Good Luck in all you do ladies! You are truly super-stars! Go confidently in the direction of your dreams! believe in yourself and SMILE! :) It has been great working with you both! Ms.Turner
Monday, May 23, 2011
Tuesday, May 17, 2011
Fat in Ground Meat Products
Purpose:
The purpose was to see how much fat there was in 6 different variations of meat.
Summary (what did we do):
We did massed out how much meat we used than we put 1/2 cup of water into each meat bowl. We grabbed the pots and pans than we put the meat in each pan than we turned the heat on to med. Than we cooked the meat for 15 mins. Than we had to drain the water from the meat to get the fat out and than we put the water in the fridge over night so it can harden to turn in to fat.
Lab data:
Name each variation:
1- Ground beef
2- Ground chuck
3- Ground round
4- Extra lean ground beef
5- Ground turkey
6- Vegetable crumbles
Price per pound of each:
1- $4.19
2- $4.29
3-$4.49
4-$4.49
5-$3.45
6-$5.99
Flavor of each:
1- Mild with after taste
2- Sarah thought it was the best flavor Taryn thought it was rich
3- Blah! cardboard
4- Mild/ Blah!
5- Mild and can tell that it is turkey
6- Tasted like soy sauce
Texture of Each:
1- Tough and really chewy
2- Moist compared to 3-4
3- Tough and chewy
4- Dry and chewy
5- Soft and crumbly
6- Chewy
Which had the best flavor?
Taryn liked #5 Sarah liked #2 Mrs. Turner liked # 4
Which was the juciest?
The juciest is #2
When might you render fats when preparing foods at home?
When you make spaghetti and meat sauce
When might you render fat for commercial production?
When you are on a cooking show
The purpose was to see how much fat there was in 6 different variations of meat.
Summary (what did we do):
We did massed out how much meat we used than we put 1/2 cup of water into each meat bowl. We grabbed the pots and pans than we put the meat in each pan than we turned the heat on to med. Than we cooked the meat for 15 mins. Than we had to drain the water from the meat to get the fat out and than we put the water in the fridge over night so it can harden to turn in to fat.
Lab data:
Name each variation:
1- Ground beef
2- Ground chuck
3- Ground round
4- Extra lean ground beef
5- Ground turkey
6- Vegetable crumbles
Price per pound of each:
1- $4.19
2- $4.29
3-$4.49
4-$4.49
5-$3.45
6-$5.99
Flavor of each:
1- Mild with after taste
2- Sarah thought it was the best flavor Taryn thought it was rich
3- Blah! cardboard
4- Mild/ Blah!
5- Mild and can tell that it is turkey
6- Tasted like soy sauce
Texture of Each:
1- Tough and really chewy
2- Moist compared to 3-4
3- Tough and chewy
4- Dry and chewy
5- Soft and crumbly
6- Chewy
Which had the best flavor?
Taryn liked #5 Sarah liked #2 Mrs. Turner liked # 4
Which was the juciest?
The juciest is #2
When might you render fats when preparing foods at home?
When you make spaghetti and meat sauce
When might you render fat for commercial production?
When you are on a cooking show
Thursday, May 5, 2011
Fats in dropped cookies
Purpose: It's to see which fats would taste good in the cookies, and also to see which of the fats would be good for the flavor, color, and the texture.
Procedure summary: We made the chocolate chip cookies but we used different fats in all of the cookies.
Lab Data: The lab data was the flavor, color, and the texture.
Please list each variation in order with numbers and fat used:
1- Vegetable Shortening
2- Vegetable Oil
3- Butter
4- Stick Margarine
5- Tub Margarine
6- Lard
List flavor, color and texture for favorite and least favorite for each person:
Taryn: My favorite cookie that I #1= Flavor 5 out of 5, Color/ Appearance was 5 out of 5 again, and Texture was 5 out of 5 again. My least favorite cookie was #5= Flavor was 3 out of 5, Color/ Appearance was 4 out of 5, and Texture was 5 out of 5.
Sarah: My favorite cookie was #6= Flavor was 4 out of 5, Color/ Appearance was 4 out of 5, and the Texture was 4 out of 5. My least favorite cookie was #5= Flavor was 1 out of 5, Color/ Appearance was 1 out of 5, and the Texture was 1 out of 5.
Ms.Turner: Liked the Variation 3 the best and her least favorite cookie was variation 5.
Mr.Wayne: Favorite was cookie #2= The Flavor was 9 out of 10 in all of the categories.
