Healthful Quantity BakingPsychology Press, 1991 M11 29 - 240 pages In today's health-conscious society, it offers delicious and healthy alternatives to traditional ``scratch'' baked products without utilizing expensive sugar and fat substitutes or artificial ingredients. A multitude of healthful recipes, including classic desserts and pastries, have been reformulated for lower fat, sugar and sodium content and higher fiber content. Along with a wealth of illustrations and tables to aid readers in grasping the theoretical and practical ideas presented, the nutritional benefits of each recipe can be found listed in the appendix. |
Contents
Quick Breads and Muffins | 9 |
Factors Influencing Food Selection 127 | 12 |
Its Relationship to Baking | 18 |
Chapter 4 | 35 |
Chapter 5 | 48 |
Chapter 6 | 57 |
PART II | 75 |
Applesauce Picnic Cake | 153 |
ChocolateCherry Torte | 159 |
Peanut Squares | 165 |
MintChocolate Freezer Pie | 179 |
Strawberry Tartlets | 185 |
Desserts | 195 |
Glossary | 204 |
Appendix B RDIs and DRVs | 213 |
Common terms and phrases
9 fatty Amount Calories Bake at 350 bakery products Baking powder Baking soda bran Brown sugar butter Buttermilk Calcium Calories Fat Calories per gram cheese chocolate Cholesterol Cholesterol 0 mg Cocoa cookies cornstarch crusts Dietary fiber Dietary Guidelines fatty acid 18 Fiber 28 food choices formulas fruits g 8 oz g Added sugars g Amount g Carbohydrate g Fat g Fiber g Nutritional g Protein g Saturated g Vitamin grain Information per Serving intake Iron 1 mg lb 12 oz lb 4 oz mg Iron minerals minutes mixture Muffins nutrients Nutritional Information oz 57 g oz Baking soda oz Egg whites oz Margarine oz Oil oz Pastry flour oz Sugar oz Total weight oz Water oz Whole wheat percent PORTION Potassium Protein 48 recipes rolls saturated fat Saturated fatty acid sheet pan Sodium Stir sugar alcohols sweeteners total fat Vitamin whole grains Whole wheat flour
References to this book
Professional Cooking for Canadian Chefs Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu Limited preview - 2006 |