NUTR214 Manual Sept 6 2017

McGill University
The School of Human Nutrition
NUTR214 Food Fundamentals

Food Composition and Nutrition Workshops Manual
Fall 2017
Course Instructor: Dina Spigelski
Manager, Mary Catherine Freeman Food Laboratories: Paul-Guy Duhamel, R.D., M.Sc.
Adapted from the work of Louise Thibault, R.D., Ph.D. and Judy Campbell, R.D.
Table of Contents
WORKSHOP INSTRUCTIONS AND INFORMATION ....................................................................................... 1
OBJECTIVES ............................................................................................................................................... 1
OVERALL GUIDELINES ............................................................................................................................... 1
GUIDELINES FOR WRITTEN LAB SUBMISSIONS ......................................................................................... 1
DRESS CODE, PERSONAL CONDUCT AND HYGIENE, ALLERGIES, AND EMERGENCY SITUATIONS ............ 1
FOOD PREPARATION AND HANDLING ...................................................................................................... 2
FOOD SAMPLING....................................................................................................................................... 2
LEFTOVERS ................................................................................................................................................ 2
GARBAGE, RECYCLING AND COMPOSTING............................................................................................... 3
CLEANING AND SANITIZING CHECKLIST .................................................................................................... 4
OPERATING THE DISH MACHINE............................................................................................................... 5
STATION EQUIPMENT ............................................................................................................................... 7
Food Processor: Robot Coupe R100.................................................................................................... 7
Mixer: Teddy Bear Varimixer ............................................................................................................... 8
Gas Stove Controls ................................................................................................................................ 9
TOOL KIT.................................................................................................................................................. 10
TERMS USED FOR SENSORY FOOD ASSESSMENT ................................................................................... 11
AVAILABLE SOFTWARE ............................................................................................................................ 12
USEFUL WEBSITES ................................................................................................................................... 12
WORKSHOPS............................................................................................................................................... 13
Workshop No. 1: Ingredient measuring techniques, nutritional food models & analysis ................. 13
Workshop No. 2: Sensory food assessment; herbs and spices familiarization .................................... 23
Workshop No. 3: Sodium-controlled food choices and preparation ................................................... 37
Workshop No. 4: Preparation of anti-oxidant-rich fruits, vegetables, herbs and teas ....................... 45
Workshop No. 5: World of cereals, grains and pasta............................................................................ 61
Workshop No. 6: Texture modification and clinical nutrition applications ......................................... 77
Workshop No. 7: Oils, frying, fat substitution and reduced-fat food preparation techniques ........... 94
Workshop No. 8: Milk products fermented, pro-biotic, energy dense applications ...................... 108
Workshop No. 9: Omega-3-rich food choices and preparation .......................................................... 120
GROUP SHARING FORMS ......................................................................................................................... 129
MASTER CHEF FORMS .............................................................................................................................. 139
WORKSHOP INSTRUCTIONS AND INFORMATION
OBJECTIVES
1. To become familiar with foods and their place in a nutritionally adequate diet.
2. To develop culinary skills and implement food safety practices.
3. To recognize and describe physical and chemical changes occurring during food preparation.
4. To demonstrate knowledge about food assessment by sensory evaluation and nutrient analysis.
OVERALL GUIDELINES
Attendance is compulsory. Only a note from an attending physician or a serious personal reason will be
considered. In this case the lab will need to be redone. It is your responsibility to ensure that a new time
is booked with the instructor and TA or marks will be lost.
Before arriving to each lab, you are expected to have reviewed that weeks lab, completed the prelab,
and consulted any documents/videos listed. You are allowed to enter the lab IF you respect the dress
code; you may leave the lab once the sanitation checklist is reviewed and approved by the TA.
To effectively manage your time, distribute tasks within your work group at the beginning of the lab but
make sure to evaluate final products together.
GUIDELINES FOR WRITTEN LAB SUBMISSIONS

Completed prelab sheets are due at the beginning of the lab. Lab sheets developed during the lab are
due at the end of the lab period. Discussion and evaluation will take place at the beginning of the next
lab and the beginning of the next class.
DRESS CODE, PERSONAL CONDUCT AND HYGIENE, ALLERGIES, AND EMERGENCY

SITUATIONS
Every student must carefully review the Food Lab Operations Policy guidelines posted on myCourses
under LAB REGULATIONS. Failure to comply with the guidelines will result in deduction of marks from
your lab grade and may lead to you being refused entry into the food lab. The following topics are
detailed in the document:
1. Dress appropriately.
2. Leave bags, personal items, food, unnecessary objects in lockers provided in the basement.
3. Inform your instructor, TA and/or Food Lab Manager of life-threatening allergies.
4. Behave safely.
5. Have exemplary personal hygiene habits.
6. Wash your hands and wash them again.
7. Show civility and respect.
8. Only use the food lab for course-related activities.
9. Bring only laboratory prepared food in your containers.
10. Consider leaving the food lab only when authorized to do so.
1
FOOD PREPARATION AND HANDLING
Fruits and vegetables must be washed before use in food preparation.
Handle hot equipment with pot holders or red silicone love handles not paper towels or
dishtowels as they can catch fire.
Spoons and/or rubber spatulas are not to be licked, nor are your fingers!!
Cut only on cutting boards, not counters. Cutting boards are stored in dish room to air-dry.
o Colored cutting boards are intended for NUTR346 Quantity Food Preparation labs;
however, when available they may be used by NUTR214 and NUTR217 labs. When using
them, respect the following usage:
White = prepared foods
Yellow = fruits
Green = vegetables
Red = raw meat
Brown = cooked meat
Blue = seafood and fish
Pot handles should always be turned to the side, not sticking out at the front of the stove where
they can be brushed up against, causing spills.
DO NOT use scrubbing pads on the stainless steel counters.
Stove top pots or pans may go in the oven and on induction burners.
Never leave metal utensils resting in a pot that is on a hot stove; do not leave lids or utensils on
a hot stove. Metal conducts heat and burns may result.
Never put metal utensils or bowls into the microwave. Bowls and cups made of white ceramic
and glass may be used.
FOOD SAMPLING
Use two spoons for sampling. With a serving spoon, take a sample and drop it into your tasting spoon.
This way, your tasting spoon never touches the food product that others will taste. No double dipping!!
Be considerate. Take small portions, leaving enough for others to taste.
LEFTOVERS
Do not throw out food. Advise the Food Lab Manager/Teaching Assistant of any leftovers so that it may
be offered to others. Bring your own reusable containers should there be any leftovers for you to bring
home.
2
GARBAGE, RECYCLING AND COMPOSTING
There are designated areas in the lab to collect paper, glass, plastic as well as organic waste for
composting. Pay attention to the labels on them.
Stainless steel countertop bins: to collect compost prior to transferring to brown bins.
GREEN under counter bins: plastic, metal (clean glass, plastic and metal rinse cans!)
BLUE under counter bins: paper (must not have any food on it or it is garbage!)
BLACK bins: garbage
DARK GREY round bin: temporarily stored in refrigerator
GREEN bin near main door: broken glass or dishes
COMPOST (see detailed list)
Composting is good for the environment. It allows for organic matter to become useable to improve soil
quality for plant growth and it conserves landfill-space. Bacteria, fungi, worms and insects play a role in
decomposing the items added while getting nourishment from the carbon and nitrogen they contain.
With the right balance of air (through regular mixing) and moisture, the compost can resemble dark
earth and be used to enrich the garden soil within a few months.
Plant-based compost
Do not add the following: milk, meat, fish, oil, fat, fatty foods, cheese, salad dressing, bones, pet waste.
These may carry pathogens, attract pests or ferment and become putrid.
Permitted items: fruit and vegetable peelings, rinsed egg shells, coffee grounds, tea bags, paper towels,
shredded paper, hair, yard clippings (grass, twigs), leaves, ashes
For items currently permitted in local compost bins, refer to guidelines posted in lab.
3
CLEANING AND SANITIZING CHECKLIST
To be reviewed by each team at the end of every lab
Cleaning Workstations
Have all residues and dried-on food been removed from all surfaces including: countertops, shelves,
drawers, doors-including fridge, stove ledge, stations, and scales? *DO NOT USE SCRUB PADS!
Have counters been wiped, in the direction of the grain, with the degreaser (using a fresh cloth)?
Have counters been wiped, in the direction of the grain, with sanitizer? Has a new cloth been used?
Handles
Have all handles (on microwaves, refrigerators, station drawers) been cleaned and sanitized?
Sinks
Have sinks been cleaned and dried?
Have the tap handles and faucets been degreased and sanitized?
Dishes/Utensils
Have dishes been machine washed, dried and put away properly?
Bowls on shelves, according to size?
Pots hanging, bottoms facing us?
Lids (8) placed on counter rack?
Teddy bear and food processor reassembled (with blade inside)?
Microwave Ovens
Have they been cleaned and sanitized, inside and out?
Have handles and buttons been cleaned?
Have 4 white mixing bowls (upside down) & salad spinner been returned to underneath microwave?
Stoves
Has the stove ledge been cleaned and sanitized?
Have the burners been scraped to remove all food scraps, using the metal brushes?
Have the pull-out pans under burners been wiped-off in workstation sink?
Are oven/ stove dials turned off?
Composts
Has the small canister been emptied into large compost?
(grey garbage can- may be found in large fridge)
Has the canister been put through the dishwasher and placed back at workstation?
Garbage & Recycling
Has garbage/recycling been placed in correct bins?
(garbage=black; recycling-plastic/metal= green; paper=blue)
*FYI: if paper is contaminated with food, place in garbage.
Trolleys
Have they been emptied, washed, sanitized and placed in quantity area?
Mini-fridges
Have temperatures been recorded?
4
OPERATING THE DISH MACHINE
1. Dish machine door should be open from the last shut down
2. Take out fallen dishes and cutlery inside the machine and place them in the dirty pile of dishes
3. (a) Clean strainers to free them of debris (food particles) and (b) Place
them back so that they are lying flat in the tub
4. If strainers become clogged, remove them from the machine and soak
them overnight
5. Always ensure strainers are placed back in machine before operation

* IMPORTANT: do not beat strainers against garbage cans (this will cause
damage)
6. On the left side of dish machine, open lid to verify scrap basket strainer is clean
7. If food particles have been collected, clean scrap basket strainer by placing it upside down in the
sink and spraying it with the hose to dislodge all food particles.
8. Clean scrap basket holder before inserting scrap basket strainer back inside:
a. Verify that there is detergent, rinse, pot wash and sanitizer solutions (if not replace with
new bottles from locked cupboard in laundry room (**see Lab Manager)
b. Place short and long curtains where indicated
c. Close dishwasher doors (on side)
d. Shut drains (by the floor)
e. Turn power on (at top) and wait 10 minutes
f. As hot water runs, take a brush scrubber to clean the sides of scrap basket holder
g. Once clean, insert scrap basket strainer back inside
5
9. Dish machine runs three chronological cycles: (1) PRE-wash, (2) Wash, (3) Rinse
10. Located on top, are 3 circular thermometers used to monitor the temperature of each cycle
11. Ensure thermometers read:

a. Pre-wash: 140F/60C
b. Wash: 160F/71C
c. Rinse: 180F/82C
12. If Wash Cycle thermometer is NOT at standard temperature, pass a dummy tray through dish
machine
13. When Wash Cycle thermometer is at standard temperature, proceed by loading dishes into tray
and passing it through dish machine
14. Bring all soiled cutlery to the dish room and place them in the pot wash solution (Calisto) to soak
until washing
15. Remove all food scraps and rinse dishes in third sink from left (closest to the dish machine)
16. Loosen stuck-on food with a brush or pad
17. Once a tray has started through the dish machine, another tray may be put in
18. Wash hands after handling dirty dishes and before removing clean dishes from the tray
19. Check to ensure that all dishes are clean and residue-free (if not, START OVER)
20. Air-dry dishes, when possible, or dry with a clean towel
6
STATION EQUIPMENT
Food Processor: Robot Coupe R100
Slices, grates, chops and pures Chopping and pureing blade goes first
Grating blades are placed at the Place cover so that large label on
top of the detachable white stem ingredient shoot faces you
and click in place
7
Mixer: Teddy Bear Varimixer
Turn dial to unlock and tilt in order to change attachment
Attachments (left to right): whisk, dough hook, flat beater, ingredient shoot (at right of bowl)
8
Gas Stove Controls
For burners, turn control all the way to the left until flame lights, then adjust to the right to lower flame
to desired height.
For oven, turn dial to desired temperature (imagine a line at the top). Note that oven preheats very
quickly.
Pilot lights usually remain on, so do not blow them out!!
In an emergency, gas supply to stove is turned off by the main valve labelled natural gas above the
back of the stove.
Gas burners are cleaned after each lab with a metal brush or coarse scrubbing pad (used for burners
only NOT on counters!!). The 3 trays that pull out from under burners must be hand washed.
9
TOOL KIT
Each student is assigned a kit that is to be brought to each lab
Tool Kit Contents Checklist

Item Present in kit
Name tag to be worn on Chefs coat
Digital instant read thermometer
Fractional stainless steel measuring cups
Fractional stainless steel measuring spoons
11 stainless steel whisk
Grater
Vegetable peeler
Large mixing spoon
Angled graduated transparent measuring cups (250 ml, 60 ml)
Plastic drinking cup
Slotted spoon
Mini silicone basting brush
Large silicone spatula (for use on non-stick frying pans)
Mini silicone spatula
Bowl scraper with conversion information
4 dessert spoons, 1 soup spoon, 1 fork, 1 knife, 1 bamboo spoon (all for tasting)
Other items provided for use in the lab include:
Chefs coat
Hairnet (you are provide ONE for the semester: keep it in your toolkit)
Gloves
Food service equipment: gas ranges, processors, mixers, industrial dishwasher, induction
burners
Measuring beakers and cups
Knives
Thermometers for a variety of applications
Cookware
Digital scales
Dish towels/cloths
Paper hand towels
Commercial cleaning (degreaser) and sanitizing (germicide) products
Plastic wrap, foil and containers for leftovers
10
TERMS USED FOR SENSORY FOOD ASSESSMENT
Note: Bring this sheet to every lab. It is recommended that you keep it in a plastic cover sheet.
Foods are evaluated according to their appearance (size, shape, colour), texture (kinesthetic) and
flavour (smell, taste). Overlapping attributes of food quality are mouthfeel (a composite of smell, taste
and texture), consistency and viscosity (a composite of size, shape and texture), and presence or
absence of defects (related to appearance, texture and flavour). Words that are often used to describe
these qualities include the following:
1. Appearance
asymmetrical bright burnt sticky
clear creamy curdled sparkling
dull dry fine symmetrical
frothy glossy grainy translucent
level luminescent moist colour
pale pebbled opaque volume
rounded size shape
2. Texture
adhesive astringent body wet
brittle cellular chewy tough
coarse cohesive compact velvety
consistent creamy crisp viscous
crusty crystalline elastic tender
fibrous firm flaky stringy
grainy gritty gummy structure
hard limp lumpy sticky
mealy moist mushy stiff
pasty porous rubbery smooth
silky syrupy soggy
dry oily greasy
3. Flavour
acid bitter bland sour
burnt concentrated dull stale
eggy fishy flat strong
foul fragrant fresh sweet
off-flavour insipid mild yeasty
nutty putrid rancid watery
salty sharp soapy weak
11
AVAILABLE SOFTWARE
Nutritional analysis software is available for use at 14 stations in the taste panel rooms adjacent to the
food preparation laboratory. They are Genesis R&D and Food Processor by Esha RESEARCH and contain
Canadian nutrient data.
USEFUL WEBSITES
Dietitians of Canada nutritional analysis site: http://www.eatracker.ca/
USDA Food Composition Databases: https://ndb.nal.usda.gov/ndb/
PDF version of Nutrient Value of Some Common Foods, Health Canada, based on the Canadian
Nutrient File, 1997 (based on the USDA Database with some Canadian adaptations) is available at
https://www.canada.ca
The Joy of Baking Ingredient Substitutions: http://www.joyofbaking.com/IngredientSubstitution.html
Better Homes and Gardens Ingredient Substitutions: http://www.bhg.com/recipes/how-to/ingredient-

substitutions/
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WORKSHOPS
Workshop No. 1: Ingredient measuring techniques, nutritional food models & analysis
OBJECTIVES
1. Identity factors including culinary measuring techniques, which affect accuracy
2. Convert recipe culinary measurements from Imperial to metric and to equivalent weights
3. Verify accuracy of measuring utensils
4. Use proper culinary measuring techniques to prepare converted recipe
5. Exercise visual estimation of portion sizes using food models
6. Identify and calibrate food preparation thermometers
THIS LAB INCLUDES:

Hand- in: Prelab submitted before lab begins; Utensil Accuracy table; Comparison of flour
measuring techniques, Date and Apple Brownie Recipe with Conversions
INTRODUCTION
Recipes are successfully reproduced only if the amount of each ingredient is
measured accurately. Weighing is the most accurate method of measuring since it is
not affected by the effects of settling, packing, or aeration.
Weight of Flour per 250 ml

(Health Canada values, obtained from
ESHA Food Processor)
Type of Flour Weight
All Purpose Flour 132 g
Whole Wheat Flour 126 g
Bread Flour 145 g
Rye Flour, Light 108 g
Newly purchased utensils should be checked for accuracy. If measuring devices deviate by more than
5%, recipes may be adversely affected. Eight ounces does not equal exactly 250 ml, and American and
Canadian cups hold different volumes due to the difference in the size of an American versus Canadian
fluid ounce (237 ml vs 227 ml). If both metric and Imperial values are on a cup, it may not truly hold 250
ml. True volumes may be verified with water and an accurate laboratory graduated cylinder. It therefore
follows that when executing a recipe, it is important to consistently follow one system, metric or
Imperial, and not interchange.
13
Approximate Metric Equivalents by Volume Approximate Metric Equivalents by Weight
Imperial / US Metric Imperial / US Metric
cup 60 ml ounce 7g
cup 125 ml ounce 14 g
1 cup (8 fluid ounces) 250 ml 1 ounce 28 g
1 cups 310 ml 1 ounces 35 g
4 cups (1 quart) 1L 8 ounces 228 g
4 quarts (1 gallon) 4L 10 ounces 280 g
15 ounces 425 g
16 ounces (1 pound) 454 g
Note: Do not mistake fluid ounces for ounces that measure weight.
For example, 1 fluid ounce = 30 ml ; 1 ounce (weight) = 28 g
Other Measurement Terms
Pinch: amount of dry ingredient you can pinch between your forefinger and thumb, less than a dash and
approximately 1/16 teaspoon
Dash: amount of dry ingredient greater than 1/16 teaspoon but less than 1/8 teaspoon; 3 drops of a
liquid ingredient
Jigger: 3 tablespoons or 1 fluid ounces
Scant: slightly less than the actual measure
Heaping: ingredient heaps over the rim of the measuring cup or spoon
14
VOLUMETRIC INSTRUMENTS
Graduated measuring spoons (metal or plastic)
Used for small quantities of dry or liquid ingredients