Ms.Ask: Favorite cookie was cookie #2= The flavor was sweet, subtle delicious, Color/ Appearance was a beautiful looking cookie, and the Texture was crumbly and yet chewy. Her least favorite cookie was #3= Flavor was great flavor lots of chocolate, Color/ Appearance was a bit too dark and flat, and the Texture was chewy- but a bit overcooked.
Dr.PJ: Her favorite cookie was #6= The flavor was excellent, The color/appearance was very nice, and the texture was very good. Her least favorite cookie was #3= The flavor was good but not there was an after taste to it, The color was a bit dark, and the texture was OK- i wouldn't turn it down.
Mr.Robison: His favorite cookie was #2 and the flavor was 2 out of 5, The color/appearance was 1 out of 5, and the Texture was 1 out of 5. His least favorite cookie was #3 The flavor was 3 out of 5, Color/ Appearance was 4 out of 5, and the Texture was also 4 out of 5.
Which cookie had the best flavor overall? The best overall cookie that we all had was cookie number two.
In your own words describe any difference in color from one variation to another. The Tub of Margarine and the Vegetable Oil were the darkest out of them all.
Which was crispiest? The crispest cookie was Variation number two.
Which is the chewiest? The chewiest cookie was cookie number three.
Which is the moistest variation? The moistest variation cookie was the lard cookie.
Pictures:
Theses were all of the different fats in the cookies!!!!!!!!!
Sarah being funny!!!!!!!!
These we're all of the different cookies with the different fats in them!!!!!!!!!
THE CRAZY LUNCH BUNCH!!!!!!!!!!!!
Procedure summary: We made the chocolate chip cookies but we used different fats in all of the cookies.
Lab Data: The lab data was the flavor, color, and the texture.
Please list each variation in order with numbers and fat used:
1- Vegetable Shortening
2- Vegetable Oil
3- Butter
4- Stick Margarine
5- Tub Margarine
6- Lard
List flavor, color and texture for favorite and least favorite for each person:
Taryn: My favorite cookie that I #1= Flavor 5 out of 5, Color/ Appearance was 5 out of 5 again, and Texture was 5 out of 5 again. My least favorite cookie was #5= Flavor was 3 out of 5, Color/ Appearance was 4 out of 5, and Texture was 5 out of 5.
Sarah: My favorite cookie was #6= Flavor was 4 out of 5, Color/ Appearance was 4 out of 5, and the Texture was 4 out of 5. My least favorite cookie was #5= Flavor was 1 out of 5, Color/ Appearance was 1 out of 5, and the Texture was 1 out of 5.
Ms.Turner: Liked the Variation 3 the best and her least favorite cookie was variation 5.
Mr.Wayne: Favorite was cookie #2= The Flavor was 9 out of 10 in all of the categories.
Ms.Ask: Favorite cookie was cookie #2= The flavor was sweet, subtle delicious, Color/ Appearance was a beautiful looking cookie, and the Texture was crumbly and yet chewy. Her least favorite cookie was #3= Flavor was great flavor lots of chocolate, Color/ Appearance was a bit too dark and flat, and the Texture was chewy- but a bit overcooked.
Dr.PJ: Her favorite cookie was #6= The flavor was excellent, The color/appearance was very nice, and the texture was very good. Her least favorite cookie was #3= The flavor was good but not there was an after taste to it, The color was a bit dark, and the texture was OK- i wouldn't turn it down.
Mr.Robison: His favorite cookie was #2 and the flavor was 2 out of 5, The color/appearance was 1 out of 5, and the Texture was 1 out of 5. His least favorite cookie was #3 The flavor was 3 out of 5, Color/ Appearance was 4 out of 5, and the Texture was also 4 out of 5.
Which cookie had the best flavor overall? The best overall cookie that we all had was cookie number two.
In your own words describe any difference in color from one variation to another. The Tub of Margarine and the Vegetable Oil were the darkest out of them all.
Which was crispiest? The crispest cookie was Variation number two.
Which is the chewiest? The chewiest cookie was cookie number three.
Which is the moistest variation? The moistest variation cookie was the lard cookie.
Pictures:
Theses were all of the different fats in the cookies!!!!!!!!!
Sarah being funny!!!!!!!!
These we're all of the different cookies with the different fats in them!!!!!!!!!
THE CRAZY LUNCH BUNCH!!!!!!!!!!!!
Thursday, April 28, 2011
Testing Vegetable Olis for Frying
Purpose of Lab: To see which oils produced the best texture and flavor. We wanted to see the different cooking differences at the same temp.
