Transcript Presentation

Unit 33
Food Science
Explore the nutrient requirements for human
health and the processes used in food science to
ensure an adequate and wholesome food supply.
Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED.
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 __________
Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED.
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.
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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?
Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED.
Methods of Food Processing,
Preserving, and Storing
• Processing and preserving
– Main objective: Stabilize raw commodities
– Refrigeration key to many methods
– Dehydrofreezing: Processing technique
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Methods of Food Processing,
Preserving, and Storing
• Preserving
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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!
Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED.
Food Preparation Basics
• Basic cooking methods
– Dry heat
– Moist heat
What’s the difference? What
types of food do you cook
each way?
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Food Preparation Basics
• Cooking appliances
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Pressure cookers
Crockpots and oven bags
Tabletop conventional ovens
Microwave ovens
Convection ovens
Dehydrators
Smokers
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Food Products from Crops
• Fruits, vegetables, and nuts
• Cereal grains
• Oil crops
How are these products
processed?
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Food Products from Animals
• Meat products
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Beef
Sheep
Hogs
Poultry
Fish
• Dairy products
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Food Products from Animals
• Milk and milk products
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Water
Protein
Milk fat
What are each of these?
Lactose
Minerals
Vitamins
Processed milk products
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Beef and Sheep
• What are the steps in slaughter?
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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?
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Hogs
• What are the steps in slaughter?
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Rendered insensible
Bleeding out
Plunging in water
De-hairing
Wash and singe
Evisceration
Removal of leaf fat
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Poultry
• What are the steps in slaughter?
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Rendered insensible
Bleeding out
Feathers removed
Washed and eviscerated
Giblets cleaned
Cooling
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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?
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Major Cuts of Meat
• http://www.virtualweberbullet.com/meatcha
rts.html
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Waste By-Products
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Hides
Fats
Variety meats
Hair
Horns and hooves
Blood
Make a chart of
items that can be
made from the
waste byproducts
Page 696
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Waste By-Products
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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 byproducts
Page 696
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Emerging Food Developments
• Fruit-shaped beeswax sensor for fruit
• Reduced-cholesterol eggs
• Reduced-cholesterol poultry
Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED.