Lab Manual Ns 2310 Spring 2014

NS 2310
UNDERSTANDING FOOD PRINCIPLES AND PREPARATION
Spring 2014
Keely Hawkins, MS
Tammilee Kerr, BS
LaboratoryManual
TEXAS TECH UNIVERSITY

COLLEGE OF HUMAN SCIENCES
NS 2310 PRINCIPLES OF FOOD PREPARATION (LAB)
Spring 2014
Lecture
Instructor:
Office:
Phone:
Email:
Office Hours:
Lecture:
Laboratory
Lab Instructor:
Office:
Phone:
E-mail:
Office Hours:
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
742-3068
tammilee.kerr@ttu.edu*
By appointment only
Lab:

Section 501 T from 10:00 am-11:50 am
Section 502 T from 1:30 pm 3:20 pm
Section 503 W from 10:00 am-11:50 am
Section 504 W from 1:00 pm 2:50 pm
*lab classes do not start until the week of 2/10/2014
*E-mail is the preferred method of communication
COURSE DESCRIPTION:
Principles of Food Preparation (NS 2310, 3:3:0)
This laboratory is designed to accompany the principles of food preparation lecture so that students will
have hands-on experience with the principles and practices of preparing quality food products.
EXPECTED LEARNING OUTCOMES
Upon completion of this laboratory students will be able to:
1. Demonstrate correct food preparation skills and proper food handling practices.
2. Demonstrate an incipient ability in proper use of kitchen equipment.
3. Recognize food preparation as a means of creative expression.
4. Demonstrate an inquisitive attitude toward a variety of foods.
5. Evaluate the quality of prepared foods.
6. Discuss possible causes of deviation from standard food quality.
7. Demonstrate the ability to work effectively in groups.
METHOD FOR ASSESING THE EXPECTED LEARNING OUTCOMES

The expected learning outcomes for the course will be assessed through the performance of laboratory
assignments and attendance.
TEXTBOOKS AND MATERIALS
NS 2310 Lab Manual (from copy outlet)
Other requirements:
1. A lab coat
2. Hair control (clean cap or bandana) is required for sanitation purposes.
3. Pants
4. Closed toed shoes
5. Tupperware (to take home food that you create in class)
Note: You will not be able to participate in lab if you do not have a lab coat, pants, closed toed
shoes, and hair pulled back.
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
Points per Lab

10
10
5
5 Bonus Pts.
Possible Total Points

100
100
50
250
255
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
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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.
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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.
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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 send
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
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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.
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Spring TENTATIVE LAB SCHEDULE**
Lab
Week of
2/10
Lab Topics
Lab Introduction &
Food Safety
Lab Procedures
Introduction of Lab, Food Safety & Production
(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
-Slice, Dice, Chop, Julienne, Oblique (Roll) Cut.
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
Factors that Affect Chlorophyll: D (p.110)

Preparation: Fruit Crumble p.112
Ch. 13, 14
(Brown, lecture
text)
Pre-Lab Quiz 4
Meat
(25 pts)
Comparison of Products: F (p.43)

Preparation: Stir Fry w/Vegetables & Beef Patties p.43
Ch. 7 (Brown,
lecture text)
Pre-Lab Quiz 5
Poultry
(25 pts)
Meat Comparison: B (p.51)

Preparation: Garlic Egg Chicken
Ch. 8 (Brown,
lecture text)
Pre-Lab Quiz 6
Preparation of Cheese Sauces: D (p.77)

Preparation: Ham Quiche p.97
Ch. 10-12
(Brown, lecture
text)
Fruits & Vegetables

(25 pts)
Dairy, Cheese, &

Eggs
(25 pts)
Fats & Oils

Cakes & Cookies
(25 pts)
Pastry & Pie

(25 pts)
Soups & Salads
(25 pts) + 5 Points
from Bonus quiz (
80%)
NO LAB
Effect of Coating on Fat Absorption: B (p.190)

Preparation:
1. Brownies p.194
2. Blueberry Muffins p.195
Ch. 22, 23
(Brown, lecture
text)
Pastry, Filling, Meringue: E (p.227)

Preparation: Lemon Pie p.227
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
Making a stock: A (p.147)

Preparation: Minestrone Soup
Preparation: Salad & Honey French Dressing
4/ 28
** This syllabus may change as the semester progresses.
NO LAB
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Ch. 18 (Brown,
lecture text)
Lab Report 9
Introductory
Quiz
Lab Report 10
General Laboratory Procedures

1. Read assigned labs prior to lab
2. Complete the pre-lab quiz located on Blackboard before lab. Pre-lab quizzes
will close at the start of lab.
3. Complete lab reports located on Blackboard before lab. Lab report folders will
close one (1) hour before the start of Lab. A late lab folder will open
4. Equipment and supplies required for lab will be in the room adjacent to Room
287
5. Check with the instructor before taking additional ingredients
6. Check for ingredients that have already been opened and use those items first
before opening a new package.
7. Do not take more ingredients than you need and minimize the number of trips
made to the ingredient table.
8. At the end of lab place remaining ingredients on the left side of the
refrigerator and freezer.
9. Turn off equipment when not in use. Check to ensure that the stoves and
ovens are turned off. Leaving the stove on is a fire hazard!
10. Wear a lab coat; closed-toed shoes, pants and your hair tied back
11. Let the instructor know if you need to leave the lab
12. Personal Hygiene
a. Handwashing
i. Thorough hand washing will reduce risk of food contamination
and foodborne illness. Students must wash their hands upon entry
to the lab and between tasks. Remember to wash between fingers,
under nails for 20-seconds.
ii. Food handler gloves should be used for ready-to-eat (RTE) foods
such as salads.
iii. Dry hands with paper towels
b. Prevent hand-to-mouth!
13. Foodborne illness prevention
a. Clean: Disinfect stations, wash hands and use utensils
b. Separate: Avoid cross contamination; sick people should not cook food.
c. Cook: Avoid the danger zone (40-135F) and cook.
i. Cook foods to proper temperature (poultry at 165F,
fruits/vegetables at 135F; ground meats (beef, pork, veal, lamb) at
160F; beef, veal, lamb fish at 145F for medium rare; and stuffing,
sauces and soups at 160F; this for 15 seconds )
ii. Hot foods should be at least at 135F and cold foods under 41F;
sold within 4 hours
d.
Chill: Use shallow containers to store food and refrigerate even when
warm, and thaw food in fridge.
LAB CLEANING SCHEDULE

TASK
Storeroom, Fridge &
Freezer
Tables & Stools,
Measuring Tables
WEEK
6
10
Trash
Sweep/ Mop
Laundry & Microwave

