Module 2 Answer Sheet.pdf - 
 Part Two Unmeasured...

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Part Two: Unmeasured Ingredients Finished Products
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*Note if the muffin is domed, peeked, or somewhere in between, the color, outside texture, and if there are any white spots. **Describe the crumb on the inside of the muffin being sure to point out any unevenness, the size of the air holes, tunneling, etc.
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Experiment 2, Convection, conduction, and radiation heat transfer methods applied to potatoes and defining quality standards Photos: Total 4 photos, Remember to label the products appropriately inside the photo 1. The potatoes in their cooking medium, (3 photos) 2. The cooked potatoes. (together in one photo) 1.Describe what you think are the quality characteristics of a baked potato. Crisp skin, tender & flaky inside that separates easily. Light mouth feel. 2. Describe the flavor, texture, and appearance of each of the potatoes. a.Baked: Firm exterior, crisp, very slight wrinkling. Flavor is mild, texture is fluffy a.Simmered: Exterior doesn’t differ much from raw potato, no wrinkling. Flavor is bland, texture is slightly rubbery.
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