1st Edition
FSHN 300: Food Principles and Applications
School: Colorado State University- Fort Collins (CSU )
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Pages: 5An overview of the important information that was covered in lectures 29-38.
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Pages: 2The end steps of the preparation of pastries and what ice cream is.
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Pages: 3An overview of the types and method of preparing cookies, as well as the classification of pastries.
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Pages: 5Cake ingredients and their functions and the preparation of shortened and unshortened cakes.
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Pages: 3An overview of the types of fats, as well as substitutes, preparation and storage. Also the introduction to cakes.
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Pages: 2A look at the chemistry of fats and oils, as well as the different functions.
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Pages: 3An overview of different natural sweeteners, sugar alcohols, non-nutritive, and function of sweeteners in food.
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Pages: 3An overview of the preparation of yeast breads, different types, and storage.
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Pages: 3An overview of what quick breads are, as well as the different preparations, and different examples.
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Pages: 4An overview of how different ingredients affect the final product. As well as a look at high altitude adjustments and storage.
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Pages: 3An overview of the importance of gluten in flours and different leavening agents that can be physical, biological, and chemical.
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Pages: 3Cereal Grains and Pastas and the beginning of Flours and Flour Mixes
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Pages: 3Salad Dressings, gelatin, including the preparation of a gel and the factors that influence gel formation, and the beginning of cereal grains.
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Pages: 2An overview of stocks, broths, and salads. Including types of stocks, storage of soups, and types of soups.
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Pages: 3An overview of the composition of fruit, purchasing of fruit, preparation of fruit, and storage of fresh fruit.
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Pages: 3Selecting vegetables, legumes, Preparation of vegetables and legumes, storage of vegetables, and the classification of fruit.
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Pages: 2Carbohydrates composition, browning,m and composition of vegetables.
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Pages: 6Essential Information regarding chapters 7-12 covering the main topics of meat, poultry, fish and shellfish, milk, cheese, and eggs.
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Pages: 4An overview of the egg composition, purchasing of eggs (inspection and grading), functions of eggs in food, egg foams, preparation of eggs, storage of eggs, and safety tips with using eggs.