1st Edition
NFS 053: Basic Concepts of Foods
School: The University of Vermont (UVM )
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Pages: 21This study guide includes information on all lectures from March 26th on. (lectures 16-27). -
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Pages: 2During this lecture we watched many videos online and had an informal discussion preceding them. These notes include the links to the videos as well as brief notes on the take home portion of the final. -
Pages: 6These notes include information on the trends of cooking in the household over the past century and a half. In lecture we also watched an episode of Good Eats with Alton Brown and discussed his show compared to Julia Child's. -
Pages: 3These notes include information on how cooking has evolved and what it entails. -
Pages: 3These notes include information on sugars and their properties as well as functional roles. The last half of this class was filled by one of the TAs who was describing her research. There is no information on her presentation. -
Pages: 10These notes include information on sugar and its different forms and manufacturing techniques -
Pages: 2These notes include a brief information on the rise of Hispanic food in the United States. Prof. Trubek handed out two articles about the trends and we looked at a website that she has not yet shared with the class. -
Pages: 4These notes include information on the 2015 dietary guidelines and what the rest of the semester will look like. -
Pages: 19These notes include information that needs to be known from lectures 11-17. This includes, meat, poultry, fish, grains, fruit as well as Serge's and Gil's presentations. -
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Pages: 5These notes include information on milk and cheese, and review material for the midterm. -
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Pages: 6These notes include information on yeast and bread making. -
Pages: 7These notes include information of flour, bread and aspects of making bread. -
Pages: 4These notes include information on meat, poultry and fish; including information on their respected cuts, storage, and cooking techniques. -
Pages: 5These notes include information meat and more specifically on grass-fed meat and dariy. -
Pages: 6These notes include information on meat and the state of the meat system. -
Pages: 11This study guide includes information on the concepts of sensory perception, seasonings and flavors, food-born illness, cooking techniques, heat transfer, vegetables, grains, flours, and gelatinization. -
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Pages: 3These notes include information on whole grains and flours. They include information on the process of making flour, different grains, carbohydrates and processed vs. unprocessed grains. -
Pages: 3These notes include information about cereals and grains including definitions of different grains and cereals. They also include the structure and uses of grains. And they touch upon gelatinization. -
Pages: 3These notes include definitions of fruits and vegetables as well as parts of a plant and examples. -
Pages: 6These notes include information on heat transfer along with information on food safety. -
Pages: 2These notes include types of heat transfer and meal preperation.