Typical measurements (metric): 1 ml, 2 ml, 5 ml, 15 ml and 25 ml
Typical measurements (Imperial, where tsp=teaspoon; T=tablespoon): tsp, tsp, 1 tsp, 1 T
Note: 1 tablespoon = 3 teaspoons
Fractional, flat topped measuring cups (metal or plastic)
Used for larger quantities of dry or solid ingredients including flour,

sugar, nuts, rice, margarine, oats, shredded cheese
Typical measurements (metric): 60 ml, 80 ml, 125 ml, 165 ml, 185 ml, 250 ml
Typical measurements (Imperial): cup, 1/3 cup, cup , 2/3 cup, cup, 1 cup
Note: metric volumes are not exactly equivalent to Imperial volumes but convenient numbers
are chosen. This can affect the success of a recipe.
Measuring techniques using measuring spoons and flat topped cups
Cups are overfilled, then the ingredients are levelled, pushing the excess off with the back edge
of a knife or another straight edged tool so that they are level with the rim (Figure 1)
Sifting and then spooning flour into measuring cup has been shown to be the most accurate and
reproducible method of measuring; however this method is not necessarily followed when
recipes are created. The author should note the method used to ensure that the recipe can be
successfully replicated.
Bulky items should be lightly packed (Figure 2)
Brown sugar and solid fats should be firmly packed prior to levelling, to eliminate air pockets
(Figures 3 and 4)
Figure 1 Figure 2 Figure 3 Figure 4
15
Butter and margarine are available in sticks of cup and 2 cups with volume measurements marked on
their wrappers, so one can simply cut off the amount needed.
Transparent, graduated cups
A transparent cup with graduated measures on the side, a pouring spout and handle is used for
larger quantities of liquid ingredients, including oil, honey and molasses
The liquid volume should be read at eye level at the bottom of the meniscus
o Place the cup on a flat, level surface, bend down to view measurement at eye level
o Do not hold the cup up to eye level because the cup may not be level when viewing and
may result in an inaccurate reading
For easy removal of a sticky ingredient from a measuring utensil, coat the container with oil or
warm it with hot water. If the recipe calls for oil, measuring it before the sticky ingredient is
more efficient.
Typical measurements (metric): 250 ml, 500 ml, 1 liter, 2 liters
Typical measurements (Imperial): 1 cup, 2 cups, 4 cups, 8 cups
USEFUL TIPS
Measure over the sink, another bowl, or a sheet of wax paper to catch any excess spillage.
Spillage caught on wax paper can be returned to that ingredient's container.
Measure dry ingredients first to reduce need to clean utensils.
To keep track of measured ingredients, place them on one side of the mixing bowl and once
they are measured move their containers to the opposite side.
Avoid large measurement error by using measuring utensils of a volume closest to that required.
16
THERMOMETRY
Things to note when using a thermometer
Note scale (F or C)
Ensure thermometer covers temperature range required
The bulb (or probe) must be completely submerged in the food item or liquid in order to obtain
an accurate reading.
There may be a small dimple on the probe to indicate the depth needed for accurate readings.
The thermometer may need to be inserted into the food piece on an angle.
The bulb (or probe) should not touch 1) the sides or bottom of the utensil or2) bone in meat.
Calibration of thermometer
Thermometer precision depends on the brand; however, calibration can help increase accuracy.
Check the temperature of thermometer after sitting several minutes in rapidly boiling water. If the
thermometer does not register 100C, correct for it. For example, suppose a thermometer registers 99C
in boiling water, custard to be heated to 80C would be heated to 79C, using that thermometer. Bi-
metallic thermometers can be calibrated using a wrench or pliers.
Conversion from Fahrenheit to Celsius and vice versa
Formulae to use: C = (F -32)/1.8
F = (C x 1.8) +32
17
Name: McGill ID: Lab section: Date: .
Workshop No. 1 Prelab

Submit completed sheet to the TA before beginning the lab.
Sheets submitted after lab begins will not be considered.
1. What is the most accurate method of measuring ingredients and why?
2. Convert the following Imperial measurements into metric measurements:
cup =
3 fluid ounces =
tsp =
3. True or False? Metric measurements are exactly equivalent to Imperial measurements.
4. True or False? Sifting and spooning flour into a measuring cup is not the most accurate method
of measuring.
5. Watch the following video on YouTube: How to Measure Wet and Dry Ingredients - Kitchen
Conundrums with Thomas Joseph. https://www.youtube.com/watch?v=qzr82EuiJu0
What is his trick for keeping brown sugar soft while stored in the pantry?
18
ASSIGNMENT I: MEASURING UTENSIL ACCURACY

Work as a team
Using the measuring utensils from your tool kit, note the volumes written on them, determine what
they actually hold using water and graduated cylinders of appropriate size. Record results in table below
and determine acceptability.
Metric measure Common Imperial Actual volume % Error Acceptable

measure measured with Y/N?
water/graduated
cylinder
250 ml fractional 1 cup 238 [(250-238)/250]X100
= 4.8%
250 ml liquid
125 ml liquid
40 ml liquid
15 ml
5 ml
ASSIGNMENT II: COMPARISON OF FLOUR MEASURING TECHNIQUES

Work as a team: weigh 1 cup of each wheat flour and record weight
Ingredients Weight
All Purpose Flour, scooped
All Purpose Flour, sifted
All Purpose Flour, sifted, spooned
Whole wheat, scooped
Whole wheat, sifted, including bran that separates
19
ASSIGNMENT III: RECIPE MEASUREMENT CONVERSION

Do conversions individually ; prepare recipe as a team
Each student converts recipe to metric and records weights of ingredients as team makes the recipe.
In converting to metric, make sure to use typical, convenient measurements - do not include any
decimals. Do not forget to convert oven temperature.
DATE AND APPLE BROWNIES

Preparation time: 30 minutes
Source: Cooking with the right side of the brain: creative Cooking time: 15 minutes
vegetarian cooking, 1991, V Chelf Yield: 16 brownies, 2 inches square
Ingredients Quantity Procedure
Imperial Metric Weight
Flour, whole wheat 1 cup Preheat oven to 350F (.C).
Baking powder 1 tsp Sift together the flour, baking powder,
Carob powder cup and carob into a bowl.
Oil, vegetable 1/3 cup In a separate large bowl, beat together
Honey, liquid cup oil, honey, egg and water.
Egg, whole 1 Stir flour mixture into liquid mixture
Water, tap 2T and combine until blended.
Dates, dried, chopped 1 cup Add dates and apple. Mix well.
Apple, any variety, grated cup
Walnuts or pecans, cup Spread mixture in oiled 8 X 8 inch cake
coarsely chopped pan and top with nuts, pressing them
lightly into batter.
Bake in oven for 15 minutes, or until
firm.
Cool cake before cutting into squares.
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ASSIGNMENT IV: PORTION SIZE ESTIMATION
Individual assignment
Time: 10 minutes
Rationale: Food models are particularly useful for dietary interviewing purposes to assess usual food
intake of patients, clients, research subjects.
Instructions: Quietly and on your own, estimate the portion size of the food samples displayed. Circle
your answers.
Food model Quantity
Spaghetti, cooked 60 ml 125 ml 250 ml
Ground beef patty, cooked 60 g 90 g 120 g
Broccoli 60 ml 125 ml 250 ml
Cheese (each cube) 15 g 20 g 25 g 30 g
Beef cubes, raw (all together) 60 g 90 g 120 g
Pork chops, edible portion 60 g 90 g 120 g
Fruit salad 125 ml 250 ml
Cornflakes 125 ml 185 ml 250 ml
Rice, white, cooked 125 ml 185 ml 250 ml
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ASSIGNMENT V: THERMOMETER TYPES
Individual assignment
Time: 20 minutes
THERMOMETER BRAND RANGE OF EACH
F C
a) Oven - gas (dial)
Oven - electric (digital)
b) Candy
c) Digital instant read probe thermometer
d) Freezer
e) Refrigerator
f) Bi-metallic
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Workshop No. 2: Sensory food assessment; herbs and spices familiarization
IMPORTANT: Please do not come to this lab hungry or after over-eating, and do not wear perfume.
Refrain from smoking, eating, drinking and chewing gum for at least 30 minutes prior to the lab.
OBJECTIVES
1. Become familiar with criteria to consider in setting up and performing taste panels
2. Act as panelists in three difference tests: paired comparison, duo-trio and triangle
3. Identify the four basic tastes
4. Identify the role of the senses in flavour recognition
5. Describe the effects of sight and smell in sensory evaluation
6. Perform textural evaluations to define mechanical characteristics standard rating scales
7. Become familiar with common herbs and spices
8. Assess ability to recognize odours
THIS LAB INCLUDES:
Hand- in: Prelab submitted before lab begins; Taste Panel Questionnaire
INTRODUCTION
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret reactions to
those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste,
touch, and hearing. (Institute of Food Technologists, 1975). Sensory evaluation is used by food
companies and food product developers to answer questions such as:
Is my product better than my competitors?

Is my product of consistent quality?
How has the recipe reformulation, change in product supplier, or even change in agriculture or
farming techniques affected product quality?
What is the maximum or minimum amount of an ingredient needed to produce desired effect?
Food evaluation involves the senses of taste, smell, sight, touch, and hearing and addresses appearance
(size, shape, and colour), texture (kinesthetic), and flavour (smell, taste). Certain attributes overlap such
as: mouthfeel (a composite of tactile stimulation, temperature, and pain), consistency and viscosity (a
composite of size, shape and texture), presence or absence of defects (appearance, texture and flavour),
and flavor (taste, odour, mouthfeel). Refer to Terms Used for Sensory Food Assessment (page 11 in the
Introduction to this manual). Subjective evaluations are done by individuals, whereas objective
evaluations may be obtained through the use of scientific instruments.
23
Physiologically, sensory receptors interact and render food evaluation difficult if one or more of the
senses is lacking. The ability to taste decreases measurably with age, due to an increase in detection
threshold for taste and smell. Sight is the most influential of the senses.
The point at which a person can sense that a solution is different than water is his/ her detection
threshold. Substances present in minute concentrations may be detected before they can be
recognized. Because of adaptation of taste receptors, it is important to taste concentrations from low to
high, rather than high to low. Dilution tests are used with panelists to determine their thresholds.
Many factors must be considered in conducting a taste panel that will give significant results. Taste
panelists must be carefully chosen, and food samples must be presented in an environment that would
not influence the panelists sensory evaluation. The appropriate tests need to be chosen, and results
must be analysed to determine statistical significance.
Tests commonly used in taste panels
1. Preference and acceptance tests (require many panelists)

a. comparative (which sample is preferred)
b. monadic (rank liking on a standard scale of 5 or 9 points)
c. consumer ranking tests
2. Difference tests (asks if a difference exists between samples)

a. paired comparison
b. triangle
c. duo-trio
d. ranking tests
3. Descriptive tests
a. structured scaling
b. unstructured scaling
24

1. Why do food companies and product developers use sensory evaluation?
2. What is the detection threshold?
3. Name three tests used in taste panels:
4. Watch this video on YouTube to learn more about food sensory evaluation:
https://www.youtube.com/watch?v=QupZlmliekM
From the video, what is one reason for food companies to use food panels for their products?
25
DEMONSTRATION: ROLE OF SENSES IN FLAVOUR RECOGNITION (will be done in class)
Assignment: Three volunteers
Preparation Time: 15 minutes
Description: Four liquids are prepared for volunteers who are blindfolded and use a nose plug.
Instructions:
1. Taste each sample in the order presented. Identify liquid.
2. After each sample, rinse your mouth with water.
3. Lab demonstrator will record results.
4. Repeat procedure using only blindfold, no nose plug.
5. Repeat once more with no blindfold nor nose plug.
6. After you have recorded your results compare to actual liquids.
Sample Perceived Taste Actual Liquid
A
Nose Plug
and B
Blindfold C
D
Blindfold A
B
C
D
Open A
B
C
D
26
ASSIGNMENT I: DISCRIMINATIVE (DIFFERENCE) TESTS
All students will act as taste panelists
The Teaching Assistant will take groups to the sensory evaluation room (room: CC218/219/220) which
provides an environment with minimal distractions and controlled conditions.
Discriminative tests are used to determine whether or not a difference can be detected between
samples. These tests are useful for detecting sensory variations in food resulting from alterations in
ingredients, processing or storage conditions. Difference tests are often used as preliminary tests prior
to other sensory methods. Alone, they do not give any information about the magnitude of any
differences. Additional tests must be used to obtain such information.
There are several types of difference tests. At least one will be presented to you.
Duo-Trio Test
This test employs three samples, two are the same and one is different. One sample is designated as the
reference and is presented first. Two coded samples follow, one of which is identical to the reference.
The panellist is required to identify the sample which is either the same or different from the reference.
A forced choice is required (i.e., you must answer even if you just guess).The probability of selecting the
correct samples by chance is 50%. The advantage of using a duo-trio test (compared to a triangle test) is
that less tasting is required; this is an advantage particularly when strong tasting samples are being
evaluated.
Triangle Test
This test employs three samples, two the same and one different. No sample is designated as a
reference. The panelist must determine which one of the three samples is different. Again, a forced
choice is required. The probability of choosing the odd sample by chance alone is one-third. This test is
often used for industrial quality control, and it may also be used in selecting panelists.
Paired Comparison Test
This test employs two samples. The judge must determine which sample has the greater amount of a
particular characteristic (e.g. which tastes the saltiest). A forced choice is required. The probability of
selecting the correct sample is 50%. The ranking test is an extension of this test.
In the following laboratories, you will use mostly descriptive and ranking tests.
Please note that ideally each panelist should have samples numbered with different 3-digit codes, to
control for bias.
27
Taste panel questionnaire

Duo-Trio Test
Three samples appear before you.
Taste the reference sample first, followed by one of the coded samples, and repeat with the other
sample. You may repeat if you wish.
Circle the coded sample which is the same as the reference sample.
Reference Sample 067 Sample 741
Triangle Test
Three coded samples appear before you.
Two of the coded samples are the same and one of them is different.
Circle which two samples are the same.
Samples: 387 249 931
Paired Comparison Test
Two coded samples appear before you.
Describe the difference between the two samples.
Sample 827 Sample 246
_____________________________________ ____________________________________
_____________________________________ ____________________________________
28
ASSIGNMENT II: ODOUR RECOGNITION
Assignment: all students
Twelve samples have been prepared for you and placed in covered beakers.
1. Smell each sample (DO NOT TIP THE CONTAINER - SOME SAMPLES MAY SPILL).
2. Identify each odour and record your response in the table. Proceed slowly to avoid fatigue.
3. Answers will be provided.
4. Determine the percentage of correct answers by the following formula:
Number of correct answers = /12 x 100 = %
Sample Number Your Identification Actual Identification Frequency of your

use Score *
10
11
12
* Score: Often (1/week) = 3

Occasionally (1/month) = 2
Seldom (1/year) = 1
Never = 0
29
TEXTURE EVALUATION
Texture is the sensory manifestation of the structure of foods and is perceived by the skin and muscles
of the lips, tongue, mouth, jaw and throat. Textural characteristics can be grouped into three main
classes.
Mechanical - those characteristics related to the reaction of food to stress.

Geometrical - those characteristics related to the arrangement of physical constituents of a food
product, such as size, shape and arrangement of particles within a food.
Others - the properties related to the moisture and fat content of a food product.
Classification of Textural Characteristics

(adapted from Szczesniak, 1963)
Mechanical Characteristics
Primary Secondary Popular Terms
Hardness Soft-Firm-Hard
Cohesiveness Brittleness Crumbly-Crunchy-Brittle
Chewiness Tender-Chewy-Tough
Gumminess Short-Mealy-Pasty-Gummy
Viscosity Thin-Viscous
Elasticity Plastic-Elastic
Adhesiveness Sticky-Tacky-Gooey
Geometrical Characteristics
Class Examples
Particle size and shape Gritty, grainy, coarse
Particle shape and orientation Fibrous, cellular, crystalline
Other Characteristics
Primary Secondary Popular Terms
Moisture content Dry-Moist-Wet-Watery
Fat content Oiliness Oily
Greasiness Greasy
30
Mechanical Characteristics - Definitions
The mechanical characteristics are probably the most important in determining the manner in which the
food handles and behaves in the mouth. They can be subdivided into five primary and three secondary
parameters.
Primary
1. Hardness - the force necessary to attain a given deformation; the force required to compress a
substance between the molar teeth (for solids) or between the tongue and palate (for semi-
solids) to a given deformation or to penetration.
2. Cohesiveness - the extent to which a material can be deformed before it ruptures.
3. Viscosity - the rate of flow per unit force; the force required to draw (slurp) a liquid from a
spoon over the tongue.
4. Elasticity/springiness - the rate at which a deformed material returns to its undeformed
condition after the deforming force is removed; the amount of recovery from a deforming force.
5. Adhesiveness - the work necessary to overcome the attractive forces between the surface of
the food and the surface of other materials with which the food comes in contact; the force
required to remove material that adheres to the mouth (generally the palate) during the normal
eating process.
The first four characteristics are related to forces of attraction acting between particles of food
and opposing disintegration, while adhesiveness is related to surface properties.
Secondary
1. Fracturability - the force with which a material fractures. The force with which a sample
crumbles, cracks or shatters: the horizontal force with which the fragments move away from the
point where the vertical force is applied. Fracturability is the result of a high degree of hardness
and a low degree of adhesiveness.
2. Chewiness - the energy required to masticate a solid food to a state ready for swallowing; a
product of hardness, cohesiveness and elasticity. The length of time or the number of chews
required to masticate a solid food to a state pending for swallowing. Chewiness is a product of
hardness, cohesiveness and springiness.
3. Gumminess - the energy required to disintegrate a semi-solid food to a state ready for
swallowing; a product of a low degree of hardness and a high degree of cohesiveness. A
denseness that persists throughout mastication. Gumminess is a product of a low degree of
hardness and a high degree of cohesiveness.
31
Mechanical Characteristics - Evaluation
The evaluation of mechanical characteristics is both qualitative and quantitative. These parameters are
evaluated on standard rating scales, each point of which is represented by a selected example which
makes it possible to assign a numerical rating to an "unknown" by comparing it to a known product.
When necessary, scales can be expanded in selected areas to allow for a more precise description of
differences between closely related samples.
Standard Rating Scales
Standard rating scales have been devised for each of the mechanical characteristics to provide a
defined, quantitative method of texture evaluation.
The scales encompass the entire range of intensity of the textural characteristics encountered in
foods.
There are specific examples for each point on the scale so that proper reference standards are
available to establish the intensity of a given textural parameter in an "unknown" by comparing
it to a standard product.
The reference standards that represent the individual points on the scales are food products
chosen such that each possess the desired intensity of a textural characteristic as its outstanding
property. Several factors are considered in the selection of foods to be used as standards: (1)
major brands of good quality control, (2) products requiring minimum amount of preparation to
eliminate recipe variables, and (3) products that do not change radically with small temperature
variations. The reference foods are standardized with respect to size, temperature, brand names
and handling to ensure, as much as possible, stability of each scale point.
The standard rating scales for the mechanical parameters of texture also provide a method of
correlating sensory and instrumental (Texturometer) texture evaluations.
32
ASSIGNMENT IV: MECHANICAL CHARACTERISTICS STANDARD RATING SCALES
Assignment: Work in teams; complete all tables A - E

Time: 30 minutes
A. HARDNESS SCALE
The hardness scale is represented by products that are popularly called "soft", "firm", "hard". Both semi-
solid and solid foods are included on the scale. (Note: for solid foods, the range of the scale is adequate.
For certain semi-solids, i.e., puddings and whipped toppings, the lower end of the scale require the
addition of standards softer than cream cheese.)
Technique for Evaluating Hardness (standard hardness scale)
For solids, place food between the molar teeth and bite down evenly, evaluating the force required to
compress the food. For semi-solids, measure hardness by compressing the food against the palate with
the tongue. When possible, the sample height for hardness standards is 1 cm.
Rank each product for hardness. Record results in table.
Product Description Rank

1= lowest
5= highest
Soy nuts
Swiss cheese
Carrots
Celery
Cream cheese
33
B. FRACTURABILITY SCALE
The fracturability scale is represented by products that possess a low degree of cohesiveness (or very
low deformation before fracturing), and increasing degrees of hardness.
The scale can be divided into three terms:

1. Crumbly - samples that have low resistance to force (low hardness) and very low deformation
before fracturing (low cohesiveness).
2. Crunchy - samples that have fairly high resistance to force (moderate hardness) and very low
deformation before fracturing (low cohesiveness).
3. Brittle - samples that have very high resistance to force (high hardness) and very low
deformation before fracturing (low cohesiveness).
Technique for Evaluating Fracturability (standard fracturability scale)
Place food between the molar teeth and bite down evenly until the food crumbles cracks or shatters.
The degree of fracturability of a food is measured as the horizontal force with which a food moves away
from the point where vertical force is applied.
Rank each product for fracturability. Record results in table.

1= lowest
5= highest
Wheat Thins
Graham crackers
Melba toast
Cookie with chocolate chips
Social tea biscuits
34
C. ADHESIVENESS SCALE
The scale points are represented by products that require increasing force to be removed from the
palate with the tongue.
Technique for Evaluating Adhesiveness (standard adhesiveness scale)
Place food in the mouth, press it against the palate and evaluate the force required to remove it with
the tongue. Since the amount of saliva in the mouth affects the degree of adhesiveness, it is best to
rinse with water immediately prior to each evaluation.
Rank each product for adhesiveness. Record results in table.

1= lowest
3= highest
Cream cheese
Velveeta cheese
Soy butter (Wow)
D. VISCOSITY SCALE
The six point viscosity scale is represented by liquid food products that range from the popular terms
"thin" or "watery" through "very thick".
Technique for Evaluating Viscosity (standard viscosity scale)
Place spoon with standard directly in front of mouth and draw liquid from the spoon over the tongue by
slurping. The degree of viscosity is measured as the force required to draw the liquid over the tongue.
Rank each product for viscosity. Record results in table.