Lab procedure (What did we do?) We got 5 types of oils and we numbered them 1-5. Then we cut up the potatoes. We took the first oil and poured it into the deep fryer and then we had to wait until the oil was heated up then we put the potatoes in and then we had to wait for 3 minutes and then after that we put the french fries onto the numbered paper towel. Then we repeated the steps 4 more times with the different oils.
Variations:
1= Peanut Oil
2=Olive Oil
3=Canola Oil
4=Vegetable Oil
5=Sunflower Oil
Color of exterior on each variation:
1.) made the potatoes more brown.
2.) made the potatoes the least brown.
3.) made the potatoes medium brown.
4.) made the potatoes a light brown.
5.) made the potatoes least brown.
Texture of interior on each variation:
1.) Soft in the middle
2.) Raw in the middle
3.) Raw in the middle
4.) Soft in the middle
5.) Raw in the middle
Description of taste of each variation: We put them in order from our favorite to our least favorite 1-5.
Peanut Oil
T=2
S=1
M=3
Olive Oil
T= 4
S=4
M=2
Canola Oil
T=5
S=2
M=1
Vegetable Oil
T=1
S=burnt,5
M=4
Sunflower Oil
T=3
S=3
M=5
Which, if any, of the french fries have a flavor different from typical french fries?
Sarah and Taryn think that the peanut oil had a different flavor the the typical french fries. Mrs.Turner thinks that the sunflower oil had a different taste the typical fries do.
Which was the crispiest?
The vegetable oil fries were the crispiest out of all of them.
Which were the soggiest?
The soggiest fries were the ones that were made in peanut oil.
Our favorites:
S= Peanut Oil
M=Canola Oil
T=Vegetable Oil
Pictures of our lab (and a few others that are goofy!)
Lab procedure (What did we do?) We got 5 types of oils and we numbered them 1-5. Then we cut up the potatoes. We took the first oil and poured it into the deep fryer and then we had to wait until the oil was heated up then we put the potatoes in and then we had to wait for 3 minutes and then after that we put the french fries onto the numbered paper towel. Then we repeated the steps 4 more times with the different oils.
Variations:
1= Peanut Oil
2=Olive Oil
3=Canola Oil
4=Vegetable Oil
5=Sunflower Oil
Color of exterior on each variation:
1.) made the potatoes more brown.
2.) made the potatoes the least brown.
3.) made the potatoes medium brown.
4.) made the potatoes a light brown.
5.) made the potatoes least brown.
Texture of interior on each variation:
1.) Soft in the middle
2.) Raw in the middle
3.) Raw in the middle
4.) Soft in the middle
5.) Raw in the middle
Description of taste of each variation: We put them in order from our favorite to our least favorite 1-5.
Peanut Oil
T=2
S=1
M=3
Olive Oil
T= 4
S=4
M=2
Canola Oil
T=5
S=2
M=1
Vegetable Oil
T=1
S=burnt,5
M=4
Sunflower Oil
T=3
S=3
M=5
Which, if any, of the french fries have a flavor different from typical french fries?
Sarah and Taryn think that the peanut oil had a different flavor the the typical french fries. Mrs.Turner thinks that the sunflower oil had a different taste the typical fries do.
Which was the crispiest?
The vegetable oil fries were the crispiest out of all of them.
Which were the soggiest?
The soggiest fries were the ones that were made in peanut oil.
Our favorites:
S= Peanut Oil
M=Canola Oil
T=Vegetable Oil
Pictures of our lab (and a few others that are goofy!)
 |
| The different Oils we used to make french fries!!!!!! |
 |
| Taryn acting weird and Sarah Laughing at me!!!!! :( |
 |
| Concentrating on cutting the potatoes so we won't cut ourselves!!!!! |
 |
| Sarah is laughing |
 |
| Taryn drinking water to wash out her mouth. |
 |
| Us holding the potatoes when they are done. |
 |
| Mrs. Turners Grillzs!!!!!!!!!! |
 |
| My Grillzs |
 |
| Taryn's Grlzs |
Tuesday, April 19, 2011
Comparing thickeners in fruit sauce.
Purpose: To see which thickening agent would be the best for the sweet and savory.
Procedure of lab:
Lab data:
Average Viscosity (thickness) when hot in inches over 2 minutes: variation 1 = 5.5 in control = 2.5 in variation 2 = 3 in and variation 3 = 3.2 in
Apearance of each: variation 1 is runny and most apptizing.
Control = thickes white color looks bad and least apptizing.
variation= 2,3 lookes alike.
Flavor of each: Control was the least favorite varition 1
T= favorite
S= favorite
Which starch has more thickening power? How do you know? The flour has more of a thickening power because the cornstarch has more of a clear color to it than the flour does. The flour looks like fat and looks less apptizing to eat.
