fsnlab11 - Amanda Jacques FSN 103 4/23/10 Lab 11 Microwave...

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FSN 103 4/23/10 Lab 11 Microwave Cooking and Food Preservation Pepper Jelly Formulation Ingredient Function Therapeutic Diet Modification ½ pound Red peppers Flavor, color None ¼ pound Red hot pepper or habaneras Flavor, spice None 2 cups Cider vinegar Acid-pH must be below a 3.5 for a jelly to form None 6 cups Sugar Sweetness, helps in gel formation, and is a preservative None 2 pounds Liquid pectin Forms the gel None Strawberry Jam Formulation Ingredient Function Therapeutic iet Modification 1 quart Frozen strawberries, already mashed Flavor, color, pectin-forms the jelly None ½ package Powdered pectin Produces the 3D structure which results in a jellied product None 2 tablespoons Lemon juice Acid-pH muct be below a 3.5 for jelly to form None 3 ½ cups Sugar Sweetens, helps gel formation, and is a preservative None Basil Oil Formulation Ingredient Function Therapeutic Diet Modification 1 large bunch Fresh basil Flavor, color None 1 jar Chopped garlic in water Flavor
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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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fsnlab11 - Amanda Jacques FSN 103 4/23/10 Lab 11 Microwave...

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