Request for consultation
Thanks for your request. You’ll soon be chatting with a consultant to get the answers you need.
Your form is submitting...
{{formPostErrorMessage.message}} [{{formPostErrorMessage.code}}]
New!
Lab Manual for Brown's Understanding Food: Principles and Preparation, 7th Edition
Starting At $84.95
See pricing and ISBN options
Quick Navigation
Overview
The Lab Manual includes recipes and experiments appropriate for a food principles and food preparation course organized to match the sequence of topics in the text. Each lab begins with an introduction and pre-lab questions, followed by an overview of the objectives, procedures, recipes and post-lab questions.
- A brief introduction to the topic of the unit
- A list of key terms
- Pre-lab questions with a reference to the chapter where students can go to help answer the questions. Answers to these questions can be found on the CIC.
- Lab procedures with step-by step instructions, including images to accompany key steps in the procedure. For at least one lab per unit, a portion of the lab is completed as a sample for students to follow. In many cases, this means the first row in one of the tables included in the lab procedure section is filled out.
- Post-lab questions include discussion questions and questions for post-lab writing, depending on the unit. These questions also include a reference to the chapter where students can go to help answer the questions. Discussion questions are aimed at small group or full class discussion and reflection. Questions for post-lab writing are aimed at determining individual comprehension of the concepts and techniques covered in the lab activity. These questions are designed to encourage critical thinking while students are completing the lab activity. Answers to these questions can be found on the CIC.
- Additional food prep exercises integrate meat, egg, and dairy substitutes.
UNIT 1 SENSORY EVALUATION
1 Paired Comparison Test
2 Triangle Test
3 Ranking Test
4 Identification of Primary Tastes
5 Evaluation of Seasonings
6 Basic Recipe for Spiced Applesauce
UNIT 2 FOOD PREPARATION BASICS: MEASURING TECHNIQUES AND ENERGY TRANSFER
1 Commonly Used Measurements
2 Measuring Techniques for Flour
3 Measuring Techniques for Sugar
4 Measuring Techniques for Fats
5 Measuring Techniques for Liquids
6 Effect of Pan Surface Characteristics on Energy Transfer
7 Effect of Container Shape on Energy Transfer
8 Using Transfer of Heat with a Microwave Oven
UNIT 3 MEAT
1 Comparison of Beef, Veal, Pork, and Lamb
2 Comparison of Select and Choice Beef
3 Comparison of Connective Tissue in Meat Using Dry-Heat Method
4 Effect of Tenderizers on Meat
5 Comparison of Patty Products
6 Comparison of Protein Products Used in Stir-Fry
7 Various Techniques for Meat Preparation
UNIT 4 POULTRY
1 Comparison of Store Brand and National Brand Chicken
2 Turkey Deli Meat Comparison
3 Various Techniques for Poultry Preparation
UNIT 5 FISH AND SHELLFISH
1 Coagulation of Fish Protein by Heat—Comparison of Fresh and Frozen Fish
2 Selected Seafood Dishes
UNIT 6 MILK
1 Sampling of Milk Products
2 Sampling of Yogurt Products
3 Coagulation of Fresh Whole Milk
4 Vanilla Pudding
5 Milk Foams
6 Using Fresh and Evaporated Milk
UNIT 7 CHEESE
1 Cheese Display
2 Effect of Heat on Cheeses
3 Preparation of Cottage Cheese
4 Cheese Sauces
5 Selected Cheese Dishes
UNIT 8 EGGS
1 Quality of Raw Eggs
2 Hard-Cooked Fresh and Deteriorated Eggs
3 Scrambled Eggs
4 Baked Custard
5 Factors Influencing Egg White Foams