Group Dishes, Stoves,
Ovens etc.
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)
Storeroom/ Fridge Freezer:

Organize Storeroom and laundry. Make sure the room is clean and everything is put away properly. Clean outside door and floor area; throw away any expired or bad food. Make
sure foods are put in their proper place.
Tables/ Chairs/ Measuring Table:
Clean the sitting tables and stools, wipe and polish tables, push in stools, clean measuring table and make sure all food is put away and table is clean , polish the measuring table!
Trash:
Done at end of lab, throw away all trash, take trash to dumpster, replace trash bag liners.
Sweep/ Mop
Spot clean floors and sweep, or mop if necessary. Let instructor know if mop and bucket are needed.
Laundry & Microwave
Ensure that the microwave is cleaned if it was used in lab! Ensure that all wash towels have been placed in the washing machine; ensure that soap has been placed in the machine!
Start the washing machine at the end of lab! If there are dry dish cloths in the dryer, remove them and fold them neately and place them in the appropriate storage cupboard.
Remove clean, wet dish rags from the washer and place them in the dryer.
Group Dishes, Stoves, and Ovens etc!
Each group must clean their own respective station. 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)!
Table of Contents
Lab Intro xi
Unit 1: .1
Prelab questions: ..3
Unit 2: 5
Unit 3: 15
Unit 4: 23
Unit 5: 30
Unit 6: 36
Unit 7: 42
Unit 8: 47
Unit 9: 55
Unit 10: ...59
Unit 11: ....63
Hawkins, Kerr
Texas Tech University
Xi
Introduction
icroorganisms are living organisms that can only be seen using a

microscope. Majority of these microorganisms are harmless but there are
some that can cause illness and diseases. These harmful microorganisms are
called Pathogens. Some pathogens can make you sick through one of
three ways; directly ingesting them or the production of toxins or poisons by these
organisms.
Types of Pathogens:
There are four types of pathogens that can cause foodborne illnesses through food
contamination. These are Viruses, Bacteria, Parasites and Fungi.
How pathogens grow:
Just like us pathogens need a hospitable environment to grow. Understanding the type
of environment that they need to grow in can help prevent the spread of diseases and
foodborne illnesses. There are six essential conditions that pathogens need to grow.
These are:
Food Source
Pathogens need energy to grow. Foods such as Carbohydrates and

Proteins act as food source.
Acidity
Foods that have little to no acid provide the best environments for
pathogens to grow
Temperature
Pathogens grow best between the temperatures of 41oF (5oC) and

135oF (57oC).
Time
Pathogens need just a few hours to grow to levels that are high
enough to cause illness in someone.
Oxygen
Some pathogens require oxygen to grow, while others do not.
Moisture
Pathogens need a moist environment to grown in (which usually

come from food)
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Best food types for pathogen growth:

All foods can provide growth for pathogens but some types provide a more suitable
environment for their growth. These include but are not limited to;
Milk and dairy products
Meat
Poultry
Eggs
Fish, Shellfish and crustaceans
Bakes Potatoes
Cut fruits and vegetables (e.g. Melon and tomato)
Leafy Greens that have been cut
Plant derived foods that have been treated with heat
Controlling Growth and Spread of Foodborne Pathogens:

You can control the growth and spread of foodborne pathogens by practicing the
following:
The single most important step in preventing the spread of food borne
illnesses and pathogens is hand washing.
Do not wipe hands on clothes
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.
Wash your hands before and after using the bathroom
Wash hands after sneezing, coughing or using a tissue.
Wash hands after taking out the garbage
Use hand antiseptics after hand washing.
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Use gloves when appropriate and especially if you have a cut or sore on your
hands.
Wash all cut and whole, fruits and vegetables
Keep foods out of the temperature control zone (40oF- 135oF)
Cook foods to the minimum internal temperatures
Throw out products that are passed the expiration date.
Inspect canned foods for damage.
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.
Practice proper hygiene and keep clothes clean.
Use hair restraints.
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.
Wet hands and area above wrists.
Use running water as hot as you

can bare comfortably.
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Leave the water running
Apply a generous amount of soap

to hands to build up a good
lather.
Scrub arms and hands for 15-20

seconds
Clean under finger nails and finger

nails against the palms of your
hands to remove dirt
Without retouching the pipe rinse

hands and arms under the
running water
Leave the water running.
Dry hands and arms using paper

towel.
Without retouching the pipe use

the used paper towel to turn the
pipe off.
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
Bimetallic Stemmed Thermometer
Checks temperature from 0oF to 220oF.

Measures temperature through its metal stem.
The sensing area of the thermometer goes from
the tip to the dimple of the thermometer and
therefore the stem must be inserted into food up
to the dimple for correct readings.
Best for checking the temperature of large or thick
foods e.g. Ham.
It is not practical for thin foods such as a
hamburger patty..
Thermocouples and Thermistors

Measures temperatures through its metal probe.
The sensing area on thermocouples and
thermistors is on the tip of their probe therefore
you do not have to insert them into food as deep
as the bimetallic stemmed thermometer to get a
correct reading.
Best for checking both thick and thin food.
There are several types:
o Immersion Probes used to check the
temperature of liquids
o Surface Probes used to check the
temperature of flat cooking equipment
o Penetration probes used to check the
internal temperature of thin foods.
o Air probes used to check the
temperatures inside coolers and ovens.
Infrared (Laser) Thermometers
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Do not need to touch a surface to measure

temperature, which results in the decrease in cross
contamination.
Measures the temperature of food and surfaces of
equipment.
Do not measure air temperature or the internal
temperature of food.
How to Check Temperatures of Foods
Choose the thermometer that is appropriate for

the type of food being cooked.
Check the temperature in the thickest part of the
food when appropriate.
Take at least two readings in different locations to
ensure accuracy.
Required Internal Cooking Temperatures for specific Foods

Food
Minimum Internal
Temperature
Poultry (chicken, duck, turkey) whole or ground
165oF (74oC)
Ground Meat (beef, pork, other)

