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.
To begin, my group was composed of very nice, collaborative, assistant, respectful, and hard working people. Despite the differences among us, they were supportive, understandable, and easy to work with. We worked together as a team throughout the whole lab. Umna was the leader of the group and in my opinion, I think she has done a fantastic job and she was an amazing leader. Throughout the whole lab, she kept supporting and encouraging us, reminded us with the kitchen safety, and she taught us how to use some of the kitchen equipments that we were unfamiliar with. My performance in the food lab was good. I measured some of the ingredients using the proper kitchen utensils and followed the proper measuring techniques without cross-contaminating. I also greased the oven pan and helped both Momina and Umna washing and drying the dishes with hot soapy water. Greasing the oven pan was my first challeng...
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...not reach in the hot oven; we pulled rack out first. In addition, the equipments that were used in the lab were dry measuring cups, measuring spoons, liquid measuring cup, custard bowls, spoons, knifes, large bowls, wooden spoon, electric mixer, sifter, and oven pan.
In conclusion, besides the challenges I faced during the food lab, it was an amazing experience. I learned a lot of things including how to make a coffee cinnamon cake, how to grease oven pans, how to measure dry and liquid ingredients, and the proper way of using the electric mixer to mix ingredients together. I have also discovered the role of ingredients on the finished products such as salt, pastry flour, sugars, fats, baking soda, and eggs. The major two safety concerns were associated with the electric mixer and the oven. Besides, varieties of kitchen equipments were also used to during the lab.
The kitchen employees obviously were struggling to cope with the new kitchen. We will be analyzing their team behaviors and outputs with six criteria: cohesiveness, goals, norms, external environment, member composition/roles, and leadership. There are two sides to every coin, the factors could enhance team outputs if used right, they could also hurt the team when ignored.
The purpose of the experiment is to determine the ID of an unknown diprotic acid by establishing its pKa values. The first phase is to determine the unknown diprotic acid by titration, which is a technique where a solution of known concentration is used to determine the molecular weight. While the second phase involved seeing how much NaOH needed to standardize diprotic acid.
The following is an analysis of Joe Smith's food intake for one day by using the United States Department of Agriculture (USDA) Center for Nutrition Policy and Promotion (CNPP) website using a food tracker program. The analysis addresses the serving sizes consumed, which food groups were represented, and adjustments in consumption that should be made since Mr. Smith would like to loose weight. Visual representations are attached for reference in the appendix.
Nutrition, I have learned plays a big part in our life. To be honest I was clueless about how much nutrition affected our everyday lives. I love going to the gym working out, now that I know what should go into my diet I think I will see a lot more improvement. I occasionally follow the latest diet fads because I believed it would be better for my health, but in turn it really hurt more than it helped! This Diet Analysis project has been extremely useful course because I can personally relate to it and can use much of the information learned to my daily routines. The Diet Analysis project was a real eye opener because it let me see what exactly I was putting into my diet.
During her time more than 5,000 women graduated from her department, which became the best in the country. In 1907, Isabel Bevier applied the principles of chemistry to the study of food preparation and preservation. She reported findings about the chemical processes of bread making, and was also the first person in this country to have the idea of using food thermometers to monitor the cooking of meat. Furthermore, she made contributions to our understanding of various means of food substitutes. Likewise, Bevier studied other foods and wrote bulletins and many books including; The House, published in 1907, and Home Economics in Education (1924). Bevier’s “The house” served as the basic introductory textbook for her original course at the University of Illinois. This book also displays Bevier’s views on the importance of applying science to the challenges faced by families, and to the importance of educating women. Her second and final book “Home Economics” illustrated her ideas about home economics
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
The movie Food Inc. was very engrossing. I honestly believed that all foods in the grocery store came from different places. It made me very sad to see how the major food companies would deport illegal immigrants even though, they were the ones who provided transportation and ways for the immigrants to come to America illegally. 95% of my family are all immigrants. My family comes from Belize which is not very from Mexico; So that part of the movie struck me the hardest. I imagined about what would’ve happened if they decided to take one of my family members. The movie opened my eyes to many evil things I did not know about.
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
It is mandatory that all the lab users need to work under the supervision of the instructor or any other qualified personnel. When conducting experiments, the users need to proceed with caution and report any spills, injuries and accidents to the teacher or the person in charge. The students should be careful when handling the lab chemicals and equipment to avoid accidents (Jay, 2010). When heating substances caution should be taken not to point the test tube to yourself or a colleague. All open flames that are in use within the lab should not be unattended and always turn off all the heating equipment and water taps when not in use. All the students should ensure that no experiment should be left while in progress at all
Each and every year millions of people become sick because of food poisoning and other food related illnesses. Many of these illnesses can easily be prevented by properly cooking and handling food in the kitchen. Unfortunately, many people around the world are unaware of the consequences that can occur from contaminated and undercooked food. It is important for every individual who is planning on making a meal in their life (virtually everyone) to understand how to properly prepare their meal.
As part of learning about nutrients and food, in health class, we kept a food diary. In this food diary we kept track of every thing we ate and then calculated the calories, carbohydrates, proteins, and fat amounts in each item that we consumed. Being able to see what all we have consumed allows us to know what we should be eating more of and what we are consuming too much of. I believe that this is a very good way to maintain a healthy and well-rounded diet.
I found that it tries to" capture the imagination of both the chefs and their customers".14 Molecular Gastronomy is used for a number of reasons, it stimulates all the senses, with foods that use unusual textures like foam and jellies, different flavours like egg and bacon iced cream and now there are even shells that have ocean noises coming from them as you eat a sea food delight.15 Another reason that Molecular Gastronomy is used is for fun, many chefs who practice it do it for the creativity and enjoyment. Physicist Peter Barham said "The idea that we can scientifically understand ways to make us really enjoy our food and apply that to be able to prepare, both in restaurants and at home, food that is increasingly satisfying". 16it is also used to get a good understanding how food works because in order to create the changes in the food you need to understand the chemistry and physics behind the particular food. Molecular Gastronomy is used to create a thrilling and exciting dining experience, this method of cookery needs a lot of prior knowledge of food and processes, if you did not enjoy creating or even eating the food it would not be used. Molecular Gastronomy is growing rapidly over the cooking
The purpose behind the education is learning basic food preparation, learning the styles of knife cuts and food presentation. Most importantly of all food preparation is sanitation.
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and
According to Flemming and Samuelson (2008), food science is still relatively new and growing discipline brought about mainly as response to the social changes taking place in North America and other parts of developed world. Originally the food industry only provided primary product for final preparation in the home finds itself responding to market demands for more refined sophisticated and convenient products (McGill, 2011).