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Portfolio- Food Science

Portfolio- Food Science. By Jennifer Bograkos and Veronica Reynolds May 14, 2013 . Boiling Water Lab . What we did. Boiling water :

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Portfolio- Food Science

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  1. Portfolio- Food Science By Jennifer Bograkosand Veronica Reynolds May 14, 2013

  2. Boiling Water Lab What we did. • Boiling water: Using a saucepan with 8 cups of water we recorded the temperature of boiling water boiling rapidly, boiling slowly, water held over boiling water, and simmering water. Step 1: We brought 8 cups of water to a boil and recorded the temps at the various settings. • Salt in boiling water: Step 1: First we added1 tablespoon of iodized salt to our boiling water. Step 2:Next we added 2 tablespoons of iodized salt. Step 3: Finally we added 3 tablespoons of iodized salt. • Sugar in boiling water: Step 1: We added 1 cup of granulated sugar to our 8 cups of boiling water. Step 2: After 5 minutes, we added an additional 1/2cup of granulated sugar. Then we added 1 ½ cup of granulated sugar and the temp went down a couple of degrees. Finally, we added 2 cups of granulated sugar and checked the temp every 5 mins for 15 mins

  3. Boiling Water Lab Continued Boiling Water results • Boiling slowly- 200 degrees F, Boiling rapid- 202 degrees F, Water held over boiling pot- 200 degrees F ,Simmering- 184F • Salt in boiling water results First, when we added 1 tablespoon of iodized salt it raised from 202 degrees F to 204 degrees F. Next, when we added 2 tablespoons of iodized salt the temp did not change. Finally, when we added 3 tablespoons of iodized salt there still was no change in the temp from the first addition of 1 tablespoon of iodized salt our boiling water remained 204 degrees F. • Sugar in boiling water result First, when we added 1 cup of granulated sugar the temp dropped to 195 degrees F, initially, then increased to 204 degrees F. Then, after 5 minutes we added an additional ½ cup of granulated sugar and the temp dropped to 196 degrees F, increased to 203 degrees F, then settled back to 202 degrees F. Then after another 5 mins we added yet another ½ cup of granulated sugar and this time the temp dropped to 198 degrees F, increased to 204 degrees F, then settled back to 203 degrees F. We checked the temp every 5 mins for 15 mins, in the first 5 mins the temp rose to 204 degrees F, the next 5 mins, the temp rose to 205 degrees F, and in the last 5 mins the temp rose to 206 degrees F.

  4. Identification of Primary Taste Lab • Goal- go through a sensory evaluation of primary tastes as well as experimenting with various testing methods. • Objective- to be more aware of taste, Observe the effect color has on taste, Be familiar with a variety of sensory tests, Be able to recognize basic tastes and identify the effects each taste has on one another. • Series A- Identification of Primary Taste. Tasted each of the labeled solutions (sweet, salty, sour, bitter, and unami) and paired them with the correct sensation.

  5. Taste Lab Continued • - Effect of Acid on Sweetness: paired comparison sensory test. We did a paired comparison, tasting acid, followed by sweet, and then acid again. • Effect of Salt on Sweetness: Triangle Sensory. • Effect of Sugar on Saltiness: paired comparison sensory test • - Effect of sugar on sourness (acidity): paired comparison sensory test • - Effect of Sugar of Bitterness: Paired comparison sensory test • - Effect of sugar structure on sweetness: triangle sensory test. • We also experimented with vacuumed packed food vs other cooking methods- how well each absorbs flavor.

  6. Egg Coagulation • I found this lab to be very interesting. I have never really been able to experiment with the coagulation of eggs. • In this particular lab we cooked three different types of eggs; whites, yolks, and scrambled. We then recorded the temperature of each accordingly and compared the results at the end. • My coagulation temperatures were as follows; egg white- 146F, egg yolk- 152F, and scrambled eggs- 164F. We did get around the same numbers as the book did. • The book gave us the following coagulation time for eggs; yolks- 149F-158F, whites- 144F-149, and scrambled- 160F-168F. • I found this lab to be very important because its one thing to be able to cook, but it is another thing if you actually understand the science behind the food.