Ground Seafood (chopped or minced)
Seafood (fish, shellfish, crustaceans)
Steaks/ chops of pork, beef, veal and lamb
Roast pork, beef, veal and lamb
155oF (68oC)
Fruits, vegetables, rice, pasta, legumes
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.
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Refrigerated and Frozen Storage
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.
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1
Unit
Sensory Evaluation
ensory evaluation is a scientific discipline which measures the response of

people to food products. Human responses to properties of foods and material
are perceived through the five senses: sight, taste, touch, smell, and hearing.
Stimulus
Detection (sense)
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.
Quality is a degree of excellence. It is a complex concept that encompasses many

aspects of evaluation such as appearance, flavor, texture, and nutrient content. When
evaluating a product for its quality you are referring to the subjective evaluation of food
by the human senses. Individuals can evaluate specific sensory characteristics related to
appearance, flavor, and texture; while taste and flavor are components of flavor.
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.
Flavor is a total sensory impression when an individual eats food. It is a combination

of taste, aroma, and sensations associated with mouthfeel.
Hawkins, Kerr
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.
Aroma is a component of flavor that strongly influences acceptance or rejection of a

food. The sense of smell is very keen and is almost as important as appearance when
people evaluate a food item for quality and desirability. Smell is sensed when volatile
molecules hit the olfactory epithelium. Volatile molecules are any molecules that are
capable of evaporating like a gas into the air. The temperature of food especially
modifies the volatility of flavor compounds. For example, individuals can strongly
detect the smell of hot coffee as opposed to cold coffee.
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.
Mouthfeel is the sensation detected by tactile nerves in the mouth. Examples

include: 1) heat (jalapenos, horseradish), 2) temperature (hot, frozen), 3) astringency
(lemons, pickles), and tactile stimulation (carbonated vs. flat beverage).
Objectives of Sensory Evaluation:
Individual evaluation of food products can be done consciously or unconsciously.
This is primarily done by how something tastes, looks, smells, feels, and even sounds.
A typical response to tasting food products is to simply say I dont like it or This is
really good. These types of statements represent an individuals evaluation based on a
summation of the sensory characteristics of appearance, flavor, texture, and mouthfeel.
Appearance: symmetrical, asymmetrical, golden brown, light brown, burnt, smooth,
puffy, transparent, dark, creamy, grainy, moist, glossy, color, and shape.
Flavor: sweet, bitter, sour, salty, astringent, spicy, floury, rancid, pasty, bland, flowery,
fruity, pungent, hot, cold, metallic, burning, cool, stale, watery, nutty, sharp, burnt
Texture: crisp, velvety, smooth, rough, hard, firm, thick, thin, viscous, gritty, gummy,
moist, tender, fibrous, chewy, lumpy, pasty, rubbery, tough, greasy, crunchy, creamy
Mouthfeel: crisp, sticky, slimy, gritty, slick, crunchy, smooth
Hawkins, Kerr
Prelab Questions:
1) Define sensory evaluation
2) What senses are used to assess food quality?
3) What factors impact the taste of food?
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:
5) What is taste fatigue and when might it occur?
6) What criteria should be considered when conducting a taste panel?

Describe a suitable environment for this activity.
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Part A: Evaluation of Food Products Using Descriptive Terms

Objectives:
1. Become familiar with descriptive terms used in sensory evaluation of foods.
2. Evaluate the appearance, consistency, flavor, aroma, and composition of food
products by using the human senses.
Product
Appearance
Aroma
Flavor
Texture
Mouthfeel
Part B: Triangle Test

The triangle test is a difference test performed on three coded samples. Two samples
are identical and a third is different. All samples are presented simultaneously.
Panelists are asked to identify the odd sample based on sensory evaluation of the
products.
Objectives:
1. Conduct a triangle test as if you part of a sensory panel.
2. Identify the odd sample in the three coded samples.
Crackers - You
Sample Code
Identify as Different or Same
Indicate the reason for your

choice using descriptive terms

Crackers - Partner
Sample Code
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Soda - You
Sample Code


Soda Partner
Sample Code
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Lab Cleaning Grading Sheet

Please fill in the required sections below and hand this form in to your instructor
at the end of each Lab. Your lab instructor will then grade youre cleanup. Failure
to do so will result in the loss of all points for cleanup.
Lab #: _________________ Date: _____________
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

If any member of the group failed to participate in clean up, please state their
name and any other pertinent information here:
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points
*To be filled in by Instructor *

Reason
3
3
2
2
1
1
Hawkins, Kerr
2
Unit
Food Prep Basics
roper preparation of food requires adequate planning and knowledge of several

different techniques. While cooking is not an exact science, basic knowledge
leads to mastering the skill.
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.
Anatomy of the knife:
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Proper Handling of Knives:

Control and leverage of the knife is solely regulated by the handler in the positioning of
the grip and the food under the blade. A knife should be firmly held with the base of
the blade between the thumb and forefinger. The other fingers should be wrapped
loosely around the handle to allow for maneuvering. While one hand is holding the
knife, the other hand firmly holds the food while guiding it toward the knife. It is very
important to curl the tips of the fingers guiding the food toward the knife. This allows
the knuckles to act as a protective shield and keeps the fingertips away from the edge
of the knife while cutting. The tip of the knife should always point down while lifting
the handle of the knife only. The tip of the blade is reserved for cutting fine, delicate
things and the heel of the blade is for tougher heavier cutting; while the center of the
knife is for all-purpose work.
Basic Knife Cuts:

Slice: The base of the blade is lifted up and back down to result in cuts as thick as
desired.
Dice: Cutting food into even sized cubes.

Mince: To chop food into very fine pieces. Rock the base of the knife up and down
while moving it across the food several times and repeating if necessary.
Julienne: Further portioning slices resulting in delicate sticks in the length and width
as desired.
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How to Julienne a Carrot

Wash and peel the carrots and cut off the tips,
leaving the thickest area possible.
Trim 1 side and turn to lie flat.
Repeat 3 more times to trim the remaining
sides to form a rectangular shape.
Remember to use curled fingers and to keep
the tip of the knife down.
Using curled fingers carefully cut the

trimmed carrot piece lengthways into 24mm thick slices.
Arrange the carrot slices in a stack.
Using curled fingers carefully slice the

carrot stack lengthways into matchsticks.
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How to Chop a Potato

Wash and peel the potato
Cut the potato in half (lengthwise)
Using one of the halves cut the potato in

half (lengthwise) again.
Repeat the same procedure for the second
half
Turning one half of the potato

horizontally; make 3-4 horizontal cuts.
Repeat the same procedure for the second
half
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Dice an Onion
Poles
Poles
Cut a small bit off the poles of the onion to

create a flat surface. This will ensure that the
onion stays put during slicing. Remember to curl
your fingers and keep the tip of the knife down.
Position the onion on the flat end and halve it

through the cut poles. Peel off and discard the
onion skin.
Place one half of the onion on the cutting board,

flat side down. Position the knife blade parallel to
the cutting board. Make 2 or 3 evenly spaced
horizontal cuts in the onion, stopping just short of
one of the poles.
Then make evenly spaced vertical cuts in the onion,

slicing downward toward the cutting board and
stopping just short of the same pole.
Slice the onion across the vertical cuts, letting the

diced pieces fall away.
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How to Slice a Scallion
Wash the Scallion