(1= lowest 6= highest)
Evaporated milk
Condensed milk (sweetened)
Chocolate syrup
Water
Maple syrup
Light cream
35
E. CHEWINESS SCALE
The three point chewiness scale indicates products that would popularly be called "tender", "chewy"
and "tough". Degree of chewiness is shown by scale values and average number of chews required to
masticate each standard.
Technique for Evaluating Chewiness (standard chewiness scale)
Place standard in mouth and masticate at one chew per second at an applied force equal to that
required to penetrate a gum drop in second. Judge degree of chewiness as the number of chews
required before the product is ready for swallowing. The average numbers of chews represent a range
for each scale value.
Rank each product for chewiness. Record results in table.
Product Average Number of Chews Rank

1= lowest
4= highest
Steak (cooked)
White bread
Baloney
Caramels
36
Workshop No. 3: Sodium-controlled food choices and preparation
OBJECTIVES
1. Be familiar with daily sodium intake recommendations and how foods and food preparation
techniques contribute to intake.
2. Become familiar with low-sodium food choices and cooking techniques.
3. Identify and become familiar with the use of herbs and spices.
THIS LAB INCLUDES:

Hand-in: Prelab submitted before lab begins; Sensory Evaluation Table
Group Sharing Recipe: Curried Squash
Master Chef Recipe: Fragrant Lentil Dal
INTRODUCTION
Sodium is an essential mineral which has a crucial role in the maintenance of the fluid balance in the
body. Before refrigeration systems were invented salt was of great value because its sodium content
helped in preserving food. It is still now widely used in cooking due to its ability to enhance the flavors of
the food it is added to.
The North American diet is rarely deficient in sodium intake. It is essential to control sodium intake in
certain health condition, such as hypertension, congestive heart failure, acute or chronic renal disease
and liver disease. The level of sodium restriction will depend on the severity of the disease, and can
range from 3,000 mg to as low as 500 mg. In a matter of comparison, a teaspoon of salt contains
approximately 5 g of salt which is equivalent to about 2,000 mg of sodium.
Sodium is naturally present in most foods (eggs, milk, meat and salt), but the sodium content of those
foods increases as they are processed (ham, sausages, cold cuts, bread, salted butter, soft drinks, etc.).
Most processed foods contain added sodium in the form of sodium chloride, sodium bicarbonate,
sodium benzoate, monosodium glutamate (MSG) or sodium nitrate.
37
HERBS AND SPICES
Source: Herbs are green-leafed plants; spices are obtained from fruits, seeds, roots, flower buds, bark.
The flavors that herbs and spices impart to raw or cooked foods arise from volatile oils that they
contain. Once an herb or spice is cut or ground, the volatile oils escape rapidly. Proper storage is of
importance. Spices should be kept in closed containers in a dry, cool, dark place away from bright lights
and stove heat. Herbs should be refrigerated once cut off the plant. They can be placed in water like cut
flowers. They may be used in raw or cooked foods.
Nutritionally, they contain very little in terms of energy, however they contain some vitamins, minerals
and antioxidants.
Forms: Herbs are available fresh or dried. Dried herbs may be whole, flaked, or ground. Ground herbs
lose their flavor the quickest. Spices are available whole or ground. More flavor is obtained when freshly
ground. A coffee grinder or grater can be used.
To extract the most flavor and aroma:

a. Finely chopping fresh herbs will bring out more flavor.
b. Dried herbs should be crushed between fingers as warmth will stimulate the release of more
flavor and aroma.
c. Any cutting or crushing should be done just prior to adding to a recipe.
d. A mortar and pestle is useful for crushing herbs or spices to release essential oils to produce a
stronger taste.
e. Roasting spices in oil prior to adding to recipe will also enhance their aroma.
Time of addition: Herbs should be added to cooked dishes at the end of the cooking, whereas spices
should be added at the beginning so that the cooked food retains or absorbs the most flavor from these
seasonings.
Substituting: 15 ml of fresh herbs may be substituted with approximately 5 ml of dried herbs, or 1 to 2

ml of ground herbs.
Herb-flavored vinegars are simple to make and are pleasant surprises to salads, sauces, marinades, etc.
especially for those trying to develop lighter eating habits.
Flavoring techniques:
a. Marinate the meat to be roasted or add herbs at the end of cooking.
b. Rub steaks and chops with oil and herbs before cooking.
c. Add spice to meat loaf and hamburger meat before cooking.
d. Add spices at the beginning of the cooking for slow cook stew and casseroles and add herbs just
before serving.
e. Add a bouquet garni when making a broth and remove it just before serving.
38
FOOD CHOICES AND PREPARATION TECHNIQUES TO REDUCE SALT AND SODIUM INTAKE
At home
Sodium intake comes from the sodium naturally present in foods, added in processing, added during
cooking and at the table while eating.
Eliminating the salt shaker and salt added during cooking is the easiest step in reducing sodium intake. It
is not necessary to add salt when cooking rice, pasta, or hot cereals. Flavorful liquid from cooked
vegetables can also be used to replace the water in sauces.
Flavoring foods with herbs, spices, lemon, lime, vinegar, or salt-free seasoning blends, as well as sherry
or wine will help keep the food tasty.
Note: Garlic and onions powders are excellent source of low-sodium seasoning. They are not to be
confused with garlic and onion salts which contain much added sodium. Salt substitutes could also be
used, however some are high in potassium content which may be a problem for people with reduced
renal (kidney) function.
At the supermarket
Fresh and frozen vegetables are low in sodium. If canned goods are chosen, it is best to choose the low-
sodium or no-salt-added version, if available, or to rinse them in order to remove some of the sodium
before consumption.
Fresh and lean meats are lower in sodium than the canned, smoked, cured or processed types. It is best
to select unprocessed or ready-to-eat breakfast cereals that are lower in sodium.
Instant and flavored rice, pasta, and cereal usually contain added sodium.
It would be best to sparingly use condiments (ketchup, mustard, horseradish, barbecue sauce) and foods
packed in brine (pickled vegetables, olives, and sauerkraut).
Commercially prepared meals, frozen dinners, packaged mixes, canned soups or broths, salad dressings,
and snack foods are usually high in sodium. Many Asian sauce such as hoisin, oyster, teriyaki and soy
sauce are also high in sodium, even the low sodium versions, and are best used in moderation.
Generally, the more processed a food is, the more sodium it contains.
39

1. List three new herbs and or spices that you will be using in this lab.
2. True or False? Herbs are obtained from fruits and seeds while spices are obtained from green-
leafed plants.
3. List 5 steps to extract the most flavor from an herb.
4. When should herbs be added to cooked dishes? When should spices be added?
5. Watch the following video https://www.youtube.com/watch?v=Za1x92jq2L4

What is the cigar method and when is it used?
6. Watch the following video https://www.youtube.com/watch?v=rUPNL814ywg

Describe the two methods for using a mortar and pestle. What are they each used for?
40
ASSIGNMENT I: HERB-FLAVORED VINEGARS
Compare fresh and dried versions of the herb that you will use for your vinegar. Compare the odor from
dried, dried and rubbed between your fingers, and fresh chopped. Record herb name and order of flavor
intensity; 1 being the least, and 3 being the most intense, in the table below.
Comparison of Odor Intensity of Fresh and Dried Herbs
Odor Intensity
Herb Dried Dried, rubbed Fresh, chopped
HERB VINEGAR Preparation time: 10 minutes

Yield: approx. 140 ml
Vinegar, white or red wine 60 ml Place vinegar in small glass jar and microwave until
Glass bottle / mason jar 1 of 250 ml almost boiling.
Fresh herbs (such as tarragon, 25 ml Add chopped herbs to vinegar. Place lid loosely and
dill, basil, rosemary, thyme), cool quickly (refrigerate or freeze).
washed, patted dry, chopped
Oil, canola 60 ml Add oil to jar and seal well. Shake to emulsify
Salt, table To taste (adding mustard powder helps emulsification).
Pepper, black To taste Add salt and pepper to taste.
Mustard powder As needed
Lettuce or mixed greens, 250 ml Serve on lettuce or greens.
washed, dried Strain and discard herbs if desired.
Keep refrigerated.
Note: Sterilizing jars in a hot water bath for 5 minutes is recommended if vinegar is to be kept longer
than 1 day.
Serving ideas: in salad dressings, marinades; on grilled fish, chicken or vegetables.
Sensory Evaluation Table

Recipe Appearance Flavour Texture Comments
Herb Vinegar
41
ASSIGNMENT II: SEASONING WITH HERBS AND SPICES
Master Chef recipe: all teams present their plated product
FRAGRANT LENTIL DAL Preparation time: 10 minutes

Cooking time: 45 minutes
Yield: 4 servings
Cumin, ground 2 ml Use mortar and pestle or coffee grinder to grind
Cardamom seeds, ground 1 ml spices just before cooking.
Crushed chili flakes 1 ml
Cinnamon, ground 1 ml
Fennel seeds, ground 1 ml
Turmeric, ground 2 ml
Oil, canola 15 ml Place oil, onion and ginger in a small pot on
Onion, large, finely chopped medium. Cook 3-4 minutes, stirring constantly.
Ginger, fresh, chopped 5 ml Add spices and cook 2 minutes.
Vegetable broth, low sodium (or 500 ml Add broth and lentils and bring to boil. Reduce heat
water) and simmer for 20 minutes.
Lentils, red, sorted and rinsed 125 ml
Salt, table To taste Season with salt, making sure to measure exactly
(measure how much is needed to adjust recipe to be
amount!) acceptable for each member of the team.
Quantity of salt added: _____
Equivalent to how many mg of sodium per serving? ________
CHAI TEA Preparation time: 30 minutes

Yield: approx. 500 ml
Coriander seeds 10 Using mortar and pestle or coffee grinder,
Cardamom pods 10 crush/grind spices; wrap in cheesecloth and add to
Cloves 5 milk with sugar.
Cinnamon stick, 2 inches long 1 Heat almost to boiling.
Cheesecloth 1 piece
Sugar 15 ml
Milk, whole 500 ml
Tea, black or Ceylon 2 bags Add tea and steep for 5 minutes.
Remove spices.
42
Group sharing recipe: your team compares your product with your neighbours
CURRIED SQUASH Preparation time: 15 minutes

Source: Adapted from Gourmet Magazine, Yield: ______
April 1997
Oil, canola 15 ml Place oil and onions in a small pot on medium heat.
Onion, medium, chopped 1 Cook 3-4 minutes, stirring constantly.
Mustard seed 5 ml Add mustard seed, stirring until they begin to pop.
Coriander seeds, ground with 5 ml Add spices, brown sugar and salt.
mortar and pestle
Cumin, ground 10 ml
Brown sugar 10 ml
Salt, table To taste
Acorn squash, flesh cubed 500 ml Add squash and water.
Water, tap 500 ml Boil for 10 minutes, stirring frequently.
Add salt to taste, and simmer until tender and
liquid has evaporated.
MEXICAN SPICY RICE Preparation time: 15 minutes

Yield: ________
Oil, canola 15 ml Place onions and oil in medium pot on medium
Onion, medium, chopped heat. Cook, stirring, until soft.
Oregano, dried 5 ml Add herbs and spices. Cook 1 minute.
Cumin, ground 5 ml
Chili powder 5 ml
Pepper, black, ground 1 ml
Rice, white, long-grain 125 ml Add rice, stir to coat with oil; add stock, tomatoes
Liquid stock, vegetable or 185 ml with juice and beans.
chicken Bring to boil, stirring occasionally.
Tomatoes, canned, chopped, 400 ml Transfer to a casserole, cover and bake at 350F
with juice (180C) for 30 minutes.
Kidney bean, red, canned, 250 ml
drained
Coriander or parsley, fresh, To garnish Garnish with coriander.
chopped
43

(use sensory terms on page 11)
Recipe Yield Appearance Flavour Texture Comments and

(# of (aroma and taste any recommended
servings) combined) adjustments?
Fragrant Lentil Dal
Chai Tea
Curried Squash
Mexican Spicy Rice
44
Workshop No. 4: Preparation of anti-oxidant-rich fruits, vegetables, herbs and teas
OBJECTIVES
1. Prepare anti-oxidant-rich fruits and vegetables and green tea in ways that optimize antioxidant
preservation and availability while minimizing vitamin loss.
2. Assess sensory qualities of prepared foods.
3. Assess the effect of pH and overcooking on the visible pigment properties of anti-oxidants.
THIS LAB INCLUDES:

Group Sharing Recipe: Vegetable Stir fry
Master Chef Recipe: Sweet Potato Fries with Avocado Garlic Aioli
INTRODUCTION
Preparation Method
Nutrient losses may occur due to light, heat and air exposure or leaching into cooking water. It is
therefore preferable to peel, and cut (preferably into large pieces) fruits and vegetables just prior to
consumption or cooking. Many nutrients are concentrated just beneath the skin, so peeling should be
avoided or left until after cooking to maximize nutrient retention. Quick cooking methods involving
minimal amounts of water, or where water or liquid is consumed, usually conserve the most nutrients.
Pesticide Residues and Bacterial Contamination
Washing is essential and should remove most of the pesticide residues and surface contamination,
including bacteria, on fruits and vegetables.
Phytochemicals
Phytochemicals found in various plant foods include the flavonoid anthocyanin (berries and red
cabbage), carotenoids such as lutein (greens and orange-coloured plant foods) and lycopene (tomatoes),
the indole glucosinolate (cruciferous vegetables), allicin (members of the allium family) and catechins
(green tea).
Food preparation methods can affect the availability of these phytochemicals as well as their pigment
qualities. This workshop will reinforce optimal preparation methods to maximize phytochemical and
vitamin availability as well as sensory qualities.
Herbs are concentrated sources of anti-oxidants as well. They are key ingredient in certain recipes and
can be used extensively for flavouring purposes. Most common are parsley, basil, dill, oregano, thyme,
rosemary and mint.
45
Glucosinolates
Glucosinolates are very water soluble and are better absorbed if the food source is well chewed. The
following vegetables are rich in glucosinolates and will be prepared by quickly cooking in small
quantities of water to optimize glucosinolate availability: Brussel sprouts, collards, kale, watercress,
turnip, cabbage, broccoli, rapini, mustard greens, cauliflower. These vegetables also contain the pigment
chlorophyll.
Anthocyanins
Anthocyanins provide the red to blue color in foods such as berries, eggplant and red cabbage. They are
water soluble pigments that vary in colour according to pH. In an acidic environment, they are red; in a
basic environment, they are blue, greenish-blue or black.
Allicin
Allicin is present in alliums such as garlic, onions (yellow, white, red and green), shallots and chives.
Freshly crushed garlic is the best source.
Flavanols
Green tea, particularly Japanese green tea, onions and grapes (and wine) contain large amounts of
flavanols. Green tea should be steeped for 8-10 minutes to extract a maximal amount of these anti-
oxidants.
46
Chlorophyll
Chlorophyll is a large molecule that is either blue-green (chlorophyll a) or yellow- green (chlorophyll b).
Blanching quickly and rinsing in cold water after cooking enhances chlorophylls green color. During
blanching, air escapes from the vegetable and allows the color to appear brighter.
When green vegetables are cooked, plant cells rupture and release organic acids. Plastids containing
chlorophyll become permeable to the acids. Hydrogen ions from these acids displace the central
magnesium atom in the chlorophyll to form either pheophytin a (grey-green) or pheophytin b (dull
yellow-green). Formation of pheophytin can be minimized by cooking green vegetables in an uncovered
pan as quickly as possible to allow volatile acids to escape.
Exposure to alkali (baking soda or alkaline cooking water) can split off the phytyl group to form the
sodium salt chlorophyllin, a pigment with a bright green colour that easily leaches into the cooking
water. Disadvantages of using baking soda when cooking green vegetables are the destruction of the B
vitamin thiamin, a bitter taste and mushy texture. Exposure of chlorophyll to zinc or copper also changes
its colour to bright green.
Carotenoids
Carotenoids are yellow, orange or red pigments. Carotenoids are fat-soluble substances, so they require
the presence of dietary fat for proper absorption through the digestive tract.
Some of the best sources of lutein include green leafy vegetables (eg. kale, spinach, collards, turnip
greens), green peas, broccoli and romaine lettuce.
Lycopene activity is maximized when cooked and consumed in the presence of fat. Excessive heating will
reduce color intensity and vitamin A potential.
47
48

1. This lab is focused on anti-oxidant rich foods. Name 3 foods you will be using in this lab that
have anti-oxidant properties.
2. What makes anti-oxidant-rich foods beneficial for health? List 2 reasons.
3. What can occur to vitamins when these foods are cooked? Is there a special way to cook them
to prevent this from happening? Explain.
4. Watch the following videos to prepare you for developing some of skills during this lab.
Steaming greens: https://www.youtube.com/watch?v=9IvmRtAwNc8
Blanching greens: https://www.youtube.com/watch?v=q-ApSyO00Hg
Why is the kale rinsed or placed in cold water after cooking?
Julienne carrots: https://www.youtube.com/watch?v=sYtlIH-YZL4
Chopping herbs: https://www.youtube.com/watch?v=7PbaTbkceik
How does a chef avoid cutting his fingers when chopping?
49
CULINARY TECHNIQUES PRACTICED
Cutting onions, garlic, carrots; blanching, peeling and seeding tomatoes; using a steam basket, colander,
salad spinner; shredding cabbage; peeling and coring apples.
ASSIGNMENT I: GREENS SALAD

Assignment: Each team makes the recipe.
WILD GREENS AND HERBS SALAD Preparation time: 10 minutes

Yield: 2 cups
Greens such as dandelion, 250-500 ml Using a colander, wash greens, rubbing leaves with
arugula, chicory, chard fingers under cold running water.
Remove stems up to where the leaves begin.
Tear into bite-sized pieces.
Radicchio, washed, shredded, 25 ml Spin greens and radicchio in salad spinner.
loosely packed Arrange on serving plates.
Parsley or dill 2 sprigs Wash herbs and mince.
Vinegar, red wine 10 ml Whisk vinegar, oil, honey, salt and pepper in small
Oil, olive, cold-pressed 15 ml bowl. Drizzle over salad.
Honey, liquid 5 ml
Salt To taste
Pepper To taste
ASSIGNMENT II: CRUCIFEROUS PREPARATION

BOILED BRUSSELS SPROUTS Preparation time: 10 minutes

Yield: 2 sprouts
Brussels sprouts, halved, 2 Fill a small pot 2/3 full of cold water, add salt, bring
lengthwise to a boil.
Salt 1 ml Add sprouts (do not cover pot), return to boil, then
(approx.) lower heat to let simmer until tender (about 5
minutes).
Test with a sharp paring knife. When just tender
(do not over-cook), drain in colander and shock by
running cold water on the cooked sprouts to stop
the cooking process and help preserve the bright
green colour.
50
ASSIGNMENT III: COOKING GREENS AND EFFECT OF PH ON CHLOROPHYLL
LIGHTLY STEAMED GREENS Preparation time: 5 minutes

Cooking time: 4-10 minutes
Yield: 1 cup
Greens such as collard greens or 2 leaves of Using a colander, wash greens, rubbing leaves with
kale each fingers under cold running water.
variety Remove stems up to where the leaves begin.
available (Keep raw samples to compare with cooked)
Place steam basket in a pot, add cold water up to
the level of the bottom of the steam basket, cover
and bring to a boil. Add greens to steamer. Cover
loosely to allow steam to escape. Cook 4-10
minutes. Do not overcook, or allow all water to
evaporate. Remove basket with greens and
evaluate, completing table below.
Use the water from one vegetable to assess the

effect of acid and base. Using 2 samples of 25 ml of
cooking water, add 10 ml lemon juice to one and 10
ml baking soda to the other.
Butter, salt, pepper To taste May be served with butter, salt and pepper.
Flavour and Colour Assessment of Cooked versus Raw Greens
Greens Collard greens Kale Mustard greens Turnip greens

raw / cooked raw / cooked raw / cooked raw / cooked
Flavor
Color
Effect of pH on Chlorophyll Pigment
Cooking water Cooking water with Cooking water with

lemon juice added baking soda added
Appearance (Color)
51
ASSIGNMENT IV: BLANCHING CRUCIFEROUS VEGETABLES, EFFECT OF pH ON CHLOROPHYLL
BLANCHED BROCCOLI OR RAPINI Preparation time: 10 minutes

Yield: 1 cup
Rapini stems and / or broccoli 5 pieces Remove stems from rapini; remove or peel hard
flowerettes broccoli stems.
Lemon juice, fresh 30 ml Fill 2 medium pots 2/3 full of cold water, bring to
boil. Add vegetable and cover pot, cooking for 1
minute.
Remove vegetables with slotted spoon. Keep some
aside on a plate and place the rest in colander.
Shock vegetables in colander under cold running
water. Add lemon juice on a vegetable piece;
observe colour change over 30 minute period.
Keep the remaining vegetable for stir-fry recipe.
Continue to simmer the other covered pot until the
vegetable colour changes to an olive green (about
20 minutes)
Effect of Preparation Method on Appearance of Chlorophyll-Containing Greens
Cooked covered Cooked uncovered Uncovered, shocked,

and shocked 30 min after lemon
juice added
Appearance of Greens
(Color)
52
ASSIGNMENT V: STIR-FRYING VEGETABLES
VEGETABLE STIR-FRY Preparation time: 20 minutes

