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Objectives By the end of this lab, students should be able to: Explain the science behind gel formation in jams and jellies Identify the basic ingredients in jams and jellies and their functions Prepare a strawberry jam Background Jams and jellies are sweet, semi-solid spreads. Jellies are made from the strained fruit juice, and jams […]

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Objectives By the end of this lab, students should be able to describe the process for making mayonnaise and explain the function of emulsifiers and how they work Background Some liquids cannot dissolve in each other. When combined they tend to separate. We call these liquids immiscible, for example oil and water. Being immiscible makes it difficult to prepare […]

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Objectives By the end of this lab, students should be able to: Explain the science behind gel formation in jams and jellies Identify the basic ingredients in jams and jellies and their functions Prepare a grape jelly Background Jams and jellies are sweet, semi-solid spreads. Jellies are made from the strained fruit juice, and jams […]

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Objective: To evaluate foods based on their sensory attributes        Background: We experience food using our sense of sight, touch, hearing, smell and taste. While there are many instruments that can help us evaluate and estimate these sensations, nothing beats tasting and experiencing the food ourselves. We do this through a systematic (orderly) process called […]

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