Food Preparation Lab Manual for FSHN 1150

Introduction

1. Laboratory Equipment and Procedures
2. Varietal Differences
3. Vegetables
4. Starch Characteristics, Cookery, and Cereal Grains
5. Cereals vs. Legumes
6. Fats and Oils
   • Protein Chart
7. Dairy Foods
8. Eggs
9. Egg White Foams in Angel Food Cake and Souffles
10. Dry Heat Methods to Cook Tender Cuts of Meat
11. Moist Heat Methods for Less Tender Cuts of Meat
12. Muffins Method and Conventional Yellow Cake Method
    • Baked Product Review
13. Pies and Pastry Method
14. Yeast Bread
15. Final Exam and Botanical Beverage Sensory Activity
16. Appendices 
    
    • Appendix A: Terms Used in Evaluating Food Products
    • Appendix B: Meat Charts
    • Appendix C: Glossary of Cooking Terms
    • Appendix D: Image Sources

This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data. This book is aligned with the introductory Food Preparation Laboratory course at Iowa State University.