Yield: 3 servings
Oil, canola 15 ml Pre-heat oil in frying pan until a small piece of
Ginger, fresh, peeled, minced 5 ml vegetable sizzles when added. Sautee ginger with
Carrot, medium, peeled, 1 carrot, onion and pepper until softened.
julienned
Onion, white, peeled, sliced 50 ml
Red pepper, washed, cored,
sliced
Cornstarch 10 ml Choose a sauce.
Bok choy, large, washed, cut 500 ml Add sauce and cornstarch to pan, stirring until
across the leaves into 1 cm wide thickened.
strips
Broccoli or rapini, blanched, cut 2 pieces Place blanched vegetables on top. Cover briefly
into large flowerettes/pieces (about 2 minutes).
Sesame oil 2 ml Drizzle with sesame oil just before serving. Sprinkle
Sesame seeds 10 ml with sesame seeds.
53
Assignment: Each team is assigned one sauce.
STIR FRY SAUCES (choose ONE) Preparation time: 5 minutes

Source: adapted from sweetpeasandsaffron.com Yield: 1 cup
Sweet Chili Coconut Stir all ingredients together in a small bowl.
Coconut milk, full fat can (200ml)
Sweet chili sauce 60 ml Add the sauce to the recipe as described.
Soy sauce 30 ml
Lime juice, fresh 10 ml
Red pepper flakes 2 ml
Maple Ginger
Soy sauce 45 ml
Maple syrup 75 ml
Sesame oil 5 ml
Ginger, fresh, grated finely 30 ml
Cornstarch 5 ml
Thai Lime and Basil

Soy sauce 30 ml
Fish sauce 15 ml
Brown sugar 45 ml
Cornstarch 5 ml
Basil leaves, fresh 250 ml
Hoisin Peanut
Peanut butter, creamy 60 ml
Hoisin sauce 45 ml
Water, tap 30 ml
Honey Siracha
Honey 60 ml
Soy sauce 30 ml
Siracha 5-15 ml
Ginger, fresh, minced 15 ml
Garlic, minced 1 clove
Cornstarch 5 ml
54
ASSIGNMENT VI: COOKING ANTHOCYANIN-RICH VEGETABLES AND EFFECT OF pH
BRAISED RED CABBAGE (with apples) Preparation time: 10 minutes

Yield: 1 cup
Onion, small, whole 1 Pierce onion with cloves.
Cloves, whole 5
Cabbage, red, medium, Keep some raw cabbage for comparison
outer leaves removed, washed, Add all ingredients except vinegar to medium pot.
shredded Braise in covered pot until cabbage is softened.
Apple, washed, peeled, 1
quartered, cored, sliced
Sugar, granulated 15 ml
Water, tap 50 ml
Water, tap 50 ml Prepare a solution of 50 ml water and 25 ml baking
Baking soda 25 ml soda in a glass custard cup.
Vinegar, red wine 25 ml Remove a sample of cabbage and add to solution.
Observe colour change after 20 minutes and
complete table below.
Add vinegar to the rest of the water and observe
change.
Cook 10 minutes more and adjust seasoning as
needed.
Effect of pH on Anthocyanin-Containing Vegetable
Raw After-braising After 20 minutes in After vinegar is

baking soda solution added
Appearance of
Red Cabbage
(color)
55
ASSIGNMENT VII: PREPARATION OF CAROTENOID RICH VEGETABLES
SWEET POTATO FRIES Preparation time: 15 minutes

Yield: 1 cup
Sweet potato, medium, 1 Pre-heat oven to 400F (205C).
brushed, washed, sliced into 10- Place ingredients in plastic bag or bowl and
15cm long sticks, 0.5 cm thick shake or mix to coat pieces. Bake on a
Oil, canola 15 ml cookie sheet for 30 minutes, or until
Rosemary, dried 10 ml potatoes are tender in the center.
Salt 1 ml
Serve with avocado garlic aioli.
AVOCADO GARLIC AIOLI Preparation time: 10 minutes

Source: ohsheglows.com Yield: 1 cup
Avocado, halved and pitted 1 large Mince garlic. Process all ingredients in food
Garlic clove 1 large processor until smooth. Scrape down sides
Lemon juice, fresh 8 ml of bowl if needed.
Mayonnaise, regular 60 ml
Salt To taste
Pepper To taste
56
SPAGHETTI SQUASH BURRITO BOWLS Preparation Time: 1 hour

Source: makingthymeforhealth.com Yield: 2 large bowls
Spaghetti squash 1 medium Preheat oven to 375F (190C). Line a baking sheet
(preferably one with a rim) with aluminum foil.
Wash squash and slice off stem at top. Cut squash

in half lengthwise and use spoon to scrape out
seeds. If the squash is too hard to cut, poke a few
holes in it with a knife and microwave for 5
minutes. Lightly oil rim of cut side of squash and
place down on baking sheet; roast in preheated
oven 30-40 minutes.
Oil, canola 8 ml While squash is baking, prepare filling. Warm oil in

Red onion, chopped small large pan over medium heat. Saut onion for 2
Green bell pepper, chopped pepper minutes then add green peppers, cumin, salt and
pepper. Cook until soft, about 6-7 minutes.
Cumin, ground 2 ml
Salt, table To taste
Pepper To taste
Black beans, canned, drained, can (14.5 Once cooled, use a fork to scrape about 3/4 of the
rinsed ounce can) squash flesh into a bowl. Layer the filling inside as
Corn kernels, canned 250 ml follows: black beans, corn, green pepper mixture,
Fresh salsa, made in lab 1 cup salsa, cilantro, spaghetti squash. Press down and
Cilantro, fresh, chopped 125 ml add one more layer of filling. Sprinkle green onion
Green onions, chopped 60 ml on top and finish with cheese.
Cheddar cheese, medium, 125 ml
coarsely grated Broil in oven until cheese is golden brown (about 5
minutes).
57
ASSIGNMENT VIII: PREPARATION OF LYCOPENE-RICH TOMATOES
Assignment: Each team makes the recipe to be used in spaghetti squash bowl recipe.
FRESH SALSA Preparation Time: 10 minutes

Yield: 4 cups
Source: thechunkcychef.com
Tomatoes, canned 28 ounce can Add all ingredients to a food processor bowl
Onion, white, chopped 125 ml in order listed. Pulse a few times to break up
Jalapeno pepper 1-2 small large pieces, then process until texture is
Garlic cloves 3 lightly chunky.
Cumin, ground 7 ml
Cilantro, fresh, chopped 250 ml
58
ASSIGNMENT IX: GREEN AND HERBAL TEA PREPARATION
Assignment: TA DEMONSTRATION on the front counter
STEEPED GREEN TEA

Water 750 ml Bring water to a boil and let sit until reaches
185F (80C).
Green tea, Japanese 25 ml Add tea leaves. Steep 1 3 minutes.
FRESH MINT TEA

Water 750 ml Bring water to a boil.
Mint, fresh, loosely packed 125 ml Add mint leaves. Steep 3 6 minutes.
(leaves may be left on stems)
Tea Steeping Guide

(source: Tea and Herbal Association of Canada)
Tea Type Water Temperature Steep Time

White 185F (80C) 2 5 minutes
Green 185F (80C) 1 3 minutes
Oolong 185F (80C) 2 3 minutes
Black 212F (100C) 4 minutes
Herbal 212F (100C) 3 6 minutes
59

Recipe Yield Appearance Flavor Texture Comments
(# of servings)
Wild Greens and
Herbs Salad
Boiled Brussels
Sprouts
Vegetable Stir-
Fry
Sauce________
Sweet Potato
Fries
Avocado Garlic
Aioli
Spaghetti Squash
Burrito Bowl
Fresh Salsa
Green Tea
Mint Tea
Appropriate sensory assessment flavour terms for greens: sweet, bitter, earthy, pungent, peppery, sharp
60
Workshop No. 5: World of cereals, grains and pasta
OBJECTIVES
1. Assess and compare the nutritive value of grains and cereals
2. Compare cooking characteristics and effects of gelatinization on various cereal grains
3. Become familiar with less common grains and grain-like products
4. Compare different preparation methods for cooking rice that promote grain separation
5. Prepare egg noodles and compare quality to commercial as well as whole grain varieties
6. Prepare recipes containing whole grains
THIS LAB INCLUDES:
Hand-in: Prelab submitted before lab begins; Comparison of Pastas Table; Sensory Evaluation
Table
Group Sharing Recipe: Quinoa Pizza Crust
Master Chef Recipe: Polenta with Roasted Ratatouille
INTRODUCTION
Cereals or cereal grains are the edible seeds of plants belonging to the grass family, and are an essential
part of the human diet. They are rich in carbohydrates relatively low in fat, and contain a fair amount of
protein. The outer layers of the grain are rich in the B vitamins including folic acid. Vitamin E is
concentrated in the germ. Grains are also rich in iron, phosphorus, magnesium and zinc.
Cereals are cooked in liquid to soften the hull or outer shell, to allow starch grains to swell and
gelatinize, to improve their digestibility, and to lose their raw starchy flavor. During cooking, dextrin
forms, enhancing the grains flavor. Most cereals require two to three times their volume in liquid.
Cooking times can be decreased by pre-gelatinization or the addition of disodium phosphate. These
permit rapid rehydration but increase the tendency of the cereal to congeal. Once cooked, grains can be
refrigerated for up to one week.
GRAIN TYPES
Barley
Barley is an excellent source of soluble fibre. It is used in beer production. It is available as flakes, grits,
hulled, pearled and pot (Scotch) barley. Hulled barley includes the bran and is more nutritious than
pearled barley in terms of iron, manganese, phosphorus and thiamin. Pot barley does not have all the
bran removed. Barley can be eaten as a main dish like rice or in soups or stews.
Cornmeal
Cornmeal is coarsely ground corn. It is usually de-germed to extend shelf-life. It is used in baking or as a
hot cereal. It is used to make polenta, an Italian main dish.
61
Millet
Millet has long been a staple in Africa. It can be simmered with any seasonings for a main dish, breakfast
or dessert.
Oats
The various forms of oats, oat bran, oat groats (whole kernels), rolled oats (old-fashioned, quick-
cooking or instant) and steel-cut oats (from Ireland or Scotland; thinly sliced lengthwise), may be
prepared as cereals or added to baked goods. Oats are used in making cereal mixtures such as granola
(baked) and Muesli (uncooked). Commercial varieties of cereal mixtures are usually high in less healthy
fat sources such as hydrogenated and/or tropical oils, but homemade varieties can be very healthy.
Rice
Rice grains are generally divided into short, medium and long grain types. The outer inedible husk is
removed from all rice grains and the extent of milling thereafter, which removes the bran and germ,
influences the rices nutritional value. Parboiled or converted rice is the most nutritious white rice
because it has been soaked and steamed under pressure before milling and so more nutrients are
preserved in the grain. Rice grains may stick together when cooked due to the amount and type of
starch that they contain. A rice that is higher in amylose (long chains) and lower in amylopectin (short
branched chains) will be less sticky. Short grain rice is generally stickier because it contains more
amylopectin. High amylose rice hardens when cooled after cooking because the long amylose molecules
bond tightly together.
Two methods can be used to separate rice grains:
a. soaking in cold water and rinsing before cooking

b. sauting in fat
Soaking and rinsing washes away excess starch, and sauting seals the starch in the grains. The
soaking method is often used in the preparation of short and medium grain rice, and perfumed
rice; for example, Spanish rice. Unfortunately, some water-soluble vitamins are lost in the
soaking water. Sauting in fat is the traditional method of preparing risotto, paella, Greek-style
rice, rice pilaf, and Creole rice. However, if the rice is cooked too long in the fat it may develop a
bitter taste or burn.
Rye
Rye has a robust flavor. Because rye thrives better in cold and wet areas than does wheat, it has been a
popular staple in Eastern Europe and Russia. Available forms of the grain are cracked rye, rye flakes and
whole rye berries.
Triticale
This grain has a nutty flavor. It was developed about a century ago, as a hybrid from crossing wheat and
rye. It is available as cracked triticale, triticale berries and flakes.
62
Wheat
This is the most important cereal crop in the world. It is available as bulgur (steam-cooked, dried and
cracked into different granulations - can simply be steeped in hot water), cracked wheat, rolled wheat,
wheat berries and farina (cream of wheat). The bran and most of the germ are removed from cream of
wheat, although it is enriched. Wheat germ can be eaten as a cereal or used in baking. It contains a fair
amount of fat so unless it is defatted it needs to be refrigerated. Wheat bran can also be used as cereal
or in baking. Kamut and Spelt are two ancient strains of wheat presently being marketed.
Note that processed or ready-to-eat breakfast cereals are more costly than cooked cereals in their
natural forms due to the cost of processing, packaging and marketing. Many contain sugar, fat and salt.
GLUTEN CONTENT
Some grains produce a protein complex called gluten which those with celiac disease or gluten
intolerance need to avoid. Gluten sources are: wheat, rye, triticale, barley, and oats. Gluten-free grains
are rice, corn, millet, sorghum, amaranth, buckwheat, quinoa and teff.
GRAIN-LIKE PRODUCTS
The following three grain-like products are prepared and eaten in ways similar to grains.
Quinoa is an ancient grain-like product, related to leafy vegetables, native to the Andes,
historically a staple to the Incas, that is gaining popularity. It is about the same size as millet but
flat. It is more expensive than most grains but expands up to four times its volume in cooking. It
needs to be rinsed to remove any residues of the natural but bitter saponin coating. Roasting
prior to simmering or baking gives it a delicious flavor. It will cook in 15 minutes in double its
volume of water. It can also be used in salads and desserts.
Amaranth is the seed of a leafy plant, historically a dietary staple of the Aztecs. When simmered
alone, it has a gelatinous texture. It may be more palatable mixed with a grain. They may be
toasted to pop or sprouted, used to thicken soups or stews.
Buckwheat is the fruit of a leafy plant, indigenous to China. It has a strong nutty flavor.
Buckwheat groats are kernels that can be cooked like rice. Kasha comes from the Slavic
languages and refers to roasted buckwheat groats that are cracked. They can be simmered or
baked and served with a main dish. Grits are finely ground, used to make a hot cereal.
PASTA
Homemade or fresh pasta is superior in flavour and texture to commercial dried pasta. The preparation
time involved limits the popularity of homemade pasta, however fresh pasta is increasingly available at
supermarkets. Good quality pasta is made from durum semolina from ground durum wheat grains, a
variety of hard wheat. Couscous is a very small pasta often mistaken for a grain.
63

1. What is the name of the grain ingredient that you will use in the lab to make egg noodles?
2. What two methods will you use to prepare breakfast cereals in the lab?
3. True or False? You need to rinse the grain under running water in a strainer before adding it to
boiling water for cooking.
4. Watch the following video https://www.youtube.com/watch?v=mV7_-_D26vY.

What are the two different methods of pasta making shown in this video? What method are we
using in the lab?
64
ASSIGNMENT I: PREPARATION AND COMPARISON OF PASTAS
Assignment: 2 teams work together to prepare and compare homemade/commercial egg noodles
1. Prepare homemade egg noodles according to the following recipe and dry commercial egg
noodles according to instructions on package. Keep a record of the preparation time.
2. Observe and compare the appearance, texture and flavour of the pastas. Record results in
Table.
HOMEMADE EGG NOODLES Preparation time: 20 minutes


Egg, beaten 2 Using mixer with dough hook attachment, mix
Milk, 80 ml together egg, milk and salt. Gradually add durum
Salt 4 ml semolina. Knead for approximately 10 minutes.
Durum semolina 500 ml Sprinkle with a little cornstarch if too soft.
Cornstarch to sprinkle (~ 20 ml) Let dough rest, covered, for 10 minutes. Shape the
noodles with the pasta machine as instructed or
manually as follows.
Manually: Roll dough as thinly as possible (2 mm)

on cutting board lightly sprinkled with cornstarch.
Roll dough up like a jelly roll. Slice dough crosswise
in 6 mm width. Unroll noodle dough slices.
**Fresh pasta keeps for 1 week in refrigerator, 1

month in freezer or several months at room temp
if dry. Dry for approximately 20 minutes by placing
the noodles on cookie sheets in preheated oven to
212F (100C).
Water Half of large pot Bring water and salt to a boil.
Salt About 5 ml Drop noodles in boiling water and stir. Be sure to
stir the pasta immediately and thoroughly after
adding it to the water. Cover pot just until water
returns to a boil. Then cook, uncovered, stirring
occasionally, for 2 minutes (for fresh pasta). Drain
using a colander. Residual starch will help sauce
adhere to pasta, therefore do not rinse.
Evaluate plain noodles prior to adding pasta sauce.

Pasta sauce 250 ml
65
DRY COMMERCIAL EGG NOODLES
1. Prepare commercial egg noodles and whole wheat pasta (50 g each) according to
package directions using the minimum cooking time.
2. Commercial tomato sauce will be provided to accompany noodles once evaluated
on their own.
Comparison of Pasta Products
Pasta Prep. Time Sensory Qualities of Pasta

(minutes)
Appearance Texture Flavour
Egg noodles,
homemade
Egg noodles,
dry commercial
Whole wheat
pasta
66
ASSIGNMENT II: GELATINIZATION OF BREAKFAST CEREALS
Assignment: 2 teams work together
Cooking Time: 15 minutes
1. Prepare breakfast cereals found in table according to the basic method of cooking
cereals. Use ingredients and cooking times listed.
2. When mixture first thickens, remove a small sample of the cereal and place on a plate (initial
sample)
3. Measure volume of cooked product and calculate % increase.
4. Observe appearance and texture, and taste cereal for flavour. Compare to initial sample.
5. Record results.
Stovetop Method of Cooking Breakfast Cereals
a. Place water and a pinch of salt in a saucepan over high heat. Bring to a boil.
b. Add cereal slowly while constantly stirring to avoid clumping.
c. Lower heat, COVER and simmer for the time indicated in the table. Gas flames
should be as low as possible while simmering.
d. Let stand covered for 5 minutes.
Microwave Method
Microwave time is approximately 1-2 minutes (more for large oats). Cook
uncovered, stirring occasionally.
Preparation of Breakfast Cereals

Product Volume (ml) Water (ml) Stovetop
Simmering Time (min.)
Cream of Wheat 50 250 ml 3-4
Oat bran 50 250 ml 2
Oats, instant rolled 75 150 ml 1

(1 min.)
Oats, rolled, old 75 175 ml 10-15

fashioned
67
Comparison of Gelatinized Breakfast Cereals
Volume Appearance Texture Flavour
Cereal Dry Cooked Percent Initial Final Initial Final Initial Final
(initial) (final) Increase
Cream of
Wheat
Oat bran
Oats, instant
Oats, rolled
Percent increase = final volume - initial volume x 100

initial volume
68
ASSIGNMENT III: GELATINIZATION OF CEREALS
Assignment: 2 teams work together
Cooking Time: 1.25 hours
1. Follow the basic method described below. Prepare cereals using the amount of water listed in
the table.
2. Measure volume of cooked cereal and calculate percent increase.
3. Observe appearance and texture. Taste cereal for flavour.
4. Record UNIT results in table.
Preparation of Cereals
Cereal Cereal Water Cooking

Volume Volume Time
(ml) (ml) (minutes)
Rice, white, long grain 50 200 20
Rice, converted (parboiled) 50 150 20

Rice, brown 50 200 40
Pearl barley 50 300 60
Millet 50 250 30
Wheat kernels (berries) 50 750 70

Roasted Buckwheat (kasha) 50 200 10
Cover may be removed during last 5 minutes to separate grains.
Basic Methods of Preparing Cereals
a. Place water with 1 ml of salt per cup in a small pot over high heat, with cover.
b. Bring to a boil. Rinse grain under running water in a strainer then add to water.
c. When it returns to a boil, reduce heat, cover and simmer for the cooking time indicated.
d. Test for doneness. The grain should be tender but have a slightly resistant core.
e. Use a fork to fluff the grain.
69
Comparison of Gelatinized Cereals
Cereal Volume (ml) Sensory Evaluation
Initial Final % Appearance Texture Flavour

(Dry) (Cooked) Increase
Rice,
white, long grain
Rice, converted
Rice, brown
Pearl barley *
(drained)
Millet
Wheat kernels
(drained)
Roasted buckwheat
(kasha)
* Pearl barley has hull and germ removed, therefore it cooks faster than pot barley
70
ASSIGNMENT IV: PREPARATION OF CEREAL GRAIN DISHES
Assignment: Each team will be assigned a recipe
POLENTA WITH ROASTED RATATOUILLE Preparation time: 20 minutes