Using the tip of the knife cut off the tips using a back and forth motion.
Then using curled fingers to feed the scallion to the knife cut as much of
the green and white parts of the scallion as desired.
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.
Moist-Heat Preparation: With moist heat preparation, liquid is responsible for

for heating the food. Liquid also contributes flavor, color, texture, and appearance to
the final product. Moist heat preparation is the best method for heating tougher foods.
For example, it helps soften the fibrous protein in meats and cellulose in plants. Moistheat techniques include scalding, poaching, simmering, stewing, braising, boiling,
steaming, and microwaving.
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)
4) Explain moist-heat and dry-heat preparation and give an example of

each.
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Part A: Practice Cutlery Techniques

Practice the four basic knife cuts:
Onion: slice, dice, mince
Potato: slice, dice
Carrot: julienne
Objectives:
1. Become comfortable with the correct handling of knives.
2. Practice proper knife skills.
Part B: Practice Heat Transfer Methods

Use the onion, potato, and carrots from part A to practice heat transfer methods.
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
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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
ice water ready*
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.
***WILL NOT BE DONE IN LAB***

Poaching: To cook in simmering water. Food is partially or
completely emerged. This method is used for delicate foods such as
eggs or fish. Fresh eggs are best!
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.
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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.
Using descriptive terms fill out the table below

Product
Appearance
Aroma
Flavor
Texture
Mouthfeel

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Lab #: _________________ Date: _____________
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points

Reason
3
3
2
2
1
1
Hawkins, Kerr
3
Unit
Measuring Techniques
and Heat Transfer
uality of food is highly dependent on the preparation methods used to

prepare the food. While knowledge of the structural and functional
properties of food enhance the quality of food; proper cooking techniques
and equipment selection along with accurate measurement and mixing
methods are essential to producing food with a high quality.
Measurements and Abbreviations:
Commonly Used Abbreviations in Food Preparation

oz. = Ounce
T or Tbsp. = Tablespoon
fl. oz. = Fluid Ounce
c = cup
lb. = pound
gal = gallon
t, or tsp. = teaspoon
kg = Kilogram
qt. = quart
pt. = Pint
1 g. = gram
mL = Milliliter
L = Liter
Commonly Used Measurement Equivalents

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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.
Metric Equivalents Used in Food Preparation

1 g.
0.035 oz.
1 kg
2.2 lb.
28 g.
1 oz.
454 g.
1 lb.
1 mL
1/5 tsp.
1L
34 fl. oz. or 1.06 qt.
5 mL
1 tsp.
15 mL
1 Tbsp.
240 mL
1 c.
Selecting the Right Measuring Utensil
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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.
Volume vs. Weight

Volume is a measurement of the space filled by an ingredient, while weight measures
the heaviness of an ingredient. It is important to be aware of the distinction and the
correct implications when measuring an ingredient. For example, a cup of powdered
sugar does not weigh the same as brown sugar. Scales may also be used to measure
ingredients for even better accuracy.
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.
Factors Affecting Heat Transfer
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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?
2) What measuring utensil provides the correct measurement for 1 cup of

milk and of granulated sugar?
3) How does the baking pan surface affect heat transfer and the final
product when baking sugar cookies?
4) What is the difference between 1 ounce and 1 fluid ounce?
5) Why is a rest period or standing time included in directions for

microwave recipes?
Part A: Commonly Used Measurements

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Objectives:
1. Become familiar with commonly used household measurements and
abbreviations.
Unit Conversion Exercise

_____ tbsp.= 3 tsp.
1 c.= ____ tbsp.= ____ fl. oz.
1 gal. = _____ fl. oz.
480 mL= _____ c.
1 oz. = _____ g
5 lb. = _____ kg
_____ qt. = 1.5 L
10 T. + 2 tsp. = _____ c.
_____ c. = 2 gal.
8 fluid ounces (fl. oz.)
_____ c. = 20 T.
_____ tsp. = cup
750 mL = _____ fl. oz.
240 mL = _____ pt.
4 quartz (qt.)
1 gallon (gal.)
16 ounces (oz.)
1 pound (lb.)
Part B: Measuring Techniques for Flour

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Objectives:
1. Learn and practice correct techniques for measuring flour.
Basic Procedure to Measure Flour

1.
2.
3.
4.
Weigh an empty 1 cup dry ingredient measuring utensil.

Spoon unsifted flour directly into the 1 cup measuring utensil.
Level flour with the straight edge of a spatula.
Weigh the flour in the measuring cup on the scale and record the
combined weight.
5. Subtract the weight of the empty cup from the combined weight.
Record the weight of the flour in the table below.
Variations:
Spooned, unsifted flour- follow the basic procedure above to measure the flour.
Spooned, sifted flour- follow the basic procedure to measure flour as above except
sift approximately 1 c. of flour onto a flat surface then spoon the flour into a 1-c.
measuring utensil.
Method
Weight of Cup
and flour
Weight of
cup
Standard
Weight
4.5 oz
Spooned,
unsifted
(125 g)
4.3 oz
Spooned,
sifted
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Weight of
flour
(~120 g)
Part C: Measuring Techniques for Liquid

Objectives:
1. Learn and practice correct techniques for measuring liquid.
Basic Procedure to Measure Liquids

1. Place a 1-c. graduated glass liquid measuring cup on a level surface.
2. Fill the cup with water to the 1 c. mark. Read the volume at the
bottom of the meniscus while at eye level and record in the table
below. Discard that water.
3. Using a 1 cup dry measuring cup, measure 1 cup of water. Pour this
into the 1-c. graduated glass liquid measuring cup. Read the volume at
the bottom of the meniscus while at eye level and record in the table
below. Discard that water.
4.
Variations:
1 cup- follow the basic procedure above to measure liquids.
cup- follow the basic procedure to measure flour as above except measure c. of
water.
Volume in glass
cup
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
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Reason
Part D: Baking Properties

Objectives:
1. Determine how pan color and style affect the cooking outcome of sugar
cookies.
Basic Sugar Cookies
Ingredients
1 c butter
1 c sugar
1 egg
1 t vanilla
2 t Baking Powder
2 c flour
Procedures
1. Cream butter and sugar.
2. Add egg and vanilla.
3. Mix all dry ingredients and add slowly to butter cream mixture until
incorporated.
4. Roll out on lightly floured board to desired thickness.
5. Roll into 24 small balls.
6. Grease the cookie sheet and place 12 cookies on each cookie sheet, wellspaced.
7. Bake for 7-10 minutes at 400oF.
8. Transfer baked cookies to cooling rack and allow to cool.
9. Evaluate the appearance, flavor, and texture if the cookies. Record
observations in the Table below.
Variations
1. Very Dark Cookie Sheet, Convention Oven Bake 1/3 of the cookies
using the recipe above and bake on a very dark, baking sheet. (Station C,
D, E, F & G)
2. Light Cookie Sheet, Conventional Oven Bake 1/3 of the cookies
prepared by the recipe above on a light baking sheet. (All Groups)
3. Silicone Pan, Conventional Oven Bake 1/3 of the cookies prepared by
the recipe above on a silicone baking pan. ( Station H, I, J, K & L)
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Bottom
Appearance
Top
Table: Effect of Pan Surface Characteristics on Energy Transfer

