Description: Goals. Food Handling, Laboratory, and Measurement Practices. Professional Appearance. Laboratory Procedures. Measurement. Sensory Quality. Beverage Solutions. Coffee and Tea. Solutions and Ice Crystallization. Water Crystallization: Frozen Desserts. Sugar Solutions and Crystallization. Sugar Solutions. Microscopic Examination of Sugar Crystallization. Fats and Oils. Fats, Emulsions, and Salads. Fat as a Frying Media. Milk, Cream, and Milk Products. Milk and Cream. Cocoa. Cheese. Cheese Preparation. Natural vs. Processed Cheese in Preparation. Eggs. Proteins. Safety. Egg White Foams. Meat. Meat and Poultry. Fish. Gelatin. Starches and Cereals. Cereals. Starchy Sauces and Desserts. Fruits. Vegetables. Batters. Flours. Baking Powders and Baking Soda. Batters. Drop Batters. Drop Batters: Muffins. Cakes with Shortening. Sponge, Angel, and Chiffon Cakes. Doughs. Soft Dough: Biscuits. Stiff Dough: Pastry. Soft Dough: Yeast Doughs. Soft and Stiff Dough: Cookies. Stiff Dough: Noodles. Food Preservation and Food Safety. Food Preservation: Canning. Food Preservation: Freezing. Experimental Laboratory in Food Science. Appendix A. Appendix B.

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