1.To increase efficiency in your restaurant you want to freeze


Question Description:

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1.To increase efficiency in your restaurant you want to freeze gravy for use at a later time. What type of starch should you use to thicken the gravy and why? (4 marks) 2. a)For the first 25 to 30 minutes, the rice in the Lemon Creamy Rice recipe (Product V, Starch Lab) was cooked in milk alone. Explain what would happen if the sugar is added in Step #1, rather than waiting until after the first 30 minutes of cooking. (5 marks) b)You take the leftover Lemon Creamy Rice (Product V, Starch Lab) home for dinner. When you are eating the pudding you notice clear liquid at the bottom of the container. Explain what happened. (3 marks) 3.A friend brings a hard-cooked egg as part of her lunch but is afraid to eat it when she sees the grey-green ring around the yolk. Is the hard-cooked egg safe to eat? Explain why this ring formed and how to prevent it. (7 marks) 4. Explain the purpose of using a double boiler when preparing the Chocolate Blanc Mange (Product IV, Starch Lab), rather than cooking the pudding in a pot directly on the stove. (4 marks) 5. Describe the function of eggs in the Bacon, Swiss Cheese and Broccoli Quiche recipe (Product VII, Egg Lab). (3 marks) 6. Describe and explain the reaction that causes the rice to change colour in Step #2 of the Rice Vegetable Pilaf (Product VI, Starch Lab). (5 marks) 7.Two Lemon Meringue Pies (Product V, Egg Lab) were prepared by the same lab section, but one pie had more time to cool. The students noticed that the filling of the pie which had time to cool completely formed a gel, while the filling of the other pie remained soft and fluid. Explain what caused this change in the cooled pie filling. (7 marks) 8. Explain whether you would expect a sol or a gel to form If chopped rhubarb (pH 3.2) is cooked with tapioca in the Tapioca Pudding (Products VII, Starch Lab)? (6 marks) ATTACHMENT PREVIEW Download attachment Starch & Eggs.docx 1HTM*2700 Fall 2015 Name: Lab Day and Time: INTRODUCTORY FOODS STARCH and EGG LABORATORY REPORT 1. To increase efficiency in your restaurant you want to freeze gravy for use at a later time. What type of starch should you use to thicken the gravy and why? (4 marks) 2. a) For the first 25 to 30 minutes, the rice in the Lemon Creamy Rice recipe (Product V, Starch Lab) was cooked in milk alone. Explain what would happen if the sugar is added in Step #1, rather than waiting until after the first 30 minutes of cooking. (5 marks) b) You take the leftover Lemon Creamy Rice (Product V, Starch Lab) home for dinner. When you are eating the pudding you notice clear liquid at the bottom of the container. Explain what happened. (3 marks) 3. A friend brings a hard-cooked egg as part of her lunch but is afraid to eat it when she sees the grey-green ring around the yolk. Is the hard-cooked egg safe to eat? Explain why this ring formed and how to prevent it. (7 marks) 4. Explain the purpose of using a double boiler when preparing the Chocolate Blanc Mange (Product IV, Starch Lab), rather than cooking the pudding in a pot directly on the stove. (4 marks) 5. Describe the function of eggs in the Bacon, Swiss Cheese and Broccoli Quiche recipe (Product VII, Egg Lab). (3 marks) 6. Describe and explain the reaction that causes the rice to change colour in Step #2 of the Rice Vegetable Pilaf (Product VI, Starch Lab). (5 marks) 7. Two Lemon Meringue Pies (Product V, Egg Lab) were prepared by the same lab section, but one pie had more time to cool. The students noticed that the filling of the pie which had time to cool completely formed a gel, while the filling of the other pie remained soft and fluid. Explain what caused this change in the cooled pie filling. (7 marks) 8. Explain whether you would expect a sol or a gel to form If chopped rhubarb (pH 3.2) is cooked with tapioca in the Tapioca Pudding (Products VII, Starch Lab)? (6 marks) TOTAL = ______ = ______ 44 10

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