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HRM 212 CHAPTER 1
The document discusses food science, which is defined as the study of the chemical, physical, and microbiological properties of food and any transformations it undergoes from production to consumption. It also provides a brief history of food exploration and migration, highlighting how foods from different regions were introduced to new areas by explorers. Finally, it outlines some key aspects of food quality including nutritional quality, digestibility, palatability, and economic and sanitary quality.
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HRM 212 CHAPTER 1
- 1. chemical, physical µbiological nature of food and any transformation that food undergoes from the time it is produced to the time HRM 212
- 2. • FOOD -- is any article whether simple, mixed or compounded, which is used as food or drink, confectionery or condiment. - Any matter eaten by man to sustain life and nourish the body - Any substance which when taken into the body provides energy, builds and repairs tissues and regulated bodily processes.
- 3. • FOOD SCIENCE-is the study of chemical, physical & microbiological nature of food and any transformation that food undergoes from the time it is produced to the time it is consumed.
- 4.
- 5. The Migration ofFood • As civilization grew and developed, people began searching for food in distant places. • • Spanish, Portuguese, English, and Dutch sailors traveled across the oceans in search of tea, spices, and other foods.
- 6. • The explorersintroduced food they carried with them in new lands. • • In the U.S. – the Spanish explorers introduced cane sugar, wheat, oranges, and sheep. English explorers brought apple, pears, and walnuts. • • The explorers also carried foods from the land they explored, back to their homelands. • • Therefore, foods that were once native to once place are now found in many places. This type of exchange led to increased variety of foods throughout the world.
- 7. Time line ofFood • 20,000 BC People in Europe eat mammoth, reindeer, red deer, bison and wild horses • 1,200 BC People in Egypt eat bread and beer. The also eat sheep, pigs, cows and goats as well as ducks, geese and fish. They grow marrows, beans, lentils, leeks, radishes and lettuces • 400 BC Ordinary people in Greece eat a great deal of bread. They also eat cheese and fish and (if they can afford it) meat. They also eat beans, onions, garlic and olives. Greeks drink wine and water.
- 8. Time line ofFood 70 AD The Romans introduce new foods into Britain, celery, cabbages, radishes, carrots, cucumbers, broad beans and walnuts. • 800 AD The Saxons eat bread and fish, cheese and eggs. They drink beer and mead • . 1300 The wealthy eat meat including ducks, swans, herons and blackbirds. Poor people live on bread and cheese and pottage (grain boiled in water with vegetables and (if you could afford it) meat or fish. • c 1525 Turkeys are introduced into England.
- 9. 1585 Potatoes areintroduced into England. However the English diet remains very much the same as in the Middle Ages. 1633 The first record of bananas being sold in England 1680 The well to do eat pineapples and ice cream. Coffee and tea are popular drinks. Otherwise little changes. Poor people still live on bread and pottage.
- 10. • 1760 Eatingpotatoes and drinking tea has become common among ordinary people. Bread is still a very important part of peoples diet. • 1861 Garibaldi biscuits are introduced in Britain. • 1885 The cream cracker is invented • 1892 Digestive biscuits are introduced
- 11. • 1900 Thediet of ordinary people has greatly improved since 1900. Meat and sugar have become cheaper. People eat less bread and a more varied diet. 1927 Jaffa Cakes go on sale • 1940 Food rationing begins in Britain • 1950 The diet of ordinary people has improved since 1900. Food has become much cheaper.
- 12. CRITERIAS OF FOODQUALITY • Nutritional Quality • Digestibility • Palatability • Economical Quality • Sanitary Quality
- 13. Psychological and physiological factors which differ among individuals • Age • Allergy • State of health • Food habits • Emotional conditions • Threshold vale
- 14. Nutritional Quality • Nutrientsare responsible for the physiological roles of food to give energy, build and repair tissues and regulate bodily processes. • • The Main Groups of Nutrients are: • Water • Protein • Fats • Carbohydrates • Minerals • Vitamins
- 15. Digestibility • Refers notonly to the completeness of the digestion and absorption but also the general feeling and after-effect of eating.