Describe any differences in the flavors of the sauces. Flour doesn't taste as good with sweet stuff - takes out flavor of berries. Cornstarch taste's better with sweet berries.
Describe any difference in mouth feel b/t the sauces prepared with caronstarch and the flour. Flour is way to thick and has less taste to it.
Describe any differences in apearance. 1 looks more pretty and less thick and 3rd is 2nd best apptizing control looks least apptizing and takes out the berry taste and adds more of a flour taste to it.
Which starch makes the best fruit sauce (sweet NOT savory)? Why? The 1 tbs cornstarch and the sugar apperance is best flavor, and looks best.
Pictures of our lab. Yum.
Procedure of lab:
Lab data:
Average Viscosity (thickness) when hot in inches over 2 minutes: variation 1 = 5.5 in control = 2.5 in variation 2 = 3 in and variation 3 = 3.2 in
Apearance of each: variation 1 is runny and most apptizing.
Control = thickes white color looks bad and least apptizing.
variation= 2,3 lookes alike.
Flavor of each: Control was the least favorite varition 1
T= favorite
S= favorite
Which starch has more thickening power? How do you know? The flour has more of a thickening power because the cornstarch has more of a clear color to it than the flour does. The flour looks like fat and looks less apptizing to eat.
Describe any differences in the flavors of the sauces. Flour doesn't taste as good with sweet stuff - takes out flavor of berries. Cornstarch taste's better with sweet berries.
Describe any difference in mouth feel b/t the sauces prepared with caronstarch and the flour. Flour is way to thick and has less taste to it.
Describe any differences in apearance. 1 looks more pretty and less thick and 3rd is 2nd best apptizing control looks least apptizing and takes out the berry taste and adds more of a flour taste to it.
Which starch makes the best fruit sauce (sweet NOT savory)? Why? The 1 tbs cornstarch and the sugar apperance is best flavor, and looks best.
Pictures of our lab. Yum.
Thursday, April 14, 2011
Three different ways to thicken gravey with starch.
I (Sarah) worked with three diff. ways to thicken gravy. They were:
1.) Starch and cold water method
2.) Starch and fat (butter) method
3.) Starch and sugar method
The starch and cold water was too plain tasting for me. This was my second favorite tasting gravy.
The starch and fat had the most flavor- I guess from the butter or fat in it. This was my favorite tasting gravy.
The starch and sugar was lumpy and tasted too sweet for gravy. It could be used to make pies or other sweet recipes.
If i had to make gravy for thanksgiving dinner for my family I would use the starch and fat method, using hot water, starch (either flour or corn starch) and broth or turkey or chicken drippings.
If i owned a restaurant and was serving gravy to guests i would use the starch and fat also because it has no lumps and it tastes the best.
1.) Starch and cold water method
2.) Starch and fat (butter) method
3.) Starch and sugar method
The starch and cold water was too plain tasting for me. This was my second favorite tasting gravy.
The starch and fat had the most flavor- I guess from the butter or fat in it. This was my favorite tasting gravy.
The starch and sugar was lumpy and tasted too sweet for gravy. It could be used to make pies or other sweet recipes.
If i had to make gravy for thanksgiving dinner for my family I would use the starch and fat method, using hot water, starch (either flour or corn starch) and broth or turkey or chicken drippings.
I love gravy on rice!!
Monday, April 11, 2011
Learning about complex carbs while making triple berry jam!
Why did we make jam? To learn how pectin works as a complex carb in jam, helping to thicken it.
What complex carb is in jam? The complex carb was either the pectin powder or the pectin in the lemon juice.
What were our variations?
Sarah: Made her's with lemon juice as the pectin or the binding agent and it's made with all real sugar.
Taryn: Made mine with pectin powder packet as the thickening agent and it's made with half real sugar and half splenda.
What were your observations on both?
Taste:
T= Mine was more sweet from the splenda and mine had more whole berries in it.
S= Sarah's was not as sweet from the lemon juice and had more of a berry taste that was stronger.
Color:
S= Sarah's was darker
T= Mine was lighter
Consistency:
S= It was more thicker and it held more form and it was more crushed than Taryn's.
T= Mine was not as thick and it was less crushed and mine was more of a paste.
Smell:
S= Sarah's Jam had a stronger fruit smell.
T= Taryn's Jam had a lighter smell.
What are other examples of complex carbs used while cooking? Give at least three.
(What is the food? What is the complex carb? What is the function of the complex carb in the food?)
1)= Jello, pregelatinzed starch, thickening agent.
2)= Onion Rings, flour, binds the flour to the onion, binding agent.
