Chapter
1.1.1.1. Monosaccharides-Simple sugars
1.1.1.2. Disaccharides-Sugars
1.1.1.3. Polysaccharides-Complex sugars
1.3.3. A Good Balanced Energy Portfolio
1.5.1. Carbohydrate Metabolism
1.5.2. Lipid (Fat) Metabolism
1.5.3. Protein Metabolism
2.1. Solids, Liquids, and Gases
2.5.1. Molecular Mobility and Glass Transition
Chapter 3: Taste, Flavor and Aroma
3.2. Sense of Smell: The Olfactory System
3.3. Volatility and Aroma Notes
3.6.1. Natural and Artificial Flavorings
3.9. Reactions Affecting Flavor
3.10. Tasting Notes: Food-Pairing
Chapter 4: Protein Biochemistry
4.1. Amino Acids: The Building Blocks of Proteins
4.1.2. Four Levels of Structure Determine the Shape of Proteins
4.1.3. Globular and Fibrous Proteins
4.2.1. Protein Aggregation: Coagulation and Gelation
4.2.1.1. Role of cross-linking in the gel structure
4.2.1.2. Factors affecting gelation/coagulation
4.4.3.1. Aspic and fish jellies
Chapter 5: Energy and Food
5.3. Scaling Recipes: Surface-to-Volume Ratio's
5.3.1. Heat and Surface-to-Volume Ratio's
5.3.2. Drying and Surface-to-Volume Ratio's
Chapter 6: Crystallization
6.1. Controlling the Size
6.4. Fats and Oils: Triglycerides
6.5.1. Controlling Crystal Size
6.5.2. Preventing/Limiting Crystal Formation
6.6.2. Tempering/Pre-crystallization
7.1. Elasticity, Viscosity, and Viscoelasticity
7.2. Solutions, Colloids, Suspensions, Gums, Gels, and Thickeners
7.2.2.1. Hydrocolloids: Gels and sols
7.2.2.2.1. Emulsifiers and stabilizers
Split, coalesce, separation of emulsions
7.2.2.3.2. Gelatine foams
7.2.2.3.6. Leavening agents
7.2.2.3.7. Sauce and puree foams
7.2.4. Gums, Gels, and Thickeners
7.2.4.1. Gums, gels, and gelation
Chapter 8: Acids and Bases
8.1. Acidic/Base Foods Versus Acid/Base Forming Foods
8.2. Cooking With Acids and Alkalis
Chapter 9: Hydrolysis, Oxidation, and Reduction
9.2. Oxidation and Reduction
9.4.1. The Orléans Process
9.4.3. Submerged Cultures
9.4.4. Vinegars for Everyone
9.4.4.2. Balsamic vinegar
9.4.4.7. Distilled vinegars
9.4.4.9. Macerated herb vinegars
10.1. Baking Ingredients and Their Usage
10.1.2. Proteins and Gluten
10.1.5. Flour Bleaching and Maturing
10.1.6.1. Physical or mechanical leavening
10.1.6.2. Chemical leavening
10.1.6.3. Biological leavening: yeast
10.1.6.3.1. Yeast equivalents
10.1.7. Carbohydrates and Sugars
10.1.8. Other Ingredients of Bread
10.3. Staling of Bakery Products
Chapter 11: Milk and Dairy
11.1. Nonfermented Dairy Products
11.1.1.1. Milk proteins: Caseins proteins
11.1.1.2. Milk proteins: Serum or whey proteins
11.1.1.3. Pasteurization and sterilization
11.1.1.5. Concentrated milks
11.1.3.1. Two types of ice cream
11.1.4. Noncultured Butter
11.1.4.1. Clarified butter
11.1.4.2. Butter in cooking
11.2. Fermented Dairy Products
11.2.1. Lactic Acid Bacteria: Lactobacillus and Lactococcus
11.2.3. Fermented/Cultured Milks and Creams
11.2.3.3. Sour/soured cream
11.2.4. Cooking Cultured/Fermented Milks and Creams
11.3.1.1. The milk: Pasteurized or raw
11.3.1.2. Definition of raw milk
11.3.1.3. Starter culture/bacteria
11.3.1.7. Salting and brining
11.3.1.9. Cheese microbes
11.3.1.10. How are the holes in cheese made?
11.3.1.11. How is cheese classified?