Cooking time: 1 hour
Yield: 6 servings (2 wedges each)
Water 500 ml Bring water to a boil; add salt and
Salt 2 ml pepper. Gradually whisk in cornmeal
Pepper 1 ml using a fork. Cook over medium-low
Cornmeal 125 ml heat, stirring often, until very thick,
Pesto (optional) 10 ml about 20 minutes. Stir in pesto.
Line square pan (8X8) or pie plate

with wax paper, and spread polenta in
pan. Let cool a few minutes, then
refrigerate. With help of supervisor,
pre-heat combi oven on roasted
vegetable setting.
Onion, cut into wedges 1/2 Line large sheet pan with parchment
Eggplant, small, sliced diagonally 1/2 and spread vegetables, rosemary and
Zucchini, small, sliced, diagonally 1/2 thyme. Toss vegetables with mixture
Tomatoes, cut into wedges 1 of basil, olive oil, and vinegar. Taste
and add salt and pepper if needed.
Fennel, bulb, cut into 12 wedges 1/2
Mushrooms, quartered 125 ml
Sweet pepper, cut into strips 1/2
Rosemary, fresh, chopped (or dry) 15 ml (2ml)
Thyme, fresh, chopped (or dry) 15 ml (2ml)
Basil, fresh, chopped 50 ml
Olive oil 30 ml
Vinegar, balsamic 30 ml
Salt 2 ml
Pepper 1 ml
Cut polenta into 12 wedges, brush with
olive oil, and fry in nonstick pan until
lightly browned on both sides.
Serve topped with ratatouille (roasted
vegetables).
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BAKED AUTUMN VEGETABLES WITH BARLEY AND WILD RICE
Yield: 4 6 servings
Preheat oven to 3750F (1900C).
Wild rice, black 125 ml Using a sifter, rinse wild rice with cold running water.
Water, tap 500 ml Place in water, and bring to a boil. Reduce heat and boil
gently for 10 min. Drain and set aside.
Oil, canola 15 ml Set frying pan on medium heat. Add oil and onions. Cook,
Onions, chopped 250 ml stirring occasionally, until softened. Stir in barley and wild
Barley, pearl 125 ml rice. Transfer to a casserole or rectangular pan.
(can use hulled)
Sweet potato, peeled, 250 ml Spread vegetables over grains. Sprinkle with salt and
diced pepper and pour in stock. Cover with casserole cover or
Squash, diced 250 ml foil. Bake for 1 hour.
Parsnip, diced 250 ml

Celeriac, peeled, diced 250 ml
Salt 2 ml
Pepper 1 ml
Vegetable broth 500 ml
72
QUINOA PIZZA CRUST Preparation time: 20 minutes

Source: simplyquinoa.com Yield: one 9 crust
Quinoa, white 175 ml Cover quinoa with 1 water and soak
Water, tap Amount for soaking + 60 ml overnight, or for 6-8 hours.
Baking powder 2 ml
Salt 2 ml Preheat oven to (425F) 200 C. Line a 9
Olive oil 30 ml cake pan with parchment paper, drizzle 5
ml olive oil in center and spread around
until pan is coated.
Rinse soaked quinoa, add to blender or

food processor with water, baking
powder, salt and remaining olive oil.
Blend on high until smooth and creamy. It
should be the consistency of pancake
batter.
Pour batter into oiled pan. Bake for 15

minutes, flip the crust and bake for
another 10-15 minutes until edges are
crispy.
PEAR, BASIL AND GOAT CHEESE PIZZA Preparation Time: 10 minutes.

Yield: Toppings for 1 9 diameter crust
Pizza crust 1 9 diameter crust Preheat oven to 450F (235C)
Olive oil 30 ml Spread olive oil over entire crust using a
White onion, sliced 125 ml cooking brush. Place all other ingredients
Pear, thinly sliced 1 evenly on crust.
Basil, fresh 5-6 leaves
Goat cheese 45 ml
Bake for 10-15 minutes until desired
Salt To taste
crispiness.
pepper To taste
73
Assignment: Some teams make the recipe.
BUCKWHEAT GRANOLA Preparation time: 10 minutes

Cooling time: 15 minutes
Source: ohsheglows.com Yield: 4 cups
Buckwheat groats, raw 350 ml Preheat oven to 300F (150C). Line a baking sheet
Sunflower seeds, raw 125 ml with parchment paper. In large bowl, mix dry
Cinnamon, ground 10 ml ingredients. In smaller bowl, mix wet ingredients. Add
Salt, table 1 ml wet to dry and stir until evenly coated.
Applesauce, unsweetened 30 ml Spread granola in an even layer on baking sheet. Bake
for 20 minutes, remove from oven and stir then bake
Honey, liquid 60 ml
for another 18-20 minutes. Watch closely to avoid
Peanut butter or other nut butter 45 ml
burning: stirring every 3-4 minutes may be needed.
Vanilla extract 5 ml
Note that granola will harden during cooling process.
LEMON RISOTTO Preparation time: 10 minutes

Yield: ________
Vegetable broth 1.4 L In small saucepan, bring stock to a simmer, and keep on
low heat.
Olive oil 25 ml In a larger saucepan, heat oil over medium heat, cook
Onion, chopped 1 onion, stirring for 3 minutes or until softened. Stir in lemon
Lemon rind, grated 10 ml rind, thyme, salt, and pepper. Add rice and stir until grains
are well coated. Do not burn.
Thyme, dried 5 ml
Salt 1 ml
Pepper 1 ml
Rice, Arborio 375 ml
Add 125 ml of stock, stirring constantly until all liquid is
absorbed. Add 125 ml of stock at a time, cooking and
stirring until absorbed before next addition. Continue
stirring for 10-15 minutes or until creamy, rice is
tender*
Parmesan cheese, grated 125 ml Add cheese. Stir for 2 minutes until risotto is creamy.
*Note: to determine whether risotto is ready, press a grain against a cutting board with your thumb. If the
rice is not done, a small hard white piece remains. If the grain smashes completely and no hard white piece is
left, the risotto is done. Alternatively, taste a grain for desired consistency.
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MILLET CAKES Preparation time: 30 minutes.

Source: weelicious.com Yield: 8 patties, 2 tablespoons each
Millet 35 ml Place millet in small saucepan. Toast over
Water, tap 70 ml medium heat for 4-5 minutes. Add water to
pan and stir. Increase heat and bring to a
boil. Decrease heat to low and cover.
Simmer until grains absorb most of the
water (about 15 minutes). Remove from
heat and cool for 10 minutes.
Onions, white, chopped 30 ml Place onion, pepper, carrot, garlic and spice
Red bell pepper, chopped 30 ml into food processor, processing into small
Carrots, chopped, 30 ml pieces. Heat 30 ml of oil in a saucepan over
medium heat and add processed
Garlic clove, sliced, chopped 1 clove
vegetables. Saut until soft.
Italian seasoning 2 ml
Olive oil 30 ml + 15 ml for frying
Mix millet, vegetables and egg in small
Egg, beaten 1
bowl. Form 8 small patties. Place 15 ml of
oil and patties into pan and fry for 5
minutes on each side until golden. Cool on
paper towel.
TABBOULEH Preparation time: 30 minutes

Yield: __________

Bulghur wheat 125 ml Pour bulghur into small heat-resistant bowl
Water, tap, boiling 175 ml and add boiling water, lemon juice, oil, salt,
Lemon juice, fresh 30 ml pepper. Stir, cover with plastic wrap and set
Olive oil 30 ml aside for 1 hour until water is absorbed.
Salt 10 ml
Pepper 5 ml
Add remaining ingredients and stir to combine.
Cherry tomatoes, halved 250 ml
Cucumber, diced small 125 ml
Green onions, thinly sliced 3
Mint leaves, fresh chopped finely 125 ml
Parsley, fresh, chopped finely 125 ml
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Recipe Yield (# of Appearance Flavour Texture Comments and

servings) (aroma and taste any recommended
combined) adjustments?
Polenta
Baked Autumn
Veggies
Quinoa Pizza with

Pear toppings
Buckwheat
Granola
Lemon Risotto
Millet Cakes
Tabbouleh
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Workshop No. 6: Texture modification and clinical nutrition applications
OBJECTIVES
1. Prepare and evaluate recipes using texture-modifying ingredients: gelatin, agar, starch
pastes and eggs as well as emulsions.
2. Prepare and evaluate pureed and blenderized meal components.
3. Use starch-based thickening products designed for dysphagia.
THIS LAB INCLUDES:

Hand-in: Prelab submitted before lab begins; Oil and Vinegar Emulsions Table
Group Sharing Recipe: Orange Agar Dessert
Master Chef Recipe: Old Fashioned Mayonnaise
INTRODUCTION
GELATIN
1. Gelatin is a protein, derived from beef and pork bones and pork skin, and is used in a
powder form in food preparation to set a liquid, or to turn a liquid into a solid as it is
chilled. Plant alternatives with gelatin-like properties are agar flakes and carrageenan from
algae and seaweed.
2. It is best to soften unflavoured gelatin in cold water before it is dispersed in any other
liquid. Otherwise it will clump when boiling water is added. Separating gelatin particles
with granular sugar, for example, will reduce the amount of clumping.
3. Factors affecting gelatin setting power include:
a. Gelatin concentration: A minimum concentration is necessary for gelling, approximately

15 ml for 500 ml of liquid.
b. Sugar: Sugar decreases gel strength by competing with water for binding sites on
gelatin molecules.
c. Acid: Gels are more tender when acidic, most rigid between a pH of 5 and 10.
d. Salts: The presence of salt results in a firmer gel as it does from milk or hard water.
e. Physical interference: The presence of fruits or vegetable pieces in a gelatin product and
mechanical agitation physically interfere with bond formation. The amount of liquid
and/or gelatin should be adjusted if solids are added. They should only be added after
some thickening has occurred, so that the gel structure will keep them well distributed
and prevent them from sinking to the bottom.
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f. Enzymes: Proteolytic enzymes present in certain raw fruits prevent gelling by denaturing
gelatin e.g. bromelin in pineapple, actinidin in kiwi. These enzymes are easily destroyed
by blanching the fruit or using the canned versions.
g. Temperature and time: If boiled, gelatin loses its setting ability. The gel network forms
slowly, but is accelerated under cool temperatures. However, if the liquid is cooled very
quickly, a weak gel will form due to weak bonds and at room temperature it will re-
liquify.
EMULSIONS
1. An emulsion is a dispersion of one liquid in another, where both liquids are mutually
antagonistic or immiscible.
2. Emulsions are classified according to degree of stability. Note how stability increases
with thickness.
a. Temporary emulsions have a thin viscosity and stability; e.g., French and Italian dressings.
b. Semi-permanent emulsions have a viscosity similar to thick cream and a higher degree
of stability; e.g., commercial salad dressings.
c. Permanent emulsions have a very thick viscosity (semi-solid) and are very stable; e.g.,
Mayonnaise.
STARCHES
1. Starches used in food preparation for thickening purposes include: wheat flour, cornstarch
(regular or waxy), tapioca, arrowroot, sago starch, rice starch, modified starch, sorghum starch,
and potato starch. The ratio of the polysaccharide composition of the starch, i.e. of amylose
and amylopectin, is the major factor determining the starchs characteristics.
2. Care must be taken in mixing a liquid and a starch. Starch tends to form lumps that are
very difficult to dissolve. Only the starch granules on the outside of the lump can then
absorb water and gelatinize during cooking, forming a water-proof gel coating, while
granules on the inside remain dry. This can be prevented by separating or dispersing the
granules before liquid is added by: coating with the starch with fat, surrounding it with
sugar or dispersing in a small quantity of cold liquid.
3. When a starch and a liquid are mixed, a small amount of water is absorbed that produces
reversible swelling of the starch granules.
4. As the mixture is heated, more water is absorbed, swelling continues, and the starch
granules soften. Starch grains lose their birefringence (molecular order). This irreversible
breakdown of structure is called gelatinization. The mixture becomes more translucent.
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Further cooking completely gelatinizes the starch, and thickens the mixture. Each starch
has a characteristic gelatinization temperature range.
5. Continued heating causes pasting due to: starch granules swelling enormously, starch that
has leaked out from the granule (especially amylose), and evaporation of water. As these
events take place, the starch paste loses its raw flavour. Approximately five minutes of
cooking beyond the point of gelatinization is required for this to happen.
6. Overcooking or over-stirring causes swollen starch granules to rupture and a thinning of
the sauce occurs.
7. As the starch paste cools, a gel forms due to the formation of various bonds. Starches that
have a high content of amylose such as cornstarch, rice and maize become cloudy when
heated and gel very quickly when cooled. Starches with lower amylose content (i.e., more
amylopectin) such as tapioca, potato, arrowroot and waxy cornstarch will remain more
translucent and will not gel as well; however, they will thicken due to amylopectin. The
latter are preferable for a product such as a glaze on the fruit of a cheesecake or flan.
Tapioca and arrowroot give better results if freezing (www.foodsubs.com).
The thickening power of a starch will diminish if it is not stored in an airtight container.
8. Syneresis refers to the leakage or separation of liquid from the gel, also referred to as
weeping, which occurs when a cooled starch gel is left standing for some time. This occurs
because amylose molecules continue to form bonds, forcing water out. This phenomenon
accelerates if the gel is frozen. Upon thawing, water is unable to rebind to the fragile mass.
Starch from a waxy cereal should be used if the product is to be frozen; for example, waxy
cornstarch, rice or sorghum.
9. Sugar delays gelatinization by competing with starch for water. In small amounts, it has a
tenderizing effect on starch gels, and will prevent mechanical damage from over stirring.
Large amounts will decrease gel strength, and may turn the starch mixture into a thick mass.
In recipes requiring large amounts of sugar, part of the sugar may be kept to be added after
the starch is gelatinized and the paste thickened.
10. The presence of dextrinized starch or acidic ingredients decreases the thickening power of
starches. Pyrodextrins, formed from the breakdown of starch exposed to dry heat, have less
thickening power. Therefore when browned flour is used, a greater amount is needed to
obtain the same thickening power. Acids hydrolyze starch molecules, reducing their
thickening power, therefore acidic ingredients should be added once the starch mixture is
cooked and thickened, but before it cools to avoid disturbing the bonds that have formed
and weakening the gel.
11. White sauces, also known as bchamel, are usually made with milk, thickened with flour
dispersed in fat (referred to as a roux), which have preferably first been cooked together to
give the sauce a special flavor, to remove the danger of a starchy taste, and of lumps
forming. The consistency is dependent on the proportions of thickening agent (flour) to
79
liquid (milk). White sauces are designated as thin, medium, thick, and very thick, or as white
sauce number one, two, three, and four, respectively. The number refers to the number of
tablespoons (15 ml) of butter and flour used per cup of liquid, or to make one cup of sauce.
Seasonings may be added depending on the food or recipe the sauce is used for. For
example, nutmeg, mustard or fresh herbs such as parsley, thyme, tarragon, chives, and red
wine may replace some of the broth in brown sauce.
A velout uses a white stock (poultry, fish or vegetable based) as the liquid.
A creamy velout uses cream in addition to stock.
A Mornay sauce contains cheese.
Brown sauces are made with a brown roux, and a brown stock, which is most flavourful
when made from cooked meat drippings. A brown roux is a roux cooked until it has just
taken on some colour.
Reduction sauces contain no flour. They develop from simmering a liquid until a good amount
has evaporated and the liquid has thickened, usually to a syrupy consistency.
Bechamel Sauce Ingredients and Uses
Margarine
Sauce required Milk Flour /Butter Use
(ml) (ml) (ml)
Thin (#1) 250 15 15 In cream soup

In pasta dishes, over fish,
Medium (#2) 250 30 30 poultry, light meats, vegetables,
as basis to milk puddings
Thick (#3) 250 45 45 In souffls
12. Pastry cream and pie fillings are starch and egg-based.
Instant and canned puddings contain high amounts of modified starch, including pre-
gelatinized starch, so that the puddings will thicken without cooking or will not retrograde.
Other products available in the supermarket serve as instant sauce thickeners, including
Veloutine.
13. Instant thickening agents used to thicken liquids for people with dysphagia contain
modified, pre-gelatinized cornstarch. They are used to instantly thicken hot or cold liquids,
sauces, purees, etc. to various consistencies. A specific consistency may be recommended
by a dietitian or occupational therapist. Thickening a beverage reduces the speed of
80
transport of the bolus from the oral cavity to the esophagus and prevents choking. It is
very important for these people to be able to consume adequate liquids without being at
risk of contracting aspiration pneumonia.
A consistometer is used in setting recommended concentrations require to obtain the four

consistency categories used. They are nectar (thin, syrupy, like tomato juice), honey
(pourable) and pudding (spoon needed). Thickening capacity may vary depending on the
characteristics of the liquids they are added to such as pH, mixing method (blender should
be avoided), consumption delay (may continue to thicken for 24 hr), and temperature of
holding and service. Training is therefore required for people using these products. In some
cases, ready-made products may be more advantageous. Consistaide is the name of the
product made by Berthelet in Quebec.
Berthelets Guide for Consistaide Product
LIQUID CONSISTENCY OBTAINED WITH FOLLOWING AMOUNTS PER

125 ML OF LIQUID
NECTAR HONEY PUDDING
Apple, grape, prune milk, 20 ml 25 ml 30 ml
water, supplements:
Boost, Ensure
Orange juice 15 ml 18 ml 25 ml
Vegetable juice 2.5 ml 7.5 ml 20 ml
Warm broth 20 ml 25 ml 37 ml
MODIFIED TEXTURE DIETS
Pureed and blenderized diets have modified textures to accommodate chewing or swallowing
difficulties.
Pureed foods consist of a thick paste similar in consistency to applesauce or mashed potatoes.
Once pureed, foods may need to be strained to remove fibers, skins or seeds in order to obtain a
smooth product. A liquid that goes well with the pureed food item may be needed to obtain the
appropriate consistency; for example, broth, gravy, sauce, milk or tomato juice. If thickening is
required then starches, potato flakes or gelatin may be used. Caloric content may be increased by
adding high calorie items such as butter, cream, gravy, salad dressing, mayonnaise, sugar, honey,
syrup or jelly.
Blenderized diets consist of food products with a consistency that allows them to pass through
a straw. A gelatin slurry may be incorporated to soften dry crumbly foods, or thicken pureed
foods, while maintaining an acceptable mouthfeel and preventing water separation.
81
Dysphagia is a swallowing disorder that requires liquids to be thickened. Instant commercial
starches are available for this purpose such as Resource Thicken Up, Quick Thick (Liv-N-Well).
Starches, potato flakes, infant or instant cereal, bread crumbs, skim milk powder, pureed
vegetables and fruit, blenderized cottage cheese and gelatin are other alternatives.
EGGS
1. Egg white foams are used in making meringues, souffles, foamy omelets, and sponge cakes, to
obtain a light and porous texture. Since they incorporate so much air, they can be used to
reduce caloric content in a volume of food. During beating of egg whites, the foam will go
through soft peak, stiff peak and dry stages. Usually recipes require soft or stiff.
Factors affecting formation and stability of egg-white foams:
a. Copper bowl: When a copper bowl is used, the volume and firmness of the egg white
foam are increased because of a reaction between the copper and conalbumin in the egg.
b. Temperature: Egg whites at room temperature reach a greater volume more quickly than
refrigerated eggs because of the lowered surface tension of the warmer egg whites.
However, the stability of the foam is not as great.
c. Concentration: Dilution with water will increase volume but decrease stability of egg-
white foam.
d. Acid: Acids decrease the pH to near the isolectric point so that proteins are more sensitive
to denaturation. Thus, acids, such as a pinch of cream of tartar added at the beginning
increase the beating time required to produce an egg-white foam, however the foam is
very stable.
e. Sugar: Sugar increases the time required for development of a foam but the foam is stable.
It should be added when the eggs begin to foam. Sugar should be added a little at a time
and the foam should be beaten after each addition. If sugar is added to egg white before
beating has begun, extensive beating is necessary to produce a foam, which will be stable
but reduced in volume. If a foam is beaten to the stiff stage after each sugar addition, it will
have a dull surface after baking.
f. Fat: The addition of even a minute amount of fat interferes with the formation of an egg-
white foam. Egg yolks are a common source of fat contamination. Utensils and bowls may
also be detrimental, especially if plastic as it tends to absorb fat.
g. Over beating: The peak of stability of egg-white foam occurs before maximum volume
occurs. Thus, overbeating produces an unstable foam that has a tendency to collapse
and become coarse.
2. Egg yolks have a greater thickening ability than whites. Custards, sauces and certain pie
82
fillings depend on the presence of egg protein coagulation and/or starch gelatinization for
thickening. Many of the principles underlying custards apply to hundreds of other dishes
containing eggs. Custards are egg and milk-based desserts. They are gels formed from the
enmeshment of milk by coagulated egg protein. Soft custards are cooked while stirring in a
double boiler, whereas baked custards are baked in the oven. They need to be placed in a
water bath called a bain-marie, to equalize the temperature to obtain a homogeneous
texture, unless they include starch, which prevents curdling by limiting the rejoining of
proteins after they denature and unwind. (A towel under the pan in the water bath also
helps). If overbaked, a custard will curdle and weep (syneresis). Soft custards include creme
Anglaise, pastry cream, lemon curd, and zabaglione. Baked custards include cheesecake, flan
and quiche. A hot liquid such as pudding may be thickened by mixing a small quantity of hot
liquid into the egg yolk very slowly, while mixing, before adding to the pudding. The gradual
increase in temperature will prevent coagulation and an undesirable texture. To prevent a
skin from forming at the surface it may be dotted with butter or covered directly with plastic
wrap.
83

1. Why is it important to soften gelatin in cold water before it is dispersed in another liquid?
2. Name three factors affecting gelatin setting power.
3. True or False
a. Salad dressings are semi-permanent emulsions.
b. Mayonnaise is a permanent emulsion.
4. What is the difference between a puffed omelet and a regular omelet?
5. Watch the following videos on YouTube:

https://www.youtube.com/watch?v=cuPpVQ14320
Are emulsions stable? Why or why not?
What is the basic recipe for a vinaigrette?
https://www.youtube.com/watch?v=qSHXG-5ShFk
Why add the oil slowly?
84
ASSIGNMENT I: FACTORS AFFECTING GELATION
Chilling time: 60 minutes
1. Label four small custard cups.