6 Preparation of Angel Food Cake Using Egg Foams
7 Preparation of Brownies Using Egg Substitutes
8 Meringues
9 Selected Egg Dishes
UNIT 9 VEGETABLES AND FRUIT
1 Enzymatic Oxidative Browning
2 Effect of Cooking Medium on Apples
3 Effects of Cooking Treatments on Vegetable Pigments
4 Factors that Affect Chlorophyll
5 Preparation of Applesauce—Effects of Apple Variety and Cooking Medium
6 Fresh Fruits as Ingredients in Food Preparation
7 Fresh Vegetables as Ingredients in Food Preparation
UNIT 10 LEGUMES
1 Preparing Dried Legumes
2 A Variety of Legume Preparations
UNIT 11 CEREALS AND FLOURS
1 Market Forms of Oatmeal Cereals
2 Comparison of Types of Rice
3 Comparison of Types of Pasta
4 Preparation of Gluten Ball
5 Cereals as Ingredients in Food Preparation
UNIT 12 STARCHES AND SAUCES
1 Vanilla Cornstarch Puddings
2 Effect of Starch Variety on Lemon Pie Filling
3 Effect of Type of Starch on Viscosity of Starch Pastes
4 Effect of Acid and Sugar on Viscosity of Starch Pastes
5 Evaluation of White Sauces
6 Preparing a Roux
UNIT 13 QUICK BREADS
1 Chemical Leaveners
2 Leavening by Air
3 Effect of Egg Protein on Popovers
4 Effect of Manipulation and Flour Type on Muffins
5 Effect of Manipulation on Biscuits
6 Effect of Sugar on Corn Bread
7 Leavening by Steam: Cream Puff Shells
8 Preparation of Various Quick Breads
UNIT 14 YEAST BREADS
1 Preparation of Yeast Breads by Various Methods
2 Preparation of Various Yeast Breads
UNIT 15 FATS AND OILS
1 Comparison of Selected Commercial Fat Products Used as Spreads
2 Effect of Coating on Fat Absorption
3 Effect of Cooking Time on Fat Absorption
4 Comparing Stir-Fry and Oven-Fry Cooking Methods
5 Polyunsaturated Versus Monounsaturated Oils: Vegetable Oil and Extra Virgin Olive Oil
6 Comparing Fat and Fat Substitutes
7 Effect of Solid Versus Liquid Fat on Quality of a Baked Product
8 Preparation of Mayonnaise Variations
9 Melting Points of Fats
10 Evaluation of Oxidative Rancidity
11 Fritters
12 Salad Dressings
UNIT 16 CAKES
1 Effect of Leavening Agent on Shortened Cakes
2 Effect of Sweeteners on Shortened Cakes
3 Effect of Fats on Shortened Cakes
4 Effect of Flour Type on Cake
5 Comparison of Foam Cakes
6 Preparation of Selected Cakes
UNIT 17 PASTRY
1 Effect of Type of Fat
2 Effect of Type of Flour
3 Effect of Extent of Manipulation
4 Comparison of Commercial Pie Pastries
5 Preparation of Various Pies
UNIT 18 CANDY
1 Objective Testing Methods
2 Preparation of Fondant
3 Preparation of Fudge
4 Using Sugar Substitutes in Preparation of Noncrystalline Candy
5 Evaluation of Nonnutritive Sweeteners
6 Preparation of Noncrystalline Candies
7 Chocolate Covered Cherries
UNIT 19 FROZEN DESSERTS
1 Vanilla Ice Cream
2 Comparing Sherbet and Low-Fat Ice Cream
3 Non-Agitated Frozen Desserts
UNIT 20 BEVERAGES
1 Coffee Brewing Methods
2 Comparison of Instant Coffees
3 Comparison of Teas
4 Effect of Acid on Tea
5 Comparison of Chocolate and Cocoa Beverages
6 Preparation of Selected Beverages
APPENDIX A OBJECTIVE TESTS AND TEMPLATES
Basic Procedure to Calibrate a Dial Stem Thermometer
Linespread Test
Percent Sag Test
Calculating Labor Cost of a Menu Item
Linespread Diagram
Cooking Record
APPENDIX B INSTRUCTOR GUIDE
APPENDIX C FIGURES, TABLES, GRAPHS
APPENDIX D RECIPE INDEX
GLOSSARY
1 Paired Comparison Test
2 Triangle Test
3 Ranking Test
4 Identification of Primary Tastes
5 Evaluation of Seasonings
6 Basic Recipe for Spiced Applesauce
UNIT 2 FOOD PREPARATION BASICS: MEASURING TECHNIQUES AND ENERGY TRANSFER
1 Commonly Used Measurements
2 Measuring Techniques for Flour
