DIET 360 Food Science

School:

Saint Louis University (Saint Louis)
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AmyR.Moore, CharlotteM.Ridley, JamieA.Daugherty

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2 pages
- Measurement Lab- food science
- Saint Louis
- Food Science
- DIET 360 - Spring 2016
- MeasurementLab PleasetypeyourresponsesandsubmitthedocumentviaBb. Tableforevaluationofweightofcupflour(allpurposeandcake) Method Trial one Trial two Standard weight Unsifted (all purpose) 63 62.5 grams 55 Sifted (all purpose) 62 56 58.0 grams Spooned (all
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Measurement Lab- food science
1 pages
- Sensory Evaluation Lab.docx
- Saint Louis
- Food Science
- DIET 360 - Spring 2016
- SensoryEvaluationLab Objectives: Toidentifymajorsensorypropertiesoffood. Todescribesensorycharacteristicsresponsibleforperceptionofflavor. Toevaluateaproductinvariousformsastosensorypropertiesandpersonal preference. Toidentifyvarioussensorytestsusedforfoo
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Sensory Evaluation Lab.docx
1 pages
- Sensory Evaluation Lab-question.docx
- Saint Louis
- Food Science
- DIET 360 - Spring 2016
- 1.Howdoestemperatureaffectperceptionofflavor? Temperatureoffoodsanddrinkscouldaffecttheevaporationofaromatic moleculesinair. Temperatureoffoodsanddrinkshaveaneffectonthetasteintensityof sour,bitterandastringenttastes. 2.Howdobasictastesdifferwhenusedtog
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Sensory Evaluation Lab-question.docx
2 pages
- Knife Skills.docx
- Saint Louis
- Food Science
- DIET 360 - Spring 2016
- Name: Qi Yan KnifeSkills Kitchenone Italianpotatosalad Ingredients: 2lbofYukonGoldPotatoes,peeledandcubed 4to6ClovesofGarlic,peeledandsmashed 3TbspofChoppedParsley Juiceof1Lemon,about3Tbsp 1/3cupofExtraVirginOliveOil SaltandPepper,totaste Process, 1.Addth
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Knife Skills.docx