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Class Notes for Nutrition Sciences at Baylor University

NUTR 1401 Lecture Notes - Lecture 17: Expeller Pressing, Hydrogenation, Quick Bread
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Understanding Food Principles Meat We call certain foods meat because they are all mammals Such as chicken is not mammal so we call them poultry • Beef: Steers, bulls, heifers, co...

Nutrition Sciences
NUTR 1401
Debra King
NUTR 1401 Lecture Notes - Lecture 13: National Restaurant Association, Cengage Learning, Clam Chowder
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Kitchen Nightmares Season 6, Episode 5: Barefoot Bob’s Olivia Rosen Baylor University Lisa and Mark opened a restaurant together in the year of 2004. They named their ...

Nutrition Sciences
NUTR 1401
Debra King
NUTR 1401 Lecture Notes - Lecture 16: Gluten, Sodium Bicarbonate, Baking Powder

Pre Lab #10 Quick Breads 1. Explain the differences among baking soda, baking powder, self-rising powder, and yeast and the requirements for leavening activity. Baking soda tends to y...

Nutrition Sciences
NUTR 1401
Debra King
NUTR 1401 Lecture Notes - Lecture 10: Sucrose, Waxy Corn, Amylose

Pre-lab #10 1. Compare amylose and amylopectin, including their thickening abilities. Starches that are high in amylose tend to gel more. Starches that have higher levels of am...

Nutrition Sciences
NUTR 1401
Debra King
NUTR 1401 Lecture Notes - Lecture 7: Angel Food Cake, Baklava, Profiterole

Food Science Test #4 Review, Chapters 21, 22, 23, & 24 Know the information in the Pictorial Review at the end of each chapter. Sweeteners, Chapter 21 ➢ Table 21-1 – Function of Sweeteners in Food: solubility, cryst...

Nutrition Sciences
NUTR 1401
Debra King
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