Contents
Preface xiii
Acknowledgments xv
Author xvii
1 Measurements and Units 1
Why Do We Need Mathematics in Culinary Processes? 1
Types of Measurements in the Kitchen 1
Units of Measurements in Culinary Calculations 5
Rule 7
Everyday Calculations in the Kitchen 9
Fractions and Percentages 9
Yield Percent 11
Recipe Yield Conversion 11
Simplified Cost Calculations for Culinary Operations 13
Simplified Statistics for Culinary Operations 16
Experiment 1.1 17
Points to Remember 20
Study Questions 21
Selected References 22
2 Basic Food Chemistry 23
Food Processing Is All about Chemistry 23
Experiment 2.1 27
Experiment 2.2 29
The Science Behind the Results 33
Points to Remember 36
Selected References 37
3 Water in Culinary Transformations 39
Functional Properties of Water in Culinary Processes 39
Structure of Water 41
Experiment 3.1 45
The Science Behind the Results 49
Experiment 3.2 51
The Science Behind the Results 55
Experiment 3.3 57
The Science Behind the Results 61
Experiment 3.4 63
The Science Behind the Results 67
Experiment 3.5 69
The Science Behind the Results 73
Experiment 3.6 75
The Science Behind the Results 79
Experiment 3.7 81
The Science Behind the Results 85
Points to Remember 86
More Ideas to Try 87
Study Questions 87
Selected References 87
4 Carbohydrates in Culinary Transformations 89
Functional Properties of Carbohydrates in Culinary Processes 89
Carbohydrate Structure 90
General Formula for Carbohydrates 90
Experiment 4.1 93
The Science Behind the Results 97
Experiment 4.2 99
The Science Behind the Results 105
Experiment 4.3 107
The Science Behind the Results 109
Experiment 4.4 111
Study Questions 113
The Science Behind the Results 115
Experiment 4.5 119
The Science Behind the Results 123
Experiment 4.6 125
The Science Behind the Results 129
Experiment 4.7 131
Study Questions 132
The Science Behind the Results 133
Experiment 4.8 135
Study Question 136
The Science Behind the Results 137
Experiment 4.9 139
The Science Behind the Results 141
Points to Remember 142
More Ideas to Try 143
Study Questions 143
Selected References 143
5 Proteins in Culinary Transformations 145
Functional Properties of Proteins in Culinary Processes 145
Protein Structure 146
Experiment 5.1 151
The Science Behind the Results 155
Experiment 5.2 157
Study Questions 159
The Science Behind the Results 161
Experiment 5.3 163
The Science Behind the Results 165
Experiment 5.4 167
The Science Behind the Results 169
Experiment 5.5 171
The Science Behind the Results 173
Experiment 5.6 175
Study Questions 177
The Science Behind the Results 179
Experiment 5.7 181
The Science Behind the Results 185
Experiment 5.8 187
The Science Behind the Results 189
Experiment 5.9 191
The Science Behind the Results 195
Experiment 5.10 197
Study Questions 198
The Science Behind the Results 201
Experiment 5.11 203
The Science Behind the Results 209
Points to Remember 210
More Ideas to Try 211
Study Questions 211
Selected References 211
6 Fats and Oils in Culinary Transformations 213
Functional Properties of Fats and Oils in Culinary Processes 213
Fat and Oil Structure 214
Experiment 6.1 217
The Science Behind the Results 219
Experiment 6.2 223
Experiment 6.3 225
The Science Behind the Results 229
Experiment 6.4 231
Study Questions 233
The Science Behind the Results 235
Experiment 6.5 237
The Science Behind the Results 241
Experiment 6.6 243
The Science Behind the Results 245
Experiment 6.7 249
The Science Behind the Results 253
More Ideas to Try 254
Study Questions 254
Points to Remember 255
Selected References 256
7 Keys to Developing the Perfect Bite: New Food Product
Development and Sensory Evaluation Tests 257
Reasons to Develop a New Food Product 257
Stages in New Food Product Development 258
Idea Development 259
Product Development 259
Commercialization 260
How to Carry Out Sensory Evaluation Tests 260
Points to Remember 269
Selected References 270
8 The Science of Flavor and Flavor Pairing 271
Experiment 8.1 273
The Science Behind the Results 275
Experiment 8.2 277
The Science Behind the Results 281
Experiment 8.3 283
Experiment 8.4 287
The Science Behind the Results 289
Points to Remember 303
More Ideas to Try 304
Selected References 304
9 Food Additives in Culinary Transformations 307
Classification of Food Additives 307
Intentional/Direct Food Additives 307
Unintentional/Indirect Food Additives 308
Experiment 9.1 313
Hydrocolloids in Culinary Transformations 317
Experiment 9.2 319
Experiment 9.3 325
The Science Behind the Results 331
Experiment 9.4 339
The Science Behind the Results 343
Study Question 343
More Ideas to Try 343
Points to Remember 344
Selected References 345
10 Food Safety and Hygiene in Culinary Transformations 347
Consumers Have a Right to Expect That the Foods They Consume
Will Be Safe and of High Quality 347
Food Safety Has to Do with Controlling Potential Foodborne Hazards 348
Experiment 10.1 349
The Science Behind the Results 353
Experiment 10.2 355
The Science Behind the Results 361
Experiment 10.3 367
The Science Behind the Results 369
Safe Practices are Important to Avoid Foodborne Illness 369
Experiment 10.4 371
The Science Behind the Results 373
Points to Remember 374
More Ideas to Try 375
Study Questions 375
Selected References 375
Extended Glossary 377
Index 387
Preface
This book is written for undergraduate students in culinary arts, nutrition, dietetics, and gastronomy programs. It is intended for students with limited scientific knowledge who are studying different aspects of food preparation and processing.
The text uses experiments and experiences from the kitchen rather than theory as the basic means of explaining the scientific facts and principles behind food preparation and processing. Thorough explanations of important scientific concepts that are required to comprehend the text are provided in the glossary.
This textbook is prepared such that students first perform certain experiments and record their observations in tables provided in the book. The science behind their expected observations are then subsequently explained. By conducting experiments and using experiences from the kitchen, this textbook aims to engage students in their own learning process. With this book, students are able to make observations that they will frequently see in the kitchen and will be able to learn the science behind these phenomena. Thus, they will be able to control these phenomena, allowing them to create new food products, improve the quality and safety of their dishes, improve the culinary presentations of their food, and understand what goes wrong in the kitchen.
Many concepts throughout the book are marked with the symbol . This symbol indicates that the concept is an important one that students will come across frequently, both during the study of this text and in the kitchen. The symbol precedes a scientific explanation of the observations made during experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. It is important to note that it is necessary for students to fully understand the key concepts of each chapter because they will reoccur in subsequent chapters.