2015 Candy Lab Questions
Directions: Type the answers to the questions on a separate sheet of paper. Use your lab data,
text book, lab manual and class discussion to answer the questions. Print your answer sheet and
submit it along with your candy chart o
Food Science and Technology Lab
September 17, 2015
Post-lab study questions
1. What is the meaning of the saying You eat with your eyes?
It means that a person would eat something that looks appealing, rather than something
that look unattr
Title: Effects of Cooking Vegetable Pigments
Objective: To clarify and demonstrate the process of gelatinization. To compare the behavior
and appearance of various starch pastes. To investigate the stability of various starc
Title: Effects of Cooking on Vegetable Pigments
Objective: To observe the effect of cooking time on plant pigments and texture. To observe the
effects of acid and alkali on plant pigments and texture.
Method: See attached l
Title: Effect of Cooking Time on Fat Absorption
Objectives: To demonstrate the influence of cooking time on fat absorption by donut holes. To
gain experience in using correct deep-fat frying techniques.
Method: See attached
Title: Preparation of Mayonnaise Variations
Objective: To demonstrate the preparation of mayonnaise. To emphasize factors that effect the
stability and formation of emulsions.
Result: There were 6 variations of mayonnaise c
Title: Effect of Tenderizers on Meat.
Objectives: To demonstrate the use of enzymatic and mechanical methods of tenderizing
connective tissue in meat. To evaluate the relative tenderness and overall palatability with
Title: Factors Influencing Egg White Foams
Objective: To identify the factors contributing to volume and stability in egg white foams. To
gain experience in the preparation of egg white foams.
Method: See attached lab sheet