- 16. Palatability • Eating qualitiesof a food as judged by the human senses. • • Visual Perception- the mere sight of food may stimulate or dampen the appetite. Many consumers decide to buy a product because of its eye appeal. • Odor Detection- the olfactory nerves of the nose are sensitive to volatile substances emitted by the aromatic compounds in foods. • Taste Stimuli- taste buds located on the pharynx and the palate of the oral cavity which decrease as we get older.
- 17. • Tactile Sensation-mouthfeel and feeling by touch • Ex. Softness of fruit as held on the palm; • Different types of sugars or flours as felt between the fingers. • • Flavor- this sensory is a composite of odor, taste and mouth feel and sound.
- 18. Psychological and physiological factors which differ among individuals • Age • Allergy • State of health • Food habits • Emotional conditions • Threshold vale
- 19. There are fourbasic tastes: • Salty (sides and tip) • Bitter (mostly at the back) • Sweet (concentrated at the tip) • Sour (mostly on the sides)
- 20.
- 21. • Economical Quality •Amount of money spent for the ingredients, the amount of time, equipment and labor utilized for cooking, serving and storing the food. • Sanitary Quality • Prepared under sanitary condition
- 22.
- 23. Three Main Activity/Workcenters: • Food preparation and storage area center • Cooking and serving center • Clean up or washing center
- 24. Main Kitchen Equipment •1. RANGE - provides necessary heat for cooking (electric, gas, kerosene, coal or wood) • • 2. REFRIGERATOR – Storage for perishable goods • - Types of Individual Freezer Units a. Upright b. Chest type • 3. Sink-central to all food preparation which require water
- 25. Kitchen Arrangement • U-shaped kitchen – All of the appliances and cabinets are arranged in a continuous line along the three adjoining walls.
- 26. L- shaped Kitchen– • Appliances and cabinets forms a continuous line along two adjoining walls.
- 27. Horizontal/Corridor Kitchen • Appliances and cabinets are arranged • in two non-adjoining walls. •
- 28. Island Kitchen • in this kitchen, a counter stands alone in the center of the room.
- 29. PENINSULA KITCHEN • is most found in large rooms. In this kitchen, a counter extends into room, forming a peninsula
- 30. One-wall kitchen • all of the appliances and cabinets are along one wall. This arrangement generally does not give adequate storage or counter space.
- 31. Work triangle distance •Sink to Refrigerator (4 ft-7ft) • Range to Ref (4 ft- 9ft) • Sink to Range (4 ft- 6ft)
Editor's Notes
- #5 Early people ate food raw. At some point, they accidentally discovered that cooked food taste better and was easier to digest. By trial and error, they learned to control fire and use it to prepare food. Eventually, these early people found they could protect themselves and secure food more easily by living in groups. They formed tribes and begun to hunt for food together. The hunters became herders when they discovered that they could capture and domesticate animals. They also discovered that they could plant seeds to produce large amount of food. These two advances made the food supply much more dependable. As food became easily to obtain, not all people had spend their time hunting and farming. Some were able to a craft. Other became merchants. Trading in its simplest form began, and with came the development of civilization.
- #6 As civilization grew and developed, people began searching for food in distant places. Spanish, Portuguese, English, and Dutch sailors traveled across the oceans in search of tea, spices, and other foods
- #13 The Main Groups of Nutrients are: Water Protein Fats Carbohydrates Minerals Vitamins Digestibility Refers not only to the completeness of the digestion and absorption but also the general feeling and after-effect of eating. Palatability Eating qualities of a food as judged by the human senses. Visual Perception- the mere sight of food may stimulate or dampen the appetite. Many consumers decide to buy a product because of its eye appeal. Odor Detection- the olfactory nerves of the nose are sensitive to volatile substances emitted by the aromatic compounds in foods. Taste Stimuli- taste buds located on the pharynx and the palate of the oral cavity which decrease as we get older. There are four basic tastes: Salty (sides and tip) Bitter (mostly at the back) Sweet (concentrated at the tip) Sour (mostly on the sides) Tactile Sensation- mouth feel and feeling by touch Ex. Softness of fruit as held on the palm; Different types of sugars or flours as felt between the fingers. Flavor- this sensory is a composite of odor, taste and mouth feel and sound.