copyright © 2010 delmar, cengage learning. all rights reserved. unit 33 food science explore the...

Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED.

Unit 33Food Science

Explore the nutrient requirements for human health and the processes used in food science to ensure an adequate and wholesome food supply.


Nutritional Needs

• Carbohydrates—main source of energy• Fats—source of energy; used to transport

fat soluable vitamins• Proteins—needed to rebuild cells. 3-5% of

your body’s protein is rebuilt each day• Vitamins—see chart on page 675• Minerals—see chart on page 676• Water—water is the universal __________


Food Pyramid

Figure 33-1 The nutrition pyramid indicates the range in number of daily servings for each major

food group as required for a healthful diet.


Major World Food Customs

• General– Habits reflect what is readily available– Technology also plays a role in availability

• Examples– Southeast Asia: A lot of rice– Mexico: Corn-related foods

Why are these foods popular within their country?


Methods of Food Processing, Preserving, and Storing

• Processing and preserving– Main objective: Stabilize raw commodities– Refrigeration key to many methods– Dehydrofreezing: Processing technique


Methods of Food Processing, Preserving, and Storing

• Preserving– Main goal: Slow deterioration– Fermenting and pickling: One of oldest methods– Canning: Popular technique– Dehydration: Also popular

• Storing– Humidity an important factor

Taste test time!


Food Preparation Basics

• Basic cooking methods– Dry heat– Moist heat What’s the difference? What

types of food do you cook each way?


Food Preparation Basics

• Cooking appliances– Pressure cookers– Crockpots and oven bags– Tabletop conventional ovens– Microwave ovens– Convection ovens– Dehydrators– Smokers


Food Products from Crops

• Fruits, vegetables, and nuts• Cereal grains• Oil crops

How are these products processed?


Food Products from Animals

• Meat products– Beef– Sheep– Hogs– Poultry– Fish

• Dairy products


Food Products from Animals

• Milk and milk products– Water– Protein– Milk fat– Lactose– Minerals– Vitamins– Processed milk products

What are each of these?


Beef and Sheep

• What are the steps in slaughter?– Rendering insensible– Bleeding out– Removal of hide– Removal of viscera and offal– Split the carcass– Aging period

Where does the beef go after the aging period?


Hogs

• What are the steps in slaughter?– Rendered insensible– Bleeding out– Plunging in water – De-hairing– Wash and singe– Evisceration– Removal of leaf fat


Poultry

• What are the steps in slaughter?– Rendered insensible– Bleeding out– Feathers removed– Washed and eviscerated– Giblets cleaned– Cooling


Kosher

• Means right and proper• Type of animal processing based on the

religious ritual of the Jewish faith.

• How long can kosher meat be held? How often does it have to be washed?


Major Cuts of Meat

• http://www.virtualweberbullet.com/meatcharts.html

http://www.virtualweberbullet.com/meatcharts.html

http://www.virtualweberbullet.com/meatcharts.html


Waste By-Products

• Hides• Fats• Variety meats• Hair• Horns and hooves• Blood

Make a chart of items that can be made from the waste by-productsPage 696


Waste By-Products

• Meat scraps and muscle tissue• Bones• Intestines and bladders• Glands• Collagen• Stomach contents

Make a chart of items that can be made from the waste by-productsPage 696


Emerging Food Developments

• Fruit-shaped beeswax sensor for fruit• Reduced-cholesterol eggs• Reduced-cholesterol poultry

copyright © 2010 delmar, cengage learning. all rights reserved. unit 33 food science explore the...

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