Conventional
Dark Pan
Light Pan Silicone Pan
Reason
Ovens Cookie
Characteristics
Texture
Flavor
Basic Recipes for Coconut Macaroons

Ingredients
11/3 c. shredded Coconut
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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.
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Lab #: _________________ Date: _____________
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points

Reason
3
3
2
2
1
1
Hawkins, Kerr
4
Unit
Fruits and Vegetables
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:
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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.
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Prelab Questions:
1) What are the two main advantages of a short cooking time for fruits
and vegetables?
2) Name 4 ways to minimize enzymatic browning.
3) Name a fruit and a vegetable that contain anthocyanin pigments.
4) How do heat and acid affect the green chlorophyll molecule?
5) Will the use of a lid in cooking influence the pH of the cooking liquid?
How?
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Part A: Factors that Affect Chlorophyll

Objectives:
1. To determine how varying degrees of heat effect chlorophyll.
2. To compare the characteristics of fresh, frozen, and canned green beans after
cooking.
Basic Recipe for Green Beans
Ingredients
1 Cup Fresh Green Beans
Water
Procedures
1. Wash lb. fresh green beans.
2. Place 1/2c. water in a skillet and bring water to boil
3. Place fresh green beans into a skillet and reduce temperature to simmer.
Cover after 3 minutes of cooking and cook until tender. Add more water if
needed. Do not let beans cook dry.
4. Once cooked, place green beans on a white plate and pour cooking liquid
into a custard cup for display.
5. Evaluate the appearance, texture and flavor of the green beans. Observe
the color of the cooking liquids. Record all observations in the table
below
Variations
1. Fresh Green Beans Follow the basic recipe for green beans above.
GROUP 1 & 2
2. Canned Green Beans Heat a 16oz. can of green beans. Follow steps 4 &
5 in the basic recipe for green beans. GROUP 3 & 4
3. Frozen Green Beans Cook a 10-oz. package of frozen green beans
according to package direction. Follow steps 4 & 5 in the basic recipe for
green beans. GROUP 5
Product
Fresh Green
Beans
Canned Green
Beans
Liquid
Flavor
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Frozen Green Beans
Texture
Appearance
Part B: Effects of Cooking Treatments of Pigments

Objectives:
1. To observe the effects of different pH on plant pigments.
Basic Recipe for Cabbage Preparation
Ingredients
Head of Purple cabbage
2 t.. Cream of tartar
1 t. Baking Soda
pH Strips
5 Styrofoam Cups
Washable Marker or Stick it note paper
Procedures
1. Label five Styrofoam cups with the following: 10 minutes, 25 minutes,
Cream of Tartar, Baking Soda, Microwave
2. Divide a white plate into five sections and label as above.
3. Remove the outer leaves of the cabbage
4. Wash Cabbage and cut into 4 uniform sizes
5. Follow the variations in cooking methods below.
10 Minutes Bring 1 c. water to a boil. Place one portion of the
cabbage into the boiling water and reduce temperature to a
simmer. Cover after 3 minutes of cooking and cook an additional 7
minutes. Remove some water and place in Styrofoam cup labeled
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10 minutes. Remove some of the cabbage from the water and

place on the section of the plate labeled 10 minutes.
10 + 15 (Total 25) Minutes - Cook the remaining cabbage water
from above for an additional 15 minutes . Remove some water
and place in Styrofoam cup labeled 25 minutes. Remove some of
the cabbage from the water and place on the section of the plate
labeled 25 minutes.
Cream of Tartar - Bring 1 c. water plus 2t. Cream of tartar to a
pan and bring to a boil. Place one portion of the cabbage into the
boiling water and reduce temperature to a simmer. Cover after 3
minutes of cooking and cook an additional 7 minutes. Remove
some water and place in Styrofoam cup labeled Cream of Tartar.
Remove some of the cabbage from the water and place on the
section of the plate labeled Cream of Tartar.
Baking Soda - Bring 1 c. water plus t. Baking Soda to a pan
and bring to a boil. Place one portion of the cabbage into the
boiling water and reduce temperature to a simmer. Cover after 3
minutes of cooking and cook an additional 7 minutes. Remove
some water and place in the styrofoam cup labeled Baking Soda.
Remove some of the cabbage from the water and place on the
section of the plate labeled Baking Soda.
Microwave Microwave a portion of the cabbage in a microwave
safe bowl with 1 c. water and cover with saran wrap. Microwave
for 7 minutes. Remove some water and place in Styrofoam cup
labeled Microwave. Remove some of the cabbage from the water
and place on the section of the plate labeled Microwave.
6.
7.
8.
9.
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
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Baking
Soda
Microwave
Color
Vegetable
Appearance
Texture
Flavor
Part D: Fruit as Ingredients in Food Preparation

Objectives:
1. To demonstrate the use of fruit in food preparation.
2. Evaluate the appearance, texture, and flavor of cooking with fruit on the final
product.
Fruit Crumble
Ingredients
2c. Fresh Fruit (blueberries, blackberries, raspberries, apples, peaches, pears, or a
mixture
c. Sugar
1 T. Flour
Pinch of salt
t. Grated lemon rind
2 c. Vanilla wafer crumbs (crushed)
c. + 2T. Flour
t. Cinnamon
c. Melted butter
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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
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Flavor

Lab #: _________________ Date: _____________
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points

Reason
3
3
2
2
1
1
Hawkins, Kerr
5
Unit
Meat: Beef and Pork
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.
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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.
Effect of Oxygen on Color

Meat goes through several color changes over time after slaughter. This is due to the
exposure of oxygen to the meat which modifies the molecular structure of myoglobin
and/or hemoglobin. For example, myoglobin is a purplish-red color but after
slaughter, when the muscle is exposed to oxygen, it changes to a bright red color.
While meat is left in storage it may be exposed to bacteria and exposed to less oxygen
due to being wrapped tightly which results in a brownish-red color.
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Effect of Heat on Color