  7. Learning How to Cut In this class we learned how to make the following cuts- small dice, large dice, medium dice, batonnet, julienne, brunoise, small brunoise, rondelles, pyasanne, and tourine. We practiced these using potatoes, carrots, and celey.

  8. Finished Product of Cuts and Stock we made. With the cuttings and scraps left over, we made vegetable stock with the following- cold water, sachet, and chopped vegetables. Simmer stock!

  9. Made potato and Onion Dish With the left over small diced onions and potatoes we made onion and potatoes by cooking them down in skillet with butter, salt, and pepper. Yummy!

  10. Homemade Ice Cream • Vanilla Ice Cream 1 1/2 qt of milk1 pt Heavy Cream1 Vanilla Bean, split open16 Egg Yolks20 oz Sugar1. Combine milk and cream in sauce pan and bring to a boil, add vanilla bean2. Whisk egg yolks and sugar together in a bowl3. Temper the eggs with with one-third of the hot milk. Return egg mixture to the sauce pan.4. Cook over medium heat, stirring constantly until the custard reaches 180 F.5. Pour through strainer into a clean bowl.6. Chill the cooked ice cream base in an ice bath over night before processing

  11. Homemade Apple Pie • Apple Pie...For Crust1 1/4 cups all purpose flour1/2 tablespoon sugar1/2 teaspoon salt1/2 cup (1 stick) chilled unsalted butter, cut into 1-inch pieces4 tablespoons (about) ice waterFor Filling1/4 cup sugar2 tablespoons all purpose flour1/4 teaspoon ground allspice1 3/4 pounds apples, peeled, quartered, cored, thinly sliced (5 Braeburn apples for me)1 tbsp vanilla extractFor Streusel1/2 cup all-purpose flour1/2 cup firmly packed light brown sugar1/4 tsp ground cinnamon5 tbsp (2.5 oz) unsalted butter, chilledMake Crust:Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 3 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Flatten piece into disk; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)When you're ready to start putting it all together, position rack in bottom third of the oven and preheat to 375F.Make Streusel:Combine the flour, brown sugar, and cinnamon in the work bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and add to the dry ingredients. Pulse until the butter is cut into very small pieces, 30 seconds to 1 minute.Make Filling:Combine sugar, flour and allspice in large bowl. Mix in apples, then vanilla extract

  12. Eggs Benedict- Hollandaise Sauce • we made hollandaise sauce—an emulsion that requires careful timing and attention to detail. The process involved several steps, including: a vinegar reduction, incorporating the egg yolks, creating the emulsion, and adjusting the seasoning. The recipe we used was as follows: • Vinegar Reduction- 1/8 c white wine vinegar, 1 T shallots, minced, 10 ea black peppercorns, crushed, 2 egg yolks, lemon juice, 1/2 c clarified butter, lemon juice, to taste (TT), Water, cayenne pepper, TT, salt, TT • Threw white wine vinegar, minced shallots, and crushed black peppercorns in frying pan. Allow ingredients to reduce until au sec (“nearly dry”). scrape into bowl and place on double boiler effect

  13. Final Product of Eggs Benedict • add egg maximum ounces of butter to each egg yolk is 3 to 1. More lemon juice to lower viscosity and cautiously add remaining 1/4 cup clarified butter. add touch of water to lessen sauce’s thickness and cut the acidic flavor of the lemon juice and added a pinch each of cayenne pepper and salt to appease our taste buds. • hollandaise sauce was complete, we sweated some addition shallots in clarified butter, and added some sliced mushrooms with spinach and seasoning. lightly browned an English muffin, poached two eggs, and plated a final Eggs Benedict Florentine. difficult part of the process was sauce did not break. Overall, this lab presented an excellent challenge and we had a lot of fun with it!