2. Prepare gelatin. Use the Basic Method for #1 (control) but vary for others as per instructions.
3. Chill all variations for at least one hour. Dip bottom of custard cup into pot of very hot water for no
longer than 5 seconds, and un-mold gelatin product onto labelled plates.
4. Evaluate appearance and texture. Record results in table.
Basic Method (#1)
a. Place 2 ml unflavoured gelatin and 5 ml sugar in custard cup. Mix well.

b. Add 5 ml cold tap water. Stir slightly and let soak 2 minutes.
c. Add 20 ml boiling water to gelatin and water Stir until completely dissolved.
d. Add 35 ml ice water. Stir and refrigerate.
Variations
#2 Double amount of sugar used.

#3 Reduce sugar to 2 ml in step a. Reduce ice water to 15 ml in step d. When mixture has been
chilled for 5 minutes, add 20 ml crushed drained, canned pineapple.
#4 Repeat instructions for #3 but instead use crushed raw kiwi.
Effect of Treatments on Gelation
Variation Appearance Texture Explain Result
#1. Control
#2. Double sugar
#3. Pineapple,
canned,
crushed
#4. Kiwi, fresh,
crushed
85
ASSIGNMENT II: GELATIN VERSUS AGAR DESSERTS
Assignment: Each team will be assigned a recipe
ORANGE AGAR DESSERT Preparation Time: 15 minutes

Chilling Time: 1 hour
Orange juice, no pulp 250 ml Place about one half of the juice in a small pot and sprinkle
with agar flakes.
Agar flakes (less if using 15 ml
powder) Stir thoroughly and bring to a boil. Simmer for a few
minutes, stirring until all the flakes have dissolved.
Mix with the rest of the cold juice. Pour into small bowls or
molds and refrigerate until set.
Write the amounts and preparation method for a gelatin-based orange dessert. Refer to the
theory and other gelatin recipes to determine the proper instructions and gelatin amount.
ORANGE GELATIN DESSERT

Orange juice, no pulp 250 ml
Gelatin
Comparison of Gelled Desserts
Dessert Prep Time Appearance Texture Flavour

(min)
Orange agar dessert
Orange gelatin dessert
86
ASSIGNMENT III: EFFECT OF EMULSIFIERS ON OIL AND VINEGAR

Assignment: Each team is assigned a recipe.
Preparation Time: 15 minutes.
1. Label 3 plastic pill bottles 1-3.

2. Pour into each the amounts of oil and red wine vinegar (for contrast) as shown in table.
3. Carefully add 0.5 ml of the emulsifiers listed.
4. Shake each bottle 50 times.
5. Let the bottles stand for 10 minutes.
6. Record UNIT results in the table.
Effect of Emulsifiers on Oil and Vinegar Emulsions
Bottle Oil Wine Vinegar Emulsifier Appearance after Significance

# Hydrophobic Hydrophilic 10 minutes
Dispersed Continuous
Phase Phase
(ml) (ml)
1 10 5 None
2 10 5 Egg yolk
Dry
3 10 5
mustard
87
ASSIGNMENT IV: PREPARATION/COMPARISON OF TEMPORARY & PERMANENT EMULSIONS
Assignment: Each team makes both recipes.
ITALIAN DRESSING (temporary emulsion)

Olive, cold pressed 25 ml Place ingredients into small bowl and whisk until well
Wine vinegar 25 ml blended.
Parmesan, grated 7 ml
Oregano 0.5 ml Take a 15 ml sample of dressing when it is first blended.
Mustard, dry 0.5 ml Pour sample into a bottle. Record the time it takes for the
Garlic, minced 0.5 clove emulsion to break.
Salt 1 ml
Pepper To taste Let flavours blend for 30 minutes. Observe for texture and
Lettuce, any variety 250 ml taste for flavour. Record results in table.
OLD-FASHIONED MAYONNAISE (permanent emulsion)

Egg yolk 1/2 Combine egg yolk with mustard, sugar, salt and cayenne pepper in a
Mustard, dry 5 ml small, deep bowl.
Salt, table 1 ml
Cayenne pepper dash
Vinegar, white 15 ml Stir in vinegar. Beat 1 minute with electric beater.
Oil, canola 125 ml Drop by drop, slowly drizzle in 5 ml of oil while beating mixture
until oil has been thoroughly incorporated, creating a smooth, well
blended and creamy mixture. Repeat until 15 ml of the oil has been
incorporated to make a smooth, well-blended and creamy mixture.
Slowly pour the rest of the oil into mixture while beating, until all
has been incorporated.
Refrigerate before serving (30 minutes).

For
Crackers tasting Record results in the table.
88
Evaluation of Emulsions
Emulsion Emulsifier Time for Separation Texture Flavour

to Begin
Italian dressing
Mayonnaise
89
ASSIGNMENT V: STARCH PASTES
Assignment: Each student prepares 1-2 starch pastes in small pots with ingredients in the table.
Cooking time: 5 minutes per paste
Chilling time: 20 minutes
For browned flour, heat in frying pan over medium heat, stirring often, watching carefully to avoid
burning.
1. Add 30 ml cold juice (red such as cherry or raspberry) to each of the ingredients. Stir until
dissolved. Add 90 ml cold juice and stir until dissolved again.
2. Heat each paste over medium heat, stirring occasionally until the sauce thickens (do not
over stir). Reduce heat to minimum and keep warm 2-3 minutes.
3. Pour 50 ml of each of the starch pastes into separate custard cups. Place in freezer for 20
minutes to chill. Do not allow ice crystals to form. Pour 50 ml of each of the hot pastes onto
wax paper.
4. Take starch pastes from freezer. Unmold onto waxed paper. Observe appearance
and consistency and taste.
5. Record results in the table.
Effect of Starch Variety on Hot and Cooled Starch Pastes
Appearance(clear, cloudy) Consistency (thick,

Variety of Starch Quantity thin, gelled)
(ml) Hot Cold Hot Cold
Flour, all purpose 15
Flour, all purpose, 15

lightly browned
Tapioca 15
Cornstarch 15
Potato starch 15
Arrowroot 15
90
ASSIGNMENT VI: EGG WHITE FOAM
Assignment: Each team is assigned a recipe.

PUFFED OMELET
Egg, large 1 Separate egg, placing white in a glass measuring
cup.
Beat egg white with electric mixer, beating until

reaching soft peak stage.
Beat egg yolk with a fork. Drizzle egg yolk on top of

whites. Gently fold into white.
Oil, canola 5 ml Spread in a pre-heated lightly oiled frying pan (use

brush to oil minimally). Cook for about 2 minutes on
each side.
Fold to serve.
REGULAR OMELET
Egg, large 1 Beat eggs with a fork or whisk until well blended.
Oil, canola 5 ml Pour into in a pre-heated lightly oiled frying pan

(use brush to oil minimally). Cook for about 2
minutes on each side.
Fold to serve.
Sensory Evaluation Table (use page 11)

Recipe Yield Appearance Flavour Texture Comments
Puffed Omelet
Regular Omelet
91
ASSIGNMENT VII: WHITE SAUCE
Assignment: 2 teams make recipes together.
Sauce Milk (ml) Flour (ml) Margarine /Butter (ml)
Thin (#1) 250 15 15
STOVE TOP PREPARATION METHOD
a. Heat liquid in microwave in a glass measuring cup for one minute on high.
b. Melt fat over medium heat in a saucepan.
c. Stir in flour. Continue to stir, cooking roux for two minutes. If making a gravy, cook the
roux until golden brown.
d. Remove from burner. Slowly add the liquid, stirring or whisking constantly. Return to
burner and bring to a boil over medium-high heat while continuously stirring or whisking
to prevent sticking or lumping.
e. Reduce heat to medium low, and simmer, stirring or whisking often for 5 minutes.
f. Transfer into a pyrex dish and and cover with plastic wrap touching the surface if not
tasting immediately, to prevent a skin from forming at the surface.
MICROWAVE PREPARATION METHOD
a. Heat milk in microwave in a glass measuring cup for one minute on high.
b. Melt butter in medium-sized pyrex dish, in microwave (about 15 seconds).
c. Mix in flour.
d. Slowly add milk, while stirring, to obtain a smooth mixture.
e. Microwave for 2-4 minutes on medium power or until thickened, stirring after two
minutes, and then every 30 seconds.
PUREED PEAS
Green peas, frozen 125 ml Place one kind of peas in hand blender.
Green peas, canned 125 ml Add broth.
Broth, vegetable 15-30 ml Blenderize until smooth.
Straws 5 Repeat with other type of peas.
Assess if both are appropriate to use with straw.
If preparing for blenderized diet, what may need

to be done?
92
ASSIGNMENT VII: WORKING WITH THICKENING AGENT FOR DYSPHAGIA
Assignment: Each team uses one liquid
Use thickener and liquid provided to produce thickened liquids that meet the four consistencies.
Slowly sprinkle while mixing with a fork. Have Lab Coordinator or TA evaluate your product.
Evaluators Initials:
(Lab Coordinator or TA must observe your tasting to initial)
Berthelets Guide
LIQUID PER 125 ML FOR IMMEDIATE USAGE

CONSISTENCY NECTAR HONEY PUDDING
Apple, Grape, Prune

Milk, Water, 20 ml 25 ml 30 ml
Supplements: Boost, Ensure
Orange juice 15 ml 18 ml 25 ml
Vegetable juice 2.5 ml 7.5 ml 20 ml
Warm broth 20 ml 25 ml 37 ml
Comments about products:
List of ingredients on thickener product package:
93
Workshop No. 7: Oils, frying, fat substitution and reduced-fat food preparation
techniques
(including meat preparation and cooking loss)
OBJECTIVES
1. Fry a food at various temperatures to compare the effect on fat absorption and texture.
2. Be familiar with appropriate fat choice to limit fatty acid breakdown.
3. Prepare homemade broths and use in reduced-fat recipes.
4. Prepare lean meats using preparation methods that enhance tenderness.
5. Apply food safety precautions in potentially hazardous foods preparation.
6. Use appropriate ingredients, techniques, and equipment to prepare shellfish, sauces and a
baked item containing reduced amounts of fat and/or less than in conventional recipes.
THIS LAB INCLUDES:

Hand-in: Prelab submitted before lab begins; Beef Evaluation Table
Group Sharing Recipe: Low Fat Gravy
Master Chef Recipe: Liver Julienne in a Low Fat White Wine Cream Sauce
INTRODUCTION
FATS AND OILS
1. Fat is essential in the diet as source of essential fatty acids and for the absorption of fat-
soluble vitamins A, D, E, and K. It is also a concentrated source of energy. Fats of animal
origin include butter and lard (pork), and vegetable fats include oils, margarine, and all-
vegetable shortening. The latter is composed of hydrogenated oil. Margarine may be
hydrogenated, although many non-hydrogenated trans-fat free types now exist.
2. Oils may serve as a cooking medium to prevent foods from sticking to the cooking utensil,
to brown, fry or saut, as a binding agent in baked goods, or as a preserving agent; for
example, for minced garlic, sun-dried tomatoes, and fresh herbs. Oils are an important
ingredient in mayonnaise, salad dressings and marinades.
3. MCT (medium chain tryglyceride) oil is processed from coconut oil to contain medium chain
fatty acids. They are more easily and rapidly hydrolysed and absorbed than those of long
chain fatty acids present in conventional food fats. MCT oil is therefore used in conditions of
fat malabsorption. MCT oil can be used in various recipes as other oils would be.
4. Certain oils have distinct flavours as does butter. Olive oil, and sesame oil are highly valued
for their flavor; however, they have low smoke points, so they should not be overheated.
Sesame oil is typically added to Asian stir fries and olive oil is typically used on salads. Cold
pressed oils and flax or linseed oil are usually consumed unheated due to their low smoke
points and to preserve nutritional qualities.
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5. Fats recommended for frying, which have high smoke points are peanut, canola, and
sunflower oils and clarified butter. When fat is heated to its smoke point, triacylglycerols
break down into free fatty acids and acrolein is formed. Acrolein is a substance irritating to
the eyes, nostrils, lungs and digestive system. Smoke at the surface of heated oil also indicates
that it could ignite spontaneously. This occurs at the flash point.
6. Factors that decrease the smoke point of fats include the following (note that b-f make them
more susceptible to deterioration):
a. Emulsifiers such as mono- and diglycerides in shortening and in certain vegetable oils.
b. Length or number of times the same fat is used for frying, due to deterioration.
c. Presence of food particles, crumbs, or egg (which contain lecithin an emulsifier).
d. Use of a wide, shallow pan exposing therefore a larger surface area of fat to oxygen.
e. Use of copper, bronze, iron or brass pans or utensils, metals that accelerate
oxidative rancidity and deterioration of fats. Stainless steel is preferable.
f. Heating oil to temperature above smoke point (or above 2300C).
g. Cold pressed oils have low smoke points and are best used for cooking purposes
not involving direct heat, as opposed to indirect heat, such as in baking.
7. Fried foods should be fried once they have been dried, to avoid water and fat from
spattering. They should be fried in small batches to avoid a drop in temperature of the oil.
The fat should have attained as high a temperature as possible but below its smoke point.
This ensures, apart from limiting fat from deteriorating, a crisp product while minimizing its
greasiness. Cooking at a lower temperature would take longer and allow for increased fat
absorption (it is important to use a deep-frying thermometer). Fat absorption also increases
as the proportion of sugar, liquid, leavening agent and fat in the food increases.
8. Surface crispness is due to moisture loss which is primarily responsible for steam produced
during frying. The void left is filled with fat. In fried potatoes, the heat causes moisture in the
starch granules to swell and cook them. Browning occurs once the steam has escaped.
9. The browning of the outer portion of the food during frying is the result of the Maillard
reaction involving sugars and proteins, and caramelization. The degree of browning depends
on time and temperature, and the chemical composition of the food, rather than the type of
fat used.
10. Fats shelf life will be extended if frying is done at temperatures below the smoke point, if
straining is done to remove food particles through a coffee filter or several layers of
cheesecloth after each use, and if stored in a cool, dark place or in the refrigerator in an
opaque container. Oil may be reused a maximum of five to seven times, however it may be a
health concern to reuse it and the flash point may decrease dangerously low, especially if the
oil contains mono and diglycerides.
11. Oil should be discarded if it has smoked, if it is brown, smells rancid, produces foam, or does
not bubble upon addition of food.
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12. Homemade flavoured oils present a food safety hazard if they are not acidified with
phosphoric or citric acid, as commercial ones are, due to the possibility of Clostridium
botulinum contamination from added ingredients such as garlic. Refrigerate and use within
2 weeks.
FAT SUBSTITUTION, REDUCED-FAT FOOD PREPARATION TECHNIQUES
Ingredient Choices
Reducing fat in baked goods may result in a dry product, however, fruit (or vegetable) purees can
successfully replace a large part of the fat such as oil or shortening and provide moisture and
flavor. Reduced-fat margarine contains water and may be inappropriate.
Milk products
The following are examples of substitutions: Cheeses with lower fat content, yogurt or low fat
sour cream instead of regular sour cream, low fat cream cheese instead of mascarpone,
evaporated milk instead of cream.
Meats
Lower fat cuts of meat may be less tender, but the factors below may improve tenderness.
Degree of aging affects muscle stretching and softening and changes in collagen structure.
Age of the animal: Younger animals have less muscle development and more tender collagen.
Tenderizers, such as proteolitic enzymes degrade protein. Acid in marinades and salts and
polyphosphates tenderize by causing the meat to retain water.
Mechanical manipulation breaks muscle fibres and connective tissues. Grinding, pounding,
cubing, slicing thinly, cuts collagen and muscle fibres.
Enzymes: Meat tenderizers catalyse hydrolysis of proteins.
Marinating: Acids increase moisture retention.
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EFFECT OF HEAT DURING COOKING
Proteins. Heat activates enzymes naturally present in the meat, which degrade muscle proteins
until they themselves are denatured and inactivated by high temperatures. Cooking meat at low
temperatures for long periods of time (such as in stewing) therefore allows for more protein
degradation. Protein chains unfold, denature, fragment and shorten, causing the meat to shrink
and to toughen. Water is lost, which dehydrates the muscle, decreasing juiciness and further
toughening the meat. High oven and broiling and barbecuing temperatures accelerate these
events. Commercial meat tenderizers require heat to be activated. Papain, for example, becomes
increasingly active between 55-75 degrees Celsius to degrade muscle proteins and collagen.
Connective Tissue. Collagen is a white connective tissue, made up of triple-stranded coils each
strand being coiled as well. It surrounds muscle fibres, binding them into bundles, and also
surrounds whole muscles and makes up tendons and ligaments. The strands also form cross links
with maturity. It is therefore more predominant in muscles that are used more, i.e. the less
tender cuts, and in older animals. At 39 degrees Celsius, collagen coils begin to unwind. At 65
degrees Celsius, it denatures, loses its strength and shrinks to approximately a quarter of its
original length. With sufficient heat, moisture and time, collagen is hydrolysed (solubilized) to
form gelatin. The other major connective tissue, elastin, is not softened to any great extent during
cooking.
COOKING METHODS
Dry heat methods include grilling on a barbecuing or under the oven broiler, oven or barbecue
roasting, oven- and pan-roasting, and deep-fat, pan- and stir-frying which involves varying
amounts of fat. These methods are most often used for tender cuts of meat because the amount
of connective tissue is small and cooking is unnecessary to hydrolyse the collagen. Some dry heat
methods may be appropriate for less tender cuts of meat if cooking temperatures are kept low for
a prolonged period of time or a thin piece of meat is cut thinly across the grain.
Moist heat methods include pan- and oven-braising; simmering, poaching or stewing, all in a
flavorful stock; steaming; and pressure-cooking. These methods are used for less tender cuts of
meat because slow cooking with moist heat from the liquid which may be stock, water, wine or
tomato juice tenderizes the meat through collagen hydrolysis. If the temperature is kept low for
long periods of time, enzyme activity is also prolonged. The meat may be coated with flour and
browned in a small amount of fat first to seal in the juices.
Note: Letting large pieces of meat rest for 15 minutes, prior to cutting, allows juices to be
absorbed.
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CUTS
The least tender cuts of meat usually come from the front of the animal: shank, brisket, and flank
areas and include: flank steak, brisket, stew meat, shoulder pot roast, and short ribs and short rib
roast, or back ribs.
Medium tender cuts come from the hip and chuck (collar) areas of the animal and include,
from the hip: rump roast, eye of round roast and steak, inside and outside round roast and
steak, sirloin tip roast and steak; and from the chuck, blade steak and roast and cross rib
steak and roast.
The most tender cuts are obtained from the least exercised muscles of the back of the animal
from the rib, loin and sirloin areas and include: prime rib, rib eye, and tenderloin roasts/steaks;
t-bone, wing, strip loin, and sirloin steaks, and ground beef.
GENERAL LOWER FAT COOKING TECHNIQUES AND EQUIPMENT
Foods may be steamed in a steam basket or inside a foil or parchment package avoiding the need
for added fat to prevent sticking.
Sauting can be done in a non-stick cooking utensil with little or no fat, using broth instead.
Baking, broiling and grilling do not require the addition of fat and allow for fat to drip away.
Fat can be removed from meat cooking juices by refrigerating or by using special cups with a spout
that extends to the bottom of the cup, therefore leaving the fat to pour out at the end.
Fat-free sauces or puddings can be thickened with a starch slurry rather than being made from a
roux base.
Vegetables and fruits can be used to make sauces which can serve as alternatives to richer sauces.
Examples are tomato sauce and berry coulis.
Non-stick cooking utensils or well-seasoned cast iron pans, parchment paper, silicone mats,
wax paper and muffin cups make fat free cooking surfaces. Note that wax paper is not an
appropriate substitute for parchment as it smokes when heated to high temperature.
Fat spray bottles and heat-resistant brushes allow minimal amounts of oil to be used prior to pan
frying.
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1. What are three uses for oils?
2. Name three factors that decrease the smoke point:
3. Name three factors that improve tenderness in meat:
4. What is a low-fat cooking technique being used in this lab?
5. Watch the following video on YouTube: https://www.youtube.com/watch?v=KLGSLCaksdY

What is something you learned from watching this video that relates to the lab?
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ASSIGNMENT I: OIL SAMPLING EXERCISE
Assignment: Each student samples oils with a piece of bread and records their evaluation
Type of Oil Flavour Colour Aroma
Canola
Olive,
light tasting
Olive,
cold-pressed
Hemp
Linseed (flax)
Sesame
Walnut
Which was your favourite?
Why?
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ASSIGNMENT II: EFFECT OF TEMPERATURE IN DEEP-FAT FRYING FRENCH FRIES
Assignment: TA DEMONSTRATION
USE FRYER IN LARGE EQUIPMENT SECTION OF LAB UNDER SUPERVISION OF TA OR LAB

COORDINATOR. DO NOT FRY ON GAS STOVES.
10 mealy potatoes, unpeeled
Vegetable oil
Scrub potatoes to clean. Slice potatoes into large, fry-like strips. Add sliced potato to bowl and cover
with water. Heat oil to 375F (190C). Drain potatoes and pat with napkin until completely dry.
Blanch potatoes by briefly plunging into oil and frying until brown and crispy. Reheat oil to 375F.
Add blanched potatoes and cook until tender but not browned.
Remove fries to paper towel to drain. Season and serve.

