1. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Unit 33 Food Science Explore the nutrient requirements for human health and the processes used in food science to ensure an adequate and wholesome food supply.

2. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Nutritional Needs Carbohydrates—main source of energy Fats—source of energy; used to transport fat soluable vitamins Proteins—needed to rebuild cells. 3-5% of your body’s protein is rebuilt each day Vitamins—see chart on page 675 Minerals—see chart on page 676 Water—water is the universal __________

3. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food Pyramid Figure 33-1 The nutrition pyramid indicates the range in number of daily servings for each major food group as required for a healthful diet.

4. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Major World Food Customs General –Habits reflect what is readily available –Technology also plays a role in availability Examples –Southeast Asia: A lot of rice –Mexico: Corn-related foods Why are these foods popular within their country?

5. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Methods of Food Processing, Preserving, and Storing Processing and preserving –Main objective: Stabilize raw commodities –Refrigeration key to many methods –Dehydrofreezing: Processing technique

6. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Methods of Food Processing, Preserving, and Storing Preserving –Main goal: Slow deterioration –Fermenting and pickling: One of oldest methods –Canning: Popular technique –Dehydration: Also popular Storing –Humidity an important factor Taste test time!

7. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food Preparation Basics Basic cooking methods –Dry heat –Moist heat What’s the difference? What types of food do you cook each way?

8. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food Preparation Basics Cooking appliances –Pressure cookers –Crockpots and oven bags –Tabletop conventional ovens –Microwave ovens –Convection ovens –Dehydrators –Smokers

9. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food Products from Crops Fruits, vegetables, and nuts Cereal grains Oil crops How are these products processed?

10. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food Products from Animals Meat products –Beef –Sheep –Hogs –Poultry –Fish Dairy products

11. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food Products from Animals Milk and milk products –Water –Protein –Milk fat –Lactose –Minerals –Vitamins –Processed milk products What are each of these?

12. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Beef and Sheep What are the steps in slaughter? –Rendering insensible –Bleeding out –Removal of hide –Removal of viscera and offal –Split the carcass –Aging period Where does the beef go after the aging period?

13. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Hogs What are the steps in slaughter? –Rendered insensible –Bleeding out –Plunging in water –De-hairing –Wash and singe –Evisceration –Removal of leaf fat

14. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Poultry What are the steps in slaughter? –Rendered insensible –Bleeding out –Feathers removed –Washed and eviscerated –Giblets cleaned –Cooling

15. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Kosher Means right and proper Type of animal processing based on the religious ritual of the Jewish faith. How long can kosher meat be held? How often does it have to be washed?

16. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Major Cuts of Meat http://www.virtualweberbullet.com/meatcha rts.htmlhttp://www.virtualweberbullet.com/meatcha rts.html

17. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Waste By-Products Hides Fats Variety meats Hair Horns and hooves Blood Make a chart of items that can be made from the waste by- products Page 696

18. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Waste By-Products Meat scraps and muscle tissue Bones Intestines and bladders Glands Collagen Stomach contents Make a chart of items that can be made from the waste by- products Page 696

19. Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Emerging Food Developments Fruit-shaped beeswax sensor for fruit Reduced-cholesterol eggs Reduced-cholesterol poultry