11.3.1.12. Cooking with cheese
11.3.1.13. Cheese: Love or hate them
11.4.1. Free Range and Industrialization
11.4.2. The Egg: Its Physical, Protein and Nutritional Value
11.4.3. Good and Bad Eggs
11.4.4. Handling and Storage
11.4.5. Effects of Heat and Time on Eggs: Protein Coagulation
11.4.5.1. Adding ingredients to eggs
11.4.5.2. Starch as a stabilizer
Chapter 12: Meat: Food and Science of the Animal Kingdom
12.1. Physical Composition of Muscle Meat
12.1.1.2. White muscle fibers
12.1.1.3. Red muscle fibers
12.1.1.4. White meat and dark fiber variations
12.1.1.5. Muscle fiber physiology
12.1.1.5.1. The muscle cell
12.1.2. Connective Tissues
12.1.2.1. Adipose: Lipids/fats
12.1.2.2. Areolar (loose)
12.1.2.3. Dense tissue (tendons and ligaments)
12.1.5. By-Products: Offal
12.2. Biochemical Composition of Meat
12.2.1.1. Myofibrillar proteins in muscle meat
12.2.1.2. Sarcoplasmic proteins in meat
12.2.1.3. Stromal or connective tissue proteins in meat
12.2.3. Carbohydrates, vitamins, and minerals
12.2.4. Pre-Slaughter Handling
12.3. Post-Mortem: From Flesh to Meat
12.3.2. Rigor-Mortis-Protein Changes
12.3.3. Water Holding Capacity
12.3.4. Meat Color-Myoglobin and Oxidation
12.3.5.1. PSE meat-Pale, soft, exudative meat
12.3.5.2. DFD meat-Dark, firm, dry meat
12.4. Quality, Eatability, and Flavor
12.4.2. Muscle Enzymes at Work
12.4.3. Wet and Dry Aging
12.4.4. Water Holding Capacity
12.5. Humane and Inhumane Meat Production
12.5.1. Controversies in Modern Meat Production Practices
12.5.2. Hormones and Antibiotics
12.6.1. Spoilage by Bacteria and Moulds
12.6.1.2. Escherichia coli
12.6.1.4. BSE: Mad cow disease
12.6.2. Fat Oxidation and Rancidity
12.7. The Storage of Meats
12.7.1. Freezing and Refrigeration
12.7.1.2. Fat oxidation and rancidity in frozen meat
12.9. The Cooking of Meat
12.9.1. Denaturation, Coagulation, and Gelation of Meat Proteins
12.9.2. Effect of Heat on Meat
12.9.2.1. Cooking temperatures
12.9.2.1.1. Myofibrillar proteins, 50%-55% of total muscle protein
12.9.2.1.2. Sarcoplasmic proteins, 30%-34% of total muscle protein
12.9.2.1.3. Stromal proteins, 10%-15% of total muscle protein
12.9.2.1.4. Meat temperature charts
12.9.2.2. A note on sous vide
12.9.3. Effect of Heat on Meat Fat
12.9.4. Marinating, Brining and Tenderizing Meat
Chapter 13: Fish and Shellfish
13.1. Fish Anatomy/Morphology
13.1.1. Bones/Cartilage and Innards
13.1.2. Muscle and Collagen
13.2. Species Identification
13.3. Classification and Identification
13.3.1. Bony Fishes (Osteichthyes)
13.3.1.1. Ray-finned fish-(Actinopterygii)
13.3.1.2. Lobe-finned fishes (Sarcopterygii)
13.3.2. Jawless Fish (Agnatha)
13.3.3. Cartilaginous Fishes (Chondrichthyes)
13.3.3.1. Sharks, rays and skates (Elasmobranchii)
13.3.3.2. Chimaeras (Chimaeriformes)
13.6.1.3. Bivalves' adductor muscle
13.6.2. Crustaceans: Shrimps, Lobsters, Crabs, and Relatives
13.6.2.1. Molting and seasonal quality
13.6.2.2. Crustacean color
13.8. Quality of Fish and Shellfish
13.8.1. Fresh and Frozen Fish
13.8.2. Shellfish: Choosing and Handling
13.9. Perishability of Seafood
13.9.1.1. Toxic metals and pollutants
13.9.1.2. Infectious and toxin-producing microbes
13.10. Potential Carcinogens
