Food Fundamentals This page intentionally left blank Food Fundamentals tenth edition Margaret McWilliams, Ph.D., R.D. Professor Emerita California State University, Los Angeles Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City São Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editorial Director: Vernon Anthony Senior Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Manager: Thomas Hayward Assistant Marketing Manager: Alicia Wozniak Senior Marketing Assistant: Les Roberts Production Manager: Holly Shufeldt Senior Art Director: Jayne Conte Cover Designer: Bruce Kenselaar Cover Image: Shutterstock Full-Service Project Management and Composition: Integra Software Services Pvt. Ltd. Printer/Binder: Edwards Brothers Cover Printer: Lehigh-Phoenix Color Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on the appropriate page within text. Copyright © 2013, 2009, 2006 by Pearson Education, Inc. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, One Lake Street, Upper Saddle River, New Jersey 07458, or you may fax your request to 201-236-3290. Many of the designations by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations have been printed in initial caps or all caps. Library of Congress Cataloging-in-Publication Data McWilliams, Margaret. Food fundamentals / Margaret McWilliams.—10th ed. p. cm. ISBN-13: 978-0-13-274773-8 (alk. paper) ISBN-10: 0-13-274773-1 (alk. paper) 1. Food. 2. Cooking. I. Title. TX354.M28 2013 641.3—dc23 2011048701 10 9 8 7 6 5 4 3 2 1 ISBN 10: 0-13-274773-1 ISBN 13: 978-0-13-274773-8 Brief Contents Preface xv Acknowledgments xvii section one Foundation for Food Study 1 Food for Today 3 2 Nutrition and Food 15 3 Food safety 29 section Two Food Preparation 4 Factors in Food Preparation 57 5 Vegetables 73 6 Fruits 107 7 salads and salad Dressings 131 8 Fats and oils 153 9 Carbohydrates: sugar 173 10 Carbohydrates: starches and Cereals 189 11 Proteins: Milk and Cheese 217 12 Proteins: Eggs 247 13 Proteins: Meats, Poultry, and Fish 277 14 Leavening Agents 319 15 Basics of Batters and Doughs 329 16 Breads 345 17 Cakes, Cookies, and Pastries 363 18 Beverages 385 19 Preserving Food 409 section Three Food in the Context of Life 20 Menu Planning and Meal Preparation 425 21 Meal service and Hospitality 443 Appendix A The Metric system 459 Appendix B some Food Additives 463 Glossary 469 Index 479 v Contents Preface xv Acknowledgments xvii section one Minerals 17 Foundation for Food Study 1 Vitamins 18 Dietary Reference Intakes 20 Achieving Good Nutrition 20 1 Dietary Guidelines for Americans, 2010 20 MyPlate 23 Food for today 3 Cultural Accent—The Chinese Food Pagoda 25 Chapter Contents 3 Buying Good Nutrition 25 Key Concepts 3 Industry Insight—Trans Fatty Acids 25 Retaining Nutrients in Food 26 Introduction 3 Summary 26 Food Patterns 4 Study Questions 27 Dining Venues 4 Selected References 27 Cultural Accent—Flavors from Abroad 6 Food Choices 6 Impact on Health 7 3 Industry Insight—Food for Health 7 Determinants of Palatability 8 Food safety 29 Aroma 8 Chapter Contents 29 Taste 8 Color 8 Key Concepts 29 Science Note—Anatomy of Flavor 9 Introduction 29 Texture 9 Potential Microorganisms in Foods 31 Overall Appearance/Presentation 9 Types of Microorganisms 31 Judging Food 9 Agricultural Insight—Mad Cow Disease 31 Subjective (Sensory) Evaluation 10 Food-Borne Illnesses 32 Objective Evaluation 10 Bacterial Poisoning 32 Career Opportunities for Food Professionals 11 Industry Insight—TSP 36 Summary 12 Science Note—PH, Temperature, Study Questions 12 and Osmosis 37 Selected References 12 Viral Poisoning 39 Parasites 39 Cultural Accent—Soy Sauce 39 2 Contaminants in Fish 40 Sources and Control of Microorganisms 41 nutrition and Food 15 Why the Concern? 