Compare to fries cooked at lower temperature to see effect on color, texture and taste.
Effect of Temperature in Deep-Fat Frying
Temp C Time needed to Surface Surface Surface Interior

attain golden Crispness** Oiliness** Flavour Texture
brown color
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220
**Rank (1 5): 1 = not crispy or oily at all ; 5 = very crispy or oily
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ASSIGNMENT III: LOW FAT BROTH AND CREAM SOUP PREPARATION
Assignment: Each team makes both recipes
LOW FAT HOMEMADE VEGETABLE BROTH Preparation time: 20 minutes

Cooking time: 1.5 hours
Yield: 1.5 L
Carrots, cut into large pieces 2 Wash and prepare vegetables and
Leek, white+light green parts, washed, sliced coarsely 1 add to a medium pot with bouquet
Onions, yellow, medium, halved 2 garni ingredients tied in
Celery stalk, whole 1 cheesecloth. Bring to a boil. Simmer
Green onions, whole 2 until liquid is reduced by half (about
Water 1 hour).
1.5 liter
Bouquet garni:
Strain. Add salt.
Parsley stem 3
Bay leaf 1
Thyme sprig, fresh 2
Cheesecloth (10 cm X 10 cm) 1 piece May be stored in the refrigerator
for up to 1 week or frozen for up to
Salt 3 ml 2 months.
LOW FAT CREAM OF VEGETABLE SOUP Preparation time: 10 minutes

Yield: 600 ml
Broth, vegetable, homemade 500 ml Bring vegetables to a boil in broth.
Carrots, sliced 1 Cover and simmer until tender. Add curry.
Broccoli flowerets 125ml To avoid splashing, hold hand blender firmly
Cauliflower flowerets 125 ml against bottom of pot. Pulse to blenderize.
Curry, ground (optional) 5 ml
Reheat, stir in potato flakes, then milk.
Instant potato flakes 50 ml Remove half the soup and add MCT oil. Mix
Evaporated milk, skimmed can (180 ml) well.
MCT oil 50 ml
Cream Soup Taste Texture
Low fat version
MCT oil version
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ASSIGNMENT IV: TENDERIZING LOW FAT MEATS
Assignment: 2 teams make recipes together
Cooking Time: 5 minutes
KEEP PAN DRIPPINGS FOR THE LOW FAT GRAVY RECIPE
PAN-FRIED LOW FAT BEEF CUT

1 piece of round or sirloin steak 50 g Pre-heat cast iron pan on medium high.
Oil, canola 2 ml Brush with oil and add steak immediately.
Wait 1 minute before turning. Do not overcook.
PAN-FRIED LOW FAT BEEF CUT (MARINATED)

Marinade:
Worcestershire sauce 15 ml Whisk marinade ingredients together in small
Dijon Mustard 5 ml bowl using a fork.
Steak, round or sirloin, cut across 50 g Place steak strips in marinade and leave
the grain in 1 cm strips covered for 30 minutes at room temperature
Pre-heat cast iron pan on medium high. Brush
with oil and add steak immediately. (Discard
marinade). Wait 1 minute before turning
pieces. Do not overcook.
PRE-TENDERIZED PAN-FRIED LOW FAT BEEF CUT

Round or sirloin steak, cut across the 50 g
grain in 1 cm strips
Meat tenderizer 0.5 ml Sprinkle tenderizer all over steak

Oil, canola 5 ml strips, cover and wait 30 minutes.
Pre-heat cast iron pan on medium

high. Brush with oil and add strips
immediately. Do not overcook.
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Evaluation
Beef Tenderness (1-5) Taste

Pan fried
Marinated, pan-fried
What are the marinade

ingredients? (within Products Ingredients listed
products used)
Pre-tenderized, pan fried
What are the meat

tenderizer ingredients?
(see label)
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ASSIGNMENT V: SEASONING CAST IRON
Assignment: Each team will do this (after above recipes have been completed)
Time: 15 minutes
ASSIGNMENT VI: LOW FAT ORGAN MEAT PREPARATION
Assignment: Each team makes the recipe
LIVER JULIENNE IN A LOW FAT WHITE WINE CREAM SAUCE

Water 1.5 L Bring water to a boil and cook noodles.
Broad noodles 100 g
Liver, veal 100 g Trim and slice liver into short strips about 1 cm wide.
Flour, all purpose 15 ml Mix dry ingredients and sprinkle over liver strips.
Salt A pinch
Pepper A pinch
Paprika 2 ml
Olive oil 2 ml Pre-heat non-stick pan on medium heat and brush with oil.
Saut liver strips until uniformly browned (about 5 minutes).
Remove liver and place on warm platter; remove fat.
White wine, dry 50 ml Deglaze pan with white wine; simmer until reduced by half.
Sour cream, fat-free 50 ml Stir sour cream and seasonings into pan with juices and heat
Parsley, fresh, 15 ml thoroughly. Do not let sauce boil.
chopped
Oregano, dry 5 ml
Salt A dash Add liver and mix well with sauce.
Pepper A dash Serve on a bed of noodles.
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ASSIGNMENT VII: LOW FAT SHELLFISH AND POULTRY PREPARATION
STEWED CHICKEN Preparation time: 10 minutes

Ingredients Quantity Preparation
Chicken meat, white, raw 100 g Cut chicken into small cubes, and add to a small
Broth, vegetable, homemade 500 ml pot with broth. Keep a few pieces refrigerated for
pan frying to compare later.
Simmer (DO NOT BOIL) covered for 1 hour.
Pan fry reserved pieces in 15 ml oil. Keep pan for low
fat gravy recipe. DO NOT CLEAN IT.
Chicken Tenderness (1-5) Taste
Stewed
Pan-fried
Assignment: Each team makes both recipes (parchment and foil).
STEAMED SHELLFISH IN PARCHMENT OR FOIL Preparation time: 10 minutes

Cooking time: 3 -20 minutes
Scallops, medium, frozen 2-4 Place frozen vegetables, shellfish and seasonings in
Shrimp, large, frozen 4 parchment or foil. Wrap well and bake (foil or
Vegetables, mixed, frozen 250 ml parchment) or microwave (only parchment) until
done. (Baking: 400F for 2 minutes ; Microwave for
3 minutes on high)
Lemon juice, fresh To taste Sprinkle with fresh lemon juice, salt and pepper.
Salt, table ; pepper, fresh ground To taste
Stewed Chicken
Steamed
Shellfish
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ASSIGNMENT VIII: LOW-FAT THICKENED SAUCE/USE OF FAT SEPARATOR
LOW FAT GRAVY Preparation time: 10 minutes

Beef or chicken drippings Left in pan After pan frying chicken from assignment VII,
Broth, vegetable, homemade 60 ml deglaze pan by adding 125-250 ml broth to hot
pan and scraping to remove the flavourful
browned chicken juices.
Pour into fat separator (measuring cup with

spout from bottom to remove the fat) may
also
be removed once chilled and solidified.
Flour, all-purpose 10 ml Pour liquid/juices back into heated pan without

fat and let boil to reduce by half.
Broth, vegetable, homemade cold 45 ml Mix flour with small amount of cold broth until
no lumps remain. Slowly pour slurry into pan
while stirring. Simmer for 5 minutes stirring
occasionally. Add more broth if too thick.
Salt and pepper To taste Season to taste.
May be served with beef or chicken.
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Workshop No. 8: Milk products fermented, pro-biotic, energy dense applications
OBJECTIVES
1. Compare the nutritive value and sensory properties of milk products.
2. Observe the effect of pH, temperature, time, bacterial culture and rennet enzyme on the
coagulation of milk in fermented milk products probiotic products and cheese preparation.
3. Be familiar with cooking properties of milk products.
4. Prepare energy-dense clinical applications.
5. Compare nutrient density of recipes containing concentrated amounts of milk products.
THIS LAB INCLUDES:

Group Sharing Recipe: High Protein Chocolate Pudding
Master Chef Recipe: Caprese Skewers
LIQUID MILKS
Ultra-high pasteurized milk (UHT) is subjected to very high temperatures, is packaged in aseptic
containers, and contains no bacteria. Once opened, it should be refrigerated and handled with
the same care as other milks.
Lactose-reduced milk is intended for people who are lactase deficient. The milk is treated with
lactase, which converts lactose into glucose and galactose, therefore it tastes slightly sweeter.
Evaporated milk is milk from which approximately 60% of the water content has been removed.
Its color and slightly caramel taste are attributable to the Maillard reaction which occurs due to
exposure to the high temperature of processing. Stabilizers and preservatives are added to
maintain viscosity. It can be whipped but just prior to serving as it collapses easily.
Soy milk, rice milk and almond milk are options for lactose intolerant
FERMENTED AND PRO-BIOTIC PRODUCTS

Buttermilk was traditionally a by-product of butter- making, which separated from the cream.
Today it is manufactured by adding bacterial culture to low or non-fat milk, which transforms
some of the lactose into lactic acid, thus giving it a sour taste. In recipes calling for buttermilk or
sour milk, it can be replaced by milk to which vinegar or lemon juice is added (250ml : 10ml).
Acidophilus milk is a fermented milk containing Lactobacillus acidophilus. These bacteria are also
naturally present in the digestive system. This milk may be consumed to help replenish the normal
intestinal flora following antibiotic treatment.
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Sour cream is made from pasteurized cream soured with Streptococcus lactis which produces
lactic acid. It can be made at home by adding 30 ml buttermilk to 500 ml of fresh cream, and
leaving it at room temperature for 24 hours. In recipes, it may be substituted with yogurt. If the
latter is too thin, it may be thickened with powdered milk.
Yogurt is a milk product fermented with lactic bacteria. It has only gained acceptance in America
during the last century. The two bacteria used are: Lactobacillus bulgaricus and Streptococcus
thermophilus. They work together but each one has a preferred acidity level. Once the yogurt is
ready, refrigeration slows the fermentation. Gelatin, pectin or carrageen may be added as
stabilizers or solidifiers so whey (a yellowish liquid) is less likely to separate from commercial
yogurt.
Kefir is a fermented milk product similar to yogurt, however it is also fermented with yeast. It is a
fizzy, frothy, piquant, bitter drink common in Eastern Europe, Russia, and Middle East, produced
industrially in Russia. It may also be served as yogurt, or with fruit.
If fermented milk products are subject to pasteurization or ultra-heat treatment (UHT) the
bacterial culture is no longer active and their benefits to the digestive system are eliminated.
CHEESE
Cheese is made by coagulating or curdling milk and separating the curd from the whey. It is a
highly concentrated form of milk, rich in nutrients. The protein, calcium, riboflavin, vitamin A and
sodium content of most cheeses are high. Their flavour, body and texture are influenced by: type
of milk used, quantity of salt, colours and seasonings, bacterial species and mold used for
inoculation, manufacturing and processing methods and environmental conditions during ripening,
such as temperature, humidity and curing time.
Cheeses are classified as:

a. Unripened: high moisture content, eaten fresh within a few weeks, curd is soft and
fragile because it has been coagulated primarily by acid. This type of cheese can be
easily made at home; e.g., cottage cheese, ricotta.
b. Ripened: low moisture content, ripened for three months to two years before it is eaten
in order to develop its flavour and texture. The curd is tough and rubbery because it has
been coagulated by the action of an enzyme such as rennin. During ripening, the action
of enzymes, bacteria, molds or yeast hydrolyse the casein curds to amino acids and
ammonia, the fat to fatty acids and acetate, and the lactose to lactic acid. The
breakdown of these nutrients causes the rubbery so called "green" cheese to become
soft and sometimes crumbly.
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ENERGY AND PROTEIN-DENSE MILK PRODUCTS
Condensed milk is evaporated milk with added sugar, and stabilizers. It is particularly high in fat
and sugar, and calories. It is used as an ingredient in desserts and sweets.
Powdered instant or non-instant non-fat dehydrated milk (NFDM) are usually made with skim
milk because it is less perishable (oxidation) with a lower fat content they may be used to
increase the nutritional value of foods, in terms of protein and energy content.
Whey protein powder made from milk can be added to milk drinks and recipes to increase
energy and protein content.
PRINCIPLES OF USING MILK PRODUCTS IN FOOD PREPARATION

FACTORS CAUSING MILK PROTEINS TO COAGULATE:
1. Heat
Whey proteins: lactoglobulin and lactalbumin are denatured by heat and begin to
coagulate at 660C. These coagulated proteins, along with fats and minerals form a skin on
the surface of the milk. Whey proteins and calcium phosphate also precipitate along the
sides and bottom of the pan and scorch unless a double boiler is used or the milk stirred
constantly.
Casein, the predominant milk protein, is relatively unaffected by cooking. However, if the
concentration of protein is high, such as in evaporated and sweetened condensed milks,
casein may curdle. In boiling an unopened can of condensed milk, casein will coagulate and
cause the caramelized milk to gel.
Heat will accelerate coagulation in an already unstable milk emulsion. For example, when
slightly sour milk is added to coffee, or when a cream of tomato soup is heated at an
excessively high temperature or for a long period of time.
Sour cream is sensitive to heat in that it may separate. If added to a hot dish this should
be just before serving.
2. Acid
The normal pH of milk is 6.5 6.7. When the pH of milk falls below 5.2, when acid is added
or during fermentation, or when milk is not fresh, casein begins to coagulate because the
negative charges that stabilize calcium phosphocaseinate micelles are neutralized by the
positive charges of the hydrogen ions (from the acid). Casein salts are formed and the milk
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curdles. The curds formed by acid are soft and fragile, with a high moisture content. They
are relatively low in calcium because most of the calcium remains in the whey. Thus
cheeses made by acid precipitation, such as cottage cheese, in which lactic acid is used,
are lower in calcium
3. Enzymes
Enzyme coagulation is used in the manufacture of cheese. Rennin (sold as rennet) is an

enzyme that was traditionally extracted from the stomach of suckling calves, but is now
genetically engineered by a genetically modified mold Asperigillus. It is used to coagulate
milk into curds for cheese making. When rennet is added to milk, the milk curdles in a two-
step reaction. In the first step, rennin cleaves a bond in kappa-casein to form para-kappa-
casein, a protein with exposed chemical groups. In the second step, the exposed chemical
groups in para-kappa-casein react with calcium to form a curd because kappa-casein no
longer is present to stabilize the colloidal dispersion of casein micelles.
Rennin has optimal activity at 400C and a pH of 6.7. If the milk has been warmed over 650C
and cooled, it will not clot effectively because of an interaction between kappa-casein and
beta- lactoglobulin. Another enzyme used is pepsin, a protease originally from hog
stomach.
COMBINING MILK WITH ACID FOODS
The instability and tendency that milk has to curdle can be minimized by:
a. Adding the acid food to the milk (rather than the milk to the acid)
b. Heating both the acid food and milk before combination
c. Thickening either the acid food or milk before combination
d. Serving the combination promptly.
FACTORS AFFECTING MILK AND CREAM FOAMS (e.g. WHIPPED CREAM)
Milk foams consist of air bubbles surrounded by thin layers of protein with fat interspersed acting
as stabilizers.
a. Viscosity. Increasing the viscosity of the milk or cream to be whipped by adding stabilizers
will decrease the tendency of the foam to collapse. This can be achieved by the adding
instant NFDM 250 ml: 10 ml or gelatin 250 ml: 5 ml dissolved in 50 ml water). The viscosity of
milk or cream is also increased when proteins are coagulated from the addition of an acid
during whipping.
b. Concentration of fat. Increasing the fat content will increase the ease of formation and
stability of milk foams (opposite effect on egg white foams).
c. Temperature. Cool temperatures cause the fat droplets to harden and clump together more
easily than when they are warm and soft. The milk or cream as well as the utensils and bowl
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should be chilled.
d. Sugar. Sugar helps prevent over beating by delaying curdling. But it should not be added until
the end of the whipping period because prior addition increases beating time and decreases
the volume of a foam.
COOKING WITH CHEESE
When heated, cheese melts. When overheated, proteins coagulate and become tough and
rubbery and the fat emulsion may break, therefore fat separates. Firm cheeses withstand high
temperatures better and are therefore best suited for gratined dishes. The time needed for heat
penetration is decreased by increasing the surface area via shredding or dicing.
In preparing cheese sauces and blended products, ripened sharp cheeses blend better and impart
more flavour than mild cheese. The stringiness of cheddar cheese can be modified by combining it
with a white sauce to keep the fat emulsified. Processed cheeses blend easily and are resistant to
fat separation because of the presence of emulsifiers.
HIGH-PROTEIN, HIGH-ENERGY MILK-BASED FOODS AND SUPPLEMENTS
Nourishing drinks are high in protein and energy (calories). Milk is a common base for nourishing
drinks as it is high in protein and energy. Full-cream milk is preferable because it has more energy than
low-fat milk. If saturated fat intake is a concern, oil can be used in combination with a low fat milk.
Milk can be enriched with other ingredients to make it more nourishing. Adding skim milk powder
increases its protein content dramatically. The proportion is usually 1:4.
Whey powder contains complete high quality milk whey proteins and is also useful in preparing high-
protein drinks.
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1. What is a yogurt cheese?
2. What enzyme is used in the cheese recipe and what does it do?
3. Name two ways you can minimize milk curdling:
4. Watch the following videos:

https://www.youtube.com/watch?v=3anpUegBlhk
https://www.youtube.com/watch?v=vBF2sndWtHo
Where does the liquid for this process come from?
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DEMONSTRATION: YOGURT CHEESE MAKING Prepared the day before by TA
Yogurt Cheese is low fat, creamy cheese that may be made at home by suspending yogurt
within cheesecloth, allowing the liquid to drain out overnight in the refrigerator. A yogurt
containing gelatin will not work.
DEMONSTRATION: YOGURT MAKING

Homemade yogurt
Utensils used in making yogurt should be well cleaned and rinsed with very hot water or
sterilized. Instead of using dried bacterial cultures, a small quantity (75 ml / liter of milk) of
homemade yogurt less than five days old or of fresh commercial yogurt containing active
bacterial culture but no starch or gelatin may be used. Yogurt made with dried bacterial culture
will however be creamier and less acidic. The quality will diminish if yogurt from the previous
batch is used as the fermenting agent more than three times. When using yogurt as a
fermenting agent, 5 ml of gelatin or pectin may be dissolved and added to one liter of milk to
make a firm product. The ideal temperature range for fermentation is 40-460C. At a higher
temperature, the bacteria are destroyed, and at a lower temperature coagulation takes longer
and the yogurt is more bitter.
PLAIN HOMEMADE YOGURT

Milk, whole 1L Heat milk in microwave to 850C (approx. 8 minutes).
Cool milk to 250C ( approx. 2 hours).
Gelatin envelope ( 2.5 g) Dissolve gelatin in a small amount of cold milk for
10 min. Add a small amount of hot milk to
thoroughly dissolve. Add to cooled milk.
Yogurt starter 5g Mix dried cultures and powered milk with a small
Casei, bifidus, amount of cooled milk before adding it to rest of
acidophilus (lactic milk.
bacteria)
Pour into Yogourmet multi electric yogourt maker.
Powdered milk 125 ml Alternatively, pour into a glass bowl or jars, and cover
with plastic wrap.
Place in oven for 4-8 hours with light on, which will
keep it warm (ideal temperature = 40-460C).
Do not stir once coagulation begins disruption will
cause water to separate.
Refrigerate once desired consistency is achieved.
114
ASSIGNMENT I: EFFECT OF PH AND TEMPERATURE ON COAGULATION OF MILK
HOMEMADE MOZZARELLA Preparation time: 1 hour

Source: adapted from Rickis Thirty Minute Mozzarella and Ricotta Yield: approximately 200 grams
Kit New England Cheese making Supply Company
www.cheesemaking.com
Rennet, tablets or drops 1/4 tablet or 1 ml Dissolve rennet in water.
Water, tap, cool 25 ml
Milk, 2% (not ultra-pasteurized) 2L Heat milk on medium heat.
Citric acid powder 5 ml Sprinkle citric acid on milk and gently stir.
SLOWLY heat milk to 88F / 31C.
Add rennet solution and stir VERY GENTLY

only every few minutes until the milk
reaches 105F/ 41C.
Turn off heat. The curds should be separate

from the whey (the clear greenish liquid).
Using a slotted spoon, scoop out the curds
into a microwavable dish or bowl.
Wearing rubber gloves (the curds are quite

hot), press the curds and pour off any
excess whey. You can use it in other
recipes, like in bread baking.
Microwave curds for 1 minute. Drain off

excess whey. Using a spoon or your hands,
work the cheese into a ball until cool.
Microwave 2 more times for 30 seconds
and drain whey.
Heat cheese again and knead it quickly,
Cheese salt (optional) 2 5 ml adding salt. It is done when it is smooth and
stretches like taffy. Form into a single ball or
smaller ones like bocconcini.
115
Assignment: Each team uses the cheese from previous recipe to make this recipe.
CAPRESE SKEWERS Preparation Time: 5 minutes.

