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INTRODUCTION

INTRODUCTION. DEFINITION FOOD SCIENCE AND NUTRITION WEIGHTS AND MEASUREMENTS. FOOD SCIENCE. DEFINITIONS. Scientific study of raw food materials and their behavior during formulation, processing, packaging, storage and evaluation as consumer food product

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INTRODUCTION

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  1. INTRODUCTION DEFINITION FOOD SCIENCE AND NUTRITION WEIGHTS AND MEASUREMENTS

  2. FOOD SCIENCE

  3. DEFINITIONS • Scientific study of raw food materials and their behavior during formulation, processing, packaging, storage and evaluation as consumer food product • IFT – discipline in which biology, physical sciences and engineering are used to study the nature of foods, causes of deterioration and principles underlying food processing

  4. NUTRITION • How body uses food after we eat them to promote or maintain health • American Medical Association – the nutrients and other substances in food, their action, interaction, and balance in relation to health and disease and the processes by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances • Food science overlaps with nutrition

  5. WEIGHTS AND MEASUREMENTS

  6. MEASURES • United States generally volume measurements • Density = mass or weight per volume • Density of items not equal; 1c of flour = 4 oz while 1c of tarragon = 1 oz • Consistency in weights or measures best

  7. EXAMPLES • FLOUR – best if sifted prior to measuring due to compacting by particles • SOLID FATS – room temperature to become plastic; press into measure to force out air • SUGAR – no sifting unless lumpy • BROWN SUGAR – press into measure until it holds its shape • LIQUIDS – read at eye level • MENISCUS – curved concave line on upper surface of liquid; read at lowest level

  8. EQUIPMENT • Dry measures • Liquid measures – glass, transparent in order to see meniscus and read at eye level • Dry ingredients – spoon ingredients into measure then level off with straight edge

  9. WEIGHTS • Generally more accurate • Use metric system or pounds/ounces

  10. METRIC SYSTEM • Based on science rather than custom • Decimal system based on multiples of 10 • Basic units: • Weight = grams • Volume = liter • Length = meter

  11. TERMS • Milli = 1000 or 0.001 • Centi = 100 or 0.01 • Deci = 10 or 0.1 • Meter = 10 decimeters, 100 centimeters, 1000 millimeters • Kilometer = 1000 meters

  12. TEMPERATURES • Fahrenheit scale (F) • Celsius scale (C) used with metric system

  13. CONVERSIONS • Freezing: 320F or 00C • Boiling: 2120F or 1000C

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