3 Measuring Techniques for Sugar
4 Measuring Techniques for Fats
5 Measuring Techniques for Liquids
6 Effect of Pan Surface Characteristics on Energy Transfer
7 Effect of Container Shape on Energy Transfer
8 Using Transfer of Heat with a Microwave Oven
UNIT 3 MEAT
1 Comparison of Beef, Veal, Pork, and Lamb
2 Comparison of Select and Choice Beef
3 Comparison of Connective Tissue in Meat Using Dry-Heat Method
4 Effect of Tenderizers on Meat
5 Comparison of Patty Products
6 Comparison of Protein Products Used in Stir-Fry
7 Various Techniques for Meat Preparation
UNIT 4 POULTRY
1 Comparison of Store Brand and National Brand Chicken
2 Turkey Deli Meat Comparison
3 Various Techniques for Poultry Preparation
UNIT 5 FISH AND SHELLFISH
1 Coagulation of Fish Protein by Heat—Comparison of Fresh and Frozen Fish
2 Selected Seafood Dishes
UNIT 6 MILK
1 Sampling of Milk Products
2 Sampling of Yogurt Products
3 Coagulation of Fresh Whole Milk
4 Vanilla Pudding
5 Milk Foams
6 Using Fresh and Evaporated Milk
UNIT 7 CHEESE
1 Cheese Display
2 Effect of Heat on Cheeses
3 Preparation of Cottage Cheese
4 Cheese Sauces
5 Selected Cheese Dishes
UNIT 8 EGGS
1 Quality of Raw Eggs
2 Hard-Cooked Fresh and Deteriorated Eggs
3 Scrambled Eggs
4 Baked Custard
5 Factors Influencing Egg White Foams
6 Preparation of Angel Food Cake Using Egg Foams
7 Preparation of Brownies Using Egg Substitutes
8 Meringues
9 Selected Egg Dishes
UNIT 9 VEGETABLES AND FRUIT
1 Enzymatic Oxidative Browning
2 Effect of Cooking Medium on Apples
3 Effects of Cooking Treatments on Vegetable Pigments
4 Factors that Affect Chlorophyll
5 Preparation of Applesauce—Effects of Apple Variety and Cooking Medium
6 Fresh Fruits as Ingredients in Food Preparation
7 Fresh Vegetables as Ingredients in Food Preparation
UNIT 10 LEGUMES
1 Preparing Dried Legumes
2 A Variety of Legume Preparations
UNIT 11 CEREALS AND FLOURS
1 Market Forms of Oatmeal Cereals
2 Comparison of Types of Rice
3 Comparison of Types of Pasta
4 Preparation of Gluten Ball
5 Cereals as Ingredients in Food Preparation
UNIT 12 STARCHES AND SAUCES
1 Vanilla Cornstarch Puddings
2 Effect of Starch Variety on Lemon Pie Filling
3 Effect of Type of Starch on Viscosity of Starch Pastes
4 Effect of Acid and Sugar on Viscosity of Starch Pastes
5 Evaluation of White Sauces
6 Preparing a Roux
UNIT 13 QUICK BREADS
1 Chemical Leaveners
2 Leavening by Air
3 Effect of Egg Protein on Popovers
4 Effect of Manipulation and Flour Type on Muffins
5 Effect of Manipulation on Biscuits
6 Effect of Sugar on Corn Bread
7 Leavening by Steam: Cream Puff Shells
8 Preparation of Various Quick Breads
UNIT 14 YEAST BREADS
1 Preparation of Yeast Breads by Various Methods
2 Preparation of Various Yeast Breads
UNIT 15 FATS AND OILS
1 Comparison of Selected Commercial Fat Products Used as Spreads
2 Effect of Coating on Fat Absorption
3 Effect of Cooking Time on Fat Absorption
4 Comparing Stir-Fry and Oven-Fry Cooking Methods
5 Polyunsaturated Versus Monounsaturated Oils: Vegetable Oil and Extra Virgin Olive Oil
6 Comparing Fat and Fat Substitutes
7 Effect of Solid Versus Liquid Fat on Quality of a Baked Product
8 Preparation of Mayonnaise Variations
9 Melting Points of Fats
10 Evaluation of Oxidative Rancidity
11 Fritters
12 Salad Dressings
UNIT 16 CAKES
1 Effect of Leavening Agent on Shortened Cakes
2 Effect of Sweeteners on Shortened Cakes
3 Effect of Fats on Shortened Cakes
4 Effect of Flour Type on Cake
5 Comparison of Foam Cakes
6 Preparation of Selected Cakes
UNIT 17 PASTRY
1 Effect of Type of Fat