Subjecting the meat to heat during cooking initially converts the color of raw meat to a
brighter red. As the meat continues to cook, the pigments begin to denature yielding
the classic greyish-brown color of well-done meat
Prelab Questions:
1. Identify the wholesale cuts of beef and name a retail cut that is derived
from each of the wholesale cuts. Also indicate what cooking technique you
would use for the retail cut.
2. What internal temperatures correspond to rare, medium, and well-done

beef?
3. Identify the grades of beef. Compare choice and lean grades of beef.
4. What is the active ingredient in commercial tenderizers? How do

commercial tenderizers function to tenderize meat?
5. What is marbling? How does it impact the quality of meat?
Part A: Comparison of Beet Patty Products

Objectives:
1. To determine differences in various ground meat products.
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Basic Recipe for Beef Patties

Ingredients
lb. ground beef
1
/4 t. onion powder
1
/4 t. garlic powder
1
/4 t. ground black pepper
1
/4 8 t. salt
3 T. canola oil
Strips of onion
6 T. Worcestershire sauce
2 Hamburger buns
2 Slice cheese (optional)
Other ingredients in lab (mayonnaise, mustard, ketchup etc.)
Procedures
1.
2.
3.
4.
5.
6.
7.
8.
Combine all ingredients in a small bowl and mix well.

Shape the meat mixture into patties.
Heat oil in skillet to 350F add onions and saut until caramelized.
Remove caramelized onion and set aside.
Cook each patty in the skillet at 350F to internal temperature of 95F.
Flip patty and cook other side to internal temperature of 165F.
Warm hamburger buns in oven.
Remove product from skillet. Record all observations in the table
below.
9. Combine cheese, hamburger bun, patty and caramelized onion. Enjoy!
Variations
1. Regular ground beef Follow the basic recipe for beef patties above.
2. Low fat ground beef Follow the basic recipe above using low fat ground
beef.
Type
of
Meat
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Appearance
Texture
Flavor
Total
Cook
Time
% Yield*
Cost Per
Pound
Regular
ground
beef
Low fat
ground
beef
*% yield= cooked weight/ original weight x 100
Part B: Comparison of Protein Products Used in Stir Fry

Objectives:
1. To determine differences in using pork versus beef to cook.
2. Determine sensory and quality differences when cooking with pork and beef.
Basic Recipe for Stir-Fry
Ingredients
1 T. Oil
lb. Beef
lb. Pork
1 c. Frozen stir-fry vegetables
2 T. Worchestershire Sauce
2 T. + 2t. Soy sauce
Procedures
1. Heat 1T. cooking oil in skillet.
2. Thinly slice lb. protein source and brown product, stirring quickly using
only wooden utensils.
3. Add frozen stir-fry vegetables and stir-fry.
4. Add 2T. Worchester sauce and 2T. + 2 t. soy sauce and cook until
vegetables are tender.
5. Evaluate appearance, texture, and flavor. Record data and observations
in the Table below.
Variations
1. Beef Prepare basic stir fry recipe as above using beef as protein source.
2. Pork Prepare basic stir fry recipe as above using pork as protein source.
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Type of
Meat
Appearance
Texture
Beef
Pork
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Flavor
Cost of Protein
per pound

Lab #: _________________ Date: _____________
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points

Reason
3
3
2
2
1
1
Hawkins, Kerr
6
Unit
Poultry, Eggs and Yeast
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) ________________
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2) _______________
3) ________________
Changes During Preparation of Poultry:

Properly cooked poultry results in a tender and juicy piece of meat, while overcooking
can cause the flesh to become dry, tough, and stringy. The skin on poultry is mostly fat
and leaving the skin on poultry during the cooking process helps the final product be
more juicy and flavorful. Poultry should always be fully cooked before it is consumed
to enhance flavor and to reduce the risk of foodborne illness. Poultry, especially
chicken, tends to be highly susceptible to carrying salmonella.
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.
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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.
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Prelab Questions:
1. What type of poultry is recommended for dry-heat cooking
methods?
2. What type of poultry is recommended for moist-heat cooking

methods?
3. Compare the nutritional value of dark and light meat poultry

products.
4. What is the minimum internal temperature to which poultry

products should be cooked? Why is the minimum internal
temperature for poultry set higher than that for beef or fish?
5. What causes the ferrous sulfide ring in a boiled egg? How can
this be prevented?
6. What are the characteristics of a deteriorated egg?
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Part A: Deli Meat Comparison

Objectives:
1. To compare turkey deli meats for appearance, texture, flavor, and cost per
pound.
Basic Procedure to compare Turkey Deli Products
Ingredients
Least expensive sliced deli turkey
Premium-priced sliced deli turkey
Procedures
1. Place 1 oz. deli turkey samples into 2 oz. sample cups marked with the
respective sample codes.
2. Assess the quality characteristics of each sample including appearance,
texture, aroma, and flavor.
3. Rank turkey samples in descending order of quality with the highest quality
sample ranked #1 in the Table below.
4. Record your observation of turkey quality and the cost per pound
information for each sample in the Table below.
Type of
Meat
Appearance Texture
Flavor
Cost of
Protein per lb.
Least
expensive
Premium
Priced
Part B: Chicken as an Ingredient for Food Preparation

Objectives:
1. To demonstrate the use of poultry in food preparation.
2. Evaluate the appearance, texture, and flavor of cooking with poultry on the
final product.
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Recipe for Garlic Egg Chicken

Ingredients
2 egg yolks
4 cloves garlic, chopped
3 skinless, boneless chicken breast halves (cut into strips)
2 T. butter
c. dry bread crumbs
c. grated parmesan cheese
1 T. dried parsley
1 T. garlic powder
t. salt
1 T. ground black pepper
Procedures
1. In a glass bowl, beat egg yolk with garlic. Place chicken in egg mixture.
Cover dish and refrigerate for 30 minutes.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Melt butter and pour into the bottom of a baking dish. Mix together the
bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper.
4. Dip marinated chicken in crumb mixture. Place coated chicken in baking
dish, and pour remaining egg mixture over.
5. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken
is no longer pink and juices run clear.
Garlic
Egg
Chicken
Appearance
Texture
Before
Cooked
After
Cooked
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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.