3)= Gummy Worms, carbohydrates gums, holds shape and provides structure.
Pictures of our homemade jam (look! They both set-up!)
What complex carb is in jam? The complex carb was either the pectin powder or the pectin in the lemon juice.
What were our variations?
Sarah: Made her's with lemon juice as the pectin or the binding agent and it's made with all real sugar.
Taryn: Made mine with pectin powder packet as the thickening agent and it's made with half real sugar and half splenda.
What were your observations on both?
Taste:
T= Mine was more sweet from the splenda and mine had more whole berries in it.
S= Sarah's was not as sweet from the lemon juice and had more of a berry taste that was stronger.
Color:
S= Sarah's was darker
T= Mine was lighter
Consistency:
S= It was more thicker and it held more form and it was more crushed than Taryn's.
T= Mine was not as thick and it was less crushed and mine was more of a paste.
Smell:
S= Sarah's Jam had a stronger fruit smell.
T= Taryn's Jam had a lighter smell.
What are other examples of complex carbs used while cooking? Give at least three.
(What is the food? What is the complex carb? What is the function of the complex carb in the food?)
1)= Jello, pregelatinzed starch, thickening agent.
2)= Onion Rings, flour, binds the flour to the onion, binding agent.
3)= Gummy Worms, carbohydrates gums, holds shape and provides structure.
Pictures of our homemade jam (look! They both set-up!)
Tuesday, March 29, 2011
Chapter 9 Complex Carbs
 |
| These are the functions of complex carbs |
 |
| These are the three ways of making sauces thick |
 |
| Here are one of the agents starch and sugar |
 |
| Here are some of the things that are on the poster |
 |
| Here are some of the physical properties of starch, liquid and mixes, |
Wednesday, March 9, 2011
Kitchen Lab-Sugar- Salt Water Taffy
1. Why do I add cornstarch? To make is softer and lighter
2. Why do I add corn syrup? Its acts like a interfering agent.
3. What is glycerin? Is a sweet, slippery colorless liquid.
4. Why do I need to stop stirring after the syrup begins to boil? The sugar crystals have dissolved.
5. What is the soft-craked stage and how can i tell that I have reached it? It gets to the hottes 270 point to make the candy.
6. Why do I wash down the sides of the pan? If you don't wash down the sides and sugar crystals fall into the mixtur it will recrystalized
7. Why do I need to pull the taffy? It makes a lot of tiny air bubbles and it makes it ligther and chewier.
2. Why do I add corn syrup? Its acts like a interfering agent.
3. What is glycerin? Is a sweet, slippery colorless liquid.
4. Why do I need to stop stirring after the syrup begins to boil? The sugar crystals have dissolved.
5. What is the soft-craked stage and how can i tell that I have reached it? It gets to the hottes 270 point to make the candy.
6. Why do I wash down the sides of the pan? If you don't wash down the sides and sugar crystals fall into the mixtur it will recrystalized
7. Why do I need to pull the taffy? It makes a lot of tiny air bubbles and it makes it ligther and chewier.
Tuesday, March 8, 2011
Salt Water Taffy Making YA!!!!!!!!!!!!!!!!
1.) The corn starch is to help give the taffy a soft texture
2.) the corn syrup is to help keep the taffy from not crystallizing.
3.) Glycerin is made up from fats and oils and that helps give the candy a soft creamy consistency.
4.) If you stop stirring the syrup you can get little bits of crystals in your taffy.
5.) When the temp reaches 270 to 290 degrees and is flexible after it's dropped in cool water.
6.) If you don't was the sides of the pan the seed crystal of sugar they call it could fall and encourage recrystallization in the pan.
7.) If the taffy doesn't have enough air bubbles in it won't be light or chewy at all.
2.) the corn syrup is to help keep the taffy from not crystallizing.
3.) Glycerin is made up from fats and oils and that helps give the candy a soft creamy consistency.
4.) If you stop stirring the syrup you can get little bits of crystals in your taffy.
5.) When the temp reaches 270 to 290 degrees and is flexible after it's dropped in cool water.
6.) If you don't was the sides of the pan the seed crystal of sugar they call it could fall and encourage recrystallization in the pan.
7.) If the taffy doesn't have enough air bubbles in it won't be light or chewy at all.
Monday, March 7, 2011
Chapter 8- All about sugar(s)!
Disaccharides are two joined monosacchaides.
Monosaccharides are Sugars with one basic molecule. 
Sugar comes from a lot of different things like maple trees, corn fields, and sorghum.
Carbs are carbon, oxygen, and hydrogen
Subscribe to:
Posts (Atom)