2 Effect of Type of Flour
3 Effect of Extent of Manipulation
4 Comparison of Commercial Pie Pastries
5 Preparation of Various Pies
UNIT 18 CANDY
1 Objective Testing Methods
2 Preparation of Fondant
3 Preparation of Fudge
4 Using Sugar Substitutes in Preparation of Noncrystalline Candy
5 Evaluation of Nonnutritive Sweeteners
6 Preparation of Noncrystalline Candies
7 Chocolate Covered Cherries
UNIT 19 FROZEN DESSERTS
1 Vanilla Ice Cream
2 Comparing Sherbet and Low-Fat Ice Cream
3 Non-Agitated Frozen Desserts
UNIT 20 BEVERAGES
1 Coffee Brewing Methods
2 Comparison of Instant Coffees
3 Comparison of Teas
4 Effect of Acid on Tea
5 Comparison of Chocolate and Cocoa Beverages
6 Preparation of Selected Beverages
APPENDIX A OBJECTIVE TESTS AND TEMPLATES
Basic Procedure to Calibrate a Dial Stem Thermometer
Linespread Test
Percent Sag Test
Calculating Labor Cost of a Menu Item
Linespread Diagram
Cooking Record
APPENDIX B INSTRUCTOR GUIDE
APPENDIX C FIGURES, TABLES, GRAPHS
APPENDIX D RECIPE INDEX
GLOSSARY
Compare Buying Options
{{collapseContainerClosed['compare-buying-options'] ? 'Show More' : 'Show Less'}}
Each MindTap product offers the full, mobile-ready textbook combined with superior and proven learning tools at one affordable price. Students who purchase digital access can add a print option at any time when a print option is available for their course.
This Cengage solution can be seamlessly integrated into most Learning Management Systems (Blackboard, Brightspace by D2L, Canvas, Moodle, and more) but does require a different ISBN for access codes. Please work with your Cengage Learning Consultant to ensure the proper course set up and ordering information. For additional information, please visit the LMS Integration site.
This Cengage solution can be seamlessly integrated into most Learning Management Systems (Blackboard, Brightspace by D2L, Canvas, Moodle, and more) but does require a different ISBN for access codes. Please work with your Cengage Learning Consultant to ensure the proper course set up and ordering information. For additional information, please visit the LMS Integration site.
Standalone Digital Access — Ultimate Value
Recommended and most popular
- ISBN-10: 8214455103
- ISBN-13: 9798214455105
- RETAIL $84.95
Textbook Only Options
Traditional eBook and Print Options
- ISBN-10: 0357974204
- ISBN-13: 9780357974209
- RETAIL $84.95
- ISBN-10: 0357974190
- ISBN-13: 9780357974193
- RETAIL $102.95
Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.
FOR STUDENTS
MindTap for Brown's Understanding Food: Principles and Preparation with Lab Manual, 1 term Instant Access
ISBN: 9798214455105
MindTap for Brown's UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION with Lab Manual, 7th Edition, is the digital learning solution that powers students from memorization to mastery. It gives you complete control of your course to provide engaging content, challenge every individual and build their confidence. Empower students to accelerate their progress with MindTap. MindTap: Powered by You.
MindTap for Brown's UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 7th Edition, gives you complete ownership of your content and learning experience. Customize the interactive syllabi, emphasize the most important topics and add your own material or notes in the eBook. MindTap's Diet and Wellness Plus app enables students to track diet and activities, generate reports and gain a better understanding of how nutrition and lifestyle choices relate to personal health goals.