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KHP 3310
Introduction to Food Science
exposed to the air

Covered in lemon juice
Exposed to sucrose
solution

Exposed to cream of
tartar solution
Covered in granulated
sugar

Untreated and covered
with plastic wrap
All were covered with plastic wrap and chilled for 30 minutes with the
exception of exposure to air pieces
Tic Toc Tic Toc...
Some seemed the same others
brown and still others
appeared to look even fresher
than at the start
The Effects of cooking mediums on apples
Gala and granny smith apples boiled
in water and with sugar
Gala and granny smith apples cut peeled
And added to 1 cup boiling water
with 1 cup sugar added then heat was
reduced and ...
Carrots and Broccoli
Divided up in to 5 equal sections
For 5 different experiments
Water for vegetables

Vegetables simmering
Outcomes of boiling water times and added ingredients
Taste look and textures were all very different with each cooking me...
Lab #3 Vegetables and Fruits
Lab #3 Vegetables and Fruits
Lab #3 Vegetables and Fruits
Lab #3 Vegetables and Fruits
Lab #3 Vegetables and Fruits
Lab #3 Vegetables and Fruits
Lab #3 Vegetables and Fruits
Lab #3 Vegetables and Fruits
Lab #3 Vegetables and Fruits
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Lab #3 Vegetables and Fruits

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KHP 3310
Food Science Lab #3

Published in: Self Improvement, Business
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Transcript of "Lab #3 Vegetables and Fruits"

  1. 1. KHP 3310 Introduction to Food Science
  2. 2. exposed to the air Covered in lemon juice
  3. 3. Exposed to sucrose solution Exposed to cream of tartar solution
  4. 4. Covered in granulated sugar Untreated and covered with plastic wrap
  5. 5. All were covered with plastic wrap and chilled for 30 minutes with the exception of exposure to air pieces Tic Toc Tic Toc Tic Toc
  6. 6. Some seemed the same others brown and still others appeared to look even fresher than at the start
  7. 7. The Effects of cooking mediums on apples Gala and granny smith apples boiled in water and with sugar
  8. 8. Gala and granny smith apples cut peeled And added to 1 cup boiling water with 1 cup sugar added then heat was reduced and times for tenderness
  9. 9. Carrots and Broccoli Divided up in to 5 equal sections For 5 different experiments
  10. 10. Water for vegetables Vegetables simmering
  11. 11. Outcomes of boiling water times and added ingredients Taste look and textures were all very different with each cooking medium and added ingredients
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