  14. Biscuit making. • Goal: To observe and taste flakiness and tenderness in quality of biscuits to recognize mixing and ingredient functions that yield these qualities. • Flaky biscuits: not mixing the butter in the flour completely, still clumpy. • first batch was kneaded 5 – 10 kneads leaving the dough airy and open. second batch kneaded about 20 times making dough denser • After cooking the flaky less kneaded biscuits would peel apart easily and lighter, fluffier texture. The more kneaded flaky biscuit was fluffy but didn’t break apart the same way. • Mealy biscuits: completely incorporate the butter into the flower. • first batch of mealy kneaded 5 – 10 times came out more dense and compact than the flaky • second batch of mealy kneaded 20 times even denser than kneaded 5 – 10 times. Despite density both tasted relatively the same. Biscuits salty but all delicious.

  15. Biscuits and gravy- meely vs. flaky

  16. Final Product of Biscuits and Gravy Roux and Bechamel: Roux: is the principle means used to thicken sauces. In our recipes we used white roux. This recipe includes cooking flour and butter together and then slowly incorporating liquid. Bechamel: used the white roux as a thickening agent. First though we cooked the milk with a n onion piquet for half an hour, strained the milk added the roux, cooked that for 20 minutes and then added salt and pepper.

  17. Vegetable Experiments • Cabbage: • Adding vinegar to cabbage helps it to retain its color. Sautéing cabbage reduces the hue of the cabbage but also enhances its flavor. Cabbage in its raw form is crunchy and when cooked becomes soft • Beets: • Add vinegar to beets as in cabbage helps enhance color, beets don’t lose as much color. Roasting beets enhances their flavor. Depending on how long and in what form you roast the beet it can either make the beet softer than its raw form such as roasting it whole or crunchy if you cut it up into chips. • Tomatoes: • Tomatoes in raw form when out of season or under-ripe can lack flavor. Roasted with olive oil it can enhance the flavor of the tomato. Cooking reduces the color. Cooking enhances the flavor. • Mushrooms: • Cooking mushrooms darkens the color. • Cooking mushrooms enhances the flavor.

  18. Dressing- Oil Vs. Vinegar • Dressing: • Stable Dressing: is a dressing that has an ingredient with lecithin that binds the oil and the vinegar together so they don’t separate. • Unstable Dressing: is a dressing that doesn’t have a binding ingredient so the oil and vinegar separate requiring you to shake it up so the ingredients incorporate before you use it. • To make a stable dressing you begin by whipping one egg yolk • Add one part (1/4 c) of vinegar it can be any vinegar; balsamic, sherry, white wine, etc…. • Slowly incorporate 3 parts olive oil (3/4 c) whisking the whole time • Then you can add 2 tbs of honey • If you are looking for a vegan option instead of the egg yolk you can use Dijon mustard as the binding agent

  19. Quick Bread Lab #1- Focaccia • Focaccia Bread- added yeast to warm water to activate yeast and dissolved sugar in the yeast water. Combine flour, salt, and olive oil (saving a little of the olive oil for before baking). mixed the ingredients into a dough ball. • chop onion and crush the rosemary. put the dough ball into an oiled pan covered it and double in size. spread the dough in a pan topped it with rosemary put in 400 degree oven, 20 minutes, after15 minutes we took it out add parmesan cheese and let it cook the remainder 5 minutes.

  20. Quick Bread Lab #2- Sour Cream Coffee Cake • Filling- All- purpose flour- 1 ½ tbs, Ground cinnamon- 1 tbsp., Brown sugar- 6 oz. , Pecans, chopped- 4 oz., unsalted butter- 1 oz., Cake batter- • Unsalted butter- 4 oz. Granulated sugar- 8 oz. Eggs- 2. Sour Cream- 8 oz. Cake flour, sifted- 7 oz. salt ¼ tsp. Baking powder- 1 tsp. Baking soda- 1 tsp. • Filling- blend all filling ingredients together in small bowl and set aside. • Cake batter- cream butter and sugar together. Add eggs one at a time beating well. Add the sour cream and still until smooth. • Sift flour, salt, baking soda, and baking powder two times and stir into batter 4 oz at a time. Stir in vanilla. • Spoon ½ of the batter into greased pan. Top with ½ of the filling. Cover filling with remaining batter and top with remaining filling. • Bake at 350 for 35 minutes.

