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LAB 1 INTRODUCTION TO FOOD PREPARATION Overview of Lab 1: 1. Overview of course expectations, assignments, and procedures 2. Lab standards 3. Lecture on Sensory Evaluations 4. Muffin preparation demonstration 5. Lab activities 6. Assign lab stations. 7. Equipment quiz. Turn in before leaving lab 8. Prepare muffins 9. Sensory evaluation. Evaluate sensory properties of each of the four types of muffins. Turn in form before leaving lab. 10. Be sure and have TA or Lab Assistant to check out lab before you leave.
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Sensory Evaluation Lecture Notes For this part of each lab, you should think of yourselves as impartial judges. Your goal is to determine how closely the quality characteristics of the products you prepared match the desired quality characteristics of the product. Here are some guidelines: Appearance : This includes the shape, size, color and condition of the outside surfaces. In some products such as baked goods and meats, the interior color is of interest as well. Color gives clues about freshness and ripeness in several different foods. Symmetry is preferred for shape and appearance. Words often used to describe this quality include: asymmetrical, bright, burnt, clear, creamy, curdled, dull, dry, fine, frothy, glossy, grainy, level, luminescent, moist, pale, pebbled, opaque, rounded, size, shape, sparkling, sticky, symmetrical, translucent, volume and all the colors of the rainbow. Texture : This refers to the structure of the product and is basically how food is perceived in the mouth. For baked goods texture refers to the size of the gas cells and to the thickness of the cell walls (the air bubbles in the product). In meat, texture refers
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This note was uploaded on 04/25/2009 for the course NS 2470 taught by Professor Gier,e. during the Spring '09 term at Cornell.

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