1. Understanding Food Chapter 7:Food Preservation 2. Food Spoilage Biological Changes Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment sugars and…

1. Understanding Food Chapter 7: Food Preservation 2. Food Spoilage Biological Changes  Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment sugars…

Slide 1Understanding Food Chapter 20: Starches and Sauces Slide 2 Starches as Thickeners Starches contribute to the: Starches contribute to the: Texture Texture Taste Taste…

Slide 1 Understanding Food Chapter 10: Fats and Oils Slide 2 Functions of Fats in Food Slide 3  Shortening: A fat that tenderizes, or shortens, the texture of baked products…

Slide 1 Understanding Food Chapter 26: Pies and Pastries Slide 2 Types of Pastry All pastries fall into one of two basic types: –Plain pastry –Puff pastry Slide 3 Slide…

Slide 1 Understanding Food Chapter 22: Flours and Flour Mixtures Slide 2 Flours Types of Wheat Flour –Whole-Wheat Flour –White Flour –Durum Flour (Semolina) –All-Purpose…

Slide 1 Understanding Food Chapter 7: Food Preservation Slide 2 Food Spoilage Biological Changes Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment…

Slide 1 Understanding Food Chapter 23: Quick Breads Slide 2 Preparation of Quick Breads The first bread eaten by our human ancestors was probably a quick bread, made by adding…

Slide 1 Understanding Food Chapter 12: Cheese Slide 2 Classification of Cheeses They can be defined by their: They can be defined by their: Microbial characteristics Microbial…

1. Understanding Food Chapter 7: Food Preservation 2. Food Spoilage Biological Changes  Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment sugars…