  21. Soup Lab- roasted vegetable soup • Roasted Vegetable Soup First I chopped all the vegetables put them into a roasting pan, added the fresh herbs, and seasoning, drizzled with olive oil then put in the oven at 450 degrees to brown. While the vegetables were roasting I chopped and pan roasted the garlic so I could puree it. I made the chicken stock by adding one quart of warm water to 2 tablespoons of stock base in a saucepan then I added the roasted vegetables and garlic puree brought it to a boil then let it simmer for 30 minutes, then I put it in a food processor until it was smooth.

  22. Cheese Tasting Lab & Cheese Dish • Cheese we tried- feta, American Monteray Jack, blue cheese, brie, gouda, mascarp9one, buffalo mozzarella, cream cheese, cottage cheese, ricotta, parmesan, chevre, fontina, goat, soft blue veined, munste, and mattage cheese • Overall this was a great lab that allowed us to try so many different cheeses and understand how each one is made and its properites. • Cheese dishs the group made- • Jennifer- Grilled cheese- with texas toast, American cheese, gouda cheese, and cream cheese with butter. Cook in skillet till cheese is melted and bread is toasted. • Veronica- dessert using brie, grilled pears, dark chocolate, and pastry dough • Elana- nacho cheese sauce- monterary cheese, salt, milk, flour, butter, jalapeno, and avocado for taste and decoration.

  23. Making Homemade Pizza Ingredients1 can (28-ounces) whole peeled tomatoes, in juice1 small white or sweet onion, finely diced and minced1 clove garlic, peeled and minced3 to 4 fresh basil leaves1 teaspoon dried oreganoPinch saltPinch fresh ground black pepperPinch sugar, optional2 tablespoons olive oil, to sauteDirectionsEmpty tomato can in bowl and coarsely crush with a fork. In saucepot, add olive oil, heat a little. Add the onions and sauté. Add garlic, sauté. add crushed tomatoes and stir, bring to a simmer. Season with salt and pepper, add fresh basil and oregano. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week. Sauce we used- homemade pesto sauce (Gina) and homemade tomato sauce (Jennifer)

  24. Finish Product of Homemade Pizza #1 • Toppings we used- sun dried tomatoes, kalamata olives, goat cheese, provolone cheese, mushrooms, peppers, spinach, basil, and pepperoni. • 1st pizza- gluten free (made by Melissa) crust (w/oregano, basil, garlic, and red pepper). ½ of pizza was homemade pesto (made by Gina) topped with sun dried tomatoes, goat cheese, kalamata olives, and artichoke. The other ½ consists of homemade tomato sauce (made by Jennifer), fresh mozzarella cheese, peppers, zucchini, and mushrooms. • 2nd pizza- whole grain and herb pizza crust (made by Elana). ½ of pizza made with provolone cheese, peppers, mushrooms, and homemade pesto (made by Gina). Other ½ of pizza made with provolone cheese, homemade tomato sauce (made by Jennifer), peppers, spinach and mushrooms. • 3rd pizza- commercial pizza crust (frozen), mozzarella, and pepperoni. Baked for 5 minutes.

  25. Finished Product of Homemade Pizza #2 Did you like it? How did the pizza turn out? I really liked all the pizza’s that we made today in class. I also tried a lot of new things today, such as the gluten free pizza dough. I was hesitant at first about it, but you couldn’t even tell it was gluten free after we made it. The only thing that did not turn out was baking the sundried tomatoes. We burnt them, so next time we are not going to bake the pizza with the tomatoes on top, we will put them on after. What would you do different? Next time I would like to use fresh tomatoes and boil them myself instead of using canned tomatoes. I think the flavor of using fresh would be a little more tasty and healthy. The only other thing I would do different with the toppings would be to add the sun dried tomatoes a little later in the baking process so they don’t burn and I would also bake my pizza at a lower temperature because it got a little over baked toward the end, but it was still very yummy! Commercial vs homemade pizza- Our group only made whole wheat and gluten free dough today, which I really liked and I think it had more flavor than the commercial frozen dough. I would choose homemade pizza over commercial any day of the week.

  26. The Farm Experience- making cheese

  27. Final Product- Ricotta Cheese!

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