fsnlab2 - Amanda Jacques FSN 103 Lab #2 2/5/10 Heat...

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Amanda Jacques FSN 103 Lab #2 2/5/10 Heat Transfer in Cooking and Food Composition 1.) The sauté chicken was the most effective for cooking the chicken, it resulted in the best appearance, texture, and flavor. This is because of the maillard browning reaction that happens when you cook in fat. 2.) The microwave chicken was the least affective method of cooking the chicken. It resulted in a light grey appearance, a rubbery texture, and a dry flavor. This is because proteins are not cooked well in the microwave it makes them chewy. 3.) The most effective method to cook the potatoes was to sauté the,. It made them golden brown and crispy. This is because fo the same reason as the chicken, the maillard browning reaction. 4.) The least effective way to cook the potatoes was to broil them. It burnt the outside, but left the inside hard and uncooked. 5.) Food safety- when food is cooked it kills the bacteria and pathogens on it. Digestibility-Dry legumes and whole grains rehydrate to make them easier to eat.
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fsnlab2 - Amanda Jacques FSN 103 Lab #2 2/5/10 Heat...

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