken broth is typically made out of soaking chicken bones in water.
When the bones or meat are heated in the water, gelatinous particles will be released
into the water. From there you strain the solid parts of the stock until all that is left is
the liquid. This liquid can now be used as the foundation of the soup. The water
source is very important and can contribute to the flavor profile of the soup. If you
use water with a high mineral content, the flavor of those minerals will be imparted
into the final taste of the stock. For this reason, it is recommended to use only distilled
water to make stocks.
Salads
Salads originated as a way to bring some of the items in the garden to the table. They
have evolved overtime to become more flexible and pretty much any ingredients can
be made into some type of salad. The history of salads and their versatility in being
used at any time during the meal from appetizer, main course, or side dish to dessert
makes them a very conventional choice. A great salad will combine the best and
freshest ingredients possible, with a balance of flavor, color, texture, and shape. Salads
typically have three layers. The first layer, or the base layer, is the layer that serves as
the salads foundation. The second layer will be the garnishes. These will typically add
most of the color and flavor to the salad. It is important to remember to add very little
of the overpowering ingredients. The final layer is the dressing. This serves to hydrate
the palate and add flavor. The dressing should be added only prior to serving so the
Hawkins, Kerr
Prelab Questions:
1. What is the purpose of soaking dried legumes?
Objectives:
1. To practice the preparation foods containing legumes.
2. Compare product characteristics of chickpeas before and after making
hummus.
Minestrone Soup
Hawkins, Kerr
Soup
Appearance
Texture
Flavor
Mouthfeel
Vegetable
Broth
Hawkins, Kerr
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Station
Points
3
3
2
2
1
1
Hawkins, Kerr