Sample Formulation
For the Macaroni and Cheese recipe, two modified recipes were carried out along with the control recipe. One trial test was done, and then after testing these modifications, changes were made. The changes made dealt with the ratio of the nutritional yeast flakes to shredded cheddar cheese.The final recipe that was chosen to be used for the basis of the experiment came from the website food.com, and the recipe was entitled “Easy Stovetop Mac and Cheese” ( Marie, Food.com, April 21st 2003).
The first preliminary test showed some unacceptability in terms of overall acceptability and off-flavor, so the ratios were modified for the second testing. A full fat shredded cheddar cheese was used for all three recipes, while the
two modifications contained the nutritional yeast flakes. One modification contained higher amounts of cheese to nutritional yeast, while the other had a higher nutritional yeast percentage than the cheese. The three variations of the Mac and Cheese were made to give during the sensory evaluation to 20 panelists. The leftover amounts of the cheese sauces were used the same day for the objective line spread test. The conditions during the testing were as best maintained as they could be, as all three cheese sauces were made at the same time. The time and temperatures were recorded for determining the consistency of the recipe so it could be replicated properly again. Most of the ingredients were measured on a scale in grams, while the cheese was first measured in ounces. Only the stovetop (Maytag Corp, Newton, IA) and burners were used for the preparation of the recipes. The pot used to cook the macaroni was a multipurpose pan from Cuisinart (5.2L measurement). One pound or 454 grams of the elbow macaroni was boiled in 2.4 L of water for 8:30 minutes. It was then drained but not rinsed out, and then was portioned out into 20 tablespoons for each recipe. During the cooking of the macaroni, the ingredients for the cheese sauce were prepared. All the cheese sauces were then made at the same time with the same sized sauté pans using the medium level burners for heating. The sauces were made at an approximate time of 8-9 minutes. Refer to Table 1 below for the list of ingredients in the sample recipes with their appropriate amounts in grams. First the butter was measured and melted in the saucepan for about 1 minute. The roux had to be made, so then the flour was whisked slowly into the butter for 30 seconds to 1 minute. The milk, which was at room temperature, was added slowly in increments of 4-5, and continuously whisked to not cause any lumps. The sauce had to begin to bubble before the cheese and/or nutritional yeast was added so the sauce heated for another 3-4 minutes before bubbling. Then the cheese and/or nutritional yeast was then mixed in and melted into the sauce. An additional 2-3 minutes were used to melt the cheese and nutritional yeast into the sauce. The cheese sauces had to immediately be added to the portioned macaroni. Each sauce was measured out to 20 tablespoons per recipe and then mixed into the pasta
Madeleine Thien’s “Simple Recipes” explores the loss of culture and questions the idea of unconditional love. The loss of a Malaysian family’s culture leads to resentment between the father and son. Consequently, the son’s rebellious behavior concerning his culture results in violence, and this action causes the narrator to question her love towards her father. The narrator’s mother teaches her about guilt as a bruise, suggesting that she has complete control over her guilt. The simple recipe of rice represents the unconditional love the narrator has for her father, and that love is not quite as simple as it seems.
In a large pot of boiling, salted water cook the pasta to al dente and drain.
Figure 1: Energy and macronutrient content of Cheese and Bacon Balls, Macadamia Nut and Popcor
The purpose of this paper is to compare and contrast deep dish pizza vs. thin crust pizza.
Food additives are substances that are added to food to enhance it; they can be both chemical and natural ("Food Additives: MedlinePlus Medical Encyclopedia"). Recently many food additives have been questioned by both the public and scientists world wide. One example of the food additives that have been studied is sodium stearoyl lactylate. It has recently been looked at due to indications that it might be unsafe for consumption. In this essay a couple main points and questions will be explained; what is sodium stearoyl lactylate, what are its effects both positive and negative, what are some indirect effects SSL has on society, is it ethical to use, and if sodium stearoyl lactylate safe for human consumption.
Smutzer, Gregory, et al. "Validation of Edible Taste Strips for Assessing PROP Taste Perception." Chemical Senses 38.6 (2013): 529-539. Print.
." Food & Beverage Close-Up 8” July 2013. Culinary Arts Collection. Web. 12 Mar. 2014.http://go.galegroup.com/ps/i.do?id=GALE%7CA336088073&v=2.1&u=mlin_n_great&it=r&p=PPCA&sw=w&asid=15516ffe14f45b797ea1f2430300f97e.
The term “Sandwich Generation” is what some are using to describe those people who, for one reason or another, are ‘sandwiched’ between the need to provide care not only for their own children but also for at least one aging parent. There has been much debate on what classifies someone as being included in such group, and little emphasis on the hardships that accompany the transition between child and caregiver. This paper will discuss the classification that make up the “sandwich generation’ and some of the financial and emotional stress that comes with this new responsibility.
Imagine Italian cuisine without tomato as an ingredient or your favorite pasta without any tomato sauce. It sounds extraordinary to think that at one point in history Italian cuisine didn’t have tomato as a staple food. After the European exploration of the Americas, numerous amounts food we introduced into Europe, Eurasia and Africa. This helped evolve the Mediterranean diet as well as traditional Italian cuisine (MacLennan and Zhang, 131.) What makes Italian cuisine popular around the world today is that most dishes are made with a small number of ingredients; cooking methods are simple and the recipes are healthy. This is a perfect mix for the food lover, and the upcoming cook with hopes to become a chef. This is why traditional Italian cuisine has influence my pursuit into the culinary field. (”Italian Food Made Easy; Traditional Fare Just Like Mama Used to Make,” par. 1-11.)
The day I figured out how to use the microwave and toaster oven was also the day I became host of my very own reality cooking show. With every second of my endeavor being captured by my personal camerawoman, my little sister, I was sure I would be joining the ranks of the top celebrity cooks on television. However, it wasn’t long until I realized I was not even close to becoming the Next Food Network Star, and I more rightfully belonged with the Worst Cooks in America.
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
A slight change in the recipe also includes reducing sodium levels in some products. This segment of the research and development department coincides w...
Food labs are great technique for experiencing and learning the right method for preparing healthy and clean food. For some people like me, who have no cooking experience it is very challenging, stressful, and enjoyable. I used to think that cooking is just adding variety of ingredients together, but it is more than that. Through the first two food labs I discovered that there are many things that people have to remember and watch for when cooking such as managing their time, planning a head, following proper knife handling techniques, following proper measuring techniques, following kitchen safety, and following the recipe. Also, through this food lab, I have faced some challenges, success, learned a lot of things, and discovered the roles of some important ingredients including salt, pastry flour, sugars, fats, baking soda, and eggs.
“Having ahard time deciding what to make for dinner?” Well, not anymore because my mom’s spaghetti recipe is better than Olive Garden! Dinning out is cost prohibitive for many families. This is especially true in my household. Spaghetti has been my favorite dish from childhood. Spaghetti is effortless to create, delicious, and a nutritiousmeal the whole family can savor.Pasta noodles are inexpensive, making them the ideal food item for any money-saving meal. The sauces are also inexpensive to make when the ingredients arebought on sale. Spaghetti can be made in large quantities without emptying your wallet. This quick recipe will feed a family of 6 withleftovers for ten dollars. Serving homemade spaghetti sauce with pasta is a wonderful alternative to eating out since it is cheap and anyone can create it if they know the steps.