Modernist-Cuisine-Vol.-1-Small

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3FOOD SAFETY3THE COMPLEX ORIGINSOF FOOD SAFETY RULES 166COMMONMISCONCEPTIONS 174UNDER STANDING THEFDA RULEBOOK 182SIMPLIFYING FOODSAFETY WITH SCIENCE 190HYGIENE 196162 VOLUME 1 ·· HISTORY AND FUNDAMENTALSFOOD SAFETY 163
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1 M O D E R N I S TCUISINEHistory a
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ModernistCuisineModernist CuisineTh
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CHAPTER 12: PLANT FOODS 258Plants a
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Our Culinary JourneysWhen I was nin
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1HISTORYORIGINSOF COOKING 6EVOLUTIO
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1Ancient Egyptians invented manyimp
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1Abu I-Hasan “Ali Ibn Nafi,” kn
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1Much of the motivation for thedisc
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1define the cultural agenda for the
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1expand the business from its small
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1Julia Child’s book brought Frenc
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1Las Vegas is the capital of bad ta
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1The path from line cook to chefcom
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1The chef Thomas Keller is famousfo
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1Harold McGee’s magnum opus taugh
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1There is little doubt that This’
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1Hot and cold tea exploits the rheo
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Iconic dishes1ABDFGCJEHIModernist d
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1B IOG R APHY O FJoan Rocacase can
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1Ice cream and whipped creamwere th
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1Some people have speculated thatJa
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1T H E H I S T O R Y O FModernist C
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1ABCGFHDEInnovation in how food is
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1Timeline of Modernist Recipes and
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THE STORY OF THIS BOOK1Browse any b
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1have put in too much. Indeed, a ch
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1We used high-speed photography and
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1Salting “to taste” is fine, bu
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1 50 VOLUME 5 · PLATED-DISH RECIPE
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2MICROBIOLOGY FOR COOKS2MICROBES AS
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2MICROBES AS GER MSMost threats to
Page 124: FOODBOR NE ILLNESS2Foodborne illnes
Page 128: 2THE DI A G N OSIS OFWhich Bug Is t
Page 132: 2kills the worm and its oocysts. Fo
Page 136: 2For more on proper freezing techni
Page 140: 2PROTISTSThe Strange Life Cycle of
Page 144: 2In the late 1970s, DNA studies byC
Page 148: 2Although spoilage and pathogenic b
Page 152: 2Food poisoning from bacterialspore
Page 156: 2BACTERIA L GROWTHAll bacteria mult
Page 160: 2E. COLI CULTURESIncubated at 22 °
Page 164: Visualizing Thermal Death CurvesA c
Page 168: 2How Noroviruses Can Contaminate Fo
Page 172: 2THE G E OMETRY OFPrion Diseasesdec
Page 178: 3FOOD SAFETYResearchers establish t
Page 182: 3decisions about pathogen-reduction
Page 186: 3T H E POLITICS OFThe E. Coli Outbr
Page 190: 3T H E HA Z ARDS OFPunctured MeatAl
Page 194: 3Identical chicken breasts show the
Page 198: 3FDA-Specified Cooking Times and Te
Page 202: 3Food safety regulations for poultr
Page 206: 3Simplified Cooking Standards Based
Page 210: HYGIENE3Contaminants in fecal matte
Page 214: 3This worthy admonition understates
Page 218: 3Ultrasonic baths are fast, thoroug
Page 222: 4DIETARYFOOD AND HEALTHSYSTEMS 214M
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440 years about the health problems
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4T IMELI NEFiber and Colon Cancer:
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4Before you get alarmed, look at th
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4rare in nature; it occurs in foods
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4C ONTR O V E RSIE SThose Paradoxic
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4Trials of Omega-3 Fats and Heart D
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4Like so many other conclusions abo
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4Body mass index (BMI) is a measure
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4The soybean is one of the cornerst
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4The latest buzzwords in the foodin
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4Alginate gels became famous when F
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4GOOD OLD-FASHIONED CHEMISTRYTHE NE
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5HEAT AND ENERGYTHE NATURE OF HEATA
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5Like engineers and the public atla
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5For more on units of energy and po
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5James Watt was a Scottish inventor
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5HOW HEAT IS LOSTThe road to hot fo
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FROM PAN BOTTOM TO HANDLEEach mater
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5For more on the effects of reflect
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5THE PHYSICS OFWhy We Blow on Hot F
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66THEPHYSICSOF FOODANDWATERWATER IS
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WATER IS STR A NGE STUFF6Water drop
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6“Vapor” means the same thing a
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6Besides the familiar form of ice,f
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6Crystalline solids such as ice, sa
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6HOW TO Supercool WaterWater can’
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6THE PHYSICS O FThe Stages of Boili
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6You can breathe air at 100% relati
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6FREEZING LIQUID NITROGEN IN A VACU
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6Frost forms via deposition; water
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6The solubilities of table salt (so
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