42 Chapter Contents 15 Addressing the Problem 42 Key Concepts 15 Industry Insight—HACCP 43 Nutrition, the Ultimate Application of Food 15 Food Handler Hygiene 44 Carbohydrates 16 Kitchen Sanitation 44 Lipids 16 Cooking Temperatures 45 Proteins 16 Storage Conditions and Practices 46 vi vii contents Control of Food Waste 47 5 Short Term 47 Long Term 48 Vegetables 73 Additives 48 Chapter Contents 73 What Are Additives? 48 Why Are Additives Used? 49 Key Concepts 73 How Are Additives Categorized? 49 Classification 74 Incidental Contaminants 50 Survey of Vegetables 75 Natural Toxicants 51 Cultural Accent—Chili Peppers 80 Summary 52 Industry Insight—Biotechnology 81 Study Questions 52 Aspects of Palatability 82 Selected References 52 Texture and Structure 82 Flavor 82 section Two Science Note—Structure of Plant Foods 82 Food Preparation 55 Color 83 Science Note—Pigments 84 4 Nutrient Content 85 Harvesting and Marketing 87 Factors in Food Preparation 57 Selection 89 Chapter Contents 57 Fresh Vegetables 89 Canned and Frozen Vegetables 91 Key Concepts 57 Storage 93 Basic Equipment 57 Preparation Equipment 57 Vegetables in Menu Planning 93 Cooking Equipment 58 Ingredient Highlight—Broccolini 93 Industry Insight—Cutlery 59 Factors in Vegetable Cookery 94 Cultural Accent—Woks to Omelet Nutrient Retention 94 Pans 60 Texture 95 Measuring Ingredients 61 Color 96 Dry Ingredients 61 Flavor 97 Fats and Oils 62 Preparation Procedures for Fresh Vegetables 98 Liquids 63 Preliminary Steps 98 Safety in the Kitchen 63 Boiling 98 Temperatures in Food Preparation 64 Steaming 98 Freezing Temperatures 64 Simmering 99 Intermediate Temperatures 65 Broiling 101 Boiling Temperatures 65 Baking or Oven Roasting 101 Industry Insight—AFGP 66 Frying 101 Frying Temperatures 67 Stir-Frying or Panning 102 Other Techniques 102 Thermometers 68 Judging Points—Cooked Fresh Principles of Heating Foods 69 Vegetables 103 Conduction 69 Preparing Canned and Frozen Vegetables 103 Convection 69 Canned Vegetables 103 Radiation 69 Frozen Vegetables 103 Science Note—Heating by Microwaves 69 Adding Interest 104 Summary 70 Summary 104 Study Questions 71 Study Questions 105 Selected References 71 Selected References 105 viii contents 6 Color 135 Ingredient Highlight—Olives 136 Flavor 137 Fruits 107 Texture 137 Chapter Contents 107 Cultural Accent—Parsley, Italian Parsley, or Key Concepts 107 Cilantro? 137 Classification 107 Types of Salads 138 Berries 108 Fruit Salads 138 Citrus 108 Vegetable Salads 139 Industry Insight—Products and By-Products 109 Industry Insight—Safety of Fresh Produce 140 Drupes 110 Gelatin Salads 141 Grapes 110 High-Protein Salads 141 Melons 110 Garnishes 141 Pomes 111 Principles of Preparation 142 Tropical and Subtropical Fruits 112 Washing 142 Pigments 112 Handling of Greens 142 Science Note—Turgor 143 Composition of Fruits 113 Assembling a Salad 144 Nutritive Value 115 Preparing Gelatin Salads 144 Marketing Aspects 116 Science Note—Gelatin Gels 145 Selection 117 Serving Salads 146 Fresh Fruits 