Lab #: _________________ Date: _____________
Station: _________
Hawkins, Kerr
Group: ________
Names: _______________________________________
7
Unit
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points

Reason
3
3
2
2
1
1
Hawkins, Kerr
Dairy: Milk and Cheese
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%
Milk Products in Food Preparation

Milk is a widely used ingredient in food preparation where is serves many different
purposes such as adding moisture into batters and doughs or thickening products
such as soups or sauces.
Coagulation and Precipitation
While adding milk to products can significantly increase the protein content, it is
important to remember all proteins have different properties when cooking and
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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?
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2. Explain the differences among whole milk, evaporated milk, condensed

milk, and buttermilk.
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?
Part A: Effects of heat on Dairy Products

Objectives:
1. To gain experience in the preparation of dairy products.
2. To observe and compare the effects of heat on dairy products.
Recipe for Cheese Sauce
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
Part B: Eggs and Dairy as an Ingredient for Food Preparation

Objectives:
1. To demonstrate the use of eggs and dairy products in food preparation.
2. Evaluate the appearance, texture, and flavor of cooking with eggs and dairy on
the final product.
Recipe for Pepperoni or Ham Quiche
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
Preheat oven to 325oF-350o F

Thaw out frozen spinach in microwave.
To remove excess water, squeeze with hands or wring in paper towels.
Prick bottom and sides of pastry with a fork.
In a small skillet, saut red pepper in oil until tender. Add garlic; cook
1 minute longer. Remove from the heat.
Stir together 1 c. cheese, c. pepperoni and remaining ingredients
in a medium bowl; stir in red pepper mixture.
Pour mixture into pastry shell.
Top with remaining pepperoni and cheese.
Bake at 325oF-350o F for 45 to 50 minutes, until surface is golden
brown or pie is set (knife inserted near the center comes out clean).
Let stand 10 minutes before serving.
Record observations in the table below.
Appearance
Texture
Before
Cooked
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Flavor
After
cooked
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Lab #: _________________ Date: _____________
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points

Reason
3
3
2
2
1
1
Hawkins, Kerr
8
Unit
Fats and Oils

Cakes and Cookies
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.
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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.
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Food Preparation with Fats

Fats and oils are primarily used for frying and as shortening agents in baked products
such as pastries or pie crusts. It is very important to choose the correct kind of fat for
food preparation. All fats have different smoke points which is the temperature at
which a fat or oil begins to smoke. If the oil continues to be heated, it will hit its
specific flash point. This is characterized by heating the fat or oil to the temperature at
which it begins to produce tiny wisps of fire. Beyond that temperature, the oil hits its
fire point, which is the temperature at which the fat or oil bursts into flames and burns
for at least 5 seconds. This entire process can happen very quickly, so it is important to
be aware of each of these points for the fat or oil you are using to prepare foods. For
example, vegetable oil is better for deep frying because it has a high smoke point and
so can reach higher temperatures needed to fry foods without detrimental effects. On
the other hand, olive oil has a low smoke point. It will hit its smoke point before it gets
hot enough to deep fry foods
Types of Cakes
Preparation of Cakes
Preparation of Cakes
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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)
2. What is the purpose of an emulsifier?
3. What fats are best to use when deep frying? Why?
4. How is energy transferred to foods fried in deep-fat?
Hawkins, Kerr
Chol.
(mg)
Part A: Effect of Coating on Fat Absorption

Objectives:
1. To demonstrate the effect of coating on fat absorption by squash during deepfrying.
2. To gain experience in properly deep-frying.
Basic Recipe for Yellow Squash
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
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Flavor
Mouthfeel
Part B: Comparing Fat and Fat substitutes during Baking

Objectives:
1. To determine differences in foods prepared with fat and fat substitutes.
2. Gain practice in comparing baked products.
Brownies
Ingredients
3/4 cup cocoa powder
3/4 cup shortening
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts or 1 cup chopped pecans
Procedure
1. Preheat oven to 350 degrees.
2. Line baking pan with buttered aluminum foil.
3. Melt shortening in a large saucepan over low heat, and then stir in cocoa.
4. Remove from heat.
5. Mix in sugar and vanilla then mix in eggs one at a time.
6. Stir in remaining ingredients then stir in nuts.
7. Bake for 30 minutes.
8. Cool completely, before cutting into 2x2" squares.
9. Record observations in the Table below.
Variations
1. Shortening follow basic recipe for the orange bars above.
2. Applesauce Follow basic recipe for the orange bars, except substitute 2
oz. applesauce for margarine.
Bars
Appearance
Texture
Shortening
Apple
Sauce
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Flavor
Mouthfeel
Basic Recipe for Muffins

Ingredients
1 c. Flour
t. Salt
c. Sugar (granulated)
2 t. Baking Powder
1 Egg, lightly beaten
c. Vegetable oil
c. Milk
1 c. Canned or Fresh Fruit
Vegetable oil cooking spray
Procedure
1. Preheat oven to 400oF. Grease muffin tins with vegetable oil cooking
spray.
2. Sift together the flour, salt, sugar, and baking powder in a mixing bowl.
3. Make a well in the center of the mixture.
4. Combine egg, milk, and oil in a separate bowl.
5. Add the liquid ingredients to the dry ingredients and stir just until
moistened. Do not over-mix.
6. Fold cherries into batter before the dry ingredients are completely moist.
7. Fill muffin pans 2/3 full. Bake 20-25 minutes.
8. Evaluate muffins for appearance, flavor, and texture and record
observation in the Table below.
Variations
1. Vegetable Oil Prepare basic recipe for blueberry muffins above.
2. Shortening prepare the recipe as above, except substitute shortening for
vegetable oil (do not melt shortening). Blend the fat with the dry
ingredients using a pastry blender. Stir in the liquids. The mixture should
be lumpy.
Muffins
Appearance
Texture
Vegetable
Oil
Shortening
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Flavor
Mouthfeel

Lab #: _________________ Date: _____________
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points

Reason
3
3
2
2
1
1
Hawkins, Kerr
9
Unit
Pastries and Pies
astry is essentially a type of bread that is characteristically flaky, tender, crisp,

and lightly browned. It is not easy to achieve this texture, so it is very
important to precisely measure ingredients, in a time/temperature sensitive
manner, and with an artistic touch. The two types of pastries, laminated and
nonlaminated, and are defined based on how the fat is cut into flour mixture.
Lamination is the arrangement of alternating layer of fat and flour in rolled pastry
dough. During baking, the fat melts and leaves empty spaces for steam to lift the layers
of flour, resulting in a flaky pastry.
Ingredients in a Pastry
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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?
4. Why is chilling the dough recommended for pastry preparation?
5. What are the characteristics of a quality pastry?
Hawkins, Kerr
Part A: Preparation of Pies

