1Preface
604.2.1 Flavoring Substances
2Chapter - 1 Food, Nutrition and Health
614.2.2 Flavoring Preparations
31.1 INTRODUCTION
624.2.3 Thermal Process Flavorings
41.2 MACRONUTRIENTS
634.2.4 Smoke Flavorings
51.2.1 Carbohydrates
644.2.5 Flavor Precursors
61.2.2 Proteins
654.3 SYNTHESIS OF FOOD FLAVORS
71.2.3 Fats
664.3.1 Enzymes for the Synthesis Food Flavors
81.3 MICRONUTRIENTS
674.3.2 Biosynthesis of Food Flavors by Fermentation
91.3.1 Vitamin
684.3.3 Production of Flavors from Agrowaste
101.3.2 Minerals
694.4 EXERCISE
111.4 NUTRITIONAL NEEDS AND HEALTH
704.5 REFERENCES
121.4.1 Different Types of Nutritional Needs
71Chapter - 5 Salad and Dessert Preparation
131.4.2 Different Types of Nutritional Supplements
725.1 INTRODUCTION
141.5 EXERCISE
735.2 SELECTION OF SALAD INGREDIENTS
151.6 REFERENCES
745.2.1 Shopping and Handling Techniques
16Chapter - 2 Preparation of Food
755.2.2 Keep Salad Greens and Fresh
172.1 INTRODUCTION
765.2.3 Salad Cream
182.2 FOOD PREPARATION AND COOKING TECHNIQUES
775.2.4 Way to Make a Salad
192.2.1 Preparing Food Safely
785.3 FRUIT SALAD PREPARATION
202.2.2 Frying
795.3.1 Techniques for Fruit Preparation
212.2.3 Microwaving
805.3.2 Dressing a Fruit Salad
222.2.4 Food Baking Techniques
815.4 BASIC CONCEPT OF DESSERTS
232.2.5 Basting
825.4.1 Ingredients
242.2.6 Broiling Cooking Process
835.4.2 Dessert Salad
252.2.7 Fermentation
845.4.3 Techniques of Plated Desserts
262.2.8 Smoking
855.4.4 Varieties of Desserts
272.2.9 Roasting
865.4.5 Frozen Desserts
282.3 FOOD PREPARATION AND SANITATION
875.5 EXERCISE
292.3.1 Prepare Food for Health and Safety
885.6 REFERENCES
302.3.2 Cooking Procedures
89Chapter - 6 Food Safety and Hygiene
312.3.3 Food Preparation Skills
906.1 INTRODUCTION
322.3.4 Cuisine Preparation
916.2 FOOD SPOILAGE AND CONTAMINATION
332.3.5 Ways to Meal Preparation
926.2.1 Causes of Spoilage
342.3.6 Changes in Food during Preparation-Color, Texture and Flavor
936.2.2 Signs of Food Spoilage
352.3.7 Maintain Workplace Sanitation
946.2.3 Prevention from Food Spoilage Microorganism
362.4 EXERCISE
956.2.4 Microorganisms in Food Production
372.5 REFERENCES
966.2.5 Bacterial Contamination
38Chapter - 3 Food Coloring
976.3 PRINCIPLES OF FOOD SAFETY
393.1 INTRODUCTION
986.3.1 Buying and Storing Food
403.2 PREPARATION FOR FOOD COLORANTS
996.3.2 Food Storage
413.2.1 Natural Colorants
1006.3.3 Cooking and Serving Food
423.2.2 Pigments of Food Coloring
1016.4 FOOD SAFETY PROGRAM
433.2.3 Way to Make Natural Food Coloring
1026.4.1 Food Safety Standards
443.2.4 Using Biotechnology Routes
1036.4.2 Establishment
453.2.5 Colorants as Nutraceuticals
1046.4.3 Food Safety Hazards
463.2.6 Benefits of food colors and safety in usage
1056.4.4 Chemical Hazards in Foods
473.3 SYNTHETIC FOOD COLORS PRODUCTION AND EFFECT
1066.4.5 Food Safety Hazards and Health Risk
483.3.1 Synthetic Food Color Products
1076.4.6 Working in Temperatures that Promote the Rapid Growth of Micro-Organisms
493.3.2 Classification
1086.5 CONCEPT OF FOOD HYGIENE
503.3.3 Why go artificial?
1096.5.1 Main Elements of Food Hygiene
513.3.4 The Side Effects of Artificial Food Coloring
1106.5.2 Best Tips for Food Hygiene
523.3.5 Synthetic food color Adulteration
1116.5.3 Importance of Food Hygiene
533.3.6 Identification of Synthetic Food Colors
1126.6 HACCP PREREQUISITE PROGRAM PREMISES AND FACILITIES
543.3.7 Artificial Food Coloring: Good or Bad?
1136.6.1 HACCP Prerequisite Program Sanitation and Cleaning
553.4 EXERCISE
1146.6.2 HACCP Prerequisite Program Equipment
563.5 REFERENCES
1156.7 EXERCISE
57Chapter - 4 Food Flavors and Fragrances
1166.8 REFERENCE
584.1 INTRODUCTION
117Glossary
594.2 FOOD FLAVORS AND FRAGRANCES: SAFETY AND SECURITY
118Index
