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.
In this lecture, it talks about fat and how it affects us and our bodies. There are two main different types of fat, saturated and unsaturated. Many types of saturated fat are found in meat and dairy products. These fats are hard to break down for cells, because of this, they tend to get tucked away and build up over time if worked off. Unsaturated fats are found in olive oil and other plant oils. These types of fat are readily consumed for energy.
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
Unsaturation fatty acid chains with one double bond present is a monounsaturated fatty acid, but if it contains two or more double bonds in the carbon chain of a fatty acid it is a polyunsaturated. In the chain, the two carbon atoms, which are bound next to each side of the double bond, can occur in a cis or trans configuration (figure 2). Saturated fat tends to raise blood cholesterol levels. Unlike saturated fats, most unsaturated fats are good and tends to lower LDL cholesterol. However, the trans-fat is an exception of that because it is generally considered to be bad for the person's health. The temperature when the molecule melts affected by The degree of unsaturation of the fatty acids in a fat. Mostly, the more saturated a fat, the more solid and firmer its consistency, so largely saturated animal fats are solid. In contrast, it remains more liquid at room temperature if it more unsaturated a fat. Therefore, vegetable oils that containing monounsaturated or polyunsaturated fatty acids
The effect of temperature has been shown to have no significant effect on the amount of fat mass produced from 150ml of heavy whipping cream. In this experiment the dependent variable is not the amount of whipping cream, but the temperature at which the cream was stored at before the procedure. 946ml of heaving whipping cream contained five grams of total fat broken into three and a half grams of saturated fat. Saturated fat is a type of fat containing a high proportion of fatty acid molecules without double bonds, it
A defining trait of every country, whether it be Italy or India, is the type of cuisine that they serve. One of the best ways to gain an understanding of a country’s culture is through their food. While some people would deem other aspects of a culture as more important, it is a feature easiest to explain and relate to. A distinguishing fact is that food is both physical and mental in that its creation takes dedication and effort; food is able to create emotions given the proper setting. As cooking traditions evolved throughout the years, to fit people’s ever changing tastes, so does the culture. They are parallel to each other in that as one aspect of culture changes, so does the food and vice versa. Two of the most popular types of foods in society today are American food, and Chinese food. The typical features of how food is prepared and made, the tastes preferred, the utensils, and the beliefs about the food's properties are all reflections of the American and Chinese cultures.
This chapter focuses solely on why fast food, fries in particular, taste so good. Schlosser informs his audience of exactly what they are eating when they order a large french fry at McDonalds. The fries may start out as fresh potatoes, but what many don’t know is how fresh potatoes factually turn into the famous french fry.
Our way of eating can consequently affect a wide range of conditions that pertain to health or our way of life. Eating plays a vital role in our health but, none takes it into consideration. Nowadays, people don’t eat as healthy or natural as our ancestors had. Food has evolved over time, as a result, everything is being produced in factories where they rid the food of its nutritional value. Fast Food Nation, Fed Up, Cooked and Food Inc, provide information based on the production of food and how it has changed over time. From these resources ,the one that made me think differently about what we eat was Cooked. This series really intensifies how food is made and where it comes from. Cooked, makes you think about the importance and traditions of food. This series made me understand that food is such a simple thing that we can build but instead we lean more towards artificial flavors. Cooked shows you the true meaning of a home cooked meal and how it can benefit you.
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.
In Dry heat cooking, this method uses roasting, sautéing, broiling, or deep-frying. This type of cooking method involves oils and fats such as Bacon Fat or Lard. One way I would remember this method was to remember the saying “Oil and water don’t mix” even though fat and oil can take liquid form, it is still the opposite water, therefore reminding us that this method is “dry” heat. With this type of cooking, using high heat is typically involved. During the cooking process, the heat is then transferred to the dish without the use of any moisture. Temperatures of 300°F or hotter is where you want your dish cooking at with this method.
According to a comparative field test conducted by the South African Department of Minerals and Energy, clear preferences were indicated in the results, for certain cooker types, amo...
Manohar, Uttara. "Fast Food Facts: Effects of Fast Food." Buzzle Web Portal: Intelligent Life on the Web. N.p., n.d. Web. 23 Apr. 2011. .
In his well researched, intriguing and engaging article, Dr. Hervé This uses his expertise to explain molecular gastronomy to scholars and amateur readers, in a credible and trusting manner. As a Physical Chemist at The Institut National de la Recherche Agronomique at AgroParisTech, This researches the scientific components of cooking. Today, This remains the “father” of molecular gastronomy, making him a credible source to discuss this topic using the investigation of culinary processes through chemistry and physics. Contrastingly, in the credible article “Molecular Gastronomy: a Food Fad or Science Supporting innovative cuisine?” César Vega and Job Ubbink present similar information, but provide a much more in depth discussion of molecular gastronomy, rather than an overview like This. Vega possesses a PhD in food science, and a culinary degree from Le Cordon Blue which he uses today as a Research Scientist at Symbioscience (within the USA). Ubbink currently holds the position of a Senior Research Scientist at the Nestle Research Center in Switzerland, with a degree as a physical chemist and biophysicist. Arguing that molecular gastronomy adds to the division of food science that uses chemistry and physics to investigate culinary processes, This discusses the five main aims of molecular gastronomy: (1) Culinary Proverbs and Know-How, (2) Understanding Culinary Processes and Recipes, (3) New Products, New Tools, New Methods, (4) Inventing New Dishes, and (5) Science and the Citizen. Vega and Ubbink discuss the concepts, approaches and achievements of molecular gastronomy and emphasis their relation to the fields of food science and technology (375). Furthermore, Vega and Ubbink discuss several other subject matters listed under ...
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.