13.10.1. The Flavor and Quality of Fish and Shellfish
13.10.3. Cooking Shellfish
13.10.3.1. Mollusc texture
13.10.3.2. Mollusc flavor
13.10.3.3. Cephalopods-squid and octopus
13.11. Preserving Fish and Shellfish
13.11.5. Fish and Shellfish Eggs
13.11.5.4. Other "caviars"
Chapter 14: Fruits, Vegetables, Herbs, and Spices
14.1. Plant Structure: Physiology
14.2.1. Cellulose and Lignin
14.3.1. Green Chlorophylls
14.3.2. Yellow, Orange, and Red Carotenoids
14.3.3. Red and Purple Anthocyanins
14.3.4. Pale Yellow Anthoxanthins
14.3.5. Red and Yellow Betains
14.4. Plants: Definitions and Classifications
14.4.1. The Botanical Classification of Crops
14.4.2. Descriptive Classification of Crops
14.4.3. Agricultural Classification of Plants
14.5. Fruits: Reproduction and Ripening
14.6.1. Preserving and Storing Aroma Compounds
14.7. Seasons and Fruit and Vegetables
14.8. Post-Harvest Considerations
14.8.1. Temperature Control
14.9. Plant Foods and Health
14.9.2. Fruit and Vegetable Fiber
14.9.3. Herbs, Spices and Essential Oils
14.9.4. Toxins in Selected Fruits and Vegetables
14.10. Discoloration and Enzymatic Browning
14.11. Fruit and Vegetable Flavors
14.12. Cooking Fresh Fruits and Vegetables
14.12.1. Heat and the Qualities of Fruits and Vegetables
14.12.1.1. Heat and texture
14.12.1.2. Heat and color
14.12.1.3. Heat and flavor
14.12.1.4. Heat and nutritional value
14.13. Pulverizing and Extraction
14.13.2. Fruit and Vegetable Foams, Emulsions and Ice Creams
14.14. Preserving Fruits and Vegetables
14.14.1. Flavored Oils, Vinegars, Syrups, and Alcohols
14.14.2. Drying and Freeze-Drying
14.14.3. Fermentation and Pickling
14.14.4. Sugar Preserves: Jams and Jellies
15.1. Making Sense: Flavor and Consistency
15.1.1. Obstructing the Movement of Water Molecules
15.2.1.1. Amylose and amylopectin
15.2.1.2. Swelling, gelation, thickening and congealing
15.2.1.3. Different starches and their characteristics
15.2.1.4. Cereal and grain starches
15.2.1.5. Roots and tuber starches
15.2.1.6. Modified starches as thickeners
15.2.1.7. The influence of other ingredients on starch sauces
15.2.2. Using Starches in Sauces
15.2.3. Other Thickening and Gelling Agents
15.2.3.1. Cloudy suspensions
15.2.3.2. Emulsions and droplets
15.2.3.3. Foams and bubbles
15.2.3.3.1. In more detail
15.2.4. Gelatine and Other Protein Thickeners
15.2.4.1. Other protein thickeners
15.2.5. Puree-Type Sauces
15.3. Emulsions as Sauces
15.3.1.1. Hollandaise sauce
15.3.2. Vinaigrette Emulsions
15.3.3. Milk and Cream Emulsions
Chapter 16: Lipids, Oils, Fats, and Extracts
16.1. Oils and Fats in Cooking
16.2.1. Smoking (Smoke) Point
16.3.1. Oxidative Rancidity
16.3.2. Hydrolytic Rancidity
16.4.1. General Properties of Essential Oils
16.4.2.1. Cold pressing (expression)
16.4.4.1. Perfumery and cosmetics
16.4.4.3. Cooking with essential oils
16.4.4.3.1. Why use essential oils in the kitchen
16.5. Bioactivity and Bioavailability of Oils
16.5.2. Absorption Through the Skin (Transdermal)
16.6. Adulteration of Oils
16.7. Authenticating Essential Oils
Chapter 17: Chocolate/Cacao
17.1. A Little Chocolate History
17.2. Cacao Bean Varieties
17.3.1. Fermentation and Drying
17.3.3. Grinding and Refining
