OBJECTIVES
Upon completion of the experiment, the students will be able to:
1. Identify the factors that influence the fat absorption during deep fat frying.
2. Identify the factors that influence steaming cooking.
3. Discuss the significance of temperature of the fat in influencing fat absorption during deep fat frying.
4. Discuss the significance of water temperature during steaming cooking.
INTRODUCTION
During the laboratory class, we conducted experiments regarding deep fat frying, fat absorption and steaming cooking. We fried doughnut, French fries and prawn fritter while steamed bun and chocolate cakes.
What is deep fat frying? Deep frying involves immersing food into hot oil at a temperature of 160-190°C, in effect boiling in oil to produce a deep-fried quality. The food remains moist on the inside, and good heat transfer properties of the hot oil will speed up the cooking process. In this class, we have fried doughnut, French fries and prawn fritter at 163°C, 177°C, 190°C and 204°C respectively by following the frying procedure outlined in the lab manual and have calculated the difference between the initial and the fried weight.
On the other hand, steaming is a method of cooking using steam. To steam food, first, boil water continuously until the water vaporize into steam, then the steam will carry heat to the nearby food through induction, thus cooking the food. When steaming food, there is direct contact between food and steam but not with water. This is to ensure that the food will have a moist texture. We steamed bun and chocolate cakes at 60°C, 80°C and 100°C by adhering to the steam procedure outlined in the lab manual and calculate the difference between the initial and the cooked weight.
As for deep fat fr...
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...soft, so as to the chocolate cake to have a nice colour and soft texture.
5. Did cooking time influence the sensory evaluation of deep fat frying and steaming cooking? Why?
First and foremost, the cooking time did influence the sensory evaluation of deep fat frying. To illustrate a condition where doughnut is supposed to be fried in 1 minute and 30 seconds at 163˚C, but accidentally it has been fried for 2 minutes. As a result, the colour of the doughnut turned out to be dark brown in colour and have burnt and scorched food smell as it has been overcooked. This scenario will definitely lead to a bad evaluation. Then for steaming cooking, the cooking time did influence the sensory evaluation too. For instance, bun lost its initial white colour and became more yellowish in colour due to prolonged steaming. Besides, the texture of the bun will also be rough and hard.
Most of everyone loves deep-fried foods, especially French fries and fried chicken; one can find them in almost every fast-food restaurant for a cheap price. Early in 2002, the Swedish National Food Administration found that certain foods form a compound called acrylamide when fried or baked; this compound is toxic and found to cause cancer in lab rats. This discovery became a concern as to the possibility that humans will also develop cancer from eating large amounts of fried foods.
Although there have been a long negative review and feedback about saturated fat and animal fat used in the cooking, this book has opened a fresh long term debate in how these negative fats have been evolving and developed to help building up the human body and health’s history.
Knowing our cultures is very important in understanding our environment as well as of others. It also help us understand how people take different aspects of life including diet. This is because culture determines our perception and attitudes toward particular issues about which is helpful and which is not, what makes sense and what does not. Some cultures prefer quantity meals to quality food which can lead to obesity or even some cardiovascular diseases to people of that culture while others prefer a balanced diet hence a healthy body, in central America, in particular Honduras and Guatemala, they prefer frying their food first. Due to this method of cooking it is possible to have a devastating health effect on the
...3). Satiation from Sensory Simulation: Evaluating Foods Decreases Enjoyment of Similar Foods. Journal of Consumer Psychology, 24(2), 188-194. doi: 10.1016/j.jcps.2013.09.001
on how long it takes to heat up. If we heat a large volume of water it
Fats: Fats or lipids are important in diet to provide the body with energy. The British Nutrition Foundation state that fats are made up of amino acids. There are two types of fats they are saturated and unsaturated. Saturated fats are solid at room temperature such as cheese, butter etc. Too much saturated fats increase the risk of heart disease. Whereas unsaturated fats are liquid at room temperature such as nuts, vegetable oil etc. These maintain healthy cholesterol levels.
After the water, has been boiling for 10 minutes, and the temperature inside the test tube has been stable for 5 minutes, record the temperature and remove the thermometer.
The omega-3 fatty acids, popularly referred to as fish oil, are considered unsaturated fats. Science differentiates between unsaturated and saturated fats quite clearly. One fact that separates the two is the temperature at which melting occurs. Saturated fats melt at a higher temperature than unsaturated fats. The science behind fatty acids is rather complex; carboxylic acids with long hydrocarbon chains are the building blocks of saturated and unsaturated fats. This is important to the human body for many reasons; one reason being unsaturated fats do not cause plaque build-up in arteries like saturated fats due to their molecular structure in the human blood stream.
Glassman, Bernard, and Rick Fields. Instructions To The Cook. 1st ed. New York: Bell Tower, 1996. Print.
* Size of potatoes * Diameter of each potato tube * Time in sugar solution We need to make sure in both experiments the fair test lists are used and the procedures are carried out. This needs to be done otherwise my results will not be accurate and will look odd. Method: Firstly we got out all our equipment.
Chocolate cake was a four layer cake. It likes a normal chocolate cake, having a perfect structure.
Sensory evaluation is a scientific disciplines that analyses and measures human response to the composition of food and drink. The examples of sensory evaluation included appearance, touch, odour, texture, temperature and taste.
Fried foods are very bad for the health of the children and adults. Schools should be supporting healthy eating. Since most kids eat about half of their meals at school and for many of children these meals are all they will get in a day. “There are more than 32 million students signed up for the National Lunch Program and over 12 million signed up for the National School Breakfast Program” (“Healthy Schools”). There is a lot riding on the meals that students are being fed at school. The growth and intellectual development of students depend on how students are eating.
Lack of time to cook a proper meal and decide to order fast food? This situation always happened in everyone daily life. This shows that choosing fast food as a meal is already a trend in this modern era. Fast food and home cooked meal can be differentiated by time, cost and its nutrition value.
Food has been known as an unavoidable component of life which makes it a basic necessity. There are two main types of foods:healthy food and fast food. Although they have some similarities ,there are a lot of differences between them. Healthy foods provoke energy and decrease the risk of so many diseases. On the contrary, fast foods are high in sugar and fat, which may lead to many health issues like heart and liver diseases. They both can be tasty and have several varieties to choose . On the other hand,there are two main differences between the two types. The first one is related to health . The second one is related to cost.