fsnproject - 1 Jacques Food Science Special Meal Project...

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1 Jacques Food Science Special Meal Project Vegan Modifications FSN 103 Amanda Jacques April 23, 2010
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2 Smokey Cream of Mushroom Soup Sweet Potato Biscuits Honey Butter Amuse-Bouche Blackened Chicken Tenders Blackening Seasoning Mushroom and Zucchini Risotto Fresh Melon Salsa Easy Fudge Layer Cake Raspberry Coulis
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3 Jacques Smokey Cream of Mushroom Soup Formulation Ingredient Function Therapeutic Diet Modification (vegan) 6 ounces Onions, chopped Flavor, texture 24 ounces Mushrooms, whole, chopped Flavor, texture, color 12 ounces Butter Cooking medium for vegetables, flavor, helps thicken. Separates starch granules-no lumping Vegan margarine 12 tablespoons Flour Thickens, texture, the starch of the recipe, viscosity 3 teaspoons Salt Flavor enhancer To taste Pepper Flavor, color 3 teaspoons Dried thyme Flavor, color 48 fluid ounces Chicken broth Flavor, body of the soup, texture, viscosity Vegetable broth 48 fluid ounces Evaporated milk Flavor, body of soup, creaminess, absorbed by starch Soy milk 1 dash Liquid smoke flavor Flavor Methodology 1.) Sauté the onion and mushrooms in the margarine over medium heat. Cook until they are tender and any liquid given off has evaporated a. The significance of this procedure is to tenderize and soften the mushrooms and onions. When they are heated they also become more flavorful. b. The functions of the ingredients in this step are flavor, texture, and color. The margarine is the fat, so it gives the recipe more flavor. c. Dehydration is occurring in this step. The vegetables are being cooked by conduction. 2.) Blend in the flour, salt, pepper, and thyme. Gradually stir in the vegetable stock, then the soy milk.
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4 a. The significance of this procedure is to make it into a soup consistency. The vegetable stock and soy milk make the recipe into a liquid, making it a soup. b. The flour is the main thickener in this recipe. The thyme and pepper are for flavor and color. The salt is a flavor enhancer, which suppresses bitter taste, while enhancing the sweet and sour flavors. The vegetable stock makes the product liquidy. The soy milk is for texture and flavor, it gives the soup a creamy texture. c. The first reaction in this recipe is between the vegan margarine and the flour. When the flour is added to the melted margarine, the starch granules in the flour evenly disperse in the margarine. The roux is how the flour thickens the soup. The vegetable stock and soy milk are then added, these ingredients should be cold, and when they are added to the hot liquid, they prevents clumping of the starch, and should be stirred vigorously to further prevent the clumping. 3.) Cook until the soup thickens slightly, but do not allow it to boil. Stir in the liquid smoke flavoring. a.
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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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fsnproject - 1 Jacques Food Science Special Meal Project...

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