17.3.5. Cooling and Solidifying
17.4.1. Kinds of Chocolate
17.6. Storage and Fat Bloom
17.7. Working With Chocolate
17.7.1. Chocolate Seizing
17.8. Chocolate and Health
Chapter 18: Tea and Coffee
18.2.2. Tea Leaf Processing: How Tea is Made
18.2.3.1. Chemical compounds
18.3.1. The Anatomy of the Coffee Cherry
18.3.2. The Processing of Coffee
18.4. Water for Making Tea and Coffee
18.4.1. Coffee Species/Varieties
18.4.1.1. Arabica varieties/cultivars
18.4.1.2. Robusta (coffee Canephora)
18.4.1.3. Coffea Liberica (Liberian)
18.4.1.4. Other coffee varieties
18.4.2. Tea, Coffee and Health
Chapter 19: Wine and Beer
19.1. Fermentation and Yeasts
19.2. Chemical and Physical Qualities of Alcohol
19.3. Metabolizing Alcohol
19.4. Alcoholic Beverages and Wooden Barrels
19.5.1. Wine: A Little History
19.5.2. Wine Grapes: Varieties and Clones
19.5.3.1. Crushing the grapes
19.5.3.3. Maturing and ageing
19.5.4. Speciality Wine Types
19.5.4.1. Fortified wines
19.6. Storing and Serving Wine
19.8.2.4.2. Cereal adjuncts
19.8.2.4.3. Boiling the wort
19.8.3. Storing and Serving Beer
20.1.1. Chemical Compounds Found in Agricultural Distillates
20.1.1.2. The heart or middle cut
20.1.3. The Column Still-Continuous Distillation
20.1.4. Finishing the Spirit
20.2. Varieties of Spirits
20.2.1. Eau de Vie and White Alcohols
20.2.8. Tequila and Mescal
20.2.10. Whiskies and Whiskeys
20.2.11. Bitters and Liqueurs, Bitters and Other Flavored Alcohols
20.2.12. Middle Ground-Chinese Jiu and Japanese Sake
Appendix A: Dietary Guidelines
A.1. UN (WHO/FAO): Dietary Recommendations/Nutritional Requirements
A.1.1. Macronutrients (Energy)
A.2. EU: Dietary Reference Values (DRVs)
A.2.1. Macronutrients (Energy)
A.3. US: Dietary Reference Intakes (DRIs)
A.3.1. Macronutrients (Energy)
A.4. Macronutrients: Energy Requirement Guidelines
A.4.1. Calculating Total Energy Expenditure (TEE)
A.4.1.1. Factorial approach
A.4.2. Average and Minimum Energy Guidelines
A.4.3. A Balanced Energy Portfolio
A.5. Micronutrients: The Small Stuff
A.5.2. Minerals and Trace Elements
Appendix B: Basic Organic Chemistry
B.1. Atoms, Elements, Molecules, Compounds and Mixtures
B.1.1.1. Outside the nucleus
B.2. So What's So Great About Carbon?
B.3. Hydrocarbon Compounds
B.4. The Building Blocks of Bio- and Food Chemistry
B.5.1. Electronegativity, Polar and Nonpolar Molecules
B.6. Chemical Categorisation and Functional groups
B.6.1. Classification Based on Structure
B.7. Chemical Reactivity Processes
B.7.4. Classification Based on Homologous and Functional Groups
B.7.5. Compounds Containing Hydrocarbons
B.7.5.4. Aromatic (cyclic) hydrocarbons
B.7.6. Compounds Containing Oxygen
B.7.6.4. Aldehydes and ketones
B.7.7. Compounds Containing Nitrogen
B.7.8. Compounds Containing Sulfur
B.7.9. Compounds Containing Other Elements
B.7.9.2. Aromatic organic compounds
B.8. Summary of Organic Chemistry
B.9. Summary of Functional Groups
Appendix C: Essential Oils
C.1. The Chemistry of Essential Oils
C.2. Summary of Essential Oils
Appendix D: A Note About Units of Measurement
Appendix E: Common Food pH Values
Food Science and the Culinary Arts
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