Source: iowagirleats.com Yield: 4 skewers
Mozzarella balls 4 Thread one cheese ball, one tomato, and
Balsamic vinegar 15 ml one basil leaf onto a toothpick. Drizzle with
balsamic vinegar.
Tomatoes, cherry 4
Basil leaves, fresh 4
Toothpicks 4
116
ASSIGNMENT II: HIGH PROTEIN AND ENERGY RECIPE PREPARATION
Assignment: Each team prepares each recipe.
Preparation time: 1 hour.
Cooking time: 20 minutes.
HIGH PROTEIN MILK

Milk, whole 250 ml Whisk together until powder is dissolved
Skim milk powder 60 ml using a fork or small whisk.
WHEY OR SOY PROTEIN POWDER SHAKE

Milk, whole or soy* 250 ml Whisk together until dissolved.
Whey or soy protein powder, plain 90 ml or 1 scoop (30 g)
Vanilla 2 ml
Honey 5 ml
*Use soy protein powder and milk if lactose intolerant
HIGH ENERGY AND FIBER DRINK

High-protein milk 250 ml Place ingredients into the hand blender
Whey powder, plain 90 ml or 1 scoop (30 g) beaker. Blend until homogeneous.
Berries OR 60 ml
Cocoa 10 ml
Honey (optional) 25 ml
Oil, canola or flax 15 -30 ml
Wheat germ 15 ml Measure and record the final volume:
Cinnamon (optional) 1 ml
Vanilla (optional) 2 ml ______________ml
HIGH PROTEIN CHOCOLATE PUDDING

Sugar, granulated 50 ml Sift dry ingredients together into the top of a double boiler. Mix
Flour, all purpose 35 ml well. Place on top of bottom section which contains a small
Cocoa powder 45 ml amount of boiling water.
Salt, table dash
High-protein milk 375 ml Gradually whisk in milk, constantly stirring until mixture begins
to thicken; cover and reduce heat, cooking for 5 more minutes.
Vanilla 2 ml Stir in vanilla, pour into individual custard cups, cover with plastic
wrap, touching surface of pudding to prevent skin formation.
117
HIGH ENERGY CREAM OF VEGETABLE SOUP
Cauliflower and/or carrots 375 ml Boil or steam vegetables until very tender.
(Sharp knife enters easily). Drain water.
High protein milk 250 ml Blend milk and whey together in the hand blender
Whey powder, plain Chicken 1 scoop beaker using a fork as a whisk.
Oil, olive or canola 15 ml Add oil, vegetables and broth. Pressing down,
Broth, liquid concentrate or 10 ml blend carefully.
equivalent
Potatoes, flaked powdered 30 ml Add potato flakes to thicken more if needed.
Salt and pepper To taste Adjust seasoning if necessary.
Dill or parsley, fresh, chopped 15 ml Sprinkle with herbs before serving.
118
Name: McGill ID: Lab section: Date:
Comments /
Recipe Yield Appearance Flavour Texture recommended
adjustments?
Homemade
Mozzarella
High protein Milk
Whey or soy shake
High Energy and

Fiber drink
Chocolate Pudding
High Energy Cream

Vegetable soup
119
Workshop No. 9: Omega-3-rich food choices and preparation
OBJECTIVES
1. Be familiar with current omega-3 and omega-6 fatty acid intake recommendations.
2. Assess fatty acid content of omega-3-rich foods, comparing alpha-linolenic, eicosapentaenoic
and docosahexaneoic content.
3. Be familiar with the best sources of omega-3 fatty acids.
4. Prepare recipes containing omega-3 rich fish, plant foods such as flax and hemp seeds and oil,
as well as enriched eggs.
THIS LAB INCLUDES:

Hand-in: Prelab submitted before lab begins; Factors Affecting the Quality of Eggs Table
Group Sharing Recipe: Crme Brulee
Master Chef Recipe: Tiramisu
IMPORTANT: Never heat an egg in the microwave without piercing the yolk, or it may explode,
potentially causing serious facial burns!!
INTRODUCTION
FISH SOURCES OF OMEGA-3 FATTY ACIDS
1. Omega-3 fatty acids are found primarily in oily fish that live in cold water, especially
salmon, lake trout, herring, mackerel, sardines, and, to a lesser extent, albacore tuna.
2. Fish are generally lower in fat and similar in protein content than meats or poultry.
3. Fish muscle is more tender than meat because of the small quantity of connective tissue.
The proteins are easily coagulated with heat or acid. If overcooked, it will quickly dry out,
shrink, toughen and alter its flavour.
4. Common seasonings are: lemon, lime, dill, parsley, ginger, lemongrass, onion, garlic,
chives, paprika, celery and tarragon.
120
Hemp Seed Oil
PLANT SOURCES OF OMEGA-3 FATTY ACIDS
Walnuts, flaxseed and hemp provide alpha-linolenic acid,

which the body may convert to the omega- 3 fatty acids
it needs.
Ground flax or hemp seeds may be used as toppings or

added to hot cereals, cookie mixes and muffin batters,
soups, sauces, meat loaf, etc. Their oils can also be used,
usually in dressings.
http://www.manitobaharvest.com/index.asp
EGGS AS SOURCES OF OMEGA-3 FATTY ACIDS
Among foods that are enriched with omega-3 are eggs. This is a result of hens being fed linseed.
Cooking Eggs
The following factors affect egg protein coagulation.

Temperature: because of their different protein content, egg whites coagulate at a
temperature of 62-65C and egg yolk at 65-70C. When heated gently, proteins denature
and unwind and join together loosely with water between them. At high temperatures, or
if cooked too long, the protein mesh tightens, squeezes out water and becomes tough and
leathery.
Concentration: Dilution of egg proteins with water or other ingredients raises the
temperature at which they coagulate.
Acid: Adding acid to egg white (which is naturally alkaline) decreases the pH to near the
isoelectric point of the egg proteins, where they are least stable and most sensitive to
denaturation (coagulation). Hence, a small amount of vinegar or lemon juice added to the
cooking water of poached eggs will decrease the coagulation temperature, and hasten
coagulation, reducing what is referred to as feathering, resulting in a more compact egg
white.
Salt: also lowers the coagulation temperature.
121
Sugar: elevates the coagulation temperature and produces a more tender mixture.
Hard-cooked eggs should be simmered under 85C, never boiled. Boiling or overcooking
produces a tougher, rubbery egg white. It may also produce a greyish-green film at the yolk-
white interface from a reaction between the iron in the yolk and the sulfur in the white that
forms iron sulfide. An alkaline pH, such as in older eggs, favors this reaction. Cooling quickly in
cold water minimizes this reaction by reducing the pressure around the egg allowing hydrogen
sulphide to move away from the yolk.
Freezing Eggs
This information on freezing eggs was obtained from the Canadian Egg Marketing Agency. You
can keep uncooked eggs out of their shell in a sealed container, in your freezer, for a period of
four months. Thaw the appropriate quantity of eggs needed in the refrigerator and use them in
recipes that require thorough cooking. Note that cooked eggs do not freeze well and become
hard and rubbery.
To freeze whole eggs: Gently beat eggs until blended. Pour into a freezer container, seal
tightly and write the date on the container. Substitute 1 large egg with 3 tbsp (45 mL) of
thawed whole egg.
To freeze egg yolks: Beat cup (60 mL) of yolk (about 4 yolks) with either 1/8 tsp (1/2
mL) of salt (for main dishes) or 1 tsp (8 mL) of sugar or corn syrup (for desserts). The
mixing prevents the formation of lumps, as the yolk has a tendency to thicken or
coagulate at a very low temperature. In your recipes, use 1 tbsp (15 mL) of thawed yolk to
replace 1 large egg yolk.
To freeze egg whites: The egg whites can be frozen as is, but ensure that they remain in
an airtight container and that they have enough space to expand. In your recipes, use 2
tbsp (30 mL) of thawed egg white to replace 1 large egg white.
122

1. Name three foods that contain omega -3 fatty acids.
2. When should you NOT freeze eggs?
3. What are the two methods you are performing in the lab to cook fish?
4. What temperature is needed for egg yolks to be pasteurized?
5. Watch this video about pasteurizing egg yolks: https://www.youtube.com/watch?v=UIeyjt4DoSg

What will you be doing in the lab to pasteurize egg yolks?
123
ASSIGNMENT I: PREPARATION & COMPARISON OF DRY & MOIST METHODS OF FISH
COOKERY
Assignment: Each team prepares fish by dry & moist cooking methods and records results in table.
Cooking Time: 15 minutes.
MOIST METHODS OF FISH COOKERY
STEAMED FISH IN SWISS CHARD

Swiss chard leaves 2 large Boil water with a pinch of salt in a medium pot.
Briefly blanch chard (10 seconds) and transfer
immediately to cold/ice water, then drain in colander.
Discard some water so there is only enough to reach
the bottom of a steam basket.
Lemon juice, fresh 15 ml Mix lemon juice and seasonings in small bowl.
Salt 2 ml
Ginger, ground 1 ml
Cumin seed, crushed 2 ml
Coriander seed, crushed 2 ml
Salmon or salmon trout fillet 100 g Lay the 2 chard leaves flat on the counter, overlapping.
Green onion, minced 1 Place fish fillet in center. Spread seasoning mixture and
sprinkle with onion. Fold one side of chard over fillet
and roll up, tucking ends. Place seam down in the steam
basket. Steam, covered for 10 minutes or until fish is
opaque.
DRY METHODS OF FISH COOKERY
1. Preheat oven to 175C (____F) (Please convert)

2. Oil a pie plate. Place 100 g fish on plate.
3. Bake until fish flakes easily with a fork (about 10 minutes).
Comparison of Dry and Moist Methods of Fish Cookery
Cooking Method Appearance Juiciness Tenderness

MOIST
steaming
DRY
baking
124
ASSIGNMENT II: PREPARATION OF OMEGA-3-RICH OIL BASED DRESSING
HEMP OIL DRESSING Preparation Time: 15 minutes

Oil, hemp or linseed 45 ml Mix first 4 ingredients in a bowl, let stand 15-20
Lemon juice, fresh 5 ml minutes for flavour to develop.
Vinegar, balsamic 5 ml
Mustard, Dijon 5 ml
Parsley, fresh, chopped 125 ml Toss dressing, parsley and spinach together.
Spinach leaves, torn 250 ml
Hemp Oil dressing
ASSIGNMENT III: OMEGA-3-RICH OIL USE IN DRINK PREPARATION

Assignment: Each team males the recipe.
BLUEBERRY SHAKE Preparation Time: 15 minutes

Blueberries, frozen 60 ml Blend all liquid ingredients in a hand blender.
Soymilk 125 ml
Oil, hempseed or linseed 15 ml
Maple or corn syrup 30 ml
Vanilla 5 ml
Hempseeds, toasted, optional 10 ml Top with toasted hempseeds.
125
ASSIGNMENT IV: CULINARY FACTORS AFFECTING QUALITY OF POACHED EGGS

Cooking Time: 15 minutes.
Label 3 plates: #1, #2, #3.
1. Poach 1 egg:
a. In a saucepan bring 5 cm of water to a boil.
b. Crack open 1 egg and slip onto a custard cup.
c. Carefully slip egg from custard cup into water.
d. Lower heat and simmer until coagulated (3-5 minutes).
e. Remove with a slotted spoon and drain briefly on paper towel, place on plate (#1).
2. With second egg, follow basic recipe with a fresh egg except add 15 ml vinegar to step a (#2).
3. With third egg, follow basic recipe with a fresh egg except add 2 ml salt to step a (#3).
Look at appearance. Cut in half and record results.
Factors Affecting the Quality of Poached Eggs
Variation Egg White Thickness Over Yolk Appearance of Egg White
#1 FRESH EGG
Simmering water
#2 FRESH EGG
+ vinegar
#3 FRESH EGG
+ salt
126
ASSIGNMENT V: MAKING CUSTARD CRME BRULEE
CRME BRULEE Preparation time: 20 minutes

Cooling time: 2 hours
Source: alldayidreamaboutfood.com Yield: 4 servings
Preheat oven to (325F) 160C.
Egg yolks 4 In a large bowl, beat yolks until combined. Gradually
Sugar, granulated 60 ml beat in sugar until mixture becomes pale yellow and
Cream, 38% milk fat 250 ml thickened. Stir in cream and milk. Pour mixture into a
Almond milk, unsweetened 250 ml medium saucepan and heat over medium-low until
Vanilla, extract 7 ml steam begins to rise and mixture is slightly thickened.
Do not let simmer. Remove from heat, add vanilla
Nutmeg, ground tsp
and nutmeg.
Divide into 4 ramekins. Set ramekins into larger glass

ceramic baking dish and pour hot water 1 inch from
the top of the ramekins.
Bake 40-50 minutes until custard is set but still

wobbles. Remove from pan and let cool, then wrap in
plastic tightly and chill for 2 hours.
Sugar, granulated 30 ml Divide granulated sugar over top of each ramekin.

Brown under a broiler, or use kitchen torch.
127
ASSIGNMENT VI: PASTEURIZING EGGS
Pasteurized yolks are used in recipes that call for raw egg yolks (for example in tiramisu), without
the risk of salmonella. Yolks are pasteurized by maintaining 60C for 3.5 minutes. Be careful:
overheating results in coagulation.
PASTEURIZED EGG YOLKS FOR TIRAMISU Preparation time: 10 minutes

Egg yolks 2 Heat all ingredients in small pot over very low heat,
Cream, 35 %, cooking 60 ml stirring and scraping the bottom of the pan
Sugar, granulated 2 ml continuously. As soon as mixture starts to thicken,
remove from heat, place bottom of pot into cold
water, continuing to stir. Take temperature.
ASSIGNMENT VII: TIRAMISU DESSERT MADE FROM PASTEURIZED EGGS
TIRAMISU Preparation time: 20 minutes

Cooling time: 2 hours
Egg yolks, pasteurized 2 Using electric mixer, beat egg yolks and sugar
Sugar, granulated 30 ml until thick and pale, about 5 minutes.
Cheese, mascarpone 30 g Add cheese and beat until smooth.
Coffee, brewed, very strong, cooled 250 ml Add 15 ml coffee and mix well.
Ladyfingers 16 Dip half of the ladyfingers in coffee for 5
seconds, and place immediately on the bottom
of a good quality stainless steel or glass bread
pan. Spread half of the cheese on top; add
another layer of dipped ladyfingers and another
layer of cheese.
Refrigerate for 2 hours; portion onto plate,

sprinkle with chocolate shavings or cocoa
powder.
128
GROUP SHARING FORMS
129
Group sharing recipe questions to be discussed as a group: Compare your recipe to the recipe of the
group next to you.
Recipe: My Group My Neighbour
Flavor
Appearance
Texture
1. How are the two products similar?
2. How are they different? What accounts for the differences?
130
group next to you.
Flavor
Appearance
Texture
131
group next to you.
Flavor
Appearance
Texture
132
group next to you.
Flavor
Appearance
Texture
133
group next to you.
Flavor
Appearance
Texture
134
group next to you.
Flavor
Appearance
Texture
135
group next to you.
Flavor
Appearance
Texture
136
group next to you.
Flavor
Appearance
Texture
137
group next to you.
Flavor
Appearance
Texture
138
MASTER CHEF FORMS
139
Master Chef Evaluation
Recipe:
Group Plating Appearance Texture Flavour (balanced) Overall score /10
140
Recipe:
141
Recipe:
142

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McGill University

The School of Human Nutrition

NUTR214 Food Fundamentals

Course Instructor: Dina Spigelski

GUIDELINES FOR WRITTEN LAB SUBMISSIONS

DRESS CODE, PERSONAL CONDUCT AND HYGIENE, ALLERGIES, AND EMERGENCY

Fruits and vegetables must be washed before use in food preparation.

DO NOT use scrubbing pads on the stainless steel counters.

To be reviewed by each team at the end of every lab

5. Always ensure strainers are placed back in machine before operation

11. Ensure thermometers read:

16. Loosen stuck-on food with a brush or pad

20. Air-dry dishes, when possible, or dry with a clean towel

Food Processor: Robot Coupe R100

Turn dial to unlock and tilt in order to change attachment

Pilot lights usually remain on, so do not blow them out!!

Each student is assigned a kit that is to be brought to each lab

Tool Kit Contents Checklist

Other items provided for use in the lab include:

Dietitians of Canada nutritional analysis site: http://www.eatracker.ca/

USDA Food Composition Databases: https://ndb.nal.usda.gov/ndb/

The Joy of Baking Ingredient Substitutions: http://www.joyofbaking.com/IngredientSubstitution.html

Better Homes and Gardens Ingredient Substitutions: http://www.bhg.com/recipes/how-to/ingredient-

THIS LAB INCLUDES:

Weight of Flour per 250 ml

For example, 1 fluid ounce = 30 ml ; 1 ounce (weight) = 28 g

Other Measurement Terms

Jigger: 3 tablespoons or 1 fluid ounces

Scant: slightly less than the actual measure

Graduated measuring spoons (metal or plastic)

Used for small quantities of dry or liquid ingredients

Fractional, flat topped measuring cups (metal or plastic)

Used for larger quantities of dry or solid ingredients including flour,

Measuring techniques using measuring spoons and flat topped cups

Figure 1 Figure 2 Figure 3 Figure 4

Transparent, graduated cups

Conversion from Fahrenheit to Celsius and vice versa

Formulae to use: C = (F -32)/1.8

Workshop No. 1 Prelab

1. What is the most accurate method of measuring ingredients and why?

2. Convert the following Imperial measurements into metric measurements:

3. True or False? Metric measurements are exactly equivalent to Imperial measurements.

ASSIGNMENT I: MEASURING UTENSIL ACCURACY

Metric measure Common Imperial Actual volume % Error Acceptable

ASSIGNMENT II: COMPARISON OF FLOUR MEASURING TECHNIQUES

All Purpose Flour, scooped

All Purpose Flour, sifted

All Purpose Flour, sifted, spooned

Whole wheat, scooped

Whole wheat, sifted, including bran that separates

ASSIGNMENT III: RECIPE MEASUREMENT CONVERSION

DATE AND APPLE BROWNIES

Food model Quantity

Spaghetti, cooked 60 ml 125 ml 250 ml

Ground beef patty, cooked 60 g 90 g 120 g

Broccoli 60 ml 125 ml 250 ml

Cheese (each cube) 15 g 20 g 25 g 30 g

Beef cubes, raw (all together) 60 g 90 g 120 g

Pork chops, edible portion 60 g 90 g 120 g

Fruit salad 125 ml 250 ml

Cornflakes 125 ml 185 ml 250 ml

Rice, white, cooked 125 ml 185 ml 250 ml

THERMOMETER BRAND RANGE OF EACH