Objectives:
1. To practice the preparation of making a pie crust.
2. To practice the preparation of a pie filling.
Lemon Pie
Ingredients for Crust
1 c. All-purpose flour
1 Tbsp. sugar
tsp. salt
6 Tsp. unsalted butter, chilled, cut into small pieces
3 Tbsp. solid vegetable shortening
4 Tbsp. (or more) ice water
c. Shortening
Ingredients for Filling
1/2 c. Granulated sugar
2 T. Cornstarch (level)
1 c. Whole milk
1 c. Sour Cream
1 Egg yolk, beaten
2 T. Lemon Juice
1
/16 t. Salt
t. Grated Lemon rind
1T. Butter
Ingredients for Meringue
3 Egg whites (or equivalent of liquid egg whites)
6T. Granulated sugar
Procedures
1. Blend the flour, sugar and salt.
2. Add the butter and shortening; Using a dough cutter or whisk to break up
the butter and shortening until the mixture resembles coarse meal.
3. Drizzle 4 Tbsp. ice water over the mixture. Mix this until soft clumps
form, adding more ice water by teaspoonfuls if dough is dry.
4. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill
15-30 minutes.
5. While pie is chilling
6. Mix cornstarch, salt, begin the filling
7. Mix cornstarch, salt and sugar in a 2-qt. saucepan.
8. Blend in the cold water.
9. Add the boiling water and cook over medium heat until thick and
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10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
translucent, stirring constantly. Mixture should come to a full boil. Then

remove from heat.
Stir some of the hot mixture into the beaten egg yolk.
Return this starch-egg mixture to the remainder of the hot pie filling and
stir well.
Return to medium heat and stir constantly until thick.
Remove from heat and add butter, lemon rind and lemon juice. Mix well.
Fold in sour cream.
Let cool
Preheat oven to 3750F
Roll out the dough on a lightly floured work surface into a 14 circle and
transfer to a 9 inch diameter pie dish.
. Bake for 20 minutes or until golden and let set for 10 minutes.
Gradually add 6T. sugar and beat slowly until the meringue is very thick
but will form peaks that have rounded tops. Do not beat to the stiff peak
stage.
Transfer filling to crust and meringue to pie and bake at 350oF for 10
minutes.
Lemon
Pie
Appearance
Texture
Crust
Filling
Hawkins, Kerr
Flavor
Mouthfeel

Lab #: _________________ Date: _____________
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points

Reason
3
3
2
2
1
1
Hawkins, Kerr
10
Unit
Unit
Soup and Salad
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
ingredients to not become soggy and limp.
Prelab Questions:
1. What is the purpose of soaking dried legumes?
2. Describe the short soak method for legumes.
3. Why should legumes not be prepared using hard water?
4. Why should acid (tomato-based products, lemon juice) not be

added to legumes until they are well cooked?
5. Explain how legumes and cereals complement each other.
Part A: Preparation of Food using Legumes

Hawkins, Kerr
Objectives:
1. To practice the preparation foods containing legumes.
2. Compare product characteristics of chickpeas before and after making
hummus.
Minestrone Soup
Part A: Preparation of Soup

Objectives:
1. To learn the correct procedure for preparation of a vegetable stock.
* recipe and directions will be given separately.
Minestrone Soup
Ingredients
oz. Vegetable Oil
2 oz. Carrots (coarsely chopped)
2 oz. Celery (coarsely chopped)
2 Garlic Cloves (crushed)
2 Onions (coarsely chopped)
oz. Parsley Stems Chopped
1 oz. Tomato (chopped)
5 c. Distilled Water
2 tsp. Salt
T. Peppercorns (cracked)
3 Bay leaves
1 tsp. Dried Thyme
can green beans
can kidney beans or white beans
Procedures
1. Heat oil in a large stock pot.
2. Add vegetables to oil. Cover and cook until softened and moisture is
released (3-5 minutes).
3. Add water and spices.
4. Add beans
5. Simmer for 40 minutes.
6. Strain stock and cool.
Hawkins, Kerr
Soup
Appearance
Texture
Flavor
Mouthfeel
Vegetable
Broth
Salad and Honey French Dressing

Ingredients
1 tsp. Dry Mustard
tsp. Salt
1 tsp. Poppy Seed
c. Honey
1
/3 c. Cider vinegar
1 tsp. Lemon Juice
tsp. Grated Onion
1 c. Salad Oil or Olive Oil
Salad
Lettuce
1 Tomato
Cucumber
Procedures
1. Mix mustard, salt, and celery seed in large mixing bowl.
2. While mixing, add remaining ingredients in the order listed.
3. Make a salad using the ingredients above and serve with honey French
dressing.
Hawkins, Kerr

Lab #: _________________ Date: _____________
Group: ________
Station: _________
Names: _______________________________________
Station: _________
Names: _______________________________________
Lab Duty: _______________________________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Station
Points

Reason
3
3
2
2
1
1
Hawkins, Kerr

Lab Manual Ns 2310 Spring 2014

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NS 2310

UNDERSTANDING FOOD PRINCIPLES AND PREPARATION

TEXAS TECH UNIVERSITY

Human Science Room 287

METHOD FOR ASSESING THE EXPECTED LEARNING OUTCOMES

Points per Lab

Possible Total Points

Example: What you should send

Spring TENTATIVE LAB SCHEDULE**

Introduction of Lab, Food Safety & Production

-Slice, Dice, Chop, Julienne, Oblique (Roll) Cut.

Factors that Affect Chlorophyll: D (p.110)

Comparison of Products: F (p.43)

Meat Comparison: B (p.51)

Preparation of Cheese Sauces: D (p.77)

Fruits & Vegetables

Dairy, Cheese, &

Fats & Oils

Pastry & Pie

Effect of Coating on Fat Absorption: B (p.190)

Pastry, Filling, Meringue: E (p.227)

Making a stock: A (p.147)

General Laboratory Procedures

LAB CLEANING SCHEDULE

Laundry & Microwave

Storeroom/ Fridge Freezer:

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icroorganisms are living organisms that can only be seen using a

Pathogens need energy to grow. Foods such as Carbohydrates and

Pathogens grow best between the temperatures of 41oF (5oC) and

Some pathogens require oxygen to grow, while others do not.

Pathogens need a moist environment to grown in (which usually

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Best food types for pathogen growth:

Milk and dairy products

Fish, Shellfish and crustaceans

Cut fruits and vegetables (e.g. Melon and tomato)

Leafy Greens that have been cut

Plant derived foods that have been treated with heat

Controlling Growth and Spread of Foodborne Pathogens:

Do not wipe hands on clothes

Wash your hands before and after using the bathroom

Wash hands after sneezing, coughing or using a tissue.

Wash hands after taking out the garbage

Use hand antiseptics after hand washing.

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Wash all cut and whole, fruits and vegetables

Keep foods out of the temperature control zone (40oF- 135oF)

Cook foods to the minimum internal temperatures

Throw out products that are passed the expiration date.

Inspect canned foods for damage.

Practice proper hygiene and keep clothes clean.

Use hair restraints.

Wet hands and area above wrists.

Use running water as hot as you

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Leave the water running

Apply a generous amount of soap

Scrub arms and hands for 15-20

Clean under finger nails and finger

Without retouching the pipe rinse

Leave the water running.

To be filled in by Instructor