fsnlab4 - Amanda Jacques FSN 103 lab 4 2/19/10 Fats, Frying...

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Amanda Jacques FSN 103 lab 4 2/19/10 Fats, Frying and Emulsions 1.) The emulsifiers in the mayonnaise are the egg yolks and the vinegar. They contain phospholipids, more specifically lecithin which is the emulsifier. When the ingredients are whipped together they fluff up because air is whipped into them. 2.) The fries looked the same when cooked in both the shortening and the oil. The sweet potato chips are more orange when cooked in shortening but look crispier when cooked in the oil. There is no flavor in the fries that are cooked in the oil, and there is a very bland flavor when cooked in the shortening. The chips are sweet in the shortening and in the oil all you taste is the crunch. The texture of the fries cooked in the oil was crunchy, and the ones cooked in he shortening were crunchy on the outside but hard on the inside. The chip’s texture for the oil was crispy and they shortening were a soft crunch. 3.) 1-whipped cream-air emulsification
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This note was uploaded on 11/09/2011 for the course FSN 103 taught by Professor Staff during the Fall '10 term at University of Maine Orono .

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fsnlab4 - Amanda Jacques FSN 103 lab 4 2/19/10 Fats, Frying...

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