117 Judging Points—Salad Preparation 147 Ingredient Highlight—Gra–pple® 119 Salad Dressings 147 Canned and Frozen Fruits 119 Temporary Emulsions 147 Cultural Accent—Fruits from Afar 121 Semipermanent Emulsion 147 Dried Fruits 123 Permanent Emulsion 148 Storage in the Home 123 Science Note—“Safe” Mayonnaise 149 Preparation 124 Cooked Salad Dressings 149 Raw Fruits 124 Varying Salad Dressings 149 Simmered Fruits 124 Industry Insight—Diet Salad Dressings 150 Science Note—Osmotic Pressure 125 Evaluating Salad Dressings 150 Other Preparation Procedures 126 Summary 150 Preparation Using Canned and Frozen Fruits 126 Study Questions 150 Judging Points—Fresh Fruits 127 Selected References 151 Summary 127 Study Questions 128 8 Selected References 128 Fats and oils 153 7 Chapter Contents 153 Key Concepts 153 salads and salad dressings 131 Controversial Ingredients 153 Chapter Contents 131 Types of Fats and Oils 154 Key Concepts 131 Lard 154 The Nutritional Perspective 132 Butter 154 Planning Salads 132 Cultural Accent—Ghee 154 Role in the Meal 132 Margarine 155 Tossed or Composed 133 Whipped Spreads 155 Arrangement and Shape 134 Nutrition Input—Cholesterol and Special Spreads 156 ix contents Shortenings 156 Consumer Alert—Corn Syrup Controversy 177 Salad Oils 156 Ingredient Highlight—Honey 177 Cooking Sprays 156 Other Sweeteners 178 Ingredient Highlight—Specialty Oils 158 Sweetening Power 179 Technology of Fats 158 Reactions of Sugars 179 Origin of Fats 158 Hydrolysis 179 Science Note—Chemistry of Fats 158 Industry Insight—Fructooligosaccharides 179 Rendering 160 Science Note—Mono- and Disaccharides 180 Refining 160 Science Note—Caramelization Reactions 181 Hydrogenating 160 Caramelization 181 Blending and Tempering 160 Types of Candies 181 Science Note—Fat Crystals 161 Crystalline Candies 182 Winterizing 162 Amorphous Candies 184 Storing Fats 162 Science Note—Saturated and Supersaturated Selecting Fats 162 Solutions 184 Spreads 162 Judging Points—Crystalline Candies 185 Frying 163 Judging Points—Amorphous Candies 185 Salad Dressings 164 Cultural Accent—Turkish Delight 186 Baked Products 165 Summary 186 Industry Insight—Fat Substitutes 166 Study Questions 187 Selected References 187 Functions in Food Preparation 166 Palatability 166 Textural Influences 167 10 Cooking Medium 167 Performance of Fats in Food Preparation 167 Carbohydrates: starches and Cereals 189 Shortening Value 167 Frying 168 Chapter Contents 189 Judging Points—Deep-Fat Frying 169 Key Concepts 189 Science Note—Chemical Changes in Fats 169 Starch, a Key Polysaccharide 189 Summary 170 Sources 189 Study Questions 170 Starch in Food Preparation 190 Selected References 171 Dextrinization 190 Gelatinization 190 Science Note—A Chemical and Physical 9 Portrait 192 Factors Influencing Properties 193 Carbohydrates: sugar 173 Starch Gels 196 Science Note—Chemical Degradation 197 Chapter Contents 173 Industry Insights—Freeze–Thaw Stability Key Concepts 173 of Starch 198 Introducing the Carbohydrates 173 Starch Products 198 Sugars in the Marketplace 174 Ingredient Highlight—Hi-maize® Resistant Granulated Sugar 174 Starch 199 Powdered (Confectioner’s) Sugar 175 Starch Cookery 200 Raw Sugar 175 White Sauces 200 Brown Sugar 175 Judging Points—White Sauces 201 Maple Sugar and Maple Syrup 176 Gravies 201 Molasses 176 Cream Soups 202 Corn Syrup 176 Judging Points—Cream Soup 202